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Showing only recipes by “Cesare Casella.”

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Bread Crumbs

1. Preheat the oven to 375° F. 2. Spread the bread cubes in a single even layer on a baking sheet. Bake until very crispy and dry, ab...

by Cesare Casella


Catherine's Chicken Livers

I have a cousin, Elsa, who likes chicken livers so much, she eats them raw. This is pretty extreme even for a country kid like me, but it...

by Cesare Casella


Oven-Fried Squid

I'm not a big believer in dieting, so I surprised myself when I came up with this dish for some waist-watching clients and liked it even ...

by Cesare Casella


Shrimp with Blood Orange and Fennel Salad

Until recently in Italy, you never could have found an orange and fennel salad outside of Sicily, where sweet and sour is a local passion...

by Cesare Casella


Cod Cakes

Cod found an early proponent in Italy in the sixteenth-century pontiff, Pope Pius V, father of the city of Pienza. Once Pius's favorite r...

by Cesare Casella


Farro Soup

Although a handful of American restaurants have discovered farro, it is not so easy to find this ancient grain outside of Lucca, where I ...

by Cesare Casella


Basic Beans

You can either soak the beans overnight or use the quick-cook method. There are instructions below for both ways. If you want to freeze s...

by Cesare Casella


Pasta Norma

When tomatoes first made their way to Sicily in the 1830s, locals used them to update traditional dishes like caponata (a Sicilian salad ...

by Cesare Casella


Tuscan Fish Stew

In Tuscany, someone in a cacciucco is in a real muddle. Perhaps this soup is a fish muddle, just one with great, deep flavors. Cacciucco ...

by Cesare Casella


Sea Bass with Potatoes and Artichokes

This recipe is about flexibility Italian style. Though fish and potatoes define the dish, it's the "accent" vegetable that reflects the s...

by Cesare Casella


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