Recipes

Olive and Roasted Pepper Salad with Fontina Cheese Ingredients: 6 roasted  bell peppers, or 3 cups jarred roasted peppers, cut

Shrimp with Garlic and Toasted Bread Crumbs Ingredients: 1 cup fresh bread crumbs, made from Italian bread 1/3 cup very

Fish in “Acqua Pazza” (Pesce all’Acqua Pazza) Ingredients: Four 5-ounce red snapper fillets 1/3 cup water 1/2 teaspoon salt 1/2

Zabaglione Cake Ingredients: For the Zabaglione Filling: 3 large egg yolks 3 oz (75 grams) golden caster sugar 1 and

Italian Lady’s Fingers (Savoiardi) Ingredients: 3  eggs, separated 1 teaspoon (5 ml) vanilla extract 3 oz (75 grams) self-raising flour

Bean Soup with Spinach, Fresh Sage and Rosemary   Ingredients: Two 15 to 16-ounce cans white beans, drained Two 15

Bread Gnocchi In Broth (Gnocchi di Pane In Brodo) Ingredients: For the Vegetable Stock: 2 celery sticks, chopped 2 carrots,

Mushroom Puffs(Sfogliatine con Funghi) Ingredients: 11 oz (300 grams) mushrooms 9 oz (250 grams) puff pastry dough, thawed if frozen

Stuffed Cherry Peppers (Peperoncini Ripieni) Ingredients: 8 anchovies in oil, drained 5 oz canned tuna in olive oil, drained 1

Lemon Budino (Budino Al Limone) Ingredients: 1/2 cup plus 2 tablespoons sugar 3 large eggs, separated 1/4 cup all purpose