Recipes

Ciabatta is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes.

Everyone needs a great pasta sauce in their recipe collection and this one is a keeper. This
very easy recipe requires just a handful of ingredients and about 40 minutes on the stove for a memorable sauce that makes a great topping on top of yourfavorite pasta.
 

Fra diavolo, pronounced fra-dia-voh-loh, means “Shrimp of the devil’s brother.” It is marinated in lots of grated garlic and red chili flakes, then cooked in a creamy Marsala and spicy tomato-based sauce. Not to worry, the dish is just hot enough to give it
a kick. 

Cannelloni loosely translates from Italian as "big tubes".
This is a very traditional recipe made with fresh pasta sheets then filled with creamy ricotta and then covered with a delicious marinara or meat sauce then baked. Yum!

Lasagne Bolognese Layers of flat fresh noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, and Parmesan cheese. This dish takes time so you will have to set aside a good two hours to prepare. But as always, it will be worth it in the end.

Each holiday I remember helping my mom as she toiled for hours making homemade ravioli.  I would like to say it was a labor of love, but it was something I looked forward to and she was not one to disappoint. Here is my version of my mom’s recipe which has taken me years to perfect.

Focaccia is my favorite yeast bread.  It has a crisp outside and soft inside.  Unlike Italian style bread the bottom of the pan is generously covered in olive oil, then before baking more oil is drizzled on top. 

I’ve shown you how to make a classic fresh egg pasta; now I’m taking it one step further, with a bright green dough, naturally colored with a spinach purée, neutral-flavored pasta that can be used for noodles, ravioli, tortellini, and beyond.

In Italy, veal shanks are generally obtained from milk-fed young cows.  In the USA the veal is from older calves.  When buying, ask the butcher for the hind shank, which is the meatier part of the shank.  At the end of the cooking, the veal is soft. tender and falls away from the bone.