First Courses

MeatballsBy Maggie BurjelA meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce.
Eggplant RollsBy MichaelEggplant rollups are a Sicilian eggplant dish rolled up with mozzarella and tomato sauce/
Ndunderi – Traditional Minori PastaBy Maggie BurjelThis pasta is traditional in the small town of Minori, it's similar to gnocchi but instead of potatoes, made with ricotta - which makes them fluffy, light and delicious! The ndunderi have a difficult name to pronounce - but they are easy to make and even more to eat!
Tuscan Green LasagnaBy MichaelThis is a green lasagna with a vegetable sauce, rather than the traditional sauce and mozzarella lasagna.
Busiati Pasta with Pesto SauceBy MichaelBusiate are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily.
Brasato al BaroloBy MichaelBrasato al Barolo meaning "braised in Barolo" is a classic dish from Piedmont using slow cooking to refine the flavors of the wine in the meat.
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