Paravicinis

Patorante Di

BY PARAVICINIS

BY PARAVICINI S

Byparavičini S

Pesce

Chicken thighs simmered in a tomato sauce with onions, garlic, mushrooms, olives and capers, served over polenta

Chicken Cacciatore

8oz tenderloin smothered with poached lobster in a creamy lobster sauce

Steak & Lobster

16oz ribeye steak seasoned with only salt and pepper, then topped with herb compound butter

Delmonico Steak

12oz strip with a crisp Gorgonzola crust and a tender, juicy center

NY Strip Gorgonzola

16oz grilled veal chop with fresh Italian herbs and natural jus

Alla Griglia

8oz filet mignon with a forest mushroom demi-glace

Beef Tenderloin

Pan-seared salmon in a creamy sauce with spinach and a roasted tomato chutney

Salmon

Our Alla Griglia with forest mushrooms and a marsala wine sauce

Sicilian Style

Bone-in veal chop, tomato sauce, mozzarella and burrata cheese

Parmigiana

Slow-roasted veal shank with natural braising, served with a creamy Parmesan risotto alla Milanese

Osso Bucco

With a pea saffron risotto and fried Prosciutto

Seared Sea Scallops

La Pasta Fresca — Fatta in Casa

With a pistachio pesto and spicy extra virgin Calabrian Chili olive oil, served with polenta

Chilean Sea Bass

Roasted tomatoes, garlic, onion, basil, kalamata olives and capers, served with pasta

Wild Caught Halibut

Mild-flavored, flaky, white Mediterranean Sea Bass in a butter, lemon, wine and parsley sauce

Branzino Francese

Grilled chicken topped with prosciutto, spinach, roasted peppers and Asiago cheese served with mushroom brandy sauce

Chicken Gianni

Breaded chicken cutlets simmered in a lemon butter and parsley sauce

Parmesan-Crusted Lemon Chicken

Roasted chicken thighs, Italian sausage, hot and sweet peppers, garlic, onions and potatoes

Chicken Scarpariello

In a large mixing bowl, combine the all-purpose flour, salt, sugar, and active dry yeast. Whisk together to ensure even distribution of the ingredients.

Mix the Dry Ingredients

Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Mix with a wooden spoon or your hands until a dough begins to form.

Add Wet Ingredients

Turn the dough out onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

Knead the Dough

Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Let the Dough Rise

In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, eggs, chopped spinach, nutmeg, and season with salt and pepper. Mix until well combined.

Prepare the Filling

Once the dough has risen, preheat the oven to 375°F (190°C). Divide the dough in half. Roll out each half on a floured surface into a rectangle about 1/4-inch thick.

Roll Out the Dough

Spread the filling evenly over one half of each rolled-out dough rectangle, leaving a small border around the edges.

Fill the Dough

Fold the other half of the dough over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Fold and Seal

Transfer the filled dough to a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until golden brown.

Bake the Paravicinis

Remove the paravicinis from the oven and let them cool for a few minutes before slicing. Serve warm and enjoy!

Cool and Serve

All-purpose flour

Salt

Sugar

Active dry yeast

Warm water

Olive oil

Ricotta cheese

Mozzarella cheese, shredded

Parmesan cheese, grated

Eggs

Spinach, chopped (fresh or frozen)

Nutmeg

Salt and pepper

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

Grease a 9x13 inch baking dish with butter or line it with parchment paper to prevent sticking.

Prepare the Baking Dish

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon powder, and nutmeg powder until well combined.

Combine Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Pour and Bake

Once baked, remove from the oven and let cool for about 10 minutes. Dust the top with powdered sugar.

Cool and Dust

Sprinkle chopped nuts and fresh berries (if using) on top before serving.

Add Toppings

Slice into squares and serve warm or at room temperature with your favorite beverage.

Serve

Granulated sugar

Baking powder

Milk

Butter, melted

Vanilla extract

Cinnamon powder

Nutmeg powder

Powdered sugar

Chopped nuts (e.g., walnuts or almonds)

Fresh berries (optional)

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes, or until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture. Add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let It Rise

In a bowl, combine ricotta cheese, cooked spinach, feta cheese, egg, nutmeg, and black pepper. Mix until well combined.

Mix Filling Ingredients

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness.

Roll Out Dough

Cut the dough into circles (about 4 inches in diameter). Place a spoonful of filling on one half of each circle and fold the other half over. Pinch the edges to seal.

Cut and Fill

Place the filled dough on a greased baking sheet. Brush the tops with olive oil.

Arrange on Baking Sheet

Sprinkle grated Parmesan cheese and chopped basil on top of each filled dough.

Add Topping

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Bake

Spinach, cooked and chopped

Feta cheese, crumbled

Black pepper

Fresh basil, chopped

In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the water.

Boil Water

Add 300 grams of fettuccine to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Fettuccine

Once cooked, drain the fettuccine in a colander and set aside, reserving a little pasta water.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Heat Olive Oil

Add 3 minced cloves of garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Pour in 200 ml of heavy cream, stirring continuously. Allow it to simmer for 2-3 minutes.

Add Cream

Stir in 100 grams of grated Parmesan cheese until melted and the sauce is creamy.

Incorporate Cheese

Add 1 teaspoon of black pepper and 1 tablespoon of chopped fresh basil. Mix well.

Seasoning

Add the drained fettuccine to the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

Combine Pasta and Sauce

Toss everything together until the fettuccine is well coated with the sauce, then serve hot.

Fettuccine

Olive Oil

Garlic, minced

Heavy Cream

Parmesan Cheese, grated

Black Pepper

Fresh Basil, chopped

Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Make the Dough

In a skillet, sauté the spinach over medium heat until wilted. Remove from heat and let it cool. In a mixing bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, nutmeg, salt, and black pepper. Mix until well combined.

After resting, divide the dough into four sections. Roll out each section into thin sheets using a pasta machine or a rolling pin. Cut into squares or circles for filling.

Place a small spoonful of the filling in the center of each pasta square. Fold the pasta over to create a pocket and seal the edges with a fork or your fingers.

Fill the Pasta

Bring a large pot of salted water to a boil. Add the filled pasta and cook for about 3-4 minutes, or until they float to the surface. Remove and drain.

Cook the Pasta

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly, and bring to a simmer. Stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is creamy.

Make the Sauce

Toss the cooked pasta with the sauce until well coated. Serve immediately, garnished with extra Parmesan cheese if desired.

Combine and Serve

Spinach

Parmesan cheese

Butter

Garlic

Heavy cream

Pat the fish fillets dry with a paper towel. Season both sides of the fillets with salt and black pepper. Set aside.

Season the Fish

In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, and dried oregano until well combined.

Combine Marinade Ingredients

Place the seasoned fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is evenly coated, cover with plastic wrap, and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Fish

Preheat your grill to medium-high heat or your oven to 400°F (200°C).

Preheat the Grill or Oven

Remove the fish from the marinade and discard the marinade. Grill the fish for about 4-5 minutes per side or until the fish is opaque and flakes easily with a fork. If using the oven, place the fillets on a lined baking sheet and bake for 15-20 minutes.

Cook the Fish

Transfer the cooked fish fillets to a serving platter. Garnish with fresh parsley and lemon slices before serving.

Plate the Dish

Fresh white fish fillets (e.g., cod, halibut, or tilapia)

Lemon juice

Fresh parsley, chopped

Dried oregano

Lemon slices

Fresh parsley, for garnish

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Once the oil is hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.

Searing the Chicken

In the same skillet, add chopped onions and sauté for about 3-4 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.

Cooking the Vegetables

Stir in the canned diced tomatoes, chicken broth, Kalamata olives, capers, and dried oregano. Bring the mixture to a simmer.

Making the Sauce

Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and let it simmer on low heat for about 30-35 minutes, or until the chicken is fully cooked and tender.

Adding the Chicken

In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened.

Cooking the Polenta

Once the polenta is thick and creamy, stir in the butter and grated Parmesan cheese until well combined. Season with salt to taste.