Ingredients:
Dressing:
1/4 cup white wine vinegar
1 Tbsp each fresh oregano and chopped basil leaves (or 1/2 tsp each of dried oregano and basil)
1-2 cloves garlic, minced
3/4 cup olive or walnut oil
Salt and pepper, to taste
Salad:
6 medium-sized Idaho Potatoes, well scrubbed
1/4 cup balsamic vinegar
1/4 cup chicken or vegetable broth
1 cup sliced red onion (soaked in cold water)
1/4 cup pitted, oil-cured black or green olives
3/4 lb hot Italian turkey sausage, cooked and sliced thinly
6 cups washed arugula or field greens
In a small mixing bowl, combine dressing ingredients and set aside.
Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7-9 minutes. Drain potatoes well. Transfer potatoes to a large mixing bowl. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.
Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.
Pour dressing over the mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.
Ingredients:
1 lb. fettuccine
4 oz. pancetta
2 tbs. olive oil
3 egg yolks
4 oz. grated Pecorino
salt
pepper
Heat olive oil in a skillet over medium-high heat. Add diced pancetta and fry until crisp and brown, 5-6 minutes. Remove from heat and set aside.
In a bowl beat together egg yolks, Pecorino cheese, salt and a generous amount of pepper. Set aside.
Cook the fettuccine in plenty of boiling salted water until al dente, strain and pour back into pot. Over a low flame, add the cooked pancetta and the egg mix, allow the heat to cook the eggs for a few minutes. Toss well, sprinkle some more cheese on top and serve immediately.
Ingredients:
4 slices white bread
4 eggs
7 cups milk
grated Parmigiano
1 clove garlic, chopped
1 pinch of oregano
5 tbs. olive oil
1 lb. mushrooms, sliced
2/3 lb. tomatoes, peeled and chopped
salt
pepper
Remove and discard the crust of the white bread and moisten the rest with milk. Sauté the garlic with oil; stir in the mushrooms for few minutes and then add the tomatoes. Cook for 10 mins. Let cool for a while.
Whip the eggs; mix in the cheese and the moist bread; combine with 2/3 of the sautéed mushroom and tomatoes, then place this mixture in a buttered baking dish: top with a layer of remaining mushrooms. Sprinkle with oregano, salt and pepper. Bake for about 10-15 mins. in oven at 400ºF.
Ingredients:
1 lb. top round veal
1/4 lb. sliced prosciutto
sage leaves
1 cup flour 1/2 cup beef broth (optional)
2 tbs. olive ail
4 tbs. butter
1 glass white wine
salt
pepper
Cut the veal into thin slices and flatten with a wooden mallet. Place a slice of ham over each slice of meat with a sage leaf in the center. Roll them up and close them with a toothpick as you would a safety pin (it should not go across the rolls but make a stitch along the sides).
Put the oil and butter in a saucepan. Lightly dust the rolls with flour and sauté over medium flame for 3 mins. Add wine and simmer for another 2 mins. Add salt and pepper to taste. Arrange the rolls on a serving platter. In the skillet used to cook the rolls, let the cooking juices reduce for a minute, then pour over the rolls. Serve immediately.
Ingredients:
12 veal escalopes
3 oz. butter
2 lemons (1 squeezed, 1 thinly sliced into 12 slices)
flour
white wine
salt
white pepper
1 oz. dry white vine
1 tbs. parsley, chopped
Melt 1 1/2 oz. butter in a shallow pan. Dust the veal with flour and sauté briskly, 30 secs. on each side. Remove from the pan, place in serving platter and set aside in a warm place.
Melt the remaining butter in a clean skillet. When hot, add a splash of dry white wine, let reduce quickly then add the juice of one lemon, salt and pepper to taste and parsley. While very hot and foaming, pour the sauce over the veal. Place 2 slices of lemon with a pinch of parsley on each escalope and serve.
Ingredients:
1 cup sweet almonds
1 cup bitter almonds
1/2 cup granulated sugar
1 tsp. vanilla
2 cups sugar
5 egg whites
Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar. Add the vanilla, beat egg whites till stiffened, then fold in the almonds. Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit. Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours. Pre-heat the oven to 350ºF and bake for about 20 mins. Remove from oven and cool.
Ingredients:
1 lb ground beef
1 lb ground pork
3 eggs
1/4 cup of grated romano cheese
1/4 cup of bread crumbs
1 tbls chopped fresh parsely
1/2 tsp of black pepper
1/2 tsp salt
Mix all ingredients well in large bowl using hands or wooden spoon,
roll mixture into golf ball sized balls. Heat a large skillet, add
1 tsp oil, fry meatballs untill fully cooked, remove from skillet
and then add to your favorite tomato sauce and let simmer.
In a small mixing bowl, combine dressing ingredients and set aside.
