Recipe: 3-Cheese Mini Macs

These little appetizers are easy to make ahead and heat up as needed and when you use really good cheese they are hard to stay away from!
1/2 lb De Cecco Elbows*
1-1/2 T butter + more for brushing
1/4 c Parmigiano Reggiano, grated*
2 T flour
3/4 c milk
4 oz raw cheddar, cubed*
4 oz sharp provolone, cubed*
1 egg yolk
1/4 [...]

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Recipe: Balsamic Roast Chicken & Potatoes

1/2 onion
3 garlic cloves
2 handfuls fresh basil
1 tsp Ligurian herb blend*
2 oz pancetta, chopped*
5 T good balsamic vinegar*
1 T good EVOO*
Sea salt & fresh ground pepper*
1 organic chicken
6 baking potatoes, cleaned and cubed into 2″ pieces
1 c dry white wine*
Fresh parsley to garnish
* Available at ATI
In a food processor combine the onion, garlic, herbs and [...]

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Product Review: Pasta di Gragnano Sfoglia

These thin pasta sheets are a great alternative to making fresh pasta for your layered Italian dishes.  Parboil for a few minutes and use in lasagna.  Give them a try! 
Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. There, a consortium of small producers, the Cooperativa di Pasta Gragnano, [...]

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Recipe: Funghi alla Parmigiana

1.5 lbs mushrooms, I like cremini
2 T parsley, chopped
2 garlic cloves, minced
4 T Parmigiano Reggiano, grated*
1/4 c good EVOO*
1/2 tsp oregano*
3/4 c bread crumbs*
Sea salt & fresh ground pepper*
* Available at ATI
Clean the mushrooms and place in a baking dish with 1 T of the olive oil.  Coat the mushrooms evenly and sprinkle with parsley, [...]

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Recipe: Zabaglione

6 egg yolks
6 tsp sugar
6 half egg shells full of Marsala
Break the egg yolk into the top of a double boiler.  Add the sugar and beat until light yellow and blended well.  Add the Marsala and beat well again.
Place boiling water in the bottom of the double boiler.  Cook the egg yolk mixture over the [...]

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Recipe: Eggs Florentine

4 eggs
3 T good EVOO*
1.5 lb fresh spinach
Sea salt & fresh ground pepper*
4 T Pecorino Romano cheese, grated*
* Available at ATI
Wash and dry the spinach.  Heat the oil in a pan and add the spinach.  Cover and cook for 10 minutes or until tender.  Season with sea salt and pepper.  Divide the spinach evenly between [...]

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Recipe: Polenta w/ Sausage

2 c polenta*
6 c water
1 tsp sea salt*
2 T good EVOO*
1 garlic clove, minced
1 lb Italian sausage*
2 T parsley, chopped
2 T butter
1 can Italian tomatoes*
2 oz Parmigiano Reggiano*
* Available at ATI
Place the water in a large pot with tall sides.  Add the sea salt and gradually pour in the polenta while constantly stirring.  Cook slowly [...]

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Recipe: Stuffed Artichokes

4 large artichokes
1 c bread crumbs*
4 T sharp provolone cheese, grated*
4 salt packed anchovy filets, chopped fine*
2 garlic cloves, minced
2 T parsley, chopped
6 T good EVOO*
Sea salt & fresh ground pepper*
* Available at ATI
Cut the stems and 1/4″ off the tops of the artichokes.  Romove any rought outer leaves.  Wash the artichokes and tap on [...]

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Recipe: Broccoli with Olives

2 lbs broccoli
1 garlic clove, minced
4 T good EVOO*
1/2 c gaeta olives, pitted & chopped*
Sea salt & fresh ground pepper*
* Available at ATI
Clean and wash the broccoli.  Cut into bite sized pieces.  Cook in a pot of boiling, salted water for 8 minutes.  Drain well.  In a skillet heat the olive oil and garlic until [...]

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Recipe: Filet Mignon, Sicilian Style

2 lb filet mignon, have sliced 1.5″ thick
1 onion, sliced thin
2 oz pancetta*
1/8 lb butter
1/2 c marsala
Sea salt & fresh ground pepper*
* Available at ATI
Heat a skillet and brown the pancetta slightly.  Add the onion and cook for 5 minutes or until lightly brown.  Remove the pancetta and onion from the skillet.  Season each side [...]

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