Gourmet Foods

• 1 onion, minced
• 1 green pepper, diced
• 3 stalks celery, sliced
• 3 tablespoons fat
• 6 slices bread
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon thyme
• 1 teaspoon paprika
• 1 egg

Cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to the vegetables with the salt, pepper, thyme, paprika, and egg. Mix well and stuff the veal.

• 4 lbs. potatoes
• 5 cups flour
• Salt to taste

Boil and rice potatoes. Gradually add 5 cups of flour. Knead until smooth manageable dough is obtained. If necessary, add a little more flour.

Roll dough into long rope like strips about ¾ inches thick; cut into ¾ inch pieces; dip in flour. Use prong of fork to make dented design on each piece.

Boil in 8 quarts of rapidly boiling salted water for about 10 minutes. Drain. Place on a large platter or individual plates.

Serve with tomato sauce and sprinkle with Parmesan cheese. Serves 6 to 8.

• 8 large slices country style Tuscan or French bread
• 2 whole cloves of garlic
• 1/2 cup extra virgin olive oil
• Kosher salt
• Freshly ground pepper

Toast, broil, or grill bread. Rub toasted bread with the cloves of garlic. Drizzle bread with olive oil and garnish with salt and pepper.