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Author: Marc Coffey

Recipes 

Spaghetti with Spicy Cherry Tomato Sauce

17th November 202131st July 2023574 Views

  Spaghetti with Spicy Cherry Tomato Sauce Ingredients Servings: 4 – 6 – 1 pound good quality spaghetti – 1

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Recipes 

Pappardelle with Duck

17th November 2021493 Views

Pappardelle with Duck Servings: 4 Total time: 2 hr 15 min Ingredients – 1 medium duck – 1 package pappardelle

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Recipes 

Manicotti Shells

16th November 202131st July 2023552 Views

Manicotti Shells   Homemade manicotti shells! Fill with your favorite filling, fold over the sides, and bake with sauce and

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Recipes 

Lasagna with Winter Squash, Spinach and Ricotta

16th November 2021920 Views

 Lasagna with Winter Squash, Spinach and Ricotta Ingredients – 1/2 recipe of our Homemade Pasta for Cannelloni and Lasagna or

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Recipes 

Homemade Pasta for Cannelloni and Lasagna

16th November 20211083 Views

Homemade Pasta for Cannelloni and Lasagna Ingredients – 4 cups all purpose flour + more for dusting – 5 large

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Recipes 

Frittata Rolls with Arugula and Ham

15th November 202131st July 2023566 Views

Frittata Rolls with Arugula and Ham Ingredients – 8 eggs – 1/2 cup Parmigiano Reggiano cheese, grated – 1/4 cup

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Recipes 

PANETTONE (Italian Christmas bread: traditional recipe)

15th November 202111th December 20221156 Views

PANETTONE (Italian Christmas bread: traditional recipe) Panettone is the most traditional Italian Christmas recipe: a sweet bread loaf which comes

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Recipes 

SICILIAN MEATLOAF

14th November 202131st July 20231174 Views

SICILIAN MEATLOAF Ingredients: Serves 4 to 6 For the Meat Mixture 2 lb of chopped meat 2 eggs lightly beaten

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Recipes 

Baked Vegetables

14th November 202130th July 2023596 Views

Baked Vegetables   INGREDIENTS   SERVES 4 TO 6 3 medium onions, peeled and diced 2 yellow or red peppers.

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Recipes 

Maritozzi Roman Breakfast Pastries

14th November 202130th July 2023616 Views

Maritozzi  Roman Breakfast Pastries   These typical Roman delicious brioche-like buns are offered for breakfast in all bars in the

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