| Mangia Bene Pasta |
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| Chi mangia bene, vive bene Who eats well, lives well |
| Copyright 2001 - 2010 Sandra Laux |
Welcome to Mangia Bene Pasta
If you're searching for traditional Italian recipes, you've come to the right place.
Surprise your family and friends with dishes that you remember from your childhood ...
recipes that your mother or nonna used to make. We also have a wide selection of gourmet
and contemporary Italian recipes. Throughout our website you will find many of our family
favorites and we hope that they will become some of your favorites too. Check back often as
we are always adding new recipes.
If you're searching for traditional Italian recipes, you've come to the right place.
Surprise your family and friends with dishes that you remember from your childhood ...
recipes that your mother or nonna used to make. We also have a wide selection of gourmet
and contemporary Italian recipes. Throughout our website you will find many of our family
favorites and we hope that they will become some of your favorites too. Check back often as
we are always adding new recipes.
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| Learn more about Parmesan Cheese Learn more about Balsamic Vinegar Learn more about Olive Oil Learn more about Tomatoes Learn more about Polenta |
is an Italian chocolate-hazelnut
spread similar to Nutella but with the creamy
consistency of a sauce. The flavor of toasted
hazelnuts is somewhat more pronounced
than that of Nutella, and it has a slightly higher
proportion of nuts. Use as a topping for
breads, ice cream, cakes, a filling for crepes,
or however you desire.
spread similar to Nutella but with the creamy
consistency of a sauce. The flavor of toasted
hazelnuts is somewhat more pronounced
than that of Nutella, and it has a slightly higher
proportion of nuts. Use as a topping for
breads, ice cream, cakes, a filling for crepes,
or however you desire.
| Nicoise Salad |
Nicoise Salad is a classic French recipe but variations of it are found
throughout the Mediterranean region. It is named for the tiny black
olives, nicoise olives, that are one of its ingredients. If you can't find
nicoise olives substitute a good black olive.
throughout the Mediterranean region. It is named for the tiny black
olives, nicoise olives, that are one of its ingredients. If you can't find
nicoise olives substitute a good black olive.
Dressing:
1 shallot, peeled and minced
1/4 cup red wine vinegar
Juice of 1 lemon
Salt and pepper
3 anchovies, rinsed and chopped
1/4 cup olive oil
Salad:
8 cups chopped Romaine leaves
1-1/2 pounds small potatoes, cooked and cut into chucks
8 ounces green beans, cooked and cut into pieces
4 tomatoes, seeded and cut into 1-inch pieces
2 (6 ounces) cans tuna packed in olive oil
3 eggs, hard boiled
20 nicoise olives or black olives
1 shallot, peeled and minced
1/4 cup red wine vinegar
Juice of 1 lemon
Salt and pepper
3 anchovies, rinsed and chopped
1/4 cup olive oil
Salad:
8 cups chopped Romaine leaves
1-1/2 pounds small potatoes, cooked and cut into chucks
8 ounces green beans, cooked and cut into pieces
4 tomatoes, seeded and cut into 1-inch pieces
2 (6 ounces) cans tuna packed in olive oil
3 eggs, hard boiled
20 nicoise olives or black olives
To make the dressing:
Place shallots in a small bowl
with vinegar, lemon juice and
salt. Let sit for 1 hour to soften
the flavor of the shallots.
Whisk in pepper, anchovies,
and olive oil
To make the salad:
Place Romaine, potatoes,
beans, and tomatoes in a
bowl. Pour the dressing over
and gently toss. Put the
greens on a serving platter.
Top with the tuna, eggs, and
olives.
Serves 6
Place shallots in a small bowl
with vinegar, lemon juice and
salt. Let sit for 1 hour to soften
the flavor of the shallots.
Whisk in pepper, anchovies,
and olive oil
To make the salad:
Place Romaine, potatoes,
beans, and tomatoes in a
bowl. Pour the dressing over
and gently toss. Put the
greens on a serving platter.
Top with the tuna, eggs, and
olives.
Serves 6