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	Italian breads are perfect complements for most soup recipes. In fact, the Val D'Aosta region is known for its bread-thickened soups. Enjoy more FINE LIVING bread recipes: Olive Bread Turkey Sausage Bread Coconut Sweet Bread Neapolitan Toasts Mozzarella and Tomato Panini
	Fresh basil is a recurring theme in many of NapaStyle's sauce, pesto and salsa recipes.

Michael Chiarello's Bread Recipes

Bruschetta With Homemade Ricotta and Salsa Genovese
Convert country-style bread into a salsa-topped treat

Panzanella Croutons
Transform day-old bread into any soup's best friend

Piadine Dough
Recipe makes 2 lbs. of dough = six 8" or 9" slices

Damn Hot Sauce Polenta Bread
Adding buttermilk to the mix = slightly tangy flavor

Tortillas
Regular dough ingredients with a touch of Mexico

Michael Chiarello's Pastes, Purees, Salsa, Sauce and Stock Recipes

Antipasto Calabrese
Southern Italy antipasto staple with bite (horseradish and cayenne pepper)

Ballpark Mustard
Hit a homerun with this ground black pepper and garlic drenched mustard.

Basil Pesto
Blanched basil creates beautiful color while garlic and Parmesan add flavor

Bolognese Sauce
Unusually quick meat-based (veal and pork) sauce perfect for pasta

Cheater's Chicken Stock
Canned chicken broth doctored with fresh veggies and seasonings

Double-Strength Chicken Stock
Added power comes from 5 lbs. of chicken bones

Gnocchi Della Nonna
Perfect veggie-and-spice sauce for Potato Gnocchi

Veal and Pork Bolognese
Ultra-rich sauce that takes "hours" of gentle simmering

Quick Tomato Sauce
Note: Never refrigerate tomatoes (ruins taste).

Marinara Sauce
Tip: Add a touch of sugar for sweetness.

Roasted Artichoke Purée for Bruschetta
Purée also can be used in risotto and for fish.

Roasted-Garlic Paste
Recipe yields one cup.

Salsa di Parmagiano
A food-processed cheese (Parmesan and Asiago) sauce

Salsa Genovese
Puréed olive, nut and herb sauce — sublime with fish

Salsa Rosa
Yields 7 cups of red bell peppers, Serrano chillies and minced garlic pleasure

Smoked-Salmon Rillettes
NoCal play on a classic smooth paste — made with salt-cured pork

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