Dried Chiles

Ingredients Chiles Instructions Heat oven to 225 degrees. Spread chiles on a sheet pan, spacing just to keep them from touching one another. Place in oven and bake until leathery, but not hard or crisp. Depending on humidity and the size of your chiles, this could take from 2 to 4 hours.

Meatballs Mia Madre

Meatballs Mia Madre

Ingredients 10 pounds ground beef 2pounds ground pork ¼ cup finely minced fresh garlic 4 medium finely chopped onions 1 cup grated parmesan cheese 1 cup grated romano cheese 1 ½ cups finely chopped fresh parsley 5 cups bread (torn from day-old Italian bread, soaked in milk and squeezed dry) 8 lightly beaten eggs 4More »

Stuffed Artichokes

Ingredients 4 large artichokes 1/2 cup dry breadcrumbs 1/2 cup grated Parmesan cheese 1 clove garlic, minced 2 tablespoons chopped flat-keaf parsley 1/4 pound prosciutto, finely chopped 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Instructions Prepare artichokes for stuffing. In a bowl, combine breadcrumbs, Parmesan, garlic, parsley and prosciutto. Add 2 tablespoons ofMore »

Bruschetta with Lemon

Ingredients 1 fresh lemon, squeezed 1 pound of crusty Italian bread, sliced into 1/2-inch slices Handful of fresh parsley, finely chopped 1/2 pound of smoked salmon, cut into small pieces 1/4 cup of whipped cream cheese Olive oil for drizzling Instructions Place bread slices on grill or in oven under broiler until golden and crispy.More »

Fusilli al Pollo con Pepperoni (Fusilli with Chicken and Pepper)

Ingredients 1 pound fusilli or rotini pasta, cooked al dente, cooled to room temperature 1 pound boneless, skinless chicken breast, poached or oven-baked, cooled and cut into bite-sized strips 8 ounces prepared (can or jar) roasted red bell pepper cut into strips ½ cup extra-virgin olive oil 2 tablespoon balsamic vinegar 1 teaspoon dried oregano,More »

Pasta e Fagioli

Ingredients 2 cups (5 ounce) tubetti or ditalini pasta 2 tablespoons extra-virgin olive oil 1/2 cup hopped yellow onion 1 clove garlic, crushed 1/2 cup each diced carrots and celery 1-1/2 quarts chicken broth 2 tablespoons chopped parsley 1 19-ounce can cannellini beans, drained, rinsed Salt and freshly ground pepper, to taste Instructions Cook theMore »