More Classic Italian Cooking Mass Market Paperback – Jul 12 1984
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Some of my favorites are the Pan-Roasted Porgies with Marjoram and Lemon; Swordfish with Salmoriglio Sauce; Thin Spaghetti with Scallops; Veal Scaloppine Sauced with Anchovies and Capers. If you are looking for a good introduction to Italian cooking beyond red gravy pasta and meatballs, this book would be an excellent choice.