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Asiago, Potato and Bacon Gratin Ingredients     1 1/2 pounds Yukon gold potatoes, cut into 1/4-inch-thick slices     1 teaspoon

Prosciutto and Olive Pasta Salad Ingredients 2 servings (serving size: 1 1/2 cups) 1 tablespoon chopped fresh basil 3 tablespoons

Spaghetti with Roasted Tomatoes Ingredients     1 pound spaghetti     pasta water (do not drain the pasta)     3 packages

Spinach Lasagna Rolls Ingredients     12-14 lasagna noodles, cooked and cooled enough so you can handle them     2 (10

Tuscan Baked Eggs Ingredients eggs (2 per person) tomato sauce (any kind you have on hand) 1/2 tsp chopped rosemary

Roasted Ricotta Roma Tomatoes Ingredients Roma tomatoes Ricotta Cheese (a spoonful for each tomato half) Fresh Basil Fresh Parsley Bread

Venetian Panino Ingredients 8 ounces Fontina cheese, shredded 2 tablespoons butter, at room temperature 2 tablespoons Dijon mustard 1/2 tablespoon

Bellini Cocktail The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the

Zucchini Casserole Ingredients:     2 slices of bacon, cut up     8 oz white button mushrooms, chopped     1/2 cup

Crostata with Mushrooms and Pancetta Ingredients     1 1/2 cups all-purpose flour     1/2 teaspoon salt, plus 1/2 teaspoon