Search Results

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 2 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 2 tbsp. tomato paste 1/4 cup vodka 1 cup acini di pepe or other pastina 2 cups chicken broth 1/4 cup heavy cream 1/3 cup Parmigiano Reggiano, grated Extra virgin olive oil to finish Fresh basil for garnish Salt to taste Directions: Heat the olive oil in a large pan and sauté the shallot until soft and translucent, about 3-4 minutes. Add the garlic and sauté for a further 1-2 minutes, until fragrant. Add the tomato paste and salt to the pan. Stir and let simmer for 2-3 minutes until the tomato paste deepens in color. Add 1/4 cup of vodka to deglaze. Stir until the vodka has fully evaporated, about 1-2 minutes. Add the acini di pepe and chicken broth. Bring to a simmer and stir continuously until the pastina is fully cooked. Add more chicken broth if needed. Once the pastina is fully cooked, remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste. Plate and top with a drizzle of extra virgin olive oil, basil and more grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. gramigna 2 tbsp. extra virgin olive oil 1/3 yellow onion, chopped 1/2 lb. sweet Italian sausage, casing removed 1/4 tsp. salt, plus more to taste 1/4 cup white wine 2 tbsp. tomato paste 1 tsp. crushed Calabrian chili 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano, finely grated Pasta water as needed Directions: Bring a large pot of water to a boil. Heat the olive oil in a large sauté pan over low heat and sauté the onion until soft and translucent, about 4-5 minutes. Add the sausage and salt to the pan and sauté over medium heat until fully cooked, crumbling the meat with a wooden spoon. Deglaze the pan with the white wine, then stir in the tomato paste and Calabrian chili. Sauté for a further 1-2 minutes. Stir in the heavy cream and Parmigiano. Add more salt to taste. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Strain the pasta and add it to the pan along with the sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed. Plate and top with more Parmigiano.

Difficulty Level: Easy Cook Time : 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. mezzi rigatoni or other short cut pasta 4 tbsp. butter 1/3 yellow onion, thinly sliced 2 garlic cloves, minced 1 ½ cups whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated Salt, to taste 2 tbsp. Calabrian chili oil Pasta water as needed Directions: Melt the butter in a heavy-bottomed pot over low heat. Sweat the onions, covered, over low heat for about 45 minutes or until completely cooked and translucent. Check in every 5–10 minutes to ensure they soften without browning Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, add the ricotta to a blender and blend until smooth and glossy. When the onions have finished cooking, add the minced garlic and saut é for 1-2 minutes, until fragrant. Stir in the whipped ricotta along with 1/2 cup of pasta water. Add the Parmigiano and salt to taste, adjusting with more pasta water as needed to create a silky sauce. Strain the pasta and toss with the ricotta sauce. Add pasta water as needed, 1/4 cup at a time. Plate and top with a drizzle of Calabrian chili oil.

Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1.5 cups ‘00’ wheat flour 2 egg yolks 1/3 cup roasted beet pur ée (2-3 small, roasted beets) 8 oz. fresh robiola 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Zest of 1 lemon Zest of 1 orange 6 tbsp. butter Pasta water as needed Marjoram for garnish Directions: Use a blender to combine the beets and egg yolks. Form a well with the dough. Add the beet pur ée and use a fork to whisk and gradually incorporate the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Add the robiola, Parmigiano, salt, lemon and orange zest to a food processor. Blend until smooth. Add to a piping bag and set aside. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7). Place heart-shaped dollops of the filling onto the pasta sheets. Place another pasta sheet over top, press and seal to shape your ravioli using a heart-shaped mold or stamp. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Melt the butter in a large pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat. Plate and top with marjoram and grated Parmigiano.

Difficulty Level:  Moderate Cook Time : 1.5 hours Serving Size:  2-4 servings Ingredients: 1/2 lb. lumache or lumachine 4 tbsp. butter 2-3 yellow onions, sliced Salt & pepper to taste 1 tsp. thyme leaves 1 tsp. sherry vinegar or white wine vinegar 1 cup beef stock 1/2 cup heavy cream 1/2 cup Gruyere, grated 1/2 cup Parmigiano, grated 8 oz. fresh mozzarella, shredded 1/2 cup toasted garlic panko breadcrumbs 1 tbsp. parsley, finely chopped Garlic Panko Breadcrumbs: 1/2 cup plain panko breadcrumbs 2 tbsp. extra virgin olive oil 1 garlic clove, minced 1/4 tsp. salt Directions: Add the butter to a large sauté pan over medium-low heat along with the sliced onions. Sauté until the onions are caramelized. This may take about 30-40 minutes. While the onions are caramelizing, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta for half of the suggested cooking time. Preheat the oven to 375 °  F. For the breadcrumbs, heat the olive oil in a large sauté pan over low heat and sauté the garlic until fragrant. Stir in the panko breadcrumbs along with the salt and toast until golden brown. Once the onions are dark golden brown in color, add the thyme, sherry vinegar, salt and pepper to taste. Transfer the caramelized onions to a baking dish along with the partially cooked pasta. Add the beef stock, heavy cream, gruyere and Parmigiano. Mix until combined. Add salt to taste. Top with a layer of shredded gruyere and toasted breadcrumbs. Bake uncovered in the oven for 25-30 minutes until the cheese has melted and the edges begin to bubble. Top with parsley before serving.

Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  2-4 servings Ingredients: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 8 oz. burrata ~10 slices Prosciutto di San Daniele, torn 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt 6 tbsp. butter Pasta water as needed Basil for garnish Directions: M ix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. Add the burrata, 6-8 slices of prosciutto, Parmigiano and salt to a food processor. Blend until smooth. Add to a piping bag and set aside. Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine (setting 7). Place heart-shaped dollops of the filling onto the pasta sheets. Place another pasta sheet over top, press and seal to shape your ravioli using a heart-shaped mold or stamp. Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Melt the butter in a large pan over low heat. Strain the ravioli and add them to the pan along with 1/4 cup pasta water. Toss on medium heat. Plate and top with the remaining Prosciutto di San Daniele, basil and grated Parmigiano.

Difficulty Level:  Easy Cook Time : 1 hour Serving Size:  4-6 servings Ingredients: 1/2 lb. mezzi rigatoni 1 piece chicken milanese or cutlet (cooked or raw) 4 tbsp. extra virgin olive oil 1/2 shallot, chopped 4 garlic cloves, minced 6 oz. tomato paste 1 tbsp. crushed Calabrian chili pepper 1/2 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/2 cup Parmigiano Reggiano, finely grated 8 oz. mozzarella, shredded 8 oz. burrata Fresh basil, for garnish Pasta water, as needed Directions: Heat 2 tbsp. olive oil in a large pan over medium heat and cook the chicken until fully cooked, about 4–5 minutes per side.If using a precooked cutlet, skip this step. Cut the cooked chicken into bite‑sized cubes and set it aside. Preheat the oven to  375 °  F. Meanwhile, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta for half of it's suggested cooking time. Heat the remaining 2 tbsp. olive oil in a large pan or pot and sauté the shallot until soft and translucent, about 3–4 minutes. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the tomato paste, Calabrian chili and salt. Cook for 2–3 minutes over medium‑low heat until the tomato paste deepens in color. Pour in the vodka to deglaze and stir until it has fully evaporated. Remove from heat and stir in the heavy cream and 1/4 cup grated Parmigiano. Add more salt to taste. Strain the pasta and reserve 1 cup of pasta water. Add the pasta to to the spicy vodka sauce along with 1/4 cup of pasta water. Mix until combined. Add more pasta water if needed. Transfer the pasta to a 9 x 12 inch baking dish and layer it with the shredded mozzarella, chicken cutlet and remaining Parmigiano. Bake for about 20 minutes until the cheese has melted and the edges are bubbling. Top with burrata, a drizzle of extra virgin olive oil and fresh basil.

Difficulty Level: Moderate Total Time: 2 hours Serving Size: 4-6 servings Ingredients: 1 1/2 cups semolina flour 5 cups whole milk 1/2 tsp. salt 6 tbsp. butter 3 egg yolks 1/2 cup Parmigiano Reggiano, finely grated 2 cups mini meatball ragu 8 oz. whole milk ricotta. 1 tbsp. Italian parsley, finely chopped Tip: If you don't have time to make the mini meatball ragu, you can use store bought meatballs and marinara sauce. Directions: In a large pot over medium heat, add milk and salt. When the milk has heated and begins to bubble, slowly whisk in the semolina. When the mixture becomes dense, remove from heat and stir in egg yolks, 2 tbsp. butter and Parmigiano. Spread the semolina mixture evenly across a 9 x 13 inch baking sheet. The semolina should be about 1/2 - 3/4 inch thick. Cover with plastic wrap and let cool for about 30-60 minutes. Preheat the oven to 400°F. Using a round cookie cutter about 3-4 inches in diameter, create the semolina rounds and place them in a shallow baking dish. Melt the remaining 4 tbsp. butter and drizzle over top the semolina rounds. Bake for about 30 minutes or until the semolina begin to turn golden brown in color. While the gnocchi is cooking, heat the mini meatball ragu. Add the ricotta to a blender along with a pinch of salt. Blend until smooth and glossy. Add to a piping bag and set aside. Remove from the oven and top with the mini meatball ragu, whipped ricotta dollops, more grated Parmigiano and parsley.

Difficulty Level:  Moderate Total Time: 4 hours Serving Size:  4-6 servings Ingredients: Braised Short Rib: 75 - 1 lb. boneless beef short ribs 2 tbsp. extra virgin olive oil 1/3 yellow onion, chopped 1/3 cup carrots, chopped 1/3 cup celery, chopped 4 garlic cloves, minced 3/4 cup red wine (I used Barolo) 2 tbsp. tomato paste 14. oz whole peeled tomatoes 3 cups beef stock 1 bay leaf 4 sprigs rosemary Salt & pepper to taste Ricotta Gnocchi: 16 oz. whole milk ricotta, strained 3/4 cup ‘00’ flour 3/4 cup Parmigiano Reggiano, finely grated 2 egg yolks 1/4 tsp. salt Pro Tip: The braised short rib ragu can be made a day ahead and any extra will keep in the freezer for 1-2 months. It will make extra. Directions: Braised Short Rib: In a shallow, oven-safe braising pot, heat the olive oil and sear the short rib over medium heat on all sides. Remove and set aside. In the same pot, add the chopped onion, carrot and celery. Add salt and pepper to taste. Sauté over medium heat for 4-5 minutes, until soft. Add the minced garlic and sauté for a further 1-2 minutes. Stir in the tomato paste and saute for a further 1-2 minutes. Stir in the red wine, tomatoes and beef stock. Add the short rib back to the pot along with the rosemary and bay leaf and cover with a lid. Braise over low heat for about 3 hours until the meat is fully cooked and tender. Check the short rib every so often and add more braising liquid if needed. Once the short rib has finished cooking, pull it apart with a fork. Ricotta Gnocchi: To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl. Strain for about an hour and squeeze out all excess liquids. In a mixing bowl, add the strained ricotta, egg yolks, 1/2 cup flour, Parmigiano and salt. Mix well until combined. Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 inch wide). Sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi. Bring a large pot of water to a boil, add plenty of salt. Cook the gnocchi until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Once the pasta has finished cooking, strain and add it to the pot with the short rib ragu and pasta water as needed.

Difficulty Level:  Moderate Total Time: 2 hours Serving Size:  6 servings Ingredients: Quick Marinara Sauce: 2 tbsp. extra virgin olive oil 4 garlic cloves, minced 14 oz. crushed tomatoes Salt to taste 1 sprig fresh basil Lasagna: 6 no-boil lasagna sheets (or enough for 3 layers) 2 large eggplants, sliced lengthwise 1/4 inch thick 2 tbsp. extra virgin olive oil Salt & pepper to taste 8 oz. smoked scamorza, coarsely grated 8 oz. fresh mozzarella 16 oz. ricotta 1 egg 1 tsp. salt 1/2 cup Parmigiano Reggiano, grated Fresh basil for garnish Directions: Lay the eggplant slices on a baking sheet. Sprinkle lightly with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly. Meanwhile, heat 2 tbsp. olive oil in a heavy pot over medium heat. Add garlic and sauté for 1–2 minutes, until fragrant. Stir in the crushed tomatoes, basil, and salt to taste. Simmer on low for 15–20 minutes. Preheat the oven to 400 ° F. Drizzle the eggplant with 2 tbsp. olive oil, season with salt and pepper, and roast 25–30 minutes, flipping halfway, until soft and lightly browned. While the eggplant is roasting, add the ricotta to a blender and blend until smooth and glossy. Transfer to a bowl and mix with the egg, 1 tsp salt, and 1/3 cup Parmigiano until fully combined. Lasagna Assembly: Lower the oven to 375° F. Spread a thin layer of sauce on the bottom of a 9 x 13 in. baking dish. Layer the no boil lasagna sheets, ricotta mixture, roasted eggplant, sauce, mozzarella, smoked scamorza and remaining grated Parmigiano. Repeat for 3 layers. Bake uncovered for 40–50 minutes, until bubbling at the edges and the cheese begins to brown. Rest 10–15 minutes before slicing. Garnish with fresh basil.

Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: Pasta Dough: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks Filling: 1 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Black Truffle Sauce: 1 cup heavy cream 1 tbsp. black truffle sauce or paste 1/2 cup Parmigiano Reggiano, finely grated Directions: M ix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes. For the filling, blend the ricotta until glossy. Add to a bow and fold in the Parmigiano and salt. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine). Using a round cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti. Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the black truffle sauce and grated Parmigiano until smooth. Once the water comes to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water. Strain the cappelletti and toss in the black truffle sauce. Add more pasta water as needed. Plate and top with more grated Parmigiano.

Difficulty Level:  Easy Total Time: 30 minutes Serving Size:  2-4 servings Ingredients: 1/2 lb. fusilli 3 tbsp. extra virgin olive oil 1/2 shallot, chopped 6 garlic cloves, sliced 1 tsp. crushed red chili flakes Juice of 1-2 lemons 3/4 cup Parmigiano Reggiano, grated 2 tbsp. Italian parsley, finely chopped Pasta water as needed Directions: Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water. Meanwhile, add the olive oil to a large pan and sauté the shallot over medium-low heat until soft and translucent, about 3-5 minutes. Add the sliced garlic and sauté for a further 1-2 minutes, until fragrant. Stir in the chili flakes along with the juice of 1 lemon. Let simmer for 1-2 minutes. Strain the pasta and add it to the pan along with 1/2 cup of pasta water. Toss over medium heat. Add more lemon juice to taste. Remove from heat and stir in the Parmigiano and parsley. Add pasta water as needed, 1/4 cup at a time. Add more Parmigiano to taste. Plate and top with more Parmigiano, parsley and chili pepper flakes.