Author: Marc Coffey

Soffioni di Ricotta These simple ricotta pastries are from the Abruzzo region of Italy. They are typically prepared during the

Squash Casserole Ingredients: 6 cups large diced yellow squash and zucchini Vegetable oil 1 large onion, chopped 4 Tbsp butter

Easter Frittata with Asparagus Ingredients:     8 eggs     Pound of Asparagus     5 Bacon Strips     3 Tablespoons of

Italian Butter Cookies Ingredients     2 cups of Cake Flour     1/4 tsp of salt     1-1/4 cups of Confectioner

SAUTEED SPINACH WITH MOZZARELLA RECIPE Sauteed spinach and mozzarella is a delicious Italian side. This recipe is perfect paired with

FRIED ARTICHOKES (carciofi alla giudia) Fried artichokes is a classic recipe in Rome. This is one of the most popular

MOZZARELLA AND EGGPLANT SAUCE PASTA Ingredients Serves: 4     14 oz (400 g) short pasta     1 cup (230 ml)

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and oil sauce) Ingredients Serves: 4     1 big eggplant     75 oz (22

Irish Soda Bread Ingredients: 3 cups flour 1-1/2 teaspoons salt 1 tablespoon baking powder 1 teaspoon baking soda 3/4 cup

Pasta and Cauliflower Soup Ingredients: 2 quarts prepared chicken stock 1 teaspoon fine sea salt 2 and 1/2 pounds cauliflower,