LINGUINI AND CLAMS- serves 4 people

LENTIL SOUP – serves 4 people Ingredients 3 tbs butter 3 tbs vegetable oil 2 tbs onion chopped very fine 1/3 cup shredded pancetta (or prosciutto) 2 tbs carrot chopped fine 2 tbs celery chopped fine 1 cup canned imported Italian plum tomatoes, cut up, with their juice 1/2 pound dried lentils 4 cups chicken

STEWED MUSHROOMS My Bolognese mother taught me how to cook. I became so in love with cooking northern Italian cuisine that I paid off my student loans in Boston by cooking for people. I hope you enjoy the legacy of my mother in these original recipes inspired by mom’s love for homemade Italian food. Ingredients

SHRIMP STEW WITH LEEKS AND SHAVED ALMONDS – serves 4 people

POTATOES BAKED WITH TOMATOES – serves 6 people

MUSHROOM RISOTTO – serves 4 people

BROCCOLI WITH OIL AND GARLIC – serves 4 people

WHITE BEAN SOUP – serves 6 people – A thick puree of cooked dried beans is at the heart of this substantial country soup from Tuscany.

CARROTS WITH MARSALA – serves 4 people. The sweet flavor of marsala goes surprisingly well with carrots.

Fish Medley with Pasta and Baby Peas – SERVES 4 PEOPLE