Author: Marc Coffey

Calamari Ripieni Ingredients     8 medium cleaned squid (about 1.5 pounds) For the filling:     2 tbsp. extra-virgin olive oil

Spaghetti di Ettore Adapted from Naples at Table, Cooking in Campania by Arthur Schwartz Ingredients     2 red bell peppers

Polipo alla Pignata Ingredients     2 large octopus, around 1 kg     5 potatoes, around 1 kg     10 winter

Pasta e Zucca Ingredients     2 lbs butternut or acorn squash, or pie pumpkin     1/3 cup extra-virgin olive oil

Penne with Arugula in Tomato-Cream Sauce Ingredients     1 Tbsp. Olive Oil     3 oz. Pancetta, thinly sliced & chopped

Brussels Sprouts with Pancetta & Sausage Ingredients     2 TBSp olive oil     2 medium shallots, diced     4 oz

Roasted Mushrooms Ingredients     1/2c sliced white button mushrooms     1/2c sliced baby Bella mushrooms     1 shallot, finely chopped

Veal Marengo This Veal Marengo dish is unbelievable. The veal, seasoned with thyme and tarragon and cooked with white wine

Caramel Apple Cannoli Ingredients Traditional Cannoli Shells (Makes about 12) 3 cups flour 1/4 cup sugar 1 teaspoon cinnamon 1/4