Spaghetti Meat Sauce

Ingredients:
1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
1/2 medium yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired
freshly, finely grated Romano and Parmesan cheese or Mizithra cheese for serving


Directions:
In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally), until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 15 seconds, set aside. 
Saute carrot, onion and garlic in reserved fat over medium high heat until golden, about 4 minutes. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. 
Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

Chicken Piccata

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients:

4 Boneless, Skinless Chicken Breasts
1/2 Cup Flour
Salt & Pepper
3 Tablespoons Olive Oil
2 Tablespoons Butter
For The Sauce:
1/2 Cup White Wine
1/4 Cup Lemon Juice
1/4 Cup Chicken Broth
3 Tablespoons Butter
4 Tablespoons Capers
5 Tablespoons Chopped Fresh Parsley
Salt & Pepper

Directions:

Season the flour with salt and pepper, and slice the chicken breasts into 3 to 4 slices, using a sharp knife and cutting diagonally to create thin slices of meat.
Dredge the chicken slices in the seasoned flour.
Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches.
Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through.
Keep the chicken warm while you prepare the sauce.
Pour off all but 2 tablespoons of the pan juices.
Add the wine to the pan and cook over high heat until reduced by half.
Add the lemon juice and chicken broth to the pan and bring to a boil.
Add the butter and using a whisk blend it into the sauce.
Stir in the capers and parsley and season with salt and pepper.
Return all of the cooked chicken to the frying pan, and heat in the sauce.
Serve hot.

Crispy Chicken Cutlets With Taleggio Cheese & Prosciutto

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 30 mins

This is one of my favorite chicken dishes that meshes crispy, golden brown chicken, and creamy cheese and sweet prosciutto.

Ingredients:

For The Cutlets:
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 Slices Taleggio Cheese (About 12 Ounces)
4 Slices Prosciutto
For The Sauce:
4 Cups Ripe Cherry Tomatoes, Halved
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Chopped Fresh Basil
Sea Salt
Cracked Black Pepper

Directions:

For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor, and pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped.
Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Refrigerate the chicken for one hour to allow the crumb coating to set.
To prepare the sauce, heat the oil in a small saucepan until hot.
Add the garlic and cook just until it is sizzling.
Add the cherry tomatoes, salt, pepper, and basil, and cook for about 10 minutes on low heat just until the tomatoes begin to soften and break down. Remove from the heat and set aside.
To cook the cutlets, preheat the oven to 400 degrees F.
Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
Cook for 10 minutes until the cutlets are browned on one side and turn.
Cook an additional 10 minutes or until the cutlets are cooked through.
Place a slice of the cheese on top of each cutlet, and then return to the oven just until the cheese melts.
Top with the prosciutto, and serve on individual plates with a scoop of the cherry tomato sauce on each plate.

Black Lentil & Chickpea Salad With Mint Lemon Dressing

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 20 mins

A healthy combination of fresh vegetables, black lentils, and chickpeas create a delicious hearty salad.

Ingredients:

2 Cups Beluga Lentils, Rinsed & Picked Over
2 Stalks Celery, Finely Chopped
6 Green Onions (Scallions) Chopped
1 (14 ounce) Can Chickpeas
6 Large, Ripe Plum Tomatoes, Chopped
1/2 Cup Coarsely Chopped Fresh Parsley
1/4 Cup Pitted Kalamata Olives, Chopped
Dressing:
Juice from 1 1/2 Large Lemons
Zest From 1 Lemon
3 Tablespoons Fresh Mint
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper

Directions:

Cook the lentils until "al dente" in boiling water, about 20 minutes.
Drain lentils and bring to room temperature.
Use a blender or hand wand to puree the dressing ingredients.
Add the lentils and other ingredients into a large bowl, then pour on the dressing and toss to mix.
Let salad rest at room temperature for 30 minutes, mix again, then serve.

Acqua Pazza

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 25 mins

The easiest and best way to cook fish fillets.

Ingredients:

1 Small Onion, Finely Chopped
1 Large Garlic Clove, Minced
1 Carrot, Finely Chopped
1 Celery Stick, Finely Chopped
3 Tablespoons Olive Oil
2 Cups Cherry Tomatoes, Halved
1 1/2 Cups Dry White Wine
1 Sprig Fresh Rosemary
1 Teaspoon Thyme, Finely Chopped
3 Tablespoons Capers
Salt & Pepper
Dash Of Red Pepper Flakes (Or 1/2 Hot Red Pepper Finely Chopped)
4 Meaty Fish Fillets (About 1 3/4 to 2 Pounds Total Weight)
To Garnish:
1/4 Cup Fresh, Chopped Parsley

Directions:

Heat the oven to 400 degrees F.
In a heavy, ovenproof pan, heat the oil.
Add the onion, celery, carrot and garlic, and cook until it is tender.
Add the wine, rosemary, thyme, seasonings, capers and tomatoes, and bring to a boil.
Add the fish fillets, and spoon some of the hot vegetables over them and then bake in the preheated oven for about 20 minutes, or until the fillets are completely cooked.
Taste once more, and adjust seasonings if needed.
Remove the rosemary sprig, serve the fillets in individual bowls, then add the fresh parsley to the tomatoes.
Spoon a good helping of the tomato mixture into each bowl and serve with some good crusty bread to soak up the tasty juices.

Pappardelle With Umbrian Ragu Sauce

Yield: Serves 6

Prep Time: 30 mins

Cook Time: 2 hrs

A thick and meaty pork ragu is the perfect sauce for fresh pappardelle pasta.

Ingredients:

Sauce:
1 Carrot, Peeled & Finely Diced
2 Celery Stalks, Finely Diced
1 Medium Onion, Peeled & Finely Diced
4 Garlic Cloves, Peeled And Minced
1 Pound Ground Pork
4 Ounces Finely Chopped Prosciutto
3 Tablespoons Olive Oil
2/3 Cup Dry Red Wine
2 (14 Ounce) Cans Chopped Tomatoes
Salt & Pepper
Dash Red Pepper Flakes
1/3 Cup Chopped Fresh Parsley
1/3 Cup Chopped Fresh Basil
Pasta:
4 Large Eggs
1 1/2 Cups Semolina Flour For Pasta
1 1/2 to 2 Cups All-purpose Flour
1/2 Teaspoon Salt

Directions:

For the sauce, heat the oil in a large heavy saucepan and cook the celery, carrot, and onion over medium heat until tender.
Add the ground pork and chopped prosciutto and cook until the meat is no longer pink and has begun to brown.
Add the garlic and cook an additional couple of minutes.
Next add the wine and cook until it has almost completely evaporated.
Stir in the tomatoes, parsley, basil, salt and pepper, and bring to a boil.
Reduce the heat to a simmer and continue to cook for an hour and a half until the sauce has thickened.
For the pasta, mound your flour on a large pastry board, or the counter, and make a well in the center.
Break the eggs into this well, and start to scramble each egg with a fork as it is being added.
Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
Continue adding the flour to the eggs until they are no longer runny.
Using your hands now, bring the outside edges in, forming a large mass on your board.
Use only the amount of flour needed to form a soft ball.
Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand, and continue kneading until the dough is smooth and satiny, for about 8 minutes.
Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.
Cut the dough into 4 pieces and take one piece to work with keeping the other pieces wrapped in plastic wrap until needed.
If rolling by hand, place the dough on a lightly floured surface and begin to roll the dough out into a rectangle dusting with flour as needed.
The dough should be about 1/8 of an inch thick.
If using a pasta roller, begin to roll the dough starting at the widest notch, dusting it with flour as needed to keep it from sticking.
Continue to roll the dough, turning the knob to decrease the diameter until you get to the second last setting.
Run the dough through this setting once more, then lay flat to cut.
Once your dough is rolled out to the proper thickness, using either a sharp knife or fluted pastry wheel, cut into 3/4 to 1 inch strips.
Lightly dust the dough as you separate the strands and continue to cut the remaining dough.
Use the pappardelle within 1 hour of making it or it may become brittle.
Cook the pasta in boiling salted water until it is al dente and drain, then return the pasta to it's pot and add a large scoop of the sauce, tossing the pasta to coat.
Serve the pasta in individual bowls with a scoop of additional sauce and freshly grated Pecorino cheese on top.

Buffalo Mozzarella With Oven Roasted Tomatoes & Peppers

A great summer appetizer or addition to an antipasti table.

Ingredients:

1 Pound Buffalo Mozzarella, Sliced
1 Recipe Roasted Tomatoes
1 Recipe Roasted Sweet Peppers
Extra Virgin Olive Oil
Fresh Basil Leaves
Balsamic Vinegar
Sea Salt
Cracked Black Pepper

Directions:

On a large platter, arrange the tomatoes and peppers side by side overlapping in an attractive manner.
Spoon some of the pepper and tomato juices over the arranged peppers and tomatoes.
Tuck in basil leaves along the peppers and tomatoes.
In the center of the platter, arrange the sliced mozzarella in an attractive manner.
Drizzle some olive oil over the cheese and the tomatoes and peppers.
Drizzle just a little of the balsamic over the tomato mixture.
Sprinkle the dish with some sea salt and cracked black pepper and serve.

Asparagus, Cherry Tomato & Mozzarella Salad

A satisfying complete meal in a bowl that is perfect for the warmer days of summer.

Ingredients:

1 Bunch Asparagus, Trimmed & Cut Into 2 Inch Pieces
3 Cups Mesclun Salad Mix
2 Cups Cherry Tomatoes, Halved
1/4 Cup Chopped Green Onions
3 Tablespoons Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
Sea Salt & Pepper
2 Balls Fresh Mozzarella (1 Pound Total)

Directions:

Bring a saucepan of water to the boil and cook asparagus for 4-5 minutes until tender crisp.
Drain, and place the asparagus in ice water.
Place mesclun mix over the bottom of four bowls.
Mix vinegar, oil, mustard and salt together and set aside.
Drain & dry the asparagus, and then mix together the asparagus, tomatoes, and green onion.
Pour the dressing over the asparagus and toss.
Spoon the asparagus and tomato mixture over the greens, spooning any extra dressing on top of the salads.
Slice the mozzarella and arrange on top of the salads.