Fresh Ricotta

fresh ricotta

2 quarts whole milk 1 cup heavy cream 2 tablespoons fresh lemon juice (or distilled white vinegar) Put the milk and the cream in a large stainless steel saucepan. Bring to a full boil. Remove from heat and add the lemon juice. Stir gently until the mixture has separated into thick curds. Set a largeMore »

Coal Fired Limoncello Chicken Wings

Limoncello Chicken Wings, Dym

Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO 5 pounds chicken wings For the marinade: 3 whole lemons ½ cup limoncello ¼ ounce fresh thyme 3 ounces fresh rosemary ¾ ounces fresh oregano 2 tablespoons kosher salt Pinch of crushed red pepper 1½ cups extra-virgin olive oil Blend the quartered lemons, limoncello andMore »

Spaghetti Squash Stuffed Peppers

Spaghetti Squash, Stuffed Peppers, appetizer

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »

Ricotta Stuffed Mushrooms

ricotta stuffed Mushrooms

Recipe courtesy of Robert Lumsden, founder, Flatbread Neapolitan Pizzeria Yield: 7-8 32-36 cremini mushrooms, stalks removed Filling 3 cups ricotta 1½ cups goat cheese, crumbled 2 lemons, zest of 1½ tablespoons red chili flakes sea salt, pinch 8 clicks ground pepper 3 tablespoons fresh oregano 3 tablespoons fresh garlic, minced ½ cup parmano cheese CoatingMore »

Ranalli’s Bruschetta

ranalli's Bruschetta, appetizer

Yield: 5 pieces 5 crostini pieces 1 cup fresh diced tomatoes 1 ounce basil pesto 1 ounce balsamic vinegar 1 ounce shredded Parmesan cheese Salt and pepper to taste Toast crostini. Top with tomato, pesto, balsamic and Parmesan in that order. Season with salt and pepper.

Buffalo Chicken Dip

Ingredients 16 ounces of cream cheese, softened 12 ounces of chicken, cooked & cubed 3/4 cup ranch dressing 3/4 cup hot sauce 1/2 cup shredded cheddar cheese 1/4 cup bleu cheese crumbles Tortilla chips Instructions Beat cream cheese, ranch dressing and hot sauce. Fold in chicken. Spread mixture into pie plate prayed with non-stick spray.More »

Polpette Alla Napoletana

Polpette Napoletana, Goldsmith

Polpette Alla Napoletana By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finelyMore »

Italian Sushi

Italian Sushi

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA 2 cups of cooked sushi rice 2 pasta sheets 1 cup fresh spinach 3 ounces roasted red pepper strips 4 ounces prosciutto 2 ounces pesto 3 ounces olive tepanade 1 ounce balsamic reduction How-to:

Parmesan Zucchini Sticks

Parmesan Zucchini sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1 teaspoon salt 3 medium zucchini (about 1-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 3 large eggs, lightly beaten Finely chopped parsley Instructions In a large plastic bag, combine well the breadcrumbs, Parmesan cheese,More »

Arancini — Jasper’s Ristorante

arancini Jasper's Ristorante

Recipe courtesy of Jasper J Mirabile Jr., chef/co-owner of Jasper’s Ristorante in Kansas City, Missouri Yield: 12 large, 24 small 21/2 cups Arborio rice 4 eggs 1/2 cup grated Romano cheese Salt and black pepper, to taste 1 medium onion chopped fine 1/2 pounds of ground beef or Italian sausage 1 cup + 2 tablespoonsMore »