Fusilli with Chicken and Peppers

Ingredients 6 quarts water 1 tablespoon salt 1 pound Fusilli or other corkscrew pasta ½ cup chicken stock or chicken broth ¾ pound boneless, skinless chicken breast 2 roasted red bell peppers, peeled and cut into strips ¼ cup extra-virgin olive oil 1 tablespoon red wine or balsamic vinegar 1 teaspoon dried oregano, crumbled 1More »

Chicken Parmigiana Stromboli

Ingredients 10 ounces pizza dough 1/2 cup tomato sauce 3 tablespoons grated Romano cheese 4 ounces grated mozzarella 1 cup chicken breast cooked and chopped 1 teaspoon dried oregano, crumbles 1 tablespoon olive oil Instructions Roll or stretch the pizza dough into a rectangle about 9 inches wide by 12 inches long. Place dough onMore »

Pasta all’ Amatriciana

Ingredients 8 ounces guanciale, pancetta or good bacon, thinly sliced 1 tablespoon virgin olive oil 1 medium onion, minced 6 ripe Roma tomatoes, peeled, seeded, and sliced into thin strips 1 ½ teaspoon hot red pepper flakes Salt to taste 16 ounces dried linguine, spaghetti, or other thin pasta 4 ounces freshly grated Pecorino RomanoMore »

Black Bean Ravioli with Chipotle Cream Sauce

Ingredients Filling 2-3 dried pasilla or chipotle chilies 2 cloves garlic, peeled 1/4 cup chopped yellow onion 2 cups canned black beans, drained and rinsed 1/4 cup chopped fresh coriander (cilantro) Chipotle Cream Sauce 2 tablespoons vegetable oil 1/3 cup chipotles in adobo sauce 2 cloves garlic, peeled and minced 2 cups whipping cream salt,More »

Pasta with Four-Cheese Cream Sauce

Ingredients 3 tablespoons unsalted butter 1 1/2 cups heavy whipping cream 1ounces mascarpone cheese 3 ounces Gorgonzola cheese, crumbled 4 ounces Asiago cheese, shredded 1/2 cup grated Parmesan cheese Salt and freshly ground pepper, to taste Instructions In a large saute pan, set over medium heat, melt the butter – but do not let itMore »

Eggplant alla Parmigiana

Ingredients 2 medium eggplants, washed, sliced a bit less than 1/4-inch thick 3/4 cup grated Parmesan cheese 1 pound shredded mozzarella 2 cups marinara sauce or seasoned pasta sauce Instructions Prep the eggplant slices by laying then on a sheet pan and brushing one side with olive oil. Broil until golden brown. You can broilMore »

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 »

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 »

Linguine with Smoked Salmon and Peas

Ingredients ½ cup frozen peas 1 pound linguine 2 tablespoons unsalted butter 2 tablespoon extra-virgin olive oil ½ cup whipping cream ¼ pound thinly sliced, smoked salmon cut into julienne strips ½ cup grated Fontina cheese Salt and freshly ground pepper to taste ½ cup grated Parmesan cheese Instructions 1. Soak the peas in hotMore »

Tortellini with Tomatoes

Ingredients 12 ounces cheese-filled tortellini 1 large tomato, chopped 3/4 cup pesto sauce*(recipe follows) 2.5 ounces salami, shaved 2 ounces sun-dried tomatoes, chopped * Basic Pesto Sauce 5 cups packed basil leaves 1/2 cup pine nuts 4 medium-sized garlic cloves 1 1/2 cups grated Parmesan 1 teaspoon salt freshly ground pepper, to taste 1 1/4More »