chop marinated grilled and served with roasted garlic fingering rosemary & potatoes

Lombata di Vitello

Patate Spinaci

served breaded with sautéed vegetables in and of roasted fingering potatoes.

Vitello alla Milanese

served with medolions of veal vegetables & souteed with lemon fingering butter potatoes.

Vitello alla Piccata

served with range chicken breast vegetables & roasted with lemon fingering butter potatoes.

Pollo alla Limone

served with breaded sautéed chicken breast & baked roasted with tomato fingering sauce topped

Pollo alla Parmigiana

with white wine & lemon topped butter with salmon

Gamber Salmone butter

Salmone served alla Griglia

tossed with fresh clams linguine calamar mussels & prawns

Linguine, Frutti di Mare

white seared Capesante & prawns tossed with spinach

Linguine Capesante con Gamberi

Rigatoni Gamberi con con simmered Salmone Rigatoni, with alla vodka Asparagi Vodka tomato e Pesto cream somon sauce with soutéed with fresh &

Pasta con Frutti di Mare e Pesce

Italian sausage & peppers in a tomato sauce tossed with fresh linguine

Linguine con Salsiccia

fresh linguine tossed in a slow simmered ragu of ground veal

Linguine alla Bolognese

anchovies, capers, olives & tomatoes with crushed red pepper

Linguine Puttanesca

broccoli rabe sautéed with garlic, crushed red pepper, basil

Linguine con Rapini e Aglio

Pomodoro Fresco con Linguine

mushrooms, prosciutto di Parma, tomatoes & garlic

Fettuccine con Prosciutto e Funghi

fresh mozzarella di bufala, tomatoes, basil, balsamic

Insalata di Mozzarella Caprese

pancetta sautéed with onions, garlic & crushed red pepper

Fettuccine Carbonara

spinach, mushrooms, red onions, olives, Parmigiano Reggiano & vinaigrette dressing

Insalata di Spinaci

red leaf lettuce, roasted red pepper slices, mushrooms, calamata olives

Insalata di Fino

fried calamari served with a tomato sauce

Calamari Fritto

steamed mussels or Manila clams with garlic & basil in a white wine broth

Cozze o Vongole

thinly sliced raw beef, arugula, capers, lemon & shaved Parmigiano Reggiano

Carpaccio di Manzo

Trim any silver skin from the veal loin and pat dry with paper towels. Place the veal in a shallow dish or resealable bag.

Prepare and marinate the veal

In a small bowl whisk together 4 tbs extra-virgin olive oil, lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, 2 tsp sea salt and 1 tsp freshly ground black pepper until emulsified.

Pour the marinade over the veal, massaging to coat all surfaces. Cover and refrigerate for at least 2 hours and up to overnight. Remove the veal from the refrigerator 45 minutes before grilling to come to near room temperature.

Preheat the oven to 200°C (390°F). Slice the top 1/4 off each whole garlic head to expose the cloves. Drizzle each head with about 1 tsp olive oil, wrap tightly in foil and roast on a baking sheet for 35–40 minutes, until cloves are soft and golden. Remove from oven and keep warm.

Roast the garlic

While garlic roasts, place halved fingerling potatoes in a large bowl. Add 4 tbs olive oil, 6 rosemary sprigs (toss whole), 1.5 tsp salt and 1/2 tsp black pepper. Toss to coat thoroughly. Spread potatoes cut-side down on a baking sheet in a single layer. Roast in the same 200°C oven for 25–30 minutes until tender and golden; if using larger potatoes, roast up to 35 minutes. Turn once halfway for even browning.

Prepare and roast the potatoes

When potatoes are done, remove rosemary sprigs. Optionally stir in 2 tbs butter while potatoes are hot to glaze them and add richness. Squeeze the roasted garlic cloves from their skins into the potatoes (use 2 heads now and reserve one for serving) and gently toss to combine. Keep warm.

Preheat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F). If using a cast-iron skillet or grill pan, heat it over medium-high heat until very hot and lightly oiled.

Preheat the grill or pan

Remove excess marinade from the veal and lightly brush the surface with a bit of olive oil to prevent sticking. Place the veal on the hot grill or pan. Sear for 3–4 minutes per side to get a golden crust, then move to indirect heat or reduce heat and continue cooking until an instant-read thermometer reads 58–60°C (136–140°F) for medium-rare, about 12–18 minutes total depending on thickness. For medium cook to 63–65°C (145–149°F).

Once the target temperature is reached, transfer the veal to a cutting board, tent loosely with foil and rest for 10 minutes (carryover will raise the temperature a few degrees).

After resting, slice the lombata into 1 cm (3/8 inch) thick slices across the grain. Arrange on a warmed platter.

Serve the sliced veal alongside the roasted fingerling potatoes and roasted garlic. Garnish with fresh rosemary sprigs and lemon wedges. Finish with a light sprinkle of coarse sea salt to taste and an extra drizzle of olive oil if desired.

Optional: spoon any pan juices from the rested veal over the slices for extra flavor. Serve immediately.

veal loin (lombata di vitello), boneless

extra-virgin olive oil

fresh lemon juice

garlic, minced

fresh rosemary, finely chopped

fresh thyme, leaves

Dijon mustard

sea salt

black pepper, freshly ground

fingering (fingerling) potatoes, halved lengthwise if medium

whole garlic heads

fresh rosemary sprigs

salt

butter (optional, for finishing)

fresh rosemary sprigs (for garnish)

lemon wedges

coarse sea salt (to finish)

Preheat oven to 425°F (220°C). Wash fingerling potatoes and pat dry. Halve any potatoes larger than bite-size so most pieces are uniform (about 1/2–3/4 inch thick). Toss potatoes with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on a rimmed baking sheet. Roast 25–30 minutes, turning once halfway through, until golden-brown and just tender when pierced with a fork. Remove from oven and set aside.

roast potatoes

While potatoes roast, wash and spin the spinach dry. If using baby greens, combine with spinach. Roughly chop large leaves so they wilt evenly.

prepare spinach

In a large skillet over medium heat, warm remaining 2 tablespoons olive oil and 1 tablespoon butter until butter foams. Add sliced garlic and chopped shallot and cook 1–2 minutes until fragrant and translucent but not browned. Stir in red pepper flakes and black pepper.

saute aromatics

Add the roasted fingerlings to the skillet. Increase heat to medium-high and toss or stir frequently for 3–4 minutes so potatoes pick up the garlic oil and develop small crisp edges. Taste and add remaining 1 teaspoon kosher salt if needed.

finish potatoes with aromatics

Reduce heat to medium. Add the packed spinach (and baby greens if using) in batches, stirring to wilt into the potatoes. The spinach will reduce significantly — continue stirring until spinach is fully wilted and any excess liquid has mostly cooked off, about 3–4 minutes. Stir in lemon zest and lemon juice, adjust seasoning to taste.

add spinach & lemon

Turn off heat and stir in grated Parmesan (if using) so it melts into the warm mixture. Scatter chopped parsley and toasted pine nuts over the top. Taste and add additional salt, pepper, or a squeeze of lemon as desired. Serve immediately warm as a side or light main.

finish and serve

fingerling potatoes (or small waxy potatoes)

fresh spinach, packed

baby greens (optional, mixed with spinach)

unsalted butter

garlic cloves, thinly sliced

shallot, finely chopped

lemon zest

lemon juice

red pepper flakes

freshly ground black pepper

kosher salt

grated Parmesan or Pecorino Romano (optional)

fresh parsley, chopped

toasted pine nuts (optional)

Preheat oven to 220°C (425°F). Wash and dry the fingering potatoes. Halve any potatoes larger than bite-size so all pieces are similar in size for even roasting.

Preheat and prepare potatoes

Toss potatoes with 2 tablespoons extra-virgin olive oil, 1 tablespoon chopped rosemary, 2 smashed garlic cloves, 1 teaspoon coarse sea salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, turning once after 15 minutes, until golden brown and tender when pierced with a fork.

Remove from oven, discard the garlic cloves, and keep warm. You can tent with foil to keep warm while you finish the veal and vegetables.

Pat the veal cutlets dry with paper towels. If any are thicker than about 1/4 inch (6 mm), place between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4 inch thickness. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper (reserve remaining salt/pepper for breadcrumbs).

Prepare veal cutlets

Arrange three shallow dishes: one with the 1 cup flour (seasoned with 1/2 tsp salt), one with the 2 beaten eggs mixed with 1/4 cup grated Parmigiano-Reggiano, and one with the 2 cups breadcrumbs combined with 1/2 tsp freshly ground black pepper and the remaining 1/2 tsp fine sea salt. Press the grated cheese into the egg mixture so it adheres to the veal when dipped.

Set up breading station

Dredge each cutlet in flour, shaking off excess; dip into the egg-Parmesan mixture, allowing excess to drip; then press firmly into the breadcrumbs so the surface is evenly coated. Place breaded cutlets on a tray and let rest 10 minutes to set the crumb.

Heat a large heavy skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. When butter foams and oil is shimmering (but not smoking), add cutlets (work in batches if necessary — do not crowd the pan). Fry 2.5–3 minutes per side until golden brown and crisp and the veal is just cooked through (internal temperature about 63°C / 145°F) — thin cutlets cook quickly. Add more butter/oil between batches as needed.

Pan-fry the veal

Transfer cooked cutlets to a warm platter and keep loosely tented with foil. Finish any remaining cutlets.

Just before serving, optionally melt the remaining 2 tablespoons butter in the skillet for a quick spooning over the cutlets or to re-crisp any edges for 30 seconds.

While potatoes roast or during the final veal batch, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a medium sauté pan over medium heat. Add 1/2 cup thinly sliced yellow onion and sauté for 2–3 minutes until translucent.

Sauté vegetables

Add 1/2 cup julienned red bell pepper and 1 cup zucchini half-moons. Cook, stirring occasionally, for 4–5 minutes until vegetables are tender-crisp.

Add 1/2 cup halved cherry tomatoes and cook 1–2 minutes until tomatoes are warmed and just starting to soften. Season with 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Stir in 2 tablespoons chopped parsley and remove from heat.

Arrange roasted fingering potatoes on one side of each plate. Place a breaded veal cutlet alongside the potatoes. Spoon sautéed vegetables next to or partly over the veal as desired.

Serve immediately with lemon wedges for squeezing over the veal. Optionally garnish with extra grated Parmigiano-Reggiano or chopped parsley.

veal cutlets (thin, about 1/4 inch / 6 mm)

all-purpose flour

large eggs

finely grated Parmigiano-Reggiano

plain breadcrumbs (preferably fresh or panko for crispness)

fine sea salt

neutral oil (vegetable or grapeseed)

lemon wedges (for serving)

fingering potatoes (small, halved lengthwise if larger)

fresh rosemary (or thyme), finely chopped

garlic cloves, smashed

coarse sea salt

yellow onion, thinly sliced

red bell pepper, julienned

zucchini, cut into half-moons (about 1/2 inch thick)

baby heirloom tomatoes or cherry tomatoes, halved

fresh flat-leaf parsley, chopped

Pat veal cutlets dry with paper towels. If thicker than 1/4-inch, place between plastic wrap and gently pound to 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Prepare veal

Place flour in a shallow dish and lightly dredge each cutlet, shaking off excess. Set aside on a tray.

Dredge

In a large skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp butter. When butter foams and is hot, add 2–3 cutlets without crowding. Cook 1.5–2 minutes per side until golden; transfer to a warmed plate. Repeat with remaining cutlets, adding the remaining 1 tbsp oil if needed. Keep veal warm tented with foil.

Brown veal

Lower heat to medium. Add the white wine (or stock) to the skillet to deglaze, scraping up brown bits; simmer 1–2 minutes until slightly reduced. Add lemon juice and capers and simmer 1 minute. Swirl in 2 tbsp cold butter, one tablespoon at a time, whisking to emulsify and slightly thicken the sauce. Taste and season with remaining 1/2 tsp salt and remaining 1/2 tsp pepper if needed. Stir in chopped parsley.

Make sauce

Return veal cutlets to the skillet for 30–60 seconds to warm and coat with sauce. Spoon sauce and capers over each cutlet and keep warm until plating.

Finish

Slice zucchini and eggplant into 1/2-inch thick rounds. Lightly salt both sides and let sit 5 minutes, then pat dry to remove excess moisture.

Prepare medallions

Heat 1 tbsp olive oil in a large nonstick skillet or grill pan over medium-high heat. Working in batches, add zucchini and eggplant rounds and sear 2–3 minutes per side until golden and tender. Transfer to a tray.

Roast or pan-sear medallions

Slice bell peppers into strips. In the same skillet, add remaining 1 tbsp olive oil and sauté minced garlic 30 seconds until fragrant. Add bell pepper strips, salt, pepper and thyme; sauté 4–5 minutes until just tender-crisp. Combine peppers with the medallions or arrange alongside.

Sauté peppers

Taste and adjust seasoning. Keep warm until plating; you may briefly reheat medallions in the veal pan for a minute to pick up sauce if desired.

Finish vegetables

Place halved fingerlings cut-side down in a single layer in a large skillet with 1 tbsp olive oil and 1 tbsp butter over medium heat. Season with 1 tsp salt and 1/2 tsp pepper. Cook, undisturbed, 6–8 minutes until cut side is golden-browned and edges begin to soften.

Par-cook potatoes

Lower heat to medium-low. Add remaining 1 tbsp butter, lemon zest and 1 tbsp lemon juice. Toss potatoes to coat and cook 1–2 minutes until butter is melted and potatoes are glossy and cooked through (test with a fork). Stir in chopped parsley and adjust seasoning. Keep warm for plating.

Finish with lemon butter

all-purpose flour (for dredging)

dry white wine (or low-sodium chicken stock)

fresh lemon juice (about 2 lemons)

capers, drained

flat-leaf parsley, finely chopped

zucchini (for medallions)

eggplant (for medallions)

red bell pepper

yellow bell pepper

olive oil (for vegetables)

salt (for vegetables)

black pepper (for vegetables)

fresh thyme leaves (optional)

fingerling potatoes, halved lengthwise

olive oil

fresh lemon zest

salt (for potatoes)

black pepper (for potatoes)

In a medium bowl whisk together 1 cup fresh lemon juice, 2 tablespoons lemon zest, minced garlic, 3 tablespoons olive oil, Dijon mustard, thyme, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper until emulsified.

Make the marinade

Place the chicken breasts in a large zip-top bag or shallow dish. Pour half of the marinade (reserve the other half for cooking) over the chicken, seal, and refrigerate for 30 minutes to 2 hours. If short on time, 30 minutes will still impart good flavor.

Marinate the chicken

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 3 tablespoons melted butter, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated. Spread cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway, until golden and tender. Remove from oven and sprinkle with 2 tablespoons chopped parsley. Keep warm.

Prepare and roast potatoes

On a second rimmed baking sheet toss carrots, zucchini, red pepper, onion and broccolini with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast in the 425°F (220°C) oven for 18–22 minutes until vegetables are tender and slightly caramelized. If space is limited, roast with potatoes but stagger timing (potatoes first for 10 minutes then add vegetables).

Prepare and roast vegetables

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. Remove chicken from marinade and pat skin dry. Sear skin-side down until golden brown, about 5–7 minutes, pressing gently for even contact. Flip and cook 2 minutes more.

Sear the chicken

Pour reserved marinade and 1 cup chicken stock into the skillet around the chicken (not over skin). Add a few lemon slices to the skillet. Transfer skillet to the 425°F (220°C) oven and roast for 10–14 minutes until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Remove skillet from oven and transfer chicken to a plate to rest 5 minutes (carryover will bring it to final temperature).

Roast to finish

Place the skillet over medium heat on the stovetop. Skim or spoon off excess fat if needed, leaving browned bits. Add cold butter cubes (2 tablespoons) and swirl to melt into the juices. If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the pan along with any accumulated juices. Simmer 1–2 minutes until slightly reduced. Taste and adjust seasoning with salt and lemon juice if needed.

Make the pan sauce

Slice or serve chicken whole. Spoon pan sauce over the chicken and arrange roasted vegetables and lemon fingerling butter potatoes alongside. Garnish with chopped parsley and extra lemon slices. Serve immediately.

Lombata Di Vitello

Patate Spinaci

Vitello Alla Milanese

Vitello Alla Piccata

Pollo Alla Limone

Pollo Alla Parmigiana

Gamber Salmone Butter

Salmone Served Alla Griglia

Linguine, Frutti Di Mare

Linguine Capesante Con Gamberi

Pasta Con Frutti Di Mare E Pesce

Linguine Con Salsiccia

Linguine Alla Bolognese

Linguine Puttanesca

Linguine Con Rapini E Aglio

Pomodoro Fresco Con Linguine

Fettuccine Con Prosciutto E Funghi

Insalata Di Mozzarella Caprese

Fettuccine Carbonara

Insalata Di Spinaci

Insalata Di Fino

Calamari Fritto

Cozze O Vongole

Carpaccio Di Manzo