NEW - Itali-Asian Fusion: Sausage, Pepper and Broccoli Rabe Dumplings

This week I'm throwing my hat into the trendy Asian-Fusion kitchen, with a bit of Italian flare. I'm calling it Itali-Asian Fusion. What I'm doing is taking sausage filling that you would use in a ravioli or a stromboli (aka sausage bread), and I'm using it to fill wonton wrappers. I came up with the idea when planning to make sausage and peppers stromboli for a family birthday party. The combination of the sausage, peppers and broccoli rabe mixed with some parmesan cheese was a natural, go-to favorite Italian taste, and the wonton wrappers made for easy single servings along with puréed red peppers for dipping. The wonton wrappers can be prepared in a number of ways when stuffed (fried, steamed in steamer baskets, or baked - I chose to bake mine for quick and easy serving time).

The easiest method that I use to prepare sausage and peppers as a meat filling is to combine the raw ground sausage with chopped peppers in a baking dish and to bake it until the meat is browned and slightly crispy (a mixture of sweet and hot sausage is my preference). This eliminates the extra oils from frying and frees up some time as well. While you let the cooked sausage and peppers cool, you can prepare your broccoli rabe. When the broccoli rabe is done cooking, combine it with the sausage and peppers and either chop it with a knife or with a few quick pulses in a food processor. This helps mix the filling and allows for easy assembly, regardless of what your using the filling for.

As I mentioned above, you can prepare the stuffed wontons a number of ways. Frying is the traditional way, which will give you the crispy texture. Baking will also give you a slightly crisp coating, if sprayed with a cooking spray. And steaming will give you a soft, ravioli-like texture.

SAUSAGE, PEPPERS & BROCCOLI RABE DUMPLINGS
Makes 40-48 Dumplings

1lb ground sausage (hot, sweet or a mixture of both)
Two 7-oz jars roasted red peppers (one for mixture, one for dipping sauce)*
1 bunch broccoli rabe (bitter broccoli)
2 tblspn olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup parmesan cheese
One 12-oz package wonton wrappers (found in the produce section of your grocery store)
*you can use one bell pepper, red pepper or any other pepper of choice in place of the roasted red pepper for the mixure

Mix the ground sausage (remove casing if needed) with one jar of chopped roasted red peppers. Place in a baking dish and bake at 350º for 40-45 minutes, or until sausage is browned, up to slightly crisp. Remove from oven, set aside to let cool.

In a large pot, bring 2 quarts water to a boil. Add the broccoli rabe and let cook for 5 minutes, until crisp-tender. Remove from pot and drain excess water. In a large pan, heat 2 tblspn olive oil, add garlic. Add broccoli rabe to pot, mix with garlic for and saute for 10-15 minutes until desired doneness. Remove from pan, season with salt and pepper, let cool slightly, mix with sausage and peppers.

Using either a knife and fork or a food processor, mix and chop the sausage mixture, broccoli rabe and 1/4 cup parmesan cheese just a bit to make for easy filling.

Taking one wonton wrapper at a time, place a full teaspoon of the sausage mixture in the middle of the wrapper. Using either your finger or a brush, wet all 4 of the edges of the wonton, fold in half diagonally, press and set aside. When all 48 wontons are stuffed, you can either fry, steam or bake the stuffed wontons.

To fry: Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 dumplings, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings.

To steam: Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

To bake: Place dumplings on a sprayed baking sheet without touching each other. Bake at 350º until crisp.

Place the second 7-0z jar of roasted red peppers in a blender, purée, heat and serve as a dipping sauce.

HOW TO MAKE A LOW-FAT, LOW-CALORIE, LOW-CHOLESTEROL VEGETARIAN VERSION
If you're looking to serve these to a crowd of family and friends, and knowing that some may not like sausage, or may be watching their calorie/cholesterol intake, you can substitute the sausage with Gimme Lean (rhymes with Jimmy Dean....get it?!), the vegetarian sausage substitute that is found in the produce section of your grocery store. Now, let me say this up front - I am not a real big fan of this sausage substitute product on it's own. I've tried it a few times. It looks like sausage and smells like sausage...but believe me, it ain't sausage! I'm a firm believer of moderation and calling food what it is. If a cow climbed into a tree, you wouldn't call it a bird, right? However, if you flavor Gimme Lean with extra sausage seasonings (garlic powder, fennel seeds and rosemary to taste), mix it with the peppers and bake it all together, the flavors actually do come together to make for a decent sausage filling...once you also add the broccoli rabe and parmesan cheese. Again, I personally prefer using real sausage for the best taste. But if you are looking for a healthier alternative to keep everyone happy, or if you enjoy using vegetarian substitutes, this little trick will work well for a dish like this...and I can almost guarantee you that nobody will know the difference!

New - Family Recipes: Braciole and Chicken Cacciatore

Whether they're passed along from your parents, grandparents, aunts, uncles or cousins, family recipes are what help keep tradition alive and well. Just a simple smell of a Sunday Gravy or a taste of an antipasto is enough to bring you back to your childhood in an instant. And what better way to help keep these fantastic traditions alive than to share them with our readers! That's why Una Mamma Italiana and myself have agreed to share some of our favorite family recipes in our new feature segment called....drum roll, please.....

Family Recipes!
We will be featuring this special segment now and again, as we look forward to not only sharing the recipes with you, but also reliving some of our favorite memories as we once again get to enjoy the heavenly tastes of our favorite meals! We hope you enjoy as well!


From The Cucina:
Marie's Chicken Cacciatore

This family recipe has an interesting background, as it was actually first passed up in the family, then back down again. My Aunt Marie (Marie, or Re-Re to those who are her age in the family) was the first person to make it, and she served it once to my grandparents. My Grandmother (also Marie, and Aunt Marie to her nieces and nephews), loved it so much, that she asked to have the recipe, which my Aunt passed up to her. Fast forward a few years to when my Grandmother submitted this recipe to our local newspaper as Recipe of the Week, which was featured as a family favorite dish simply called Marie's Chicken Cacciatore (everyone in our family named Marie gets to share in the glory!). And whether or not you have a Mom or a Grandmom named Marie, an Aunt Marie or a Cousin Re-Re, you will be sure to enjoy this fantastic traditional Italian dish!



Marie's Chicken Cacciatore

4-6 chicken thighs (skin removed)
2 cloves garlic, minced
1/2 cup red wine vinegar
1 tspn rosemary
1 8-oz can tomato sauce
1 green bell pepper, cut into small pieces
1 cup water
2 tblspn vegetable oil
pinch sugar
salt & pepper to taste

In a large frying pan, brown chicken and garlic in oil until chicken is golden brown. Add vinegar and 1/2 cup water. Simmer until liquid evaporates, then drain excess fat. Add rosemary, tomato sauce, remaining water, sugar, salt and pepper. Add peppers, stir ogether, cover slightly, let cook for 30 minutes.

Serve over a bed of rice or over mini pasta shells.

*Note - you can either serve the chicken thighs whole or shred the meat and discard the bone.

From the Mamma:
Dad's Braciole

Braciole is one of those classic Italian comfort foods. Slow cooked meat in a hearty gravy with a taste that no beef stew, stroganoff, or wellington could even compare with! It's one of those dishes you make in the downstairs kitchen and you nurture for a good few hours until it reaches perfection. The smell alone makes my dad's braciole recipe one of my greatest family memories. My father got his passion for cooking from the big Italian famiglia, and his technique from the Culinary Institute of America. Needless to say, his recipe is top of the line! See for yourself....





Dad's Braciole

2 - 3 lb. cut of top round or flank steak, pounded relatively thin
2 cups Italian seasoned bread crumbs
2-4 slices good quality ham or prosciutto cotto
2-4 slices domestic provolone
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
salt to taste
pepper to taste
1 lg onion, minced
12 cloves garlic, minced
2 28 oz. cans San Marzano crushed tomatoes
1 1/2 cups red wine
1 28 oz can of water

Mix the seasoned bread crumbs with parsley, grated cheese, 3 cloves of minced garlic. Combine with extra virgin olive oil until moistened (like the consistency of wet beach sand).

Lay out the pounded meat and top with bread crumb mixture, sliced provolone, and sliced ham. Roll against the direction of the grain of the meat (so that when you slice the cooked braciole, it is cut against the grain. Roll up the meat. Secure with butcher's twine. Season the outside of the meat with salt and pepper. Sear on each side in a few tbsp of olive oil. Remove from pan, set aside.

Add a few more tbsp of olive oil to the pan. (enough to coat the veggies). Saute the onions for a couple minutes, add the garlic. saute until all are soft and lightly golden. Add in the red wine, deglaze the pan. Cook off the alcohol (about 5 minutes). Add the tomatoes and water. Return the meat to the pan.

Simmer on medium heat for about 2 1/2 hours, depending on the size of your meat. Stir frequently. When cooked, slice the meat and serve the extra sauce over pasta. MANGIA!

*TIP* - whenever you are slow cooking a gravy like this, or even a soup, throw in the rind from the block of cheese you are using. (In this case, parmiggiano) It gives the sauce an incredible flavor. Always save those rinds in the freezer, you never know when you'll need 'em!

Stuffed Eggplant

The early fall is now among us, and it's time to put that vegetable harvest to use. I put this recipe together from a handful of other stuffed eggplant recipes that are available online, picking and choosing a few ingredients and steps from each. The nice thing about this recipe is that you can adapt your own touch by adjusting ingredients and seasonings to your liking. The basics to the filling are the garlic, onion, breadcrumbs and eggplant pulp. The peppers, shrimp and tomatoes were a personal preference. You can add whatever else you wish to the filling (olives, pine nuts, sausage, ground meat, raisins, etc.).

STUFFED EGGPLANT

1 large eggplant, sliced in half lengthwise
2 tablespoons olive oil, plus more for drizzling
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
1 red pepper, diced
1/2 container cherry tomatoes, chopped
1 cup chopped shrimp, uncooked
salt and fresh ground black pepper
1 teaspoon Italian seasoning
1/4 cup Parmesan Cheese
1/4 cup breadcrumbs
Shredded Mozzarella Cheese (optional)

Preheat oven to 350º
Place the eggplant halves, cut side down, on a foil-lined baking sheet coated with cooking spray. Bake for 30-35 minutes or until tender. Remove from oven; cool on baking sheet for 10 minutes. Remove inside pulp, leaving a 1/3 to 1/2-inch thick shell; reserve eggplant shell. Chop/smush pulp.

Heat olive oil and butter in a large, nonstick skillet over medium heat. Add onions, stir for one minute. Add garlic, peppers and tomatoes, stir until crisp tender. Add shrimp, stir until they turn pink. Add chopped eggplant, salt and pepper, Italian seasonings, and parmesan cheese, stir. Reduce heat, simmer 10 minutes, stirring occasionally. Add breadcrumbs, stir, let simmer for 5 minutes. Remove from heat.

Place eggplant shells, open side facing up on a cookie sheet. Drizzle some olive oil and add some salt and fresh ground pepper to the inside of the shell. Fill each shell with the eggplant stuffing. Bake at 350º for 25 minutes. Remove from oven, sprinkle some shredded mozzarella or parmesan cheese on top of eggplants. Place under broiler for 5 minutes, or until top becomes lightly browned and crisp.

Grilled Italian Pulled Pork Sandwiches

As mentioned in the most recent Men's Health magazine, Philadelphia is a great sandwich town. While cheesesteaks and hoagies are among the most popular sandwiches with many of our tourists, there is no doubt that a tender, juicy roast pork sandwich is a fan favorite with most locals.

Earlier this summer, as we do every year, we hosted a grill-out party with our family to celebrate both of our daughters birthdays. This year I decided to change up the usual menu a bit and serve up grilled pork sandwiches as the main course. While I had the flavor of a traditional porchetta sandwich in mind (savory roasted pork seasoned with garlic, rosemary, fennel and other Italian herbs), I wanted to prepare and serve it pulled pork style (shredded, but without the messy barbecue sauce). With a little internet research and some helpful advice from my friend Jay (who is a guru of slow cooked and smoked meats), I was able to put together a recipe for a delicious grilled Italian pulled pork sandwich.

INGREDIENTS
5-7lb boneless pork shoulder (excess fat trimmed with thin layer left intact, bone removed and set aside)
2 tablespoons fennel seeds
1 tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
6 large garlic cloves, minced
2 tablespoons extra-virgin olive oil plus additional for brushing
1 cup dry white wine
1 beef bouillon cube

The first step of arranging this meal is selecting and preparing the meat. You want to use a 5-7lb pork shoulder (I used 7lbs for 12 guests). You can buy it with either the bone still in or removed. The bone is going to add flavor, but you have to deal with the task of removing the bone yourself. What I decided to do was have my butcher remove the bone, but set the removed bone aside for me instead of discarding it (more on that in a bit). A 5-7lb pork shoulder is a large, solid chunk of meat, so you'll want to season the pork a day ahead of time so the seasoning is absorbed throughout.

Stir fennel seeds in small skillet over medium-high heat until slightly darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and cool. Add kosher salt, peppercorns, and dried crushed red pepper. Grind to medium-fine consistency (not powder). Place pork in 13x9x2-inch glass baking dish. Make 1-2" deep slits around various parts of the pork shoulder. Rub garlic all over pork, then coat with spice mixture. Be sure to get the spices and garlic into the slits as well. Loosely cover pork with waxed paper. Refrigerate overnight.

Note: I don't have a smoker at home, so I cooked the pork on my gas grill using indirect heat. If you are interested in smoking a pork shoulder, there are plenty of great recipes available online. Also, you are looking at a good 7-8 hours of slow cooking on the grill, so be sure that you are working with a full tank of gas.

To prepare your grill for indirect heating, you'll want to use at least a two burner grill so the pork does not sit directly over the flame. My grill is a three burner, so I had the two side burners on low and sat the pork in the middle of the grill, with the middle burner turned to OFF. Before placing the the pork on the grill, you'll want to remove the grate where the pork will rest (I removed the middle grate of my three burner grill) and place an aluminum drip pan filled half way with water just below the area where the pork is going to sit. An aluminum pan purchased at a Dollar Store will work fine for this. The pork shoulder is going to produce a lot of tasty juice that makes for an incredible gravy. By placing the pan below the pork, the drippings will mix with the water to make the gravy. For additional flavor, throw a beef bouillon cube into the water. Remember the bone that the butcher set aside for you? That bone holds more flavor than you could imagine. Throw the bone into the water filled drip tray as well! Place the grate back onto your grill. Turn your two side burners on and get the grill up to about 300º. Set the burners to LOW and keep the grill lid closed to maintain a 280º-300º window.

Remove the pork shoulder from the refrigerator and drizzle some olive oil all around so the pork is lightly coated. Place the pork on the grate that is sitting above the drip tray. Close the lid, leave it alone and let the magic happen. Check on the pork QUICKLY once every hour, turning just a bit so the pork evenly cooks. Then close the lid and keep it closed until the next hourly check. No matter how much the smell tempts you to sneak a peek, keep the lid closed to maintain that heat.

At around the 7-7/12 hour mark, the internal pork temperature should reach 160º. When it's at this temperature, and you are easily (and carefully) able to shred the pork, it's time to remove the pork from the grill. Place the pork on a dish, cover it loosely with aluminum foil, and let it sit for about 20-30 minutes before you shred it. Remove the drip tray from the grill. Be VERY CAREFUL when doing this. The pan and the juices will be very hot. Wear oven mits and use tongs to help lift the tray from the grill. Discard the bone and pour pan juices into a sauce pan. Spoon off fat that rises to top. Pour in the white wine, bring to boil over medium-high heat, about 4 minutes. Whisk to blend. Pour pan sauce into a large bowl. Cover and set aside. Shred roast with a fork. Add the shredded pork to the sauce, and you are ready to go!

The final and most crucial stage of this glorious sandwich is the assembly. Like a street corner doo wop group singing a five-part acapella harmony – which is another Philly pop culture staple, by the way – the classic porchetta sandwich also relies on five major parts to create the perfect taste: quality pork, a good roll, sharp provolone cheese, broccoli rabe and peppers. I'll allow you to have your choice of roasted red, sweet or hot peppers...I like to go with the roasted red myself. Slice open a roll, load it up with some shredded pork, baste it with some of the juice, then pile up the cheese, rabe and pepper...and you, my friends, will be in sandwich heaven.



Mangia and enjoy!

NEW: Shepherd's Pie Italiano

Ciao, fellow foodies. Our goal with "The Mamma meets the Cucina" is to keep the Italian recipes and traditions going in future generations of our now American families. We've got the rich heritage, but unfortunately, not many of us have real live nonne and small Italian village marketplaces at our fingertips. That's why there's "The Mamma meets the Cucina!"

So, we decided to kick off with a recipe that puts an Italian twist on an American classic - Shepherd's Pie Italiano! Shepherds pie is one of those comfort foods...well, to me, Italian food is ALWAYS comfort food! It makes you feel warm and fuzzy (wait - maybe thats the vino...?) In any case, a hearty meal like this really makes me think of my grandparents and great grandparents. Before they came to America, they ate regionally. By this I mean that they ate whatever foods naturally grew in the climate and soil of their small towns. (Here, I must give a shout out to Guardia Lombardi - my grandparent's small, small, small town near the tip of the boot) They lived off their land and used those regional ingredients to come up with such amazing dishes. To them it was peasant food - to us, it's a delicacy hard to find in the states.

I always say - until I retire and move my family into our Italian villa on the Amalfi coast, the burden rests on me and my generation (as usual) to let these traditional style recipes live on in the future. It gives us a link to our past; it acts as a tribute to our ancestors; it keeps us hungry for more... (there's gonna be a lot of that around here!)

So with an Italian touch, we turned a bunch of meat in a pie shell into a rich, hearty Italian sausage scallopini casserole type thing with a polenta topping! A regular old peasant dish, right?! Tell me your mouth is not watering already? Watch as Chef Condo reveals his Cucina secrets play-by-play for all of you paisans out there....

SHEPHERD'S PIE ITALIANO

For this recipe, I'm taking the traditional Shepherd's Pie (beef and vegetables in a brown gravy topped with a mashed potato crust) and am adding an Italian spin to it. I'm talking sausage scallopini topped with polenta.

This dish is done in three stages:
Stage One - the scallopini
Stage Two - the polenta
Stage Three - combining and baking the two to make the pie

The scallopini (stage one) can be done ahead of time and refrigerated (up to a day). There is a lot of natural flavor coming from the garlic, onions, peppers, mushrooms and sausage, so you don't have to season much at all. I added a bit of black pepper and some Italian seasonings, and did not use salt at all. You can season to your liking.

The polenta (stage two) requires some time and effort. There's only four major ingredients (water, cornmeal, salt, parmesan cheese - I also added a bouillon cube for extra flavoring), but you have to be committed for 20 solid minutes of continuous stirring. Otherwise you risk burning the polenta or having it turn out lumpy. You want a nice, smooth texture What I suggest is to get yourself into a zone. Create a relaxed and happy atmosphere to help those minutes just breeze by. Throw on your favorite CD (my go-to is either the Best of Dean Martin or Dave Brubeck's Time Out), pour a glass of wine and have at it. You'll reap the rewards, I promise you!

Stage three is the easy part. Pour the scallopini mixture into a medium baking dish, spread the just-done polenta on top, and let it bake for 20-25 minutes. You can hit it under the broiler for a minute or so to crisp up the polenta, if you like. Let sit and cool for a few minutes before serving.

1 lb. ground sweet Italian sausage, removed from casing
2 tblspn olive oil (plus more if needed)
2 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 green bell pepper, finely chopped
1 portabella mushroom cap, chopped
1 15 oz can tomato sauce
fresh ground black pepper
Italian seasoning
1 cup corn meal
3 cups water
1 tspn salt
1 chicken bouillon cube
1/4 cup parmesan cheese

Heat olive oil in a large sauce pan on medium-high heat, add garlic, heat for one minute. Add ground sausage, breaking up in pan, stir occasionally. When sausage is evenly browned, add onion and peppers, stir. Add mushrooms, stir. When peppers and onions become crisp-tender, add tomato sauce. Season with some fresh ground pepper and Italian seasoning (adjust seasoning to your liking). Stir, cover and simmer on medium-low for about 20-25 minutes, until sauce thickens, stirring occasionally. Remove from heat and set aside (you can prepare the scallopini portion earlier in the day and refrigerate to save time).

In a large sauce pan, place three cups water and bouillon cube, add salt, bring to a boil. Lower water to medium-low. Slowly add cornmeal a little at a time to water, stirring as you add. Do not add cornmeal all at once, or else it will clump. Stir cornmeal into water continuously for 20 minutes. You have to keep up with the stirring to avoid the polenta mixture from burning. About mid-way through, add parmesan cheese, continuing to stir. After 20 minutes, remove from heat.

Pour scallopini mix into a mid-size baking dish. Scoop polenta mixture on top and smooth out (like a cake frosting) to completely cover scallopini. Bake in oven uncovered at 350º for 20-25 minutes. Remove from oven, let sit for a few minutes. Serve and enjoy!

Broiled/Grilled Veggies with Roasted Red Pepper Sauce

I had the urge a few nights ago to make something fun and quick for dinner, using a mix of fresh vegetables. I came up with broiled veggies with a roasted red pepper sauce. My first thought was to grill the veggies – which would have worked great – but I was also juggling 'daddy duties' this night, so 20 minutes under the broiler spared me plenty of free time to keep the kids occupied. I went with my grilling/broiling standards: eggplant, zucchini, squash, asparagus and grape tomatoes (would have thrown in some fennel too, if I had some on hand). I did some research on red pepper sauce and found a couple of options: mixed with balsamic, olive oil, garlic and seasonings for a thinner sauce; or mixing with light sour cream and lemon zest for a creamier sauce. I decided on creamier, but instead of sour cream, I went healthy by using fresh guacamole. Unbelievably good! When I say 'fresh guacamole,' I mean no jarred guacamole dip (the kind that you find sitting next to the salsa and nacho cheese dip in front of the potato chip rack). Read the ingredients on on the jarred stuff and you'll know why. If you have the time and the recipe to make a fresh guacamole dip, have at it (and please share the recipe with me!). If not, you can find good, all natural guacamole dips in the produce section of your grocery store. I recommend Wholly Guacamole.


This dish is beneficial in so many ways: it's healthy, nutritious and tasty; it's a quick fix for a weeknight (the most time you'll spend is with chopping up the veggies); and it's very versatile. It would serve well on it's own, on top of pasta, rice or chicken, or would work as a side dish at your next grill-out. For an extra kick, try toasting up some garlic bread and use the veggies and sauce as a bruschetta-like topper!

BROILED/ROASTED VEGGIES WITH ROASTED RED PEPPER SAUCE

1 medium eggplant, skin removed, cut up into cubes
1 zucchini, cut up into cubes
1 yellow squash, cut up into cubes
1 bunch asparagus, cut up
1/2 container grape tomatoes (whole or cut in half)
1 clove garlic, minced
olive oil
salt and fresh ground pepper
1 12-oz jar roasted red peppers, drained
1/3 cup fresh guacamole (not jarred guacamole dip)

Place vegetables and garlic into a large mixing bowl. Add a few nice glugs of olive oil, enough to coat all veggies but not so much that they're swimming in oil. Add some salt and fresh ground pepper. Mix well.

If broiling - pour veggie mix into a baking dish, sit directly under broiler at 450º for 15-20 minutes, stirring once, until slightly charred and tomatoes start to burst.

If grilling - place veggie mix on a sprayed vegetable grill tray. Grill veggies on direct heat until slightly charred and tomatoes start to burst.

*Note - broiling will allow veggies to retain most of it's juices and the added olive oil, while grilling will allow the veggies to become more charred.

For the sauce - drain peppers of all jarred water. Place peppers in a blender and puree. Add 1/3 cup guacamole and blend until sauce is creamy. Spoon/drizzle a bit of sauce over each serving of vegetables and add additional sauce on the side of the dish for dipping.


Mangiare bene!