Everyone and their mother has heard and or tried lasagna, but maybe not everyone has heard of the classic Italian pasta dish: stuffed shells. The classic preparation of stuffed shells includes a cheese filling, however, you can add a number of different ingredients to the filling to add a new element to the dish...

Many of you probably already know or have tasted the classic beef and farro soup. But have you ever wondered what it would taste like if you substituted the beef for cured Guanciale?...

Pumpkin marinara sauce may sound a little daunting and quite unique but I assure you it is absolutely delicious! You can pair the pumpkin pasta sauce with just about any pasta you like. Just choose your favorite! However, I recommend pairing it with our pumpkin ravioli to accentuate the sauce and the pumpkin filling’s flavor. Garnish with some grated parmesan and you have yourself a full pumpkin plate!

 

What is Speck?

Speck is a cured smoked ham originating in South Tyrol in Northeastern Italy. South Tyrol is known for its snow capped mountains and heavy German-Austrian influence. Speck is not considered in the same category as our well-known and beloved prosciutto. It gets its own category when it comes to cured hams. 

Enjoy this seafood spin on a rather traditional appetizer

Everyone loves a good stuffed artichoke. My family usually makes them during the holidays as an appetizer prior to the main dish. It is an oldie but a goodie and one of my all time favorites. But did you know that there are actually many variations of stuffed artichokes? That’s right, the usual breadcrumbs and cheese isn’t going to cut it anymore, we are stepping our stuffed artichoke game to the next level! Keep reading for a shrimp stuffed artichoke recipe. 

Gazpacho or Gaspacho is a Spanish and Portuguese dish that is mainly eaten in the summer because of its refreshing qualities. There are many variations of Gazpacho, ranging from its traditional form, to substituting cucumber or watermelon for some ingredients. No matter how you make it, Gazpacho reigns supreme as the #1 soup/appetizer choice during the warmer months. In this blog you will find a traditional Gazpacho recipe, along with a variation recipe. 

Everyone loves lasagna, am I right? The only downside to traditional lasagna is that not everyone can eat it. It seems quite unfair if you ask me that vegetarians, pescatarians, or vegans, cannot indulge in a hearty lasagna. However, that is not the case. Here I will share with you how to make a vegetable lasagna, safe for any dietary restrictions, and quite possibly even better tasting than a traditional lasagna!

You can't have a Sunday Sauce dinner without adding some traditional protein aspects to your meal! My Nonna has always had Beef Braciole, Pork Braciole (Spiedini or involtini), and Meatballs with every Sunday Sauce dinner. Not only do they taste delicious on their own, but the flavor they add to your homemade sauce is absolutely mouth watering. Here I will share how to cook your Beef Braciole, Pork Braciole, and Meatballs in your homemade sauce.

Here is a creamy garlic pasta recipe I myself used last week for the first time. Other recipes have you use chicken broth, flour and butter... to me that can lead to the dish becoming too salty. I substituted these ingredients for heavy cream, Parmigiano Reggiano, and salt to taste. This way the saltiness of the dish is attributed to the quality of our PDO Parmigiano Reggiano, and if you prefer more salt you can adjust with a pinch here and a pinch there. Buon Appetito!

This fast, fancy, and flavorful recipe is the perfect Valentine's Day Filet Mignon Dinner for Two. A tried and true recipe I personally am putting to use this Valentine’s Day! 

What you will need:

• Two 10oz Prime Angus Filet Mignon Steaks 
• Salt, Pepper, Garlic Clove
• Butter
• Fresh Thyme and Rosemary 
• Fresh Mozzarella Cheese
• Extra Virgin Olive Oil 
• Extra Thick Cut Bacon 
• Fresh Casarecce Pasta 
• Basil
• Tomato 
• tooth picks

Cooking Instructions:

The Steak (In a Cast Iron Skillet):

1. Bring your two Filet Mignon steaks to room temperature and season well with Salt and Pepper and wrap extra thick cut bacon around filets, pinning them with tooth picks
2. Pre-heat oven to 350 degrees Fahrenheit 
3. Place 1/2 stick of butter, fresh thyme (to liking) and Fresh Rosemary (to liking) in a Cast Iron Skillet that is above a medium/high stove top flame
4. Once the skillet is hot place the seasoned steaks in the skillet -- sear and baste steaks on each side for 4 minutes
5. Place steaks in the oven for about 5 minutes or until the internal temperature is 130-140 degrees Fahrenheit for medium-rare
6. Take the steaks out of the oven and remove the tooth picks that are holding the bacon in place -- let the steaks rest for 5 minutes before serving

The Pasta:

1. Boil a medium pot of water --- remember to add salt to the water!
2. Dice your fresh tomatoes into cubes that a size to your preference 
3. Chop for basil into thick strands used as a garnish at the end of the process
4. Dice 1/2 of the Fresh Mozzarella Ball into cubes to your preference to be tossed into the pasta at the end of the process
5. Once the water is boiling place the Fresh Casarecce pasta into the boiling water and cook for 2 to 3 minutes 
6. Removes the pot from the stove and strain out the water
7. Immediately place the hot pasta into a serving bowl and add your Fresh Mozzarella and extra virgin olive oil (to preference)
8. You will see the cheese soften and almost begin to melt
9. Add your basil and fresh tomatoes to preference 
10. Serve! Buon Apetito!