Recipe: Braised Fennel with Raisins and Pine Nuts

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It’s a little-known fact that many of the mainstays of Italian cuisine were in fact introduced by the Jewish community that has inhabited Rome for over 2,000 years. Vegetables such as artichokes and eggplant were ignored ingredients until they were noticed in the Cucina Hebraica (Jewish kitchen). More…

Posted on October 25, 2007
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