STEAK SANDWICH

double ravioli, squacquerone cheese, rabbit, porcini

SPALLINA

Hummus, grilled vegetables & halloumi cheese

SOHO MEDITERRANEAN SANDWICH

macaroni, pork sausage, swiss chard, black pepper

GRAMIGNA

pasta quills, cream, peas, truffle butter, prosciutto

GARGANELLI

LE PAYSAN

Slice the ribeye steak into thin strips. Dice the onion and set aside. Cook the bacon until crispy and chop into smaller pieces.

Prepare the Ingredients

In a skillet over medium-high heat, add olive oil. Once hot, add the sliced steak, season with salt and black pepper, and cook for 3-4 minutes until browned and cooked to your liking.

Cook the Steak

In the same skillet, add the diced onion and sauté for 2-3 minutes until softened and translucent.

Sauté the Onions

Add the crispy bacon and cooked steak back into the skillet with the onions. Stir to combine and heat through.

Combine Ingredients

Place a generous amount of the steak, onion, and bacon mixture onto each sub roll. Top with cheddar cheese slices.

Assemble the Sandwich

You can place the assembled sandwiches under a broiler for 1-2 minutes until the cheese is melted and bubbly.

Melt the Cheese

Remove from the oven, let cool slightly, then slice in half if desired and serve immediately.

Serve

Ribeye steak

Bacon

Onion

Cheddar cheese

Sub sandwich rolls

Salt

Black pepper

Olive oil

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Dough

Soak the dried porcini mushrooms in warm water for about 20 minutes until rehydrated. Drain and chop finely. In a mixing bowl, combine squacquerone cheese, shredded rabbit meat, chopped porcini, black pepper, and 1 tablespoon of olive oil. Mix well until combined.

Prepare the Filling

After resting, roll out the dough on a floured surface until it is very thin, about 1/8 inch thick. Use a pasta machine if available.

Roll Out the Dough

Cut the rolled dough into squares (about 3 inches). Place a small amount of filling (about 1 tablespoon) in the center of each square. Moisten the edges with water and fold the square over to create a triangle. Press the edges to seal. Repeat until all filling is used.

Form the Ravioli

Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 4-5 minutes, or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a skillet, heat the remaining olive oil. Add the cooked ravioli and sauté for 2 minutes until lightly browned. Serve hot, topped with grated Parmesan cheese.

All-purpose flour

Eggs

Squacquerone cheese

Cooked rabbit meat, shredded

Dried porcini mushrooms

Parmesan cheese, grated

Slice the eggplant, zucchini, and red bell pepper into thin strips. Drizzle with olive oil and season with salt and black pepper.

Prepare the Vegetables

Preheat a grill or grill pan over medium heat. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.

Grill the Vegetables

Slice the halloumi cheese into ½ inch thick pieces. Grill the halloumi for about 2-3 minutes on each side until golden brown.

Grill the Halloumi

Spread hummus generously on each slice of whole grain bread. Layer the grilled vegetables and halloumi on two slices of bread, and top with fresh basil leaves. Place the other two slices of bread on top to complete the sandwich.

Cut the sandwiches in half and serve immediately with a side of extra hummus if desired.

Hummus

Eggplant

Zucchini

Red bell pepper

Halloumi cheese

Whole grain bread

Fresh basil leaves

In a large pot, bring salted water to a boil. Add the gramigna pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute. Add the pork sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.

Prepare the Sausage and Chard

Stir in the chopped Swiss chard and cook until it wilts, about 3-4 minutes. Season with salt and black pepper.

Add Swiss Chard

Add the drained pasta to the skillet with the sausage and chard. Toss everything together, adding reserved pasta water as needed to create a light sauce. Cook for an additional 2-3 minutes to combine flavors.

Combine with Pasta

Serve hot with additional black pepper on top if desired.

Gramigna pasta

Pork sausage

Swiss chard

Garlic

Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside, reserving a cup of pasta water.

Cook the Garganelli Pasta

In a large skillet over medium heat, add truffle butter. Once melted, add the prosciutto and sauté until crispy, about 3-4 minutes. Stir in the frozen peas and cook until heated through.

Prepare the Sauce

Add the cooked garganelli to the skillet with the prosciutto and peas. Pour in the heavy cream and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Pasta and Sauce

Season with salt and black pepper to taste. Serve hot, garnished with freshly grated Parmesan cheese.

Season and Serve

Garganelli pasta

Heavy cream

Frozen peas

Truffle butter

Prosciutto

Parmesan cheese

Spread butter on one side of each slice of sourdough bread.

Prepare the Bread

On the unbuttered side of one slice, layer the smoked turkey breast, slices of brie cheese, and apple chutney. Top with fresh arugula.

Place the other slice of bread on top, buttered side up.

Finish the Sandwich

Heat a skillet over medium heat and grill the sandwich for about 3-4 minutes on each side, until the bread is golden brown and the brie has melted.

Steak Sandwich

Spallina

Soho Mediterranean Sandwich

Gramigna

Garganelli

Le Paysan