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Recipes by Course
Appetizers
Charcuterie
Dips
Dumplings
Hors D'Oeuvres
Flaming Saganaki
Apple–Lavender Tarte Tatin
Cauliflower Fritters
Bonacker-Style Clam Fritters
Artichoke Dip
Quince Paste
Quesadillas with Pecorino
Caponata (Sicilian Sweet-Sour Vegetables)
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Poached Shrimp and Sautéed Scallops
Open-Face Herring Sandwiches
Shrimp Uggie
Deep-Fried Anchovy Spines
True Clams in Ginger Sauce
Venetian-Style Gratinéed Shrimp (Gamberoni Grigi al Gratin)
Fritto Misto (Mixed Fried Seafood and Vegetables)
Marinated Sardines
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