Author: Marc Coffey

Fried Eggplant Eggplant is prepared this way all over Southern Italy, often served as an antipasto or as a side

Fried Zucchini Blossoms Recipe Ingredients    12 fresh zucchini/squash blossoms     2 oz (56 g) mozzarella, grated     2 oz

Tomato Antipasti Ingredients 2 or 3 large ripe tomatoes, evenly sliced (more may be required, depending upon the platter size)

Pan Sautéed Fresh Tomatoes Serve over slices of toasted c bread or simply as a side to a dish of

Agnoletti Agnoletti is a ravioli traditionally made in Piemonte that is filled with a mixture of meat, spinach and cheese.

Sweet and Sour Eggplant Caponata Ingredients serves 6 1 lb (450 g) celery frying oil 4 tablespoons extra-virgin olive oil

Fava and Rutabaga Puree with Broccoli Rabe Ingredients 1/2 pound dried, peeled fava bean* salt, to taste 1 lb peeled,

Baked Eggs Portabella Mushrooms with Zucchini Ragout Ingredients 2 teaspoons olive oil 1 onion, chopped 3 cloves garlic, minced ½

Roasted Peppers Stuffed with Anchovies Ingredients 6-7 multi-colored bell peppers 3 tablespoons capers 3 tablespoons lightly toasted pine nuts* 3

Chicken, Artichoke and Grape Skewers Ingredients Skewers 2 tablespoons olive oil zest from 1 lemon 2 tablespoons lemon juice 4