Pasta and Olive Salad

Ingredients 1 pound penne or farfalle pasta ½ cup olive oil 1 28-ounce can plum tomatoes, drained, crushed by hand in the can and drained again 2 cloves garlic, crushed 1 7-ounce can oil-packed tuna, drained 6 anchovy fillets, drained, rinsed and chopped 18 black, oil-cured olives, pitted and chopped 2 tablespoons chopped, flat-leaf parsleyMore »

Rigatoni with Gorgonzola Cream Sauce

Ingredients Yield: Enough sauce for 12 ounces of cooked pasta. 3/4 pound rigatoni or ziti2 tablespoons unsalted butter1-1/2 cups whipping cream2 ounces (1/2 cup) Gorgonzola cheese, crumbled1/2 cup freshly grated Parmesan cheese Instructions Cook pasta until al dente, drain well, keep warm. In a large saute pan set over medium heat, melt the butter (doMore »

Cheese & Spinach Manicotti Filing

Ingredients 2 cups ricotta 1/4 cup grated Parmesan 1/4 cup grated Romano 3 cups shredded mozzarella 2 medium eggs, lightly beaten 1 cup fresh spinach, chopped Instructions In a mixing bowl, beat the ricotta until it is creamy.Fold in the Parmesan, Romano and mozzarella. Beat in the eggs and spinach. This recipe is enough toMore »

Linguine Vongole

Ingredients 1 tablespoon olive oil 4 cloves garlic, thiny sliced 1 dozen cockle clams 1 dozen Manila clam 2 ounces dry white wine 1 ounce Roma tomato, diced Salt and pepper to taste 3 ounces linquine pasta 1 tablespoon parsley, chopped Instructions Heat olive oil in a saute pan. Add garlic and saute over mediumMore »

Pasta with Sausage, Onion Tomato and Ricotta

Ingredients 1 tablespoon olive oil 4 ounces raw sausage meat (hot sausage is particularly good) ½ teaspoon chopped garlic ½ cup cooked diced onion ½ cup tomato sauce ½ cup ricotta Salt and pepper to taste 1 ½ cups cooked pasta such as rigatoni, penne or shells 1 tablespoon grated parmesan 1 teaspoon chopped parsleyMore »

Sweet Vinaigrette

Ingredients 2 cups red wine vinegar ¼ cup of honey (or more to taste) 1 tablespoon chopped fresh garlic ½ teaspoon ground caraway seed (optional) 2 cups olive oil Salt and pepper to taste Instructions 1. Place the vinegar, honey, garlic, and caraway seed in a small pan and bring to a boil. Let simmerMore »

Eggplant Parmesan

Eggplant Parmesan

Ingredients 3 medium eggplants, about 2 pounds Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil or parsley, chopped Instructions 1. Preheat you broiler. Trim endsMore »

Melanzane Imbottito (Stuffed Eggplant)

Ingredients 2 medium eggplant, washed, ends trimmed Olive oil 2 cups ricotta cheese 1 large egg, lightly beaten 1/2 cup grated Parmesan cheese 8 ounces shredded mozzarella 2 cups pizza sauce or marinara sauce Instructions Slice the eggplant lengthwise into 1/4-inch thick (or slightly less) slices. Lay the eggplant slices on a sheet pan andMore »

Radicchio, Mushroom and Three-Cheese Lasangne

Ingredients 4 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1-1/2 pounds radicchio, washed, finely chopped 2-1/2 pounds white mushrooms, finely chopped 1/2 stick unsalted butter 4 tablespoons flour 2-1/2 cups milk 1 cup flat-leaf parsley, washed dried, finely chopped 1/2 pound smoked mozzarella, shredded 1/4 pound Asiago, shredded 1/2 cup grated Parmesan 9 sheetsMore »

Vitello Parmigiana

Vitello Parmigiana

Serves Six Ingredients 6 boneless veal cutlets, each about 6 ounces 3 large eggs 1/4 cup milk 4 cups bread crumbs (I use Panko) 1/4 cup grated Romano cheese 1/3 cup chopped fresh parsley 1 cup (or more) all-purpose flour 11/2 cups olive oil 2 cups marinara or pizza sauce ½ cup grated Parmesan cheeseMore »