This dish is perfect for when you want a satisfying dinner but don’t want to dirty a whole lot of pots and pans to get there. It’s easy to prepare and has intense, warming flavors that are well suited to the season.
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The salad needs nothing more than crusty Italian bread to make a complete meal. For a not-too-sweet seasonal dessert, try a Polenta-Olive Oil Cake with Red Grapes.
Love the variety of flavors!!For two of us,I use boneless pork chops, which I flatten.
This recipe is a nice change of pace. I spent about 20 minutes creating this dish and the process was smooth. Add the bread and this is a suprisingly filling meal without leaving you feeling stuffed.
great, fast meal. I steamed beans and added to it to up the veggie content. Don't use too much of an aged balsemic or the vinegrette is too thick. If that is all you have use 1/2 balsemic and 1/2 white wine/cider vinegar.
Great, quick and a delicious dinner. Served with crusty bread.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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