Set a large pot of cold water to boil. When it reaches a full boil, toss in a pinch of salt, and when the water returns to a boil, start cooking the pasta. In the meantime, in a saucepan heat the cream, salmon, and pepper for a few minutes. When the pasta is al dente, […]

Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if using dried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutes more.)Drain and toss. Heat oil in large,nonstick skillet over medium heat.Saute garlic one minute,until fragrant.Add peppers […]

Prosciutto should be thinly sliced and cut into julienne strips. Veal shoulder should be like scaloppine, pounded In a small bowl, mix the hot wine, broth and tomato paste until the paste dissolves. Set aside and keep warm. Spread the veal slices on a flat surface, then cover each with pepper, cheese and prosciutto. Roll […]

The 6 cloves of garlic is really a head of garlic. Slice the top off place in an oven pan and drizzle olive oil over it. Roast about 3/4 hour in a 250 oven. Cook the penne per instructions, leave a little al dente. Rinse and coat with olive oil to prevent sticking together. Sauce: […]

After making the polenta pour into a dish and let cool until hardened. Cut into 1″ slices. In an ovenproof buttered pan cover bottom with slices of polenta. Cover that with a generous layer of Fontina cheese. Top with another layer of polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in […]

Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water.Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley […]

“This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat. 4. Stuff into the casings and twist off into three-inch links. […]

In a skillet, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender. Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes. Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes. Sprinkle with Parmesan cheese […]

Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 1/2″ wide pieces. Saute very quickly in a little of the oil in a large frying pan. Saute in a little of the oil the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings […]

1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze.