CHICKEN BREAST SAUTEED WITH GARLIC, ARTICHOKE HEARTS, MUSHROOMS, BLACK OLIVES AND WHITE WINE.

CHICKEN ANGELO

FRESH CLASSIC ITALIAN TIRAMISU MADE WITHOMASCARPONE CHEESE.

TIRAMISU

Pork Chop Milanese (Bone In)

HOMEMADE CHEESECAKE

SPAGHETTI SERVED WITH OUR DELICIOUS MEATBALLS, TOSSED WITH OUR SPECIAL MARINARA SAUCE.

SPAGHETTI AND MEATBALLS

PUMPKIN PIE

LASAGNA BOLOGNESE

TENDER FILET MIGNON SERVED WITH MASHED POTATOES AND BROCCOLI.

FILET MIGNON

VEAL SHANK BRAISED TENDER IN A CHIANTI WINE TOMATO REDUCTION, SERVED WITH ORZO PASTA.

OSSO BUCO

GRILLED SWORD FISH WITH ROASTED PEPPERS AND OLIVE OIL SAUCE, SERVED WITH MASHED POTATOES AND ASPARAGUS.

GRILLED SWORD FISH

BRAISED LAMB SHANKS WITH TOMATO AND RED WINE REDUCTION SAUCE, SERVED WITH GARLIC MASHED POTATOES.

STINCO DI AGNELLO

TRADITIONAL ROASTED TURKEY STUFFED WITH SAUSAGE, ONIONS AND SAGE, SERVED WITH MASHED POTATOES, GRAVY AND CRANBERRY SAUCE.

TURKEY DINNER

Pat chicken breasts dry with paper towels. If breasts are large (more than 1 inch thick), butterfly or pound them to an even 3/4–1/2 inch thickness so they cook evenly.

Season both sides of each chicken breast with 1 1/2 tsp salt and 1 tsp black pepper, distributing evenly.

Place the 1/2 cup flour on a plate and lightly dredge each seasoned breast, shaking off excess flour.

Slice mushrooms, quarter artichoke hearts if needed, halve the olives, mince garlic, and chop parsley. Measure out wine and stock.

In a large sauté pan over medium-high heat add 2 tbs olive oil and 1 tbs butter. When the butter stops foaming and the oil is shimmering, add 2 chicken breasts (do not crowd). Cook 4–5 minutes on the first side without moving until golden brown.

Heat pan and brown

Flip the breasts and cook 3–4 minutes on the second side until golden and just cooked through (internal temperature ~160°F/71°C). Transfer to a plate and tent with foil. Add remaining 1 tbs oil to the pan if needed.

Repeat with the remaining 2 breasts, adding the remaining 1 tbs butter at the end of the second batch if the pan looks dry. Transfer all chicken to the plate and keep warm.

Reduce heat to medium. Add the chopped shallot to the pan and sauté 1–2 minutes until translucent, scraping up browned bits from the pan with a wooden spoon.

Add the sliced mushrooms and a pinch of salt; sauté 4–5 minutes until the mushrooms release their liquid and begin to brown.

Stir in the minced garlic and cook 30–45 seconds until fragrant (don't let it brown).

Pour in the 3/4 cup dry white wine to deglaze the pan, scraping any browned bits. Let the wine reduce by about half, 2–3 minutes.

Add the 1/2 cup chicken stock, artichoke hearts, black olives, capers (if using), lemon juice, and red pepper flakes (if using). Stir and simmer gently 2–3 minutes to heat through and meld flavors.

Return the chicken breasts and any accumulated juices to the pan, spooning sauce, mushrooms and artichokes over the chicken. Simmer 2–3 minutes more until chicken reaches 165°F (74°C) and sauce is slightly thickened.

Taste the sauce and adjust seasoning with additional salt and pepper if needed. Stir in the chopped parsley right before serving.

Transfer chicken to warmed plates or a serving platter and spoon the artichoke-mushroom-olive sauce over each breast.

Serve immediately with a side of pasta, rice or crusty bread to soak up the sauce. Garnish with additional parsley and a lemon wedge if desired.

boneless skinless chicken breasts

salt

black pepper

all-purpose flour (for dusting)

olive oil

unsalted butter

garlic cloves, minced

fresh shallot, finely chopped (or small yellow onion)

mushrooms, sliced (cremini or button)

artichoke hearts, quartered (marinated or jarred, drained)

black olives, pitted and halved

fresh parsley, chopped

dry white wine (such as Sauvignon Blanc or Pinot Grigio)

low-sodium chicken stock

lemon juice (fresh)

capers (optional)

red pepper flakes (optional)

In a heatproof bowl (metal or glass) whisk together the 4 egg yolks and 3/4 cup granulated sugar until combined. Place the bowl over a saucepan of simmering water (double boiler) making sure the bottom of the bowl does not touch the water. Whisk constantly for 6–8 minutes until the mixture becomes pale, thick, and ribbons form when the whisk is lifted and the temperature reaches about 160°F (71°C) to pasteurize the yolks. Remove from heat and let cool for 5 minutes.

Prepare egg yolk sabayon

When the sabayon is slightly cooled but still fluid, whisk in the 16 oz mascarpone cheese, 1 tsp vanilla extract, and a pinch of fine salt until smooth and lump-free. If the mascarpone is very cold and lumps remain, gently warm a small portion of the sabayon and blend, then combine fully.

Finish mascarpone base

In a separate chilled bowl, whip 1 cup heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Cover and refrigerate if not assembling immediately.

Whip cream and fold

Combine the 1 1/4 cups cooled strong espresso (or coffee) with 2 tablespoons coffee liqueur in a shallow dish wide enough to dip ladyfingers. Taste and adjust — it should be strong and slightly bitter to balance the sweet cream.

Prepare coffee dip

Working quickly so ladyfingers do not become soggy, dip each ladyfinger for 1–2 seconds per side into the coffee mixture — just long enough to moisten them but not saturate. Place dipped ladyfingers in a single layer to cover the base of a 9x9-inch (or similar capacity) dish. Break a couple of cookies to fill gaps as needed.

Dip ladyfingers

Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing the surface with an offset spatula. Repeat with a second layer of dipped ladyfingers (dip the next set as before) to cover the cream, then spread the remaining mascarpone cream over the top, smoothing to an even layer.

Layer with cream

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the dessert to set to a sliceable consistency.

Chill and set

Just before serving, sift unsweetened cocoa powder evenly over the top (use a fine-mesh sieve) to create a cocoa layer. Optionally grate 1 tablespoon dark chocolate over the cocoa for texture. Cut into squares and serve chilled. Leftovers keep refrigerated, covered, for up to 3 days.

Finish and serve

egg yolks

granulated sugar

mascarpone cheese

heavy cream

vanilla extract

fine salt

strong brewed espresso or very strong coffee, cooled

coffee liqueur (optional, e.g., Kahlúa)

ladyfinger cookies (savoiardi)

unsweetened cocoa powder, for dusting

dark chocolate, finely grated (optional)

Pat the bone-in pork chops dry with paper towels. Trim any large fat pockets but leave a thin fat edge for flavor. Using a sharp meat mallet or the flat side of a heavy pan, gently pound each chop to an even thickness of about 1/4 to 3/8 inch. This yields a crisp, tender Milanese. Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper per chop (totaling approximately 2 tsp salt and 1 tsp pepper across all chops).

Prepare the chops

Place the flour in a shallow plate or dish. In a second shallow bowl, whisk the eggs with the milk until combined. In a third wide shallow bowl, combine the breadcrumbs, grated Parmesan, chopped parsley, garlic powder, dried oregano, and a pinch of salt and pepper; mix well.

Set up breading station

Working one at a time, lightly dredge a chop in flour and shake off the excess. Dip it into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so the surface is evenly coated. Place the breaded chop on a wire rack and repeat with remaining chops. For a thicker crust, double-dip by repeating the egg and breadcrumb step once more.

Bread the chops

In a large skillet (cast iron or heavy stainless) heat the vegetable oil over medium-high heat until shimmering and a small breadcrumb sizzles immediately (target oil temperature ~350°F / 175°C). Reduce heat slightly if oil starts to smoke. Add the butter to the oil and swirl to melt; this adds flavor and helps browning.

Heat the pan

Carefully add 1–2 chops to the pan without crowding (work in batches). Fry 3 to 4 minutes on the first side without moving, until deep golden brown. Flip and fry the other side 3 to 4 minutes until golden and an instant-read thermometer inserted near the bone registers 140–145°F (60–63°C). If crust browns too quickly before interior reaches temperature, lower heat and cover loosely for 1–2 minutes or finish in a 350°F oven for 4–6 minutes. Remove cooked chops to a wire rack set over a baking sheet to keep crisp; tent loosely with foil and let rest 4–5 minutes (carryover will reach target temperature).

Fry the chops

Once rested, transfer chops to plates, squeeze lemon wedges over each, and garnish with extra chopped parsley and a light sprinkle of grated Parmesan if desired. Serve immediately to keep crust crisp.

While the last batch of chops is frying, toss the mixed greens and tomatoes in a bowl with the olive oil, red wine vinegar, salt, and pepper. Taste and adjust seasoning. Serve the salad alongside the pork chop Milanese for a bright contrast.

bone-in pork chops (1 to 1 1/4-inch thick)

kosher salt

freshly ground black pepper

all-purpose flour

large eggs

whole milk

plain breadcrumbs (fine or panko, see note)

grated Parmesan cheese

fresh parsley, finely chopped

garlic powder

dried oregano

vegetable oil (for shallow frying)

lemon wedges (for serving)

mixed salad greens

ripe tomatoes, sliced or halved

extra-virgin olive oil

red wine vinegar

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter. Line the bottom with a circle of parchment paper for easy release.

Prepare pan and preheat

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar and 1/8 teaspoon salt. Stir to distribute evenly.

Pour the 6 tablespoons melted butter over the crumbs and mix with a fork until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if you like) of the prepared springform pan using the back of a measuring cup or glass. Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring the 900 g cream cheese to room temperature for at least 30–60 minutes so it blends smooth. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer).

Beat the cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl down with a spatula as needed.

Add 1 cup granulated sugar and beat on low speed until incorporated and smooth, about 1–2 minutes. Do not overbeat (which incorporates too much air).

Mix in 2 tablespoons flour, 1 cup sour cream, 2 teaspoons vanilla extract and 1 teaspoon lemon zest (if using). Beat on low just until combined and smooth.

Add the eggs one at a time, beating on low speed and scraping down the bowl between each addition. Mix only until each egg is incorporated; avoid whipping in air.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering at least halfway up the pan to prevent leaks. Place the wrapped pan in a large roasting pan. Pour enough hot water into the roasting pan so the water comes about halfway up the side of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes. The cheesecake is done when the edges are set and the center still slightly jiggles (about 1/2 inch) when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn the oven off. Crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce sudden temperature change and help prevent cracks.

After 1 hour, remove the cheesecake from the water bath and remove foil. Let it cool on a wire rack until it reaches room temperature, about 1–2 hours.

Refrigerate: once cooled to room temperature, cover loosely with plastic wrap and chill in the refrigerator at least 6 hours, preferably overnight, for best texture and flavor.

If using a sour cream topping: whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until smooth. Spread evenly over the chilled cheesecake.

Return the cheesecake to the refrigerator for 15–30 minutes to set the topping.

Before serving, run a thin knife around the edge of the springform pan to loosen, then release and remove the sides. Transfer to a serving plate and top with fresh berries if desired.

graham cracker crumbs (or digestive biscuits), finely crushed

unsalted butter, melted

fine sea salt

full-fat cream cheese, room temperature

sour cream, room temperature

large eggs, room temperature

lemon zest (optional)

all-purpose flour (or cornstarch)

sour cream

powdered sugar

fresh berries (optional, for serving)

In a small bowl, soak the fresh breadcrumbs in milk for 5 minutes until softened. In a large bowl combine ground beef, ground pork, soaked breadcrumbs (squeeze lightly to remove excess milk), grated onion, minced garlic, grated Parmesan, chopped parsley, egg, dried oregano, salt, and black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Prep and mix

Portion the mixture into even 1 1/4-inch (about 1.5 oz) meatballs using a spoon or a small ice cream scoop. You should get roughly 18–20 meatballs. Roll each portion gently between your palms to form smooth balls, but do not compress.

Shape

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add meatballs in a single layer, not overcrowding the pan (work in batches if necessary). Sear for 2–3 minutes per side until a deep golden-brown crust forms. They do not need to be cooked through at this stage. Transfer seared meatballs to a plate and set aside.

Sear

In a large, heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to prevent burning.

Sauté aromatics

Whisk in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, water or stock, dried basil, dried oregano, sugar (if using), red pepper flakes (if using), salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.

Build the sauce

Carefully transfer the seared meatballs into the simmering sauce, nestling them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes.

Simmer with meatballs

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the dried spaghetti. Cook according to package directions until al dente (typically 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Cook pasta

Add the drained spaghetti directly to the skillet or saucepan with the marinara and meatballs. If the pan is not large enough, return pasta to the pot and ladle sauce and meatballs over it. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and help the sauce cling to the pasta. Drizzle 1 teaspoon extra-virgin olive oil if desired for shine.

Combine pasta and sauce

Divide spaghetti and meatballs among 4 warmed plates or bowls. Spoon extra sauce and at least 3–5 meatballs per serving. Garnish with grated Parmesan and chopped fresh parsley or basil. Serve immediately.

Serve

ground beef (80/20)

ground pork

fresh breadcrumbs

large egg

Parmesan cheese, grated

garlic, minced

onion, grated (or very finely minced)

black pepper, freshly ground

olive oil (for searing)

yellow onion, finely chopped

crushed tomatoes (canned)

tomato paste

dried basil

sugar (optional, to balance acidity)

fresh basil leaves, torn

water or low-sodium chicken stock

dried spaghetti

salt (for pasta water)

reserved pasta cooking water

extra-virgin olive oil (optional)

grated Parmesan cheese (for serving)

fresh parsley or basil, chopped (for garnish)

In a large bowl, whisk together 1.25 cups all-purpose flour, 1 tsp sugar, and 0.5 tsp salt. Add 0.5 cup cold cubed unsalted butter and 0.25 cup cold cubed vegetable shortening (if using). Using a pastry cutter or fingertips, cut butter and shortening into the flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about 6–8 short pulses with a food processor or 6–8 minutes by hand).

Make dough

Mix 3 tbsp ice water with 0.5 tsp apple cider vinegar. Drizzle the liquid over the flour-butter mixture, 1 tbsp at a time, gently tossing with a fork after each addition until dough just holds together when pressed. Avoid overworking; you may not need all the water. Gather dough into a ball, flatten into a disk, wrap in plastic, and chill at least 45 minutes (or up to 2 days in refrigerator).

Add liquid

On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie pan by rolling dough onto the rolling pin and unrolling over pan. Ease dough into pan, leaving a slight overhang. Trim to 1/2-inch overhang, fold under and crimp edge as desired. Refrigerate crust-lined pan for 20 minutes while oven preheats.

Roll and fit

Preheat oven to 425°F (220°C). Line chilled crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, brush edges with egg wash (1 beaten egg with 1 tbsp water), then return to oven and bake 5–7 more minutes until edges are set and lightly golden. Reduce oven temperature to 350°F (175°C) for filling bake.

Blind-bake (optional but recommended for a crisp bottom)

In a medium bowl, whisk together 1.0 cup pure canned pumpkin, 0.75 cup granulated sugar, 2 tbsp packed light brown sugar, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, 0.125 tsp ground cloves, and 0.25 tsp fine sea salt until evenly combined.

Prepare filling

In a separate bowl, whisk together 2 large eggs, 0.5 cup heavy cream, 0.5 cup whole milk, and 1 tsp vanilla extract until smooth. Slowly pour the dairy-egg mixture into the pumpkin-spice mixture, whisking steadily until fully incorporated and smooth.

Combine dairy & eggs

For an extra-silky custard, pour the filling through a fine-mesh sieve into a large measuring cup or bowl, pressing with a spatula to remove any lumps.

Strain (optional)

Pour the filling into the prepared pie shell (either blind-baked or raw). If using a raw crust, reduce oven temperature to 375°F (190°C) and bake 50–60 minutes; if using blind-baked shell and preheated to 350°F (175°C), bake 40–50 minutes. The pie is done when the edges are set and the center still slightly jiggles (it will firm while cooling). To prevent over-browning, tent the edges with foil if they brown too quickly.

Fill crust and bake

Remove pie from oven and place on a wire rack. Cool completely at room temperature (about 2 hours) then refrigerate at least 2 hours (or overnight) to fully set the custard for clean slices.

Cool and chill

Before serving, dust lightly with 1 tbsp confectioners' sugar if desired and serve slices with whipped cream or crème fraîche (about 1/2 cup total) on the side.

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