Entrees

Greek-style Meatballs

Greek-style Meatballs

Ingredients 4 large eggs ½ cup fresh bread crumbs 6 tablespoon grated Romano cheese 3 tablespoons olive oil ¼ cup chopped fresh parsley 2 cloves garlic, minced 2 teaspoons salt 1 teaspoon Greek oregano 1 teaspoon ground black pepper 1 teaspoon cinnamon 1/8 teaspoon allspice 2 pounds lean ground beef, or combination of ground beefMore »

Linguine with Clam Sauce

Linguine with Clam Sauce

Ingredients 1 cup water 1/2 cup dry white wine 32 manila or littleneck clams, scrubbed 1 cup bottled clam juice 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1/4 cup chopped flat-leaf parsley 1/2 teaspoon crushed red pepper lakes 2 teaspoons dried thyme, crumbled Salt and fresh ground pepper to taste 1 pound linguineMore »

Pasta Jambalaya with Sausage and Chicken

pasta jambalaya

Serves 4 to 6 (scale up in direct proportion) 1 pound penne rigate, ziti or rotini, cooked in boiling salted water until al dente. Reserve ½ cup of the pasta water (the starchy water enhances the pasta “sauce”). Drain the pasta and set it aside. Keep it warm. 3 tablespoons olive oil ¾ pound shrimpMore »

Mama’s Magnificent Meatballs

Mama's Magnificent Meatballs

Ingredients 8 pounds lean ground beef 2 pounds ground pork 1/4 cup finely chopped garlic 1 cup grated Romano cheese 1 cup grated Parmesan cheese 1 cup finely chopped parsley (use flat-leaf if you can) 5 cups bread, torn from day old Italian bread, soaked in milk and squeezed dry 8 egg, lightly beaten 3More »

Pasta Puttanesca

Pasta Puttanesca

Ingredients 2 tablespoons olive oil 2 cloves garlic thinly sliced 5 anchovy fillets, lightly chopped 12 Gaeta or kalamata olives, stoned and coarsely chopped 2 tablespoons capers, rinsed 2 teaspoons crushed red chili flakes 1 quart canned whole peeled plum tomatoes 1 pound spaghetti 1/2 cup grated Parmesan Instructions In a large saute pan, warmMore »

Four Cheese Ravioli

Four Cheese Ravioli

Ingredients Dough 2/3 pound flour 3 large eggs, beaten 1/3 teaspoon salt 4 teaspoons cooking oil In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour. Divide the dough into 2 equal parts. RollMore »

Spaghetti Carbonara

Spaghetti Carbonara

Ingredients 3 cups mushrooms with stems, sliced 1/4 inch 1 red pepper 16 slices bacon, precooked, crumbled 1/4 cup rendered bacon drippings 2 pounds cooked spaghetti (1 pound dry weight), precooked 4 tablespoons pure olive oil 3 cups béchamel sauce Freshly ground black pepper 2 teaspoons parsley, finely chopped 4 tablespoons Parmesan cheese, freshly gratedMore »

Rigatoni al Filo di Fumo

Rigatoni al Filo di Fumo

Ingredients 1/4 pound pancetta in a chunk about 1/2 inch thick 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 3 cups canned plum tomatoes (no juices), crushed 1/2 cup frozen peas 1 pound cooked rigatoni 1/2 pound shredded or chopped fresh mozzarella 4 tablespoons freshly grated Parmesan cheese Instructions Pare the rind from theMore »

Bucatini Carbonara

Pasta carbonara

Ingredients One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta) Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon. One tablespoon extra-virgin olive oil Five egg yolks, beaten Four ounces grated Pecorino-Romano cheese Coarsely ground pepper Hot pasta water as neededMore »

Penne Carbonara

Penne Carbonara

Ingredients 2 tablespoons butter 1 small red onion, chopped 1 small yelllow onion, chopped 4 ounces portobello mushrooms, chopped 4 cloves garlic, rinsed 7 ounces bacon, cooked & crumbled into large pieces 12 ounces chicken breast, grilled & sliced 2 cups heavy cream 1/4 cup Romano cheese 1/4 cup Asiago cheese Salt & pepper, toMore »