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Displaying 1 - 5 of 49 results
Cassoulet, Italian-Style
Here is a hearty Italian version of the famous French cassoulet featuring our homemade sweet pork sausage, duck leg confit, cannellini beans and a little tomato simmered with lots of onions in our homemade beef stock. The melange is finished off with breadcrumbs to further thicken this rib-sticking dish.
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Garlic Roasted Leg of Lamb
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Baked Swordfish Sicilian Style
Swordfish is so plentiful around the waters of Sicily and so spectacularly fresh that I eat it at least 4 times a week whenever I go back home. While preparations run the gamut from simple grilling with a gloss of oil, to a spectacular 'Swordfish Wheel' centerpiece course for parties, Agata often enjoys the steaks baked with typical Sicilian condimenti. This dish is very easy to duplicate at home without investing too much time.
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Herb-Roasted Fresh Ham (Butterflied and Rolled)
An herb-stuffed roasted fresh ham makes a wonderful special occasion dinner centerpiece. By having our butchers de-bone the ham, you cut the cooking time and simplify serving. Fresh ham seems to have lost status in recent years, in the wake of so many excellent smoked hams now readily available. Smoked hams are fully cooked and need only an hour or so to warm through in the oven. Fresh hams take much longer to cook but have a lightly gamy, sweet pork flavor that gets masked when ham is smoked. The basic Mediterranean flavors of lemons, garlic and fresh herbs are all that flavor the ham while cooking. A piquant sauce made of fresh citrus, spices and honey creates a lovely finishing glaze and pan sauce to spoon over each serving.
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Italian Style Stuffed Veal Roast
Try this simple, elegant Stuffed Veal Roast for Sunday dinner or for whenever company comes. It is relatively easy to pull together and most of it can be prepared ahead of time. It will be moist enough to serve without a pan sauce, but most people prefer a little juice anyway, which is why we included a quick sauce at the bottom. Serve your stuffed veal or beef with roasted fingerlings, which are in season right through the end of Autumn or see one of our cooked onion recipes.
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