Gnocci

Ingredients 

2 pounds of Ricotta cheese 

2 eggs 

2 ½ cups of flour 

1 cup of grated cheese 

Directions

Beat the eggs lightly together than 

add the Ricotta cheese, flour and 

grated cheese. 

Gently with your hands mix all the ingredients until they are well incorporated. You  may also use a mixer with a dough hook. 

Let rest for about 10 minutes. 

Roll the dough onto a lightly floured board, shaping the dough into small ropes. 

Cut them into little pieces. 

Roll them across a gnocchi board, or use the tip of a floured fork tine to form ridges. 

Place the gnocchi on a floured sheet pan and place them into the freezer. 

When ready to use place in a pot of boiling salted water. 

The gnocchi are done when they float to the top.   Serve with your favorite sauce.

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Pesto Sauce

Ingredients 

2 cups of fresh basil 

¼ cup of pine nuts 

1 garlic clove 

½ cup of olive oil 

½ cup of freshly grated cheese 

Salt and pepper 

Directions

In the food processor pulse the 

basil, pine nuts, garlic and salt and 

pepper. 

With the processor running gradually add enough oil to form a thick consistency. 

Transfer mixture to a bowl and stir in the grated cheese. 

This sauce is great for gnocchi. 

When adding to pasta save a little of your water to mix in the pesto sauce. 

* Another great way to serve this is, layer a piece of sliced tomato, fresh mozzarella and a little pesto sauce, top with fresh chopped basil and a little oil. It is really delicious. 

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Pepperoni Bread

Ingredients 

2 loaves of fresh or frozen pizza 

dough 

2 cups of sliced pepperoni 

2 cups of shredded mozzarella 

cheese 

1 egg 

2 tablespoons of sesame seeds

Directions

Preheat oven to 400 degrees 

Roll dough out into a rectangle 

Put 1 cup of cheese all over the dough leaving a edge all around the dough 

Place 1 cup of pepperoni evenly over cheese 

Roll up jelly roll style tucking in the sides 

Beat egg and brush on top of bread and top with sesame seeds 

Bake at 400 degrees for 15 minutes and lower heat to 350 for 10 minutes 

Repeat with remainder of the dough 

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Farro Salad

Ingredients 

1 cup of Farro (Wheat 

Berries) 

1 cup of grape tomatoes 

( sliced in half) 

½ cup crumbled Ricotta 

Salata cheese 

½ cup red onion 

chopped 

½ cup Kalamata Olives 

(pitted) 

¼ cup chopped fresh 

basil 

¾ cup marinated 

artichoke hearts ( sliced) 

¼ cup sun dried tomatoes ( sliced) 

¼ cup of capers (rinsed) 

3 cups of arugula 

Dressing: 

¼ cup of fresh lemon juice 

½ cup of extra virgin olive oil 

Salt and pepper to taste 

2 garlic cloves chopped 

1 teaspoon of oregano 

Directions

Make the Farro according to the package—set aside to cool.  When Farro is cooled, place 

in a large bowl and add all the ingredients—mix really well. Whisk together all the 

dressing ingredients and mix into the salad.  Adjust the seasoning according to your 

taste.  Refrigerate for a couple of hours.

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Stuffed Calamari

Ingredients: 

2 lbs cleaned calamari 

2 cups bread crumbs 

¼ cup chopped parsley 

½ cup grated Romano cheese 

2 cloves chopped garlic 

Salt and pepper 

¾ cup chopped celery 

¾ cup chopped onions 

1 lb chopped cleaned shrimp uncooked 

1 stick butter 

1 lemon 

olive oil dipping 

Directions: 

Sauté onions and celery in butter and shrimp. Meanwhile; add breadcrumb to parsley, 

cheese, garlic, salt and pepper. When celery mixture is cooked, stir in ¼ cup bread 

crumbs, and 2 tablespoons olive oil. Stuff mixture inside cleaned calamari. Dip in olive 

oil, and then bread crumbs. Lay on a casserole dish that is well sprayed. Top with lemon 

slices. Bake at 350 for 25-30 minutes. May also be served with light topping of Marinara 

Sauce. (See recipe at this site) Serves 4 - 6 

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Sausage Bread

Ingredients: 

2 loaves fresh or frozen pizza dough 

1 pkg. of fresh baby spinach chopped 

1 1\2 pounds of bulk Italian sausage 

1\2 cup of grated Romano cheese 

1 1\2 cup of shredded mozzarella 

cheese 

2 eggs 

1 tablespoon of sesame seeds 

Directions: 

Preheat oven to 400 degrees 

Cook sausage out of the casing until brown breaking it up in little pieces 

Chop spinach and place in large bowl 

Add your cooked sausage to spinach and add the two kinds of cheeses 

Add 1 of the eggs well beaten to the mixture 

Roll out one of the dough into a rectangle 

Place half the mixture on top of the dough leaving a little edge all around the dough 

Roll tucking in the edges 

Beat remaining egg and brush dough with half of the egg mixture

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Stuffed Small Artichokes

INGREDIENTS

15 artichokes in water (from cans), drained and dry

½ pound ricotta cheese

3 tablespoons parsley, chopped

3 tablespoons parmesan cheese, grated

½ teaspoon nutmeg, grated

Salt and pepper, to taste

1 tablespoon chives, snipped

1 cup Italian breadcrumbs (add more as needed)

2 eggs 

Oil for frying

1 jar Salvaggio’s marinara sauce

DIRECTIONS

Open artichokes up (make sure they are dry). Mix ricotta cheese, parsley, parmesan cheese, nutmeg, salt and pepper and chives. Spoon mixture in the middle.

In a separate bowl, beat eggs. Dip each artichoke into egg mixture, followed by breadcrumbs.

Heat oil in fryer and fry artichokes. Drain onto paper towels. Spoon Salvaggio’s marinara sauce on top. Serve. 

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Pasta alla Norma

INGREDIENTS

2 small, firm eggplants

Kosher salt

1 cup vegetable oil

1/3 cup olive oil

4 garlic cloves, crushed and peeled

¼ teaspoon peperoncino flakes

4 cups plum tomatoes

1 pound ziti

Fresh basil leaves

2 cups fresh ricotta salata, shredded

DIRECTIONS

Trim eggplants into 1 ½ inch chunks with skins on. Toss them with 1 teaspoon of salt and drain in colander for 30 minutes to an hour. Heat oil in sauté pan. Spread eggplant in oil and leave in place for 10 minutes, tossing until the eggplant is soft and brown on all sides. Drain on paper towel (keep in a warm spot). 

Boil pasta in salted water. 

In a sauté pan, heat oil and add garlic. Sprinkle peperoncino flakes in pan. Add the crushed tomatoes and a little water. Simmer sauce for approximately 12 minutes. Season with salt and pepper.   

When pasta is done, add to sauce, tossing to coat. Turn off heat. Add shredded basil and shredded ricotta salata. Drizzle with olive oil and toss. Add eggplant and more cheese on top.

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Stuffed Dates

INGREDIENTS

10 large dried dates

5 pieces prosciutto

¼ pound Gorgonzola cheese, cut into chunks

Toothpicks

DIRECTIONS

Make a large slit in date. Stuff a piece of Gorgonzola into the date and wrap with a thin slice of prosciutto. Stick a toothpick into each one and serve.

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Pane Fritta

INGREDIENTS

1 pizza dough (store bought), cut into pieces

Vegetable oil

Topping:

1 cup powdered sugar 

OR 

1 cup sugar

4 teaspoons cinnamon

DIRECTIONS

Heat oil in fryer. Drop dough pieces into hot oil and fry until brown. When done, drain on paper towel. Roll in sugar and cinnamon or powdered sugar.

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Chicken Carbonara with Peas

NGREDIENTS

1 cup breadcrumbs

½ cup walnuts, chopped

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped

2 tablespoons lemon zest

½ teaspoon kosher salt

½ teaspoon pepper

Carbonara Sauce

½ pound Salvaggio’s thick pepper bacon

1 pound chicken tenders

1 garlic clove, minced

½ cup white wine

1 tablespoon lemon juice

1 pound pasta (fettuccini)

3 eggs

½ cup parmesan cheese, grated

¼ cup heavy cream

1 cup frozen peas

¼ cup parsley, chopped

DIRECTIONS

Heat oil in sauté pan. Toast breadcrumbs and walnuts in oil for 5 minutes. Toss mixture with parsley and zest. Season with salt and set aside.

Sauté bacon in a large pan until crisp. Transfer to a plate, leaving a little bacon grease in the pan. Add chicken pieces to the same pan. Sauté 3 minutes per side. Add garlic to pan. Deglaze pan with wine and lemon. Reduce until liquid is nearly evaporated, about 3-4 minutes.

Cook pasta.

In separate bowl, whisk eggs, parmesan and cream. Add the peas. Mix in pan with the chicken and add the bacon back to the pan. 

Add the pasta. Toss mixture to coat all the ingredients. Sprinkle breadcrumb mixture on top of pasta.

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Bruscetta

INGREDIENTS

1 baguette

Olive oil

1 clove garlic, minced

1/3 cup mayonnaise

1/3 cup crumbled Gorgonzola cheese

2 teaspoons white wine vinegar

¼ teaspoon dry mustard

½ cup tomatoes, chopped

1 tablespoon extra virgin olive oil

Basil leaves

Salt and pepper, to taste

DIRECTIONS

Brush baguette slices with oil and grill. Spread garlic on top of slices. 

Mix together mayonnaise, Gorgonzola cheese, vinegar and mustard.

In another bowl, toss tomatoes, basil, oil, and salt and pepper to taste. Spread cheese mixture on top of bread.  Top with tomato mixture and more basil. 

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