Heres the delicious way to become a Napoletana: go to the marketplace or the garden and choose what is most sparklingly fresh. Put up a big pot of water for the pasta, and get ready. You might not even need CHEESE!!!
[Link]pasta and vegetables: ahhh my inner Napoletana!!!
Meet Marlena
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.
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