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Cream Of Lettuce Soup (Crema di Lattuga)

Cream Of Lettuce Soup (Crema di Lattuga) Ingredients: For the Meat Stock: 1 and 3/4 lb (800 grams) beef (no fat), cut into cubes 1 lb 5 oz (600 grams) veal, cut into cubes 1 onion, coarsely chopped 2 oz (50 grams) coarsely chopped carrots 3 and 1/2 oz (100 grams) leeks, trimmed and coarsely […]

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Stomatico

Stomatico The word Stomatico translates to ‘good for the stomach’ as they are traditionally served after a meal to assist with digestion. Ingredients: 1 cup sugar 1 tbsp white wine 17 and 1/2 ounces flour 9 ounces sugar 1 glass extra virgin olive oil 1 glass white wine or vin cotto Cinnamon powder 2 tbsp […]

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Cucidati (Italian Fig Cookies) a Traditional St. Joseph’s Day treat.

Cucidati (Italian Fig Cookies) a Traditional St. Joseph’s Day treat. Ingredients: 2 and 1/4 lbs or 2 lb bags and 1 cup (1 kg) of the best flour 1 lb and 10 ounces (650 grams) dried figs 1 and 3/4 cups (350 grams) sugar 11 ounces (375 grams) rendered lard 1/4 lb (100 grams) raisins […]

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Swordfish Marinated with Herb Bread

Swordfish Marinated with Herb Bread Ingredients: For the Curing: 1 lb center cut swordfish 8 oz coarse sea salt 1 cup sugar 2 lemons, quartered 1 tbs crushed peppercorns For the Drying Process of Bread Crust: 1 loaf day-old country bread Basil Tarragon 1 bunch dill Chives Parsley Thyme Oregano 1 tsp coriander 2 cloves […]

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Shrimp Stuffed Portobello Mushrooms

Shrimp Stuffed Portobello Mushrooms Ingredients: 1/4 cup extra virgin olive oil 1/2 cup chopped onion 1/4 cup chopped fresh basil 3 large garlic cloves, chopped 1/2 teaspoon chopped fresh rosemary 6 ounces cooked bay shrimp 2/3 cup fresh breadcrumbs 1/4 cup mayonnaise Eight (2 to 2 and 1/2-inch) Portobello mushrooms, dark gills removed Directions: Heat […]

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Spaghetti alla Carbonara with Zucchini

Spaghetti alla Carbonara with Zucchini Ingredients: 5 tablespoons extra-virgin olive oil 1 garlic clove, peeled 1 lb medium zucchini, trimmed, cut into 1/4-inch thick rounds (about 3 and 1/2 cups) 2 large eggs, room temperature 3/4 cup freshly grated Parmigiano cheese (about 2 and 1/2 ounces) 12 ounces spaghetti 6 large fresh basil leaves, torn […]

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Gemelli with Tomatoes, Zucchini, and Pancetta

Gemelli with Tomatoes, Zucchini, and Pancetta Ingredients: 12 pancetta slices, cut crosswise into 1-inch pieces 1 large red onion, chopped (about 2 cups) 1 and 1/2 cups dry white wine 12 ounces Gemelli or rotini pasta (about 3 cups) 3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces 3 large plum tomatoes, seeded, […]

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Risotto with Arugula and Shrimp

Risotto with Arugula and Shrimp   Ingredients: 2 cups (packed) whole Arugula leaves plus 1/2 cup sliced (about 3 large bunches total) 1/2 cup (packed) fresh parsley leaves 4 garlic cloves, peeled 6 tablespoons extra virgin olive oil 2 teaspoons grated lemon peel 3 cups chicken broth 3 cups clam juice 2 tablespoons (1/4 stick) […]

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Risotto with Asparagus Tips

Risotto with Asparagus Tips Ingredients: 6 cups chicken broth 1 and 1/2 pounds asparagus, smallest available 6 tablespoons butter 1 medium onion, finely chopped 2 and 1/2 cups arborio rice 1/2 cup dry white wine 1/3 cup whipping cream 1/2 cup freshly grated Parmigiano cheese plus additional for serving Salt to taste Directions: Prepare chicken […]

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Chicken with Roasted Lemons, Green Olives, and Capers

Chicken with Roasted Lemons, Green Olives, and Capers Ingredients:   For the Roasted Lemons: 12 thin lemon slices (from 2 lemons) Extra virgin olive oil For the Chicken: 4 large skinless boneless chicken breast halves All purpose flour 5 tablespoons extra virgin olive oil 1/2 cup sliced pitted green Sicilian olives or other brine-cured green […]

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