STEAK SANDWICH

LASAGNE

double ravioli, squacquerone cheese, rabbit, porcini

SPALLINA

Hummus, grilled vegetables & halloumi cheese

SOHO MEDITERRANEAN SANDWICH

ITALIAN SANDWICH

macaroni, pork sausage, swiss chard, black pepper

GRAMIGNA

pasta quills, cream, peas, truffle butter, prosciutto

GARGANELLI

LE PAYSAN

In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.

Cook the Bacon

In the same skillet with bacon grease, add sliced onions and sauté until caramelized, about 8-10 minutes. Remove from heat.

Sauté the Onions

Season the ribeye steak with salt and black pepper. Heat olive oil in the skillet over high heat.

Prepare the Steak

Add the steak to the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Cook the Steak

After resting, slice the steak thinly against the grain.

Slice the Steak

Spread mayonnaise on the submarine rolls. Layer with lettuce, sliced steak, caramelized onions, crispy bacon, tomato slices, and cheddar cheese.

Assemble the Sandwich

If desired, place the assembled sandwiches under a broiler for 1-2 minutes to melt the cheese.

Melt the Cheese

Cut the sandwiches in half and serve immediately.

Serve

Ribeye steak

Salt

Black pepper

Olive oil

Bacon

Onion

Cheddar cheese

Submarine rolls

Lettuce

Tomato

Mayonnaise

Stir in the tomato sauce, Italian seasoning, salt, and black pepper. Simmer for about 15 minutes.

Prepare the Meat Sauce

While the sauce simmers, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a baking dish, spread a layer of meat sauce on the bottom. Place 3 lasagna noodles on top. Spread half of the ricotta cheese over the noodles, followed by one-third of the mozzarella cheese. Repeat the layers (meat sauce, noodles, ricotta, mozzarella) until all ingredients are used, finishing with meat sauce and mozzarella cheese on top.

Assemble the Lasagna

Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle with grated Parmesan cheese. Bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Bake

Allow the lasagna to cool for 10 minutes before slicing. Serve warm and enjoy!

Ground beef

Onion, chopped

Tomato sauce

Lasagna noodles

Ricotta cheese

Mozzarella cheese, shredded

Parmesan cheese, grated

Garlic, minced

Italian seasoning

In a large bowl, mix the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Pasta Dough

Soak the dried porcini mushrooms in warm water for about 20 minutes until rehydrated. Drain and chop finely. In a bowl, combine the squacquerone cheese, shredded rabbit, chopped porcini, olive oil, salt, and black pepper. Mix well until combined.

Prepare the Filling

After the dough has rested, divide it into quarters. Roll out each quarter using a pasta machine or a rolling pin until thin (about 1/16 inch thick).

Roll Out the Dough

Place a teaspoon of filling about 1 inch apart on one sheet of pasta. Moisten the edges around the filling with water. Place another sheet of pasta on top and press down to seal around the filling. Cut into squares or circles using a cutter.

Form the Ravioli

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

Serve the ravioli hot, drizzled with additional olive oil and garnished with freshly ground black pepper.

All-purpose flour

Eggs

Squacquerone cheese

Cooked rabbit, shredded

Dried porcini mushrooms

Freshly ground black pepper

Preheat a grill or grill pan over medium heat. Toss zucchini, red bell pepper, and eggplant with olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have grill marks. Remove from heat and set aside.

Prepare Grilled Vegetables

Slice the halloumi cheese into 1/2 inch thick pieces. Grill the cheese for about 2-3 minutes on each side, or until golden brown and slightly melted. Remove from heat.

Grill Halloumi Cheese

Spread a generous amount of hummus on each slice of whole grain bread. Layer the grilled vegetables and halloumi cheese on two slices of bread, and top with the other two slices to complete the sandwich.

Assemble Sandwich

Cut the sandwiches in half, garnish with fresh parsley, and serve immediately.

Hummus

Grilled zucchini

Grilled red bell pepper

Grilled eggplant

Halloumi cheese

Whole grain bread

Fresh parsley

Slice the Italian bread in half lengthwise.

Prepare the Bread

On the bottom half of the bread, layer the soppressata, salami, and provolone cheese evenly.

Layer the Meats and Cheese

Slice the medium tomato and layer it on top of the cheese. Sprinkle with salt and black pepper to taste. Add fresh basil leaves.

Add Fresh Ingredients

Drizzle the olive oil and balsamic vinegar over the top of the sandwich.

Drizzle with Oil and Vinegar

Place the top half of the bread on the sandwich and press down gently. Slice into portions if desired.

Finish the Sandwich

Soppressata

Salami

Provolone Cheese

Italian Bread

Olive Oil

Balsamic Vinegar

Black Pepper

Fresh Basil

In a large pot, bring salted water to a boil. Add the gramigna pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the pork sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.

Prepare the Sausage

Stir in the chopped Swiss chard and cook until wilted, about 3-4 minutes. Season with salt and black pepper to taste.

Add Swiss Chard

Add the drained gramigna to the skillet with the sausage and Swiss chard. Toss everything together, adding reserved pasta water as needed to create a light sauce. Adjust seasoning with more salt and black pepper if necessary.

Combine Pasta and Sauce

Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with additional cheese and black pepper if desired.

Gramigna pasta

Pork sausage

Swiss chard

Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

In a large skillet over medium heat, melt the truffle butter. Add the prosciutto and cook until crispy. Then add the frozen peas and sauté for a couple of minutes until heated through.

Prepare the Sauce

Pour in the heavy cream and stir well. Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.

Combine Ingredients

Season with salt and black pepper to taste. Serve immediately, garnished with grated Parmesan cheese.

Season and Serve

Garganelli pasta

Heavy cream

Frozen peas

Truffle butter

Prosciutto

Parmesan cheese (grated)

Slice the baguette into 1-inch thick pieces.

Prepare the Baguette

Spread a thin layer of butter on each slice of baguette. Layer the smoked turkey, brie cheese, and apple chutney on half of the slices. Top with a handful of arugula and cover with the remaining baguette slices.

Heat a skillet over medium heat. Place the assembled sandwiches in the skillet and grill for about 3-4 minutes on each side, until the bread is golden brown and the cheese melts.

Steak Sandwich

Lasagne

Spallina

Soho Mediterranean Sandwich

Italian Sandwich

Gramigna

Garganelli

Le Paysan