Author: Marc Coffey

Homemade Italian Capocollo & Soppressata In its production, Capocollo is first lightly seasoned often with red and sometimes white wine,

Eggplant Meatball Casserole Ingredients     Eggplant:  14 slices (1/2 inch thick)     2 cups panko     ⅔ cup shredded parmesan

Grinder Sandwich Ingredients     4 Tbsp of Mayo     1 (or 2 depending on your preference) of Red Wine Vinegar

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,