Italian Potato Salad

Ingredients: 

1 pound of green beans 

1 pound of boiling potatoes (red skins) 

1 red onion-slice 3 ripe vine tomatoes 

1.2 to ¾ cup of olive oil 

¼ cup of red wine vinegar 

1 teaspoon of oregano 

Salt to pepper to taste 

Directions:

Boil potatoes with the skins on. 

Cook the beans in salted water until tender. 

Cut the tomatoes and slice the onions. 

When beans and potatoes are done, cut them into smaller pieces. 

Put into a large salad bowl and toss with oil and vinegar.  Season the salad with salt, pepper and dried oregano. 

Shrimp and Scallop Pasta Alfredo

Ingredients 

1 pound of Pasta or Tortellini 

1 stick of butter 

1 1/2 cups of grated cheese 

2 pints of heavy whipping cream 

1/4 cup of fresh chopped basil 

1/4 pound of Shrimp 

1/4 pound of Scallops 

salt and pepper 

Directions

  

Melt butter in saute pan, season Shrimp and Scallops and then saute on both sides.

Remove and keep on a warm plate.

Add the whipping cream bring to a boil, reduce heat for a few minutes.

Add grated cheese and basil then put Shrimp and Scallops back and mix the pasta with 

the sauce.

Pasta Carbonara

Ingredients 

1 pound of Penne Pasta 

1 pound of Bacon 

1 ¼ cup of grated Romano cheese 

6 eggs 

1 pint of heavy whipping cream 

2 tablespoons of olive oil 

Salt and Pepper 

¼ cup of chopped parsley 

Directions

Heat oil and fry the bacon until crisp.

Boil Pasta about 10 minutes in water until al dente . 

Beat 6 eggs, grated cheese, whipping cream salt and pepper together. 

Drain pasta and add to pan with the bacon in it. 

Mix the pasta and the bacon real good and add the cream mixture turning to coat well. 

Add the chopped parsley and sprinkle with more grated cheese serve immediately. Enjoy!

Veal Involtini

Ingredients 

8 asparagus spears-blanched 

4 pieces of Veal Scallopini 

4 slices of proscuitto 

4 sliuces of provolone cheese 

 flour 

salt and pepper 

3 tablespoons of butter 

1/2 cup of olive oil 

1/4 cup of Marsala Wine 

1/2 cup of Beef Broth 

fresh chopped parsley 

kitchen string 

  

Directions

Place a piece of proscuitto, cheese and  2 pieces of asparagus on Veal with ends sticking out.

Roll up and tie with kitchen string.

Dredge in flour and season with salt and pepper

Heat 2 tablespoons of the butter and olive oil and saute the rolls until brown

Remove and keep on a warm plate

Add the Marsala wine and the beef broth to the pan and bring to a boil scraping the bits on the bottom for 3-4 minutes.  Season with more salt and pepper then add Veal back to the pan. 

Turn off stove and add the remaining butter and sprinkle with parsley.

Vegetable Lasagna

Ingredients 

4 Zucchini 

4 Squash 

3 cups of Italian tomato sauce 

3 cups of shredded mozzarella cheese 

1 ½ pounds of ricotta 

½ cup of parmesan cheese 

2 eggs 

1 box of frozen chopped spinach well drained 

¼ cup of fresh chopped parsley 

Salt and pepper 

1 teaspoon of grated nutmeg 

1 clove of crushed garlic 

Directors 

Slice zucchini and squash leaving skins on long ways, place in baking pan. 

Brush with olive oil with crushed garlic mixed in it. Sprinkle on both sides with salt and pepper. 

Roast in oven on 425 degrees turning over once, remove when vegetables are soft. 

In the meantime mix ricotta, ¼ cup of parmesan, eggs, spinach, parsley, salt and pepper and nutmeg together. 

Take a little of the sauce and spread on bottom of casserole dish. 

Place one piece of zucchini and one piece of squash alternating until you cover the dish.

 Spread cheese mixture on top of vegetables. Sprinkle shredded cheese and parmesan cheese on top of ricotta mixture. 

Spread sauce over all of the mixture. Repeat layers one more time, ending with one layer of vegetables. 

Add mozzarella cheese on top of vegetables. Bake at 350 degrees for 45 minutes. 

Let lasagna set for 15 minutes before cutting.

Potato Gnocci

Ingredients 

4 IDAHO POTATO (THE SAME SIZE) 

1 EGG 

2 CUPS OF FLOUR 

1 TEASPOON OF SALT 

Directions 

Boil potatoes whole with skins,  in a pot of salted boiling water.  Drain, cool and peel the potatoes. Put the potatoes through a ricer. Stir in the flour, eggs, and salt. 

Gather dough with hands and knead for 10 minutes—let rest for another 10 minutes. 

On a floured board, roll out a small amount of dough to form a ½ inch thick rope.

Cut into small pieces.  

Roll out on the back of the fork to make indentations. 

Put onto floured pan—when completed place into a pot of boiling water. 

When they float to the top they are done—serve with your favorite sauce. 

Greek Salad

Ingredients 

2 heads of romaine lettuce washed and torn into bite size pieces 

1 cup of grape tomato's 

1 cucumber sliced 

1 small red onion sliced 

½ cup sliced beets 

1 cup of peppercini peppers 

1 cup of greek olives 

½ pound of feta cheese, cubed 

Dressing: 

½ cup of olive oil 

¼ cup of vinegar 

½ teaspoon of dried oregano 

½ teaspoon of sugar 

Juice from 1 lemon 

1 clove of garlic crushed 

salt and pepper 

Directions

Place lettuce in a salad bowl or large platter.  

Arrange the vegetables around the lettuce and top with feta cheese. 

Mix all the dressing ingredients together and shake until well blended. 

Pour dressing on top of salad.

Seafood Marinara

Ingredients: 

2 lbs. linguini 

6 fresh basil leaves 

2 cans whole tomatoes 

chopped 

2 cans tomatoes sauce 

2 cloves garlic 

½ cup chopped onions 

¼ cup wine 

½ stick butter 

2 tablespoons – olive oil 

2 tablespoons sugar - salt and pepper 

1lb clean calamari sliced 

1lb cleaned shrimp 

1lb scallops 

1lb mussels cleaned 

Directions:

Bring a large pan of salted water to a boil. 

In a separate pot, sauté garlic, basil, and onion in olive oil. 

Add tomatoes, sugar, salt and pepper and wine and cook on a low boil for 25 minutes. 

Add all of the fish to the sauce, and continue to cook for another 10 minutes. 

Add ½ stick of butter then cook linguini in boiling water until al dente, strain and place in large serving bowl. 

Pour sauce, with sea food, over linguini and top with grated Romano cheese. 

Also serve with crusty bread, it usually serves 6

Pasta alla Arrabiata

Ingredients 

1/4 cup of olive oil 

1/4 pound of pancetta 

3 cloves of garlic chopped 

1 teaspoon of red pepper flakes 

28 oz. can of chopped tomatoes 

3 tablespoons of chopped fresh 

parsley 

1/3 cup of grated cheese 

salt and freshly ground pepper 

1 pound of pasta of your choice 

  

Directions

Heat olive oil, add pancetta and saute for 3 minutes.

Reduce heat and add the garlic, stirring so it does not burn.

Add red pepper flakes, tomatoes, salt and pepper.  

Bring the mixture to a boil, reduce and simmer for at least 15 minutes.  

Boil pasta, add parsley to sauce, mix the pasta to sauce and add the grated cheese. 

Stuffed Boneless Pork Tenderloin

Ingredients 

3 -4 pound of boneless pork loin 

5 slices of proscuitto cut into strips 

1 10oz. frozen chopped spinach 

thawed 

3 tablespoons of olive oil 

3 cloves of chopped garlic 

½ red bell pepper chopped 

1 small onion chopped 

1 small onion sliced 

¼ cup of dried breadcrumbs 

1/3 cup of grated cheese 

¾ cup of sliced mushrooms 

Chicken broth/white wine 

1/3 cup of butter 

Salt and pepper 

Directions

Saute garlic, onions and red pepper in olive oil for about 2 minutes, then season with salt and pepper. 

Add slices of proscuitto and spinach and cook for another 2 minutes. Remove from stove and add breadcrumbs and cheese. Let cool for a few minutes. 

In the meantime, carefully slit pork all the way through with a sharp knife. 

Put the mixture in a plastic bag and slice the corner. 

Put the opening inside of the meat and pipe through. You might have to do both ends. 

Put meat in a baking dish and put a slit in the  top of meat and put a piece of garlic in each slit. 

Pour chicken broth on top of meat with a little white wine. 

Place onion slices and mushrooms in the broth. 

Add pats of butter on top of roast and season with salt and pepper. 

Bake or roast on 400 degrees for 1 ½ hours basting often.

Tomatoes with Goat Cheese

Ingredients 

Roma tomatoes 

Salt and pepper 

½ pound of goat cheese 

2 tablespoons of Herb de Provence 

Directions

First you are going to cut the tomatoes in half then

sprinkle salt and pepper on each half.  

Roast them in the oven on 350 degrees for 30 minutes.  

While they are roasting, mix the goat cheese and the herbs together. 

When the tomatoes are soft remove from the oven and place 1 tablespoon of cheese on each tomato.  

Put under broiler until hot and bubbly.  

Serves as a great side dish.

Stuffed Zucchini

Ingredients 

4 zucchini 

1 pound of ground sirloin 

½ pound of ground lamb 

¼ cup of cooked rice 

½ cup of chopped tomato 

Salt and pepper 

½ teaspoon of ground cinnamon 

Italian Tomato Sauce 

Directions

Hollow out the insides of the zucchini using an apple corer. 

Mix all the ingredients. 

Stuff the zucchini with the sirloin mixture. 

Put some Tomato sauce on the bottom of casserole dish. 

Place zucchini on top rack and bake for 40 minutes on 375 degrees. 

Sprinkle with grated Romano Cheese 

Pizza with Sausage and Fennel

Ingredients 

Olive oil 

1 bulb of fennel thinly sliced 

½ cup of pesto sauce 

1/2 cup of shredded mozzarella cheese 

1/2cup of shredded fontina cheese 

¼ cup of parmesan cheese 

1 large marinated roasted red pepper 

½ pound of bulk fennel sausage( cooked and crumbled) 

1 fresh pizza dough 

Directions

First roll out dough unto a prepared greased pan.

Spread olive oil over the entire pizza dough.

Brush with pesto, sprinkle with cheeses, top with fennel, red pepper, and sausage.  

I like to put mine on a hot grill-watching it very carefully, or into a 450 degree oven for 10 to 12 minutes.