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Risotto with Butternut Squash and Sage / Risotto alla Zucca e Salvia

A delicate risotto ideal for the fall season, when squash is abundant.

This recipe has a few variations you can try, for instance, you could blend a part of the squash to get a extra creamy risotto. Also, you could use some cheese stronger than parmisan, like fontina, to complement the sweetness of the squash.

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Artichoke and Potato Panadinas

Panadinas are similar to empanadas in concept: a shell made of bread around a yummy filling. Most of southern Italy was under Spanish rule for centuries and so many dishes have a common origin.
Panadas can be fairly large, but here we show small ones, that can be served as a snack, appetizer or with an aperitivo at a party.

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Peach and Spinach Salad

A nice summer salad to make when peaches are available. You could use other stone fruit like plums as an alternativee

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Pasta alla Puttanesca / Pasta Puttanesca

A simple and tasty sauce for pasta, it uses ingredients that you can always find in your cupboard since don't spoil - canned tomatoes, olives, capers, chili, anchovies. It's ideal for when you have surprise guests, or you have to make something quick and tasty at home.

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Roasted Zucchini and Eggplant

It is commonly believed italian food is mostly carbs. That is a misconception as we do love - and eat lots of - vegetables. And we have both 'cold' salads, with raw vegetables, or 'hot' salads, with cooked veggies. We have also 'mixed' with both cold and hot but I digress. This dish is simple and tasty, and you can either grill the vegetables or cook them in the oven. You can enjoy both warm or cold. Actually, the day after may be even better, since it allows the marinade to be absorbed by the vegetables.

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Eggplant Spread - Crema di Melanzane

Another summer favorite, you can make this spread in advance and serve it on bread or crostini. It's better enjoyed cold.

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Zucchini Fritters - Frittelle di Zucchine

Fritters, or frittelle in italian, are a delicious and quick way to prepare vegetables. They can be enjoyed hot or cold. They are a delicate delicious side for a meat or fish dish.

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Basic Eggplant Parmigiana - Parmigiana di Melanzane

This dish is truly an italian classic. It is not clear where it originally came from, and you can find it all over Italy, north and south. It is very tasty and filling and can be enjoyed hot or cold. Personally, I love this dish cold in the summer. ...READ MORE...

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Mushroom Risotto

A classic of northern Italian cuisine that is best made in fall when it's mushroom season, but can also be made year-around using farmed and dried mushroom. There's no strict mandate on which kind of mushroom you can use, but porcini (boletus edulis) are definitely one of my favorite. ...READ MORE...

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Zucchini Carpione - Zucchine in Carpione

'Carpione' refers to the vinegar based marinade, common in the region of Piedmont. This dish is a good side in the summer and it's even tastier the day after it's prepared, giving the time to the marinade to make it extra yummy. ...READ MORE...

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Eggplant Caponata

This dish is originally from Sicily and it's based on Eggplant. It is Vegan and it's an excellent side. It's better the day after preparation, after the flavor have had time to mix. In Sicily you can find many different variations that include may other ingredients - almonds, tuna octopus. We give you here the basic recipe, feel free to try to enrich it with " your favorite ingredients.

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