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174<H1>A comprehensive collection of the web's best Italian Entree recipes</H1>
175<table width="100%"  border="0" align="center" cellpadding="0" cellspacing="0">
176  <tr>
177    <th colspan="3" bgcolor="#FFFFFF" scope="row"><div align="center">
178      <div align="center"><a href="info.php"><!-- begin Partner: Luxx, Integration: LUXX-728X90-CA-EN, Size: 728x90-->
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182<!-- end --></a></div>
183    </div></th>
184  </tr>
185  <tr>
186    <th colspan="3" bgcolor="#FFFFBB" scope="row"><h1><strong><a name="appetizer" id="appetizer"></a> Appetizer  Recipe List</strong></h1></th>
187  </tr>
188  <tr>
189    <th colspan="3" bgcolor="#FBFBFB" scope="row"><table width="100%" border="0" cellspacing="0" cellpadding="0">
190      <tr>
191        <td width="50%" bgcolor="#F8F8F8"><a href="#bocconcini"><span class="links">Bocconcini and Fresh Tomatoes</span></a><br />
192          <a href="#brushettarecipe"><span class="links">Brushetta</span></a><a href="#alfredo"></a><br />
193          <a href="#eggplantrecipe"><span class="links">Eggplant parmesan - Melanzana Parmigiano</span></a><br />
194          <a href="#friedcalamarirecipe"><span class="links">Fried calamari - Calamari fritti</span></a></td>
195        <td width="50%" bgcolor="#F8F8F8"><a href="#riceballsrecipe"><span class="links">Rice balls - Arangini with ricotta</span></a><br />
196          <a href="#salmon_cream_cheese_canape"><span class="links">Salmon (smoked) and Cream Cheese Canape Entree</span></a><br />
197          <a href="#stuffedpeppersrecipe"><span class="links">Stuffed peppers</span></a><br />
198          <a href="#stuffedtomatoes"><span class="links">Stuffed tomatoes</span></a></td>
199      </tr>
200    </table>
201  </tr>
202  <tr>
203    <th colspan="3" bgcolor="#FFFFFF" scope="row"><div align="right" class="style14">
204      <div align="left"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top216" width="22" height="14" border="0" id="top216" onmouseover="MM_swapImage('top216','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></div>
205    </div></th>
206  </tr>
207  <tr>
208    <th colspan="3" bgcolor="#D2E18E" scope="row"><h1><strong><a name="salad" id="salad"></a> Salad  Recipe List</strong></h1></th>
209  </tr>
210  <tr>
211    <th colspan="3" bgcolor="#FBFBFB" scope="row"><table width="100%" border="0" cellspacing="0" cellpadding="0">
212      <tr>
213        <td width="50%" bgcolor="#F8F8F8"><a href="#caeser_salad"><span class="links">Caesar Salad</span></a><br />
214          <a href="#eggplant_caper_salad"><span class="links">Eggplant and Caper Salad - Caponata</span></a><br />
215          <a href="#green_salad"><span class="links">Italian Style  Green Salad</span><br />
216          </a><a href="#orange_salad"><span class="links">Orange Salad - Insalata d'Arance</span></a></td>
217        <td width="50%" bgcolor="#F8F8F8"><a href="#panzanella"><span class="links">Panzanella</span></a><br />
218          <a href="#sunshine"><span class="links">Sunshine Salad</span></a><br />
219          <a href="#tomato"><span class="links">Tomato Salad</span></a></td>
220      </tr>
221    </table>
222  </tr>
223  <tr>
224    <th colspan="3" bgcolor="#FFFFFF" scope="row"><div align="right" class="style14">
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226    </div></th>
227  </tr>
228  <tr>
229    <th colspan="3" bgcolor="#FFD8B0" scope="row"><h1><strong><a name="soup" id="soup"></a> Soup  Recipe List</strong></h1></th>
230  </tr>
231  <tr>
232    <th colspan="3" bgcolor="#FBFBFB" scope="row"><span class="standard">
233      </span>
234      <table width="100%" border="0" cellspacing="0" cellpadding="0">
235        <tr>
236          <td width="50%" bgcolor="#F8F8F8"><span class="standard"><a href="#aosta"><span class="links">Aosta Valley Soup</span></a><br />
237              <a href="#fish_soup"><span class="links">Fish Soup - Zuppa di Pesce</span></a><br />
238              <a href="#leek"><span class="links">Leek and basil Soup</span></a></span></td>
239          <td width="50%" bgcolor="#F8F8F8"><span class="standard"><a href="#ministrone"><span class="links">Ministrone Sicilian Style</span></a><br />
240              <a href="#fagiola"><span class="links">Pasta and Fagiola</span></a><br />
241              <a href="#stracciatella"><span class="links">Stracciatella</span></a></span></td>
242        </tr>
243      </table>
244</th>
245  </tr>
246  <tr>
247    <th colspan="3" bgcolor="#FFFFFF" scope="row"><div align="right" class="style14">
248      <div align="left"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top218" width="22" height="14" border="0" id="top218" onmouseover="MM_swap
248Image('top218','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></div>
249    </div></th>
250  </tr>
251  <tr>
252    <th colspan="3" bgcolor="#FFFFBB" scope="row"><span class="subtitle">Appetizers - Antipasti Recipe List</span></th>
253  </tr>
254  <tr align="left" valign="top">
255    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="bocconcini" id="bocconcini"></a></b> <span class="subtitle">Bocconcini and Fresh Tomatoes</span></td>
256  </tr>
257  <tr>
258    <th width="2%" bgcolor="#FFFFFF" scope="row">&nbsp;</th>
259    <th width="2%" bgcolor="#FFFFFF" scope="row">&nbsp;</th>
260    <td width="98%" bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="appetizers/bocconcini.jpg" alt="Bocconcini and Fresh Tomatoes" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
261      <p align="left" class="standard">&#149; 20 Grissol plain Hors d'œuvres <br />
262  &#149; 60 ml 1/4 cup Sundried   tomatoes, cut in julienne strips <br />
263  &#149; 30 ml 2 tbsp Fresh basil, chopped or 10 ml   (2 tbsp) of dried basil <br />
264  &#149; 60 ml 1/4 cup Olive oil <br />
265  &#149; To taste Salt and   freshly ground pepper <br />
266  &#149; 5 Pieces of Saputo Bocconcini cheese, cut into 4 equal   sections </p>
267      <p align="left" class="standard"><strong>Directions: </strong></p>
268      <p align="left" class="standard">1&bull; In a bowl, mix dried tomatoes, basil, olive oil, salt and   pepper.<br />
269        2&bull; With a cooking brush, lightly brush the oil mixture on the hors   d'œuvres.<br />
270        3&bull; Top with one section of Bocconcini cheese.<br />
271        4&bull;  Cover with the   dried tomato and basil mixture. Season with salt and pepper.<br />
272        Serves 4   people</p></td>
273  </tr>
274  <tr>
275    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top1" width="22" height="14" border="0" id="top1" onmouseover="MM_swapImage('top1','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
276    </tr>
277  <tr align="left" valign="top">
278    <td colspan="3" bgcolor="#F5F5F5" scope="row"><a name="brushettarecipe" id="brushettarecipe"></a> <span class="subtitle">Bruschetta</span></td>
279  </tr>
280  <tr>
281    <th width="2%" bgcolor="#FFFFFF" scope="row">&nbsp;</th>
282    <th width="2%" bgcolor="#FFFFFF" scope="row">&nbsp;</th>
283    <td width="98%" bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="antipasto/bruschetta.jpg" alt="Bruschetta" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
284      <p align="left" class="standard">&#149; 2 tablespoons olive oil <br />
285  &#149; 1 tablespoon minced garlic <br />
286  &#149; 2 red onions, cut into a small dice <br />
287  &#149; Fresh basil leaves (12-15), chiffonade <br />
288  &#149; 1 tablespoon Balsamic vinegar <br />
289  &#149; 3 large tomatoes, diced <br />
290  &#149; 1 loaf of Italian bread, sliced <br />
291  &#149; &frac14; cup olive oil <br />
292  &#149; Salt and pepper to taste </p>
293      <p align="left" class="standard"><strong>Directions: </strong></p>
294      <p align="left" class="standard">1&bull; Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and onion and saut&eacute; it for 2-3 minutes. <br />
295        2&bull; Add salt, pepper, and basil and saut&eacute; for another minute. <br />
296        3&bull; Add balsamic vinegar and tomatoes and cook for two minutes.<br />
297        4&bull; Cut the bread slices into 4 pieces and brush them generously with olive oil and bake in 350-degree oven for about five minutes or until golden. <br />
298        5&bull; Top each slice with a spoonful of the tomato mixture and serve. <br />
299        Serves 6 to 8 people. </p></td>
300  </tr>
301  <tr>
302    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top219" width="22" height="14" border="0" id="top219" onmouseover="MM_swapImage('top219','','butt/topon.gif',1)" onmouseout="MM_swap
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303  </tr>
304  <tr>
305    <th colspan="3" bgcolor="#F5F5F5" scope="row"><a name="eggplantrecipe" id="eggplantrecipe"></a> <span class="subtitle">Eggplant parmesan - Melanzana Parmigiano</span></th>
306  </tr>
307  <tr bgcolor="#FFFFFF">
308    <th scope="row">&nbsp;</th>
309    <th scope="row">&nbsp;</th>
310    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="antipasto/eggplant-parmesan.jpg" alt="Eggplant Parmesan" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard">Ingredients:</span></strong></p>
311      <p align="left" class="standard">&#149; 5 eggplants, cut into 1/4 inch slices <br />
312  &#149; salt <br />
313  &#149; 1/4 vegetable oil <br />
314  &#149; 250 grams ricotta cheese <br />
315  &#149; 6 ounces shredded mozzarella cheese <br />
316  &#149; 1/4 cup grated Parmesan cheese <br />
317  &#149; 1 egg, beaten <br />
318  &#149; 1/4 cup chopped fresh basil <br />
319  &#149; 1 liter pasta sauce </p>
320      <p align="left" class="standard"><strong>Directions:</strong></p>
321      <p align="left" class="standard">1&bull;  Fry egglplant slices to a light brown using vegetable oil. <br />
322        2&bull; Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil. <br />
323        3&bull; In a lasagna baking dish, evenly spread spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese. <br />
324        4&bull; Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. </p></td>
325  </tr>
326  <tr>
327    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top32" width="22" height="14" border="0" id="top32" onmouseover="MM_swapImage('top32','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
328  </tr>
329  <tr align="left" valign="top">
330    <td colspan="3" bgcolor="#F5F5F5" scope="row"><a name="friedcalamarirecipe" id="friedcalamarirecipe"></a> <span class="subtitle">Fried calamari - Calamari fritti</span></td>
331  </tr>
332  <tr>
333    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
334    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
335    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><strong><img src="antipasto/calamari.jpg" alt="Fried calamari " width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /></strong><span class="standard">Ingredients:</span></strong></p>
336      <p align="left" class="standard">&#149; 3 lbs. squid-cleaned, and cut into rings <br />
337  &#149; canola oil for frying <br />
338  &#149; 1 cup of flour <br />
339  &#149; salt <br />
340  &#149; lemon wedges </p>
341      <p align="left" class="standard"><strong>Description:</strong></p>
342      <p align="left" class="standard">Heat 1 inch of oil in a deep skillet/dip calamari in flour, and shake off excess/fry until golden,drain on paper towels and serve with lemon wedges.</p></td>
343  </tr>
344  <tr>
345    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top41" width="22" height="14" border="0" id="top41" onmouseover="MM_swapImage('top41','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
346  </tr>
347  <tr>
348    <th colspan="3" bgcolor="#F5F5F5" scope="row"><a name="riceballsrecipe" id="riceballsrecipe"></a> <span class="subtitle">Rice balls - Arangini with ricotta</span></th>
349  </tr>
350  <tr bgcolor="#FFFFFF">
351    <th scope="row">&nbsp;</th>
352    <th scope="row">&nbsp;</th>
353    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="antipasto/riceballs-recipe.jpg" alt="Rice Balls" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard">Ingredients:</span></strong></p>
354      <p align="left" class="standard">&#149; 1 container ricotta (325 grams) <br />
355  &#149; 500 grams of rice <br />
356  &#149; 1 cup of grated cheese romano or parmesan <br />
357  &#149; 3 eggs <br />
358  &#149; 1 cup breadcrumbs <br />
359  &#149; parsley <br />
360  &#149; basil <br />
361  &#149; black pepper <br />
362  &#149; vegetable oil for frying </p>
363      <p align="left" class="standard"><strong>Description:</strong></p>
364      <p align="left" class="standard">1&bull; Cook rice until tender. Drain and rinse. Pour rice in a large bowl and add eggs, ricotta, cheese, parsley, basil, black pepper and a little salt. Mix well. <br />
365        2&bull; Take rice mixture in your hands (a little bigger thant he size of a golf ball) and form into ball. Roll in breadcrumbs and put aside. <br />
366        3&bull; Heat oil and fry rice balls until a golden brown. Remove and put on paper towel. Serve after cooling for 10 minutes.</p></td>
367  </tr>
368  <tr>
369    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top51" width="22" height="14" border="0" id="top51" onmouseover="MM_swap
369Image('top51','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
370  </tr>
371  <tr>
372    <th colspan="3" bgcolor="#F5F5F5" scope="row"><a name="salmon_cream_cheese_canape" id="salmon_cream_cheese_canape"></a> <span class="subtitle">Salmon (smoked) and Cream Cheese Canape Entree</span></th>
373  </tr>
374  <tr bgcolor="#FFFFFF">
375    <th scope="row">&nbsp;</th>
376    <th scope="row">&nbsp;</th>
377    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><span class="breadcrumbs"><img src="appetizers/salmon-cheese.jpg" alt="almon and Cream Cheese Canape Entree" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /></span><span class="standard">Ingredients:</span></strong></p>
378      <p align="left" class="standard">&#149; Smoked Salmon<br />
379  &#149; Cream Cheese<br />
380  &#149; Baguette </p>
381      <p align="left" class="standard"><strong>Directions: </strong></p>
382      <p align="left" class="standard">1• Cut baguette, white or whole wheat in canape style slices<br />
383        2•   Spread the cream cheese<br />
384        3• Add slice of smoked salmon<br />
385        4• Serve on large   tray </p></td>
386  </tr>
387  <tr>
388    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top61" width="22" height="14" border="0" id="top61" onmouseover="MM_swapImage('top61','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
389  </tr>
390  <tr>
391    <th colspan="3" bgcolor="#F5F5F5" scope="row"><a name="stuffedpeppersrecipe" id="stuffedpeppersrecipe"></a> <span class="subtitle">Stuffed peppers </span></th>
392  </tr>
393  <tr bgcolor="#FFFFFF">
394    <th scope="row">&nbsp;</th>
395    <th scope="row">&nbsp;</th>
396    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><span class="breadcrumbs"><img src="antipasto/stuff-peppers.jpg" alt="Stuffed Peppers" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /></span><span class="standard">Ingredients:</span></strong></p>
397      <p align="left" class="standard">&#149; 4 large red bell peppers, roasted, peeled and seeded<br />
398  &#149; 4 tablespoons extra virgin olive oil<br />
399  &#149; 1/2 small onion, minced<br />
400  &#149; 3/4 cup fine breadcrumbs<br />
401  &#149; 1/2 cup grated fresh tomato <br />
402  &#149; 6 tablespoons freshly grated pecorino cheese<br />
403  &#149; 2 tablespoons toasted pine nuts<br />
404  &#149; 2 tablespoons currants<br />
405  &#149; 2 tablespoons chopped fresh mint<br />
406  &#149; 8 strips anchovies<br />
407  &#149; Sea salt and freshly ground pepper to taste<br />
408      </p>
409      <p align="left" class="standard"><strong>Directions: </strong></p>
410      <p align="left" class="standard">1&#149; Preheat the oven to 375 degrees.<br />
411        2&#149; Cut the peppers into inch-wide strips.<br />
412        3&#149; Heat 1 tablespoon of the oil in a small skillet over moderate heat. Add the onion and saute until soft and sweet, about 5 minutes.<br />
413        4&#149; Combine the onion, breadcrumbs, tomato, cheese, pine nuts, currants, mint and 2 tablespoons oil in a bowl. Stir well, then season with salt and pepper.<br />
414        5&#149; Arrange half of the pepper strips in a shallow oiled baking dish. Top with half of the breadcrumb mixture, then arrange the remaining pepper strips over the breadcrumb mixture and top with the remaining breadcrumb mixture. Drizzle with the remaining 1 tablespoon oil. Add the strips of achnovies.<br />
415        6&#149; Bake until well browned and crisp on top, about 30 minutes.<br />
416        7&#149; Serve warm or at room temperature, not hot. </p>
417      <p align="left" class="standard">Serves 6. </p></td>
418  </tr>
419  <tr>
420    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top21" width="22" height="14" border="0" id="top21" onmouseover="MM_swapImage('top21','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
421  </tr>
422  <tr align="left" valign="top">
423    <td colspan="3" bgcolor="#F5F5F5" scope="row"><a name="stuffedtomatoes" id="stuffedtomatoes"></a> <span class="subtitle">Stuffed Tomatoes</span></td>
424  </tr>
425  <tr>
426    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
427    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
428    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="antipasto/stuffed-tomoato.jpg" alt="Stuffed Tomatoes" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard">Ingredients:</span></strong></p>
429      <p align="left" class="standard">&#149; 8 round, large tomatoes<br />
430  &#149; 1/2 cup rice<br />
431  &#149; 1 clove garlic<br />
432  &#149; 4 tablespoons olive oil<br />
433  &#149; 2 tablespoons freshly grated Parmigiano<br />
434  &#149; Salt &amp; pepper to taste<br />
435  &#149; 1/2 cup dry white wine<br />
436  &#149; Freshly shredded basil <br />
437      </p>
438      <p align="left" class="standard"><strong>Directions: </strong></p>
439      <p align="left" class="standard">1&#149; Wash and dry the tomatoes, then cut around their caps and scoop out the pulp with a spoon, being careful not to puncture the tomatoes.<br />
440        2&#149; Do the scooping over a bowl so as to catch all the liquid that drips from the tomatoes as well, and when you are done blend the pulp and juice.<br />
441        3&#149; Then combine the blended tomato pulp with the remaining ingredients except the wine. Preheat your oven to 350 F. <br />
442        4&#149; Stuff the tomatoes with the filling without tamping down too hard, replace the caps, and put them in a lightly oiled oven proof dish.<br />
443        5&#149; Pour the wine into the dish and bake the tomatoes until done, about 45 minutes. Serve either hot or cool. <br />
444      </p>
445      <p align="left" class="standard">This dish can be served warm or cold and it will serve as an antipasto or as a vegetable side dish. &nbsp;</p></td>
446  </tr>
447  <tr>
448    <th colspan="3" bgcolor="#F5F5F5" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top22" width="22" height="14" border="0" id="top22" onmouseover="MM_swap
448Image('top22','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
449  </tr>
450  <tr>
451    <th colspan="3" scope="row">&nbsp;</th>
452  </tr>
453  <tr>
454    <th colspan="3" bgcolor="#D2E18E" scope="row"><span class="subtitle">Salads  Recipe List</span></th>
455  </tr>
456  <tr align="left" valign="top">
457    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="caeser_salad" id="bocconcini3"></a></b> <span class="subtitle">Caesar Salad</span></td>
458  </tr>
459  <tr>
460    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
461    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
462    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="salad/ceaser-salad.jpg" alt="Caesar Salad" width="320" height="320" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
463      <p align="left" class="standard">&#149; 3 to 4 medium garlic cloves - crushed<br />
464  &#149; 1/4 cup fresh lemon juice<br />
465  &#149; 1/4 teaspoon dijon mustard<br />
466  &#149; 1/4 teaspoon salt<br />
467  &#149; 1/4 teaspoon ground pepper<br />
468  &#149; 1 1/2 teaspoons Worcestershire sauce<br />
469  &#149; 1 tablespoon anchovy paste<br />
470  &#149; 1/4 cup fresh grated <a href="italian-regional-cheeses.htm#parmigiano">Parmigiano Reggiano</a><br />
471  &#149; 1 cup extra virgin olive oil<br />
472  &#149; garlic croutons<br />
473  &#149; 12 whole anchovy filets<br />
474  &#149; 1 head of romaine lettuce</p>
475      <p align="left" class="standard"><strong>Directions: </strong></p>
476      <p align="left" class="standard">1&#149; In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, dijon mustard, anchovy paste and cheese until well blended and salt is dissolved. <br />
477        2&#149;
477 Slowly add the oil in a thin stream until it is incorporated.<br />
478        3&#149; Dressing should have a light, mayonnaise-like consistency. Makes about one cup.<br />
479        4&#149; Place clean romaine lettuce in a large bowl, sprinkle on about half of the <a href="italian-regional-cheeses.htm#parmigiano">Parmigiano Reggiano Cheese</a>, a few tablespoons (or to taste) of dressing and toss.<br />
480        5&#149; Add more dressing if desired, the remaining cheese, sprinkle on croutons and lay whole anchovies on top.<br />
481  <br />
482        Serve immediately. </p></td>
483  </tr>
484  <tr>
485    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top24" width="22" height="14" border="0" id="top24" onmouseover="MM_swapImage('top24','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
486  </tr>
487  <tr align="left" valign="top">
488    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="eggplant_caper_salad" id="bocconcini4"></a></b> <span class="subtitle">Eggplant and Caper Salad - Caponata</span></td>
489  </tr>
490  <tr>
491    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
492    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
493    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="salad/caponata.jpg" alt="Eggplant and Caper Salad" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
494      <p align="left" class="standard">&#149; 8 medium size aubergines (eggplants)<br />
495  &#149; 400 grams of peeled mature tomatoes<br />
496  &#149; 2 medium size sweet white or yellow onions<br />
497  &#149; the heart of a large celery<br />
498  &#149; 200 grams of pitted large cured firm green olives<br />
499  &#149; 200 grams of capers (if salted soak in water and drain to remove salt)<br />
500  &#149; extra virgin olive oil<br />
501  &#149; white vinegar<br />
502  &#149;  sugar<br />
503  &#149; salt<br />
504      </p>
505      <p align="left" class="standard">Reflecting Sicily's Arab heritage, this classic recipe (but without the tomatoes, a New World discovery) probably dates from the ninth century, when it is believed that the eggplant (aubergine) was introduced in Sicily by the Saracens. Culinary historians debate whether eggplants were grown in Sicily earlier, perhaps in Roman times, but hardly anybody disagrees that caponata is delicious. It should be served chilled as an antipasto (appetizer). There are popular variations of this recipe; some versions call for the addition of artichokes, sweet peppers or more sugar.</p>
506      <p align="left" class="standard"><strong>Directions: </strong></p>
507      <p align="left" class="standard">1&#149; Cut the eggplants into chunks about one inch or two centimetres square. (You may prefer slightly larger or smaller pieces.) Do not peel.<br />
508        2&#149; Cook these by steaming covered in a large pot until completely cooked but firm. (Don't boil them.) Drain well and set aside.<br />
509        3&#149; Chop the tomatoes into small pieces or a thick pulp, without discarding the juice or seeds.<br />
510        4&#149; Chop the onions into medium pieces or thin slices.<br />
511        5&#149; Cut the celery stalks into pieces about one inch long. Discard leaves.<br />
512        6&#149; Halve the olives.<br />
513        7&#149; In a large pan, saut&eacute; the onions and celery pieces in olive oil. The celery should be lightly cooked, firm but not raw. <br />
514        8&#149; Add the tomato pulp and bring the mixture to a boil, then simmer for a few minutes until the sauce changes color to a lighter red. <br />
515        9&#149; At this point, simmer over low heat for another 4-6 minutes. <br />
516        10&#149; Add the eggplants, olives and capers to the mixture. <br />
517        11&#149; Also add a few tablespoons each of olive oil, vinegar and sugar. Stir gently and allow to simmer covered (steaming) for about five minutes over medium-low heat until mixture thickens but doesn't burn.<br />
518        12&#149; 
519        Remove from heat and allow to cool. Salt to taste. Then chill for at least three hours before serving. </p></td>
520  </tr>
521  <tr>
522    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top25" width="22" height="14" border="0" id="top25" onmouseover="MM_swap
522Image('top25','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
523  </tr>
524  <tr align="left" valign="top">
525    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="eggplant_caper_salad" id="bocconcini5"></a></b> <span class="subtitle">Italian Style Green Salad</span></td>
526  </tr>
527  <tr>
528    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
529    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
530    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="salad/salad.jpg" alt="talian Green Salad" width="275" height="418" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
531      <p align="left" class="standard">&#149; 1 whole Romain Salad<br />
532  &#149; 1 whole Icebeberg Salad<br />
533  &#149; 1 whole Radicchio Salad<br />
534  &#149; 3 medium tomatoes<br />
535  &#149; 1 whole onion<br />
536  &#149;  olives with no pits (20)<br />
537  &#149; 2 medium cucumbers<br />
538  &#149; 3 ounces olive oil<br />
539  &#149; 1 ounce red vinigar<br />
540  &#149; salt and pepper<br />
541  &#149; 1/2 tsp garlic powder<br />
542  &#149; 1 tsp dried oregano</p>
543      <p align="left" class="standard"><strong>Directions: </strong></p>
544      <p align="left" class="standard">1&#149;  Make sure the leaves are cool and dry, as you don't want water in your   dressing. Put the salad in a bowl and wait until you are ready to eat before   adding the dressing, as it will be soggy otherwise. <br />
545        2&#149; Salad mix: Romain, Iceberg, Radicchio, tomato, onion, olives and cucumbers.<br />
546        3&#149; Mix together dressing mix:  3 parts olive oil, 1 part red vinigar. Salt, pepper, garlic powder and oregano. </p></td>
547  </tr>
548  <tr>
549    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top26" width="22" height="14" border="0" id="top26" onmouseover="MM_swapImage('top26','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
550  </tr>
551  <tr align="left" valign="top">
552    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="orange_salad" id="bocconcini2"></a></b> <span class="subtitle">Orange Salad - Insalata d'Arance</span></td>
553  </tr>
554  <tr>
555    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
556    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
557    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="salad/orange-salad.jpg" alt="Orange Salad" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
558      <p align="left" class="standard">&#149; 4 large naval oranges<br />
559  &#149; 1 large fresh anise bulb (the crisper the better)<br />
560  &#149; 1 small lemon<br />
561  &#149; 1/4 cup shelled almonds<br />
562  &#149; 1 tablespoon extra virgin olive oil<br />
563  &#149; 1 tablespoon white sugar<br />
564  &#149; 1 tablespoon sweet Marsala wine<br />
565  &#149; 1 head of lettuce<br />
566  &#149; dried coconut shavings<br />
567  &#149;  a branch of fresh peppermint leaves<br />
568      </p>
569      <p align="left" class="standard">This typically Sicilian salad is excellent as a side dish, or a separate course leading into dessert. Serves 6.</p>
570      <p align="left" class="standard"><strong>Directions: </strong></p>
571      <p align="left" class="standard">1&#149; Separate mint leaves from stalk.<br />
572        2&#149; Clean the anise well.<br />
573        3&#149; Peel the oranges and lemon<br />
574        4&#149; remove the tough heart of the anise as well as the stalk and leaves<br />
575        5&#149; Cut the anise, oranges and lemon crosswise into thin slices.<br />
576        6&#149; Toss together with almonds and mint leaves in a large bowl.<br />
577        7&#149; Sprinkle with sugar, olive oil and Marsala wine, and toss again.<br />
578        8&#149; Chill for a few hours. <br />
579        9&#149;     Toss again before serving. <br />
580        10&#149; Serve on a bed of lettuce leaves and sprinkle dried coconut shavings over the top. </p></td>
581  </tr>
582  <tr>
583    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top23" width="22" height="14" border="0" id="top23" onmouseover="MM_swap
583Image('top23','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
584  </tr>
585  <tr align="left" valign="top">
586    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="panzanella" id="bocconcini6"></a></b> <span class="subtitle">Panzanella</span></td>
587  </tr>
588  <tr>
589    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
590    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
591    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="salad/panzanella.jpg" alt="Panzanella" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
592      <p align="left" class="standard">&#149; 2 cups cubed Italian bread, about half of one small loaf<br />
593  &#149; &frac14; cup olive oil<br />
594  &#149; 2 cups mixed salad greens<br />
595  &#149; 12 cherry tomatoes<br />
596  &#149; &frac12; red onion, thinly sliced<br />
597  &#149; &frac12; cup fresh basil, cut into thin strips<br />
598  &#149; &frac14; cup Gaeta or Ni&ccedil;oise olives<br />
599  &#149; &frac14; cup extra virgin olive oil<br />
600  &#149; &frac14; cup balsamic vinegar<br />
601  &#149; salt and freshly ground pepper to taste<br />
602  &#149; &frac14; cup thick shavings of Parmigiano Reggiano</p>
603      <p align="left" class="standard"><strong>Directions: </strong></p>
604      <p align="left" class="standard">1&#149; Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss cubed bread with &frac14; cup olive oil. Spread the bread evenly on a baking sheet and bake in preheated oven until golden, about 5-10 minutes. Remove and allow to cool.<br />
605        2&#149; In a salad bowl, combine salad greens, cherry tomatoes, sliced onions, basil, and olives.<br />
606        3&#149; In a small bowl, whisk together &frac14; cup olive oil and balsamic vinegar. Toss the dressing mixture with the salad mixture and season with salt and pepper. Just before serving, toss in the shavings of Parmigiano Reggiano.<br />
607  <br />
608        Serves 2-4</p></td>
609  </tr>
610  <tr>
611    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top27" width="22" height="14" border="0" id="top27" onmouseover="MM_swapImage('top27','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
612  </tr>
613  <tr align="left" valign="top">
614    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="sunshine" id="bocconcini7"></a></b> <span class="subtitle">Sunshine Salad</span></td>
615  </tr>
616  <tr>
617    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
618    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
619    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="salad/sunshine-salad.jpg" alt="Sunshine Salad Recipe" width="320" height="320" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
620      <p align="left" class="standard">60 ml 1/4 cup Slivered almonds <br />
621        6 Bacon slices, chopped <br />
622        1.5 litres 6 cups Mixed lettuce<br />
623        20 Kalamata black olives <br />
624        1/2 1/2 Red bell pepper, julienned <br />
625        250 ml 1 cup Grissol Three Bread Butter and Garlic Croutons <br />
626        15 ml 1 tsp Honey Dijon mustard <br />
627        15 ml 1 tsp White wine vinegar <br />
628        60 ml 1/4 cup Vegetable oil <br />
629        To taste Salt and freshly ground pepper <br />
630        4 Hard boiled eggs, peeled and sliced <br />
631        180 g 6 oz Cayer Brie Double Cr&egrave;me </p>
632      <p align="left" class="standard"><strong>Directions: </strong></p>
633      <p align="left" class="standard">1&#149; In a pan over medium heat, toast almonds on both sides. <br />
634        2&#149; Remove almonds from pan and set aside. In the same pan, over high heat, cook bacon until crispy.<br />
635        3&#149; Put cooked bacon on some paper towels to remove as much grease as possible. 4 Set aside. <br />
636        4&#149; In a bowl, mix the lettuce, olives, almonds, bacon, pepper and half the croutons. <br />
637        5&#149; In a another bowl, whisk together the mustard, vinegar and oil. <br />
638        6&#149; Add salt and pepper. <br />
639        7&#149; Pour over salad and toss. Arrange on plates. <br />
640        8&#149; Sprinkle the rest of the croutons and the egg slices over each plate of salad. <br />
641        9&#149; Slice the Brie into four equal portions and top each salad portion with a wedge of cheese. Serves 4. 
641</p></td>
642  </tr>
643  <tr>
644    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top28" width="22" height="14" border="0" id="top28" onmouseover="MM_swapImage('top28','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
645  </tr>
646  <tr align="left" valign="top">
647    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="tomato" id="bocconcini8"></a></b> <span class="subtitle">Tomato Salad</span></td>
648  </tr>
649  <tr>
650    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
651    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
652    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="salad/tomato-onion.jpg" alt="Tomato Salad" width="320" height="320" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard">Ingredients:</span></strong></p>
653      <p align="left" class="standard">1/4 c Parsley, fresh; chopped<br />
654        1/4 c extra virgin olive oil<br />
655        2 tb Vinegar,   cider<br />
656        2 ts Mustard, prepared<br />
657        1 ts Salt<br />
658        1 ts Honey<br />
659        1/4 ts Pepper<br />
660        1   Garlic clove; minced<br />
661        1   Onion; finely sliced<br />
662        6 sm Tomatoes; firm, ripe, cubed</p>
663      <p align="left" class="standard"><br />
664          <strong>Directions:</strong></p>
665      <p align="left" class="standard">1&bull; Combine  ingredients, mixing well. Place tomatoes  in serving   bowl, and pour dressing over all. Cover and let stand at room temperature 20   minutes before serving.</p></td>
666  </tr>
667  <tr>
668    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top29" width="22" height="14" border="0" id="top29" onmouseover="MM_swapImage('top29','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
669  </tr>
670  <tr>
671    <th colspan="3" bgcolor="#FFFFFF" scope="row">&nbsp;</th>
672  </tr>
673  <tr>
674    <th colspan="3" bgcolor="#FFD8B0" scope="row"><span class="subtitle">Soup  Recipe List</span></th>
675  </tr>
676  <tr align="left" valign="top">
677    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="aosta" id="bocconcini9"></a></b> <span class="subtitle">Aosta Valley Soup</span></td>
678  </tr>
679  <tr>
680    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
681    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
682    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="soup/aosta-soup.jpg" alt="Aosta Valley Soup" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /></span><span class="standard">Ingredients:</span></strong></p>
683      <p align="left" class="standard">12 oz. Fontina Cheese Val d'Aosta<br />
684        6 oz. Tomato pulp<br />
685        4 - 6 slices of rye bread<br />
686        3 tablespoons of olive oil<br />
687        1/2 onion<br />
688        garlic (1 clove)<br />
689        fresh parsley<br />
690        fresh basil<br />
691        salt &amp; pepper</p>
692      <p align="left" class="standard"><strong>Directions: </strong></p>
693      <p align="left" class="standard">1&bull; Chop the onions, garlic, parsley, basil and tomato.<br />
694        2&bull; Fry this mixture in the olive oil until cooked.<br />
695        3&bull; Salt &amp; pepper to taste.<br />
696        4&bull; Place the bread in a dish that can go into the oven.<br />
697        5&bull; Cover with the sauce and slices of Fontina Val d'Aosta cheese.<br />
698        6&bull; Place in oven at 350 degrees until brown.</p>
699      <p align="left" class="standard">Serves 4 to 6 people. </p></td>
700  </tr>
701  <tr>
702    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top210" width="22" height="14" border="0" id="top210" onmouseover="MM_swapImage('top210','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
703  </tr>
704  <tr align="left" valign="top">
705    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="fish_soup" id="bocconcini10"></a></b> <span class="subtitle">Fish Soup - Zuppa di Pesce</span></td>
706  </tr>
707  <tr>
708    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
709    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
710    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="soup/fish-soup.jpg" alt="Fish Soup" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong> <span class="standard"><strong>Fish Stock</strong></span></p>
711      <p align="left" class="standard">&#149; 1 pound cod, skin removed, bones reserved<br />
712  &#149; 20 shriimp (medium cleaned and deveined)<br />
713  &#149; 1 large onion<br />
714  &#149; 2 carrots - chopped<br />
715  &#149; 1/2 cup parsley</p>
716      <p align="left" class="standard"><strong>Other Ingredients:</strong></p>
717      <p align="left" class="standard">&#149; 1/2 pound cleaned squid tubes<br />
718  &#149; 1/2 pound cleaned scallops<br />
719  &#149; 5 tablespoons olive oil<br />
720  &#149; 1 large onion - fully chopped<br />
721  &#149; 1 carrot -finely chopped<br />
722  &#149; 3 garlic cloves - finely chopped<br />
723  &#149; 1/2 teaspoon cayenne pepper<br />
724  &#149; 1 fennel - thinly sliced<br />
725  &#149; 1/2 cup white wine<br />
726  &#149; 12 ounce chopped tomatoes<br />
727      </p>
728      <p align="left" class="standard"><strong>Directions: Fish Stock</strong></p>
729      <p align="left" class="standard">1&#149; Rinse the fish bones removing any blood or guts.<br />
730        2&#149; In a large suacepan (medium heat) add cod and shrimps with enough water to cover.<br />
731        3&#149; Bring to a simmer and add the onion, carrot and sterns from the parsley then simmer for 20 minutes.<br />
732        4&#149; Strain and it should measure 5 to 6 cupss - if less add some water - if more reduce gently.<br />
733      </p>
734      <p align="left" class="standard"><strong>Final Directions:</strong></p>
735      <p align="left" class="standard">1&#149; Heat oil in a saucepan and cook the onion, celery, carrot, garlic and chopped parsley over  low heat for 7 minutes or until softened but not brown.<br />
736        2&#149;
736 Add the cayenne pepper and seaon wll. <br />
737        3&#149; Stir in the fennel and cook for 3 minutes.<br />
738        4&#149; Add the white wine and gently increase the heat and cook until the wine is absorbed.<br />
739        5&#149; Stir in the tomatoes then add the fish stock and bring to a boil.<br />
740        6&#149; Reduce heat and simmer for 20 minutes.<br />
741        6&#149; Add the sliced squid to the pan with the fish pieces and simmer for 2 minutes.<br />
742        6&#149; Taste and add more seasoning to your taste if neccessary.</p>
743      <p align="left" class="standard">Serves 4 people</p></td>
744  </tr>
745  <tr>
746    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top211" width="22" height="14" border="0" id="top211" onmouseover="MM_swapImage('top211','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
747  </tr>
748  <tr align="left" valign="top">
749    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="leek" id="bocconcini11"></a></b> <span class="subtitle">Leek and Basil Soup</span></td>
750  </tr>
751  <tr>
752    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
753    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
754    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="soup/leek-soup.jpg" alt="Leek and Basil Soup" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
755      <p align="left" class="standard">1 tbsp Pure Olive Oil <br />
756        2 leeks,washed,white part sliced<br />
757        1 red onion,chopped <br />
758        2 tbsp Pesto Basil Sauce<br />
759        1 garlic clove,.nely minced<br />
760        2 potatoes,peeled and sliced<br />
761        4 cups heated chicken stock 1 L<br />
762        salt and pepper</p>
763      <p align="left" class="standard"><strong>Directions: </strong></p>
764      <p align="left" class="standard">1&bull; In a large saucepan,heat oil over medium-low heat.Add leeks and onion. Cook 5 minutes.<br />
765        2&bull; Add remaining ingredients,season to taste with salt and pepper,and bring to boil.Cook at least 20 minutes overlow heat,stirring occasionally,until potatoes are tender.Serve hot. </p>
766      <p align="left" class="standard">Serves 4 to 6 people. </p></td>
767  </tr>
768  <tr>
769    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top212" width="22" height="14" border="0" id="top212" onmouseover="MM_swapImage('top212','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
770  </tr>
771  <tr align="left" valign="top">
772    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="ministrone" id="bocconcini12"></a></b> <span class="subtitle">Ministrone Sicilian Style Soup</span></td>
773  </tr>
774  <tr>
775    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
776    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
777    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="soup/minestrone-soup.jpg" alt="Ministrone Soup" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard">Ingredients:</span></strong></p>
778      <p align="left" class="standard">1 /4 cup Pure Olive <br />
779        8 celery stalks diced<br />
780        3 carrots,diced<br />
781        1 large onion,diced<br />
782        3 medium potatoes,sliced <br />
783        1 can 28 oz. Italian Peeled Tomatoes, chopped, with juice<br />
784        1 can Red Romano Beans (drained and cleaned)<br />
785        8 cups chicken stock <br />
786        1 cup frozen peas <br />
787        1 /4 lb Spaghetti <br />
788        2 tbsp fresh basil,chopped <br />
789        Parmesan Cheese<br />
790        salt and pepper</p>
791      <p align="left" class="standard"><br />
792          <strong>Directions:</strong></p>
793      <p align="left" class="standard">1 &bull; Heat olive oil in skillet.Add celery, carrots and onion.Cook about 5 minutes, stirring occasionally.<br />
794        2 &bull; Add potatoes, beans, tomatoes with juice,and chicken stock.Season with salt and pepper to taste.Cook for 15 minutes.<br />
795        3 &bull; Add peas and spaghetti broken in small pieces.Cook 7-8 minutes,or until spaghetti are tender.Add basil and serve with Parmesan cheese on top.</p>
796      <p align="left" class="standard">Serves 6 to 8 people. </p>
797      <table width="100%" border="0" cellspacing="5" cellpadding="5">
798        <tr>
799          <td><div align="center">
800            <object width="425" height="344" align="middle">
801              <param name="movie" value="http://www.youtube.com/v/nqN07vObILg?fs=1&amp;hl=en_US" />
802              <param name="allowFullScreen" value="true" />
803              <param name="allowscriptaccess" value="always" />
804              <embed src="http://www.youtube.com/v/nqN07vObILg?fs=1&amp;hl=en_US" width="425" type="application/x-shockwave-flash" height="344" allowscriptaccess="always" allowfullscreen="true" align="middle"></embed>
805            </object>
806          </div></td>
807        </tr>
808      </table></td>
809  </tr>
810  <tr>
811    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top213" width="22" height="14" border="0" id="top213" onmouseover="MM_swap
811Image('top213','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
812  </tr>
813  <tr align="left" valign="top">
814    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="fagiola" id="bocconcini13"></a></b> <span class="subtitle">Pasta and Fagiola</span></td>
815  </tr>
816  <tr>
817    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
818    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
819    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="soup/pasta-fagioli-soup.jpg" alt="Pasta and Fagiola Soup" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /><span class="standard"></span>Ingredients:</span></strong></p>
820      <p align="left" class="standard">4 tablespoons olive oil<br />
821        2 garlic cloves, minced<br />
822        1 (16-ounce) can Italian plum tomatoes, drained, chopped<br />
823        2 tablespoons minced fresh parsley<br />
824        1/2 teaspoon dried basil, crumbled<br />
825        1/4 teaspoon dried oregano, crumbled<br />
826        1 (15-ounce) can cannellini beans, rinsed, drained<br />
827        Salt and pepper<br />
828        8 ounces elbow macaroni, freshly cooked<br />
829        Freshly grated Parmesan cheese </p>
830      <p align="left" class="standard"><strong>Directions: </strong></p>
831      <p align="left" class="standard">1 &bull; Heat 3 tablespoons oil in heavy large skillet over medium heat. Add  garlic and sauté until brown, about 2 minutes. <br />
832        2 &bull; Stir in tomatoes and cook 5 minutes. <br />
833        3 &bull; Add parsley, basil and oregano and simmer until tomatoes soften,  stirring occasionally and breaking up tomatoes with back of spoon, about 15  minutes. <br />
834        4 &bull; Add beans and cook until heated through, about 5 minutes. <br />
835        5 &bull; Season with salt and pepper. Place pasta in bowl. Toss with remaining 1  tablespoon oil. Pour sauce over and toss  thoroughly. <br />
836        6 &bull; Serve, passing  Parmesan separately. </p>
837      <p align="left" class="standard">Serves 2 to 4 people. </p></td>
838  </tr>
839  <tr>
840    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top214" width="22" height="14" border="0" id="top214" onmouseover="MM_swapImage('top214','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
841  </tr>
842  <tr align="left" valign="top">
843    <td colspan="3" bgcolor="#F5F5F5" scope="row"><b><a name="stracciatella" id="bocconcini14"></a></b> <span class="subtitle">Stracciatella (egg drop soup)</span></td>
844  </tr>
845  <tr>
846    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
847    <th bgcolor="#FFFFFF" scope="row">&nbsp;</th>
848    <td bgcolor="#FFFFFF"><p align="left" class="main"><strong><img src="soup/straciatella-soup.jpg" alt="Stracciatella" width="535" height="535" align="right" class="magnify" style="width:175px; height:175px" /></span><span class="standard">Ingredients:</span></strong></p>
849      <p align="left" class="standard">8 cups chicken stock 2 L<br />
850        1/2 cup orzo 125 mL<br />
851        1 pkg (300 g) frozen chopped spinach, thawed, well-drained and finely chopped 1<br />
852        1 egg, slightly beaten 1<br />
853        1/4 cup grated cheese 50 mL</p>
854      <p align="left" class="main">&nbsp;</p>
855      <p align="left" class="standard"><strong>Directions: </strong></p>
856      <p align="left" class="standard">1 &#149; In large saucepan, bring stock to a boil over high heat. Stir in orzo; cook 10 minutes or until tender but firm.<br />
857        2 &#149; Stir in spinach. Pour beaten egg into boiling soup, stirring constantly. Sprinkle with Parmesan and serve immediately.</p>
858      <p align="left" class="standard">Preparation Time: 5 minutes<br />
859        Cooking Time: 15 minutes<br />
860        Makes 4 servings</p></td>
861  </tr>
862  <tr>
863    <th colspan="3" bgcolor="#FFFFFF" scope="row"><a href="#top"><img src="butt/tothetop.gif" alt="top" name="top215" width="22" height="14" border="0" id="top215" onmouseover="MM_swapImage('top215','','butt/topon.gif',1)" onmouseout="MM_swapImgRestore()" /></a> <a href="#top">back to top</a></th>
864  </tr>
865  </table>
866<p align="center">&nbsp;</p>
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