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Beet and Feta Tart
This tart is delicious on its own, but the garnish of crisp raw beet shreds brings added intrigue. To slice paper-thin spirals of beet, we used a Japanese rotary device known as the Benriner spiral vegetable slicer. This gadget is available from Katagiri, tel. (212) 755-3566, and from Williams-Sonoma, tel. (800) 541-2233 (ask for the "spiral shredder").
Prosciutto Rolls with Arugula and Figs
Prosciutto slices are usually paper-thin-but for this dish be sure they are not too thin or they will tear when you spread the cheese on them. Serve these with the Black Pepper Almonds, and pour Champagne.
Avgolemono
By Barbara Kafka
Steamed Mussels with Tomatoes and Garlic Toasts
To debeard the mussels, just pull off the hairlike bits coming out of the shell.
Seafood Chowder
By Carol Rock
Fiesta Zucchini
By Desiree Zamorano
Risotto with Squash and Pancetta
In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.