Seared chicken breast with sun-dried tomatoes, shallots, and champagne cream sauce

CHICKEN CHAMPAGNE

Salmone alla griglia is a grilled salmon dish seasoned simply with olive oil, salt, and black pepper. The grilling process imparts a smoky flavor and allows the salmon to develop a crispy exterior while remaining tender and flaky inside. Here's how to prepare it at home.

SALMONE ALLA GRIGLIA

Italian lasagna with bolognese sauce and béchamel, grandma style

LASAGNA DELLA NONNA

Homemade potato dumplings tossed with meat ragout

GNOCCHI ALLA BOLOGNESE

Calamari and zucchini deep-fried with red pepper aioli and arrabiata sauce

CALAMARI FRITTI

Homemade white fettuccine sautéed with traditional bolognese sauce

FETTUCCINE ALLA BOLOGNESE

Penne sautéed with shallots, tomato, basil, creamy vodka sauce

PENNE ALLA VODKA

Crab cakes stuffed with fresh mozzarella, red and yellow peppers, jalapéno, cayenne citrus sauce and served with mesculin salad

CRAB CAKES

Ravioli stuffed with stone crab and shrimp in a creamy lobster sauce

RAVIOLI DI GRANCHIO

Homemade potato dumplings with garlic, fresh tomato, basil, and fresh mozzarella cheese

GNOCCHI SALENTINA

Spaghetti with fresh tomato, kalamata olives, capers, oregano, garlic, basil, and pecorino cheese

SPAGHETTINI PUTTANESCA

Cheese tortellini, crispy prosciutto, and peas sautéed in alfredo sauce

TORTELLINI PROSCUITTO E PISELLI

Diver sea scallops wrapped in angel hair and lightly deep-fried with lobster sauce and topped with basil oil

CAPESANTE

Mixed wild mushrooms seared with fresh herbs, garlic, olive oil and served over arugula

FUNGHI MISTI

Bow-tie pasta sautéed with Italian mild sausages, sun dried tomato, spinach with pink sauce

FARFALLE SAN REMO

Pan-seared veal with capers and served with a white wine & lemon sauce

VEAL PICCANTE

ZUPPA DEL GIORNO

Romaine lettuce, red onion, bell peppers, mozzarella, grilled salmon* with herbs and lemon dressing

INSALATA DI SALMON

Roasted red beets, vine ripe tomatoes, hearts of palm, green beans, bleu cheese, walnuts, balsamic vinaigrette

BARBABIETOLA POMODORO

Lightly fried green olives stuffed with gorgonzola cheese

OLIVE FRITTI

Toasted Italian bread with fresh tomato, garlic, basil, kalamata olives, and extra virgin olive oil.

BRUSCHETTA CLASSICA

Grilled Ribeye* steak, arugula, gorgonzola, and onions

RIBEYE SANDWICH

Angel hair sautéed with fresh tomato, basil, and extra virgin olive oil

CAPPELLINI AL BASILICO E POMODORO

Grilled chicken, fresh tomato, mozzarella, basil, pesto, and mustard dressing

POLLO E BASILICO

Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, melt the butter. Add chopped shallots and minced garlic, and sauté until softened, about 2-3 minutes.

Sauté Shallots and Garlic

Stir in the sun-dried tomatoes and cook for another minute.

Add Sun-Dried Tomatoes

Pour in the champagne and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Deglaze with Champagne

Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for about 5 minutes until slightly thickened.

Make the Cream Sauce

Return the chicken to the skillet, coating it with the sauce. Cook for an additional minute to heat through. Garnish with fresh parsley and serve.

Combine and Serve

Chicken breasts

Sun-dried tomatoes

Shallots

Champagne

Heavy cream

Olive oil

Butter

Garlic

Salt

Black pepper

Fresh parsley

Grilled salmon* fillet served with lobster cream sauce

Preheat the grill to medium-high heat. Pat the salmon fillets dry with a paper towel and brush both sides with olive oil. Season with salt and black pepper.

Prepare the Salmon

Place the salmon fillets skin-side down on the grill. Cook for about 6-8 minutes, then carefully flip and cook for another 4-6 minutes until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped lobster meat and sauté for 2-3 minutes. Pour in 1 cup of heavy cream and simmer until slightly thickened. Season with salt and pepper to taste.

Make the Lobster Cream Sauce

Plate the grilled salmon and drizzle the lobster cream sauce over the top. Garnish with fresh herbs if desired.

Serve

salmon fillet

olive oil

salt

black pepper

lemon juice

In a large skillet, heat olive oil over medium heat. Add finely chopped onion, carrot, and celery, and cook until softened. Add minced garlic and cook for 1 minute. Stir in ground beef and pork, cooking until browned. Pour in red wine, allowing it to evaporate. Add canned tomatoes and tomato paste, season with salt and pepper, and simmer for 30 minutes.

Prepare the Bolognese Sauce

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, ensuring no lumps form. Add nutmeg, salt, and pepper, and cook until thickened. Remove from heat.

Make the Béchamel Sauce

Preheat oven to 180°C (350°F). In a baking dish, spread a thin layer of Bolognese sauce, followed by lasagna noodles. Add a layer of Béchamel sauce and a sprinkle of mozzarella. Repeat layers until ingredients are used up, finishing with a layer of Béchamel topped with Parmesan cheese.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until the top is golden and bubbling. Let it cool for 10 minutes before slicing and serving.

Bake

Lasagna noodles

Ground beef

Ground pork

Onion

Carrot

Celery stalk

Canned tomatoes

Tomato paste

Red wine

Milk

All-purpose flour

Nutmeg

Mozzarella cheese

Parmesan cheese

Boil the potatoes until tender, then peel and mash them. Combine mashed potatoes with flour, egg, and salt to form a dough. Roll into logs and cut into small pieces to shape the gnocchi.

Make the Gnocchi

In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, celery, and minced garlic. Sauté until softened. Add ground beef and pork, cook until browned. Stir in red wine, canned tomatoes, oregano, salt, and pepper. Simmer for 30 minutes.

Prepare the Meat Ragout

Bring a pot of salted water to a boil. Drop gnocchi into boiling water; they are done when they float to the surface. Remove with a slotted spoon.

Cook the Gnocchi

Toss the cooked gnocchi with the meat ragout. Serve hot, garnished with Parmesan cheese.

Russet potatoes

In a bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper.

Prepare the Breading

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Dredge the calamari and zucchini slices in the flour mixture until well coated.

Coat the Calamari and Zucchini

Carefully add the coated calamari and zucchini to the hot oil in batches. Fry for about 2-3 minutes or until golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Fry the Calamari and Zucchini

In a small bowl, mix the mayonnaise with red pepper flakes. Adjust seasoning to taste.

Prepare the Red Pepper Aioli

Plate the fried calamari and zucchini, serve with the red pepper aioli and arrabiata sauce on the side.

calamari (cleaned and sliced)

zucchini (sliced into thin rounds)

all-purpose flour

cornstarch

cayenne pepper

vegetable oil (for frying)

mayonnaise

red pepper flakes

arrabiata sauce

In a large bowl, combine the flour and eggs. Mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Fettuccine

Divide the rested dough into four pieces. Roll each piece through a pasta machine until thin (about 1/8 inch thick). Cut into fettuccine strips and dust with flour to prevent sticking.

Roll Out the Fettuccine

In a large skillet, heat olive oil over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 5 minutes. Add the ground beef and cook until browned.

Stir in the crushed tomatoes, red wine, milk, salt, and black pepper. Bring to a simmer and reduce heat. Let cook for at least 30 minutes, stirring occasionally.

Simmer the Sauce

Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2-3 minutes until al dente. Drain and reserve some pasta water.

Cook the Fettuccine

Toss the fettuccine with the Bolognese sauce, adding reserved pasta water as needed to reach desired consistency. Serve hot, topped with grated Parmesan cheese.

large eggs

onion, finely chopped

carrot, finely chopped

celery stalk, finely chopped

ground beef

canned tomatoes, crushed

red wine

milk

grated Parmesan cheese

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Penne Pasta

In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Sauté the Shallots and Garlic

Pour in the tomato sauce and vodka, stirring well to combine. Let it simmer for about 5 minutes, allowing the alcohol to cook off.

Add Tomato Sauce and Vodka

Stir in the heavy cream and chopped basil. Season with salt and black pepper to taste. Allow the sauce to simmer for another 3-4 minutes until heated through.

Add Cream and Seasonings

Add the cooked penne pasta to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of pasta water to loosen it.

Combine Pasta and Sauce

Serve the Penne Alla Vodka hot, garnished with grated Parmesan cheese and additional basil if desired.

Penne pasta

Shallots, finely chopped

Garlic, minced

Tomato sauce

Vodka

Fresh basil, chopped

Parmesan cheese, grated

In a large bowl, combine crab meat, diced red and yellow bell peppers, minced jalapeño, cayenne pepper, mayonnaise, egg, bread crumbs, lemon juice, salt, and black pepper.

Prepare the ingredients

Gently mix all ingredients until well combined. Be careful not to break up the crab meat too much.

Mix well

Divide the mixture into 6 equal portions and shape them into patties.

Form the cakes

Cover the formed crab cakes and refrigerate for at least 30 minutes to help them hold their shape.

Chill

Heat olive oil in a skillet over medium heat. Add crab cakes and cook for about 4-5 minutes on each side or until golden brown.

Cook the crab cakes

Serve the crab cakes hot with a side of mesclun salad and drizzle with cayenne citrus sauce.

crab meat

fresh mozzarella cheese

red bell pepper

yellow bell pepper

jalapeño pepper

bread crumbs

In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Pasta Dough

In a medium bowl, combine the stone crab meat, shrimp (chopped into small pieces), ricotta cheese, parsley, salt, and black pepper. Mix well to ensure an even distribution of ingredients.

Prepare the Filling

Once the dough has rested, divide it into four pieces. Roll out each piece using a pasta machine or rolling pin until thin (about 1/16 inch thick). Cut out circles using a round cutter.

Roll Out the Pasta

Place a tablespoon of filling in the center of half of the pasta circles. Moisten the edges with water, and place another circle on top. Press down to seal, ensuring there are no air bubbles. Repeat with remaining dough and filling.

Fill the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli in batches and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Cook the Ravioli

In a saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup of heavy cream and simmer for 5 minutes. Stir in 1 cup of lobster stock and season with salt and pepper to taste. Incorporate cooked lobster meat if desired.

Chicken Champagne

Salmone Alla Griglia

Lasagna Della Nonna

Gnocchi Alla Bolognese

Calamari Fritti

Fettuccine Alla Bolognese

Penne Alla Vodka

Crab Cakes

Ravioli Di Granchio

Gnocchi Salentina

Spaghettini Puttanesca

Tortellini Proscuitto E Piselli

Capesante

Funghi Misti

Farfalle San Remo

Veal Piccante

Zuppa Del Giorno

Insalata Di Salmon

Barbabietola Pomodoro

Olive Fritti

Bruschetta Classica

Ribeye Sandwich

Cappellini Al Basilico E Pomodoro

Pollo E Basilico