Vegetable Paella:1 1/2 c rice; 4 c stock;1 c red pepper puree; Roast1 med eggplant/zucchini; 1 ea red/yellow/orange pepper strips; Sm pkg mushrooms;1 jar artichoke hts/water; green beans; Saute 4 cloves, minced garlic;1 onion; evoo; . Drizzle skillet evoo, sauté garlic/onions; add rice /puree,mix, flatten. Pour heated stock over, heat til liq reduces, cover/foil cook 40 min. Garnish.
Italian food expert Marla Gulley Roncaglia of Bella Baita Italian Alps Mountain Retreat delves into the world of salumi. Read about the different varieties of Italian cured meats worth trying! Salumi: Cured Meats of Italy http://mnu.sm/11iugoi