Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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pomegranate and asparagus salad

February 19, 2010

Servings: 12 Salad 2 large pomegranate, pith removed 2 pounds asparagus, balanced and cut in 2 inch pieces. 1/2 cup olive oil 1 teaspoon kosher salt 1 teaspoon black pepper 1 small red onion, small diced 1/4 cup cilantro, chopped Combine all and toss well. Yield: 6 cups Per Serving (excluding unknown items): 113 Calories; 9g Fat (69.2% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat.

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