Recipes- Page 19

Try these savory veggies at your next party. They even travel well and taste wonderful at room temperature, or you can reheat them, tightly

The combination of sweet and sour flavors is particularly popular in Venetian cooking, especially with meat and liver. This delicious pork dish gains even

1½ pounds fresh spinach, washed well 3 tablespoons virgin olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 small fresh

2 tablespoons olive oil 4 thin-sliced veal cutlets (about 3 ounces each) 2 tablespoons all-purpose flour Pinch of salt Freshly ground pepper, to taste

2 Bosc pears, peeled, halved, and cored 2 tablespoons crumbled Gorgonzola cheese 1/4 cup ricotta cheese 2 tablespoons milk 1 teaspoon white-wine vinegar 1

Reprinted from the 1916 Harvard Woman’s Club Cookbook Two large potatoes passed throo kitchen sieve Unwonted softness to the salad give; Of mordant mustard

1 teaspoon dried sage leaves 1 tablespoon dried rosemary 2 garlic cloves, minced 3 tablespoons olive oil 1 teaspoon salt ¼ teaspoon fresh pepper

2 cups cauliflower florets 1 teaspoon olive oil 2 slices white bread, made into fine crumbs ½ teaspoon dried thyme leaves 1 green bell

4 trout, about 10 ounces each, gutted 5 tablespoons olive oil 4 bay leaves 4 slices pancetta 4 tablespoons chopped shallots 4 tablespoons chopped

Here in Italy Cornish hens are now mostly farm-raised, but are still considered game birds. In the old days they were wild and shot