Free Recipes Archive
4 (1-1/2 lb.) lobsters* 30 clams, cleaned with brush under cold water; set aside (1 dozen cherry stone and 1-1/2 dozen t-neck) 3/4 cup olive oil 2 (28 oz.) cans whole tomatoes, chopped 1 (8 oz.) can tomato sauce Salt Read More …
4 beef shoulder top blade (flat iron) steaks, (about 7 ounces each) 2 teaspoons chopped fresh thyme 2 large cloves garlic, minced 1/2 teaspoon pepper 2 tablespoons shredded Parmesan cheese Salt Combine thyme, garlic and pepper; press evenly onto beef Read More …
Aubergines 6 garlic 3 or 4 cloves parsley olive oil salt pepper Make some holes on the whole aubergines and place garlic in them (divide garlic in two). Bake and when ready, peel and cube them. Dress in a bowl Read More …
This aromatic appetizer could easily be served as a main course in larger portions, with crusty bread and a tossed salad. 42 littleneck clams 1-1/2 cups cored, peeled, seeded, and chopped ripe plum tomatoes 2 onions, halved and thinly sliced Read More …
For filling : 1 cup diced red onion 1/2 cup diced celery 1/3 cup diced carrot 2 tablespoons olive oil 2 cloves garlic 1 lb ground veal 1 lb ground mild Italian style sausage 1 lb ground chicken 1/2 cup Read More …
serves 4 Delicious, when paired with Bella Sera® Pinot Grigio 8 ounce Penne pasta, cooked and drained 2C Marina sauce (choose your favorite sauce from a jar) 2T Unsalted butter 1 bunch Asparagus tips, sliced at an angle in 1-inch Read More …
from Chef Sarah Grueneberg of Spiaggia – Chicago, IL Yield: 6 Servings Preserved Porcini: 1 pound fresh porcini mushrooms Extra virgin olive oil Sea salt Juice of 1/2 lemon 1 ounce thyme leaves 1 ounce rosemary, chopped 2 cloves garlic, Read More …
Source: Sal Annino – Gran Forno Italian Bakery, Fort Lauderdale, Florida 1-1/2 cups granulated sugar 3 (7 ounce) tubes almond paste 1 teaspoon grated lemon or orange zest 4 egg whites 2 tablespoons confectioners’ sugar Spray baking sheets with no-stick Read More …
Aubergines 6 garlic 3 or 4 cloves parsley olive oil salt pepper Make some holes on the whole aubergines and place garlic in them (divide garlic in two). Bake and when ready, peel and cube them. Dress in a bowl Read More …
Aubergines 6 garlic 3 or 4 cloves parsley olive oil salt pepper Make some holes on the whole aubergines and place garlic in them (divide garlic in two). Bake and when ready, peel and cube them. Dress in a bowl Read More …
from Chef Sarah Grueneberg of Spiaggia – Chicago, IL Yield: 6 Servings Preserved Porcini: 1 pound fresh porcini mushrooms Extra virgin olive oil Sea salt Juice of 1/2 lemon 1 ounce thyme leaves 1 ounce rosemary, chopped 2 cloves garlic, Read More …