EverybodyLovesItalian.com

Proscuitto Wrapped Scallops by Chef Derek St. Romain Shopping List 1 pound scallops 1 package sliced prosciutto 1 red onion, sliced thin 10 garlic cloves, slivered 1 bunch cilantro zest of 3 lemons salted butter wasabi sauce Instructions Defrost the Scallops and set aside Place a slice of prosciutto on a cutting board and top […]

Grilled Ribeye with Mushroom Marsala Sauce by Chef Derek St. Romain Shopping List 2 Thick cut Boneless ribeye steaks 2 tablespoons blackened steak seasoning Spray with olive oil pan spray Marsala Sauce: 4 tablespoons sweet cream butter 1 tablespoons fine chopped garlic Fresh thyme, 1-2 sprigs 2 cups sliced portobello (crimini, baby Bella or wild […]

Arancini Recipe Arancini are  southern Italian street food. Made with fresh risotto and ground beef. Directly translated, arancini means “little oranges” given their color and shape! Prep Time: 20 min. plus 1 day Cook Time: 1 hr. Serves: about 15 – 20 arancini   Ingredients For the Filling 1/2lb Ground Beef 1/2lb Ground Pork 1/4lb Ground Veal […]

Provencal Striped Bass By by Lékué Serves Makes 1 serving Ingredients 1 to 5 oz. fillet of striped bass 1 medium tomato, chopped ¼ cup yellow onion, chopped 1 tablespoon water 1 tablespoon olive oil 1 clove of garlic Salt and pepper Sugar Herbs of Provence 3 to 4 green olives and black olives Procedure […]

Roman Style Chicken and Sausage with Italian Stuffed Bread by Sweet Memories Shopping List For the Chicken and Sausage: 4 skinless chicken thighs 2 Italian sausage links – 1 mild, 1 spicy 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced […]

Pumpkin Peanut Butter Dog Biscuits Pumpkin Peanut Butter Dog Biscuits By Tested and perfected in the Sur La Table kitchen Serves Makes 2 to 3 dozen treats depending on your size of cookie cutter. We recommend our 3.5 ” bone shaped cookie cutter. Ingredients 2 tablespoons peanut butter (creamy or chunky) ½ cup canned pumpkin […]

Braised Artichokes with Fennel and Olives By by Ashley Cuoco of Cuoco Contento Serves Makes 4 to 6 servings Ingredients 3 tablespoons olive oil 1 shallot, diced 2 gloves garlic, smashed ¼ cup chicken stock ¼ cup dry white wine 3 large artichokes, outer leaves and choke removed, halved lengthwise Juice of 2 lemons (reserve […]

Cioppino Seafood Stew By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 6 servings Ingredients 2 tablespoons olive oil 1 large yellow onion, finely chopped 1 small fennel bulb, finely chopped 3 garlic cloves, chopped 1 teaspoon dried oregano ½ teaspoon red pepper flakes 1 teaspoon toasted fennel seeds 1 bay leaf 1 […]

Risotto alla Parmigiana con Salamino – Risotto Parmigiana Style with Italian Sausage By by Academia Barilla, adapted by the Sur La Table kitchen Serves Makes 5 servings Ingredients 3 tablespoons butter 1 medium onion, small dice 2 cups Carnaroli rice 6 oz Academia Barilla Salame Di Parma, small dice ¼ cup white wine 6 cups […]

Almond, Pear and Olive Oil Cake The seasonal change has hit our southern shores, swapping the warm breeze for a crisp chill. I have packed away my summer dresses and sandals to wrap myself in wooly layers, scarves and boots. To accompany the cooler weather, the stalls now abound with glorious winter produce, whose main […]