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Basic Italian Bread
brunch & breads Deborah Mele
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Eggs Baked In Tomato Sauce
brunch & breads Deborah Mele
recipe detailsDate Added: 07/16/08
Source: Deborah Mele
Notes:
Although the recipe calls for individual ramekins, you could also cook all four eggs in a small, shallow baking dish instead. This is a great weekend breakfast dish, or also makes a nice second course after soup for a light dinner.
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Rosemary Focaccia
brunch & breads Deborah Mele
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Stuffed Focaccia
brunch & breads Deborah Mele
recipe detailsDate Added: 07/16/08
Source: Deborah Mele
Notes:
I have used spinach, Mozzarella and Gorgonzola cheeses, but you could experiment with the fillings of your choice. Seal the edges well so the cheeses do not melt out as the focaccia bakes.
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Bruschetta With Fresh Tomatoes
appetizers & drinks Deborah Mele
recipe detailsDate Added: 07/16/08
Source: Deborah Mele
Notes:
Use fresh, very ripe tomatoes for this recipe to ensure the best flavor possible.
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Caponata
appetizers & drinks Deborah Mele
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Fried Ravioli
appetizers & drinks Deborah Mele
recipe detailsDate Added: 07/16/08
Source: Deborah Mele
Notes:
To create a crunchy crust, you could first dip the ravioli first in buttermilk and then in seasoned bread crumbs.
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Ricotta Sformata
appetizers & drinks Deborah Mele
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Shrimp Capri
appetizers & drinks Deborah Mele
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Farro Salad
soups & salads Deborah Mele
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Fennel Citrus Salad
soups & salads Deborah Mele
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Italian Wedding Soup
soups & salads Deborah Mele
recipe detailsDate Added: 07/16/08
Source: Deborah Mele
Notes:
If any foam develops while cooking, simply skim it off with a ladle.
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Panzanella
soups & salads Deborah Mele
recipe detailsDate Added: 07/16/08
Source: Deborah Mele
Notes:
You must use coarse textured good quality bread, as most bread from the grocery store will become gummy. The Tuscan saltless bread is ideal for this recipe, and holds up really well.
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Pappa al Pomodoro
soups & salads Deborah Mele
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Ribollita
soups & salads Deborah Mele
recipe detailsDate Added: 07/16/08
Source: Deborah Mele
Notes:
Generally, as with many Tuscan soups, ribollita is served at room temperature with a drizzle of good olive oil on top. This soup is actually best if made the day before, then allowed to come to room temperature before serving.
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Artichokes au Gratin
vegetables Deborah Mele
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Eggplant Parmesan
vegetables Deborah Mele
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Garlicky Green Beans
vegetables Deborah Mele
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Peperonata
vegetables Deborah Mele
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Potatoes With Tomatoes And Basil
vegetables Deborah Mele





















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