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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 31 - 35 of 49 results
Pasta al Pomodoro Crudo
I am happy to share this recipe, which is very common in Sicily. The pomodoro sauce is described as "crudo" because the tomatoes and other ingredients are not really cooked - they are bursting with flavor and need only a warming through. (For a variation, you can add 1 tsp of rinsed, drained and chopped capers to the marinade.)
read more...
Pasta e Piselli
Fresh peas are a natural match for orecchiette pasta - the "little ears" are just concave enough to nestle one pea. In Southern Italy they are also combined with cavatelli - the tightly clenched pasta shells.
This recipe uses prosciutto and mushrooms for additional flavor, but you can omit them and still have a very tasty dish. If you prefer rice to pasta as your starch of choice, you can spoon this pea melange over steamed Basmati rice. It would make a wonderful side for grilled or roasted fish.
read more...
Pasta with Zucchini and Shrimp
Fresh peas are a natural match for orecchiette pasta - the "little ears" are just concave enough to nestle one pea. In Southern Italy they are also combined with cavatelli - the tightly clenched pasta shells.
This recipe uses prosciutto and mushrooms for additional flavor, but you can omit them and still have a very tasty dish. If you prefer rice to pasta as your starch of choice, you can spoon this pea melange over steamed Basmati rice. It would make a wonderful side for grilled or roasted fish.
read more...
Penne with Dandelion Greens, White Beans & Pancetta
Dandelion greens have a sharp flavor and, in Springtime, a very silky texture, which is a combination Italians adore. They mostly enjoy it raw in salads.
Those who prefer to tame the bitter flavor a bit will enjoy this pasta preparation. We wilt the dandelion leaves in a little garlic-and-pancetta flavored olive oil, then combine them with cooked Navy beans and penne.
This pasta preparation is quite thick, but the bright assertive flavor of dandelion greens gives it a fresh, lively feel.
read more...
Butternut Squash Soup
Here is a simple preparation for butternut squash soup that is both homey and elegant. You can serve it at a holiday meal or enjoy it for supper any night of the week. It is delicious with thin slices of toasted Poilane bread (available at our Bread counter) spread with good butter.
read more...
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