Author: Marc Coffey

Polenta con Cavolo Nero Ingredients for the beans     ½ lb dried cannellini beans, rinsed and soaked overnight     2

Creamy Orzo   Ingredients:     1 pound orzo (rice-shaped pasta)     2 tablespoons olive oil     1 large shallot, finely

Pumpkin Stuffed Ingredients Makes 4 servings 1 pumpkin, about 3 pounds Salt and freshly ground pepper 1/4 pound stale bread,

Pork Stew with Peppers and Olives Ingredients by: Three Many Cooks Serves: 8 servings     3 pounds boneless pork shoulder,

Red Snapper alla Ligure Ingredients     2 medium-sized red snapper, cleaned and scaled (you can use any whole fish for

Calamari Ripieni Ingredients     8 medium cleaned squid (about 1.5 pounds) For the filling:     2 tbsp. extra-virgin olive oil

Spaghetti di Ettore Adapted from Naples at Table, Cooking in Campania by Arthur Schwartz Ingredients     2 red bell peppers

Polipo alla Pignata Ingredients     2 large octopus, around 1 kg     5 potatoes, around 1 kg     10 winter

Pasta e Zucca Ingredients     2 lbs butternut or acorn squash, or pie pumpkin     1/3 cup extra-virgin olive oil