Artichoke, Roasted Tomato, and Goat Cheese Pasta with Scallops

Artichoke, Roasted Tomato, and Goat Cheese Pasta with Scallops Prep Time30 mins Cook Time30 mins Total Time1 hr Servings: 3 servings Ingredients 2 Artichokes or canned artichoke hearts 1/2 pound cherry tomatoes 1/2 Small onion Minced 3 Cloves garlic Minced 4 Calabrian Chilies Sliced 1 Tablespoon Anchovy paste 3/4 pound Bay Scallops 3/4 Cup White […]

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Chickpea and Vegetable Stew with Couscous

Chickpea and Vegetable Stew with Couscous Ingredients 1 15.5 oz can of chickpeas, drained and rinsed 3 medium zucchini, cut into quarters and sliced 2 carrots, peeled, cut into quarters and sliced 1 onion, chopped 1 cup of chopped canned tomatoes with juice 2½ tbsp extra-virgin olive oil, divided 1 cup  couscous 1 tab of butter […]

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Acciughe al Finocchio

Acciughe al Finocchio Ingredients 12-16 fresh anchovies 2 cloves of garlic 1 tbsp of fennel seeds a splash of dry white wine 4 tbsp of extra virgin olive oil salt and pepper to taste Directions Clean the anchovies, remove the head and the guts, remove the spine by holding the tail and removing from the […]

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Pollo all’Arancia

  Pollo all’Arancia Ingredients   1 chicken, cut into 8 pieces the juice of 3 oranges a few sprigs of rosemary 4 ounces of black olives, about 1/2 a cup around 1/2 cup of extra virgin olive oil, separated salt and pepper to taste Directions Create a marinade with the juice of two of the […]

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Focaccia al Formaggio

Focaccia al Formaggio 4⅕ cups (500 g) durum wheat flour 1 pound (450 g) stracchino 5 tablespoons extravirgin olive oil Salt Make a mound of the flour on your work surface, scoop a well in it, and pour 4 tablespoons of oil, a small ladle’s worth of warm water, and 2 healthy pinches of salt […]

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Dandelion and Tiny Fresh Favas Recipe

Dandelion and Tiny Fresh Favas Recipe Ingredients 3 bunches wild baby dandelion greens (can substitute arugula) 2 pounds fresh fava beans (the smaller the better) 2 tablespoons extra-virgin olive oil, plus more for garnish 1 clove garlic, peeled Salt, to taste Directions Trim and wash the dandelions, and dry well. Split open the fava bean […]

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Stuffed Lettuce Leaves in Broth (Lattughe Ripiene in Brodo)

Stuffed Lettuce Leaves in Broth (Lattughe Ripiene in Brodo) Zuppa di Lattughe Ripiene (Stuffed Lettuce in Broth) is traditionally served during Easter in Genova, the capital of the Ligurian region of Italy. “Pe Pasqua nu ghe cuxin-a ca nu fasse a laituga pin-a” is an old Genoese proverb meaning “For Easter, there’s no kitchen that […]

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Crescia al Formaggio (Italian Easter Cheese Bread)

Crescia al Formaggio (Italian Easter Cheese Bread) 1 Loaf 1 1/4 teaspoons active dry yeast 1/4 cup lukewarm water, 105-115 degrees F 298 grams (~2 1/4 cups) all purpose flour 1 teaspoon salt 1 1/2 teaspoons freshly ground black pepper 3 large eggs, room temperature 1 egg yolk 4 tablespoons unsalted butter, softened 3 ounces […]

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MAKE VALENTINE’S DAY MEMORIES!

MAKE VALENTINE’S DAY MEMORIES! Staying in to celebrate this year?   Make an evening to remember with a premium gourmet meal Friday night.  Need some help on dinner ideas?  Check out the Amazing Shrimp Scampi video below. Wild-caught Gulf shrimp and cold-water Maine live lobster and lobster tails are all now MARKED DOWN 20%! Click here […]

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Ravioli di Pesce ai Frutti di Mare

Ravioli di Pesce ai Frutti di Mare   It’s perfect for special occasions like Valentine’s Day Prep Time 1 hr Cook Time 1 hr Ingredients For the ravioli filling 1 kg fresh fish (bream, grouper, snapper or seabass) (2lbs) I used 1 small bream and 1 small snapper 1-2 garlic cloves peeled and chopped 1 […]

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