veal cutlets served in a lemon and butter sauce with mushrooms

Limone

veal cutlets topped with sautéed peppers, broccoli, mushrooms, zucchini, onion

Vegetale

Penne alla Vodka

grilled veal scaloppini, artichoke hearts, broccoli, mushroom, zucchini

Alla Lisa

Alla Ursula

veal cutlets topped with mozzarella cheese and marinara sauce

Parmigiana

fettuccine pasta tossed with sautéed shrimp in a creamy cheese sauce

Alla Sophia

ricotta cheese stuffed ravioli served with meatball and marinara sauce

Ravioli

grilled veal scaloppini topped with sautéed artichoke hearts, broccoli, mushrooms and zucchini served with shrimp, clams and mussels scampi style

Vitello & Pesce

fettuccine pasta tossed with a creamy cheese sauce

Alfredo

potato dumpling pasta, plum tomato sauce and fresh melted mozzarella

Gnocchi Sorrentina

shrimp, peppers, onions, mushrooms, broccoli and zucchini sautéed in a white wine and lemon sauce tossed with penne pasta

Gamberi alla Antonio

shrimp, basil, olive oil, pine nuts and pecorino cheese tossed with fettuccine pasta

Shrimp Pesto

lobster stuffed ravioli, vodka plum tomato sauce

Ravioli Aragosta

shrimp, clams and mussels sautéed in a plum tomato sauce over linguine

Alla Mario

pappardelle pasta tossed in a classic ragu of simmered veal, pork and beef

Bolognese

risotto rice ball stuffed with Bolognese sauce and mozzarella cheese

Arancini

stracciatella cheese, tomato, olive oil, basil

Burrata

shrimp sautéed with garlic, butter, lemon

Scampi

Funghi Ripieni

sweet Italian sausage with cherry peppers

Salsiccia

crispy pan fried calamari, hot pepper rings

Calamari

grilled shrimp, grilled asparagus, balsamic glaze

Gamberi

Hot & Cold Antipasto

Wash and slice the mushrooms. Zest and juice the lemons. Finely chop the fresh parsley and garlic if using.

Prepare the Ingredients

Season the veal cutlets with salt and black pepper on both sides.

Season the Veal

In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets and sear for about 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.

Sear the Veal

In the same skillet, add the butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes until they are golden and tender. If using, add the chopped garlic and cook for an additional minute.

Sauté the Mushrooms

If using white wine, pour it into the skillet to deglaze, scraping any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Deglaze the Pan

Add the lemon juice and zest to the mushrooms. Stir well to combine.

Add Lemon Juice

Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.

Combine and Finish

Sprinkle with fresh parsley before serving. Serve hot with your choice of side.

Garnish and Serve

Veal cutlets

Mushrooms

Lemon

Butter

Olive oil

Salt

Black pepper

Fresh parsley

Garlic

White wine

Wash and slice the bell peppers, zucchini, and onion. Cut the broccoli into florets and slice the mushrooms.

Prepare Vegetables

Pound the veal cutlets to an even thickness for uniform cooking. Season both sides with salt, black pepper, and Italian seasoning.

Prepare Veal Cutlets

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced onion, bell peppers, zucchini, broccoli, and mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper to taste.

Sauté Vegetables

In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the seasoned veal cutlets and cook for about 3-4 minutes on each side, or until they are browned and cooked through (internal temperature should reach 145°F or 63°C).

Cook Veal Cutlets

Once the veal cutlets are cooked, top each cutlet with the sautéed vegetable mixture. Sprinkle grated Parmesan cheese over the top. Serve hot.

Combine and Serve

Bell peppers (red, yellow, and green)

Broccoli florets

Mushrooms (sliced)

Zucchini (sliced)

Onion (sliced)

Garlic (minced)

Italian seasoning

Parmesan cheese (grated)

In a large pot, bring salted water to a boil.

Boil Water

Add the penne pasta to the boiling water and cook according to package instructions until al dente, usually about 11-13 minutes.

Cook the Penne

Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta water.

Drain and Set Aside

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

Heat the Olive Oil

Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

Sauté Garlic

Carefully add the vodka to the skillet. Allow it to simmer for about 3-4 minutes, stirring occasionally, until the alcohol evaporates slightly.

Add Vodka

Add the canned crushed tomatoes to the skillet. Stir to combine and let it simmer for about 10 minutes.

Incorporate Tomatoes

Stir in the heavy cream and season with salt and black pepper to taste. Cook for an additional 5 minutes until the sauce thickens.

Add Cream and Season

Add the cooked penne pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.

Combine with Pasta

Stir in the chopped fresh basil and grated Parmesan cheese. Mix well and adjust seasoning if necessary.

Finish with Basil and Cheese

Penne pasta

Garlic, minced

Crushed red pepper flakes

Vodka

Canned crushed tomatoes

Heavy cream

Fresh basil, chopped

Parmesan cheese, grated

Begin by washing and chopping the broccoli into small florets. Slice the zucchini into thin rounds and the mushrooms into quarters. If using fresh artichoke hearts, clean and slice them; if using canned, drain and rinse them.

Pound the veal scaloppini gently with a meat mallet until they are an even thickness. This will help them cook evenly.

Prepare the Veal

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (smashed) and sauté for 1-2 minutes until fragrant. Then, add the broccoli, zucchini, mushrooms, and artichoke hearts. Season with salt and black pepper. Sauté the vegetables for about 5-7 minutes until they are tender.

Cook the Vegetables

In another pan or grill, heat the remaining tablespoon of olive oil over medium-high heat. Season the veal scaloppini with salt and black pepper. Grill the veal for about 3-4 minutes on each side until cooked through and nicely browned.

Grill the Veal

Once the veal is cooked, add the grilled scaloppini to the skillet with the vegetables. Drizzle lemon juice over the dish, toss gently to combine, and cook for an additional 1-2 minutes to heat through.

Veal scaloppini

Artichoke hearts

Zucchini

Garlic cloves

Lemon juice

Cut the eggplant into 1/4 inch thick slices. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Slice the Eggplant

In a large skillet, heat 1/2 cup olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.

Fry the Eggplant

Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with bread crumbs.

In the same skillet, heat the remaining olive oil over medium heat. Fry the breaded veal cutlets until golden brown, about 4-5 minutes per side. Drain on paper towels.

Fry the Veal

In a saucepan, heat a little olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add crushed tomatoes, basil, oregano, sugar, and salt. Simmer for 15-20 minutes.

Cook the Sauce

In a baking dish, spread a thin layer of tomato sauce on the bottom. Add a layer of fried eggplant, followed by a layer of veal cutlets, more sauce, and then sprinkle mozzarella and parmesan cheese on top.

Layer the Ingredients

Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, until the cheese is melted and bubbly.

Bake

veal cutlets

eggplant

all-purpose flour

eggs

bread crumbs

salt

black pepper

olive oil

canned crushed tomatoes

garlic

onion

basil

oregano

sugar

mozzarella cheese

parmesan cheese

Preheat your oven to 375°F (190°C) to prepare for baking the Parmigiana.

Preheat the Oven

Pound the veal cutlets to about 1/2 inch thickness if they are not already, ensuring even cooking.

Prepare the Veal Cutlets

In three separate shallow bowls, place the flour mixed with salt and pepper, beaten eggs, and breadcrumbs.

Set Up Breading Station

Dredge each veal cutlet in the flour, shaking off any excess. Dip into the beaten eggs, allowing excess to drip off, then coat with breadcrumbs, pressing firmly to adhere.

Coat the Cutlets

In a large skillet, heat the olive oil over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.

Fry the Cutlets

In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried veal cutlets in a single layer over the sauce. Top each cutlet with marinara sauce and then sprinkle with mozzarella cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Bake the Dish

Remove from the oven and let it sit for a few minutes before serving. Enjoy your delicious Parmigiana with a side of pasta or salad.

Serve Hot

Mozzarella cheese

Marinara sauce

All-purpose flour

Eggs

Breadcrumbs

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.

Cook the Fettuccine

In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, salt, and black pepper. Cook for about 3-4 minutes, or until the shrimp are pink and opaque. Remove the skillet from heat and set aside.

Sauté the Shrimp

In the same skillet used for the shrimp, lower the heat to medium. Add the heavy cream and bring to a simmer. Stir in the cream cheese until melted and smooth. Gradually add the grated Parmesan cheese, stirring constantly until the sauce is creamy and well combined. Adjust seasoning with salt and pepper to taste.

Make the Creamy Cheese Sauce

Add the cooked fettuccine to the sauce in the skillet. Toss to coat the pasta evenly. Then, gently fold in the sautéed shrimp and chopped parsley. Cook for an additional 1-2 minutes to heat through.

Combine Everything

Serve the fettuccine with shrimp in bowls, garnished with extra parsley and Parmesan cheese if desired.

Serve

Fettuccine pasta

Shrimp, peeled and deveined

Cream cheese, softened

Fresh parsley, chopped

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.

Prepare the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, salt, black pepper, and chopped basil. Mix until well combined and creamy.

Make the Filling

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, black pepper, and Italian seasoning. Mix until just combined. Form into golf ball-sized meatballs.

Prepare the Meatballs

In a skillet over medium heat, add olive oil and cook the meatballs until browned on all sides, about 10 minutes. Remove from skillet and set aside.