Secondi/Second Courses

You say Prosciutto and I say Jamon

July 24, 2012
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In springtime, it was traditional to see some of these prosciutti wheeled out on drying racks so they could catch the sweet air. Now, in the times of regulation, the prosciutti, especially the ones exported to the US, must only dry inside the factory.

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Grilled Marinated Chicken Breast and The Today Show

April 30, 2012
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(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.

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Beef Tenderloin on a Salt Block

March 14, 2012
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After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.

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Short Ribs Braised with Tomatoes and Potatoes Recipe

March 8, 2011
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These fork-tender, succulent short ribs are the perfect antidote to a cold winter’s day. By the end the potatoes become partly mashed, and together with the tomatoes form a wonderful thick sauce.

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Salmon in a Pouch Recipe and a hands on Cooking Class

January 25, 2011
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Although salmon is not a native Italian fish, and is rarely seen on restaurant menus in Italy, it lends itself well to Italian preparations. In this recipe, it is baked in a pouch, which is an easy and forgiving way to cook fish, ensuring it will turn out moist and flavorful. The presentation is impressive and your guests will ooh and ahh both when the y see it as well as when they taste it.

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Holiday Rack of Lamb Recipe

December 6, 2010
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This elegant rack of lamb is delectable yet easy to prepare. It is an ideal recipe for when you want to impress your guests without being chained to the kitchen for hours.

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Veal Scalloppine with Truffles

October 18, 2010
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The following day, Giuliano decided to top veal scaloppini with shavings of the black truffle. Lael was a bit apprehensive, not sure that the meat would carry the truffle flavor. She quickly changed her mind with the first bite. The delicate flavor of the scaloppini highlighted the earthy qualities of the black truffle. The thin overlapping truffle shavings on top of the succulent still warm meat exuded an aroma that brought all to the table immediately.

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Fried Bay Scallop Recipe

October 4, 2010
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The children fed the donkey, played archery, and biked around the neighborhood without need for supervision. I don’t think I saw a Nintendo or electronic gadget from either the kids or parents for the whole weekend. It was a perfect, relaxing, getaway.

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Italian Meatball Recipe and the results of a meat taste test

September 27, 2010
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The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terror.

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Recipe for Grouper Salmoriglio and a Review of Andrea’s Restaurant in Sarasota

September 26, 2010
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Andrea oversees his kingdom with pride. He visits each table at least once during dinner, wanting to know the diners’ thoughts on his creations and eagerly explaining how he prepared an item. He is in his element if he discovers that a wine connoisseur is in the house. A native of Piedmont, home to some of the most prestigious wines in Italy, Andrea has a magnificent cellar and an impressive collection of Barolos. He literally leaps from the kitchen to assist patrons in choosing the wine that will flawlessly pair with their food.

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Experience Rome with a Plate of Spaghetti alla Carbonara

August 17, 2010
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If you close your eyes while you are eating this, you can imagine yourself in Rome, perhaps sitting across the table from Julia Roberts.

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Grilled Ribeye, Italian Style

August 3, 2010
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One of the rites of summer is undoubtedly cooking a nice thick steak on the grill. Ribeye is my favorite cut because I find it’s the most flavorful and succulent, especially when well marbled.

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Salmon Fish: Recipe for Grilled Salmon with Fresh Thyme

July 20, 2010
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Michela, our six-year old daughter, loves “salmon fish” as she calls it, and this is one of her favorite dishes. It is so simple, and yet so satisfying.

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Italian Baby Back Ribs

July 6, 2010
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You may not think that ribs are an Italian dish, but they are definitely part of northern Italy’s culinary repertoire.

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Beef Tenderloin Steaks with Fresh Tomatoes and Pancetta

June 29, 2010
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Feel like a steak but it’s just too hot to go outside and grill? Here’s a great recipe for pan-seared beef tenderloin steaks.

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Perfect Roast Chicken

June 14, 2010
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Julia Child once told me that making a good roast chicken is the mark of an accomplished cook.  Perhaps it is because making simple dishes taste delicious is really what it’s all about.  This is a foolproof recipe that has become a staple in our house.  The breast comes out incredibly moist, and the entire […]

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