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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Premium cold-pressed EVOO — finishing, dipping, raw applications
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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pour 1/4 cup of the dressing over scallops in large resealable plastic bag. seal bag; turn over to evenly coat scallops with the dressing. refrigerate 30 min. to marinate. cook beans in remaining 1/4 cup of dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. add lemon juice and dill; toss to coat. cook 1 min., stirring frequently. sprinkle with almonds. remove from heat; cover to keep warm. remove scallops from marinade; discard marinade. preheat large nonstick skillet on medium heat. add scallops; cook 4 min. on each side or until opaque and lightly browned. serve with the green beans and a side of brown rice (3/4 cup per serving). complement each meal with 1 cup of yogurt topped with 3/4 cup of strawberries. serve each person 8 fl oz (1 cup) of water.