June 2016

Recipe: Bocconotti “Little mouthfuls”

Ingredients: Pasta Frolla Dough 3 Cups Flour ½ Cup Sugar 1 ½ Tsp Baking Powder ¼ Tsp Fine Sea Salt ¾ Cup Butter, cold 2 Eggs, lightly beaten Zest of one Lemon Special Equipment: Fluted Tartlet Tins (2 ½ “-3”) or Cupcake pan & liners Directions Combine flour, sugar, baking powder and salt in food […]

Recipe: Orecchiette con Cime di Rape “Little ears”

Ingredients: 1 lb Orecchiette Pasta 4 Filets of Anchovy, finely chopped 1.5 lbs Broccoli di Rabe, cleaned & trimmed 2 Fresh Garlic Cloves, coarsely chopped ½ Cup Extra Virgin Olive Oil Salt & Pepper, to taste Hot Pepper Flakes, to taste Pecorino-Romano Cheese, grated to taste Directions: Bring a large pot of nicely salted water […]

Recipe: Zio’s Mountain Picnic

Ingredients: 1 Extra Large Round Pane Altamura 10 Pieces Bone-In Chicken Legs and Thighs 12 Eggs, Lightly beaten 10 Red & Green Bell Peppers, cut into strips Olive Oil Garlic Salt & Pepper Directions: In large pan, fry the chicken, salt and pepper. Remove and set aside. Add more oil, add peppers, salt. When peppers […]

Amalfi Stuffed Tomatoes

Ingredients: San Marzano Plum Tomatoes Breadcrumbs Seasoned Anchovy Capers White Wine Parsley Parmigiano Olive Oil Directions: In a bowl mix bread crumbs, chopped anchovy, chopped capers, parsley, garlic, olive oil, white wine. Till wet sand consistency. Top with more grate parmigiano before oven. Bake 10-15 minutes. Variation: Spinach, Pine Nuts, Parmigiano, Ricotta. Hit Top with […]

Recipe: Nonna’s Summer Tomato Salad

Ingredients: 3 Ripe Tomatoes, cut into wedges 1 Sweet Onion, sliced 1-2 Green Peppers, chopped 4-5 Basil Leaves, torn Hot Peppers, if you like Extra Virgin Olive Oil Crusty Italian Bread Directions: Season everything with a little salt as you add it to the serving bowl. Drizzle with olive oil, give it a gentle toss. […]

Recipe: Fiori di Zucca (Fried Zucchini Bloss oms)

Ingredients: 20 Zucchini Blossoms 1 Cup Flour 1/2 Cup Cold Water 2 Eggs 2 Tbsp Locatelli ¼ Tea Salt ¼ Tea Pepper 1 Tbsp Parsley, fresh, chopped Vegetable Oil, for frying Directions: Clean the blossoms by removing the pistil, very gently rinse with water (only if needed) and dry. Prepare the batter by using a […]

Recipe: Pasta con Sarde al modo mio

Ingredients 1 lb Linguine 5 Fresh Sardines Pinch Saffron ¼ cup Pernod (fennel liqueur) Extra Virgin Olive Oil Directions: Cut the heads off the sardines. Then open them up and remove their backbone, peel it gently from head to tail. If you want remove as many bones as you can without wasting the fish. Do […]

Recipe: Sicilian Sea Scallops Salad with Fresh Orange Vinaigrette

Ingredients 12 Sea Scallops, washed and dried ½ Cup Fresh Orange Juice Zest from one Orange 12 Orange Segments 1 Tablespoon Dijon Mustard 1 Teaspoon Honey Mix of Baby Lettuces 1 Fennel bulb, freshly sliced High Quality Aged Balsamic Vinegar Extra Virgin Olive Oil Coconut or Grapeseed Oil Salt & Pepper For the Dressing: In […]

Recipe: Lamb & Potatoes

Ingredients: ½ Spring Lamb, cut into pieces (ask our Butcher!) 4 Garlic Cloves, pressed 1 Tbsp Sicilian Oregano, dry 4 Sprigs Rosemary, fresh ½ Cup Extra Virgin Olive Oil Kosher Salt 10 Potatoes, Red or Yukon gold, peeled and wedged 12 Garlic Cloves, whole 1 Bay Leaf ½ Tsp Sicilian Oregano, dry Kosher Salt 1 […]

St. Joseph’s Day Cakes

Ingredients: Zeppole 1 ½ Cups Water 5 Tbsp Butter 3/4 Cup Flour 4 Eggs 1 Tbsp Vanilla Custard Cream: 1/3 Cup sugar 2 Tbsp Corn starch 1/8 Tsp Salt 2 Egg Yolks – Beaten 2 Cups Milk 2 Tsp Vanilla Directions: Sfingi: In a medium pot, boil water, then remove from heat and add vanilla […]