linguini, shrimp, clams, mussels, scallops, spicy tomato sauce

Seafood Pescatore

tiny meatballs, basil, shaved parmesan, fresh tomato sauce

Orecchiette Baresi

Four Cheese Tortelloni

mushrooms, sun-dried tomatoes, gorgonzola cream sauce, white truffle oil

Porcini Pappardelle

tomatoes, kalamata olive, capers, pepperoncino, garlic, fresh tomato sauce

Penne Putanesca

Whole Wheat Linguini

broccoli rabe, sun-dried tomatoes, ricotta salata, garlic, olive oil

Tagliatelle with Shrimp

romaine, cucumber, olives, peppers, tomatoes, onions, balsamic vinaigrette

Chopped

shaved parmesan, croutons, caesar dressing

Romaine Hearts

arugula, apples, gorgonzola, shallots vinaigrette

Endive & Walnut

Roasted Beet Root

Mixed Greens Salad

Brussels Sprouts

Mixed Steamed Vegetables

caramelized onions, melted fontina cheese, spicy aioli

Peppercorn Steak

seasonal vegetables, fontina cheese, lettuce, mayonnaise

Grilled Vegetable

Asparagus

Crab and Avocado

Lemon Sole Milanese

seasonal vegetables, olives, tomatoes, basil, garlic, olive oil

Grilled Atlantic Salmon

ricotta gnocchi, mushrooms, peas, parmesan cream sauce

Barolo Braised Short Ribs

Pasta Fagioli

mixed mushrooms, gorgonzola cheese, truffle oil

Winter Polenta

Broccoli Rabe and Tuscan Beans

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

Cook the Linguini

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

Prepare the Sauce

Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.

Add the Tomatoes

Add the shrimp, clams, mussels, and scallops to the sauce. Cover the skillet and cook for an additional 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.

Add the Seafood

Add the cooked linguini to the skillet with the seafood and sauce. Toss everything together, adding reserved pasta water as needed to achieve desired consistency. Stir in the chopped fresh basil.

Mix the Pasta and Sauce

Serve the seafood pescatore hot, garnished with grated Parmesan cheese and lemon wedges on the side.

Plate and Garnish

Linguini

Shrimp, peeled and deveined

Clams, cleaned

Mussels, cleaned

Scallops

Olive oil

Garlic, minced

Red pepper flakes

Canned crushed tomatoes

Dried oregano

Salt

Black pepper

Fresh basil, chopped

Parmesan cheese, grated

Lemon wedges

In a large bowl, combine ground beef, breadcrumbs, grated parmesan cheese, the egg, minced garlic, chopped basil, salt, and black pepper. Mix well until all ingredients are well incorporated.

Prepare the Meatball Mixture

Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Form the Meatballs

Preheat your oven to 200°C (400°F). Once preheated, bake the meatballs for about 15-20 minutes or until browned and cooked through.

Bake the Meatballs

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside.

Cook the Orecchiette

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the diced fresh tomatoes, salt, and black pepper. Simmer for about 15 minutes until the sauce thickens slightly.

Make the Tomato Sauce

Stir in torn basil leaves during the last few minutes of cooking for added flavor.

Finish the Sauce

In a large bowl, combine the cooked orecchiette with the tomato sauce. Add the baked meatballs and gently fold to combine.

Combine Everything

Plate the pasta and meatballs, then top with shaved parmesan cheese and garnish with fresh basil leaves. Serve immediately.

Serve and Garnish

ground beef

breadcrumbs

parmesan cheese, grated

garlic, minced

fresh basil, chopped

salt

black pepper

orecchiette pasta

fresh tomatoes, diced

olive oil

fresh basil, torn

parmesan cheese, shaved

fresh basil leaves

In a large pot of salted boiling water, add the four cheese tortelloni. Cook according to package instructions, typically around 3-5 minutes until they float to the top. Once cooked, drain and set aside.

Boil the Tortelloni

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.

Sauté Vegetables

Stir in the fresh peas and sliced prosciutto, cooking for an additional 3 minutes until the peas are tender.

Add Peas and Prosciutto

Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally. Add the grated Parmesan cheese and mix until melted and combined. Season with salt and black pepper to taste.

Create Cream Sauce

Add the cooked tortelloni to the sauce in the skillet. Gently toss to coat the pasta evenly with the creamy sauce and vegetables.

Combine Tortelloni and Sauce

Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of black pepper if desired.

Serve

Four cheese tortelloni

Fresh peas

Mushrooms (sliced)

Prosciutto (sliced)

Heavy cream

Parmesan cheese (grated)

Garlic (minced)

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Pappardelle

In a bowl, soak the dried porcini mushrooms in 1 cup of hot water for about 20 minutes, or until softened. Drain, reserving the soaking liquid, and chop the mushrooms. Set aside.

Rehydrate Porcini Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped porcini mushrooms and sun-dried tomatoes, cooking for another 2-3 minutes.

Make the Sauce

Pour in the heavy cream and bring to a simmer. Stir in the gorgonzola cheese, salt, and black pepper, cooking until the cheese has melted and the sauce thickens slightly, about 5 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add Cream and Cheese

Remove the skillet from heat and stir in the white truffle oil.

Finish with Truffle Oil

Add the cooked pappardelle pasta to the skillet with the sauce. Toss to combine and ensure the pasta is well coated with the sauce.

Combine Pasta and Sauce

Serve hot, garnished with chopped fresh parsley and an extra drizzle of white truffle oil if desired.

Pappardelle pasta

Dried porcini mushrooms

Sun-dried tomatoes

Gorgonzola cheese

White truffle oil

Fresh parsley, chopped

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.

Boil the Pasta

Once cooked, reserve 1 cup of pasta water, then drain the pasta in a colander. Set aside.

Drain the Pasta

In the same pot, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.

Sauté Garlic

Pour in the crushed canned tomatoes and bring to a simmer. Cook for about 5-7 minutes, stirring occasionally until the sauce thickens slightly.

Add Tomatoes

Stir in the sliced Kalamata olives and capers. Add the salt and black pepper to taste. Let the sauce simmer for an additional 5 minutes.

Incorporate Olives and Capers

Just before serving, stir in the chopped fresh basil leaves to the sauce.

Mix in Fresh Basil

Add the drained pasta to the sauce. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.

Combine

Plate the Penne Putanesca and garnish with additional fresh basil, if desired. Serve hot.

Penne pasta

Garlic cloves, minced

Crushed red pepper flakes (pepperoncino)

Canned whole tomatoes, crushed

Kalamata olives, pitted and sliced

Capers, rinsed

Fresh basil leaves, chopped

In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to the boiling water.

Boil Water

Add the whole wheat linguini to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside. Do not rinse.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until translucent.

Stir in the diced carrots and minced garlic. Cook for an additional 2-3 minutes until the carrots start to soften.

Add Carrots and Garlic

Add the diced zucchini and bell pepper to the skillet. Sauté for another 5 minutes until all vegetables are tender.

Add Remaining Vegetables

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Add Tomatoes and Broth

Add dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally.

Season the Ragu

Stir in the chopped fresh basil just before serving.

Finish the Ragu

Add the drained linguini to the skillet with the ragu. Toss well to coat the pasta in the sauce.

Combine Ragu and Pasta

Serve the whole wheat linguini topped with grated Parmesan cheese and additional fresh basil if desired.

Olive Oil

Onion, diced

Carrots, diced

Zucchini, diced

Bell Pepper, diced

Canned Diced Tomatoes

Vegetable Broth

Dried Oregano

Dried Basil

Black Pepper

Fresh Basil, chopped

Parmesan Cheese, grated

Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Pasta

In the same pot of boiling water, add the chopped broccoli rabe and cook for 2-3 minutes until bright green and tender. Drain and set aside.

Blanch the Broccoli Rabe

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, season with salt and black pepper, and cook for 3-4 minutes, or until the shrimp are pink and cooked through.

Sauté Shrimp and Garlic

Once the shrimp are cooked, add the blanched broccoli rabe and sun-dried tomatoes to the skillet. Stir to combine and cook for an additional 2 minutes.

Combine Ingredients

Add the cooked tagliatelle to the skillet, tossing gently to combine with the shrimp and vegetables. If the mixture seems dry, add reserved pasta water a little at a time until you achieve the desired consistency.

Mix with Pasta

Remove the skillet from heat and sprinkle the crumbled ricotta salata over the pasta. Toss gently to combine and serve immediately.