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Tag: Italian

Tiramisu with pain d’épices

22 February, 2007 Veronica 1 Comment

We used pain d’épices, which is a kind of gingerbread, for this. It makes a nice change from a classic tiramisu. Makes four generous helpings, or six daintier ones.

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Panna cotta

22 February, 2007 Veronica 2 Comments

Original recipe by Aldo Zilli. Serve with a coulis of raspberries or mixed red fruit or, if calories and cholesterol are no object, with butterscotch sauce.

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Peperonata

22 February, 2007 Veronica Leave a comment

A versatile dish that’s a good way of using up a glut of tomatoes.

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Tagliatelle with mushrooms

21 February, 2007 Veronica 1 Comment

This is one of my favourite quick pasta dishes. Best with fresh tagliatelle, but dried is fine. Quantities are vague — this will make enough sauce for about 2-3 servings

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