Stuffed Zucchini

Stuffed Zucchini

Ingredients 1 extra large zucchini 1 tsp sea salt 2 eggs 1 cup + 3 tbsp breadcrumbs 1 clove garlic crushed 1 tbsp finely chopped parsley 1/2 cup grated parmesan cheese 2 tbsp extra virgin olive oil Directions: Cut off the narrow end portion of the zucchini &...
Eggplant Rollatini

Eggplant Rollatini

Ingredients Marinara Sauce – homemade 1-2 eggplants – sliced lenghwise (can use zucchini) Filling: 15 oz ricotta 1 cup mozzarella shredded 1/2 cup grated parmesan 1/4 cup minced parsley 1 egg beaten Pepper Directions: Sprinkle sliced eggplant with salt,...
Greek Style Lemon Roasted Potatoes

Greek Style Lemon Roasted Potatoes

Ingredients 3 pounds potatoes, peeled & cut into thick wedges 1/3 cup extra virgin olive oil 2 lemons, juiced 2 tsp sea salt 1 tsp oregano 1/2 tsp ground black pepper 3 cups chicken broth Directions: Preheat over to 400 FToss potatoes in oil & lemon juice,...
Ricotta Squash Gnocchi

Ricotta Squash Gnocchi

Ingredients 1 cup cooked squash 2 cups ricotta 1 egg 1/4 cup pecorino cheese 1 1/2 – 2 cups flour 1 1/3 batch “Classic Pasta Sauce” Directions: Pierce squash & bake at 350 F for approx. 1 hourScoop out interior & mash well with a forkLet cool...
Risotto with Asparagus

Risotto with Asparagus

Ingredients 1 onion finely chopped 4 tbsp extra virgin olive oil 1 1/2 cups Arborio rice 1/4 cup white wine or cognac 6 boiling cups vegetable stock 12 asparagus spears 5 threads saffron 2 tbsp butter 3 tbsp grated parmesan Directions: Trim asparagus tips off stems...
Impanata with Broccoli

Impanata with Broccoli

Ingredients 3 cups tipo 00 flour 1 pkg dry active yeast 1 cup water 1 tsp sea salt 1 tbsp extra virgin olive oil For filling: 6 cups broccoli florets 2 cloves garlic 1/4 cup walnut halves 2 tbsp extra virgin olive oil 1/2 tsp sea salt Directions: In a mixing bowl add...