EGGPLANT ROLLATINI (Melanzane Involtini): 2 medium eggplants 1 pound whole milk ricotta 16 ounces whole milk mozzarella, shredded ¾ cup…
ZUCCHINI with PASTA and FRESH TOMATOES Olive oil 1 yellow onion, sliced 3-4 cloves garlic, sliced or minced Zucchini, cubed…
PENNE with VODKA SAUCE 4 ounces (1 stick) butter ½ cup onion, chopped 2-3 cloves garlic, minced ½ cup Vodka…
FINOCCHIO WITH LINGUINE Finocchio Extra Virgin Olive Oil 1 cup Plain Breadcrumbs 2 ounces Flat Anchovies in Olive Oil, cut/chopped…
RABBIT CACCIATORE 1 Rabbit 1 large Onion, sliced 4-5 cloves Garlic, crushed 16 ounces Mushrooms, quartered ½ teaspoon Red Hot…
CARDONE (CARDOON) 4 extra large eggs 1-2 cups flour Salt & Black Pepper Oil for frying COOKBOOK: “Cooking with Grandma…
LINGUINE with CLAMS: 50 Little Neck Clams (or your favorite type of clams) Olive Oil (about 4-5 tablespoons) ½ cup…
TARALLI ¼ teaspoon Active Dry Yeast 1 cup warm Water 5 extra large Eggs (room temperature) 2 tablespoons Salt 1…
SHRIMP SCAMPI WITH LINGUINE 1½ pounds extra-large shrimp, peeled and deveined 1 pound linguine 4 tablespoons olive oil (approx.) 4…
PASTINA 2 quarts water or chicken stock 1 cup chopped celery stalks & inner leaves 1 cup chopped carrots 2…
TRIPE 3 pounds tripe ¼ cup white vinegar 2 bay leaves 3-4 tablespoons olive oil 2-3 cloves garlic, minced 1…
• Are you curious about slow food and wine? • What’s special about the Alto Adige region of Italy? •…