SERVING: 2 PEOPLE                                                                      PREP TIME: 5 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
4 eggs
1 jar crushed tomatoes (or passata di pomodoro)
3 Tbsp Olive oil
¼ onion, finely chopped
1 clove garlic, finely chopped
1 basil leaf
2-3 sprigs parsley, finely chopped
1 tsp Dried chili flakes
Parmigiano Reggiano, grated
¼ Cup Mozzarella, shredded (optional)
Salt and pepper
 
Directions:

1. Make a soffritto by adding the olive oil to a pan with the onions and cook on low heat until translucent.
2. When the onions are soft and translucent, add the garlic and chili flakes, mix and let it simmer for just a few moments.
3. Add the tomato passata to the soffritto with the basil leaf and let the tomatoes simmer over medium low heat for an additional 15-20 minutes. Season with salt to taste. 
4. Crack open the eggs, one by one, and carefully drop them into the tomato sauce.
5. Cover the pan and continue simmering the eggs in the sauce for about 7-8 minutes or until the whites are set and the yolk has ‘glazed over’ but is still slightly soft inside.
6. Finish with a sprinkle of Reggiano cheese and top with mozzarella (optional) and parsley.
7. Serve your eggs in a shallow bowl with some crusty bread to soak up the sauce.

 
Buon Appetito!

You will be sure to fall in love with this simple muffin recipe. Feel free to substitute the chocolate chips with blueberries , raisins or any other favorite additive. The key to creating  perfect bakery style muffins with high , crunchy muffin tops is by baking the muffins at 425°F for the first 5 minutes before lowering the temperature. The initial high blast of heat will ensure a quick rise from the muffin tops; creating a tall crisp crust. The pictures above are from a batch of mini muffins that I made. This size is a great option for toddlers, like my son, who want a semi-sweet snack. 


SERVING:  12 Muffins or 40 Mini Muffins                                                             PREP TIME: 10 MIN
COOK TIME: 19 MINUTES
 
Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1 1/3 cup buttermilk
1 cup sugar
1/3 cup vegetable oil
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 ½  semi-sweet chocolate chips
coarse sugar for sprinkling
 
Directions:

1. Preheat oven to 425°F.
2. Generously grease a 12-count muffin pan with butter or line with muffin liners. Set aside.
3. Sift flour, baking powder, salt and cinnamon together in a large bowl. Set aside.
4. Whisk the eggs, buttermilk and sugar together until combined. Then whisk in the oil, melted butter, and vanilla extract.
5. Fold wet ingredients into dry ingredients and mix together gently. Do not overmixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.
6. Divide batter among prepared muffin pan, filling all the way to the top and sprinkle with coarse sugar for added crunch.
7. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue to bake for 13 minutes or until the tops are lightly golden brown and centers are set. Use a toothpick to test. For mini muffins cook at 350°F for 11-12 minutes.
8. Allow to cool for 10 minutes in pan before removing and serving.
9. Leftover muffins can be stored at room temperature for 5 days or in the refrigerator for 1 week. You can also freeze the muffins for up to 3 months.

 
Buon Appetito!

SERVING:  4 – 6 PEOPLE                                                                    PREP TIME: 30 MIN
COOK TIME: 1 HOUR
 
Ingredients:
1 Medium sweet onion, finely chopped
2-3 Cloves of garlic, finely chopped
1 Large carrot, finely diced
1 Cup frozen peas
2 lbs Ground turkey
1 Cup Chicken Stock
1 Tbsp Tomato Past
1 Sprig thyme
1 Egg
3-4 Sprigs parsley, chopped
½ Cup Grated Parmigiano Reggiano, plus extra for topping (optional) ¼ Cup milk
4 Large Yukon gold potatoes
1 Large sweet potato
2 Tbsp Olive Oil
6 Tbsp Butter
2 Wedges laughing cow cheese
¼ Tsp garlic salt
Salt and Pepper to taste
 
 
Directions:

1. Preheat oven to 375’
2. Bring a large pot of water to a boil and season with salt. Add the chopped potatoes and cook until very tender, 15-20 minutes. Drain the potatoes and mash. Mix in the 3 tbsp butter, milk and cheese and garlic salt. Taste and adjust with extra milk and butter if needed, and season with salt. Set aside.
3. In a deep pan heat olive oil and remaining butter on medium low heat.
4. Add the onion and cook until caramelized.
5. At the garlic and carrots and cook for an additional 3-4 minutes.
6. Add the ground turkey and season with thyme, salt and pepper. Once slightly cooked through add the peas and chicken stock and continue to cook.
7. Add the tomato paste and flour to the pan and cook for another 5 minutes or until the liquid begins to thicken and turkey is cooked through.
8. Remove from heat and mix the egg, cheese and parsley into the meat until fully combined.
9. In an 11”x7” deep pan, layer the turkey evenly and top with the mashed potatoes. Sprinkle with cheese.
10. Place in the in the preheated oven and cook for 20 minutes, until heated through. Cook for an additional 2-3 minutes on broil to brown the potatoes.
11. Let rest for 5 minutes before serving to ensure the juices settles and don’t spill while cutting.

 
Buon Appetito!

SERVING:  4 – 6 PEOPLE                                                                    PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
1 Medium sweet onion
2-3 Cloves of garlic
4 Stalks of celery
3 Medium yellow potatoes
1 Large sweet potato
1 Large head of broccoli
2 Tbsp Olive Oil
3 Tbsp Butter
8 Cups Chicken Stock
½ Cup Grated Parmigiano Reggiano
3-4 Small basil leaves
Salt and Pepper to taste
 
Directions:

1. Add olive oil and butter in a pot and heat on medium low.
2. Roughly chop the onion and add to pot. Cook slowly for 5 min until translucent.
3. Chop the garlic, celery, potatoes and broccoli and add them to the pot. Season with some salt and sauté together for 10 minutes on medium high heat.
4. Add the chicken stock and cook for an additional 30 minutes.
5. Remove the pot from the heat and using an immersion blender puree the vegetables until smooth and creamy.
6. Add more stock/water if the soup is too thick for your taste.
7. Cook for an additional 15 minutes.   
8. Remove from heat and stir in the Parmigiano, chopped basil and season with salt and pepper to taste.
9. Serve with a drizzle of extra virgin olive oil.

 
Buon Appetito!

​SERVING: 4 – 6 PEOPLE                                                                             PREP TIME: 5 MIN
CHILL TIME: 1 HOUR
 
Ingredients:

• 2/3 Brick of Cream Cheese
• ¼ Cup Honey
• 3 Heaping Tbsp Unsalted Natural Peanut Butter
• ¼ Cup Plain Greek Yogurt
• 1 Medium Banana
• ½ Cup Blueberries
• 10 Oreo Cookie Thins
• 1 Tbsp Unsalted Butter
• 1 Tbsp Finely Chopped Pistachios for Garnish
• 2 Tbsp Honey for Drizzle Topping

Directions:

1. Finely chop Oreo cookies until they become fine crumbs and mix together with melted butter.
2. Distribute the cookie mix evenly into each cup and pat down. I used 4 coffee cups, but a smaller cup will produce more mini desserts.
3. In a mixer, whip the cream cheese, honey, peanut butter, yogurt and half the banana until smooth and creamy.
4. Distribute the cream cheese mixture evenly into each cup.
5. Slice the remaining banana.
6. Add some bananas and blueberries to each cup.
7. Drizzle with some additional honey and sprinkle with the chopped pistachios.
8. Chill for at least 1 hour to ensure the cheesecakes are firm.

 
Buon Appetito!

​SERVING: 4 – 6 PEOPLE                                                                             PREP TIME: 5 MIN
COOK TIME: 25 MINUTES
 
Ingredients:

• 6 Cups Chicken Broth, Heated
• 4 Tbsp Butter
• 2 Tbsp Olive Oil
• 1 Small Onion Finely Chopped
• 2 – 3 Cloves of Garlic Finely Chopped
• 4 Cups Shitake Mushrooms
• 2 Cups Arborio or Carnaroli Rice
• 1/2 Cup Dry White Wine
• 1 Packet of Saffron (soaked in a ¼ cup of the broth)
• 1/2 Cup Grated Parmigiano Cheese
• ¼ Cup Chopped Parsley

 
Directions:

1. Heat the 2 tablespoons of butter and olive oil in a heavy saucepan.
2. Add the onions and cook until they are translucent
3. Roughly chop the mushrooms and add to the pan with the finely chopped garlic. Sautee for 2 minutes.
4. Add the rice and stir until it is well coated with the other ingredients. Another 1-2 minutes
5. Pour in the white wine and stir continuously over medium heat until it is absorbed.
6. Ladle 1/2 cup of hot broth, stirring the rice as it is absorbed.
7. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm.
8. About 5 minutes before the rice is fully cooked, add the saffron.
9. Remove the rice from the heat, add the remaining butter and the Parmigiano Cheese.
10. Incorporate the chopped parsley and serve.

 
Buon Appetito!

SERVING: 8 – 10                                                                     PREP TIME: 10 MIN
CHILL TIME: 1 HOUR

Ingredients: 
1 Plain Panettone 
1 Cup Whipping Cream 
1 250 g Container Mascarpone
½ Cup Nutella  
¼ Cup Powdered Sugar + extra for dusting 
4 tbsp Amaretto Liquor + 1/3 cup for brushing the panettone
1 Pint fresh raspberries 

Directions:
1. In a mixing bowl add the whipped cream, mascarpone, Amaretto and the powdered sugar.
2. Whip the cream mixture until smooth and stiff peaks have formed.
3. Slice the Pandoro horizontally, being careful not to break the points of the star shape.
4. Place the largest slice on a serving dish then brush with Amaretto, then spread a spoonful of Nutella followed by the cream mixture and topped with fresh raspberries and dusted with powdered sugar.
5. Place the next largest slice on top, positioning it on an angle so the points of the stars are staggered on alternate layers.
6. Repeat with the Amaretto, Nutella and cream mixture on every slice and continue to stagger the layers until you reach the top.
7. Place the Nutella and cream mixture on the very top with the raspberries.
8. Dust all over with powdered sugar.
9. This can be made a few hours ahead of time and kept in a cool place.
10. Best consumed within 1-2 days.

Buon Appetito!



 
 

​SERVING: 10 – 12 PANCAKES                                                                    PREP TIME: 5 MIN
COOK TIME: 15 MINUTES
 
Ingredients:
2 cups tipo ‘00’ flour
1/2 tsp baking soda
1 tbsp baking powder
3 tbsp sugar
1/8 tsp salt
1 tsp vanilla extract
1 cup milk
2 eggs
1/2 cup ricotta cheese
zest from 1 lemon
1 tbsp lemon juice
1 cup blueberries
2 tbsp butter
maple syrup and butter for serving
 
Directions:

1. In a medium bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice. Set aside.
2. In a separate bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt.
3. Add the wet ingredients to the flour mixture and gently whisk until well incorporated.
4. Gently stir in the blueberries.
5. Add butter to a hot pan or griddle and use about half a ladle of batter for each pancake.
6. On medium high heat, cook pancakes for 3 minutes or until golden brown and edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side.
7. Add more butter and repeat with remaining batter.
8. Serve hot with maple syrup and butter.

 
Buon Appetito!

SERVING: 4 - 6 PEOPLE                                                                    PREP TIME: 30 MIN
COOK TIME: 2 HOURS
 
Ingredients:

3 tbsp olive oil
1 large sweet onion chopped
½ lb hot pancetta finely chopped
2 chili peppers finely chopped (optional)
3-4 cloves of garlic finely chopped
1 large carrot finely chopped  
1 stalk celery finely chopped  
1 medium sweet potato finely chopped
2 lbs ground turkey or substitute lean ground beef
1 tbsp chili powder
1 tsp cumin powder
1 cup white wine or substitute beer or red wine
1 can chopped tomatoes
1 cup low sodium chicken stock or substitute beef stock
1 can black beans drained and rinsed (no salt added)
1 can kidney beans drained and rinsed (no salt added)
salt and pepper to taste

Directions:

1. Add 3 tbsp of olive oil to a large, heavy-bottomed pot over medium low heat and sauté the sweet onion until caramelized. Cook for approximately 5 min.
2. Add the pancetta, garlic and chili peppers and cook for an additional 5 minutes.
3. Add sweet potato, carrots and celery and continue cooking for 5 minutes.
4. Add turkey to the pot and season with salt, pepper, cumin and chili powder and cook until browned.
5. Deglaze pot with the wine or beer and stir until combined.
6. Add the tomatoes and chicken stock and bring to a simmer.
7. Add black beans and kidney beans and stir in.
8. Reduce heat to achieve a slow simmer, cover and cook for at least 2 hours, to allow flavours to meld.
9. Season to taste.

 
Buon Appetito!

SERVING: 2 - 4 PEOPLE                                                                    PREP TIME: 5 MIN
COOK TIME: 20 – 25 MINUTES
 
Ingredients:
4 Chicken Breasts
½ Cup Flour
3 Tbsp Olive Oil
4 Tbsp Butter
½ Small Sweet Onion Chopped
2-3 Cloves of Garlic finely chopped
2 Cups Sliced Cremini Mushrooms
1 Cup White Wine  
1 Cup Chicken Stock
Salt
Pepper
1 Tbsp Paprika
Fresh Parsley chopped
 
Directions:

1. Season the chicken breast with salt and pepper
2. Mix the paprika into the flour
3. Dredge the chicken into the flour mix and set aside.
4. In a large pan place 2 tbsp of olive oil over medium high heat.
5. Fry the chicken breasts for about 3-4 min per side until they are golden brown on each side.
6. Remove from the pan and set aside.
7. Add another tablespoon of olive oil and 2 tbsps. of butter to the pan.
8. Sauté the chopped onion for a couple of minutes on medium low heat. Add the garlic and continue to sauté for another minute.
9. Add the mushrooms and cook together for 2 minutes.
10. Deglaze the pan with the white wine and cook for another minute.
11. Carefully add the chicken back into the pan, moving the mushrooms out of the way so that the chicken is touching the surface of the pan.
12. Spoon the wine mushroom mix over the chicken and cover the pan with a lid and let cook for 5 minutes.
13. Add a tablespoon of flour into the chicken stock and add to the pan. Mix everything together and continue to baste the chicken breast for another 4-5 minutes or until cooked through. (depending on the size of the chicken).
14. Add the remaining butter to the pan and season with additional salt and pepper if needed.
15. Remove the chicken into a serving plate.
16. Add the chopped parsley to the mushroom wine sauce and mix until combined.
17. Spoon the sauce evenly over the chicken.

Buon Appetito!