Here’s a pasta recipe that was a family favorite! Ingredients: 2 garlic large garlic cloves sliced thin½ cup extra virgin olive oil2 tablespoons of chopped fresh Italian parsley¼ cup of sliced Kalamata olives or Gaeta Olives¼ cup of sliced green olives with herbs¼ cup of sliced green French olives¼ cup of capers (drained)¼ cup of … Read more
Ingredients 3-3/4 cups unbleached all-purpose flour2/3 cup sugar1/2 teaspoon salt1/2 teaspoon active dry yeast1/4 teaspoon lemon zest1 teaspoon of dry vanilla1/2 teaspoon of cinnamon3 large eggs, room temperature¼ cup lukewarm water1/3 cup of orange juice1 tablespoon warm honey2 oz of Strega Liquor11-1/2 tablespoons unsalted butter (10-1/2 tablespoons softened and cut into tablespoons; 1 tablespoon chilled) … Read more
Ingredients: Shrimp (size at your discretion), peeled (tails left on) and deveined6 tablespoons extra virgin olive oil1 cup basil leaves (There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. … Read more
Ingredients: 1 garlic clove, minced3/4 teaspoon (or more) fine sea salt1/2 teaspoon (or more) black pepper1/2 teaspoon dried crushed red pepper1/2 teaspoon (packed) grated lemon peel3 1/2 tablespoons fresh lemon juice3/4 cup extra-virgin olive oil3/4 cup (packed) chopped Italian parsley ( Italian parsley is the flat-leaved variety as opposed to the curly “moss” variety common … Read more
Ingredients: 2 fennel bulbs, cored and sliced (Fennel-finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy … Read more
Served over Mashed Potatoes and Steamed Green Beans. Ingredients: 8 (Dry) Sea Scallops (serves 2 people)1/3 cup white wine3 drops of tabasco sauce4 sprigs of fresh Rosemary (pull apart leaves off of 2 sprigs and roughly chop) (save 2 sprigs for serving)½ cup of Seafood Stock or Chicken StockSalt to taste around ½ tsp1 tablespoon … Read more
Cleaning and preparing soft shell crabs for the Parisienne Sauce Buon Appetito!
Parisienne Sauce served using Soft Shell Crabs Ingredients: 1 cup of chicken stock5 tablespoons of butter¼ cup of fresh squeezed lemon juice ( Juice form 1 ½ lemons)1 teaspoon of drained capers (nonpareil packed in brine)3 dashes of Tabasco sauce3 ounces of sherry½ teaspoon of saltFresh ground pepper to taste2 sprigs of chopped Italian parsley … Read more
Ingredients: 1 cup of chopped fresh Italian parsley1 ½ cup chopped fresh basil½ cup grated cheese (parmagiana is best)½ extra virgin olive oil¼ cup toasted walnut or¼ cup of toasted pignoli nuts1 clove garlic¼ tsp salt½ boiled potato (1/4 mashed) yellow potato is creamiest to use Procedure: Add parsley basil and coarsely chop Toast the … Read more
Ingredients: 1 cup of chicken stock (unsalted)5 TBSP butterJuice of 1 ½ lemons (1/4 cup)3 dashes of Tabasco3 oz of sherry or white wine ( milder)½ tsp saltFresh ground pepper to taste2 sprigs of chopped Italian parsley*Prepared Chicken Scallopini Procedure: Add all ingredients to prepared chicken scallopini and the whole wedges of lemon. (You also … Read more