Pasta and Portobello

Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 cups sliced portobello mushrooms (2-3 caps, relative to size of caps) 1/3 cup chicken broth 4 fresh plum or Roma tomatoes, seeded and chopped 3/4 pounds short pasta (penne, rigatoni, farfalle) Chiffonade of fresh basil 1 cup grated ricotta salata Instructions Heat olive oilMore »

Classic Spaghetti Bolognese

Ingredients 1 pound lean ground beef 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 celery stalks, finely diced ¾ cup carrots, finely diced 1 tablespoon tomato purée 16 ounces chopped tomatoes ¾ cup red wine ¾ cup beef bouillon 2 bay leaves 1 lb dried spaghetti 2 tablespoons grated ParmesanMore »

Linguine with Anchovies

Linguine with Anchovies

Ingredients 1/4 cup (2 ounces) anchovy fillets ½ cup extra-virgin olive oil 1 large clove garlic, pressed 3 cups plum tomatoes, crushed 2 tablespoons finely chopped flat-leaf parsley Salt and pepper to taste 1 pound linguine, spaghetti or other long pasta Instructions Put the anchovies in a small bowl and rinse them thoroughly to getMore »

Penne all’Arrabbiata

Ingredients 1/4 cup extra-virgin olive oil 2 cloves garlic, crushed 3 cups canned plum tomatoes with juices 3/4 cup torn fresh basil leaves 1 pound penne or rotini pasta 2 teaspoons (or to taste) crushed red pepper flakes Instructions 1. In a sauté pan large enough to hold all of the pasta after it hasMore »

Tagliatelle with Gorgonzola Cream Sauce

Ingredients 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, smashed, chopped 1 cup chicken stock 4 ounces broccoli, steamed 1 pound tagliatelle pasta 1 cup heavy cream 1 cup Gorgonzola cheese, crumbled 1 tablespoon lemon juice 1/4 teaspoon freshly cracked black pepper 2 tablespoons fresh Italian parsley, chopped coarsely for garnish InstructionsMore »

Fettuccine Alfredo

Ingredients 3/4 pound fettuccine 6 tablespoons unsalted butter 1 cup heavy whipping cream 3/4 cup freshly grated Parmesan cheese Salt & pepper Instructions Bring 5 quarts of water to a boil. Add 1 tablespoon of salt to the water. Cook the pasta until it is al dente. Drain and reserve. While the pasta is cooingMore »

Melazane alla Parmigiana

Ingredients 2 eggplants; medium size; peeled; cut into 14-inch circles 1/4 cup Kosher salt 1/2 teaspoon black pepper, finely ground 1 cup extra virgin olive oil 1/2 cup all purpose flour 2 cups cold tomato sauce Fresh basil – leaves no stems 1/8 cup Parmigiano-Reggiano grated 4 ounces Flore di Latte, sliced Instructions Place eggplantMore »

Vitello Parmigiana

Ingredients 6 boneless veal cutlets, each about 6 ounces 3 large eggs 1/4 cup milk 4 cups breadcrumbs 1/4 cup grated Romano cheese 1/3 cup chopped fresh parsley 1 cup (or more) all-purpose flour 1-1/2 cups olive oil 2 ups marinara or pizza sauce 1/2 cup grated Parmesan cheese 12 ounces shredded mozzarella Instructions OneMore »

Chicken and Spinach Ravioli using Wonton Skins

Ingredients 12 ounces fresh spinach 1 pound chicken breast, cooked and finely chopped 1/2 cup finely chopped roasted red peppers 1/4 cup freshly grated Parmesan cheese Salt and freshly ground pepper, to taste About 1/2 package 3-inch wonton skins Instructions Cook the spinach in a small amount of water. Drain and pat dry. In aMore »

Fusilli with Mascarpone and Prosciutto

Ingredients 3/4 pound fusilli or other spiral-shaped pasta 3 tablespoons butter, melted 1/2 cup grated Parmesan cheese 1/2 mascarpone cheese 1/4 pound prosciutto, sliced thin & hopped coarse Freshly ground pepper, to taste Instructions Cook the pasta until it is al dente. Drain thoroughly. Put the cooked pasta into a saute pan set over medium-highMore »