Chicken Manicotti

Ingredients: 2 cups chicken, cooked and diced 2 eggs, beaten 1 1/2 cups shredded mozzarella cheese, divided 1 cup grated Parmagiana cheese, divided One 15-ounce container ricotta cheese 1/4 cup fresh basil, chiffonade 1 large clove garlic, minced 1 teaspoon salt, divided 1/4 teaspoon pepper 2 tablespoons butter 2 tablespoons flour 2 cups half and … Read more

Penne al’ Amalfitano Recipe

Layer a bowl of penne with 825 MAIN Marinara Sauce, a spoon of pesto* and topped with a spoon of ricotta cheese drizzled with extra virgin olive oil. Pesto Ingredients: 1 cup of chopped fresh Italian Parsley 1 ½ cup chopped fresh Basil ½ cup of grated parmagiana cheese ½ cup extra virgin olive oil … Read more

The Most Famous Of All – The Potato Gnocchi

Easily the most delightful and famous of all Gnocchi dishes is the Potato Gnocchi  served with an authentic southern Italian marinara sauce like our very own 825 MAIN Marinara Sauce. In Naples we like to serve our Gnocchi with chunks of fresh mozzarella cheese and lots of marinara sauce. From Naples, Italy Gnocchi Serves: 12 … Read more

Spinach Ricotta Gnocchi recipe

From Florence, Italy – Gnudi – Spinach Ricotta Gnocchi Ingredients: 1 cup whole milk ricotta cheese 1 pound frozen spinach, thawed and squeezed dry 1 cup grated Parmesan 2 eggs 2 egg yolks 1 teaspoon salt 1 teaspoon freshly ground black pepper 5 tablespoons all-purpose flour, plus 1 cup for coating Jar of 825 MAIN … Read more

Bucatini All’Amatriciana

Bucatini all”Amatricianais an ode to simplicity – rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed. Most but not all agree that “amatriciana” comes … Read more

Pasta e Fagioli (Pasta Fazul napolitana)

*Ditalini, which means “little thimbles” in Italian, is most typically used in the Campania region of Italy, where it graces Pasta E Fagioli. It’s a small tubular shaped pasta. The nutty flavor and firm “al dente” texture is a great addition to this Italian bean soup! Nothing like a hot bowl of Pasta e Fagioli … Read more

Fra Diavolo Sauce

Fra diavolo, means “brother devil” in Italian,  is the name given to a number of spicy sauces, usually tomato-based, used in American Italian cooking.  Fra diavolo sauce is served  simply over pasta but most are prepared with one or more types of shellfish.  Coppola’s Restaurant has always served it featuring dishes like Calamari, Shrimp, clams, mussels … Read more

Putanesca Sauce

The history of the puttanesca sauce is interesting. Some say, because of the Italian translation of the name, puttanesca, which means prostitute, a whore’s favorite meal. But I know a much likelier version of this history from my mom’s home town, the island of Ischia. Apparently, it was late one night and clients showed up … Read more

Penne alla Vodka

Vodka releases flavors from the tomatoes that are alcohol soluble. The alcohol coaxes those flavors out and then disappears. But the alcohol does lend some flavor. It is almost sweet, peppery flavor that makes the tomatoes taste sweeter. If you can taste the alcohol, the sauce hasn’t cooked enough. The cream should be added at … Read more

Baked Stuffed Eggplant

It’s hard to imagine south Italian cooking without eggplant — on pasta, grilled, stewed, roasted, stuffed and more. I included a stuffed version that is absolutely delicious with non other than our authentic Marinara sauce! Ingredients: 2 medium eggplant 8 oz ground beef 1 large thinly sliced onion 4 Tbl extra virgin olive oil 1 … Read more