Author: Marc Coffey

Italian Wedding Soup This Italian Wedding Soup is perfect any day of the week. Serve it by itself for dinner

Tuscany Crostino Crostini Toscani is a classic Tuscan antipasto: toasted slices of hearty bread topped with creamy chicken liver pâté.

Orange Ricotta Almond Tart Orange Ricotta Almond Tart INGREDIENTS 1 1/2 cups (6 oz) blanched slivered almonds 6 large eggs

Penne and Broccoli with Fresh Mozzarella Serve this Penne and Broccoli with Fresh Mozzarella with plenty of fresh grated Romano

Shrimp Fra Diavolo   INGREDIENTS Serves 4 1 pound of medium sized shrimp peeled and deveined 1/2 red bell pepper

Calf’s Liver Venetian Style – Fegato alla Veneziana Ingredients  Servings: 2 2 white onions 30-40 grams of butter 1 or

Orecchiette with Broccoli Rabe & Chickpeas What You Need 4 ounces whole-wheat orecchiette or chiocciole (about 1 1/2 cups) 1/2 bunch broccoli rabe, ends trimmed and

Fusilli with Italian Sausage & Arugula What You Need 4 ounces  pasta, such as shells or fusilli 4 ounces hot Italian turkey sausage, removed

Poached Salmon with Creamy Piccata Sauce   What You Need   1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions

Pasta alla Norma-Gemelli with Eggplant What You Need 1 medium eggplant sliced in 1/4 inch rounds oil for frying 1