Caprese Salad Napolean

Ingredients

1 cup basil leaves 

½ cup of olive oil 

½ cup of white wine vinegar 

¼ cup of honey 

1 teaspoon of Dijon mustard 

1/3 cup of heavy cream 

3 large tomatoes--sliced 

3 mozzarella balls--sliced 

Directions

Salt and  pepper with freshly ground black pepper 

Blend basil, oil, vinegar, honey and mustard and add the cream

Start with a tomato slice, top with cheese and  drizzle with dressing

Repeat two more times ending with tomato and dressing then garnish with chopped basil

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Pasta with Eggplant

Ingredients 

2 eggplants 

1 can of whole tomatoes 

½ cup of olive oil 

Pesto Sauce 

3 cups of fresh basil 

½ cups of pine nuts 

Olive oil 

½ cups of grated cheese 

Salt and pepper 

Red pepper flakes 

½ cups of toasted breadcrumbs 

1 pound of pasta 

Peel and cube the eggplant. Heat the olive oil and sauté the eggplant.

 Add the tomatoes to the eggplant and continue to cook for about 15 minutes. 

Place the basil in a food processor and chop. 

Add the pine nuts garlic and cheese and start to add the olive oil until a nice consistency forms. 

Set aside and boil your pasta. I like to use long thick linguini for this dish. 

When the pasta is done, drain it, reserving about 2 cups of the hot liquid. 

Add the pasta back to the pan and start to mix the pesto sauce into the pasta stirring until all the mixture is used. 

If you need to add water at this time start to do it little by little. 

When completed add the eggplant mixture on top with toasted breadcrumbs. 

Serve with more grated cheese. Serve immediately.

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Veal Piccata

Ingredients 

6 pieces of Veal Cutlets 

¾ cup flour seasoned with salt 

and pepper 

1cup chicken broth 

1 tbls. cornstarch 

1 lemon / sliced 

¼ cup capers 

1/2 cup artichoke hearts 

1/2 cup of any wine 

2 sticks of butter 

Directions 

Dredge veal in flour. 

Melt 1 stick of butter in sauté pan over medium heat.  

Sauté veal until lightly brown, then place in a hot platter to keep warm. 

Add 1 cup chicken broth mixed with 1 Tbsp. of cornstarch to sauce pan. Bring it to a  boil and reduce heat, then add lemon 

slices, capers, artichokes hearts and wine. 

Continue stirring until sauce thickens and season with salt and pepper. 

Turn off heat and add 1 stick of butter. The sauce will have a beautiful gloss to it. 

Place veal on plates and spoon sauce over veal and sprinkle with chopped parsley. 

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Italian Milkshake

Ingredients 

2 cups Vanilla Ice Cream 

1 ½ cups of lemon sorbet 

¾ cup of lemon juice 

2/3 cup of vodka (optional) 

½ cup of Persecco (sparkling wine) 

Place ice cream, sorbet, lemon juice, vodka and persecco into blender. 

Blend until thick and creamy.

Place a small  dollop  of sorbet into each glass.

Serve with a spoon.

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Lentine's Sweet Potato Cups

Ingredients 

Roasted or baked sweet potatoes 

4 oranges 

¼ cup of orange juice 

3 teaspoons of brown sugar 

1 teaspoon of cinnamon 

Salt and pepper 

Marshmallows 

Directions 

Roast your potatoes, and peel the skins off. 

Start mashing them and add the remaining ingredients beat until nice and creamy. 

Cut your oranges in half and hollow them out. 

Fill each half with potato mixture bake in the oven on 350 degrees for 20 minutes. 

Top each orange with one marshmallow and continue to bake for 5 minutes longer. 

Serve each person an individual potato cup. 

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Green Beans with Tomato Sauce

Ingredients 

8 cups of fresh green beans 

1 28 oz can of crushed tomato's 

1 28 oz can of tomato sauce 

1 onion slices 

2 tablespoons of olive oil 

1 tablespoon of sugar 

1 clove of crushed garlic 

salt and pepper 

Directions 

Place beans into a pot of boiling water, continue to boil for 4 minutes and drain. 

Set the beans aside, sauté garlic and onions in olive oil. 

Cook for about 5 minutes, add the cans of tomato's, sugar and salt and pepper. 

Continue to cook for about 8 minutes, add the green beans continue until the beans are nice and crisp.

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Polpette di Ricotta

Ingredients 

1 pound of fresh ricotta 

1 cup of breadcrumbs 

3/4 cup of grated cheese 

Pinch of ground nutmeg and 

cloves 

3 eggs 

Salt and pepper 

Vegetable oil 

Directions

The first thing you are going to do is mix the eggs cheese and ricotta with your hands.

Add the breadcrumbs slowly  then add the nutmeg-cloves-salt and pepper.   

In the meantime, continue to blend the ricotta  until it holds  together.

Let the mixture sit for a few minutes until it absorbs the breadcrumbs. 

Warm up the oil in a frying pan, form the patties and fry on both sides until lightly 

golden brown. 

Drain on paper towel and eat at room temperature.

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Baccala

Ingredients 

Dried Baccala (6 pieces) 

1 cup of flour 

2 teaspoons of salt 

2 teaspoons of ground black 

pepper 

1 teaspoon of paprika 

1 teaspoon of garlic powder 

oil for frying 

lemons 

Directions 

3 days before you are going to cook the cod, you need to cut it into pieces and soak it in water changing the water 3 to 4 times a day. 

 Than you are going to squeeze all the water out of the cod, season the flour with the salt. pepper, paprika, and garlic

powder. 

Dredge the fish into the flour mixture, heat the oil in a fry pan, fry until golden brown on each side and drain on paper towels.  Squeeze lemon onto the fish.

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Pasta San Giuseppe

Ingredients 

1 pound of dry split peas 

1 pound of dry lentils 

1 can of fava beans (or use can use 

dry) 

1 can of chickpeas —drained and 

rinsed 

1 can of red kidney beans—drained 

and rinsed 

1 can of white kidney beans— 

drained and rinsed 

2 small cans of chopped tomatoes 

1 cauliflower—cut into small pieces 

1 broccoli cut into small pieces 

2 to 3 large anise bulbs cut into small pieces (save the fronds) 

4 small onions chopped 

Olive oil 

Salt and pepper

Directions

The first thing you are going to do is cook a little onion and 1 can of tomatoes, add 

some salt and pepper.  

Do the same in another pot.  

When nice and brown add 1 with 

split peas and the other with lentils.  

Fill each put up covering the peas and lentils.  

Bring to a boil and than simmer until soft but not mushy about 1 hour.  

In the meantime 

parboil your broccoli and cauliflower together in salted water-drain reserving some of 

the water.  

Next you are going to sauté the onion and the fennel together with some 

olive oil. 

Next you are going to put everything into a large pot. Make sure you add a 

little of the reserved water. 

Put the pot back on the stove and cook for a few minutes, 

add more salt and pepper.  

Cut up the fronds of the fennel and add a large amount to 

the pot.  

Boil at least 2 pounds of fresh fettuccini and mix into the pot.  

*This Pasta dish is normally served on St. Joseph’s day, but I don’t see why you can’t eat it 

anytime you would like.  The dish also makes enough to feed many—Enjoy!  

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Pasta with Artichokes

Ingredients 

1 pound of pasta of choice

¾ cup of olive oil 

1 stick of butter 

2 cans of cream of chicken soup 

2 cans of chopped artichokes in water 

 ½ pint of whipping cream 

¾ cup of grated Romano cheese 

½ cup of fresh chopped basil 

Salt and Pepper 

Directions

Melt olive oil and butter in a large sauté pan. 

Add 2 cans of cream of chicken soup and ½ pint of whipping cream. 

Stir until creamy and add the artichokes. 

Start to boil your pasta. 

Add the cheese and basil to cream mixture, when pasta is done add it to the mixture coating.

Season with more cheese and salt and pepper.

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Palomino Sauce

Ingredients 

2 jars of plain tomato sauce 

1 cup of mashed carrots 

1 pint of whipping cream 

1 cup of parmesan cheese 

Directions

Starting with your sauce already made up, add mashed carrots. 

Blend them real good and slowly add the whipping cream. 

Heat through making sure it is well blended. 

Do not let sauce come to a boil. 

Turn your sauce off and add the grated cheese mixing well. 

Great over gnocchi, ravioli or the pasta of your choice.

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Fritelli di Ricotta

Ingredients 

4 eggs 

1 pound of fresh ricotta 

1 tablespoon of vanilla 

½ cup of flour-sifted 

½ cup or cake flour- sifted 

1 tablespoon of baking powder 

Pinch of salt 

Directions

Beat sugar and eggs until creamy.  

Add ricotta, sugar, vanilla, beat until smooth.  

Refrigerate for 1 hour or up to 12 hours.  

Heat about 6 quart oil in a small pan.

Drop batter using a small scooper.  

The balls will start to roll around.  

Continue to fry them until golden brown. 

Drain on paper towel. Dust with powder sugar. 

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White Bean Crostini

Ingredients 

olive oil 

1 small chopped onion 

2 carrots chopped 

2 stalks of celery chopped 

1 can of cannellini beans rinsed 

1 baguette 

2 cups of arugula 

salt and fresh ground pepper 

  

Directions 

Saute the onion, celery, carrot in olive oil.  

Add the beans, then remove from heat and season with salt and pepper. 

In the meantime, cut the baguette diagonal into slices, brush with olive oil.

Bake at 400 degrees until brown. 

Spoon the bean mixture on top of bread, drizzle with olive oil and top with arugula leaves.

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Cauliflower Gratin

Ingredients 

1 head of cauliflower-chopped in 

medium size florets 

1 medium red onion-sliced 

1 tablespoon of fresh lemon juice 

2 tablespoon of olive oil 

2 large cloves of garlic 

1 tablespoon of chopped parsley 

  

2 tablespoons of parmesan-reggiano cheese 

2 tablespoons of asiago cheese 

1/2 cup of shredded fontina cheese 

  

Directions

Put cauliflower, onions and lemon juice in a pot of water.

Heat to boiling and simmer for 6 minutes then drain. 

Put oil, garlic, parsley in a baking dish, add cauliflower and 

mix.

Add the fontina cheese on top, than the grated cheeses.

Season with salt and pepper and bake in a 425 degree over for 30 minutes or until nice and bubbly.

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Parmesan Cups

Ingredients 

½ cup of parmesan cheese 

Directions 

Warm a teflon pan over a 

medium high heat 

Sprinkle in the cup of parmesan 

cheese 

Cook for 2-3 minutes 

Grab a 8 oz. bowl 

Flip cheese onto the bowl and mold with your hands.  

Let cool for 5 minutes and serve with salad. 

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Tomato, Egg and Olive Salad

Ingredients 

Sea Salt and Pepper 

6 ripe vine tomatoes 

1 small red onion sliced 

6 hard boiled eggs sliced 

½ cup of black olives 

Fresh basil leaves chopped or cut into 

ribbons 

Olive oil 

Directionsw

Arrange and slice tomatoes on a dish. 

Add slice onions on top of them, add the egg and put olives all over the salad. 

Scatter fresh basil over salad and drizzle with olive oil. 

Lightly season with salt and pepper. 

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Pasta with Alfredo Sauce

Ingredients 

1 pound of pasta of your choice 

1 stick of butter 

1 ½ cups of grated cheese 

2 pints of heavy whipping cream 

¼ cup of chopped fresh basil 

Salt and pepper 

Directions 

Melt the butter in a large sauté pan.

Add whipping cream.

Heat for a few minutes and add grated. 

cheese, basil salt and pepper. 

Mix with your choice of pasta.

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Amoigue Sauce

Ingredients 

6-8 fresh tomatoes 

¼ cup of olive oil 

Juice of 3 lemons 

2 tablespoons of oregano 

2 tablespoons of fresh chopped basil 

Salt and Pepper 

Directions

Place tomatoes into boiling water for 2-3 minutes.

Rinse in cold water and peel skin off. 

Crush them into a bowl .

Add the remaining ingredients and serve with steaks.

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Pay Day Bars

Ingredients: 

1 package of yellow cake mix 

½ cup butter-softened 

1 egg 

3 cups of miniature marshmallows 

2/3 cup -- light corn syrup 

¼ cup of butter 

2 teaspoons of vanilla 

2 cups of peanut butter chips 

2 cups of rice crispies 

2 cups salted peanuts 

Directions: 

Mix cake mix, butter and egg until crumbly—press into a 9 x 13 pan—may have 

to work with it a while 

Bake for 12 to 18 minutes at 350 degrees 

Take out of oven and sprinkle with the marshmallows—return to oven for 1 to 2 

minutes or until they began to puff 

Cool, while preparing topping 

Heat 2/3 cup of corn syrup—1.4 cup of butter—2 teaspoons of vanilla—2 cups of 

peanut butter chips—stirring constantly until smooth 

Remove from heat add 2cups of rice crispies and 2 cups of peanuts—mix well, 

spoon and spread over the cake 

Chill for at 1 hour before cutting them into squares

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Penne with Roasted Vegetables

Ingredients 

4 ounces  of sundried 

tomatoes 

1 red pepper—sliced 

1 zucchini—sliced 

1 onion sliced 

8 asparagus stalks sliced in 

1 inch pieces 

2 cloves of garlic 

2 teaspoons of red pepper 

seed 

¼ cup of olive oil 

½ cup of basil chopped    

Parmesan cheese 

1 pound of whole wheat pasta 

Salt and pepper 

Directions

In a sauté pan cook whole garlic, onions, pepper seeds and sun dried tomatoes in olive 

oil. 

Brush the sliced vegetables with a little olive oil and cook on a grill pan.  

In the meantime, boil a pot of water and add the pasta and cook until al dente.

Season the  vegetables  with salt and pepper.  

When pasta is done, drain, and toss the pasta with the vegetables.  

Season with additional salt and pepper and add grated cheese and chopped basil.

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Pasta Salad with Basil Dressing

Ingredients:

2 cups of fusilli pasta 

1 cup of grape or cherry tomatoes 

½ cup of marinated sun dried tomatoes 

2 tablespoons of toasted pine nuts 

Dressing: 

½ cup of chopped basil 

2 cloves of chopped garlic 

Juice from 1 lemon 

½ cup of extra virgin olive oil 

¼ cup of white wine or white balsamic vinegar 

Salt and freshly ground black pepper 

½ cup of grated parmesan cheese 

Directions:

Cook the pasta in salted water-drain and rinse with cold water.

Set aside in refrigerator for 1 hour. 

Next make the dressing, put all the ingredients into food processor until well blended, cut tomatoes in half, slice the olives and the sun dried tomatoes.

Add all of this to the pasta, mix well and sprinkle with parmesan cheese.

Season with more salt and pepper if needed.

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Pasta with Olive Oil and Garlic

Ingredients 

1 1/2 pounds of linguini 

4 cloves of garlic or more 

1 cup of olive oil 

2 tablespoons of red pepper seed 

1/4 cup of chopped parsley 

salt and pepper 

parmesan cheese 

  

Directions

Boil pasta until al dente.

Heat olive oil and add garlic crushing slightly, add red pepper 

seeds.

Heat garlic until it browns be carful it does not burn.

Turn off add pasta, serve with cheese and parsley.

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Vitello Casa Blanca

Ingredients 

1 pound of veal sliced very thin 

1/4 pound of shrimp-cleaned and 

deveined 

1/2 bag of baby spinach 

3/4 cup of roasted red pepper- 

sliced thin 

1 cups of artichoke hearts 

lemon 

flour 

1 stick of butter 

1/4 cup of olive oil 

1/2 cup of white wine 

2 cloves of garlic crushed 

13/4 cup of chicken broth 

Salt and pepper 

  

Directions

Dredge the veal and shrimp in flour.

In the meantime heat a 1/2 stick of butter and olive oil in a saute pan and saute the veal, turn it over and add the shrimp.

Season with salt and pepper.  

Remove the veal and shrimp and keep warm, then add wine, spinach, artichokes, red pepper, freshly squeezed lemon juice and saute a few minutes to reduce the wine.

Add the veal and shrimp back in and cover with sauce.

Turn stove off and add the remaining butter.

Serve with freshly chopped parsley.

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Shrimp and Scallop Pasta Alfredo

Ingredients 

1 pound of Pasta or Tortellini 

1 stick of butter 

1 1/2 cups of grated cheese 

2 pints of heavy whipping cream 

1/4 cup of fresh chopped basil 

1/4 pound of Shrimp 

1/4 pound of Scallops 

salt and pepper 

Directions

  

Melt butter in saute pan, season Shrimp and Scallops and then saute on both sides.

Remove and keep on a warm plate.

Add the whipping cream bring to a boil, reduce heat for a few minutes.

Add grated cheese and basil then put Shrimp and Scallops back and mix the pasta with 

the sauce.

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Pasta Carbonara

Ingredients 

1 pound of Penne Pasta 

1 pound of Bacon 

1 ¼ cup of grated Romano cheese 

6 eggs 

1 pint of heavy whipping cream 

2 tablespoons of olive oil 

Salt and Pepper 

¼ cup of chopped parsley 

Directions

Heat oil and fry the bacon until crisp.

Boil Pasta about 10 minutes in water until al dente . 

Beat 6 eggs, grated cheese, whipping cream salt and pepper together. 

Drain pasta and add to pan with the bacon in it. 

Mix the pasta and the bacon real good and add the cream mixture turning to coat well. 

Add the chopped parsley and sprinkle with more grated cheese serve immediately. Enjoy!

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Veal Involtini

Ingredients 

8 asparagus spears-blanched 

4 pieces of Veal Scallopini 

4 slices of proscuitto 

4 sliuces of provolone cheese 

 flour 

salt and pepper 

3 tablespoons of butter 

1/2 cup of olive oil 

1/4 cup of Marsala Wine 

1/2 cup of Beef Broth 

fresh chopped parsley 

kitchen string 

  

Directions

Place a piece of proscuitto, cheese and  2 pieces of asparagus on Veal with ends sticking out.

Roll up and tie with kitchen string.

Dredge in flour and season with salt and pepper

Heat 2 tablespoons of the butter and olive oil and saute the rolls until brown

Remove and keep on a warm plate

Add the Marsala wine and the beef broth to the pan and bring to a boil scraping the bits on the bottom for 3-4 minutes.  Season with more salt and pepper then add Veal back to the pan. 

Turn off stove and add the remaining butter and sprinkle with parsley.

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Potato Gnocci

Ingredients 

4 IDAHO POTATO (THE SAME SIZE) 

1 EGG 

2 CUPS OF FLOUR 

1 TEASPOON OF SALT 

Directions 

Boil potatoes whole with skins,  in a pot of salted boiling water.  Drain, cool and peel the potatoes. Put the potatoes through a ricer. Stir in the flour, eggs, and salt. 

Gather dough with hands and knead for 10 minutes—let rest for another 10 minutes. 

On a floured board, roll out a small amount of dough to form a ½ inch thick rope.

Cut into small pieces.  

Roll out on the back of the fork to make indentations. 

Put onto floured pan—when completed place into a pot of boiling water. 

When they float to the top they are done—serve with your favorite sauce. 

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Greek Salad

Ingredients 

2 heads of romaine lettuce washed and torn into bite size pieces 

1 cup of grape tomato's 

1 cucumber sliced 

1 small red onion sliced 

½ cup sliced beets 

1 cup of peppercini peppers 

1 cup of greek olives 

½ pound of feta cheese, cubed 

Dressing: 

½ cup of olive oil 

¼ cup of vinegar 

½ teaspoon of dried oregano 

½ teaspoon of sugar 

Juice from 1 lemon 

1 clove of garlic crushed 

salt and pepper 

Directions

Place lettuce in a salad bowl or large platter.  

Arrange the vegetables around the lettuce and top with feta cheese. 

Mix all the dressing ingredients together and shake until well blended. 

Pour dressing on top of salad.

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Pasta alla Arrabiata

Ingredients 

1/4 cup of olive oil 

1/4 pound of pancetta 

3 cloves of garlic chopped 

1 teaspoon of red pepper flakes 

28 oz. can of chopped tomatoes 

3 tablespoons of chopped fresh 

parsley 

1/3 cup of grated cheese 

salt and freshly ground pepper 

1 pound of pasta of your choice 

  

Directions

Heat olive oil, add pancetta and saute for 3 minutes.

Reduce heat and add the garlic, stirring so it does not burn.

Add red pepper flakes, tomatoes, salt and pepper.  

Bring the mixture to a boil, reduce and simmer for at least 15 minutes.  

Boil pasta, add parsley to sauce, mix the pasta to sauce and add the grated cheese. 

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