​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!

Pasta Aglio e Olio con Pancetta
​
This traditional garlic and oil pasta sauce originated in Naples, but is seen all throughout Italy. This dish is something I grew up with and ate at least once a week. What makes this pasta so delicious is a good quality olive oil, caramelized sweet garlic and salty pancetta. This simple dish is the perfect quick meal that is a sure crowd pleaser.
 
YIELD: MAKES ENOUGH FOR 1 POUND OF PASTA                       PREP TIME: 5 MIN
COOK TIME: 30 MINUTES
 
Ingredients:
½ Cup Extra Virgin Olive Oil
1 Teaspoon Crushed Red Pepper Flakes
4 Cloves Garlic, Finely Minced
¼ lb Pancetta Finely Minced (optional)
1 Cup Salty Pasta Water
¼ Cup Chopped Fresh Parsley (optional)
Salt and Pepper
1 Pound Pasta
Parmigiano Cheese
 
Directions:

1. Heat the oil in a large sauté pan over medium heat.
2. Add the pancetta and cook for 1-2 minutes.
3. Add the red pepper flakes and garlic and cook until it starts to become golden.
4. Heavily salt a large pot of water and cook pasta of choice until three quarters cooked.
5. Reserve one cup of pasta water and add to the pan.
6. Drain the pasta and toss this in the pan and continue to cook in the sauce.
7. Add the chopped parsley, salt as needed and drizzle with additional extra virgin olive oil.
8. Serve topped with your favorite salty cheese i.e. Romano or Parmigiano.

 
Buon Appetito!

​TOMATO SAUCE

Tomato sauce is the basis to many Italian dishes, particularly pasta. Contrary to popular belief, it is easier than you think to make this classic sauce. The importance of an authentic Italian tomato sauce comes down to the quality of ingredients being used. You want to highlight the natural sweetness of the tomato and not hide or change it. Our family still jars our own pureed tomatoes, using nothing but San Marzano Tomatoes. Don’t worry if you don’t have you own freshly made puree, there are some great quality options that you can purchase, that taste great. Stay tuned for a coming post regarding our tomato jarring process.
 
YIELD: MAKES ENOUGH FOR 1 POUND OF PASTA                       PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
2 Jars / Cans Pureed San Marzano Tomatoes (there should be no additional ingredients or spices added, however fresh basil is fine)
4 Tablespoons Olive Oil
1 Small Sweet Onion, Finely Chopped
4 Small Cloves Garlic, Finely Minced
1-2 Fresh Basil Leaves
Salt
1 Tablespoon Tomato Paste (optional)
1 Pound Pasta
 
Directions:
1.  Add the oil to the sauce pan with the onions and cook on low heat until translucent. About 5-7 min.
2. Stir in the garlic and cook for an additional minute.
3. Add the tomatoes, basil and salt to taste. If the tomatoes are very watery, you may want to add the tomato paste at this point, however, I very seldom add this, as a longer cooking time helps reduce this water naturally. Also, tomato paste should note be used as a flavour component. Remember that quality strained tomatoes is the key to a great tasting sauce.
4. Let simmer on low heat for 40 – 60 min.
5. Cook pasta of choice until “al dente” (cooked through but still slightly firm) in salted water.
6. Once the pasta is strained, pour it back into you pot and add a generous amount of tomato sauce. Toss liberally and serve topped with your favorite salty cheese i.e. Romano or Parmigiano.
 
Buon Appetito!