Course: Second Courses

Perfect hard-boiled eggs that peel easily | foolproof method

Appetizers, Basic preparations, Second Courses
Octopus Salad with Vegetables | Fresh, Light, and Versatile Recipe

Appetizers, Salads, Second Courses
Sicilian-style Stuffed Cuttlefish, Baked or in Tomato Sauce

Second Courses
Mushroom Scallops Without Butter and with Whole Wheat Semolina

Second Courses
Veal Rolls with Ragusano Provolone and Lassini

Second Courses
Stewed Cod Fillets with Light Vegetables

Second Courses
Light Wild Asparagus Frittata | oil-free on the stovetop or in the oven

Savory Pies, Second Courses
Smoked Salmon on a Bed of Arugula and More | 3 Quick Recipes

Appetizers, Salads, Second Courses
Bresaola, Arugula, and Grana Cheese

Appetizers, Salads, Second Courses