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VJJE Publishing Co.
Introduction.........................................................................................................................................................1
Antipasto ............................................................................................................................................................2
Basic Polenta ......................................................................................................................................................3
Tomato Bruschetta ............................................................................................................................................4
Fettucini Romano Ala Fratelli .........................................................................................................................5
Calamari Imbottiti ............................................................................................................................................6
Focaccia Versiliese ............................................................................................................................................7
Eggplant Parmigiana ........................................................................................................................................8
Caponata ............................................................................................................................................................9
Basic Italian Bread ..........................................................................................................................................10
Risotto alla Parmigiana ..................................................................................................................................11
Gnocchi Alla Giordano ...................................................................................................................................12
Manicotti ..........................................................................................................................................................13
Torta Di Spinaci ..............................................................................................................................................14
Meatballs (Polpette Alla Casalinga) ..............................................................................................................15
Insalata Caprese ..............................................................................................................................................16
Pasta Alla Caruso ............................................................................................................................................17
Pasta Dough .....................................................................................................................................................18
Tiramisu ...........................................................................................................................................................19
Pasta E Fagioli .................................................................................................................................................20
Cavatelli Sausage With Broccoli ....................................................................................................................21
Angel Hair With Balsamic Tomatoes ............................................................................................................22
Spumone Di Zabaglione .................................................................................................................................23
Carbonara Sauce .............................................................................................................................................24
i
Italian Tomato Sauce ......................................................................................................................................25
Stuffed Roasted Peppers .................................................................................................................................26
ii Introduction

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