Author: Marc Coffey

Stuffed Eggplant Ingredients     8 small eggplants or 4 medium eggplants     Around 1 liter of tomato sauce     2

Cheesy Roasted Garlic Tomato Mushroom Pasta Ingredients Veggies: 1 cup cherry tomatoes (cut in half) 3 chopped garlic cloves 1

Puntarelle alla Romana Puntarelle are a classic Roman appetizer found from November through April in every restaurant in the city

Mashed Potatoes With Roasted Tomato and Onion Ingredients Mashed Potatoes: 6 large potatoes 5 cups vegetable broth 3 tablespoons warm

Spaghetti con le Cozze e Pomodori Freschi (Spaghetti with Mussels and Fresh Tomatoes) Ingredients     250 grams of cleaned mussels

Gemelli with Grilled Sausage & Scamorza Ingredients     1 onion, chopped     1 grilled sausage, chopped into small pieces    

Insalata di Seppie e Patate (Cuttlefish and Potatoes Salad) Ingredients     800 grams (1.75 lbs) cuttlefish, cut into rings or

Lemon-Fig Drop Cookies Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking powder Pinch of salt 1 stick unsalted butter

Linguine with Broccoli, Cherry Tomatoes and Pine Nuts Ingredients Serves 6 – 8 1 lb linguine 2 cups fresh broccoli

Braised Lamb Shanks with Polenta Ingredients     3 Lamb shanks seasoned with salt and black pepper     6 cups Chicken