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Honey Roasted Fennel

Tweet Fennel, a favorite Italian vegetable, customarily eaten raw with a bit of salt, sees the year’s second crop in Autumn. We enjoy it in soups, salads, a creamy bowl of beans and even as a beverage. If you’ve never tried this versatile vegetable, this is a perfect recipe for you. Roasting fennel softens the […]

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Roasted Garlic lemon Cream

Tweet Some days it is just too darn hot to cook. This is especially true if you live in the Grand Canyon state of Arizona! So, standing in front of the refrigerator with the door wide open, I stare at the contents looking for inspiration. My first thought was to make a no-cook pasta sauce […]

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Oven-Fried Zucchini

Tweet We eat a ton of vegetables in this house. Most of the time these vegetables are roasted, grilled, sauteed, marinated and eaten raw but, every now and then, they get fried. I cook zucchini this way when I want to serve it as a side dish, offer it for breakfast in place of potatoes […]

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Grilled Vegetable Antipasto

Tweet Grilled eggplant and zucchini are layered with just enough ricotta to add a subtle creaminess with very little fat. Packed in individual ramekins, these colorful stacks make for a stunning first course, a healthy addition to brunch or paired with a salad, a satisfying light lunch.     Ingredients: 1 tomato 1 zucchini 1/2 […]

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Summer Squash A Scapace

Tweet “A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight. Typically, they are served as Merende or as a side dish with meat or fish. I use zucchini and (in this image) crook-neck squash. The last few times I’ve made this, I roasted the […]

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Potate in Insalata

Tweet A potato salad in Italy is quite different from a salad by the same name here in the states. Consisting of boiled, cooked and peeled potatoes, this salad is simply dressed with olive oil, garlic and parsley, then seasoned with salt and pepper. Because it’s served at room temperature, it can easily be prepared […]

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Pepperazzi

Tweet A peppadew is a sweet little pepper, about the size of a cherry tomato, with a spicy attitude. They are commercially grown, processed and packaged in the Eastern Cape of South Africa. They can be found in the grocery store, usually near the deli section in the olive bar. If you are looking for […]

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Finocchio al Forno

Finocchio al Forno

Tweet Italians eat fennel (finocchio) in much the same way as Americans eat celery, raw with perhaps a bit of salt. Tossed in a salad, fennel adds a wonderful aromatic crunchy bite. You may also enjoy it cooked, braised, sauteed, roasted or baked. Fennel is actually a bulb-like herb with little yellow flowers and is […]

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Un Raviolo

Tweet Ettore Boiardi, born in Piacenza, Italy came to America when he was just 16 years old. He started his career in the kitchen of the Plaza hotel in New York City, working his way up to head chef. His first restaurant, Giardino d’Italia, was so well received, his customers wanted to be able to […]

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Cipollini

Tweet Little onions, (cipollini) look like ping-pong balls that have been slightly flattened. These little bulbing onions originated in Italy and are harvested 100 days after planting. They have a pale yellow and gold-colored thin papery skin and a translucent white flesh. They have more residual sugar than your average onion and no harsh onion […]

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