Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
Batali stuffs his fresh calamari with Italian pantry staples and then tosses them on the grill. Bella!
Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.
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