Recipes

(serves 4) Features: Spaghetti Ingredients: Spaghetti: 400g Lobster: 2 small lobsters (or 500g of lobster tails) Cherry Tomatoes: 300g, halved Garlic: 3 cloves, minced Olive Oil: 4 tbsp White Wine: 1/2 cup Red Chili Flakes: 1/4 tsp (optional) Parsley: 2 tbsp, finely chopped Salt and Pepper: To taste Lemon Zest: 1 tsp (for garnish) Step 1:  Cook the Lobster: Bring a large pot of salted water to a boil and cook the lobsters for 7-8 minutes until bright red. Remove, let cool, and extract the meat. Chop into bite-sized pieces. Reserve the shells for added flavor if desired. Step 2:...

(serves 4) Features:  Spaghetti Ingredients: Spaghetti: 400g Clams: 1kg (small, such as Manila or littleneck, scrubbed clean) Bottarga: 20g, grated or shaved (use more if desired) Garlic: 3 cloves, thinly sliced Olive Oil: 4 tbsp White Wine: 1/2 cup Parsley: 2 tbsp, finely chopped Red Chili Flakes: 1/4 tsp (optional) Salt and Pepper: To taste Step 1:  Purge the Clams: Soak the clams in salted cold water for 20-30 minutes to remove any sand. Drain and rinse well. Step 2: Cook the Spaghetti: Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water before draining....

(serves 2-3) Features: penne, ziti, rigati Ingredients: 14 oz penne, ziti, or rigati pasta 1 eggplant, ½” diced 2 pints cherry tomatoes 8 garlic cloves, smushed ¼ c. Extra Virgin Olive Oil ½ teaspoon red pepper flakes + more for skillet (to taste) ½ c. basil, chopped Kosher salt to taste Step 1: Preheat oven to 425F. In a cast iron skillet add dices eggplant, garlic, olive oil, red pepper, and salt. Toss to combine. Step 2: Roast for 25-35 minutes until eggplant is tender and the tomatoes burst. While vegetables are cooking, prepare the pasta of your choice to...

(serves 2-4) Features: Spaghetti, Spaghettini Ingredients: 14 oz spaghetti ⅓ c. + 1Tbs Extra Virgin Olive Oil 6 anchovy fillets ½ tsp finely chopped garlic 3 cups canned whole peeled tomatoes with their juice, coarsely chopped Salt to taste 2 tsp coarsely chopped fresh oregano or ½ tsp. dried oregano 2 Tbs capers 6-8 black olives in oil, pitted and julienned 6-8 green olives in oil, pitted and julienned Crushed red pepper flakes to taste Step 1: Place all but 1 Tablespoon of olive oil and all the anchovies in a large skillet over low heat and cook, stirring with...

(serves 2-3) Feature: Spaghettoni Ingredients: 14 oz Spaghettone or bucatini Felicetti 1 1/2 cups Pecorino Romano DOP, finely grated (use 12-month aged Pecorino Romano DOP) Freshly ground black pepper, to taste Salt, to taste Step 1: Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about 1 cup of pasta water before draining the pasta. Step 2: Toast the pepper: In a large pan, toast freshly ground black pepper over medium heat for about 1 minute, or until fragrant. Step 3: Make the cheese sauce: While the...

(serves 2-3) Feature: Fettuccine Ingredients: 14 oz fettuccine or Matt Tagliatelle Monograno 1/2 cup unsalted butter, softened at room temperature 1 1/2 cups Parmigiano Reggiano, finely grated (use 24-month aged Parmigiano Reggiano) Salt, to taste Freshly cracked black pepper (optional) Step 1: Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta. Step 2: Prepare the butter: Let the butter soften at room temperature until it becomes spreadable. Step 3: In a large serving...

(serves 3-4) Features: Spaghetti, Spaghettini Ingredients for the Pomodoro Sauce: ¼ c Extra Virgin Olive Oi 3 Tbs thinly sliced garlic 2 lbs fresh ripe plum tomatoes, peeled, seeded and thinly slices lengthwise or 3 cups canned whole peeled tomatoes with their juice coarsely chopped. Salt ¼ c. fresh basil sliced into ½” pieces Red pepper flakes (optional) Ingredients for the Meatballs & Pasta: 1 lb ground lean beef 1 pound ground pork 2 large eggs 1 c. freshly grated Pecorino Romano 1 ½ Tbs chopped Italian parsley 2 c. bread crumbs Salt and pepper to taste 2 c. lukewarm...

(serves 2-4) Features: Fettuccine, Spaghetti Ingredients: 14 oz Fettuccine ½ c. Extra Virgin Olive Oil 2 oz fresh basil leaves 2 Tbs Pine Nuts 2 cloves garlic ½ c. freshly grated Parmigiano-Reggiano 2 Tbs freshly grated Pecorino Romano 3 Tbs butter, softened to room temperature Salt Step 1: Place the basil leaves, olive oil, garlic, and 1 teaspoon of salt in a food processor or blender and grind until fine and almost creamy.  Step 2: Transfer the basil mixture to a large bowl and stir in the Parmigiano-Reggiano and Pecorino Romano. Step 3: Cook the felicetti pasta of your choice...

(serves 3-6) Features: Tagliatelle Ingredients: 28 oz tagliatelle pasta 6 Tbs Extra Virgin Olive Oil 10 Tbs butter 4 Tbs finely chopped yellow onion 4 Tbs finely diced carrot 4 Tbs finely diced celery 1 lb ground beef 1 lb ground pork 2 c. dry white wine 1 c. whole milk ¼ tsp freshly grated nutmeg 4 cups canned whole peeled tomatoes with their juice, coarsely chopped 1 c. freshly grated Parmigiano-Reggiano cheese Step 1: Put olive oil, 6 tablespoons of butter and all the inion in a heavy saucepan over medium-high heat and saute until onion is translucent. Step...

(serves 2-3) Feature: Penne Ingredients: 14 oz penne pasta 1 Large Shallot, sliced thinly 3 large tomatoes ½ cup Heavy cream ½ cup - 1 cup Parmigiano Reggiano 1 cup Vodka of your choice (divided into ½ cup measurements Step One: place your tomatoes in a pot of water and bring to a boil. Let simmer for 5-10 minutes. Remove from heat, with an option to place in an ice bath. Step Two: Score the tomatoes and carefully peel the skin off the flesh. Slice in half and remove the seeds from the tomatoes. Step Three: Place your sliced shallot...