Layers of pasta, meat, cheese, and marinara sauce baked to perfection.

Baked Lasagna

A classic Italian salad with assorted meats, cheeses, and olives.

Anti Pasto Salad

Tender chicken breasts sautéed and served with a rich Marsala wine sauce.

Chicken Marsala

Classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Classic Italian dish featuring braised veal shanks.

Osso Bucco

A seafood stew made with fresh fish, clams, mussels, and shrimp.

Cioppino

Breaded and fried veal cutlet topped with marinara sauce and melted cheese.

Veal Parmigiana

In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add ground beef, breaking it apart, and cook until browned. Stir in marinara sauce, dried oregano, dried basil, salt, and black pepper. Let simmer for about 10 minutes.

Prepare the Meat Sauce

In a medium bowl, mix ricotta cheese, egg, and a pinch of salt. Stir until well combined.

Prepare the Ricotta Mixture

In a large pot of boiling salted water, cook lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

Cook the Noodles

Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, spread a layer of meat sauce at the bottom. Place 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Add 1 cup of mozzarella cheese, then top with another layer of meat sauce. Repeat the layering process twice more, finishing with noodles and remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheese on top.

Assemble the Lasagna

Cover the baking dish with foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes, until cheese is bubbly and golden brown. Let cool for 10 minutes before serving.

Bake

Lasagna noodles

Ground beef

Marinara sauce

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Garlic

Onion

Olive oil

Salt

Black pepper

Dried oregano

Dried basil

In a large bowl, combine the mixed greens, salami, pepperoni, provolone cheese, mozzarella balls, kalamata olives, cherry tomatoes, red onion, and fresh basil leaves.

Prepare the Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad and toss gently to combine all the ingredients evenly.

Combine Salad and Dressing

Divide the salad among serving plates and enjoy immediately.

Serve

Mixed Greens

Salami, sliced

Pepperoni, sliced

Provolone cheese, cubed

Mozzarella balls

Kalamata olives, pitted

Cherry tomatoes, halved

Red onion, thinly sliced

Fresh basil leaves

Balsamic vinegar

Season the chicken breasts with salt and black pepper. Dredge each piece in flour, shaking off the excess.

Prepare the Chicken

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add the remaining butter and sauté the sliced mushrooms for about 5 minutes until they are browned and tender.

Cook the Mushrooms

Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Let the sauce simmer for about 10 minutes, allowing it to reduce slightly.

Make the Sauce

Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for another 2-3 minutes to heat through. Garnish with fresh parsley before serving.

Combine and Serve

Chicken breasts

All-purpose flour

Butter

Mushrooms, sliced

Marsala wine

Chicken broth

Fresh parsley, chopped

Brew the strong coffee and let it cool. If using coffee liqueur, mix it with the coffee.

Prepare the Coffee

In a mixing bowl, whisk the egg yolks and sugar together until creamy. Add the mascarpone cheese and vanilla extract, and mix until smooth.

Make the Mascarpone Mixture

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mascarpone mixture until fully combined.

Whip the Egg Whites

Dip each ladyfinger into the cooled coffee mixture for a few seconds, making sure not to soak them too long. Arrange half of the soaked ladyfingers in a layer at the bottom of a dish. Spread half of the mascarpone mixture on top. Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone mixture.

Assemble the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder.

Chill and Serve

ladyfingers

strong brewed coffee

mascarpone cheese

sugar

eggs

cocoa powder

vanilla extract

coffee liqueur (optional)

Season the veal shanks with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks on all sides until browned. Remove from the pot and set aside.

Prepare the Veal

In the same pot, add diced carrot, celery, onion, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the diced tomatoes and cook for another 2-3 minutes. Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for 5 minutes.

Add Tomatoes and Wine

Return the veal shanks to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer.

Combine Ingredients

Cover the pot and reduce the heat to low. Let it braise for 1.5 to 2 hours, or until the veal is tender and falling off the bone.

Braise the Veal

Remove bay leaves and adjust seasoning with salt and pepper. Serve hot, topped with gremolata.

Veal shanks

Carrot

Celery

Tomatoes

White wine

Beef broth

Bay leaves

Thyme

Gremolata (parsley, lemon zest, garlic)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped red bell pepper, cooking for another 2-3 minutes.

Pour in the canned diced tomatoes, fish stock (or clam juice), and white wine. Stir to combine and bring to a simmer.

Add the Liquids

Add the bay leaves, red pepper flakes, salt, and black pepper. Let the broth simmer for about 10-15 minutes to allow the flavors to meld.

Season the Broth

Carefully add the fresh fish, clams, mussels, and shrimp to the pot. Cover and cook for about 5-7 minutes, or until the clams and mussels have opened and the shrimp are pink and opaque.

Add the Seafood

Remove the bay leaves and adjust seasoning if necessary. Stir in the chopped fresh parsley before serving.

Final Touch

fresh fish (e.g., cod or halibut)

clams

mussels

shrimp, peeled and deveined

olive oil

onion, chopped

garlic, minced

red bell pepper, chopped

canned diced tomatoes

fish stock or clam juice

white wine

bay leaves

red pepper flakes

salt

black pepper

fresh parsley, chopped

Season the veal cutlets with salt and black pepper on both sides.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.

Breading Station

Dredge each veal cutlet in flour, shaking off excess, then dip in the egg, and finally coat with bread crumbs.

Bread the Cutlets

In a large skillet, heat olive oil over medium heat. Fry the breaded cutlets for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.

Fry the Cutlets

Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Place the fried veal cutlets on top, then cover each cutlet with more marinara sauce, mozzarella cheese, and parmesan cheese.

Assemble the Dish

Bake in the preheated oven for about 15-20 minutes until the cheese is melted and bubbly.

Remove from the oven and sprinkle with fresh basil before serving. Enjoy your Veal Parmigiana!