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X Italian Vegetable and Side Dishes
Dandelion Salad/Insalata di Dente di Leone (tossed with garlic and wine vinegar)
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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Dandelion Soup/Zuppa di Dente di Leone
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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Dandelion Spaghetti/Spaghetti con Dente di Leone (tossed with olive oil and Parmesan cheese)
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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Mushroom Stew/ Stufato di Funghi (using potatoes, onions, celery, tomatoes, green pepper, carrots and parsley)
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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Mushrooms Isadoro (using onion, wine, flour and cayenne pepper)
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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Mushrooms and Garlic (with tomatoes, olive oil and marjoram)
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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Mushrooms with Chicken Left-Overs (with breadcrumbs, parsley and grated cheese)
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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Frittelle Di Borrante/Borage fritters (using batter and borage leaves)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Recipes of All Nations" by Countess Morphy (WM. H. Wise & Co.,1936)
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French Beans 'al Burro' (with butter)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)
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French Beans 'alla Crema' No. 1 (with cream, cheese, egg, and lemon juice)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)
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