Entrees

Rigatoni con Asiago e Spinaci

Ingredients 12 ounces fresh spinach, washed, heavy stems cut off, leaves torn 1/2 pound Asiago (or Fontina) cheese, shredded 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1/4 teaspoon ground pepper 1 pound rigatoni 1/4 cup freshly grated Parmesan cheese Instructions In a large serving bowl, combine the spinach, cheese, olive oil, garlic andMore »

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

Ingredients 1 cup finely dices prosciutto 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, crushed 3 large eggs 1 cup grated Parmesan 1 tablespoon freshly ground pepper 1 pound spaghetti Freshly grated parmesan on the side Instructions Put the prosciutto in a small saute pan set over med. heat. Cook andMore »

Vegetable Stromboli

Ingredients 1 12-inch pizza dough 4 ounces mozzarella, thinly sliced 4 ounces Fontina cheese, thinly sliced 1 Roma tomato, sliced 4 ounces roasted bell pepper, fresh or canned 3 ounces broccoli florets, blanched in Kosher salt, then chopped Instructions Layer mozzarella then tomato, peppers and broccoli atop pizza dough. Top with fontina. Roll dough andMore »

Bow Ties with Asian Chicken

Ingredients 2 ½ pounds bow tie pasta (farfalle) 1 ounce olive oil 6 ounces soy sauce 3 ounces honey 3 ounces lime juice 1 ½ ounces country-style Dijon mustard (with seeds) 3 pounds boneless, skinless chicken breast, cut into 1/2 –inch cubes 12 ounces chicken broth 4 small red bell peppers, seeded and sliced thinlyMore »

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 »

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 »

Fettuccine with Fresh Tomatoes & Arugula

Ingredients 3/4 cup balsamic vinear3 tablespoons extra-virgin olive oil2 cloves garlic, minced1/2 cup chopped red onions8 ripe tomatoes (about 3 pounds) cored, seeded, cut into bite-size pieces1-1/2 cups tightly packed, chopped or torn, arugulaSalt & freshly ground pepper to taste1 pound fettuccine1 cup grated Parmesan Instructions In a large mixing bowl, whisk together vinegar andMore »

Rigatoni con Asiago e Spinaci

Ingredients 12 ounces fresh spinach, washed heavy stems cut off, leaves torn 1/2 pound Asiago (or fontina) cheese, shredded 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1/4 teaspoon ground pepper 1 pound rigatoni 1/4 cup freshly grated Parmesan cheese Instructions In a large serving bowl, combine the spinach, cheese, olive oil, garlic andMore »

Homemade Egg Pasta for Ravioli

Ingredients 1 1/2 cups all-purpose flour 2 extra-large eggs, lightly beaten Instructions Carefully measure the flour and put it in the workbowl of a food processor. Break the eggs into the bowl. Run the processor until the dough balls up and cleans the sides of the work bowl. This will make a 1-pound ball ofMore »

Manicotti

Ingredients ½ pound dried manicotti tubes 1 egg, beaten 1 pound ricotta cheese ½ pound shredded mozzarella ¾ cup grated Parmesan cheese ¼ cup chopped parsley Instructions 1. Cook the pasta tubes until barely al dente (5 to 6 minutes) and drain. Set them aside.2. Meanwhile, make a stuffing by combining the egg, ricotta cheese,More »