Entrees

Melazane alla Parmigiana

Ingredients 2 eggplants; medium size; peeled; cut into 14-inch circles 1/4 cup Kosher salt 1/2 teaspoon black pepper, finely ground 1 cup extra virgin olive oil 1/2 cup all purpose flour 2 cups cold tomato sauce Fresh basil – leaves no stems 1/8 cup Parmigiano-Reggiano grated 4 ounces Flore di Latte, sliced Instructions Place eggplantMore »

Vitello Parmigiana

Ingredients 6 boneless veal cutlets, each about 6 ounces 3 large eggs 1/4 cup milk 4 cups breadcrumbs 1/4 cup grated Romano cheese 1/3 cup chopped fresh parsley 1 cup (or more) all-purpose flour 1-1/2 cups olive oil 2 ups marinara or pizza sauce 1/2 cup grated Parmesan cheese 12 ounces shredded mozzarella Instructions OneMore »

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 »

Fusilli with Mascarpone and Prosciutto

Ingredients 3/4 pound fusilli or other spiral-shaped pasta 3 tablespoons butter, melted 1/2 cup grated Parmesan cheese 1/2 mascarpone cheese 1/4 pound prosciutto, sliced thin & hopped coarse Freshly ground pepper, to taste Instructions Cook the pasta until it is al dente. Drain thoroughly. Put the cooked pasta into a saute pan set over medium-highMore »

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 »

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 »