By Frank Pellegrino
I admire the recipes within the 2 Rao cookbooks. they're frequently a quick record of clean components that magically create an real, farm clean Italian dish.
Read or Download Rao's Cookbook: Over 100 Years of Italian Home Cooking PDF
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Additional resources for Rao's Cookbook: Over 100 Years of Italian Home Cooking
Transfer mixture to a lightly oiled 1½-quart shallow baking dish; sprinkle evenly with remaining ½ cup mozzarella. 4 Bake until bubbly and cheese is golden brown, 20 to 25 minutes. Serve hot. 5 gram fiber You can prepare the recipe through step 2 a day or two ahead; let spinach mixture cool, then refrigerate it in an airtight container before proceeding. ZUCCHINI AND RED ONION SALAD SHAVED BEET SALAD WATERMELON AND FETA SALAD SPINACH, PEAR, AND BLUE CHEESE SALAD NAPA CABBAGE SALAD WITH PEANUTS AND GINGER NAPA CABBAGE SALAD WITH APPLES AND CARAWAY SEEDS ROASTED PORTOBELLO SALAD WITH BLUE CHEESE ORANGE, ROASTED BEET, AND ARUGULA SALAD BLT SALAD WITH BUTTERMILK DRESSING BEAN, CORN, AND TORTILLA SALAD WARM SPINACH SALAD WITH POACHED EGGS SHRIMP AND SNAP PEA SALAD WITH GINGER DRESSING SALMON, CUCUMBER, AND GREEN BEAN SALAD ZUCCHINI AND RED ONION SALAD 1 tablespoon red-wine vinegar 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper ½ small red onion, thinly sliced 4 small zucchini (about 1½ pounds) 1 In a large bowl, whisk together vinegar and oil; season with salt and pepper.
Bake until puffed and set in the center, about 1½ hours. ) Let stand 10 minutes before cutting and serving. 1 gram fiber ARTICHOKE AND SALAMI SANDWICHES PROSCIUTTO AND FIG-JAM SANDWICHES PAN BAGNAT EGGPLANT AND MOZZARELLA MELTS PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE OLD-FASHIONED CHEESEBURGERS GRILLED VEGETABLE QUESADILLAS WITH CORN RELISH INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES THINNEST-CRUST PIZZA WITH RICOTTA AND MUSHROOMS ROASTED ROOT-VEGETABLE PIZZA SALAMI-OLIVE PIZZA ARTICHOKE AND SALAMI SANDWICHES This sandwich shows how just one special addition—here, a delicious spread—can make a big difference.
Let cool completely before serving. Compote can be refrigerated up to 5 days in an airtight container. 8 grams fiber Stir in 1 pint fresh strawberries, halved and quartered, at the end of step 2. JAM-FILLED FRENCH TOAST A mixture of jam and cream cheese produces a pleasantly creamy and not-too-sweet filling. Feel free to swap other flavors of jam for the apricot used here, or fresh berries for the tropical fruit salad. SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES 8 slices (1 inch thick) Italian bread 3 tablespoons apricot jam 2 ounces cream cheese, room temperature 2 large eggs ½ cup milk ¼ teaspoon ground cinnamon 2 tablespoons unsalted butter Pure maple syrup, for serving (optional) Cooked bacon, for serving (optional) Tropical Fruit Salad, for serving (optional; recipe below) 1 Using a paring knife, cut a horizontal slit in each bread slice to form a pocket.