lots of garlic butter, parmesan cheese, italian parsley, Vinnie’s marinara

OUR "FAMOUS" GARLIC KNOTS

ground beef, sausage, onion, cream, white wine-tomato sauce

PENNE BOLOGNESE

Penne al Funghi is a creamy Italian pasta dish featuring penne pasta and a variety of wild mushrooms. The dish is characterized by its rich and earthy flavors from the mushrooms combined with a velvety cream sauce, which differs from simpler pasta preparations by adding depth and richness. Here's how to prepare it at home.

PENNE AL FUNGHI

TWICE-BAKED MEAT LASAGNA

linguini with fresh tomatoes, basil, garlic, capers, red onion, and white wine butter sauce

PAN-SEARED SEA SCALLOPS

shrimp, mussels, clams, calamari | served with red, caper-white wine, or fra diavolo sauce

LINGUINI PESCATORE

ITALIAN WHITE CAKE

Baked Ziti Napoletano is a hearty Italian pasta dish made with ziti, a type of tubular pasta, layered with cheeses and sauce. This version features a creamy ricotta and heavy cream mixture, topped with mozzarella and a rich marinara sauce, giving it a luscious texture and savory flavor. Here's how to prepare it at home.

BAKED ZITI NAPOLITANO

GRILLED ASPARAGUS

layers of chocolate cake, chocolate mousse, chocolate ganache

FLOURLESS CHOCOLATE TORTE

CHICKEN PARMIGIANA

marsala wine, shallots, garlic, mushrooms

CHICKEN MARSALA

EGGPLANT PARMIGIANA

fried risotto balls stuffed with mozzarella in Vinnie's smoky tomato sauce

ARANCINI

Aunt Stella’s recipe with sweet Italian sausage and meatballs

SPAGHETTI WITH 'SUNDAY GRAVY'

TIRAMISU

SPAGHETTI & MEATBALLS

pancetta, sautéed onions, vodka cream sauce, scallions

PENNE ALLA VODKA

a trip down memory lane — 386 flatbush ave.

NY RICOTTA CHEESECAKE

SPAGHETTI WITH MEATBALLS

HOUSE MADE FOCACCIA

CHICKEN TENDERS

penne pasta with sweet italian sausage, green peppers, and sweet onions

SAUSAGE, PEPPERS, AND ONIONS

shrimp, garlic | served with red, white, or fra diavolo sauce

LINGUINI & SHRIMP

Preheat your oven to 400°F (200°C). Roll out the pizza dough on a floured surface and cut it into strips about 1 inch wide.

Prepare the Dough

Take each strip of dough and tie it into a knot. Place the knots on a baking sheet lined with parchment paper.

Form the Knots

In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and salt, cooking for about 1-2 minutes until fragrant.

Make the Garlic Butter

Brush the garlic butter over each knot generously. Bake in the preheated oven for about 15-20 minutes, or until golden brown.

Bake the Knots

Remove the knots from the oven and immediately sprinkle with grated parmesan cheese and chopped Italian parsley.

Finish with Toppings

Serve warm with Vinnie's marinara sauce for dipping.

Serve

pizza dough

unsalted butter

garlic cloves, minced

parmesan cheese, grated

fresh Italian parsley, chopped

salt

Vinnie's marinara sauce

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

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Prepare the Sauce

Add the ground beef and Italian sausage to the skillet. Cook until browned and fully cooked, breaking it apart with a spatula.

Add Meat

Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 2-3 minutes.

Deglaze with Wine

Stir in the tomato sauce and heavy cream. Season with salt and black pepper. Let the sauce simmer for about 10 minutes.

Mix in Tomato Sauce and Cream

Add the cooked penne to the sauce and stir until well coated. Let it cook for an additional 2-3 minutes.

Combine Pasta and Sauce

Serve the Penne Bolognese hot, garnished with grated Parmesan cheese and chopped fresh basil.

Penne pasta

Ground beef

Italian sausage

Onion, chopped

Garlic, minced

White wine

Tomato sauce

Heavy cream

Olive oil

Salt

Black pepper

Parmesan cheese, grated

Fresh basil, chopped

wild mushrooms, shallots, sherry cream sauce

In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until soft and translucent, about 3-4 minutes.

Sauté the Vegetables

Add the wild mushrooms to the skillet and cook until they are tender and have released their moisture, about 5-7 minutes.

Cook the Mushrooms

Pour in the sherry and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.

Add Sherry

Stir in the heavy cream, salt, and black pepper. Let the sauce simmer for another 3-5 minutes until it thickens slightly.

Make the Cream Sauce

Add the cooked penne to the skillet, tossing to coat the pasta in the sauce. Cook for an additional 2 minutes to heat through.

Combine with Pasta

Remove from heat and stir in the chopped parsley and grated Parmesan cheese. Serve immediately.

Wild mushrooms (e.g., chanterelles, porcini, or a mix)

Shallots, finely chopped

Sherry

Black pepper, freshly ground

Fresh parsley, chopped

Boil a large pot of salted water and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Cook the Lasagna Noodles

In a large skillet, heat a little oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the ground beef, cooking until browned. Drain excess fat. Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

Prepare the Meat Sauce

In a bowl, combine ricotta cheese, egg, salt, and pepper. Mix until well combined.

Mix the Cheese Filling

Preheat your oven to 180°C (350°F). In a baking dish, spread a layer of meat sauce on the bottom. Place a layer of lasagna noodles, followed by half of the ricotta mixture, half of the mozzarella, and a layer of meat sauce. Repeat the layers and finish with a layer of noodles topped with remaining meat sauce and mozzarella cheese. Sprinkle Parmesan cheese on top.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Bake the Lasagna

Once baked, remove from the oven and let the lasagna sit for at least 10 minutes before slicing and serving. Enjoy your twice-baked meat lasagna!

Let it Rest

Lasagna noodles

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Italian seasoning

Start by finely chopping the red onion and garlic, dicing the fresh tomatoes, and roughly chopping the basil.

Prepare the Ingredients

In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Cook the Linguini

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown. Remove from the pan and set aside.

Sear the Scallops

In the same skillet, add the red onion and garlic. Sauté until softened, about 2-3 minutes. Add the diced tomatoes, capers, and white wine. Bring to a simmer and let cook for about 5-7 minutes until the sauce reduces slightly.

Make the Sauce

Stir in the cooked linguini, reserved pasta water, and fresh basil into the skillet with the sauce. Add the butter and stir until melted and combined. Gently fold in the seared scallops and cook for an additional minute to heat through.

Combine Everything

Plate the pasta and scallops, and garnish with extra basil if desired. Serve immediately.

Sea scallops

Linguini pasta

Fresh tomatoes

Fresh basil

Garlic cloves

Capers

Red onion

Unsalted butter

In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.

Sauté the Seafood

Pour in the white wine and bring to a simmer. Add the mussels, clams, shrimp, and calamari to the skillet, cover, and cook for 5-7 minutes or until the mussels and clams open and the shrimp are pink.

Add the White Wine

Stir in the capers, and season with salt and black pepper to taste. Add the cooked linguini to the skillet, tossing to combine everything well.

Finish the Sauce

Remove from heat, sprinkle with fresh parsley, and serve immediately.

Garnish and Serve

linguini pasta

shrimp, peeled and deveined

mussels, cleaned

clams, cleaned

calamari, sliced

olive oil

garlic, minced

red pepper flakes

white wine

capers, rinsed

fresh parsley, chopped

black pepper

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together flour, sugar, and baking powder.

Mix Dry Ingredients

In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Cream Butter and Sugar

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Stir in vanilla extract and shredded coconut.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Cool the Cakes

Once cooled, layer the cakes and sprinkle toasted almond slices on top. Optionally, frost with vanilla cream or serve with whipped cream.

Prepare for Serving

all-purpose flour

granulated sugar

baking powder

milk

vanilla extract

eggs

shredded coconut

toasted almond slices

ricotta, mozzarella, Vinnie's marinara, cream, parmesan

Preheat your oven to 375°F (190°C). In a large pot of salted boiling water, cook the ziti pasta according to package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the ricotta cheese, heavy cream, half of the mozzarella cheese, salt, black pepper, and chopped basil. Mix until well combined.

Prepare the Cheese Mixture

In another bowl, combine the cooked ziti pasta with Vinnie's marinara sauce. Stir until the pasta is evenly coated.

Mix with Marinara

Layer half of the ziti and marinara mixture in a greased baking dish. Spread the ricotta cheese mixture on top, then layer the remaining ziti on top of that.

Combine Ingredients

Sprinkle the remaining mozzarella and the grated Parmesan cheese over the top of the ziti.

Add Toppings

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Bake

Let the baked ziti cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Ziti pasta

Mozzarella cheese, shredded

Preheat the Grill

Rinse the asparagus under cold water and trim the tough ends.

Prepare the Asparagus

In a large bowl, combine the asparagus, olive oil, garlic powder, salt, and black pepper. Toss until the asparagus is evenly coated.

Season the Asparagus

Place the asparagus directly on the grill grates. Grill for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.

Our "famous" Garlic Knots

Penne Bolognese

Penne Al Funghi

Twice-baked Meat Lasagna

Pan-seared Sea Scallops

Linguini Pescatore

Italian White Cake

Baked Ziti Napolitano

Grilled Asparagus

Flourless Chocolate Torte

Chicken Parmigiana

Chicken Marsala

Eggplant Parmigiana

Arancini

Spaghetti With 'sunday Gravy'

Tiramisu

Spaghetti & Meatballs

Penne Alla Vodka

Ny Ricotta Cheesecake

Spaghetti With Meatballs

House Made Focaccia

Chicken Tenders

Sausage, Peppers, And Onions

Linguini & Shrimp