Mario Grazia Italian Chef Recipe Reviews (Pg. 1) - Allrecipes.com (12589581)

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Panna Cotta

Reviewed: Jul. 20, 2011
I prefer to use only whipping cream and don't add the milk: isn't low-fat, but the taste is very good. In place of the vanilla extract I use the seeds: I add them immediately, set with the cream and the sugar. And for topping? Usually I garnish with caramel.
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3 users found this review helpful

Grilled Peaches

Reviewed: Jun. 21, 2011
Excellent recipe; in Italy we have a dessert like this, but instead to be grilled, peaches are baked: filled peaches with almonds.
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6 users found this review helpful

Special Seafood Linguine

Reviewed: May 23, 2011
The recipe is not well explained: too fast and too short. And missing some ingredients: in Italy we add also mussels, squids, clams, cuttlefish and prawn tails.
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3 users found this review helpful

Mom's Chicken Cacciatore

Reviewed: May 18, 2011
Good recipe!
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3 users found this review helpful

Anise Cookies (Springerle)

Reviewed: May 13, 2011
The recipe is good; in Italy we also have aniseed cookies, but they are ring-shaped (they seem small donuts), and are made with the seeds (not whit the anise oil). The italian recipe have only flour, EVOO, sugar, white wine and 1 tbls. of anise seeds.
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7 users found this review helpful

Spaghetti with Garlic and Basil

Reviewed: May 10, 2011
Good recipe, simple and quick. It makes me think to another traditional Italian dish, Spaghetti with fresh herbs and Pecorino, because the ingredients are almost the same: parsley, chives, garlic, EVOO, basil, sage, but with the addition of mint, marjoram and Pecorino cheese.
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Bistecca alla Fiorentina (Tuscan Porterhouse)

Reviewed: Apr. 8, 2011
My advice is to season with salt only AFTER you have cooked the steak; otherwise, the meat could be hardened. Also, you should not add oil or lemon juice.
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5 users found this review helpful

Italian Baked Cannelloni

Reviewed: Mar. 30, 2011
The real Italian recipe features mushrooms, too. I usually use chopped carrot, onion and celery, to give the perfect flavour to the meat. Important: he baking dish must be either greased with butter or lined with parchment paper! One more tip: if you want to use hand-made cannelloni pasta, be sure to cook a few pasta sheets at a time in abundant and salted boiling water, to avoid them to stick together. Buon appetito :)
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165 users found this review helpful

 
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