Entrees

Seafood Ravioli

Seafood Ravioli

Ingredients Pasta Dough for Ravioli 3 cups all-purpose flour4 teaspoons milk4 large eggs Filling 12 ounces whitefish or cod fillets 1/4 pound ricotta cheese 1/4 pound grated Parmesan 1 egg yolk 2 teaspoons Instructions 1. Combine the flour, milk, and eggs in the bowl of a food processor. Process until the dough forms a ball.More »

Costolette di Maiale alla Pizzaiola

Ingredients 5 tablespoons olive oil 1 cup coarsely chopped yellow onion 1 clove garlic, minced 1 tablespoon fennel seed 3 cups drained and crushed plum tomatoes 2 tablespoons chopped flat-leaf parsley Salt and freshly ground pepper, to taste 4 center cut pork chops, trimmed of excess fat Instructions Make the sauce. In a saucepan overMore »

Linguine with Calamari Sauce

Linguine with Calamari Sauce

Ingredients 3 tablespoons olive oil 2 pounds squid, cleaned, rinsed, body sac cut into rings 2 tablespoons chopped, flat-leaf parsley 2 cloves garlic, finely chopped 2 28-ounce cans plum tomatoes, drained ½ cup bottled clam juice 1 large red or green bell pepper, chopped 1 teaspoon crushed red pepper 1 pound linguine 2 tablespoons freshlyMore »

Tomato & Arugula Pasta

Ingredients 12 cups fresh summer tomatoes, any variety, diced 1/2-inch 4 teaspoons garlic, minced 1 tablespoon salt 1 teaspoon ground black pepper 2/3 cup extra virgin olive oil 7 ounces cooked cavatappi or orrechiette pasta 1 cup arugula (or spinach), washed and dried 1 ounce ricotta salata, crumbled (can be substituted with grated Parmesan) InstructionsMore »

Fettuccine con Capesante e Scarola

Ingredients 2 cloves garlic, sliced 2-3 tablespoons extra-virgin olive oil 1 pound scallops ¼ cup dry white wine 1 cup bottled clam juice 2 teaspoons dried thyme, crumbled ½ pound escarole, washed thoroughly and chopped coarse 6 quarts water 1 pound fettuccine Salt to taste Instructions 1. In a skillet or sauté pan large enoughMore »

Moussaka

Ingredients 2 pounds lean ground lamb 1 minced onion 3 cloves minced garlic 1 large can diced tomatoes in puree 1/2 cup red wine 1 tablespoon chopped parsley 1 teaspoon salt 1/2 teaspoon black pepper 1 large or 2 small eggplants 2 cups vegetable oil 1 stick butter 1/3 cup flour 3 cups milk SaltMore »

Rigatoni Al Forno Alla Napoletana

Ingredients 1 pound rigatoni 2 tablespoons extra virgin olive oil 2 cloves garlic, sliced 3 links mild Italian sausage 1 pound chicken breast, cut into 2-inch pieces 1 green pepper, chopped 1 yellow onion, chopped 4 cups marinara sauce 2 medium potatoes, peeled and cubed 1 can w hole pitted black olives Salt and pepper,More »

Wild Mushroom Pesto Penne

Ingredients 1 teaspoon butter 1-1/2 to 2 ounces sliced assorted wild mushrooms* 1 teaspoon minced garlic 1 teaspoon minced shallots 2 to 3 tablespoons basil pesto Dash of cream 2 tablespoon butter 8 ounces cooked penne pasta Fresh basil, chopped Parmesan cheese, grated *CHEF’S NOTE: Use 3 to 5 mushroom varieties, but avoid delicate, softMore »

Chicken Scampi

Chicken Scampi

Ingredients Sea salt and fresh ground pepper 8 ounces chicken, cut into strips 3 tablespoons extra virgin olive oil 2 tablespoons minced garlic 2 ounces sun-dried tomatoes, diced 2 ounces broccoli 2 lemon wedges 2 ounces white wine (Chablis works well) 10 ounces penne, cooked al dente 2 tablespoons unsalted butter 1 ounce pecorino RomanoMore »

Fusilli with Pesto Pantesco and Pecorino

Ingredients 1/2 cup fresh mint leaves ½ cup fresh basil leaves 1 cup flat-leaf parsley 2 cloves garlic 2 tablespoons caper, rinsed and drained 4 medium plum tomatoes, chopped roughly 1 tablespoon black pepper, freshly ground ½ cup extra-virgin olive oil Salt to taste 1 pound fusilli, cooked al dente, refreshed under cold water, drainedMore »