Find Recipes from Season 4 below
Pasta with Zucchini and Auricchio Sharp Provolone Fondue
Pasta with Zucchini and Auricchio Sharp Provolone Fondue as featured [...]
BISCOTTI WITH ALMONDS
1 cup flour “00” type ½ cup butter room temperature [...]
CHICKEN BITES IN “FRICASSEA “ SAUCE
1 chicken chopped in medium pieces. Sage Rosemary ½ cup [...]
POTATOES GNOCCHI CON SPINACI E I PECORINI DI FORTETO
2 lb red skin potatoes ½ cup (or more) flour [...]
DUCK RAGOUT D’ANATRA
1 duck , femail, coarsely cut, carcass, thighs, wings, neck. [...]