Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano. Serve immediately.

Cut pancetta bacon into very fine julienne strips. In a large skillet, saute the onion in oil over medium heat until it starts to become transparent. Add the pancetta and fry gently until the onion is golden brown and the pancetta transparent. Add the tomatoes, salt and pepper, and cook over high heat for 10 […]

Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. […]

Pour the oil into a deep, heavy skilled over medium-high heat. Add the onion and green pepper then cook and stir for about 5 minutes. Add the garlic and continue to cook, stirring, until the vegetables are tender. Add the water and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano, […]

Prepare the artichokes as directed in “How to Prepare Artichokes- Jewish Style” ,cut in half lengthwise and keep in lemon water until you are ready to cook them. “Drain and place in a large pan, where they cut fit in a large pan, where they can fit in a single layer, with the cut side […]

Steam broccoli 10 minutes, or until tender and still bright green. Refresh under cold water. Heat olive oil over medium heat and saute garlic and res pepper 2 minutes. Add broccoli and wine and saute, stirring, another 3 to 5 minutes. Serve. Serves 4 to 6.

SHELL 3 c Flour 1/4 c Sugar 1 ts Ground cinnamon 1/4 ts Salt 3 tb Shortening 2 Eggs, well beaten 2 tb White vinegar 2 tb Cold water 2 oz Pistachio nuts 1 Egg white, slightly beaten FOR FILLING: Combine and beat until smooth (about 10 min. with an electric mixer at medium-high speed) […]

No quantities are given “as they are not important; Concia can be prepared to be more less piquant, according to taste, by increasing or decreasing the quantity of herbs and spices. It freezes beautifully in a tightly closed container, but it must be used within a few days if stored in the refrigerator or after […]

Cod should be cleaned, skinless and boneless. Anchovies should be fresh or defrosted frozen Saute onions in oil until transparent. if using salted stockfish, pre-soak in cold running water for at least 24 hours, and wash pieces individually every 8 hours. In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some […]