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Meats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
Three Cheese Chicken Cutlet Parmigiano
Pesto Rubbed Chicken w Panzanella
Chicken Parmigiana
Chicken Cacciatore
Fish
Baked Swordfish Sicilian Style
Halibut Fillet on Bed of Vegetables with "Burro Bianco" Sauce
Quick Zuppa di Pesche
Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout
Salmon Sauté on Bed of Basmati Rice
Sea Scallops Poached in Pink Broth
Swordfish with Mint, Capers & Lemon Salsa
Whole Roasted Fish with Fresh Herbs
Pan Seared Branzino
Vegetables
Agata's Baby Artichokes and Peas
Agata's Zucchini al Forno
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
Braised Pearl Onions
Brioche di Patate
Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
Fritelle di Melanzane (Eggplant Fritters)
Layered Torta di Patate
Roasted Shallots
Sicilian Stuffed Roasted Peppers
Stuffed Squash
Stuffed Artichokes
Scafata
Eggplant Caponata
Fennel Baked In Cream (Finocchio al Forno)
Pasta
Pasta al Cavolfiore (Cauliflower)
Pasta al Pomodoro Crudo
Pasta e Piselli
Pasta with Zucchini and Shrimp
Penne with Dandelion Greens, White Beans & Pancetta
w2m Cassoulet, Italian-Style
Soups
Butternut Squash Soup
Side Dishes
Mixed Mushroom Saute
Tomato and Ricotta Crostini
Arancini: Rice Balls with Meat Sauce
Sweet Peas with Prosciutto
Pancetta Brussels Sprouts
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Displaying 16 - 20 of 49 results
Sea Scallops Poached in Pink Broth
This dish is our version of a French "Mariniere" preparation, but uses sparkling wine instead of white wine as a poaching broth with the addition of mushrooms and tomatoes. The result is more rustic, but also yields a more textured, richly-flavored broth to spoon around the scallops (and to sop up with crusty bread). It may be less elegant than the classic Parisian version, but it is definitely better suited to relaxed dining at home.
The prep time for this dish is about 20 minutes and the scallops turn opaque within 2 minutes, so be ready to serve immediately.
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Swordfish with Mint, Capers & Lemon Salsa
You can make the lively, piquant salsa for this dish a day ahead, and simply cook the swordfish once company arrives. There couldn't be an easier preparation for a dinner party. Swordfish is abundant in the waters around Sicily and predominates in the island's cuisine. If you have access to a gas grill, you will get the best results. It makes the perfect char markings across the steaks and infuses them with a delicate, smokiness. You can also cook these steaks on a cast iron, ridged pan for a similar look. The juice won't taste as smoky-sweet, but the salsa is there to kick up the flavor.
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Whole Roasted Fish with Fresh Herbs
Here is a light seafood dish for anyone who enjoys settling into a whole fish, like Branzino, head, bones and all. Connoisseurs know that a great deal of flavor is imparted from the skeleton of the fish and the cartilage along the bones. Once you try it a few times, you will become expert at deconstructing the body so you end up with truly boneless fillets. They will be more tender and succulent than you could have ever imagined.
You can adapt this recipe to Red Snapper, Black Sea Bass, Branzino, Striped Bass, Orata or any fish around 2-3 pounds in weight. The herb selection is only limited by availability and by your own personal taste. We prefer a combination of tarragon, thyme, a little sage and rosemary. Cooking times will vary slightly according to the weight of the fish and the intensity of your oven. Be sure to check your fish once you can smell it cooking, because that usually means it is ready. You never, ever want to overcook a whole fish. There is no greater sacril
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Agata's Baby Artichokes and Peas
This quintessential Spring dish is served in Sicily as a "minestra", which means a thick soup. Though not technically a soup at all, there is quite a bit of broth at the bottom of the skillet when the dish is done. In my hometown, my family would add small chunks of toasted peasant bread to the mix and eat it with a spoon. The preparation is adaptable, however. If you prefer to serve it as a side for roast lamb, ham or veal, you can simply increase the heat during the last minute or two of cooking to evaporate the juices. You can also leave all the juice intact and pour it as a sauce over cooked pasta or Basmati rice. What stays the same in all adaptations is the "green" flavor of Spring in every bite.
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Agata's Zucchini al Forno
Here is an easy baked zucchini dish that is the height of simplicity. I make it often at home because it requires little effort and because my family love it. This dish has a great cheesy, soft consistency perfectly contrasted with a nicely browned crisp top layer.
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