serves: 6 - 8 as an appetizer
Italians stuff all kinds of vegetables, such as peppers, tomatoes, zucchini, and more. In America, white button mushrooms were plentiful and cheap, and delicious when stuffed, so the Italians added them to their stuffed vegetable list. Stuffed mushrooms of different varieties can now be found in Italian American homes and restaurants, from the simple button mushrooms to the large portobellos. All types make a delicious dish and satisfy today’s vegetarian diners as well. I like mushrooms best stuffed simply with bread crumbs and cheese, but I have seen them stuffed with everything from crabmeat to shrimp to foie gras. Let your fancy guide you.View Recipe
Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides on the eggs, letting the excess drip back into the bowl. Carefully ease the sandwiches into the oil and fry until golden brown on both sides and cheese is melted, about 1 to 2 minutes per side.
Top each clam with a square of roasted pepper. Cover the pepper with two squares of bacon. Using about 3 tablespoons of butter, dot the top of each clam with about 1/4 teaspoon butter. Cut the remaining butter into several pieces and tuck them in and around the clams in the baking dish. Add the wine and remaining parsley to the baking dish.View Recipe
For the filling, in a bowl, stir together the ricotta, peas, cubed mozzarellla, 1 cup grated Grana Padano or Parmigiano Reggiano, the parsley and egg. Mix the remaining shredded mozzarella and grated Grana Padano or Parmigiano Reggiano in a bowl and set aside.View Recipe
This quick salad delivers a lot of flavor. The radicchio has a touch of bitterness, but the raisins bring the sweet element, and the goat cheese the creamy complexity. It is a great appetizer, or can be a main course.View Recipe