Minestrone
In a large stockpot, heat 2 Tablespoon of olive oil. Add pancetta, red pepper flakes and garlic. Cook over medium heat for 3-4 minutes. Add the third Tablespoon of olive , the onion, celery, carrots and herbs. Sauté until onions are
Cabbage Soup
In a soup pot over medium heat, sauté the olive oil, onion, garlic and red pepper flakes. Cook until the onion is lightly brown and tender, about 6, minutes. Add the cabbage, season with salt and pepper and cook until
Soup of Corn, Zucchini and Peppers
In a Dutch Oven, heat 2 Tablespoons of olive oil over medium high heat. Add garlic, red pepper flakes, Pancetta and leeks. Increase heat to medium-high and saute until garlic and Pancetta become light brown, for about 5 minutes. Add zucchini, red
Truffled Bread Sticks
Preheat oven to 400 degrees. In a small dish, combine the olive oil and the truffle oil. Brush the bread slices lightly with oil and sprinkle with Parmesan cheese, salt and pepper. Place the slices of bread on a baking sheet
Stuffed Calamari
To clean whole squid: Rinse thoroughly. Pull the tentacles from the body sac. If using the squid ink, remove the slender, silver ink sack from the strands connected to the tentacles. Clean the tentacles by cutting just below the eyes
Torte of Mushrooms and Crepes
Preheat oven to 400 degrees. In a bowl, mix together the mushrooms, ham, porcini powder, garlic and parsley let it marinate for at least ½ hour. In a large sauté pan over medium-high heat, sear batches of the mushroom and ham mixture
Trio of Stuffed Eggs
Tuna and Caper Stuffed Eggs: Spoon the yolks out of the boiled eggs and place in a blender or food processor with the tuna, mayonnaise, 2 teaspoons of the capers, parsley, pepper and anchovy paste. Process, wiping down the sides often,
Shrimps with Pine Nuts and Herbs
In a bowl, mix chopped pine nuts, parsley, basil, flour, and lemon zest. Place in a line in front of you, the shrimp, flour for dusting, egg wash, the pine nut mix, as well as a plate for the coated shrimp
Scallops with Prosciutto and Morels
Pour the hot chicken stock over the mushrooms and let soak for at least 30 minutes to reconstitute. Strain the mushrooms, reserving the stock. Cut the morels in quarters. Make the peas sauce, and while the sauce is cooking,pat the scallops
Scallops on a bed of Leeks and Artichokes
In a large nonstick pan, pour the 8Tbs. of Olive oil the garlic, the red pepper flakes and cook over medium heat until the garlic starts to brown, about 3-4 minutes. Add the artichokes, the leeks and the parsley, cook stirring