Recipes

A bread recipe for BRENDA'S ITALIAN BREAD.

Broccoli − Cheese Pasta Salad from Salad Master.

Rigatoni pasta, lightly blanched broccoli florets, and cubed mozzarella tossed with fresh parsley, basil, and a homemade lemon-Dijon mustard vinaigrette.

bruschetta (heart−shaped garlic rolls)

A traditional Ticino tripe soup (busecca) made with honeycomb tripe, borlotti beans, and aromatic vegetables simmered in rich bouillon. Served with Gruyère-topped croutons and Parmesan — a true Swiss-Italian classic.

A traditional Swiss-Ticino tripe soup with borlotti beans, aromatic vegetables, and floating Gruyère-topped croutons.

Cacciucco−Fish Stew from Emeril.

Cubed potatoes with bacon, hard-boiled eggs, and onion tossed in a tangy Caesar-inspired dressing of lemon, Worcestershire, Parmesan, and oil.

A Carolina mountain recipe for Cajun Style Pasta.

A pie or pizza recipe for California Pizza.

large well in the centre. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork. Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the

Classic Sicilian cannoli with a crispy fried pastry shell filled with sweetened ricotta, cinnamon, and candied orange peel.

Tuscan twice-baked almond biscotti — crispy, dry, and perfect for dipping in Vin Santo or coffee.

A cookie or bar recipe for Cantucci Hazelnut Biscotti.

A Blackstone griddle recipe for Caprese Omelet.

Classic Sicilian caponata with diced eggplant, onions, celery, fresh tomatoes, Kalamata and Sicilian olives, white raisins, capers, red wine vinegar, and toasted pine nuts.