5 tiepida uvetta Recipes

fresh escarole, tblsp toasted pine nuts, tblsp olive oil, tblsp red wine vinegar, garlic, tblsp golden raisins, salt and pepper to taste

olive oil, garlic, finely minced, freshly chopped italian parsley, short-grain rice, dark seedless raisins, salt, hot broth or 3 cups hot water, black pepper

fresh ricotta cheese, unbleached all-purpose flour, eggs, golden raisins , plumped and drained, chocolate chips, candied orange peel, chopped, baking powder, lemon zest, freshly grated, salt , to taste, vegetable oil (for frying ), sugar , for dusting

mussels , scrubbed and rinsed, baby octopus , boiled 45 minutes with a cork and cooled, prawns), peeled and deveined, squid, peeled and cleaned, whole, crayfish, boiled and shelled , reserving the heads, scallions, thinly sliced, red wine vinegar, extra-virgin olive oil, fresh hot red peperoncini pepper, thinly sliced, salt and freshly ground black pepper, mint, leaves removed, to yield 1/4 cup whole leaves, wild bitter greens, washed and spun dry (can substitute baby mustard greens), lemons, cut into wedges, rock salt