25min - Tagliatelle alla Bolognese features tagliatelle pasta made from scratch.
25min - Cauliflower casserole with Parmigiano-Reggiano and breadcrumbs; cauliflower salad with tuna.
24min - Cherry focaccia; focaccia barese topped with fresh cherry tomatoes and Castelvetrano olives.
25min - Crepes in chicken broth; tomato marmalade can be used as a topping for ricotta and bruschetta.
25min - Apricot yogurt pound cake; a classic Italian pound cake with a taste of lemon zest and lemon juice.
24min - Watercress pesto with spinach linguine and an artichoke crudo; broccolini and artichoke pesto.
25min - Making pizza Margherita with fresh mozzarella; fried dough with cinnamon and sugar.
25min - Preparing a traditional rustic cake from the Abruzzo region of Italy -- the Abruzzese ricotta cake.
25min - Oven-roasted lamb shanks with a red wine and beef broth; roasted fennel and beans.
24min - Codfish over fennel, Castelvetrano olives, capers and garlic; shrimp-filled seafood with fregola.
24min - Chicken breasts with onions, garlic and turmeric; meatballs with Mortadella, beef and ham.
24min - Amalfi-style gnocchi in a heavy cream sauce of asparagus tips and lemon zest.
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