Stortini's Best Menu Recipe

Prep greens and vegetables

Wash and thoroughly dry romaine and mixed greens. Tear romaine into bite-sized pieces and place in a bowl for the Caesar option. In a separate bowl combine mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion for the house salad.

Assemble Caesar

For Caesar servings, toss romaine with 1/2 cup Caesar dressing, 1/4 cup grated Parmesan and croutons just before serving. Serve remaining dressing on the side.

Assemble House Salad

For house salad servings, toss mixed greens with 1/2 cup house vinaigrette (or serve dressing on side), top with cherry tomatoes, cucumber, red onion, 1/4 cup grated Parmesan and croutons. Offer remaining vinaigrette on the side.

Prepare tomato feta relish

In a medium bowl combine diced tomatoes, crumbled feta, finely minced red onion, chopped basil, 1 tsp red wine vinegar, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently and let sit 10–15 minutes at room temperature to marry flavors.

Warm or butter bread

Preheat oven to 375°F (190°C). If serving with tomato feta relish: brush sliced artisan bread lightly with 2 tbs olive oil and toast on a baking sheet for 6–8 minutes until warm and slightly crisp. If substituting with garlic butter or regular butter: spread 1/2 cup garlic butter (or regular butter) on bread and warm under broiler 1–2 minutes until bubbly and golden—watch carefully.

Serve bread

Serve warm slices alongside a bowl of tomato feta relish so guests can spoon relish onto bread. If using butter, serve bread immediately.

Boil pastas

Bring a large pot of water to a rolling boil and add 1 tbs salt. Cook each pasta type separately or cook two types in the same pot in staggered timing so both finish al dente: fettuccine 8–10 minutes, spaghetti 8–10 minutes, farfalle 10–12 minutes (check package for exact time). Reserve 1 cup pasta cooking water before draining.

Drain and keep warm

Drain pasta and toss each portion with 1 tbs olive oil to prevent sticking and keep warm while preparing sauces. Keep pasta covered.

Heat marinara

Warm marinara sauce in a wide saucepan over medium heat until simmering, about 5–7 minutes. If too thick, thin with reserved pasta water, 1–2 tbs at a time, to reach desired consistency.

Prepare meat sauce

If you have premade meat sauce, gently reheat in a saucepan until bubbling. For homemade: brown 1 lb ground beef in 1 tbs oil, drain excess fat, add 2 cups marinara and simmer 10–15 minutes. Thin with reserved pasta water if necessary.

Heat Alfredo

Warm Alfredo sauce over low heat, stirring frequently to prevent separation, 4–6 minutes. If too thick, whisk in 1–3 tbs reserved pasta water or a splash of milk to loosen.

Prepare tomato cream (rosé)

Combine 1 cup marinara and 1 cup Alfredo in a saucepan over medium-low heat; stir until evenly combined and warm, 4–6 minutes. Adjust seasoning with salt and pepper and thin with reserved pasta water if needed.

Lasagna (reheat/serve)

If lasagna is pre-baked, preheat oven to 375°F (190°C). Cover with foil and bake for 25–30 minutes until heated through; remove foil and bake an additional 5–10 minutes to brown the top. Let rest 10 minutes before slicing. Garnish with grated Parmesan.

Chicken Parmesan

Pound chicken breasts to even 1/2" thickness. Season both sides with salt and pepper. Dredge each breast first in flour, shaking off excess, then dip in beaten eggs, then coat in seasoned breadcrumbs. In a large skillet, heat 1/2 cup vegetable oil over medium-high heat. Fry chicken 3–4 minutes per side until golden (internal temp 165°F / 74°C). Transfer to a baking sheet, spoon marinara over each piece, top with shredded mozzarella and 2 tbs grated Parmesan. Broil or bake at 400°F (200°C) for 6–8 minutes until cheese is melted and bubbly. Let rest 3 minutes before serving.

Eggplant Parmesan

Slice eggplants into 1/2" rounds, sprinkle with salt and let sweat 20 minutes; pat dry. Dredge slices in flour, then beaten eggs, then breadcrumbs. In a skillet heat remaining oil and fry eggplant in batches 2–3 minutes per side until golden. Drain on paper towel. In a baking dish layer a thin coat of marinara, a single layer of eggplant, a sprinkle of Parmesan and mozzarella; repeat to stack 2–3 layers finishing with cheese. Bake at 375°F (190°C) 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.