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 »


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 »

Vegetarian Lasagna

Vegetarian Lasagna

Ingredients 12 sheets (7×31/2) no-boil lasagna noodles 1 cup ricotta cheese 2 eggs 1/2 cup Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup red pepper, chopped 1 cup yellow pepper, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 medium carrot, grated 1 medium zucchini, grated 1 cupMore »

Chicken Cacciatore

Chicken Cacciatore

Ingredients ½ cup olive oil 4 pounds onions, sliced 1 cup garlic 1 quart dry red or white wine 8 (3-3 ½ pound) whole chickens, skinned and quarted ¼ oregano leaves 1 tablespoon hot pepper flakes 3 #10 cans concentrated crushed tomatoes Salt and pepper Instructions Heat the oil in 1 large or 2 mediumMore »

Pasta and Portobello

Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 cups sliced portobello mushrooms (2-3 caps, relative to size of caps) 1/3 cup chicken broth 4 fresh plum or Roma tomatoes, seeded and chopped 3/4 pounds short pasta (penne, rigatoni, farfalle) Chiffonade of fresh basil 1 cup grated ricotta salata Instructions Heat olive oilMore »

Penne Pasticcio

Ingredients 1 pound penne pasta 1 large eggplant, diced 1 tablespoon olive oil 3 cups homemade tomato sauce 1 cup bechamel sauce 1 pound mozzarella, diced Grated Parmesan or Romano Fresh basil – a few leaves, chopped Salt and pepper to taste Instructions Cook penne in boiling, salted water until al dente. Drain. Saute eggplantMore »

Five Cheese Bake

Ingredients 5 pounds ziti noodles 1-1/4 pounds Swiss cheese 1-1/4 pounds mozzarella cheese 1-1/4 pounds provolone cheese 3 pounds ricotta cheese 2 pounds sour cream 1 quart heavy cream 8 ounces Parmesan cheese grated, divided 1/4 ounce salt 1 teaspoon white pepper 1/2 cup fresh parsley chopped 2 teaspoons granulated garlic Instructions Cook noodles inMore »