Sicilian Spiedini (veal rolls)
Make the stuffing and the sauce. Preheat oven to 400°. Grease a deep baking dish with olive oil and coat with about 2 to 3 tablespoons of Italian-style bread crumbs. Lay all the pieces of veal flat on a prepping surface. Place
Shrimp Bolognese
Heat half of the olive oil in a skillet or saucepan over medium heat. Cook the garlic, red pepper flakes, and parsley until the garlic is golden brown, about 1 minute. Add the sun-dried tomatoes and the diced ham. Cook
Shrimp and Scallops in Curry Sauce
Make the Curry Sauce and keep warm. Mix the flour, salt, pepper, and paprika in a bowl. Dredge the scallops and the shrimp in the flour mixture and pat well to shake off the excess flour. Heat the 4 tablespoons oil
Sea Bass Fillet with Wild Mushrooms and Truffles
Heat the 3 tablespoons of olive oil in a large, covered skillet over medium-high heat until almost smoking. Pat the fish fillets dry and season with salt and pepper. Sear the fish, without jostling, for 2 to 3 minutes, or
Sauteed Shrimp with Artichoke Sauce
Pat the shrimp dry and toss with salt and pepper, flour, cheese, and paprika. Pat shrimp to shake off excess flour and set aside. Heat the olive oil in a large sauté pan on high heat until sizzling. Quickly brown
Rosmarino Sauce
In a large, deep sauté pan, cook the olive oil and the garlic over medium-high heat for 2 minutes. Add the onion. Sauté for 3 to 4 minutes. Add the salami and the fresh herbs (except the 2 tablespoons of
Ricotta Tart with Maraschino Cherries
Preheat oven to 400°. Grease a 9-inch springform pan with the butter, then dust with 1 tablespoon of fl our, shaking off the excess. Beat the egg whites and 4 tablespoons of sugar for 5 minutes, until shiny and almost doubled in volume.
Pork Chops Braised with Altesina Sauce
Heat 3 tablespoons of the olive oil in a large sauté pan or skillet and gently cook the garlic and one-half of the prosciutto, about 2 to 3 minutes. Add the spinach and cook 3 more minutes. Pour on the
Peperonata Sauce
In a large, deep sauté pan, heat the oil over medium-high heat, then add the garlic, red pepper fl akes, onion, and bell peppers. Sauté until soft, about 5 minutes. Increase heat slightly. Add ham, salt, and pepper. Sauté about
Pasta with Ginger and Lobster Sauce
Make the Lobster Sauce. Add the green peas to the sauce and keep warm. In a large sauté pan, cook the butter over medium heat until it starts sizzling. Add the olive oil, garlic, onion, red pepper flakes, and ginger. Cook