Lidia Cooks From The Heart Of Italy Part 17

Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the sh.e.l.l just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke.

When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the sh.e.l.l and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling.

Toss together the bread crumbs, chopped parsley, and teaspoon of the salt in a bowl; drizzle in cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.

Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden.

Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the sh.e.l.ls are handy, and dig in.

SEMOLINA P PUDDING WITH B BLUEBERRY S SAUCE.

Mazzafrissa Serves 6 Serves 6 Semolina cooked in cream becomes a thick, delicious porridge, with an almost puddinglike consistency, that can be enjoyed many ways. In Sardinia I have had it as an appetizer with honey drizzled on top, and as a dessert with a sauce of mirto mirto, or myrtle. I loved both! And I've made it as a warm breakfast treat, too.

Here I give you mazzafrissa mazzafrissa as a dessert, with a lovely blueberry sauce (strawberries or cherries or other seasonal berries would be good, too). Scoop the warm cereal into serving bowls and top with the blueberry sauce, or serve the sauce on the side and let your guests help themselves. as a dessert, with a lovely blueberry sauce (strawberries or cherries or other seasonal berries would be good, too). Scoop the warm cereal into serving bowls and top with the blueberry sauce, or serve the sauce on the side and let your guests help themselves.

- FOR THE BLUEBERRY SAUCE - 1 pint blueberries blueberries, rinsed - cup honey honey - Juice of 1 orange orange, freshly squeezed (about cup) - FOR THE SEMOLINA PUDDING - 2 cups heavy cream heavy cream - teaspoon kosher salt kosher salt - cup semolina flour semolina flour RECOMMENDED EQUIPMENT: A st.u.r.dy wire whisk; a fine-mesh strainer or sieve, 6 inches wide or larger To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.

To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.

Set the strainer over a bowl, and sc.r.a.pe in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.

Serve the pudding warm or at room temperature, topped with the blueberry sauce.

Porto Cervo

Sardinia is an island of great natural beauty. Most people come to enjoy nature, and during the summer months its beaches are full of vacationers. is an island of great natural beauty. Most people come to enjoy nature, and during the summer months its beaches are full of vacationers.But there are also fascinating places to explore. If you are interested in textiles, there are skillful artisans all over Sardinia worth seeking out. I particularly like the geometric patterns and soft colors woven into navy or gray backgrounds. For those interested in archaeology, the stone edifices known as nuraghi nuraghi, dating back to before 1000 B.C. B.C., can be seen throughout the island. Su Nuraxi di Barumini is one of the most important.Not far from the fis.h.i.+ng village of Cabras Cabras, there is the early Christian Church of San Salvatore, which was built on a pagan center of nuragic origins and rebuilt in the sixth century as a church. On the walls are graffiti drawings of animals such as peac.o.c.ks, panthers, and elephants, along with Arab writings that speak of Muhammad and Allah, reflecting the rich cultural crossroads of Sardinia. The small white pilgrims' houses, called c.u.mbessias c.u.mbessias, that surround the small church are used nine days a year, between August and September, to celebrate the feast day of San Salvatore.The Church of the Santissima Trinita of Saccargia in Codrongianos Codrongianos, built by Camaldolite monks in 1116, has a black-and-white-striped exterior. Located not far from Sa.s.sari, going toward Olbia, it is the most important Romanesque building on the island. One can see sweeping vistas of rolling hills through the double-arched windows; the interior is rather austere, with frescoes of Christ against a blue sky, the apostles and saints around him.Alghero, famous for its lobster dish aragosta alla Catalana aragosta alla Catalana, is the city in Sardinia with the strongest Spanish influence (Catalan is the official language), having been colonized for a long period of time. In the town of Alghero, craftsmen working in their shops turn coral into delicate pieces of jewelry. Not far from the city is Neptune's Grotto, an elaborate complex of sea-level stalagmite and stalact.i.te caves, which offers a fun excursion for the whole family.The port of Arbatax Arbatax is known for its "red rocks" in the sea. The red hue of the stone makes a gorgeous natural contrast against the water. Not far, just a short boat trip across the water, is an island known as is known for its "red rocks" in the sea. The red hue of the stone makes a gorgeous natural contrast against the water. Not far, just a short boat trip across the water, is an island known as L'Isolotto L'Isolotto, where the underwater reefs are spectacular.Carloforte, on the island of San Pietro, in the Sulcis Archipelago, is a Genovese enclave, where Ligurian traditions are maintained today. A private island nearby, Isola Piana Isola Piana, is largely a nature preserve, uninhabited except for a small village for tourists, Residenza Villamarina. The small island has no cars, mopeds, or bikes-even dogs are prohibited-in order to preserve the rich natural fauna.-TANYA GENERAL R REFERENCE R RECIPES.

BOLOGNESE S SAUCE.

Ragu alla Bolognese Ricetta Tradizionale About 3 quarts, enough for 6 pounds of pasta About 3 quarts, enough for 6 pounds of pasta - 2 pounds ground beef beef (15 percent fat content) (15 percent fat content) - 2 pounds ground pork pork (15 percent fat content) (15 percent fat content) - 2 cups dry white wine dry white wine - 6 ounces bacon bacon or or pancetta pancetta - 5 fat garlic garlic cloves, peeled cloves, peeled - 2 tablespoons extra-virgin olive oil extra-virgin olive oil - 2 medium onions onions, minced in a food processor or finely chopped - 2 large stalks celery celery, minced in a food processor or chopped - 1 carrot carrot, shredded - teaspoon kosher salt kosher salt, plus more to taste - 2 cups dry red wine dry red wine - 2 tablespoons tomato paste tomato paste - 2 cups canned plum tomatoes and juices plum tomatoes and juices, pa.s.sed through a food mill or crushed by hand - 8 to 12 cups hot turkey or vegetable broth turkey or vegetable broth or plain hot or plain hot water water, or more if needed - Freshly ground black pepper black pepper to finish the sauce to finish the sauce RECOMMENDED EQUIPMENT: A food processor; a 10- or 12-inch-diameter heavy-bottomed saucepan or Dutch oven, 6-quart capacity To prepare the meat and pestata: pestata: Put all 4 pounds of ground meat into a large mixing bowl. With your fingers, crumble and loosen it all up. Pour the white wine over the meat, and work it all through your fingers again so it's evenly moistened. Put all 4 pounds of ground meat into a large mixing bowl. With your fingers, crumble and loosen it all up. Pour the white wine over the meat, and work it all through your fingers again so it's evenly moistened.

To make the pestata: pestata: Cut the bacon or pancetta slices into 1-inch pieces, and put them in the bowl of a food processor with the peeled garlic. Process them into a fine paste. Cut the bacon or pancetta slices into 1-inch pieces, and put them in the bowl of a food processor with the peeled garlic. Process them into a fine paste.

Cooking the sauce base: Pour the olive oil into the heavy saucepan, and sc.r.a.pe in all of the pestata. pestata. Set the pan over medium-high heat, break up the Set the pan over medium-high heat, break up the pestata pestata, and stir it around the pan bottom to start rendering the fat. Cook for 3 minutes or more, stirring often, until the bacon and garlic are sizzling and aromatic and there's a good deal of fat in the pan.

Stir the minced onions into the fat, and cook for a couple of minutes, until sizzling and starting to sweat. Stir in the celery and carrot, and cook the vegetables until wilted and golden, stirring frequently and thoroughly over medium-high heat, about 5 minutes or more.

Turn the heat up a notch, push the vegetables off to the side, and plop all the meat into the pan; sprinkle the salt on. Let the meat brown for a few minutes on the pan bottom, then stir, spread, and toss with a st.u.r.dy spoon, mixing it into the vegetables; make sure every bit of meat browns and begins releasing fat and juices. Soon the meat liquid will almost cover the meat itself. Cook at high heat, stirring often, until all that liquid has disappeared, even in the bottom of the pan. This will take hour to 45 minutes, depending on the heat and width of the pan. Stir occasionally, and as the liquid level diminishes, lower the heat so the meat doesn't burn.

When all the meat liquid has been cooked off, pour in the 2 cups red wine. Raise the heat if you've lowered it, and stir the meat as the wine comes to a boil. Cook until the wine has almost completely evaporated, about 5 minutes. Now drop the 2 tablespoons tomato paste into a clear s.p.a.ce on the pan bottom. Toast it for a minute in the hot spot, then stir to blend it with the meat, and let it caramelize for another 2 or 3 minutes.

Pour in the crushed tomatoes, and stir; slosh out the tomato container with a cup of hot broth, and pour that in, too. Bring the liquid to a boil, stirring the meat, and let the liquid almost boil off, 5 minutes more.

Pour in 2 cups of hot broth, stir well, and add more if needed to cover the meat. Bring it to an active simmer, cover the pan, and adjust the heat to maintain slow, steady cooking, with small bubbles perking all over the surface of the sauce.

At this point, the Bolognese should cook for 3 hours. Check the pot every 20 minutes, and add hot broth as needed to cover the meat. The liquid level should be reducing by 1 to 2 cups between additions: if it's falling much faster, and it takes more than 2 cups to cover the meat, lower the heat to slow the evaporation. If the sauce level drops slowly or not at all, raise the heat and set the cover ajar to speed its concentration. Stir well at every addition.

During the final cooking, you want to reduce the level of the liquid-at the end, the meat should no longer be covered with sauce but appear suspended in a thick, flowing medium. If the meat is still submerged by a lot of liquid, remove the cover to cook off moisture quickly.

A few minutes before the end of cooking, taste a bit of meat and sauce, and add salt if you want. Grind 1 teaspoon of black pepper right into the sauce, stir it in, and cook about 5 minutes before removing the pan from the heat.

If you'll be using the sauce right away, spoon off the fat from the surface, or stir it in as is done traditionally. Otherwise, let the sauce cool, then chill it thoroughly, and lift off the solidified fat. Store the sauce for several days in the refrigerator, or freeze it (in measured amounts for different dishes) for use within a few months.

MARINARA S SAUCE.

Salsa Marinara Makes about 1 quart, enough to dress 6 servings of pasta Makes about 1 quart, enough to dress 6 servings of pasta The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with pureed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.

Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.

- cup extra-virgin olive oil extra-virgin olive oil - 8 garlic garlic cloves, peeled cloves, peeled - 3 pounds ripe fresh plum tomatoes plum tomatoes, peeled and seeded, or one 35-ounce can peeled Italian plum tomatoes plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid (preferably San Marzano), seeded and lightly crushed, with their liquid - Kosher salt to taste to taste - Peperoncino flakes to taste to taste - 10 fresh basil fresh basil leaves, torn into small pieces leaves, torn into small pieces - Freshly ground black pepper black pepper to taste to taste Heat the oil in a 2- or 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.

Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.

VEGETABLE & H & HERB S SAUCE.

Salsa Verde Makes 3 cups Makes 3 cups - cup extra-virgin olive oil extra-virgin olive oil - cup finely minced roasted bell peppers roasted bell peppers, freshly prepared or bottled - cup minced fresh Italian parsley fresh Italian parsley leaves leaves - cup minced red onion red onion - cup diced gherkin pickles gherkin pickles - cup red-wine vinegar red-wine vinegar - 1 hard-cooked egg hard-cooked egg, sh.e.l.led and minced, yolk and white kept separate - 2 tablespoons capers capers, drained and minced - Kosher salt to taste to taste - Freshly ground black pepper black pepper to taste to taste In a medium-sized mixing bowl, stir together all the ingredients except the salt and pepper until thoroughly mixed. Season with salt and pepper. Serve at room temperature.

TOMATO S SAUCE.

Salsa di Pomodoro Makes about 3 cups, enough for 1 pound dried pasta or 1 pounds fresh, serving 6 Makes about 3 cups, enough for 1 pound dried pasta or 1 pounds fresh, serving 6 - 3 pounds ripe fresh plum tomatoes fresh plum tomatoes, peeled and seeded, or one 35-ounce can peeled Italian tomatoes, seeded and lightly crushed, with their liquid - cup extra-virgin olive oil extra-virgin olive oil - 1 small onion onion, chopped (about cup) - cup finely shredded peeled carrot carrot - cup finely chopped celery celery, including leaves - 4 fresh bay leaves bay leaves, or 2 dried bay leaves - Kosher salt to taste to taste - Peperoncino flakes to taste to taste Pa.s.s the tomatoes through a food mill fitted with the fine disk. Heat the oil in a 2- or 3-quart nonreactive saucepan over medium heat. Add the onion, and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.

Add the food-milled tomatoes and the bay leaves, and bring to a boil. Season lightly with salt and peperoncino. Once it's boiling, lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes.

Remove the bay leaves. Taste, and season with salt and peperoncino if necessary.

CHICKEN S STOCK.

Brodo di Pollo Makes about 4 quarts Makes about 4 quarts - 3 pounds chicken and/or capon wings, backs, necks, and giblets chicken and/or capon wings, backs, necks, and giblets (not including the liver) (not including the liver) - 1 pound turkey wings turkey wings - 5 quarts cold water water - 1 large onion onion (about pound), cut in half (about pound), cut in half - 3 medium carrots carrots, trimmed, peeled, and cut into 3-inch lengths - 2 large ripe tomatoes tomatoes, quartered, or 1 tablespoon tomato paste - 8 garlic garlic cloves, unpeeled cloves, unpeeled - 10 sprigs fresh Italian parsley fresh Italian parsley - 12 black peppercorns black peppercorns - 1 tablespoon kosher salt kosher salt Rinse the poultry pieces in a colander under cold running water, and drain them well. Place them in a stockpot with an 8-to-10-quart capacity. Pour in the 5 quarts water, and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.

Add the remaining ingredients except the salt to the pot. Bring to a boil, then lower the heat to a simmer. Cook, partially covered, 2 to 3 hours, skimming off the foam and fat occasionally.

Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel. If you plan to use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded length of paper towels. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed.

Variation: Mixed Meat Stock For a rich meat stock, simply subst.i.tute 3 pounds meaty veal and beef bones-such as beef s.h.i.+n, veal shank bones, and/or short ribs-for 2 pounds of the chicken or capon parts and all the turkey wings. Continue as described above.

SOURCES.

Shopping on the Internet for specialty ingredients and imported food items is getting easier all the time, as more vendors offer their goods and their Web sites become more informative and easier to navigate. Here are several Internet sites I recommend for finding and purchasing authentic Italian ingredients for my recipes. Of course, many items are seasonal and will be available at some times and not others, or they might be in stock at one site and not another. It's always a good idea to check a few sites for the ingredient you need (at the best price too!).

- A. G. Ferrari Foods (www.agferrari.com) - Amazon.com Gourmet Food ( Gourmet Food (www.amazon.com) - BuonItalia (www.buonitalia.com) - Corti Brothers (www.cortibros.biz) - D'Artagnan (www.dartagnan.com) - DiPalo Selects (www.dipaloselects.com) - Gourmet Pasta Cheese and New York Prime Meats (www.pastacheese.com) - Gustiamo.com "Italy's Best Foods" ( "Italy's Best Foods" (www.gustiamo.com) - iGourmet.com ( (www.igourmet.com) - ItalianConnectionUSA (www.italianconnectionusa.com) - Murray's Cheese (www.murrayscheese.com) - Todaro Bros. (www.todarobros.com) Sources for Specific Recipe Items - Almond flour-Available from iGourmet (www.igourmet.com) and Bob's Red Mill (www.bobsredmill.com) - Bottarga-Available from Gourmet Pasta Cheese and New York Prime Meats (www.pastacheese.com) - Chestnuts-Fresh imported Italian chestnuts are available from Melissa's World Variety Produce (www.melissas.com); cooked and peeled chestnuts are available from Melissa's and iGourmet (www.igourmet.com); dried and canned chestnuts are available from Amazon (www.amazon.com).

- Chitarre (stringed pasta cutters)-Available from (stringed pasta cutters)-Available from PastaMakers.com ( (www.italiankitchenware.com) and CreativeCookware (www.creativecookware.com) - Extra-virgin olive oil from Abruzzo-Available from A. G. Ferrari Foods (www.agferrari.com) - Farro pasta-Available from Gourmet Pasta Cheese and New York Prime Meats (www.pastacheese.com) and A. G. Ferrari Foods (www.agferrari.com) - Lenticchie di Castelluccio (lentils from Umbria)-Available from Gourmet Pasta Cheese and New York Prime Meats ( (lentils from Umbria)-Available from Gourmet Pasta Cheese and New York Prime Meats (www.pastacheese.com) - Paccheri (tubular dried pasta)-Available from ItalianConnectionUSA ( (tubular dried pasta)-Available from ItalianConnectionUSA (www.italianconnectionusa.com) and Todaro Bros. (www.todarobros.com) - Pane carasau-Available from iGourmet (www.igourmet.com) and GourmetSardinia (www.gourmetsardinia.com) - Peperoncini (whole dried Italian red peppers)-Available from BuonItalia ( (whole dried Italian red peppers)-Available from BuonItalia (www.buonitalia.com) - Saffron from Aquila (Abruzzo)-Available from Gustiamo.com ( (www.gustiamo.com) - Sheep's-milk ricotta (imported from Italy)-Available from Gourmet Pasta Cheese and New York Prime Meats (www.pastacheese.com) - Taggiasca olives (from Liguria)-Available from A. G. Ferrari Foods ( olives (from Liguria)-Available from A. G. Ferrari Foods (www.agferrari.com) and Amazon (www.amazon.com) - Trofie pasta-Available from Amazon ( pasta-Available from Amazon (www.amazon.com)

THE P PUBLIC T TELEVISION S SERIES OF Lidia's Italy: Lidia Cooks from the Heart of Italy Lidia's Italy: Lidia Cooks from the Heart of Italy TRENTINOALTO ADIGESIMMERING CHICKEN IN BEER.

Roasted Chicken with Beer Dumplings with Speck Celery Root & Apple Salad BRAISING BEEF WITH BEER.

Beef Braised in Beer Whole-Grain Spaetzle Baked Apples YOU SAY TOMATO, I SAY APPLE.

Spaghetti in Tomato-Apple Sauce Cauliflower & Potato Salad Sweet Ricotta Dumplings with Strawberry Sauce YODELING IN THE ALTO PIANO.

Horseradish & Apple Salsa PotatoCelery Root Dumplings Beef Rolls with Mustard & Vegetables APPLES: SALAD, SOUP, AND DESSERT.

Country Salad Apple & Bean Soup Chunky Apple-Apricot Bread Pudding

MOLISECONQUERING CAULIFLOWER.

Fresh Cavatelli with Cauliflower, Almonds & Toasted Bread Crumbs Fresh Pasta Strips (Malefante) with Beans and Bacon FROM THE Sh.o.r.eS OF MOLISE.

Spaghetti with Calamari, Scallops & Shrimp FOR WHOM THE BELL TOLLS.

Fresh Cavatelli with Favas Three Meats Braised in Tomatoes with Rigatoni TO COZZE COZZE OR NOT OR NOT TACOZZE TACOZZE.

Fish Soup with Vegetables Fresh Taccozze Taccozze Pasta with Sea Ba.s.s Pasta with Sea Ba.s.s

LE MARCHETERRA E MARE LE MARCHE.

Ziti with Tuna Ascoli-Style Spaghetti with Clam Sauce WEEKNIGHT STOVETOP CHICKEN.

Chicken with Olives & Pine Nuts Celery Steamed in a Skillet

FLORA + FAUNA = FLAVOR.

Lamb Chunks with Olives Stuffed Quail in Parchment MEATLOAF LIKE NO OTHER.

Meatloaf with Ricotta Ambrosia of Wheat Berries, Fruit & Chocolate

UMBRIATHE UMBRIA FAMILY JEWELS.

Sausages in the Skillet with Grapes Meatb.a.l.l.s in Broth Honey-Orange Crumb Cookies STUFF IT YOUR WAY.

Crostini with Black Truffle b.u.t.ter Filled Focaccia Veal Scaloppine Umbria-Style THE UMBRIAN TWIST.

Strangozzi with Tomato-Bacon Sauce Strangozzi with Chard & Almond Sauce BREAKING THE BREAD.

Poor Man's Supper Baked Fish with Savory Bread Crumbs Chocolate Bread Parfait THE ROCK OF a.s.sISI.

Strangozzi with Veal & Chicken Liver Sauce Pork Chops with Capers Dry Fruit Strudel as Made in a.s.sisi

LOMBARDIAMILANO CLa.s.sICO.

Risotto Milan-Style with Marrow & Saffron Braised Veal Shanks EVERYDAY ROASTED DUCK.

Everyday Roasted Duck Rice & Lentils Almond Cake alla alla Mantovana Mantovana NOT TO RISOTTO RISOTTO.

Rice & b.u.t.ternut Squash Rice with Fresh Sage Traditional Rice & Chicken THE DELIGHTS OF BRAISING.

Braised Stuffed Cabbage Rolls Skillet-Braised Chicken Bundles

EMILIA-ROMAGNAAMBER WAVES OF PASTA.

Tagliatelle with Walnut Pesto Tagliatelle with White Meat Sauce SUNDAY DINNER IN EMILIA-ROMAGNA.

Anolini with Pork Filling in Chicken Broth Veal Scaloppine Bolognese AIRY PASTA PILLOWS.

Tortellini with Ricotta-Fontina Filling Cappellacci with Squash Filling Tortelli with Cabbage or Chard Filling with Cabbage or Chard Filling Tagliatelle with Romagnola Tomato Sauce DELICIOUSLY VEGETARIAN.

Sweet & Sour Little Onions Erbazzone with Squash Filling Erbazzone with Swiss Chard Filling

SARDEGNAGNOCCHI SARDINIA-STYLE.

Malloreddus with Sausage-Tomato Sauce Semolina Pudding with Blueberry Sauce SARDINIAN LOBSTER SALAD.

Lobster Salad with Fresh Tomatoes Spaghetti with Cold Tomato-Mint Sauce Cauliflower with Olives & Cherry Tomatoes Ca.s.sEROLING IN SARDINIA.