chicken, broccolini, vino bianco, lemon, crema

Casarecce Alfredo

Mashed Potatoes

Roasted Seasonal Vegetables

pickled fresnos, garlic, roasted red peppers, balsamic reduction extra-virgin olive oil

Broccolini

Focaccia

pasta shape of your choice. served with san marzano pomodoro or butter & cheese

Choice

san marzano tomato, chili flake, mozzarella, grana padano

Penne All'Arrabbiata

spinach, ricotta, bechamel, grano padano, nutmeg

Lasagna Bianca

vino bianco, lemon, tomato, house-made bread crumbs, parsley

Shrimp Scampi Torchio

40 jumbo shrimp served with house-made cocktail sauce

Shrimp Cocktail

grass-fed veal, pork, & beef bolognese, pecorino romano

Rigatoni Bolognese

6 hour braised short rib, montepulciano demi glace

Short Rib

grilled with roasted red & green pepper, onion

Spicy Italian Sausage

breaded & oven-baked haddock w/ butter, vino bianco, & lemon

Baked Haddock

chicken scallopine sauteed with vino bianco, lemon, & capers

Chicken Picatta

pan-seared chicken breasts sautéed in a mushroom marsala wine sauce

Chicken Marsala

breaded & oven-baked chicken breasts with house-made mozzarella and san marzano pomodoro

Chicken Parmesan

Appetizer Platters

crispy fingerling potato, truffle oil, grana padano

Patate with Garlic Aioli

prosciutto cotto, rainbow pepper, pea, ricotta salata, mint

Orzo Pasta Salad

mozzarella, pomodorini, extra virgin olive oil

Caprese Skewers

romaine, shaved grana padano, house-made croutons, ceasar dressing

Ceasar

prosciutto di parma, mozzarella, tomato, arugula, lemon

Torchio Pasata Salad

Piemonte Rosso

In a large pot of salted boiling water, add the casarecce pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

While the pasta cooks, season the chicken breast with salt and black pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. Add the chicken breast and cook for 6-7 minutes on each side or until cooked through. Remove from the skillet and let it rest for a few minutes before slicing.

Prepare the Chicken

In the same pot used for the pasta, add the broccolini and blanch in the boiling water for 2-3 minutes until bright green and tender. Drain and set aside.

Blanch the Broccolini

In the same skillet used for the chicken, reduce the heat to medium and add the white wine. Simmer for about 2-3 minutes until reduced by half. Stir in the heavy cream and bring to a gentle simmer.

Make the Sauce

Add the cooked casarecce, sliced chicken, and blanched broccolini to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Combine Ingredients

Zest and juice the lemon, adding both to the pasta mixture. Stir in the grated Parmesan cheese until melted and well combined. Season with additional salt and pepper to taste.

Finish with Lemon and Cheese

Plate the Casarecce Alfredo, garnishing with extra Parmesan and a sprinkle of black pepper if desired. Enjoy your meal!

Serve

Casarecce pasta

Chicken breast

Salt

Black pepper

Lemon

White wine (vino bianco)

Heavy cream (crema)

Parmesan cheese, grated

Peel the Russet potatoes and cut them into even-sized chunks (about 1-2 inches).

Prepare the Potatoes

Place the cut potatoes in a large pot and cover them with cold water. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

Boil the Potatoes

While the potatoes are boiling, peel and crush the garlic cloves. In a small saucepan, melt 1 tablespoon of butter over low heat and add the crushed garlic. Sauté gently for about 2-3 minutes, until fragrant, but not browned. Remove from heat.

Cook the Garlic

Once the potatoes are tender, drain them in a colander and return them to the pot.

Drain the Potatoes

Using a potato masher or fork, mash the potatoes until smooth and creamy.

Mash the Potatoes

Add the remaining butter and the milk to the mashed potatoes. Stir until well combined and smooth.

Add Butter and Milk

Add the sautéed garlic, chopped fresh parsley, chopped chives, lemon juice, salt, and black pepper. Stir until the herbs are evenly distributed.

Incorporate Garlic and Herbs

Transfer the mashed potatoes to a serving bowl. Optionally, garnish with extra herbs or a pat of butter on top before serving.

Russet potatoes

Garlic cloves

Unsalted butter

Milk

Fresh parsley

Fresh chives

Lemon juice

Preheat the Oven

Wash and peel the carrots, then cut them into bite-sized pieces. Chop the zucchini into similar-sized chunks. Core and slice the bell pepper, chop the red onion into wedges, and halve the cherry tomatoes.

Prepare the Vegetables

In a large bowl, combine the prepared carrots, zucchini, bell peppers, red onion, and cherry tomatoes.

Mix the Ingredients

Drizzle the extra-virgin olive oil over the vegetables. Add the fresh thyme, fresh rosemary, salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Add Olive Oil and Seasonings

Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through to ensure even roasting.

Roast the Vegetables

Remove the roasted vegetables from the oven. Let them cool slightly before serving warm as a side dish or on top of salads.

Serve Warm

Carrots

Zucchini

Bell Peppers

Red Onion

Cherry Tomatoes

Fresh Thyme

Fresh Rosemary

Extra-Virgin Olive Oil

Black Pepper

In a small saucepan, combine the white vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.

Prepare the Pickling Liquid

While the pickling liquid is heating, slice the Fresno chilies lengthwise and remove the seeds for less heat, if desired.

Slice the Fresnos

Smash the garlic cloves and add them to the pickling liquid.

Add Garlic

Once the pickling liquid is ready, pour it over the sliced Fresno chilies and garlic in a heatproof jar. Let it cool to room temperature before sealing and refrigerating for at least 1 hour.

Combine and Cool

Trim the ends of the broccolini and rinse thoroughly under cold water.

Prepare the Broccolini

Bring a pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes, just until bright green and tender. Remove and transfer to an ice bath to stop cooking.

In a skillet, heat the extra-virgin olive oil over medium heat. Add the blanched broccolini and sauté for about 5 minutes until slightly crispy.

Sauté the Broccolini

On a serving plate, arrange the sautéed broccolini and top with roasted red peppers and pickled Fresno chilies.

Drizzle the balsamic reduction over the top and serve warm or at room temperature.

Drizzle and Serve

Roasted red peppers

Fresno chilies

White vinegar

Sugar

Balsamic reduction

Extra-virgin olive oil

In a small bowl, combine warm water (110°F/43°C), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until foamy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.

Mix Dough

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

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

First Rise

Preheat your wood oven to 450°F (232°C). Grease a 12x18 inch baking sheet with olive oil.

Prepare Baking Sheet

Once the dough has risen, punch it down and transfer it to the baking sheet. Gently stretch and press it to fit the sheet.

Shape Dough

Cover the dough with a damp cloth and let it rise again for about 30 minutes.

Second Rise

After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with fresh rosemary and coarse sea salt.

Add Toppings

Transfer the baking sheet to the preheated wood oven and bake for 20-25 minutes until golden brown.

Bake Focaccia

Once baked, remove from the oven and let the focaccia cool on a wire rack for at least 10 minutes before slicing and serving.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

Fresh rosemary

Coarse sea salt

Olive oil (for drizzling)

In a large pot, bring salted water to a boil. Add 2 cups of the pasta of your choice and cook according to package instructions until al dente.

Boil the Pasta

Once cooked, drain the pasta in a colander and set aside, reserving a small cup of pasta water for later use.

Drain the Pasta

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.

Prepare the Sauce

Add the can of San Marzano tomatoes (with juices) to the saucepan. Crush the tomatoes gently with a fork.

Add Tomatoes

Add salt and black pepper to taste. Stir in a handful of fresh basil leaves. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld.

Season the Sauce

Add the drained pasta to the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Combine Pasta and Sauce

In a separate saucepan, melt 4 tablespoons of unsalted butter over low heat.

Melt Butter

Once melted, remove from heat and stir in 1 cup of grated Parmesan cheese until smooth. Season with black pepper to taste.

Add Cheese

Pour the butter and cheese sauce over the drained pasta and toss well to coat.

Combine with Pasta

Pasta of your choice

San Marzano tomatoes (canned)

Fresh basil leaves

Grated Parmesan cheese

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

Boil the Water

Add the penne pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.

Cook the Penne

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the San Marzano tomatoes (crushed or whole, depending on your preference) and chili flakes to the skillet. Stir well to combine.

Add Tomatoes and Chili Flakes

Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it thickens. Season with salt to taste.

Simmer the Sauce

Add the drained penne pasta to the skillet with the arrabbiata sauce. Toss well to combine, ensuring that the pasta is evenly coated with the sauce.

Mix Pasta and Sauce

Serve the penne all'arrabbiata hot, topped with shredded mozzarella and grated Grana Padano cheese.

Top with Cheese

Optionally, garnish with fresh basil or parsley. Enjoy your spicy penne all'arrabbiata!