Recipes

Bruschetta al Pomodoro

Toasted Sardinia Crispbread with Cheese and Olives

Deviled Eggs with Espelette Pepper Dressing and Fleur du Sel

Goat Cheese “Cakes” with Fig Sauce

French Vinaigrette

Oil and Vinegar “Dressing”

Beet Salad with Blue Cheese and Walnut Oil Dressing

Italian Rice Salad with Cranberry Beans

Broccolini with Lemon Olive Oil

Gremolata with Sea Salt

Russet Potatoes with Rosemary Olive Oil

Swiss Chard and Cannellini Beans with Provencal Aromatic Oil

Shrimp with Tomato Cilantro Dip

Filet de Poisson à la Fondue D’ Oranges et Citrons

Pan-Fried Chicken with Tarragon Mustard

Escalopes of Pork Laced with Balsamic Vinegar

Spaghetti Aglio-Olio Peperoncino

Risotto alla Milanese

Countess Bicocchi’s “Torta Numerouno”

Dulce de Leche Caramel Apples