Olive Garden Italian Restaurant s Recipes

Antipasti (Appetizers)

Baked Stuffed Artichokes with Foccacia

Prep Time: 30 minutes

Cook Time: 1 hour

Serving Size: 4

Ingredients

ARTICHOKES & STOCK

2 fr esh ar t ich okes

1 fr esh lem ons, cu t in ha lf

1 sm a ll on ion , r ough chopped

8 cups w a ter

4 cups wh ite w ine

1 ea bay lea f

4 ea peppercorn , bla ck

TOPPING

6 Tbsp fon t ina ch eese, sh redded

2 Tbsp Pa rm esan cheese, g ra ted

ARTICHOKE STUFFING

1 /4 cu p bu t ter , sa lted

1 cup on ion , sm a ll diced

1 /4 tsp fr esh gar lic, ch opped

1 tsp basil, fr esh chopped (1 /4 tsp dry )

1 /2 cu p tom ato, plum diced, r em ov e jelly and seeds

2 Tbsp Pa rm esan cheese, g ra ted

1 1 /4 cup foccacia bread, sm a ll diced

1 /2 cu p w h ite w ine

2 tsp fla t lea f par sley , ch opped

Sa lt to ta ste

Pinch bla ck pepper

Procedures

Prehea t ov en to 3 5 0F.

ARTICHOKE STUFFING

1 . USE scissor s to sn ip off sha rp poin ts of ea ch a r t ichoke lea f.

2 . COMBINE lem on h a lv es, chopped on ion , w a ter , w ine, bay lea f and peppercorns in a stock

pot. Br ing to a boil; add a r t ichokes.

3 . SIMMER un til a r t ichokes a r e tender , abou t 1 0-1 5 m inu tes. Rem ov e pot from hea t and a llow

ar tichokes to cool in stock.

STUFFING:

1 . MELT bu tter in a m edium sau cepan . Add r em a in ing on ions and gar lic. Sau t for 5

m inu tes. Add r em a in ing ingredien ts and let cool.

2 . CUT cooled ar t ich okes in h a lf, leng thw ise, exposing inner leav es.

3 . SCOOP ou t cen ter pr ickly leav es w ith a tea spoon , leav ing th e choke (hea r t) in tact . Place

stu ffing in th e hollow ed-ou t ar t ich oke.

4 . TOP w ith ch eeses and bake a t 3 5 0F until cen ter is hot (abou t 2 0 m inu tes).

1/27/2011 Olive Garden Italian Restaurant - Recipe

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Baked Stuffed Mussels with Focaccia andLemon

Prep Time: 1 hour

Cook Time: 30 minutes

Serving Size: 4

Ingredients

MUSSELS

2 cups w a ter

1 lem on , cu t in ha lf

1 cup wh ite w ine

1 Tbsp ga r lic, fr esh chopped

2 5 fr esh or frozen m u ssels in sh ell (bea rd r em ov ed,

shell scru bbed and fr ee from sand)

STUFFING

1 Tbsp oliv e oil

1 /2 cu p pancetta (Ita lian bacon)

1 /4 cu p on ion , diced sm all

3 Tbsp ga r lic, fr esh chopped

1 /2 lb bu tter (2 st icks), m elted

cup Tbsp Parm esan cheese, gra ted

1 Tbsp ka lam ata oliv es, chopped

1 Tbsp basil, fr esh chopped

1 Tbsp wh ite w ine

1 Tbsp pa r sley , fr esh chopped

1 /4 tsp sa lt

2 cups pla in stu ffing cubes

Fresh pa r sley , chopped

Procedures

Pre-h eat ov en to 3 5 0F.

MUSSELS

1 . PLACE w ater , lem on ha lv es, w h ite w ine and gar lic in a la rge sau ce pot . Add m u ssels and

cov er .

2 . ALLOW m ussels to cook un t il th ey hav e a ll opened.

3 . REMOVE m ussels and set aside to cool. Disca rd any m u ssels tha t hav e not opened. Disca rd

liqu id.

STUFFING

1 . HEAT oil in a sau t pan ov er m edium hea t . Add pancet ta and cook un til browned. Transfer

to paper tow els and a llow to dra in . Add on ions and gar lic to hot pan and cook u n til on ions

a re tr anslu cen t. Do not brown .

2 . MIX r em ain ing ingredien ts (except Pa rm esan cheese) in a bow l. Add dra in ed pancetta ,

cooked on ion and ga r lic. Mix w ell.

3 . REMOVE m ussels fr om shell. If u sing fr esh m ussels, r em ov e bea rd.

4 . PLACE m ussel back in one ha lf of th e shell. Pla ce 1 Tbsp stu ffin g on top of ea ch m ussel. Top

w ith g ra ted ch eese.

5 . REFRIGERATE u n til r eady to serv e.



SERVING

1 . PLACE stu ffed m ussels in a baking ca sserole dish .

2 . BAKE a t 3 5 0F for 2 0 m inu tes or un til h ot th rou ghou t.

3 . SERVE on a pla tter or por t ion on to sing le pla tes. Garn ish w ith par sley .

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Bruschetta al Pomodoro



Serving Size: 4

Ingredients

4 Rom a (plum ) tom atoes, diced

2 ga r lic clov es, chopped

1 gar lic clov e, cu t in ha lf

Black pepper to ta ste

Sa lt to ta ste

1 0 m edium fr esh basil leav es, ch opped

4 Tbsp ex tra v ir g in oliv e oil

8 slices cru sty Ita lian bread

Ex tra v ir g in oliv e oil (to dr izzle)

Procedures

1 . COMBINE diced tom atoes and chopped ga r lic in a m ix ing bow l. Sea son w ith sa lt & pepper to

ta ste. Add ha lf of chopped basil and 4 Tbsp of ex tr a v ir g in oliv e oil.

2 . DRIZZLE both sides of br ead slices w ith ex tra v ir g in oliv e oil. Gr ill br ead ligh tly on both

sides.

3 . RUB g r illed bread w ith cu t ha lf of gar lic clov e to in fu se w ith fla v or . Top each slice w ith

tom ato m ix tu re.

4 . GARNISH w ith r em a in ing chopped basil and serv e imm edia tely .

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Bruschetta Cannellini


Cook Time: 1 hours

Serving Size: 4

Ingredients

1 /2 1 5 -oz can w h ite cannellin i beans, dra ined

2 Tbsp fr esh lem on ju ice

1 /2 Tbsp Dijon m u sta rd

1 /2 Tbsp ba lsam ic v inega r

2 Tbsp sou r cr eam

Sa lt & pepper to ta ste


1 /2 loa f Ita lian bread


1 gar lic clov e, cu t in ha lf

1 sm a ll plum tom ato, diced

2 Tbsp chopped fla t lea f par sley (to garn ish )

Procedures

1 . MIX dra ined beans, lem on ju ice, m u sta rd, v in ega r and sou r cr eam in blender or food

processor u n til sm ooth . Add oliv e oil slow ly w ith blender or processor on . Add sa lt and

pepper to taste. Refr igera te approx im ately one hou r .

2 . DRIZZLE both sides of br ead w ith ex tra v ir g in oliv e oil. Gr ill br ead on both sides.

3 . RUB g r illed bread w ith cu t ha lf of gar lic to in fu se w ith gar lic fla v or .

4 . PLACE bow l of ch illed cannellin i m ix tu re in cen ter of la rge pla tter . Stagger gr illed bread

slices a round bow l. Garn ish w ith tom atoes and pa r sley .

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Caprese Flatbread

Prep Time: 30

Cook Time: 20

Serving Size: 4

Ingredients

8 Rom a or plum tom atoes, diced

1 gar lic clov e


1 1 /2 cup m ay onnaise

1 tsp sa lt

1 tsp gar lic powder

1 /2 tsp bla ck pepper

4 cups sh redded m ozza rella ch eese

2 0 m edium fr esh basil leav es, stemm ed and chopped (abou t cup)

1 /2 cu p Pa rm esan cheese, g ra ted

1 4 Tbsp ex tra v ir g in oliv e oil, div ided

1 1 oz con ta iner of r efr igera ted th in cru st pizza dough

Procedures

PREHEAT ov en to 3 5 0F.

DICE tom atoes in to sm a ll pieces. Tran sfer to a m ix ing bow l.

ADD chopped gar lic, sa lt , pepper , of chopped basil (abou t cup), and 4 Tbsp oliv e oil.

SET aside and a llow m ix tu re to m ar ina te for 1 0 m inu tes.

FLATTEN pizza dough in to r ectangle pan as indica ted on package, r each ing to pan edges.

DRIZZLE dough w ith oliv e oil and bru sh it ov er dough .

BAKE dou gh a t 3 5 0F for 1 0 m inu tes on cen ter r ack.

REMOVE from ov en and a llow to cool sligh t ly , abou t 2 m inu tes.

CUT ga r lic clov e in h a lf and rub, cu t side down , on to the su r face of th e bread. Th e sligh t

w arm th of th e bread w ill h elp ex tra ct the gar lic fla v or .

ALLOW bread to cool com pletely , abou t 1 0 m ore m inu tes.

INCREASE ov en tem pera tu re to 4 5 0F.

COMBINE m ay onnaise and ga r lic powder in a m ix ing bow l. Ev en ly spread on to the breads

su r fa ce.

TOP w ith sh redded m ozza rella to ev en ly cov er su r fa ce.

DRAIN tom ato m ix tu re and spread ev en ly ov er the bread.

SPRINKLE w ith g ra ted Pa rm esan cheese.

RETURN fla tbread to ov en for 5 -7 m ore m inu tes or un til golden , cr isp and bubbly .



GARNISH w ith r em a in ing chopped basil and serv e.

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Clams Bruschetta



Serving Size: 4

Ingredients

8 slices Ita lian bread

1 clov e ga r lic, peeled, cu t in ha lf

1 /2 cu p ex tra v ir g in oliv e oil

1 cup (or 2 6 -oz can s) ch opped clam m eat , dra in ed

4 la rge r ipe tom atoes, cu t in to th ick slices

Kosher sa lt and fr esh ly g round pepper to ta ste

1 2 fr esh a rugu la or ba sil leav es, r insed and dr ied

Procedures

1 . PRE-HEAT g r ill. Toast both sides of br ead slices on the g r ill.

2 . RUB cu t side of ga r lic clov es on toasted bread to in fu se w ith gar lic fla v or .

3 . PLACE 1 tom ato slice & 1 Tbsp clam m eat on each slice of g r illed bread. A r range on la rge

pla tter . Spr inkle w ith Kosh er sa lt and fr esh ly ground pepper , to taste. Dr izzle w ith ex tra

v ir g in oliv e oil.

4 . SLICE a rugu la or ba sil leav es in th in str ips and distr ibu te ov er bru schet ta . Serv e

imm edia tely .

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Crostini con Funghi



Serving Size: 4

Ingredients

2 oz dr ied porcin i m ushroom s

2 Tbsp bu t ter , unsa lted

1 /2 cu p y ellow on ion , finely diced

1 1 /2 Tbsp gar lic, sliced v ery th in (abou t 4 clov es)

1 1 /2 cup cr im in i m u shroom s

1 1 /2 cup w h ite m ushroom s

1 Tbsp a ll-pu rpose flou r


1 /2 cu p h eav y cr eam

1 /2 tsp fr esh th y m e

1 Tbsp sm a ll cu t fr esh ch iv es

Sa lt to ta ste

Fresh g round black pepper to ta ste



Fresh thy m e (ga rn ish )

Procedures

1 . RINSE dr y porcin i m u shroom s w ith w a ter . Pla ce in a bow l and add hot w ater un t il

m ushroom s a re ju st cov ered. Soak for 2 0 m inu tes. Dra in m ush room s and set a side liqu id for

sau ce.

2 . ADD bu tter to skillet and m elt . Add on ion s and ga r lic. Sau te ov er low h eat u n til on ions a r e

a ligh t golden brown . Add cr im in i m u shroom s, w h ite and dra ined porcin i m ush room s.

Sau te ov er h igh h eat for 5 m inu tes. St ir fr equ ently . Cook un t il a ll m oistu re h as ev apora ted.

3 . SPRINKLE flou r ev en ly across m ushroom s. Mix w ell. Add wh ite w ine. Mix w ell and cook for

2 m inu tes. Add r eserv ed soaking w a ter from m ush room s and cook for 2 m inu tes. Add

heav y cr eam and m ix w ell. Add th y m e and ch iv es. Sea son w ith sa lt and pepper .


5 . SPOON hot m u shroom topping on bread slices. Garn ish pla te w ith a spr ig of fr esh thy m e.

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Italian Pasta Salad Supremo withPrimavera Toast



Serving Size: 4

Ingredients

PASTA SALAD

1 2 oz t r i-color rot in i pa sta (or y ou r fav or ite sm a ll

pasta ), cooked a ccording to package dir ect ions

1 cup green pepper , m edium diced

1 cup r ed pepper , m edium diced

2 fr esh rom a tom atoes, seeds r em ov ed, diced

1 Tbsp fr esh gar lic, ch opped

3 Tbsp sundr ied tom atoes

1 /2 cu p fr esh basil, ch opped

1 /2 lb Genoa sa lam i, ju lienne cu t

1 /2 lb Capicola h am , ju lienne cu t

1 /2 cu p roasted r ed pepper s, m edium diced

1 /4 cu p Pa rm esan cheese

1 /4 cu p Rom ano cheese

3 /4 cup ex tra v ir g in oliv e oil

3 /4 cup ba lsam ic v inegar

Sa lt and fr esh g round black pepper to ta ste

SPREAD FOR TOAST

2 cups m ay onna ise

1 g reen on ions, th in sliced

1 Tbsp fr esh gar lic, ch opped

1 /2 cu ps Pa rm esan ch eese

Papr ika a s needed

MISC

1 loa f Ita lian bread, sliced

Basil leav es

Spr ing m ix lettu ce g r eens

Grape tom atoes (a s n eeded)

Procedures


1 . COMBINE a ll pa sta sa lad in gredien ts in a la rge m ix ing bow l. Mix ev en ly and ch ill un til

r eady to serv e.

2 . COMBINE m ay onna ise, g r een on ions and ga r lic together in a sepa rate bow l.

3 . TOAST Ita lian bread slices ligh t ly . Tu rn bread ov er . Spread m ay onna ise m ix tu re on

un toasted side. Spr inkle w ith Pa rm esan Cheese and papr ika .

4 . BAKE for 6 -8 m inu tes or un til ligh tly brown .

PLATING SUGGESTION

1 . PLACE a la y er of spr ing m ix let tu ce g r eens on a ch illed sa lad pla te. Place a 1 -cup por t ion of



pasta sa lad in cen ter of pla te.

2 . DECORATE pla te w ith grape tom atoes and toa st . Garn ish w ith ba sil leav es on top of sa lad.

Spr inkle w ith Pa rm esan cheese.

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Italian Sausage Stuffed PortobelloMushrooms with Herb Parmesan CreamSauce



Serving Size: 4

Ingredients

STUFFING

4 la rge por tobello m u shroom s, stem s & g ills r em ov ed

1 lb Ita lian sau sage

1 tsp fr esh Ita lian pa r sley , chopped

1 tsp fr esh basil, chopped

1 clov e ga r lic, chopped

1 cup ga r lic crou tons, finely ground

1 /4 cu p m ilk


2 eggs

SAUCE

2 cups heav y cr eam

2 Tbsp fr esh basil, ch opped (2 tsp dry )

1 /4 cu p Pa rm esan cheese, g ra ted

Sa lt to ta ste

Pepper to taste

Procedures

Prehea t ov en to 3 5 0F.

MUSHROOMS

1 . CLEAN top of m ushroom s w ith dam p cloth . Pla ce cleaned m ushroom s on a sh eet tr ay , stem

side down . Bake a t 3 5 0F for 5 -8 m inu tes.

2 . REMOVE fr om ov en un til r eady to stu ff, in step 4 below .

STUFFING

1 . BROWN sau sage in a nonstick skillet , crum bling sau sage in to sm a ll pieces. Once browned,

dra in fa t and tr ansfer to a paper tow el to cool.

2 . BEAT eggs w ith m ilk in a m edium bow l, th en m ix in pa r sley , basil, ga r lic, crou ton s, and

Parm esan cheese.

3 . ADD cooled sau sage and m ix w ell -- m ixtu re sh ou ld be w et bu t firm and hold together

easily .

4 . TOP pr e-baked m u shroom caps w ith sau sage m ix tu re and bake in 3 5 0F ov en for 1 5 - 2 0

m inu tes, or un t il golden brown and cooked th roughou t.

SAUCE

1 . HEAT cr eam in sau ce pan and ligh tly boil u n til h a lf it s or ig ina l v olum e, being carefu l not

to scor ch . Mix in Pa rm esan cheese, ba sil, sa lt and pepper .

2 . SPOON 2 ounces of sau ce ov er top of each m ushroom .

Garn ish w ith a spr ig of fr esh Ita lian par sley or fr esh basil and serv e.



Portobello Mushrooms with Mozzarella

Prep Time:

Cook Time: 1 hour

Serving Size: 4

Ingredients

4 la rge, firm por tobello m u shroom caps, stem s & g ills

r em ov ed

3 /4 cup oliv e oil

1 /4 cu p ba lsam ic v inega r

1 2 -1 6 sm a ll, fr esh m ozzarella ba lls

(if y ou can t find fr esh m ozzarella , u se a block and cu t

in to cu bes)

1 /4 cu p pim ento str ips or sundr ied tom atoes in oil

1 /4 cu p sliced bla ck oliv es

4 Tbsp pesto sau ce

Sa lt and fr esh ly g round pepper to taste

Fresh basil leav es

Procedures

Prehea t ov en to 3 7 5 F.

1 . REMOVE any dir t fr om m ushroom caps w ith a dam p tow el and place in a sha llow pla te,

tops down .

2 . POUR oil and ba lsam ic v inegar ov er caps and a llow to m ar ina te for 1 hou r .

3 . BAKE caps in ov en a t for 8 -1 0 m inu tes, tops up (if th er e is any excess m oistu re, it w ill dra in

ou t of th e m ushroom when baking in stead of pooling inside, cau sing the m ush room to

becom e soggy ).

4 . CUT m ozza rella ba lls in h a lf and place in a bow l. Add pim ento or sundr ied tom ato, oliv es,

pesto, sa lt and pepper and st ir .

HINT: For increa sed m ushroom flav or , finely chop and sau t m ushroom stem s in oliv e oil

and add to fillin g m ix tu re.

5 . FILL ea ch cap w ith the m ixtu re and dr izzle w ith m ar inade. Bake caps for 8 -1 0 m inu tes

m ore, or un t il m ost of th e cheese is m elted.

6 . GARNISH w ith fr esh basil leav es and serv e.

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Spinach & Artichoke Dip



Serving Size: 4

Ingredients

2 fr esh ar t ich okes

1 lem on , ju ice squ eezed

1 tsp sa lt

OR

1 1 4 -oz can ar t ich oke h ear ts, dra in ed and sliced

1 lb cr eam cheese, r oom tem peratu re

8 oz m ascarpone ch eese, r oom tem pera tu re

2 Tbsp a ll-pu rpose flou r , sifted

1 cup Pa rm esan ch eese, gra ted

1 /4 tsp fr esh th y m e leav es

1 /4 tsp cru sh ed r ed pepper

1 Tbsp fr esh fla t lea f pa r sley , ch opped

1 gar lic clov e, m inced

5 green on ion s, chopped

Sa lt to ta ste

Ground black pepper to taste

1 6 -oz pack fr esh spinach , chopped



Procedures

Prehea t ov en to 3 2 5 F.

PREPARATION WITH FRESH ARTICHOKES

1 . BOIL a r t ichokes in 3 qu ar ts w a ter w ith 1 tsp sa lt and lem on ju ice.

2 . COOL a r t ich okes. Clean , peel, r em ov e cen ter choke and slice ar t ich oke.

3 . FOLLOW Dip Prepara tion steps below u sing fr esh a r t ichokes.

DIP PREPARATION

1 . MIX a ll in gredien ts in a la rge bow l, except bread and extra v irgin oliv e oil .

2 . COAT a la rge non-st ick baking pan w ith pan spray ; fill pan w ith m ix tu re. Bake a t 3 2 5 F

for abou t 2 5 m inu tes or un til bubbling and cen ter is hot .


4 . SPRINKLE top of h eated dip w ith parm esan cheese. Serv e hot w ith g r illed bread.

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Tomato & Mozzarella Caprese


Cook Time: N/A

Serving Size: 4

Ingredients

8 th ick slices of v ine-r ipened tom atoes

2 Tbsp ba lsam ic v inega r

8 m edium fr esh basil leav es

*1 2 oz fr esh m ozza rella cheese, sliced in to 8 slices

Dry oregano leav es to ta ste

Sea sa lt or kosh er sa lt to ta ste

Fresh g round pepper to ta ste

2 Tbsp ex tra -v ir g in oliv e oil

Procedures

1 . ARRANGE sliced tom atoes on a la rge pla tter .

2 . PLACE one ba sil lea f on top of ea ch tom ato slice.

3 . PLACE one slice of m ozza rella on top of each basil lea f.

4 . SPRINKLE or egano, sa lt and black pepper on cheese and dr izzle w ith ex tra-v ir g in oliv e oil.

Fin ish w ith dr izzle of ba lsam ic v inegar .

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Tomato-Basil Crostini

Prep Time: 2 hours


Serving Size: 4

Ingredients

1 1 /2 cups fr esh plum tom atoes, seeds and jelly

r em ov ed, diced

1 Tbsp fr esh basil, finely ch opped


1 /4 t sp sa lt

1 m edium ga r lic clov e, peeled & cru sh ed


2 Ita lian fla t br eads (4 oz ea ch )

1 Tbsp fr esh ly g ra ted Pa rm esan cheese to ta ste

Procedures

Prehea t ov en to 400F.

TOMATO-BASIL TOPPING

1 . BLEND tom atoes, basil, fir st qu an tity of ex tra v ir g in oliv e oil and sa lt thorough ly .

Refr igera te for 2 h ou r s before serv ing . Ju st pr ior to serv ing , dra in excess liqu id.

Gar lic-In fu sed Oliv e Oil

1 . COMBINE cru shed gar lic to second quant ity of ex tra v ir g in oliv e oil. In fu se (let soak) for one

hou r .

CROSTINI

1 . LINE sheet pan or cookie sheet w ith foil.

2 . DRIZZLE ga r lic-in fu sed oliv e oil ov er fla t br ead; spr inkle w ith Parm esan ch eese.

3 . BAKE for 4 -5 m inu tes un til h ot , bu t not cr isped or dr ied.

4 . TRANSFER fla t br eads to serv ing pla te. Cu t in to w edges or 2 " x 2 " squares.

5 . TOP ea ch piece w ith ch illed Tom ato-Basil Topping . Serv e im m edia tely .

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Bevande (Drinks)

Granita-styled Italian Iced Maraschino


Cook Time: N/A

Serving Size: 4

Ingredients

4 Tbsp Grenadine (or ch er ry ju ice)

4 Tbsp Vodka

4 Tbsp DiSa ronno Am aretto

4 Tbsp Kah lu a

1 /2 cu p Ha lf & Ha lf

1 /2 cu p Cranber ry Ju ice

Ice (a s needed)

Cher r ies

Procedures

1 . ADD a ll in gredien ts in to a m ix ing t in (in order listed). Add ice and shake.

2 . SHAVE or cru sh ice in a blender , th en pla ce in to y ou r fa v or ite cockta il g la sses.

3 . STRAIN ch illed cockta il m ix tu re ov er ice.

4 . GARNISH w ith a cher ry .

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Italian Cream Soda


Cook Time: N/A

Serving Size: 4

Ingredients

1 cup Oliv e Garden Signa tu re Ita lian Sy rup Flav or

(Choose y ou r fav or ite: V an illa , Cher ry , Orange,

Raspber ry , A lm ond, Hazelnu t or Ca ram el)

1 /2 cu p Ha lf & Ha lf

2 1 /2 cups Club Soda

Ice (a s needed)

Wh ipped cr eam (if desir ed)

Procedures

1 . MIX in gredien ts and serv e ov er ice.

2 . ADD a w h ipped cr eam ga rn ish to m ake it m ore specia l!

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Mocha Caramel Cream


Cook Time: N/A

Serving Size: 4

Ingredients

4 Tbsp Oliv e Garden Ita lian Signatu re Sy rup -

Caram el Flav or

4 Tbsp Oliv e Garden Ita lian Signatu re Sy rups -

Van illa Flav or

4 Tbsp Chocola te Sy rup

1 cup Espresso

Steam ed m ilk

Wh ipped cr eam

Procedures

1 . COMBINE sy rups and espresso. Mix .

2 . POUR in to tw o coffee cups.

3 . TOP off w ith steam ed m ilk and w h ipped cr eam .

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Tuscan Tea


Cook Time: N/A

Serving Size: 4

Ingredients

1 cup Oliv e Garden Ita lian Signa tu re Sy rup - Lem on

Flav or

4 cups fr esh ly -brew ed iced tea

Ice (a s needed)

2 lem ons, cu t in w edges

Procedures

1 . MIX Lem on Sy rup w ith iced tea .

2 . SERVE ov er ice. Garn ish w ith lem on w edge.

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Dolci (Desserts)

Bread Fruit Pudding


Cook Time: 2 hours

Serving Size: 4

Ingredients

3 cups cubed bread (sta le, firm , cru st tr imm ed)

1 cup m ilk (for soaking )

4 eggs

1 cup heav y cr eam

pinch sa lt

1 /2 cu p sugar

1 lem on (zest , fine)

2 Tbsp a ll-pu rpose flou r

2 Tbsp cornm eal

2 apples, peeled, cored, and sliced

1 pea r , peeled, cored, and sliced

1 /2 cu p r ed seedless g rapes, sliced in h a lf

1 /4 cu p r a isins

Bu tter (a s needed)

2 Tbsp fr esh rosem ary , chopped (2 t sp dry )

2 Tbsp sugar

1 Tbsp oliv e oil

Procedures


PUDDING PREPARATION

1 . SOAK br ead in m ilk for 2 m inu tes un til ev en ly sa tu ra ted.

2 . BLEND eggs, cr eam , sa lt , su ga r , lem on zest , flou r and cornm ea l. Add apples, pear , g rapes

and ra isins.

3 . COAT a 1 0 - 1 2 inch baking pan generou sly w ith bu tter . Add bread m ix tu re to pan ,

spreading ou t ev en ly to the edges. Top w ith fru it ba t ter m ixtu re, spreading ou t ev en ly .

Spr inkle w ith rosem ary , su gar and dr izzle w ith oliv e oil.

4 . BAKE for approx im ately one h ou r or un til kn ife inser ted in cen ter com es ou t clean .

PLATING SUGGESTION

Serv e th e pudding w arm w ith ice cr eam .

Garn ish w ith rosem ary spr ig .

VARIATIONS

Dr izzle w ith ca ram el sau ce

Bake in indiv idua l baking cups

Use m elted v an illa ice cr eam for v an illa sau ce

Add 1 Tbsp. cinnam on to r ecipe



Chocolate Ricotta Pie

Prep Time:

Cook Time: 2 hours

Serving Size: 8

Ingredients

Cru st:

1 1 /4 cup g rah am cracker crum bs

1 /2 cu p m elted bu tter

2 Tbsp g ranu la ted suga r

Fillin g:

1 lb r icotta cheese

3 /4 cup con fect ioner s su ga r

1 tsp a lm ond ex tra ct

1 cup toa sted a lm onds

1 /2 cu p sem isw eet chocola te ch ips

1 1 /4 cup heav y cr eam

Procedures

PRE-HEAT ov en to 3 7 5 F.

1 . MIX g r aham cracker crum bs, bu tter and sugar togeth er in a bow l. Shape inside 9 pie

pla te. If cru st is too crum bly , add a sm a ll am ount of bu tter so crum bs w ill hold together .

Bake a t 3 7 5 for 8 -9 m inu tes, u n til ligh tly browned. A llow to cool.

2 . COMBINE r icotta , con fect ioner s su gar , and a lm ond extract in a bow l and set a side.

3 . COMBINE a lm onds and chocola te. Chop together in a food processor ; do not chop too fin e.

4 . FOLD together ch eese m ix and chopped a lm ond & chocola te and ch ill.

5 . WHIP h eav y cr eam until st iff. Fold in to r icotta and chocola te m ix ha lf a t a t im e.

6 . SPOON in to ch illed cru st and let sit ov ern igh t before serv ing .

Serv e w ith chocola te sau ce, if desir ed.

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Fresh Seasonal Fruit with MascarponeCream


Cook Time: N/A

Serving Size: 4

Ingredients

1 /2 pin t r a spber r ies

1 /2 pin t str awber r ies, cu t in quar ter s

4 ea apr icots, seeded and cu t in quar ter s (or cup

cu t in ha lv es)

4 ea fr esh figs, cu t in quar ter s (or cup cu t in

h a lv es)

cup por t w ine

Mascarpone Cream

8oz m ascarpone ch eese

2 Tbsp sugar

1 /2 tsp v an illa

Fresh m in t , ch opped

Procedures

1 . WASH, dry , and cu t fru it .

2 . SOAK fru it in por t w ine for 3 0 m inu tes. Dra in .

3 . COMBINE m asca rpone cheese, su ga r and v an illa together in a separa te bow l.

4 . PLACE fru it in a serv ing dish and top w ith m asca rpone cr eam . Garn ish w ith chopped m in t .

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Golden Cinnamon Orzo Calabrese



Serving Size: 4

Ingredients

8 oz or zo pasta

2 1 /2 cu ps w ater

1 1 2 -oz can ev a por a ted skim m ilk

1 /2 cu p golden r a isins

1 /4 cu p ch opped peca ns, toasted

1 /4 cu p a pple bu tter

3 Tbsp su gar

1 Tbsp cin na m on

Procedures

1 . COOK or zo accor ding to pa ckage dir ect ion s. Dr a in w ell a nd pou r back in to pot . A dd ca n of

ev a por ated skim m ilk. Br ing to a boil an d sim m er for 1 0 m in u tes, or u n til m ost liqu id is

a bsor bed. Rem ov e fr om h ea t .

2 . ADD r a isins, peca ns, a pple bu t ter . Com bin e su ga r a nd cinna m on . A dd to m ix tu r e to ta ste.

3 . TRANSFER to ser v in g bow l. Top w ith r em ain ing cin na m on & su gar a s needed for ga r n ish .

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Panna Cotta



Serving Size: 4

Ingredients

1 1 /2 qt h eav y cr eam

1 /2 qt whole m ilk

3 /4 cup su ga r

1 tsp v an illa ex tra ct or v an illa bean , cu t in ha lf

leng thw ise

1 env elope un flav ored gela t in

8 oz fr esh r a spber r ies

1 /3 cu p powdered su ga r

Procedures

PANNA COTTA :

1 . COMBINE h eav y cr eam , m ilk, su ga r , sa lt and v an illa in a g lass bow l. Mix w ell.

2 . HEAT bow l ov er double boiler un til it r eg ister s 1 80F on a therm om eter . Rem ov e from h eat

and r em ov e v an illa bean .

3 . DISSOLVE g ela t in in the cr eam . Mix w ell.

4 . PORTION in to sm a ll g la ss con ta in er s and cov er w ith pla st ic w rap.

5 . CHILL in r efr igera tor un til cold, preferably ov ern igh t.

SAUCE:

1 . BLEND r aspber r ies on h igh speed un t il n ice and sm ooth . Str a in to r em ov e a ll seeds. Add

powdered suga r and m ix w ell.

2 . COVER and r efr igera te ov ern igh t.

TO SERVE:

1 . LOOSEN panna cotta from sides of sm a ll con ta iner s.

2 . INVERT on to sm a ll serv ing pla te.

3 . DRIZZLE w ith ch illed r aspber ry sau ce.

4 . SERVE imm edia tely .

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Pineapple Tiramisu


Cook Time: N/A

Serving Size: 4

Ingredients

1 /2 cu p pasteu r ized egg y olks

1 lb Mascarpone ch eese

6 tbsp sugar

1 pineapple

1 box of lady fin ger s

4 str awber r ies, cu t h a lf

1 /4 pin t w ild ber r ies

Procedures

1 . WHISK egg y olks and 4 tbsp sugar together in a m ix ing bow l u n til it becom es a pa le color

and is ligh t in v olum e and tex tu re. Be su re not to ov er "cr eam " the m ix tu re. Add

m asca rpone cheese and st ir un til con sisten cy is sm ooth .

2 . REMOVE skin from pineapple w ith a la rge kn ife. Cu t in ha lf and r em ov e core. Cu t a 1 in ch

slice from the bottom . Pla ce in a food processor w ith 2 tbsp su ga r . Pu lse un til fru it is finely

chopped and has r elea sed ju ice.

3 . DRAIN con ten ts in to a st r a iner and preserv e ju ice. Discard chopped pineapple in str a in er .

4 . CUT r em a in ing pineapple in to 1 in ch slices.

LAYERING THE TIRAMISU

1 . SOAK 1 0 lady finger s in pin eapple ju ice un til liqu id is absorbed. Do not a llow th em to sit too

long .

2 . PLACE a la y er of lady fin ger s in a round m old. Cov er lady finger s w ith slices of pineapple.

3 . ADD a th ick la y er of m asca rpone cr eam . Repea t process.

4 . GARNISH by a lterna ting lady finder s, r em a in ing pin eapple slices, sliced st r aw ber r ies and

w ild ber r ies.

5 . REFRIGERATE for a m in im um of 1 hou r before serv ing .

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Strawberries Romanoff



Serving Size: 4

Ingredients

2 cu ps sou r cr eam

1 /3 cu p brow n su ga r

Ju ice of 1 orange

1 Tbsp Tr iple Sec

2 qt str aw ber r ies, w ashed and qu ar tered

Fresh m in t spr ig

Procedures

1 . COMBINE sou r cr eam , brow n su ga r , orange ju ice and tr iple sec together in a m ix ing bow l.

Mix th orou gh ly . A dd st raw ber r ies. Fold in u n til ev en ly coated.

2 . PLACE coa ted ber r ies in a desser t dish or ch am pagne g lass. Garn ish each w ith a spr ig of

m in t.

3 . CHILL u n til r eady to serv e.

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Main Dishes

Beef Filets in Balsamic Sauce



Serving Size: 4

Ingredients


4 Tbsp bu t ter

1 y ellow on ion , m edium and sliced th in

Sa lt to ta ste


1 /2 cu p dry w h ite w ine

3 fr esh rosem ary spr igs, finely chopped

1 /2 cu p Marsa la w ine

1 /2 cu p beef broth

2 Tbsp ba lsam ic v inega r

4 beef tender loin filets (6 oz ea ch )

1 dash pa r sley , fin ely chopped

Rosem ary spr ig , for ga rn ish

Procedures

1 . HEAT oil and bu tter in la rge sau te pan ov er m edium hea t . Add sliced on ion s, sa lt , and

pepper .

2 . COOK 1 0 m inu tes or u n til ca ram elized (softened and golden brown), st ir r ing fr equ ently .

3 . ADD w ine, broth , v inega r and chopped rosem ary . Br ing to a boil. Reduce hea t and simm er

for 1 0-1 5 m inu tes or u n til sau ce is r edu ced by ha lf.

4 . RUB beef filets w ith oil, th en sea son w ith sa lt and pepper . Gr ill to prefer r ed tem peratu re.

5 . PLACE g r illed filets on a la rge pla tter ; top w ith sau ce. Garn ish w ith par sley and rosem ary .

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Bistecca di Manzo alla Boscaiola



Serving Size: 4

Ingredients

1 oz porcin i m u shroom s, dr ied

1 /2 cu p dry w h ite w ine

2 cups canned tom atoes, diced, w ith ju ice

2 Tbsp fr esh oregano (2 tsp dry )

Sa lt to ta ste


1 /3 cu p oliv e oil

4 ea 1 /2 "-th ick r ib ey e steaks

2 ga r lic clov es, fin ely chopped

1 y ellow on ion , sliced


Procedures

1 . SOAK dr ied porcin i m ushroom s in lu kew arm wa ter for 2 0 m inu tes. Rem ov e from w ater ,

r inse and sligh tly chop, set a side.

2 . COMBINE white w ine, tom atoes, por cin i m ushroom s, and oregano in a sau t pan ov er

m edium hea t . Br ing sau ce to a boil and sea son w ith sa lt and pepper to ta ste. Lower h eat and

a llow to simm er for 1 5 m inu tes.

3 . HEAT oliv e oil in a sepa rate la rge sau t pan ov er m edium h igh hea t . Cook r ib ey e steaks 4

m inu tes on each side. Add ga r lic and on ions to sau t pan and cook for 2 m inu tes.

4 . PLACE on ions on bottom of la rge serv ing pla tter . Pla ce steaks on top of on ions. Pou r

Mush room and tom ato m ix tu re ov er steaks. Garn ish w ith chopped par sley and serv e

imm edia tely .

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Capellini Pomodoro



Serving Size: 4

Ingredients

1 4 oz capellin i pa sta (angel ha ir )

8 m edium tom atoes, cu t in to pieces

1 1 fr esh basil leav es, ch opped

2 clov es ga r lic, chopped

6 Tbsp oliv e oil

Sa lt and fr esh ly g round pepper , to ta ste

Procedures

1 . COOK capellin i pa sta a ccording to package dir ect ions.

2 . MIX diced tom atoes, chopped basil, ga r lic and oil. Sea son w ith sa lt and pepper .

3 . DRAIN pa sta . Toss pasta w ith tom ato m ix tu re in a sau t pan and hea t th roughou t .


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Caserecce Pasta & Red Sauce


Cook Time: 1 hours

Serving Size: 4

Ingredients

1 lbs ca serecce pasta (or y ou r fav or ite sm all shaped

pasta ), cooked a ccording to package dir ect ions

1 /4 cu p oliv e oil

2 Tbsp ga r lic, chopped

1 cup on ions, chopped

1 bay lea f

3 2 9 -oz cans tom ato sau ce

1 1 2 -oz can tom ato paste

3 cups w a ter

3 /4 cups g ranu la ted suga r

2 tsp ba sil, dr ied

1 /4 tsp oregano, dr ied

1 tsp sa lt

1 tsp bla ck pepper , g round

Fresh Ita lian pa r sley , for ga rn ish

Procedures

1 . HEAT oil in a sau cepot and add on ion s, ga r lic and bay lea f. Sau te un til golden brown , being

ca refu l not to bu rn . Add tom ato sau ce and paste, w ater and season ing . Simm er for 1 -1 /2

hou rs.

2 . TOSS cooked, dra in ed pasta in to sau ce.

3 . TRANSFER to la rge serv ing pla tter . Garn ish w ith fr esh pa r sley and serv e imm edia tely .

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Cheese Ravioli with Fresh Vegetables



Serving Size: 4

Ingredients

1 lb m in i r ound cheese r av ioli, cooked a ccording to

package dir ect ions


1 clov e fr esh gar lic, ch opped

2 7 -oz ja r s roa sted r ed pepper s, sliced in st r ips

1 w hole, m edium fr esh zu cch in i, sliced in h a lf m oons

1 /2 cu p black oliv es, sliced

1 cup ch icken broth

Gra ted Pa rm esan to ta ste

Fresh chopped pa r sley for garn ish

Sa lt and fr esh ly g round black pepper

Procedures

1 . HEAT oliv e oil ov er m edium h eat in sau cepan . Add roasted r ed pepper str ips, zu cch in i

m oons, ga r lic and bla ck oliv es. Cook wh ile st ir r ing for 2 m inu tes or un t il th e zu cch in i

r eaches desir ed tex tu re. Add ch icken broth and let sau ce simm er for 2 m inu tes. Sea son w ith

sa lt and cracked bla ck pepper to taste.

2 . DRAIN cooked r av ioli w ell. Toss r av ioli in a sm a ll am ount of oliv e oil to prev en t st icking .

Add cooked r av ioli to sau ce. Blend w ell, a llow ing sau ce to cov er r av ioli.

3 . PLACE sau ced r av ioli on serv ing pla te. Top w ith g ra ted Pa rm esan cheese and par sley .

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Cheese Ravioli with Mushroom Ragu


Cook Time: 2 hours, 15 minutes

Serving Size: 4

Ingredients

1 /2 cu p Span ish on ions, diced

1 /2 cu p fr esh car rots, diced

1 /2 cu p fr esh celery , diced

2 Tbsp sw eet bu tter

6 oz pancet ta , diced in 1 /4 cu bes

1 /2 lb beef tender loin , diced in 1 /2 cubes


1 /2 lb dom estic m ush room s, sliced

1 /2 cu p sh iitake m ushroom s, sliced & de-stemm ed

1 /4 lb por tobello m ush room s, cu bed

Sa lt and fr esh ly cra cked black pepper to ta ste

1 cup dry wh ite w ine


1 4 .5 -oz can diced tom atoes

1 /4 cu p sw eet bu tter

1 lb squ are ch eese r av ioli, cooked according to package dir ect ion s

Parm esan cheese, g ra ted

Fresh pa r sley

Procedures

1 . MELT 2 Tbsp bu t ter in a h eav y bottom roast ing pan . Add pancet ta , beef, on ions, ca r rots,

celery , and ga r lic. Brown on m edium -h igh hea t wh ile st ir r ing for abou t 1 0 m inu tes. Add

m ushroom s and cook 5 m ore m inu tes, th en season w ith bla ck pepper . Add w h ite w ine,

ch icken broth and tom atoes.

2 . SIMMER sau ce on m edium hea t and cook abou t 2 hou r s, or u n til m eat is tender . Add 1 /4

cup of ch illed bu tter w h ile st ir r ing sau ce un t il bu tter is com pletely m elted. Taste and adju st

sea son ing w ith sa lt and pepper .

3 . ADD cooked, dra ined r av ioli to sau ce and st ir to coa t pasta . Place sau ced r av ioli on serv ing

pla te. Top w ith g ra ted Parm esan and pa r sley .

CHEF TIPS

Subst itu te r econstitu ted dr ied porcin i m ush room s for dom est ic m u shroom s

Subst itu te th ick bacon for pancetta

Add roasted r ed pepper s to sau ce

Add caper s or black oliv es to sau ce



Chianti Braised Short Ribs


Cook Time: 3 hours, 30 minutes

Serving Size: 4

Ingredients

3 lbs boneless beef shor t r ibs*

Sa lt to ta ste

Pepper to taste

cup ex tra v ir g in oliv e oil

1 m edium y ellow on ions, chopped

4 la rge ga r lic clov es, m inced

2 cups Ch ian ti w ine

1 3 2 -oz can cru shed tom atoes

3 cups beef broth

2 tsp fr esh rosem ary , chopped

*You r grocery store bu tcher can cu t in to indiv idua l r ibs and de-bone

Procedures

1 . PAT sh or t r ibs dry and sea son w ith sa lt and pepper .

2 . COAT a la rge, nonst ick pan w ith oliv e oil. Sear the shor t r ib pieces ov er m edium -h igh hea t

for abou t 2 -3 m inu tes on each side or un t il brown . Transfer shor t r ibs to a bow l.

3 . ADD on ions to pan and cook ov er m edium h eat for approx im ately 3 m inu tes. Once on ion s

a re tr anslu cen t, add ga r lic and cook for 1 m inu te; do not brown . Add Ch ian ti, r osem ary ,

beef broth and tom atoes to th e pan one a t a t im e, a llow ing liqu id to pa r t ia lly ev apora te

before ea ch addit ion (abou t 2 m inu tes).

4 . RETURN sh or t r ibs to pan , including any ju ices tha t m igh t hav e a ccum u la ted in the bow l.

Cov er and let simm er for 3 hou r s on low hea t to com plete the bra ising process. Rem ov e

shor t r ibs from pan and boil th e liqu id un til it is r educed by ha lf, abou t 1 0 m inu tes.

5 . RETURN sh or t r ibs to pan and hea t thorough ly .

6 . SERVE w ith pota toes or r isotto and v egetables.

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Chicken & Sausage Mixed Grill

Prep Time: 1 hours


Serving Size: 4

Ingredients

Marinade

2 tsp r ed pepper oil

2 Tbsp fr esh rosem ary , chopped

1 /2 cu p fr esh lem on ju ice

1 tsp sa lt

3 bay leav es, broken in to pieces

2 la rge ga r lic clov es, pr essed


Skewer

2 lbs skin less, boneless ch icken breasts (4 oz ea ch )

1 lb Ita lian sau sage links, m ild

1 pt cher ry tom atoes

1 bag bam boo skewers, soaked in w a ter for a t lea st 3 0 m inu tes

3 lem ons, cu t in ha lf

Rosem ary spr ig s (2 )

Procedures

Marinade

1 . MIX pepper oil, r osem ary , lem on ju ice, sa lt , bay leav es and pressed gar lic in a la rge baking

dish .

Skewer

1 . CUT ea ch piece of ch icken in ha lf leng th -w ise. Th read each ch icken piece on to a skew er ; add

a cher ry tom ato to th e end of ea ch skew er . Place ch icken skew ers in th e m ar inade and

m ar inate for a t lea st 3 hou r s.

2 . BAKE sau sage a t 3 5 0F for 2 0 m inu tes. Cu t ea ch link in to th ree pieces and set aside.

3 . GRILL ch icken un til ju ices run clea r and pieces a r e com pletely cooked.

4 . THREAD sau sage pieces on skew er . Gr ill un t il sizzling and ju ices a r e runn ing .

5 . PLACE cooked skew ers on la rge pla t ter . Garn ish w ith rosem ary spr igs, lem on ha lv es and

any r em a in ing cher ry tom atoes.

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Chicken Castellina



Serving Size: 4

Ingredients

Sauce

1 /4 cu p pancetta (or bacon), diced

6 Tbsp bu t ter , cubed

1 tsp gar lic, ch opped

cup sun-dr ied tom atoes, diced


1 cups m ilk

1 oz cornsta r ch

cup Parm esan cheese, g ra ted

cup sm oked Gouda ch eese, ch opped

1 /4 tsp sa lt

1 Tbsp fr esh rosem ary , chopped

8 .5 oz can sliced a r t ichokes, dra in ed

1 /4 tsp pepper

cup m ushroom s, sliced

1 1 /2 lbs pa sta of choice, cooked according to package dir ect ion s

Ch icken

1 1 /2 lbs skin less/boneless ch icken breasts, cu t in 1 - 1 pieces

cup flou r

1 /2 tsp sa lt

1 /4 t sp pepper

3 Tbsp oliv e oil

cup w h ite w ine

Fresh pa r sley , chopped (for ga rn ish )

Procedures

Sauce

1 . SAUT pancet ta (or bacon) in a 3 -qt sau ce pan or la rge pot , ov er m edium /h igh hea t u n til

cr isp and golden brown . Reduce hea t , add bu tter and a llow it to m elt . Add ga r lic and sun-

dr ied tom atoes. Sau t for approx im ately one m inu te, st ir r ing fr equen tly (do not brown).

2 . WHISK in cr eam , m ilk and cornsta r ch . Ra ise heat to m edium /h igh . Wh isk in Pa rm esan

and Gouda ch eeses. Once cheese m elts, add r em ain ing in gredien ts and br ing to a boil,

st ir r ing con t inuously .

3 . REMOVE fr om h eat and let stand u ncov ered.

Ch icken

1 . MIX flou r w ith sa lt and pepper . Coat ch icken in seasoned flou r , sh aking off excess flou r .

2 . HEAT oliv e oil in la rge sau t pan . Add ch icken in a sing le la y er and cook u n til golden

brown on both sides (approx im ately 7 m inu tes tota l). Ju ices sh ou ld ru n clea r .

3 . ADD w ine to ch icken in pan (cau t ion : there w ill be a low flam e in pan ). Toss gen t ly un t il

w ine is ev apora ted. Add sau ce and br ing to a boil on m edium /h igh hea t .

4 . TRANSFER dra ined, cooked pasta to la rge pla t ter . Ev en ly dist r ibu te ch icken and sau ce



ov er pa sta .

5 . GARNISH w ith chopped par sley and serv e.

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Chicken Giardino

Prep Time: 1 hour


Serving Size: 4

Ingredients

Sauce:

1 Tbsp bu tter

tsp dry thy m e

tsp fr esh rosem ary , finely chopped

1 tsp gar lic pepper

1 Tbsp cornstar ch

cup ch icken broth

cup w ater

cup w h ite w ine

1 Tbsp m ilk

1 tsp lem on ju ice

Sa lt and pepper to taste

Ch icken :

2 lbs boneless, skin less ch icken breasts, sliced w idth -w ise in to str ips

cup ex tra -v ir g in oliv e oil

2 sm all r osem ary spr igs

1 clov e ga r lic, fin ely m inced

Ju ice of lem on

Vegetables:

cup ex tra -v ir g in oliv e oil

bunch fr esh a sparagu s (r em ov e bot tom inch of stem ; cu t r em ainder in to 1 pieces)

1 zu cch in i, ju lienne cu t

1 y ellow summ er squash , ju lienne cu t

2 rom a tom atoes, cu t in to pieces

red bell pepper , ju lienne cu t

1 cup broccoli flor ets, blan ched

cup frozen peas

1 cup spinach , cu t in to pieces

cup ca r rots, ju lienne cu t

1 lb far fa lle pasta (bow t ies), cooked according to package dir ect ion s

Procedures

Sauce Preparat ion :

1 . MELT bu tter in a sau ce pan ov er m edium hea t . St ir in th y m e, gar lic pepper and rosem ary .

Wh isk to thorough ly blend and cook for 1 m inu te.

2 . COMBINE ch icken broth , w ater , w ine, m ilk, and lem on ju ice in a m ix ing bow l. Add

cornsta r ch and wh isk un til corn sta r ch h as dissolv ed and there a r e no lum ps.

3 . ADD liqu id m ix tu re to sau ce pan . Wh isk a ll ingredien ts togeth er and br ing to a boil. Season

w ith sa lt and pepper to ta ste, th en r em ov e from hea t .

Ch icken & V egetables Preparat ion :



1 . COMBINE a ll ch icken ingredien ts in a m ix ing bow l and blend w ell.

2 . MARINATE for 3 0 m inu tes.

3 . HEAT a sau te pan ov er m edium h igh h eat . Add cup ex tra v ir g in oliv e oil.

4 . SAUTE ch icken str ips un t il in terna l tem pera tu re r eaches 1 6 5 F.

5 . ADD a ll v egetables and sau t u n til cooked th rough .

6 . ADD cooked, dra ined pasta and sau ce to sau t pan . St ir un t il pasta is thorough ly coa ted

w ith sau ce.

7 . TRANSFER to a serv ing pla tter and garn ish w ith chopped par sley .

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Chicken Gnocchi Veronese

Prep Time: 30 min - 2 hrs, 30 m


Serving Size: 4

Ingredients


1 sm a ll V ida lia on ion , chopped

1 r ed bell pepper , sliced (ju lienned)

zu cch in i, sliced, (ju lienned)

Sa lt to ta ste

4 ch icken breasts, sliced in str ips

2 sm all branch es rosem ary

1 gar lic clov e, m inced

Ju ice of lem on

Veronese Sau ce


cup r icotta cheese

1 4 fl oz heav y cr eam

Gnocch i

2 qt w a ter

6 oz a ll-pu rpose flou r

2 eggs

2 lbs ru sset pota toes

2 tsp sa lt

OR

1 lb gnocch i (pota to dum plings), cooked according to package dir ect ion s

Procedures

NOTE: You m ay m ake y ou r own gnocch i by follow ing th e steps below , or y ou m ay pu rch ase

them a lr eady m ade.

Gnocch i

1 . WASH pota toes and place in w a ter . Cook pota toes un t il soft (cook t im e w ill depend on size of

pota toes). Rem ov e pota toes from wa ter and cool in r efr igera tor .

2 . PEEL cooled pota toes and pu sh th em th rou gh a fin e gra ter (r ice g ra ter ) un til m ash ed; do

not ov er -m ash pota toes or th ey w ill get tough .

3 . COMBINE pota toes, flou r and eggs in a m ix ing bow l. Mix w ell un til dough does not st ick to

hands (add sm a ll am ounts of flou r a t a t im e if needed).

4 . DIVIDE dou gh in to 4 sect ion s. Roll ou t ea ch sect ion in to a long rope. Cu t ea ch rope in to

pieces. Pu sh fork t in es on each piece for th e cla ssic gnocch i appearance.

5 . BRING w a ter to a boil in a sau ce pot . Drop in gnocch i and cook u n til th ey floa t .

Ch icken & Sauce

1 . COMBINE g a r lic, lem on ju ice, r osem ary and ch icken slices in a m ix ing bow l. Let m ar ina te

for a t lea st 2 hou r s.

2 . COMBINE Pa rm esan cheese, r icotta cheese and heav y cr eam in a m ix ing bow l and set



aside.

3 . HEAT sau t pan on m edium h igh . Add extra v ir g in oliv e oil, on ion s, bell pepper s, and

zu cch in i. Sau te u n til on ion s a r e tr anslu cen t (do not brown).

4 . ADD m ar ina ted ch icken slices and cook un til slices a r e brown on a ll sides and in terna l

tem pera tu re is 1 6 5 F. Reduce h eat and add sau ce m ix tu re. Br ing to a simm er .

5 . DRAIN cooked gnocch i and add to pan w ith ch icken , v egetables and sau ce. St ir to coat

gnocch i w ith sau ce.

6 . SERVE gnocch i topped w ith ex tra Pa rm esan cheese.

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Chicken Involtini with Sun-DriedTomatoes, Pine Nuts and Spinach



Serving Size: 4

Ingredients

Stu ffin g

1 /4 cu p sun-dr ied tom atoes

2 Tbsp pine nu ts, sligh tly toa sted

1 cup frozen spinach , chopped

1 /2 cu p fon t ina ch eese, sh redded

2 cups breadcrum bs

1 Tbsp bu tter , m elted

1 Tbsp fla t lea f par sley , ch opped

4 boneless ch icken breasts, w ith skin

Sa lt to ta ste

Black ground pepper to ta ste

Procedures

Pre-h eat ov en to 400F.

1 . COMBINE stu ffin g ingredien ts togeth er in a bow l. Set aside.

2 . PLACE ch icken breasts on a cu t t ing boa rd and cov er w ith plast ic w rap. With a m a llet or

th e pa lm of y ou r hand, sligh tly fla t ten ou t breasts.

3 . SHAPE h andfu l of stu ffing in to a ba ll and pla ce in cen ter of ea ch ch icken breast .

4 . WRAP br ea st a round the stu ffing , sta r t ing w ith one side. Roll th e brea st , tu cking th e

opposite side u ndernea th . Sea son top of ch icken breast (skin side) w ith sa lt and pepper .

5 . ROAST in ov en for 3 0-40 m inu tes or u n til ch icken is fu lly cooked and ju ices run clea r .

Serv e imm edia tely .

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Chicken Marsala



Serving Size: 4

Ingredients

4 ch icken breasts, boneless & skin less

1 /2 cu p flou r

Sa lt to ta ste

Pepper to taste

Dr ied oregano to ta ste

4 Tbsp oil

4 Tbsp bu t ter or m arga r ine

2 cups fr esh m ushroom s, sliced

1 cup Marsa la w ine

Procedures

1 . POUND ch icken breasts betw een sh eets of pla st ic w rap un t il abou t 1 /4 " th ickness.

2 . COMBINE flou r , sa lt , pepper and oregano in a m ix ing bow l. Dredge ch icken pieces in the

flou r , shaking off any excess.

3 . HEAT oil and bu tter in a skillet ov er m edium hea t . Cook ch icken breasts on m edium hea t

for abou t 2 m inu tes on th e fir st side, un til ligh tly browned. Tu rn breasts ov er to cook oth er

side, th en add m u shroom s to skillet . Cook breasts abou t 2 m ore m inu tes, u n til both sides a r e

ligh t ly browned. Cont inu e to st ir m u shroom s. Add Marsa la w ine around ch icken pieces.

4 . COVER and simm er for abou t 1 5 m inu tes.

5 . TRANSFER to serv ing pla te.

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Chicken Milanese



Serving Size: 4

Ingredients

Sauce & pasta :

cup bu tter , u nsa lted

4 ga r lic clov es, m inced (or 1 Tbsp)

1 cup wh ite w ine

1 /4 cu p a ll-pu rpose flou r


1 cup heav y cr eam


tsp black pepper , to ta ste

tsp sa lt

8 cher ry tom atoes, h a lv ed

cup spinach , chopped

8 roasted ga r lic clov es, m inced (or 4 Tbsp)

1 2 0-oz package tor tellon i or tor tellin i, cooked a ccording to package dir ect ions

Ch icken :

4 boneless, skin less ch icken breasts

cup flou r

3 la rge eggs

cup m ilk

1 cup Panko breadcrum bs

cup Parm esan cheese, g ra ted

3 tsp fr esh par sley , ch opped

1 1 /2 tsp Ita lian season ing


tsp black pepper

4 Tbsp Colav ita Extra-V irg in Oliv e Oil

4 lem on w edges

Procedures

1 . FLATTEN ch icken breasts betw een 2 sheets of plast ic w rap by pounding gen tly u n til

ch icken is approx im ately th ick.

2 . WHISK eggs and m ilk together in a fla t-bot tom bow l.

3 . MIX br eadcrum bs, cheese, fr esh par sley , Ita lian sea son ing , gar lic and pepper . Transfer to a

fla t pla te.

4 . DREDGE ch icken in flou r , coat ing both sides. Dip ch icken pieces in egg m ix tu re, coa ting

both sides. Dredge in breadcrum b m ix tu re, coa ting com pletely on both sides. Set a side.

5 . MELT bu tter in sau ce pan ov er m edium h eat .

6 . ADD m in ced ga r lic and sau t for 1 m inu te. Add flou r and st ir w ell u n til w ell-blended.

7 . ADD w h ite w ine, ch icken broth , h eav y cr eam and ch eese. Br ing to a boil. Redu ce hea t and

sim m er un til m ix tu re star ts to th icken .

8 . ADD r oasted ga r lic, pepper and sa lt . St ir un t il w ell blended.

9 . ADD tom atoes and spinach to sau ce and a llow to sim m er ov er low h eat for abou t 5 m inu tes,

st ir r ing fr equent ly .

1 0 . HEAT oliv e oil in fr y ing pan ov er m edium -h igh hea t . Add breaded ch icken to pan and cook



un til both sides ar e golden brown and in terna l tem pera tu re r each es 1 6 5 F.

1 1 . ADD cooked, dra ined tor tellon i pa sta to sau ce and blend w ell.

1 2 . TRANSFER ch icken to a la rge pla t ter and serv e w ith hot , cr eam y tor tellon i.

1 3 . GARNISH w ith fr esh pa rsley and lem on w edges.

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Chicken with Lemon Sage Sauce



Serving Size: 4

Ingredients

PICCATTA BATTER

6 eggs, whole

1 /4 cu p fr esh pa rm esan ch eese, g ra ted

1 /4 cu p fr esh Rom ano cheese, g ra ted

2 Tbsp fr esh pa r sley , chopped (or 2 tsp dry )

2 Tbsp fr esh basil, ch opped (or 2 tsp dry )

CHICKEN

4 ea 6 oz. ch icken breasts, boneless skin less, split

2 cups flou r , sea soned w ith sa lt and bla ck pepper

1 /2 cu p oliv e oil (or as needed)

LEMON SAGE SAUCE

1 /4 cu p sha llots, finely chopped


2 Tbsp fr esh sage, fin ely chopped

2 Tbsp pa r sley , chopped (or 2 t sp dry )

1 /4 cu p lem on ju ice

1 Tbsp lem on zest


1 cup heav y cr eam

6 Tbsp u nsa lted bu tter , cold


Procedures


PICCATTA BATTER

1 . COMBINE eggs, cheeses, par sley and basil togeth er in a la r ge m ix ing bow l.

CHICKEN

1 . POUND ch icken breasts un til th ick. Dredge ch icken in the flou r m ix tu re and dip it in

th e Picca ta ba tter ; coa t ev en ly on both sides.

2 . HEAT oliv e oil in a la rge skillet on m edium h ea t . Pla ce ch icken in th e skillet and fr y u n til

edges ar e golden brown on each side. Transfer ch icken from skillet in to a baking pan .

3 . BAKE in a 3 5 0F ov en for 5 -6 m inu tes, un t il ju ices run clea r .

SAUCE

1 . DRAIN 3 /4 of th e oil fr om skillet and add the sha llots, gar lic and h erbs. Sau te ov er m edium

hea t u n til sha llots a r e tr an sparen t. Add lem on ju ice, lem on zest , wh ite w ine and r edu ce

liqu id by 1 /2 . Add h eav y cr eam and simm er un t il th e sau ce has th ickened sligh tly .

2 . REMOVE pan from hea t and wh ip in th e cold bu tter . Season to taste w ith sa lt and pepper .

SERVE



1 . POUR cup of sau ce on pla te and place ch icken on top. Serv e imm edia tely .

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Conchiglie with Tomato & Basil



Serving Size: 4

Ingredients

1 1 /2 lbs r ipe v ine tom atoes, peeled, seeded & coa r sely

diced

8 -1 0 clov es ga r lic, peeled and fin ely sliced

1 /4 cu p r ed on ion , chopped


2 Tbsp u nsa lted bu tter

Sa lt to ta ste


1 /4 cu ps fr esh basil, coar se chopped + leav es for garn ish

cup sh redded m ozza rella cheese

8 oz m edium -size shell pa sta

Im por ted Pa rm ig iano Reggiano cheese to spr inkle

Procedures

1 . HEAT oliv e oil and bu tter in a skillet . Add sliced ga r lic and on ions. Sau te ov er low hea t

un til on ion s and ga r lic tu rn a ligh t golden brown . Add diced tom atoes and cook together

w ith gar lic and on ion s for 5 m inu tes. Sea son w ith sa lt and pepper to ta ste. Add chopped

basil and st ir .

2 . COOK pa sta a ccording to package dir ect ions and dra in .

3 . SERVE pasta in a soup pla te or bow l and top w ith tom ato m ix tu re and fr esh ly g ra ted

Parm ig iano Regg iano cheese. Garn ish w ith fr esh basil leav es and sh redded m ozzarella .

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Fettuccine with Shrimp & Zucchini



Serving Size: 4

Ingredients

1 lb fettu ccin e, dry



2 Tbsp pa r sley , chopped

1 zu cch in i, m edium cu t in to 2 x 1 /4 st icks

1 lb sh r im p, la rge, peeled and dev eined (w ith or

w ithou t ta ils)


3 /4 tsp black pepper

3 /4 tsp sa lt

4 Tbsp bu t ter

dash par sley , ch opped

8 lem on w edges

Procedures

1 . COOK fettu ccine a ccording to package dir ect ions.

2 . HEAT oil in la rge sau t pan ov er m edium hea t w h ile pa sta is cooking . Add chopped ga r lic

and pa r sley ; cook for 1 m inu te. Add zu cch in i and cook anoth er m inu te. Add sh r im p, w ine,

sa lt , pepper and bu t ter . St ir w ell and cook sh r im p for 5 m inu tes or un til th ey a r e no longer

opaqu e. Let sau ce simm er to th icken sligh tly .

3 . ADD dra ined pasta to m ix tu re and toss to blend a ll ing redien ts. Season w ith sa lt and pepper

to taste.

4 . TRANSFER pa sta on to serv ing pla tter . Use tongs to pu ll sh r im p and zu cch in i to th e top.

Squeeze tw o lem on w edges ov er dish ; ga rn ish w ith r em a in ing w edges and par sley .

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Frittata Vongole



Serving Size: 4

Ingredients

1 0 eggs

3 /4 cup Fontina cheese, sh redded

1 cup Pecor ino Rom ano cheese, fr esh ly g ra ted

3 /4 cup heav y cr eam

2 cups r ed-skinned pota toes, diced and cooked

1 cup clam m ea t, chopped

2 Tbsp fr esh pa r sley , chopped

4 Tbsp oliv e oil

1 tsp sa lt

Fresh g round pepper to ta ste

Fresh ly g ra ted Pecor ino Rom ano ch eese for ga rn ish

Spr ing lettu ce m ix

Lem on w edge

Procedures


1 . BEAT th e eggs in a la rge m ix ing bow l, th en st ir in a ll in gredien ts except oliv e oil.

2 . HEAT oil in a la rge skillet and pou r in the egg m ixtu re. With a fork or spatu la , pu sh edges

of the fr it ta ta tow ard the cen ter u n til m ost of th e egg ba tter ha s set . Place skillet in the pre-

hea ted ov en and bake for 2 0-2 5 m inu tes un t il firm . Cool 5 m inu tes before unm olding .

3 . SERVE fr om skillet or unm old by runn ing a spatu la u nder fr it ta ta and sliding on to a

serv ing pla t ter . Slice fr it ta ta in to w edges and ser v e hot or a t r oom tem pera tu re. Serv e w ith

a bed of spr ing lettu ce m ix w ith oliv e oil, lem on ju ice and sa lt & pepper . Garn ish w ith

Pecor ino Rom ano cheese.

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Gamberoni All'Aglio

Prep Time:


Serving Size: 4

Ingredients

2 Tbsp oliv e oil

1 m edium on ion , ch opped

3 ga r lic clov es, cru shed

1 /4 tsp cru sh ed r ed pepper s

1 1 /2 lbs m edium fr esh sh r im p, sh elled, ta ils

r em ov ed

1 st ick bu tter


3 Tbsp pa r sley , finely ch opped (1 Tbsp dry )


8 oz angel ha ir pa sta , cooked a ccording to package dir ect ions

Procedures

1 . HEAT oil in a sau t pan . Add on ion and sau t 2 m inu tes. Add ga r lic and r ed pepper ; do not

brown ga r lic. Sau t 1 m inu te. Add sh r im p, cook 1 -2 m inu tes.

2 . ADD bu tter , w ine, pa r sley , sa lt and pepper . Sim m er un t il sau ce th ickens sligh t ly & sh r im p

tu rn from opaque to pink.

3 . PLACE cooked, dra ined pasta on la rge pla tter . Ev en ly distr ibu te sh r im p and sau ce ov er

pasta and serv e im m edia tely .

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Gnocchi with Spicy Tomato and WineSauce



Serving Size: 4

Ingredients


6 clov es fr esh gar lic

1 pinch ch ili flakes



2 1 4 .5 -oz cans tom atoes

1 /2 st ick sw eet cr eam bu t ter , ch illed, cu t in to 1 cubes

1 /2 cu p fr esh ly gra ted parm esan ch eese

Sa lt to ta ste

Fresh ly g round black pepper to ta ste

2 lb gnocch i (pota to dum plings), cooked a ccording to package dir ect ions

Fresh chopped basil to ta ste

Procedures

1 . SAUTE oliv e oil, ga r lic and ch ili flakes in a pan on m edium hea t un til gar lic tu rn s a ligh t

golden brown . Add w h ite w ine and ch icken broth and simm er abou t 1 0 m inu tes.

2 . REDUCE w ine and broth by h a lf, add tom atoes and con tinue to simm er for 3 0 m inu tes.

3 . PUREE h a lf of th e sau ce in blender w ith bu tter and Parm esan cheese. Sea son to ta ste w ith

sa lt and pepper . Rem ov e sau ce from blender and st ir in w ith other h a lf of sau ce tha t w as not

pu reed.

4 . REMOVE gnocch i fr om boiling w a ter , dra in and m ix w ith sau ce.

5 . SERVE gnocch i topped w ith Pa rm esan cheese and basil.

CHEFS TIP:

*Add cr eam to sau ce to add r ichness

*Add v egetables of choice to sau ce

*Add sau ted ch icken str ips to sau ce

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Grilled Shrimp Caprese

Prep Time: 1 hour, 30 minutes


Serving Size: 4

Ingredients

Marina ted Tom atoes:

1 1 /2 lbs Rom a tom atoes, cored* and cu t in to 1

pieces

2 0 m edium fr esh basil leav es, stem s r em ov ed and

cu t in to 1 pieces

2 Tbsp ex tra -v ir g in oliv e oil

1 Tbsp ga r lic, m inced

1 tsp Ita lian sea son ing

Sa lt to ta ste

2 Tbsp bu t ter


1 1 /2 cups h eav y cr eam


1 lb capellin i (angel ha ir ) pasta , cooked a ccording to package dir ect ions

2 cups m ozza rella cheese, sh redded

1 lb 2 6 /3 0 or 2 1 /2 5 sh r im p, peeled and dev eined

*Chefs Note: To preserve juices and seeds , use a pairing knife to remove just the top of the core on

each tomato.

Procedures

Prehea t broiler .

1 . COMBINE tom atoes, ba sil, oliv e oil, ga r lic, Ita lian sea son ing and sa lt in a la rge bow l and

blend thorough ly . Cov er , set aside and m ar ina te for a t lea st 1 h ou r .

2 . HEAT a la rge, nonstick skillet ov er m edium heat . Add bu tter and let m elt . St ir in w h ite

w ine and br ing to a boil. Add h eav y cr eam and Parm esan cheese and br ing to a sim m er . Let

sau ce r educe to desir ed consistency .

3 . ADD cooked, dra ined pasta and m ar ina ted tom atoes to skillet . St ir to thorough ly coa t pa sta

w ith sau ce.

4 . TRANSFER pa sta and sau ce to serv ing pla tter and top w ith m ozza rella cheese.

5 . GRILL or SAUTE sh r im p until in terna l tem peratu re r each es 1 5 0F and set a side.

6 . PLACE serv ing pla t ter in broiler for 2 -3 m inu tes, or un til ch eese has m elted.

7 . TOP pa sta w ith cooked sh r im p and serv e.

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Linguine in Saffron Sauce



Serving Size: 4

Ingredients

1 lb lin gu ine, cooked according to package dir ect ion s

SAFFRON SAUCE

1 0 cups ch icken broth (2 1 /2 qts)

1 sm a ll pin ch of sa ffron

2 tsp ta r ragon


1 /4 lb sw eet bu tter


Procedures

1 . PLACE ch icken broth in a sau cepot and br ing to a simm er .

2 . CHOP sa ffron ca refu lly and add it to broth a long w ith the ta r ragon . Let broth r educe to 1 /3

quar t . Add cr eam and reduce sau ce to desir ed consistency . Str a in th e sau ce and add bu t ter

a lit t le a t a t im e.

3 . HOLD sau ce u n til r eady to serv e. Add dra ined pasta to sau ce and st ir to thorough ly coa t .

4 . TRANSFER to la rge pla tter and garn ish w ith chopped par sley . Serv e imm edia tely .

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Linguine with Anchovies and Mussels



Serving Size: 4

Ingredients


2 Tbsp fr esh ga r lic, m inced

cup (2 oz) anchov y fillets packed in oliv e oil, dra ined

2 lbs m ussels, in -shell (r in sed and cleaned)

1 cup wh ite w ine

1 lb lin gu ine pasta

1 /2 cu p pine nu ts, toa sted

1 /4 cu p chopped pa r sley

Procedures

1 . HEAT oliv e oil in la rge skillet ov er low h eat . Add ga r lic and anchov ies. St ir and sau t un t il

gar lic tu rn s ligh t golden brown and anchov ies dissolv e and tu rn to pa ste. Add m ussels and

wh ite w ine. Increa se h eat to m edium . Cov er and simm er un til m u ssels open , st ir r ing

fr equent ly .

2 . COOK lingu ine a ccording to package dir ect ions and dra in . Mix pasta in to skillet w ith sau ce.

3 . TRANSFER to la rge serv ing pla tter . Garn ish w ith toasted pine nu ts and par sley . Serv e

imm edia tely .

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Linguine with Kalamata Olives andProsciutto

Prep Time:

Cook Time: 1 hour

Serving Size: 4

Ingredients

8 oz lingu ine

4 Tbsp oliv e oil

3 Tbsp chopped prosciu tto

1 Tbsp chopped gar lic

1 /2 cu p w ild m ushroom s**, sliced

2 Tbsp ka lam ata oliv es, pit ted and chopped

1 Tbsp green oliv es, pit ted and chopped

2 Tbsp chopped Ita lian pa r sley

1 /4 cu p r ed w ine

2 cups herb tom ato sau ce

1 Tbsp Pa rm esan ch eese, sh redded

Procedures

**Note: For w ild m u shroom s y ou m ay u se por tabella , oy ster , or th e dr ied m ixed exotic. If u sing

dr ied m ushroom s, soak in w a ter ov ern igh t and boil in w ater for an h ou r th e n ext day to ensu re

they w ill be tender .

1 . COOK lingu ine a ccording to package dir ect ions.

2 . HEAT oil in a sau t pan wh ile pasta cooks. Add prosciu t to, ga r lic, and m u shroom s. Sau te

for 1 2 m inu tes, un til y ou can sm ell th e gar lic. Add oliv es and 1 Tbsp chopped pa r sley .

Add w ine and r edu ce by 1 /2 . Add tom ato sau ce and br ing to a boil.

3 . DRAIN pa sta and add to sau t pan . Toss to thorough ly coa t pasta w ith sau ce.

4 . TRANSFER to la rge serv ing pla tter . Top w ith sh redded pa rm esan ch eese and r em a in ing

fr esh chopped pa r sley . Serv e im m edia tely .

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Linguine with Mixed Sweet Peppers



Serving Size: 4

Ingredients

1 lb lin gu ine

1 cup r ed bell pepper s, cu t 1 " x 1 "

1 cup y ellow bell pepper s, cu t 1 " x 1 "

1 cup plum tom atoes, seeds and jelly r em ov ed, cu t 1 " x 1 "

4 m edium gar lic clov es, peeled and fin ely chopped

4 Tbsp fr esh basil, finely chopped


1 /2 cu p(s) Pa rm esan cheese, fr esh ly g ra ted

Procedures

1 . PREHEAT h eav y skillet ov er m edium hea t; add oliv e oil and sau t gar lic u n til ju st w h ite.

Add a ll ingredien ts (except pasta and Pa rm esan cheese) and sau t, st ir r ing con stan t ly un t il

pepper s a r e cr isp tender .

2 . COOK pa sta a ccording to package dir ect ions.

3 . ADD pa sta and Parm esan ch eese to sau t pan ; st ir to blend w ell w ith v egetables. Add sa lt

and fr esh g round pepper to ta ste.

4 . TRANSFER to la rge serv ing pla tter . Serv e imm edia tely .

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Lobster Spaghetti



Serving Size: 4

Ingredients

2 lobster s (1 .5 lbs ea ch )

2 Tbsp Ex tr a -v ir g in oliv e oil

1 m ediu m y ellow on ion , diced

1 Tbsp ga r lic, ch opped

1 /8 tsp cr u sh ed r ed pepper

1 cu p w h ite w ine

cu p sh er r y

1 6 -oz pack fr esh spina ch

3 r om a tom a toes, diced

1 /2 st ick cold bu tter , cu t in to pieces

Sea sa lt to ta ste

Pepper to taste

1 2 oz spa gh ett i, cooked a ccor ding to pa cka ge dir ect ions

Procedures

1 . HEAT w a ter in a v er y la r ge stock pot u n t il boilin g .

2 . PLACE 1 lobster , h ead fir st , in to boilin g w a ter . A llow to boil for 1 0 m inu tes. Rem ov e fr om

w ater an d a llow to cool sligh t ly . Repea t pr ocess for oth er lobster . On ce lobster s ar e cool

enou gh to h a ndle, cu t lobster s in h a lf leng th w ise.

3 . COMBINE on ion , ga r lic an d ex tr a v ir g in oliv e oil in a sepa r ate la r ge pa n . Sim m er for 5

m inu tes. A dd cr u sh ed r ed pepper , w h ite w ine, sh er r y an d th e h a lv ed lobster s. Cov er a nd

a llow to sim m er for 1 5 m inu tes. Rem ov e lobster fr om sa u ce.

4 . TWIST off tw o fr on t claw s w h er e th ey join th e body . Usin g th e ba ck of a kn ife, cr a ck cla w s

a nd r em ov e m ea t fr om ta il an d body .

5 . ADD spin ach , tom atoes a nd bu t ter to sau ce. Br ing to a boil a nd a llow to sim m er for 1 0

m inu tes. A dd lobster ta il a nd cla w m eat . A llow to cook for 5 m inu tes. Sea son to ta ste w ith

sa lt a nd pepper .

6 . COAT cooked, dr a ined pasta w ith sau ce, t r an sfer to la r g e bow l (or indiv idu a l dish es), top

w ith lobster a nd r em ain ing sa u ce. Gar n ish w ith lobster sh ells.

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Meat Ravioli with Bolognese Sauce


Cook Time: 1 hour, 30 minutes

Serving Size: 4

Ingredients

2 Tbsp oliv e oil

1 on ion , finely ch opped

1 car rot , finely chopped

1 celery sta lk, fin ely chopped

2 ga r lic clov es, fin ely chopped

lb g round beef

6 oz Ita lian sau sage, skinned

1 cup r ed w ine

1 8 oz can cru shed tom atoes, chopped (ground)

1 tsp fr esh rosem ary , ch opped (1 /4 tsp dry )

1 tsp fr esh sage, chopped (1 /4 t sp dry )

Sa lt to ta ste

Pepper to taste

2 4 beef-filled r av ioli, cooked according to package dir ect ion s

2 cups m ozza rella cheese, sh redded

Procedures

1 . HEAT oil in a la rge pan . Add celery , car rot , on ion , gar lic and cook abou t 5 m inu tes. Add

m ea t and cook 1 0 m inu tes ov er m edium hea t , st ir r ing occasiona lly .

2 . DEGLAZE pan w ith w ine; let r edu ce. Add tom atoes and r em ain ing ingredien ts and st ir .

Simm er for abou t 1 hou r .

3 . PLACE cooked r av ioli in a sing le la y er in a la rge baking dish . Pou r hot Bolognese sau ce ov er

rav ioli. Pla ce sh redded m ozzarella ev en ly ov er sau ce.

4 . PLACE r av ioli in a broiler u n til cheese is m elted and bubbly .


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Milanese Style Penne



Serving Size: 4

Ingredients

8 oz sw eet Ita lian sau sage, casing r em ov ed

1 1 /2 cup heav y cr eam

1 lb penne r iga te pa sta , cooked a ccording to package dir ect ions




Procedures

1 . BROWN sau sage in a pre-h eated pan . Dra in fa t and set sau sage a side.

2 . ADD cr eam to the h ot pan and con t inue to cook ov er low h eat for 4 m inu tes. Add sa ffron

and r edu ce sau ce to the desir ed consistency .

3 . CHOP sau sage and add it to sau ce.

4 . REMOVE cooked pasta from pot, r eta in ing a por t ion of th e w ater . Imm edia tely add pasta to

sau ce and sea son w ith Pa rm esan cheese, sa lt and fr esh ly cru shed bla ck pepper . (Th in sau ce

w ith pasta w a ter if needed.)

5 . TRANSFER to la rge serv ing pla tter , ga rn ish w ith chopped pa r sley and serv e.

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Orecchiette with Red Pepper Pesto



Serving Size: 4

Ingredients

cup w a lnu t pieces

1 2 oz canned roasted r ed pepper s, dra ined

cup g ra ted Pa rm esan cheese

1 cup fr esh basil leav es, w ashed and dr ied

1 /2 cu p Ita lian pa r sley leav es, w ashed and dr ied

2 clov es peeled ga r lic

cup oliv e oil

1 lb or ecch iette pa sta

4 Tbsp u nsa lted bu tter (opt iona l)

Toasted w a lnu ts, coa r sely chopped

1 2 fr esh basil leav es, w ashed, dr ied, and cu t in th in str ips

Procedures


TOASTED WALNUTS

1 . PLACE w a lnu ts on sheet t r ay . Bake in 3 5 0F ov en for 1 2 m inu tes.

RED PEPPER PESTO

1 . COMBINE r ed pepper s, toa sted w a lnu ts, parm esan ch eese, ba sil, pa r sley and ga r lic in a food

processor . With m otor ru nn ing , slow ly add oliv e oil and process un til m ix tu re form s a

coa r sely chopped paste.

FINAL PLATING

COOK or ecch iette pa sta a ccording to package dir ect ion s. Dra in pasta , r eserv ing 1 /2 cu p

cooking liqu id, and r etu rn pasta to pot . Hea t r ed pepper sau ce in a sau ce pot , st ir in bu t ter (if

u sing ) and r eserv ed cooking liqu id. Cook ju st u n til sau ce is h ea ted th rou gh . St ir in pa sta and

coat w ith sau ce.

TRANSFER pasta to serv ing pla tes and top each w ith toa sted w a lnu t pieces and sh redded

basil.

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Pasta Florentine



Serving Size: 4

Ingredients

1 cup heav y cr eam

1 /2 cu p ch icken broth

1 2 oz sliced m ush room s

1 1 /2 cups frozen peas

3 clov es ga r lic


4 oz ham (Bla ck Forest if possible), ju lienned

1 /4 cu p chopped pa r sley

8 oz pa sta (y ou r fav or ite sh ape), cooked a ccording to package dir ect ions

Gra ted Pa rm esan ch eese for ga rn ish



Procedures

1 . HEAT ex tr a v ir g in oliv e oil and ga r lic in a sau t pan ov er m edium -low h eat . Once ga r lic

star ts to sizzle, add m u shroom s. Sau t 2 -3 m inu tes. Add heav y cr eam and ch icken broth

and br ing to a boil. A llow to sligh t ly r edu ce, for abou t 1 0 m inu tes. Add ham , peas and

par sley and cook 4 m inu tes.

2 . RETURN cooked, dra ined pasta to pot and add sau ce. Cook un til sau ce simm ers and coa ts

th e pasta .

3 . REMOVE pot fr om h eat and st ir in g ra ted Pa rm esan . Toss gen tly to com bine.

4 . TRANSFER to la rge serv ing pla tter . Garn ish w ith chopped pa r sley and serv e.

Chefs Tip: Use a sm a ll am ount of sa lt . Th e pa rm esan cheese na tu ra lly con ta ins sa lt .

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Penne Pasta with diced tomato and freshRicotta cheese



Serving Size: 4

Ingredients

4 m edium fr esh r ipe tom atoes

8 ba sil leav es, chopped


1 cup fr esh r icotta cheese

1 /2 tsp m ar joram , chopped

1 2 oz penne r iga te pasta , cooked a ccording to package

dir ect ion s

1 /4 cu p Rom ano cheese, g ra ted

1 la rge ga r lic clov e, peeled and chopped

Sa lt to ta ste

Fresh g round black pepper to ta ste


Procedures

1 . CUT a sh a llow X on the bottom of ea ch tom ato. Pla ce tom atoes in to boiling w ater and

blanch for 1 5 seconds. Imm edia tely cool in ice w a ter

Documents

Olive Garden Italian Restaurant s Recipes