Pasta with Seasonal Vegetables, Tomato Sauce and Garlic

Linguine all'Ortolana

Grilled 9oz. Swift 1855, AAA Filet Mignon

Filetto di Manzo

Pasta del Giorno is a dish made with pasta, typically spaghetti or fettuccine, combined with olive oil, garlic, cherry tomatoes, basil, and Parmesan cheese. This version emphasizes fresh ingredients and a light, flavorful sauce, typical in Italian cooking, providing a delicious taste of seasonal flavors. Here's how to make it at home.

PASTA DEL GIORNO

Insalata di Rucola con Parmigiano Reggiano Croccante is a fresh Italian salad made with arugula, cherry tomatoes, and crispy Parmesan cheese. The salad combines the peppery bite of arugula with the sweet acidity of tomatoes, while the crispy Parmesan adds a delightful textural contrast. Here's how to prepare it at home.

Insalata di Rucola con Parmigiano Reggiano Croccante

CAFÈ | THÉ

baked grain fed Cornish hen served with salad

GALETTO AL MATTONE

grillade mixte avec huile d’olive aux fines herbes/mixte grill with a herbed olive oil

GRIGLIATA MISTA

RISOTTO PRATO VERDE

salmon tartar served with a spicy mango chutney

TARTARO DI SALMONE CON CHUTNEY DI MANGO PICANTE

pasta with asparagus, tomato and orange zest

TORTIGLIONE AGLI AGRUMI CON ASPARACI

Cannolo Siciliano

Creme Brulee

Melanzane alla Siciliana

Gnocchi Poutine with Signature Lamb Ragoût and Fontina Cheese

Gnocchi alla Quebechese con Ragu d'Agnello

Osso Buco di Vitello alla Milanese

Pastry Puffs, Ice Cream, Melted Chocolate

Profiteroles

Grigliata Mista con Salsa Chimichurri

Risotto with Green Peas, Saffron and Chicken

Risotto con Pollo, Piselli e Zafferano

Mac’n cheese with Porcini Mushrooms and Truffle Cream, Aged Cheddar and Parmigiano Reggiano

Mac'n Cheese alla Crema di Porcini e Tartufo

Gnocchi Montanara

Tagliolini al Ragù d'Agnello

Torta al Limoncello

pasta with a ragout of rolled braised beef and pork ribs

Cavatelli con Brasciole e Coste di Maialino

PICCATA AL LIMONE

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

Preparing the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add zucchini, red bell pepper, and eggplant. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Sautéing the Vegetables

Add the halved cherry tomatoes to the skillet with the vegetables. Cook for another 3-4 minutes until the tomatoes start to soften. Season with salt and black pepper to taste.

Adding Tomatoes and Seasoning

Add the cooked linguine to the skillet and toss to combine with the vegetables. If the mixture seems dry, add reserved pasta water a bit at a time until desired consistency is reached.

Combining Pasta and Sauce

Remove from heat and stir in the chopped basil and grated Parmesan cheese. Serve immediately with additional Parmesan on top if desired.

Finishing Touches

Linguine pasta

Olive oil

Garlic cloves, minced

Zucchini, diced

Red bell pepper, diced

Eggplant, diced

Cherry tomatoes, halved

Fresh basil leaves, chopped

Salt

Black pepper, freshly ground

Parmesan cheese, grated

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes.

Prepare the Steak

Rub the filet mignon with olive oil, then season generously with salt, black pepper, garlic powder, and fresh rosemary.

Season the Steak

Preheat your grill to high heat (about 450-500°F or 232-260°C).

Preheat the Grill

Place the filet mignon on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time based on desired doneness.

Grill the Steak

Once cooked to your preference, remove the steak from the grill and let it rest for 5 minutes before slicing.

Rest the Steak

Slice and serve the filet mignon with your favorite sides.

Serve

Filet Mignon

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes and cook for 5-7 minutes until softened.

Prepare the Sauce

Add the cooked pasta to the skillet with the tomato mixture. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.

Combine Pasta and Sauce

Stir in the chopped basil and grated parmesan cheese. Season with salt and black pepper to taste. Serve immediately.

Finish and Serve

Pasta (spaghetti or fettuccine)

Garlic, minced

Fresh basil, chopped

Black pepper, ground

Rocket Salad, Parmigiano Reggiano Cheese Basket

In a large bowl, combine arugula, halved cherry tomatoes, olive oil, lemon juice, salt, and black pepper. Toss gently to combine.

Prepare the Salad

Grate the Parmigiano Reggiano cheese and heat it in a non-stick skillet over medium heat until melted and bubbling. Use a spatula to spread it into a thin circle. Once golden and crispy, carefully lift it with a spatula and drape it over a small bowl or cup to shape it into a basket. Allow it to cool and harden.

Create the Cheese Basket

Once the cheese basket is ready, place the arugula salad inside the basket. Serve immediately.

Assemble the Dish

Arugula (Rocket)

Cherry tomatoes

Extra virgin olive oil

Lemon juice

Black pepper

Parmigiano Reggiano cheese

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then mix in the vanilla extract and lemon zest.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the almonds.

Combine Mixtures

Divide the dough into two equal logs and shape them on the prepared baking sheet, leaving space between each log.

Shape the Dough

Bake in the preheated oven for about 25-30 minutes, or until lightly golden and firm to the touch.

Bake the Logs

Allow the logs to cool for about 10 minutes, then slice them diagonally into 1/2 inch thick pieces.

Cool and Slice

Place the sliced cantucci back on the baking sheet and bake for an additional 10-15 minutes until crisp.

Final Bake

Remove from the oven, let cool completely, and serve with your favorite tea or coffee.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Almonds (whole, blanched)

Eggs

Vanilla extract

Lemon zest

Preparation

Pat the Cornish hen dry with paper towels. Rub olive oil all over the hen and season generously with salt and black pepper. Insert garlic cloves and rosemary inside the cavity of the hen along with lemon slices.

Season the Hen

Place the hen on a baking tray and cover it with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake for an additional 15 minutes, or until the skin is golden brown and crispy.

Bake the Hen

While the hen is baking, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes (halved), sliced cucumber, and red onion. Toss gently.

Salad Assembly

Top the salad with crumbled feta cheese and drizzle balsamic vinaigrette over it. Toss again to combine.

Add Cheese and Dressing

Once the hen is done, let it rest for 10 minutes before carving. Serve the carved hen alongside the salad.

Plate the Dish

Grain-fed Cornish hen

Garlic cloves

Fresh rosemary

Lemon

Mixed greens (e.g. arugula, spinach, romaine)

Cucumber

Red onion

Feta cheese

Balsamic vinaigrette

In a small bowl, combine olive oil, chopped parsley, chopped basil, minced garlic, lemon juice, salt, and black pepper. Mix well and set aside.

Make the Herbed Olive Oil

In a large bowl, combine chicken breasts, pork sausages, shrimp, zucchini, and red bell pepper. Drizzle half of the herbed olive oil over the mixture and toss to coat. Let marinate for at least 30 minutes.

Marinate the Ingredients

Grill the marinated chicken breasts for 6-7 minutes per side, the pork sausages for 8-10 minutes, and the shrimp for about 2-3 minutes per side until fully cooked. Grill the zucchini and red bell pepper for about 3-4 minutes on each side until they have nice grill marks.

Grill the Ingredients

Once everything is cooked, arrange the grilled meats and vegetables on a platter. Drizzle with the remaining herbed olive oil before serving.

Chicken breasts

Pork sausages

Shrimp, peeled and deveined

Zucchini, sliced

Red bell pepper, cut into chunks

Fresh parsley, chopped

In a pot of boiling water, blanch the fresh spinach for 1-2 minutes until wilted. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, blend the spinach with a little vegetable broth until smooth. Set aside.

Prepare the Spinach Purée

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt and pepper. Remove from the pan and set aside.

Cook the Shrimp

In the same pan, add another tablespoon of olive oil and the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

Sauté the Aromatics

Add the Arborio rice to the pan with the onions and garlic. Toast the rice for about 2 minutes, stirring frequently. Pour in the white wine and stir until it has mostly evaporated.

Cook the Rice

Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

Once the rice is cooked, stir in the spinach purée and cooked shrimp. Mix well to combine. Remove from heat and fold in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.

Combine and Finish

Spoon the risotto into bowls and serve hot, garnished with additional Parmesan if desired.

Arborio rice

Fresh spinach

Vegetable broth

White wine

Onion, finely chopped

Finely dice the fresh salmon fillet and place it in a mixing bowl.

Chop the Salmon

Add finely chopped red onion, capers, dill, lemon juice, olive oil, salt, and black pepper to the salmon. Mix well to combine.

Mix Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Peel and dice the ripe mango into small pieces.

Prepare Mango

In a saucepan, combine the diced mango, chopped red chili pepper, chopped red onion, coriander leaves, lime juice, brown sugar, and salt. Cook over medium heat for 10-15 minutes until the mixture thickens.

Blend Ingredients

Remove from heat and let the chutney cool before serving.

Cool

Spoon the salmon tartare onto plates and top with a generous amount of spicy mango chutney.

Linguine All'ortolana

Filetto Di Manzo

Pasta Del Giorno

Insalata Di Rucola Con Parmigiano Reggiano Croccante

Cafè | Thé

Galetto Al Mattone

Grigliata Mista

Risotto Prato Verde

Tartaro Di Salmone Con Chutney Di Mango Picante

Tortiglione Agli Agrumi Con Asparaci

Cannolo Siciliano

Creme Brulee

Melanzane Alla Siciliana

Gnocchi Alla Quebechese Con Ragu D'agnello

Osso Buco Di Vitello Alla Milanese

Profiteroles

Grigliata Mista Con Salsa Chimichurri

Risotto Con Pollo, Piselli E Zafferano

Mac'n Cheese Alla Crema Di Porcini E Tartufo

Gnocchi Montanara

Tagliolini Al Ragù D'agnello

Torta Al Limoncello

Cavatelli Con Brasciole E Coste Di Maialino

Piccata Al Limone