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Recipes from the August 2010 Issue
farfalle salad with fresh tomatoes
farfalle al pomodoro crudo
sea bass stuffed with zucchini and shrimp
branzino farciti con zucchine e scampi
pineapple popsicles
ghiaccioli di ananas
summer cup
swordfish-filled paccheri with a tomato and herb sauce
paccheri allo spada
whole-grain bread salad
panzanella integrale
beef fillet with a light pesto
filetto di manzo al pesto leggero
poached peaches in syrup with black pepper
zupette di pesche al pepe
melon with blackberry and pistachio sauce
melone a palline con salsa di more e pistacchi
melon carpaccio with celery and yogurt sauce
carpaccio di melone allo yogurt
melon caprese with a light pesto
caprese di melone con pesto leggero
shrimp, prosciutto and scallion skewers
spiedini di gamberi
chicken skewers with chopped cucumber, arugula and olives
spiedini di pollo con battuto al cetriolo
monkfish skewers with smoked paprika and parsley
spiedini di pescatrice
sardine skewers
spiedini di sarde
marinated tuna skewers
spiedini di tonno marinato
lamb, pancetta, and pepper skewers
spiedini d’agnello
shrimp, papaya and mango salad
insalata di scampi, papaia e mango
green salad with green beans, peas and crêpes
insalata di fagiolini, piselli e crespelle
tongue and red onion salad
insalata di lingua e cipolle
roast chicken and yellow pepper salad
insalata di pollo arrosto e peperoni gialli
preserved tomatoes with basil
modori pelati al basilico
preserved red onion and green pepper
cipolla rossa e peperone verde
preserved eggplant with olives, capers and parsley
melanzane saporite
fig mostarda
mostarda di fichi
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