Add the beets and toss to combine in the marinade. Cover and marinate at least an hour before serving. Just before serving, toss the mixture with the arugola and basil. Add salt to taste and serve.
View RecipePlace the fruithalves, cut side down, directly on the grill and brush with the lime mixture. Allow the fruit to cook until a few char marks appear. Transfer the fruit to a cutting board and cut into slices. Combine the slices in a bowl and toss with 1/4 cup of the syrup.
View RecipeWhen the pan is hot, add the roast and let it brown in its own fat. Lower the heat to simmer, pour in 1 cup of the wine, cover and cook until most of the wine has evaporated. Turn the meat once or twice halfway through the cooking process.
View RecipeAdd the butter to the pan and stir in the onion; cook until the onion wilts down, about 3 minutes. Add the capers and cook 1 minute. Stir in the wine, raise the heat to high and cook 3 minutes, stirring frequently. Stir in lemon juice and zest and cook over medium heat until the sauce thickens slightly.
View RecipeIn a large bowl, beat the ricotta cheese, eggs, orange juice and zest, and sugar until smooth. Stir in the vanilla extract and cinnamon. Fold in the cooled wheat berries or rice. Set the mixture aside.
View RecipeBake for 45 minutes to an hour or until thepears are tender and the wine is syrupy. Allow the pears to cool; then cut in half lengthwise and serve with a dollop of whipped cream and some of the wine syrup.
View RecipeCut a pocket in each chop; divide and stuff the Fontina in each pocket; close with a toothpick.
View RecipeMix the oregano with the Panko crumbs in a shallow bowl. Coat the cutlets in the egg and dredge in the Panko crumbs. Set aside.
View RecipePlace the potatoes in a saucepan, cover them with water, and bring to a boil. Cook the potatoes until fork-tender; drain them and reserve 2 cups of the cooking water and allow to cool to lukewarm.
In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat, add the pancetta or salt pork, and sauté for about 2 minutes. Add the onions, cover the pot, and cook slowly for about 15 minutes, stirring often, until limp. Add the broth and grated cheese, stir well, re-cover the pot, and simmer the soup for about 30 minutes.
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