Entrees

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 »

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 »

Shrimp Alfredo Fettuccini

Ingredients 1 pound medium raw shrimp (peeled & deveined with tils removed) 8 ounces fettuccini 6 garlic cloves (sliced half) 1 medium onion (chopped) 3/4 cup grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 cup heavy whipping cream 1 teaspoon cornstarch Ground black pepper Seasoning salt Minced fresh parsley (for garnish)More »

Mac ‘n’ Cheese with Prosciutto

Ingredients ¾ pound pennette (small penne) or elbow macaroni 1 ¾ cups grated fontina or asiago cheese 1 cup whipping cream 1 ½ cup whole milk ¼ pound prosciutto, coarsely chopped ¼ cup grated Parmesan cheese Instructions 1. Lightly oil a 12-inch deep-dish pizza pan, or a baking pan that measures about 12 x 8.More »

Tortellini with Meat Sauce

Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed 1 cup chopped yellow onion 1/4 cup finely chopped flat-leaf parsley 1/2 pound sweet or mild Italian sausage 3/4 pound ground chuck 2 quarts tomato puree 1 tablespoon dried oregano, crumbled 1 tablespoon dried basil, crumbled 1/2 teaspoon sugar Salt and freshly ground pepper, to tasteMore »

Creamy Risotto with Prosciutto and Asparagus

Ingredients 1/4 cup fresh chopped garlic 4 tablespoons butter 3 tablespoons olive oil 5 cups chicken stock 2 cups Arborio rice Salt and Pepper 3/4 cup Parmesan cheese + 1/4 cup for garnish 1/2 pound asparagus 1 pound prosciutto 1/2 cup heavy whipping cream Instructions Melt butter in saucepan over medium heat, add garlic andMore »

Pasta Alla Gricia

Ingredients 4 ounces minced guanciale, pancetta, or good bacon 1 tablespoon virgin olive oil 1 pound spaghetti or other long, thin pasta ½ cup grated Pecorino Romano Freshly ground black pepper, to taste Instructions 1. In a large sauté pan over low, render guanciale in oil until crispy and golden. Do not drain fat fromMore »

Cheese and Prosciutto Manicotti Filling

Ingredients 2 cups ricotta 2 medium eggs, lightly beaten 1/4 pound prosciutto, coarsely chopped 1/2 cup grated Romano or Parmesan 3 cups shredded mozzarella 3 tablespoons fresh parsley, minced Instructions In a mixing bowl, beat the ricotta until it is creamy, Add the eggs, prosciutto, grated Romano, mozzarella and parsley. Beat to combine. This recipeMore »

Pasta with Prosciutto, Parmesan and Peas

Ingredients 24 ounces tagilatelle or other pasta 1-1/2 tablespoons butter 2 shallots, finely chopped 1 cup heavy cream 1 10-ounce package frozen peas, thawed 8 ounces prosciutto, sliced paper thin & halved 2 tablespoons fresh lemon juice 2 tablespoons finely grated lemon zest 1 cup finely grated Parmesan cheese, plus more for serving Kosher saltMore »

Fettuccine Alfredo

Ingredients 3/4 pound fettuccine 6 tablespoons unsalted butter 1 cup heavy whipping cream 3/4 cup freshly grated Parmesan cheese Salt & pepper Instructions Bring 5 quarts of water to a boil. Add 1 tablespoon of salt to the water. Cook the pasta until it is al dente. Drain and reserve. While the pasta is cooingMore »