Author: Marc Coffey

Straccetti con la Rugola Sautéed Strips of Beef with Arugula Ingredients 1 lb. boneless lean beef, preferably sliced very thin,

Ricotta and Spinach Stuffed Chicken Ingredients     3 Chicken breasts butterflied and pounded, seasoned with salt and black pepper    

Fried Cheese Bites Ingredients     12 mozzarella cheese sticks cut into bite-sized pieces     1-1/2 cups Italian seasoned breadcrumbs    

Crispy Fried Calamari   Ingredients Servings Serves 4-6     2 lbs of Cleaned Calamari, already cut into rings     1

Mushroom-Barley Soup with Kale Ingredients Serves: 6 1½ cups pearl barley 3 cups cooked barley (see page 00 for cooking

Roasted Oysters with Leeks and Bacon Ingredients     3 large leeks     8 ounces thick cut bacon, cut into medium

Chicken Ragu Sauce Over Orecchiette Ingredients: 1/4 cup olive oil 5 chicken thighs, skin removed 1/3 cup finely diced carrot 1/3

Italian stuffed artichokes Ingredients Servings Makes 20 halves 10 Small Tight Artichokes 1 Large Yellow Onion, finely chopped 4 Cloves

Spinach Bites Ingredients Makes about 3 dozen. 1/2 cup hot water 2 T butter 2 cups prepared stuffing (like Stove

Chicken Valdostana Chicken Valdostana is a delicious northern Italian recipe that consists of thin chicken cutlets topped with prosciutto and