Italian Hamburgers

Ingredients: 

2 pounds of ground sirloin 

1 onion chopped 

½ red peppers chopped 

½ cup of breadcrumbs 

`1/4 cup of grated Romano cheese 

¼ cup of chopped parsley 

2 cloves of garlic 

1 egg 

Salt and pepper 

Tomatoes 

Lettuce 

Mozzarella Balls 

Mustard 

Ketchup 

Hamburger buns 

Pesto Sauce

Directions:

Mix all the ingredients—make into 4 1/4 pound patties. 

Preheat your grill and spray with grill spray 

Grill on both sides turning only once—top with fresh mozzarella cheese. 

Place on a bun and serve with condiments of your choice—I like to eat these 

without a bun, and I also top mine with Pesto sauce.

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Fruit Tart

Ingredients 

2 cups flour 

1 cup of sugar 

1/2 cup of butter softened 

1 teaspoon of grated lemon peel 

1 teaspoon of lemon juice 

1 teaspoon vanilla 

3 eggs 

 1 cup of raspberry preserves 

3/4 cup of marscapone cheese 

 fresh fruit for topping--kiwi, strawberries, blackberries. raspberries 

 honey and powder sugar

Directions

Mix the sugar, flour, butter, lemons, vanilla, eggs until soft dough forms.

Knead for a 

few minutes--place in refrigerator--

Heat oven to 350 degrees put dough into tart pan 

making sure dough goes up sides--pat dough evenly--bake about 25 to 30 minutes.

Cool 

completely.

 In the meantime heat preserves, mix marscapone cheese with 1 tablespoon of sugar,

spread over crust, than put preserves on top.

Arrange fresh fruit on top--drizzle with 

honey and dust with powdered sugar-- 

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Chicken Parmesan

Ingredients 

Chicken breasts 

Italian Breadcrumbs 

Italian tomato sauce 

Mozzarella cheese 

Eggs 

Olive oil and butter for frying

Directions 

Dip the chicken breasts in beaten eggs than breadcrumbs. 

Start frying chicken in oil on both sides until golden brown. 

Drain the chicken on paper towel and place on a baking sheet. 

Top chicken with sauce and cheese and bake at 350 degrees for 25 minutes or until the cheese in bubbly. 

Serve with extra sauce. 

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Stuffed Grape Leaves

Ingredients 

1 Jar of grape leaves 

2 pounds of ground sirloin 

1 pound of ground lamb 

1 cup of cooked rice 

1 teaspoon of salt 

1 teaspoon of pepper 

2 teaspoons of ground 

cinnamon 

2 cloves of garlic 

1 lemon 

Directions

Mix all the ingredients except garlic and lemon. 

Drain and rinse the grape leaves. 

Place 1 grape leaf down with 1 tablespoon of mixture. 

Roll up the leaf tucking in the sides. 

Place seam side down in a pot. 

Continue to roll stacking leaves on top of each other. 

Place water in the bottom of pot. 

Squeeze lemon and add 2 cloves of garlic in pot. 

Bring to a boil and reduce heat for 40 minutes. Serve with squeezed lemon.

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Caponata

Ingredients 

3 tablespoon of Olive Oil 

2 eggplant-cubed 

1 large onion-chopped 

1 1lb container of green olives slice in half 

1 small jar capers 

4 stalks celery 

½ can of tomato sauce 

½ can of puree 

1 small can of paste 

¼ cup of sugar 

½ cup of white vinegar 

Salt and pepper 

Directions 

Wash and cut the eggplant into cubes, salt them and set aside. 

Meantime put the sauce, puree, and paste on top of stove and heat through. 

Saute the onions and celery. 

Add the eggplant, olives, and capers to sauce mixture. 

When the celery and onions are soft add them also. 

Mix really good and add the salt and pepper. 

Mix the sugar and vinegar together until the sugar dissolves. 

Add that to the tomato mixture and cook on top of stove until eggplant are soft—about 45 

minutes.  When completed put into the refrigerator, serve with hard crusty bread.

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Artichoke Salad

Ingredients 

2 cans of marinated artichokes 

2 cups of small fresh mozzarella balls 

1 package of grape or cherry tomatoes 

½ cup of black olives 

1 small red onion sliced 

Dressing: 

½ cup of extra virgin olive oil 

¼ cup of white wine vinegar 

Salt and fresh ground black pepper 

Chopped basil leaves (10 large) 

Put all the ingredients into a large bowl—mix the dressing ingredients and toss

Sprinkle with basil leaves and season the salad with salt and fresh ground black pepper. 

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Baked Salmon

Ingredients 

4 Salmon filets 

Olive Oil 

3 Chopped fresh tomatoes 

Chipolte 

Directions 

Place Salmon in a casserole dish 

Brush with a little olive oil on each piece 

Sprinkle with seasoning 

Add chop tomatoes and 1 pat of butter on each piece 

Bake at 350 degrees for 25 minutes

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Bolognese Sauce

Ingredients 

2 pounds of ground sirloin 

1 28 oz. can of Tomato Puree 

1 small can Tomato Paste 

1 cup diced celery 

1 cup diced carrots 

1 cup of diced onions 

1 cup of Beef Stock 

1 clove of garlic chopped 

½ cup of flour 

Salt and Pepper 

1 tablespoon of sugar 

Directions 

Saute’ sirloin and vegetables and garlic in olive oil. 

Add flour, sauce, stock, salt and pepper and sugar. 

Cook for 1 hour on low stirring continually. 

Serve over homemade Polenta or Pasta of your choice.

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Muffaletta

Ingredients 

¼ cup of red wine vinegar 

¼ cup of olive oil 

2 garlic cloves 

1 teaspoon of dried oregano 

10 large pitted green olives 

10 pitted Kalamata olives (Greek) 

¼ cup of marinated red peppers 

½ cup of Arugula 

¼ cup of sliced red onion 

Salt and pepper 

5 slices of Capicola 

5 slices of Turkey breast 

5 slices of Mortedela 

5 slices of Salami 

5 slices of Provolone Cheese 

1 Large round hard bread 

Directions 

Mix the vinegar, oil, olives, roasted pepper, salt and pepper and the oregano in a food 

chopper Meantime cut off the top of bread and hollow the inside out 

Spread the olive mixture on the bottom of the bread 

Start layering the lunch meat ending with the cheese 

Put the onion slices on top of the cheese and the arugula on top of the onions 

Spread the remaining olive mixture on top of the bread and put back on the sandwich 

If you are not going to serve this right away, cover with plastic wrap and put in the re- 

frigerator 

This can be made 24 hours in advance.

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Bow Tie Pasta with Broccoli

Ingredients 

3 cups of frozen broccoli florets 

2 tablespoons of Chicken Base 

Olive oil 

2 tablespoons of butter 

Salt and pepper 

2 cloves of crushed garlic 

1/4 cup of grated cheese 

Directions

Sauté broccoli in garlic and 2 tablespoons of butter and oil. 

Sprinkle with chicken base, salt and pepper, cover pan and let the broccoli simmer, stirring often. 

Meantime boil pasta and add a little chicken base to your water. 

When pasta is completed drain leaving a little water in the pan. 

Mix the pasta into the broccoli mixture, add more oil and the grated cheese. 

This pasta dish should be served immediately. Enjoy!

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Breaded Veal Milanese

Ingredients 

8 veal cutlets 

2 cups of Italian Bread crumbs 

3-4 eggs Olive oil for frying 

2 lemons 

Directions

Dip the veal cutlets in egg than in bread crumbs. 

Heat the oil and fry the cutlets on both sides until nice and crisp. 

Squeeze lemon over the veal and serve with extra lemon wedges. 

* This meat is also great cold with a slice of tomato on a nice hard Italian bun.

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Tomato Cups with Lettuce and Bacon

INGREDIENTS

6 slices bacon, cooked and crumbled

½ cup cheddar cheese, shredded

8 medium plum/Roma tomatoes

3 cups Romaine lettuce, chopped

2 tablespoons Salvaggio ranch dressing

2 tablespoons Salvaggio’s garlic croutons, coarsely chopped

DIRECTIONS

Cut bacon into pieces and cook until crisp. 

Cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato. (You might need to cut a small piece from the bottom of the tomato so it stands up.)

Combine lettuce, cheese, and ranch dressing. Fill each tomato with lettuce mixture. 

Sprinkle with bacon and croutons. Serve immediately or refrigerate for an hour. 

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