mushroom, spinach, butternut squash, sage, shallot + brown butter

Malfadine

Enjoy a classic spaghetti dish tossed in a vibrant pomodoro sauce, enhanced with fresh basil for a delightful burst of flavor.

Spaghetti with pomodoro + basil sauce

Enjoy our classic Spaghetti with cacio e pepe, featuring al dente pasta tossed in a rich blend of Pecorino Romano cheese and cracked black pepper for a simple yet delicious flavor.

Spaghetti with cacio e pepe

tomato braised meatballs(3), pizza bread, ricotta

The Meatball App

Spaghetti

Enjoy our crispy house-cut fries, seasoned to perfection for a delightful crunch in every bite.

House-Cut Fries

wood-roasted eggplant baked with plum tomato sauce, fresh mozzarella, side garlic greens

Roasted Eggplant + Garlic Greens

Sautéed garlic greens featuring a blend of fresh, vibrant greens infused with aromatic garlic for a flavorful and healthy side dish.

Garlic Greens

mushroom, spinach, lemon ricotta, goat cheese

Verde Pizza

plum tomato sauce, fresh mozz, spicy salami, garlic, basil, oregano

Diavola Pizza

Roasted fennel sausages, creamy pecorino-polenta, roasted pepper + onion, tomato sauce

Sausage + Polenta

plum tomato sauce, garlic, basil, oregano, (no cheese)

Marinara Pizza

plum tomato sauce, fresh mozzarella, basil

Margherita Pizza

Breaded natural chicken breast, green salad, lemon vinaigrette, parmigiano

Chicken Cutlets

marinated with olive oil, garlic, orange peel

Mixed Olives

house-made giardiniera, chickpeas, white balsamic vinaigrette

Green Salad

Tender and flavorful meatballs, seasoned to perfection and served with a rich tomato sauce.

Meatballs

Risotto

arugula, apple, walnut, shaved fennel, sherry vinaigrette

Apple Salad

Creamy polenta served with a rich sauce, perfect as a comforting side or a hearty main dish.

Polenta

with mixed green salad, lemon vinaigrette, parm

Chicken cutlet

Wood-roasted Eggplant

sautéed greens, sharp provolone, baguette

Roast Pork

ciabatta with fresh mozzarella, basil and mozzarella

Meatball Parmgiana

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

Cook the Pasta

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed butternut squash and sauté for about 5-7 minutes until tender. Remove from the skillet and set aside.

Sauté the Butternut Squash

In the same skillet, add the remaining tablespoon of olive oil and the chopped shallots. Sauté for 2-3 minutes until translucent. Add the sliced mushrooms and cook for another 5 minutes until they are soft.

Cook the Shallots and Mushrooms

Add the fresh spinach and sage leaves to the skillet. Cook until the spinach is wilted, about 2-3 minutes.

Add Spinach and Sage

In a separate small saucepan, melt the unsalted butter over medium heat. Continue to cook until it turns a golden brown and has a nutty aroma, about 5 minutes. Remove from heat.

Make Brown Butter

Add the cooked mafaldine pasta, sautéed butternut squash, and the browned butter to the skillet with the vegetables. Toss everything together, season with salt and pepper to taste, and serve immediately.

Combine and Serve

Mafaldine pasta

Mushrooms (sliced)

Fresh spinach

Butternut squash (peeled and cubed)

Shallots (chopped)

Fresh sage leaves

Unsalted butter

Olive oil

Salt

Black pepper

Chop the fresh tomatoes and garlic. Tear the basil leaves into smaller pieces.

Prepare the Ingredients

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

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped tomatoes and salt. Cook for about 10-15 minutes until the tomatoes break down and become saucy.

Make the Pomodoro Sauce

Add the cooked spaghetti to the skillet with the pomodoro sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency. Stir in the fresh basil and season with black pepper.

Combine Spaghetti and Sauce

Serve the spaghetti hot, garnished with additional basil leaves and grated Parmesan cheese if desired.

Serve

Fresh tomatoes

Fresh basil leaves

Garlic cloves

Parmesan cheese (optional)

In a large pot, bring 2 liters of water to a rolling boil. Add a generous amount of salt to the water and then add the spaghetti. Cook according to package instructions until al dente.

Boil Spaghetti

While the pasta is cooking, in a large mixing bowl, combine the grated Pecorino Romano cheese and freshly cracked black pepper. Mix well to form a paste.

Prepare Cheese and Pepper

Once the spaghetti is cooked, reserve about 1 cup of the pasta water and then drain the spaghetti. Immediately add the hot spaghetti to the mixing bowl with the cheese and pepper mixture.

Combine Pasta and Cheese

Toss the spaghetti quickly with the cheese and pepper paste. Gradually add reserved pasta water a little at a time, tossing continuously until the sauce is creamy and coats the spaghetti evenly.

Emulsify Sauce

Serve the spaghetti immediately, garnished with additional Pecorino Romano cheese and black pepper if desired.

Pecorino Romano cheese, grated

Freshly cracked black pepper

Water (for boiling)

In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until well combined.

Mix Ingredients

Shape the mixture into 12 meatballs, about 1.5 inches in diameter.

Form Meatballs

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Sauté Onion and Garlic

Stir in crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer.

Add Tomatoes and Seasoning

Gently place the meatballs into the tomato sauce. Cover and let simmer for 20 minutes, or until meatballs are cooked through.

Add Meatballs to Sauce

Preheat Oven

Roll out the pizza dough onto a floured surface to your desired thickness.

Shape Pizza Dough

Brush the dough with olive oil, sprinkle with mozzarella cheese and Italian seasoning, then bake in the oven for 12-15 minutes, or until golden brown.

Top and Bake

In a small bowl, combine ricotta cheese with chopped parsley.

Mix Ricotta

Serve the meatballs on a plate with tomato sauce, alongside slices of pizza bread and dollops of ricotta.

Plate the Dish

Ground beef

Breadcrumbs

Parmesan cheese, grated

Eggs

Garlic, minced

Fresh parsley, chopped

Onion, diced

Crushed tomatoes

Dried oregano

Fresh basil, chopped

Pizza dough

Mozzarella cheese, shredded

Italian seasoning

Ricotta cheese

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the canned whole tomatoes, breaking them up with a spoon. Season with salt and simmer for 20-25 minutes, stirring occasionally.

Add Tomatoes

Stir in the chopped basil and black pepper, cooking for an additional 5 minutes.

Finish the Sauce

Meanwhile, cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.

Toss the spaghetti with the sauce, adding reserved pasta water as needed to achieve desired consistency.

Combine

In a large pot, bring salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.

In a large bowl, combine the grated Pecorino Romano cheese and freshly ground black pepper.

Mix Cheese and Pepper

Add the hot spaghetti to the cheese mixture, tossing quickly to create a creamy sauce. Add reserved pasta water gradually to achieve desired creaminess.

Serve immediately, topped with extra cheese and black pepper if desired.

Canned whole tomatoes

Fresh basil leaves, chopped

Black pepper, freshly ground

Wash and peel the Russet potatoes. Cut them into even-sized fries, about 1/4 inch thick.

Prepare the Potatoes

Place the cut fries in a large bowl of cold water. Soak for at least 30 minutes to remove excess starch.

Soak the Fries

Drain the fries and pat them dry with paper towels to remove excess moisture.

Dry the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the fries to the hot oil in batches, frying for 5-7 minutes or until golden brown and crispy. Avoid overcrowding the pot.

Fry the Potatoes

Remove the fries with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt, black pepper, garlic powder, and paprika to taste.

Drain and Season

Serve the house-cut fries hot as a delicious side dish.

Russet potatoes

Vegetable oil

Garlic powder

Paprika

Preheat your oven to 200°C (400°F). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush each half with olive oil and sprinkle with salt and black pepper. Place cut-side up on a baking sheet.

Prepare the Eggplant

Roast the eggplant in the preheated oven for about 30-35 minutes, or until the flesh is tender and golden brown.

Roast the Eggplant

While the eggplant is roasting, prepare the plum tomato sauce. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the canned or fresh plum tomatoes and simmer for about 10 minutes, breaking them up with a spoon. Season with salt and pepper.

Prepare the Tomato Sauce

Once the eggplant is roasted, remove it from the oven and top each half with the prepared tomato sauce and slices of fresh mozzarella cheese. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Add Cheese

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh greens and sauté until wilted. Season with salt and pepper to taste.

Prepare the Garlic Greens

Remove the eggplant from the oven and garnish with fresh basil if desired. Serve warm alongside the garlic greens.

Eggplant

Plum tomatoes (canned or fresh)

Fresh mozzarella cheese

Garlic

Fresh greens (spinach or kale)

Fresh basil (optional)

Rinse the fresh spinach under cold water and pat dry. Peel and mince the garlic cloves.

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not burned.

Sauté the Garlic

Add the spinach to the skillet. Toss to coat in the garlic oil.

Add the Greens

Sprinkle salt and black pepper over the spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted.

Season and Cook

Remove from heat and drizzle with lemon juice. Toss to combine before serving.

Finish with Lemon

Lemon juice

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet. Brush the surface with olive oil.

Prepare the Dough

In a skillet over medium heat, add a tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the sliced mushrooms and cook until they are soft, about 5 minutes. Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.

Sauté the Vegetables

In a bowl, combine the ricotta cheese and lemon zest. Mix well to incorporate the flavors.

Prepare the Ricotta Mixture

Spread the ricotta mixture evenly over the prepared pizza dough. Top with the sautéed mushrooms and spinach. Sprinkle the crumbled goat cheese evenly on top.

Assemble the Pizza

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a couple of minutes, slice, and serve hot.