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X Italian Vegetable and Side Dishes
Peas with Ham/ Piselli al Prosciutto (using olive oil and stock)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Insalata di Patate e Pomodori (Potato and Tomato Salad with Dried Oregano, Version I)
Originated from: Casacalenda, Molise
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)
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Insalata di Patate e Pomodori (Potato and Tomato Salad with Fresh Basil, Version II)
Originated from: Casacalenda, Molise
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)
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Cucumbers and Tomatoes
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi
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Tomatoes "alla Piemontese" (with rice and egg yolks)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Tomatoes "alla Spagnuola" (with butter and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Tomatoes with Eggs (with eggs and Bechamel sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Tomato Pudding
Originated from: Italy
Occasion:
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)
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Stuffed Tomato Salad (with anchovy fillets, capers, garlic, hard-cooked eggs and lemon juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Tomatoes stuffed with Short Elbow Spaghetti (with onion, celery and left-over meat)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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