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Big Mamma's Italian American Cooking

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Italian pasta dishes are the best when made with just a few fresh ingredients.  I use Garofalo pasta, made since 1789 in Gragnano, a town near Naples, Italy.It has a rough surface which holds sauce well.You can buy it at many grocery stores in the USA.

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Spumoni biscotti are definitely an Italian-American invention. I made them the old-school way using maraschino cherries, but you can use either dried cherries, dried cranberries, or fresh cranberries. They will last for several weeks, stored in an airtight container. They aren't too sweet and are perfect for dipping into coffee. 



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You don't need fancy equipment to make a focaccia for 2. . .just a bowl and an 8-inch cast iron skillet.Ready in 45 minutes.

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Get the best Italian sausages you can find.  If you have any leftovers, put the sausages on a roll with spicy mustard or pair them with tomato sauce and cheese for an Italian Sausage Grinder.



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