Entrees

Veal Marsala

Ingredients 3/4 cup all-purpose flour 8 veal cutlets, each about 3 ounces 2 tablespoons olive oil 4 tablespoons unsalted butter 2 cups thinly sliced white mushrooms 3/4 cup dry Marsala 1/2 cup chicken broth Instructions In a deep plate or bowl, dredge veal cutlets in flour. Shake off excess. Heat the oil & 2 tablespoonsMore »

Creamy Risotto with Prosciutto and Asparagus

Ingredients 1/4 cup fresh chopped garlic 4 tablespoons butter 3 tablespoons olive oil 5 cups chicken stock 2 cups Arborio rice Salt and Pepper 3/4 cup Parmesan cheese + 1/4 cup for garnish 1/2 pound asparagus 1 pound prosciutto 1/2 cup heavy whipping cream Instructions Melt butter in saucepan over medium heat, add garlic andMore »

Pasta Alla Gricia

Ingredients 4 ounces minced guanciale, pancetta, or good bacon 1 tablespoon virgin olive oil 1 pound spaghetti or other long, thin pasta ½ cup grated Pecorino Romano Freshly ground black pepper, to taste Instructions 1. In a large sauté pan over low, render guanciale in oil until crispy and golden. Do not drain fat fromMore »

Rigatoni with Eggplant

Ingredients 2 1/2 cups marinara sauce 2 small eggplants, washed & trimmed 1/2 cup olive oil 1 1/2 pounds rigatoni 1 1/4 cups crumbled feta cheese Instructions Place marinara over low heat and maintain at a simmer. Peel eggplant and cut into cubes. Toss with olive oil. Spread eggplant evenly on a lightly oiled sheetMore »