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| Recipes |
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| Ciliegine with Baby Carrots, Baby Squash and Marinated Artichoke |
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Mozzarella Fresca Ciliegine, 1/3 ounce - 2 pounds Baby carrots - 1 pound Baby summer squash, blanched 3 minutes - 2 pounds Marinated artichoke hearts - 2 pounds Liquid from artichoke hearts - 8 ounces Salt and pepper - to taste Blanch squash in boiling, salted water for 3-5 minutes and drain. Toss together all ingredients and serve. Buon Appetito! |
