Author: Marc Coffey

Chicken Thighs with Saffron, Green Olives & Mint Ingredients Serves 4     Flour for Dredging     12 chicken thighs (2½

Alici alla Beccafico   Ingredients   1 kilo (2.25 lbs) of fresh anchovies or sardines     100 grams (3.5 oz)

Farfalle with Zucchini Flowers and Saffron     Ingredients 8 to 12 zucchini flowers     1 carrot, peeled     1 stalk

Chocolate Swirl Cheesecake Ingredients Crust 5 tbsp unsalted butter 2 cups chocolate wafer crumbs Filling 2 pounds (4 8-ounce packages)

Ricotta Gnocchi with Mushrooms and Marjoram Ingredients Makes 6 servings Gnocchi: 1 pound (about 2 1/4 cups) fresh ricotta cheese

Brasato alla Birra Braised in Beer This pot roast braised in beer is a recipe from Trentino-Alto Adigea region in

Salsicce e Friarielli Sausages and rapinis Ingredients 2 bunches of broccoli rabe (or friarielli if you can get your hands

Risotto with Calamari and Zucchini Blossoms Ingredients     1 cup of Carnaroli or Arborio rice (Italians measure rice by demitasse

Zucchini and Ricotta Pie Ingredients 1 lb zucchini 15 oz. ricotta 4 eggs 1/2 cup of heavy cream 1/2 cup