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Lisa’s Ricotta Pudding

This rich, creamy pudding is very simple and quick to make. It tastes superb topped with fresh red fruit such as strawberries, cherries, or raspberries that have been sprinkled with a liqueur or a high-quality balsamic vinegar. In fact, this would be a good time to use an aged balsamic vinegar, its delicate perfume and savory-sweet flavor pairs deliciously with the fresh fruit. Please note, this pudding does contain raw egg. Watch Lisa make this recipe on the Lisa’s
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Lisa’s Italian Pot Roast with Barolo

When it’s snowing out, and chilly, we all need our comfort food! For Lisa’s family, potroast is one of those go-to comfort staples of Sunday Dinner. And, for Lisa, ever since her children were little, it’s an easy recipe: place everything in a crockpot, forget about it, and 6-8 hours later, it’s perfection! To make this recipe a little more grown-up, Lisa adds Barolo, one of her favorite wines from the Piemonte region. She first discovered it in the
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Grandma Caponigri’s Three Meat Neapolitan Sauce

Lisa’s paternal grandmother, Lucia Caponigri, was born in the isolated, mountainous region of Basilicata in southern Italy. There she perfected her recipe for ragu before leaving her village with Lisa’s grandfather for a life in America. Lucia and Nicola Caponigri settled in Chicago, where they raised thirteen children, giving Lucia lots of opportunity to make her famous ragu! The recipe makes plenty: it will sauce 6 to 8 pounds of pasta, but it freezes beautifully. You can
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Lisa’s Classic Sicilian Lentil Soup

Lentil soup is full of nutrients and delicious! This is Catherine Lione (Lisa’s grandmother’s!) recipe and it originates from Sicily, where Lisa’s Nana (as she was lovingly called!) was from. Lentil soup is a hearty soup that is excellent in the winter months and, if you’d like, you can also put the lentils under a protein to make a rich contorno. In Lisa’s house, this Classic Sicilian Lentil Soup is usually eaten on New Year’s Eve. Buon
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Lisa’s Potato Croquettes

Potato croquettes are a unique dish found commonly in Italy, France, and Spain as a way to use leftover potatoes. It is not only a smart recipe but delicious! Lisa lived with her family in Spain as a child while her father had an academic position in Madrid and these croquettes were a staple for her snacks and dinners.  Make them for New Year’s or as your contorno for any Sunday Dinner! Buon Appetito e Tutti a Tavola! You can watch Lisa make this recipe on her YouTube
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Lisa’s Famous Sherry Mushroom Soup

Lisa is known for her mushroom soup, which she first made in college. This recipe was inspired by both Tuscany and adds a Piemontese touch- sherry, which gives this wonderful, creamy mushroom soup a velvety texture and a rich, warm taste! It’s perfect for this week between Christmas and New Year’s and a winter’s evening. Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.
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Lisa’s Italian Parfaits with Espresso

As my children always tease me, “Mom please, not another parfait!” I confess, I’m a bit obsessed with this dessert! It’s just so versatile and easy, and you can vary it as you like- switch out the amaretto cookies for cantuccini, substitute espresso with creme de menthe, and more! Plus, I love the crunch and the satisfaction of the biscotti (without the guilt of eating a heavier cookie!). I hope you love this dessert as much as I do…As always,
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Lisa’s Pastina in Brodo

There are a few well known tropes that go along with not feeling well if you are Italian. The first is the celebrated (or dreaded, depending on how you feel about this tradition!) camomilla– chamomile tea. The second is Pastina in Brodo– basically small pasta in broth. A variation of this pastina is tortellini in brodo which my daughter loved when she was little. Trattoria da Benvenuto close to our house in the historic center of Florence used to make it, and she
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Lisa’s Roasted Cherry Tomatoes

This dish is all about fresh flavors- the variety of tomatoes, garlic, thyme, Parmigiano Reggiano, and extra virgin olive oil. Roasting accentuates the sweetness of the tomatoes and transforms the garlic cloves into savory softness. It makes a wonderful bed of vegetables under salmon or chicken, and is excellent as part of an aperitivo with crostini! Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here!
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