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X Italian Vegetable and Side Dishes
Ascali Piceno's Stuffed Spanish Olives
Originated from: Ascali Piceno, Marche, Italy
Occasion: Christmas
Contributed by: Micheline Di Gerolomo (Ella's recipe)
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Ascoli's Olive Ripiene (Stuffed Olives)
Originated from: Ascoli, Marche, Italy
Occasion: Any time & special times
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)
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Cauliflower "in Stufato" (boiled, served in a sauce made with egg yolks, stock, mushrooms and lemon juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)
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Minestrone
Originated from: Italy
Occasion: Any time
Contributed by: Mary Melfi
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Melanzane Ripiene (Stuffed Eggplants)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi
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Agnello Cacio e Uova (Lamb Stuffed with Cheese and Eggs)
Originated from: Casacalenda, Molise
Occasion: Easter, special times
Contributed by: Mary Melfi (her mother's recipe)
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Baccala e cavolfiori fritti (Salt Cod and Fried Cauliflower)
Originated from: Riccia, Molise
Occasion: La Devozione di San Giuseppe/ St. Joseph's Day
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi
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