Classic lasagna made with rich bolognese sauce.

Lasagna alla Bolognese

Large pockets of perfectly al dente pasta covered in a rich sauce.

Ricotta and Sage Ravioli

A delightful mix of ravioli, tagliatelle alla bolognese & gnocchi palomino.

Trio of Ravioli

Burrata with prosciutto, olives, oven roasted tomatoes, and crostini.

Burrata with Prosciutto

Housemade meatballs in tomato sauce with ricotta and fresh basil.

Housemade Meatballs

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

Tiramisu

Roasted chicken breast, rosemary, lemon, sauteed spinach, roasted...

Roasted Chicken Breast

Fried artichoke heart appetizer, served with a dollop of cream sauce.

Fried Artichoke Heart Appetizer

In a large skillet, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until softened. Add ground beef and pork, cooking until browned. Stir in crushed tomatoes, tomato paste, red wine, and milk. Season with salt and pepper. Simmer for 30-40 minutes, stirring occasionally.

Prepare the Bolognese Sauce

While the sauce is simmering, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Cook the Lasagna Noodles

In a baking dish, spread a layer of bolognese sauce. Place a layer of noodles over the sauce. Add a layer of mozzarella and parmesan cheese. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

Assemble the Lasagna

Preheat the oven to 180°C (350°F). Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Bake the Lasagna

Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh basil and serve hot.

Serve

lasagna noodles

ground beef

ground pork

onion, chopped

carrot, grated

celery, chopped

garlic, minced

canned tomatoes, crushed

tomato paste

red wine

milk

olive oil

salt

pepper

parmesan cheese, grated

mozzarella cheese, grated

fresh basil, chopped

In a large bowl, mix the flour and salt. Make a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Make the Pasta Dough

In a bowl, combine the ricotta, chopped sage, grated Parmesan, salt, and black pepper. Mix until well combined.

Prepare the Filling

Divide the dough into quarters. Roll out each piece as thin as possible on a floured surface or using a pasta machine.

Roll Out the Dough

Place teaspoons of filling on one half of the rolled-out dough, leaving space between each. Fold the other half over and press down to seal, ensuring no air is trapped inside. Cut into squares or circles.

Form the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until they are crispy. Add the cooked ravioli to the skillet and toss gently to coat.

Make the Sauce

Plate the ravioli and sprinkle with additional Parmesan cheese before serving.

All-purpose flour

Eggs

Salt

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.

Prepare the Sauces

Add the ground beef to the skillet and cook until browned. Stir in the tomato paste, crushed tomatoes, salt, and pepper. Simmer for 15 minutes, stirring occasionally.

In a separate pot, bring water to a boil. Cook the gnocchi according to package instructions until they float, then drain and set aside.

In the same pot, cook the tagliatelle according to package instructions until al dente, then drain.

Add the heavy cream to the meat sauce and stir until combined. Mix in the cooked gnocchi and tagliatelle, coating them with the sauce.

Plate the ravioli, tagliatelle, and gnocchi mixture, and garnish with grated Parmesan and fresh basil before serving.

Serve the Dish

Ravioli (store-bought or homemade)

Tagliatelle

Gnocchi

Preheat the oven to 200°C (400°F). Cut the cherry tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes or until they are soft and starting to caramelize.

Prepare the Oven-Roasted Tomatoes

While the tomatoes are roasting, slice the French baguette into 1/2 inch slices. Arrange the slices on a baking sheet and drizzle lightly with olive oil. Toast in the oven for about 5-7 minutes until golden brown.

Prepare the Crostini

On a serving platter, arrange the burrata cheese in the center. Surround it with slices of prosciutto, olives, and the roasted cherry tomatoes. Garnish with fresh basil leaves.

Assemble the Dish

Serve the burrata with prosciutto and accompaniments with the toasted crostini on the side. Enjoy!

Burrata cheese

Prosciutto

Olives

Cherry tomatoes

Olive oil

Fresh basil leaves

French baguette

Black pepper

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Prepare the Meatballs

Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form the Meatballs

Preheat your oven to 200°C (400°F). Bake the meatballs for 20 minutes, or until they are cooked through and browned on the outside.

Cook the Meatballs

In a large saucepan, add your favorite marinara sauce or homemade tomato sauce. Bring it to a simmer.

Prepare the Tomato Sauce

Once the meatballs are cooked, gently place them in the simmering tomato sauce. Let them cook in the sauce for an additional 10 minutes to absorb the flavors.

Combine Meatballs and Sauce

Spoon the meatballs and sauce onto a plate. Top with dollops of ricotta cheese and garnish with fresh basil leaves.

Ground beef

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Fresh parsley, chopped

Brew strong coffee and let it cool. Once cooled, stir in dark rum or coffee liqueur.

Prepare the Coffee Mixture

In a large mixing bowl, combine mascarpone cheese, granulated sugar, heavy cream, and vanilla extract. Beat until smooth and creamy.

Make the Mascarpone Mixture

Dip each ladyfinger briefly into the coffee mixture and layer them at the bottom of a serving dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone mixture.

Assemble the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.

Chill the Dessert

Before serving, dust the top with cocoa powder. Cut into squares and enjoy your homemade Tiramisu!

ladyfingers

strong brewed coffee

mascarpone cheese

heavy cream

granulated sugar

vanilla extract

cocoa powder

dark rum or coffee liqueur

Preheat your oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken breasts. Squeeze half of the lemon over the chicken and place the other half inside the cavity.

Prepare the Chicken

Place the chicken breasts on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

While the chicken is roasting, heat a tablespoon of olive oil in a pan over medium heat. Add fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.

Sauté the Spinach

Once the chicken is done, let it rest for 5 minutes before slicing. Serve alongside the sautéed spinach and enjoy your meal!

Chicken breast

Fresh rosemary

Lemon

Garlic

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

Prepare the Artichokes

In a large bowl, combine the all-purpose flour, cornstarch, salt, and pepper. In another bowl, whisk together the eggs and milk until well combined.

Make the Battering Mixture

Dip each artichoke heart into the flour mixture, then into the egg mixture, and back into the flour mixture to coat thoroughly.

Batter the Artichokes

Heat the oil in a deep skillet over medium-high heat. Once hot, carefully place the battered artichoke hearts in the oil and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.

Lasagna Alla Bolognese

Ricotta And Sage Ravioli

Trio Of Ravioli

Burrata With Prosciutto

Housemade Meatballs

Tiramisu

Roasted Chicken Breast

Fried Artichoke Heart Appetizer