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Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
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