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ROMAN Crostata di Ricotta
posted by jacqueline
1. With the flour, butter, 1 egg and 2 yolks
prepare a dough with a dash of salt and the zest
of 1\2 a lemon. Let it rest for a while.
2. In a tureen prepare a mixture w ...
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4983
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None
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Thu June 5, 2008 11:32am
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No reviews
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Roman Saltimbocca alla Romana: veal roman style
posted by paolo
Take some thinly sliced pieces of veal. If the
veal is slightly fatty, the dish comes better but
of course it may be a bit less healthy. (Once in
a while doesn't matter if y ...
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1649
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None
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Mon October 8, 2007 9:56pm
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No reviews
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Rice with mushrooms
posted by paolo
The basic preparation for this dish is the same is
for other rice dishes, so you might want to invent
some of your own. In a deep pan, place a bit of
buuter or olive oil and ...
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1983
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None
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Mon October 8, 2007 9:53pm
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No reviews
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Venetian Vegetable Casserole
posted by Dan
Steam or boil the carrots, squash, and
cauliflower, celery, fennel, and onions together
about 10 minutes. Add the asparagus and steam for
another 2 minutes. Drain the vegetabl ...
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4148
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None
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Tue September 18, 2007 10:45am
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No reviews
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Venetian Stuffed Zucchini recipe
posted by Dan
Slice the zucchini in half lengthwise. Scoop out
the centers and discard them, leaving shells about
1/2 inch (1.3 cm) thick. Heat the oil in a heavy
skillet. Add the onion, ce ...
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6458
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None
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Tue September 18, 2007 10:41am
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No reviews
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Venetian Fresh Peach Tart recipe
posted by Dan
Combine the flour and salt. Cut in the cold butter
by hand or in a food processor until the mixture
is mealy. Add enough of the water, stirring
lightly, just until the mixture ...
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3932
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None
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Mon September 17, 2007 1:24pm
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No reviews
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Venetian Watermelon Granita
posted by Dan
Puree the watermelon in a food processor, then
force it through a sieve. Mix the watermelon juice
with the lemon juice and sugar to taste, mixing
well to dissolve the sugar. S ...
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3628
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None
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Mon September 17, 2007 1:20pm
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No reviews
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Venetian Pumpkin Gnocchi recipe
posted by Dan
Preheat the oven to 350 F (180 C). Spread the
pumpkin in a baking dish, cover, and bake until
tender, about 20 minutes. Mash it into a bowl. Mix
the mashed pumpkin with half t ...
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6830
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None
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Fri September 14, 2007 4:07pm
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No reviews
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Venetian Tuna Ravioli with Ginger Marco Polo
posted by Dan
Heat the oil in a heavy skillet, add the carrot,
onion, fennel, and minced ginger, and saute over
medium heat until the vegetables are tender. Allow
the mixture to cool briefl ...
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4987
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None
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Fri September 14, 2007 3:46pm
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No reviews
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Venetian Potato Gnocchi
posted by Dan
Place the potatoes in a saucepan, cover with
water, and boil until they are tender, about 40
minutes. Remove the potatoes from the pan and,
protecting your hands with a clean ...
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6413
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None
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Fri September 14, 2007 3:44pm
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No reviews
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Venetian Oven Dried Tomatoes
posted by Dan
Preheat the oven to 250 degrees Farenheit (120 C).
Line a large baking sheet with parchment paper.
Slice the top 1/4 to 1/2 inch (6 to 13 mm) off
each tomato. Sprinkle each wi ...
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3056
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None
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Fri September 14, 2007 3:12pm
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No reviews
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Venetian Polenta
posted by Dan
Place the dried porcini in a bowl, cover with warm
water, and set aside to soak for 1 hour. Draina nd
pat dry on paper towels. Cut any very large oyster
mushrooms into 1 1/2- ...
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4761
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None
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Fri September 14, 2007 3:07pm
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No reviews
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