From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipe Courtesy of Lauren Zaira Ingredients: ¼ cup Frescobaldi Laudemio extra virgin olive oil, plus more for drizzling ½ bunch fresh basil, chopped or chiffonade ½ bunch Italian parsley, chopped or chiffonade ½ cup toasted [...]
Archive for the ‘Pasta’ Category
CRISTINA’S FAVORITE PASTA WITH FRESH ROMA TOMATO SAUCE #2 Recipe
From the demo: A Big Bowl of Love Recipe Courtesy of Cristina Ferrare 4 TO 6 SERVINGS This is my mother’s favorite sauce, and I have to say without a doubt mine too. She would tell stories of how when she was little she would pick fresh ripe tomatoes every day, right off the vine [...][...]
Yam & Goat Cheese Raviolis with Sage Butter Sauce
From the demo: Cheese Please! with Chef Amy Jurist Serves 4 – 6 2-3 yams, sliced in half lengthwise Olive oil 1-2 Tbsp Brown Sugar 1 Tsp. Pumpkin Pie Spice Salt and White Pepper to taste 1/3 cup Goat Cheese Shallots 1 bunch of fresh Sage 1 stick of Butter 1 Package of Wonton Wrappers [...][...]
Wild Boar Sausage and Artichoke 3 Cheese Ravioli
From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: 28oz 3 Cheese Ravioli 10oz Wild Boar Sausage 1 tsp Minced Garlic ½ cup White Wine 1 tsp Fresh Thyme 1 tbsp Olive Oil 2oz Shallots thin Sliced 4 Giudia Artichoke 8 oz Pomodorina Sauce In a large skillet[...]
Pumpkin Gnocchi with Sage and Pecorino Butter Sauce
Recipe courtesy of Piccolo Chef Piccolo Chef has monthly classes at Surfas for the mini-chef of all ages. Check them out today! Recipe makes 4 – 6 servings Ingredients: 1 cup canned pumpkin puree 2 tablespoons melted butter, cooled 1 ½ cups all-purpose flour 1 large egg yolk ½ teaspoon salt[...]
Orecchiette with Rapini
Orecchiette with Rapini Ingredients: 1 lb. Orecchiette 1.5 lbs of Rapini 4 Anchovies Crushed Red Pepper Flakes to taste 1-2 cloves Garlic 1/2 cup of Extra Virgin Olive Oil sea salt Preparation: Clean the rapini and remove some of the leaves and rough stems. Bring a large pot of salted water to boil.[...]
Seared Shrimp over Tomato Sauce with Pancetta, Orange & Cream
Seared Shrimp over Tomato Sauce with Pancetta, Orange & Cream Ingredients: 21-30 shrimp 1 package Pappardelle or Fettuccine 3 tbsp of extra virgin olive oil 4 shallots, minced 4 cloves garlic, minced 1 cup pancetta, cubed or chopped 1 orange peel 1 teaspoon of hot pepper flakes 1/2 cup white win[...]
Angel Hair with Bacon Cream Sauce and Peas
From the Demo & Book Signing of Freshman in the Kitchen Serves 2 -4 Ingredients: 6 Strips Raw Bacon ½ lb. Dry Angel Hair Pasta 2 tbsp. Extra Virgin Olive Oil (more as needed) ¼ cup Onion or Shallot, minced ½ cup Frozen Peas, thawed and rinsed 1 cup Heavy Cream 2 tbsp. Grated Parmesan [...][...]
New World & Old World Pastas: Pasta Puttanesca
From the demo: Foods Before and After Columbus. Recipe courtesy of Linda Civitello Ingredients: 1/2 cup Paradiso extra virgin olive oil 3-4 garlic cloves peeled and cut in half 1 can Italian plum tomatoes, San Marzano if possible 1 can of anchovies, drained and rinsed, or anchovy paste Capers – as[...]
Chef Aldo’s Shrimp & Artichoke Farfalle
Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008 Serves 5 Ingredients: 1/2 lb Farfalle Pasta                                                                                Â[...]