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Pannacotta Contract: Escarole and beans, with croutons, sauteed in olive oil, parmesan
cheese,all ingredients work together in harmony to stimulate the taste buds.

Contempt of Court: Crab Cakes, not made the way you would expect them to be made.
Like me, they are different; including a lemon sauce that is not consist with culinary traditions,
but who cares! It makes life interesting. 
Coming Soon!

Buyer Beware:
Clams or Mussels Fra Diavolo (from the devil; mirroring Dante Alegheri
passing through the circles of hell) it’s spicy to kick up your awareness of what to expect!

Right of First Refusal: Broccoli Rabe, sausage, garlic, extra virgin olive oil.

Spill The Beans! Pasta: Fagolia, pasta and beans in a light tomato sauce.

Interrogation Time:
Grilled Artichoke Hearts and Shrimp w/ Pineapple Cream Sauce.

   
Culinary Counselor's 
Cooking within the Law!
(tm)
Appetizers/Antipasto
The latin prefix, “anti” gives an indication as to the meaning of the word, “antipasto”; it comes before the meal “il pasto”. As the Roman Empire expanded so did the foods that were introduced into the culture and new ways for them to prepare their newly discovered treasures. Around the 1st century AD the Romans introduced this concept of antipasto. It was thought that by sampling or having smaller portions of food this would help to stimulate the appetite, through its taste and visualize effects. One of the ingredients that makes this possible is extra virgin olive oil. Quality extra virgin olive oil has the effect of also stimulating the taste buds, while your wine accentuates those flavors. So while lifting your spirits with a little of your favorite “classico vino”, enjoy our fine array of appetizers/antipasto’s that I listed.
Taking the Fifth (another form of claming up):
Clams Fagolia: Fresh clams made with a tomato base soup, herbs, spices and cannelli beans
with crushed red pepper, It different!
Opening Arguments

The Merger
Fresh mozzarella cheese, finished with a light sauce made from butter, white wine, lemon, chicken stock the essence of lemon and a touch of tomato.
Take a ball of fresh mozzarella cheese; cut the cheese into thirds.  Then place the cheese first into a bowl of flour and
then bread crumbs, pressing firmly to get the bread crumbs to hold.

In a sautee' pan add about 2 oz of Extra Virgin Olive Oil and bring to medium high heat.  Before you begin here is what
else you need.

4 ounces of chicken broth;
1 ounce white wine
One half of whole lemon (take other half of lemon and zest
4 ounces of unsalted butter
2 pieces of anchovy
Place mozzarella in the pan watching to make sure it does not burn, turn over and when done remove from pan, drain
excess oil and add the white wine and chicken broth, and let it come to low boil, then add anchovy and let dissolve,
then lemon and zest along with the butter. Simmer at low boil as it should begin to thicken, add back mozzarella and
place pan in 400 degree oven for about 4 minutes.  BE CAREFUL TO USE POT HOLDER WHEN YOU GRAB THE
HANDLE OF THE PAN!!!
Place 6-8 artichoke hearts on some paper towels to dry them off completely.  Then in a bowl add some flour, salt and pepper.  Dip each artichoke in the flour several times, shaking off the excess each time.  Set aside. 
Take 6-8 medium shrimp and do the same as the artichoke hearts and set aside.  Now, in a saute pan, add about 1/4 cup of extra virgin olive oil and bring to a medium high heat, place the artichokes into the oil and let them brown on both sides and remove. While taking them out be adding the shrimp to the oil.  Once shrimp are golden brown remove from pan.  Drain off excess oil and return to the burner. Add 1/4 cup pineapple juice, along with same amount of crushed pineapple (get the juice from the same container), (it should sizzle because it is deglazing the "fond" from the bottom of the pan), one-half cup heavy cream, add two tablespoons of chopped shallorts, two tablespoons of butter, about 2 ounces of peach brandy, fresh mint
Interrogation Time
 
Grilled Artichoke Hearts and Shrimp w/ Pineapple Cream Sauce
Taking the Fifth
(another form of claming up):
Clams Fagolia: Fresh clams made with a tomato base soup, herbs, spices and cannelli beans; with crushed red pepper, It different!

4 oz Extra Virgin Olive Oil
4 Cloves of garlic, chopped
1 Can Cannelli Beans
2 Small cans tomato paste
12 Little neck clams
4 oz of butter
One half of whole lemon
2 oz white wine

In a pot place about 4 ounces of Extra Virgin Olive Oil, together with three cloves of garlic, begin with the garlic browning, then add 2 cans of tomato paste plus 4 cans of water (use empty can a measuring cup), let it begin to slow boil, then add the beans and then the clams. When the clams open up, add the butter, squeeze in the lemon and add the white wine.
Right of First Refusal
Broccoli Rabe, sausage, garlic, extra virgin olive oil.
One bunch of broccoli rape, cut about 1/4inch off the bottom, rinse in cold water, shake out excess water and place on paper towels to pat dry. 
Extra Virgin Olive Oil-      4 ounces
Sausage                        6-8  inches, remove from casing and break apart.
Garlic                            6 Cloves chopped coarsely
White Wine                   2 Ounces
Chicken Stock               3 Ounces
Crushed Red Pepper      To taste or 1/4 tsp.
Bring EVOO to a medium heat and add the garlic, when it begins to brown add the sausage and cook throroughly.  Add the white wine, chicken stock and then the Broccoli Rape, cover the pan for about 4 to 5 minutes, to allow the broccoli to cook. Now the broccoli is supposed to be only cooked to the point that when you bite into it there is a slight crunch "al dente".  Add the crushed red pepper when finished.

Spill The Beans!
Pasta: Fagolia, pasta and beans in a light tomato sauce.
Breach of Contract
Clams or Mussels Fra Diavolo (from the devil; mirroring Dante Alegheri
passing through the circles of hell) it’s spicy to kick up your awareness of what to expect!

This  is an easy one.
Use about a dozen clams or mussels. In a saute pan add about:
3 Extra Virgin Olive Oil
Place the shellfish into the sautee pan under a medium high heat, and cover until the clams open.

This is the hard part!  Open a jar of Anna's Simply Gourmet, "Zesty Marinara" sauce.  You can add some extra crushed red pepper.

Serve over Linguine.
Tomato Paste                     (2) 8 oz cans
Onion Chopped                   1//2 cup
Extra Virign Olive Oil            4 oz
Cannelli Beans                    2 Cans
Oregano                             3 Tablespoons
Burgundy Wine                   2 oz
Crushed Red Pepper           1 Tablespoon
In a deep sautee pan or pot heat the olive oil to a medium heat, add the onions and let is brown, then add the two cans of tomato paste, now taken one can and fill 5 times with water and add, take time to stir the paste into the water, keep temperature at medium heat, add the oregano, burgundy wine and crushed red pepper.

Previously cook ditallini place in bowls add the finished sauce (note if you add the macaroni to the sauce the starch will soak up the sauce. 
MORE RECIPES TO COME!