This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
Apr 19, 2003 by Tom Valenti
This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.
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