Cauliflower and Broccoli Flan with Spinach Bechamel

Cauliflower and Broccoli Flan with Spinach Bechamel Ingredients: 2 and 1/2 cups cauliflower florets 2 and 1/2 cups broccoli florets 2 6-ounce bags baby spinach leaves 6 tablespoons (3/4 stick) butter 1/4 cup all purpose flour 2/3 cup whole milk 2/3 cup freshly grated Parmigiano cheese Directions: Cook cauliflower and broccoli in large pot of […]

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Tuscan Rice Salad

Tuscan Rice Salad Ingredients: 1 cup Arborio rice or medium-grain white rice 3/4 teaspoon salt 1/4 cup red wine vinegar 2 tablespoons extra virgin olive oil 1 large egg 1 tablespoon grated Parmigiano cheese Nonstick vegetable oil spray 1 cup finely diced cooked pork 1 cup frozen petite peas, thawed 1/3 cup chopped red onion […]

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Tuna Rissoles

Tuna Rissoles   Ingredients: 1 and 1/2 lbs of fresh tuna fish 1 egg Parsley 2 ounces of pine nuts 3 tablespoons breadcrumbs 2 lemons 1 cup flour 1 cup extra virgin olive oil Salt and pepper to taste Directions: Leave the tuna fish in cold water for about 1/2 hour; afterwards drain, dry and […]

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Chicken Breast Valdostana with Braised Lentils

Chicken Breast Valdostana with Braised Lentils Ingredients: For the Braised Lentils with Spinach: 2 cups brown lentils 2 small onions, diced (about 1 and 1/2 cups) 2 medium carrots, peeled and diced (about 1 cup) 1 stalk celery, trimmed and diced (about 1 and 1/2 cups) 2 bay leaves Salt 1/2 cup chicken stock or […]

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Chianti-Style Meatloaf

Chianti-Style Meatloaf Ingredients: For the Meatloaf: 2 pounds beef (top round or sirloin, in one piece) 4 sweet sausages (without fennel seeds) or 12 ounces pork (in one piece) 1/2 pound thinly sliced prosciutto 3 slices white bread, crust removed 2 medium-sized cloves garlic 1/2 cup plus 1 tablespoon dry red wine 4 large fresh […]

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Rules for being Italian – Cans of Sauce

Rules for being Italian – Cans of Sauce Rules for being Italian – Cans of Sauce Does this sound like you? Rules for being Italian are meant to be entertaining. We mean no disrespect.

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Pan Fried Rosemary Potatoes

Pan Fried Rosemary Potatoes INGREDIENTS Serves 4 to 6 people. 6 small red potatoes or small new white potatoes, sliced in half 1 small yellow onion 1 Tbls of dried rosemary, ground or 2 sprigs of fresh rosemary 3 Tbls of extra virgin olive oil 1 Tbls of butter 1/2 tsp salt 1/2 tsp of […]

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Veal Piccata

Veal Piccata INGREDIENTS Serves 4 people. 8 veal cutlets, pounded thin 1 cup of flour for dredging 1/4 tsp salt 1/4 tsp of fresh ground black pepper 3 Tbls of butter 1 Tbls of extra virgin olive oil 1/2 cup of chicken broth 1/4 cup of dry vermouth or white wine 1/4 cup of freshly […]

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Swordfish with Salmoriglio Sauce

Swordfish with Salmoriglio Sauce INGREDIENTS Serves 4 to 6 people 6 swordfish fillets around 1 inch thick 1/2 cup of extra-virgin olive oil 1/2 cup of fresh lemon juice 2 Tbls of hot water 1/2 cup of fresh flat leaf Italian parsley, chopped 3 cloves of garlic, finely chopped 1 Tbls of dried oregano 2 […]

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Sole Fillets with Lemon Parsley Butter

Sole Fillets with Lemon Parsley Butter Sole is one of the many fish in the flatfish family that you can use with this recipes. Other fish such as flounder, turbot and halibut taste just as delicious with this simple lemon parsley sauce. Serves 4 people. INGREDIENTS 2 pounds of fresh fish fillets 3/4 cups of […]

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