Entrees

Rigatoni Con Ceci e Broccoli (Rigatoni with Chickpeas and Broccoli)

Ingredients ½ pounds rigatoni, cooked al dente and cooled to room temperature ½ pounds (about 1 cup) cooked broccoli florets ½ cup extra-virgin olive oil 1 clove garlic, minced 1 cup drained, canned chickpeas, rinsed 2 tablespoons chopped fresh or 1 teaspoons dried basil 2 pounds fresh plum tomatoes, seeded and chopped Salt to tasteMore »

Homemade Traditional Tortellini

Ingredients Tortellioni 1-3/4 cups all-purpose flour 2 eggs Pork filling (recipe follows) Heap the flour in a mound on a board; make a well in the enter. Break in the eggs and knead into a soft, smooth dough. Roll dough out into a thin sheet and cut into 1-1/4″ circles. Place a teaspoon of theMore »

Marco’s Gramma’s Manicotti

Ingredients BATTER8 eggs1 stick butter4 cups milk4 cups flour1 teaspoon salt FILLING5 pounds ricotta1 cup Romano cheese1 teaspoon fresh chopped garlic1 tablespoon fresh chopped basil1 tablespoon fresh chopped curly parsley3 eggs1 teaspoon black pepper12 ounces tomato sauceParsley for garnish1 ounce of shredded mozzarella Instructions In a large bowl, beat eggs until fluffy. Melt butter andMore »

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 »

Pasta Caesar

Ingredients 3 cloves garlic, crushed ½ cup extra-virgin olive oil ¼ teaspoon salt 8-10 grinds black pepper 8-10 drops Worcestershire sauce 2 tablespoons fresh lemon juices 1 medium head romaine lettuce shredded 1 pound radiatore or fusilli pasta cooked and cooled ½ cup freshly grated parmesan cheese Anchovy fillets Instructions 1. In a large pastaMore »

Bucatini All Amatriciana

Ingredients 3/4 pound buatini pasta or spaghetti5 tablespoons extra-virgin olive oil4 ounces pancetta, sliced & cut into strips1 1-inch dried peperoncino (14 teaspoon dried crust red pepper)1/2 cup freshly grated Pecorino Romano cheese or Parmesan cheese Instructions In a large pot of salted boiling water, cook the pasta until it is al dente. Reserve 1/4More »

Penne with Chicken and Gorgonzola Cream Sauce

Ingredients 16 ounces penne pasta 16 ounces boneless, skinless chicken breast, cut into strips or diced 1 tablespoon olive oil 1 large clove of garlic, minced 1/4 cup white wine 1 cup heavy whipping cream 1/2 cup chicken broth 12 ounces Gorgonzola cheese, crumbled 8 sage leaves, cut into strips Salt & pepper to tasteMore »

Four Cheese Lasagna Base

Ingredients 3 pounds ricotta (preferably low moisture or “impastata”) 4 eggs; beaten 1 pound mozzarella, shredded 1 2/3 cups Parmesan, grated ½ cup romano, grated 1 teaspoon ground nutmeg 1 teaspoon pepper ¼ cup fresh parsley, finely chopped Instructions Combine ricotta, eggs, mozzarella, parmesan, romano, nutmeg, salt and pepper until well blended. Fold in theMore »

Italain SausageThe

Ingredients The red wine vinegar in this recipe gives the sausage a bit more moisture along with an interesting taste kick. 2 pounds ground pork (70/30 lean to fat ratio) 1 tablespoon salt 2 tablespoons ground fennel seeds 1 tablespoon sweet paprika 1 tablespoon finely minced fresh garlic 1 tablespoon black pepper 2 tablespoons redMore »

Spaghettini with Tomatoes and Basil

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 spaghettini Instructions 1. In a sauté pan large enough to hold all of the pasta after it has been cooked, brown (lightly, do not burn) the garlic. 2. Add theMore »