From our Chef’s Kitchen, to your families table! We’re here to provide you with some culinary inspiration. Our recipes have been perfected over 3 Generations, and the best part… They’re easy to prepare. Bon Appétit!
Chicken & Potatoes
Ingredients:2 lbs. Chicken legs and thighs 12 oz. can of crushed tomatoes 2 lbs. potatoes peeled and quartered 1 large onion sliced ½ cup oil ¼ cup chopped parsley Salt and pepper
Preparation:1. Preheat oven to 425 degrees. 2. Season chicken with salt and pepper. 3. Place all ingredients in baking pan. 4. Cover with aluminum foil and cook for 40 minutes. 5. Remove foil and put back in oven for 40 minutes. (Turning chicken every 20 minutes) 6. Remove when brown.
Cornish Hens With White Wine
Ingredients:3 Cornish Hens cut in half 3-¼ cup olive oil 16 garlic cloves peeled whole 1 tbsp. rosemary 1 cup white wine Salt and pepper
Preparation:1. Preheat oven to 425 degrees. 2. Place Cornish hens in baking pan. 3. Season with salt, pepper and rosemary. 4. Drizzle olive oil all over Cornish hens. 5. Place garlic cloves in pan and pour the wine in. 6. Cover pan with aluminum foil and put in over for 40 minutes. 7. Remove foil and place back in oven for 30 minutes until hens are brown and then remove from oven.
Peasant Bean Soup
Ingredients1 Bag Dry White Cannellini beans
1 Bag Dry Red Kidney beans
1 Bag Dry Lentils
2 day old brick oven bread cut into 1 inch cubes
1 whole garlic clove
Salt and Pepper to taste
Soak the dry beans overnight. Add enough water so that the water is about four inches above the beans.
The following day bring beans to a boil and boil them until their tender. Add 4 ½ tablespoons of salt to the water.
Add bread to a deep dish.
Pour beans over the bread about two ladles and add extra broth from the beans.
Add one whole garlic clove with two tablespoons of extra virgin olive oil and enjoy!
Ingredients1 lb large shrimp
1 lb octopus
1 lb calamari
1- 8 oz. can of scungilli
1 lb imitation crab meat
2 stalks of celery diced
2 tablespoons green tabasco
¼ cup parsley
2 cloves of garlic, chopped
Boil the following separately: Shrimp, octopus, calamari, scungilli, and the imitation crab meat.
Dice two stalks of celery and squeeze lemon to make a half cup of fresh juice.
In a mixing bowl add the lemons, chopped parsley, green tabasco, oil, and garlic.
Drain fish and let cool.
Add all fish to other ingredients and mix well. Add salt and pepper to taste. Serve chilled.
Creamy Asparagus Chicken Rollatini
Ingredients2 cups Bread Crumbs
3⁄4 cup Grated Parmigiano Cheese
1 clove chopped garlic
Salt & pepper
8 Thin Chicken cutlets
2 bunches of Asparagus
18 slices White american cheese
Extra virgin olive oil
1. Whisk two eggs in a bowls and place chicken in bowls.
2. In separate bowl put breadcrumbs, 3⁄4 cup of parmigiano, a fist full of parsley, one
chopped garlic, a pinch of salt and black pepper.
3. Place chicken cutlet, one at a time, in bread crumbs pounding with your hand twice on
each side then place them on a separate dish.
4. Brush a pan with olive oil and place asparagus in oven at 450 degrees for 15 minutes.
Allow to cool down afterwards.
5. To assemble rollatini:
a. Take a cutlet and add one slice of prosciutto with two slices of white american cheese and 3 asparagus vertically. Roll it and stick two toothpicks on each end to hold.
b. Repeat until all are assembled.
6. Place them all on the same pan, two inches apart, as the asparagus were cooked on adding an additional coating of olive oil and a tablespoon of butter on each rollatini.
7. Cover with aluminum foil and place in oven at 425 degree for approximately 30 minutes.