Crespelle (Serves 12)

INGREDIENTS

1 cup flour

1 teaspoon salt

4 eggs

1 cup water

Oil

Filling

1 tablespoon butter

1 tablespoon flour

1 cup whole milk

1/3 cup fresh parsley, chopped

¾ pound prosciutto, chopped

2 eggs, hard boiled and chopped

¼ cup parmesan cheese, grated

½ pound asparagus, chopped and boiled

Topping

½ cup melted butter

¾ cup parmesan cheese, grated

DIRECTIONS

Preheat oven to 350.

To make crepes, mix flour, salt, eggs and water. Let rest while making filling.

For the filling, melt 1 tablespoon butter. Stir in the flour and gradually add milk, stirring until the sauce is thick.

Stir in the parsley, prosciutto, eggs, cheese and asparagus and season well with salt and pepper. Place a spoonful of filling in the center of each crepe and fold in half and then half again. Arrange crepes slightly overlapping.

Sprinkle the melted butter and parmesan cheese on top.

Bake for 20 minutes at 350 degrees.

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Papa alla Pomodoro

INGREDIENTS

1 onion, chopped

2 celery stalks, chopped

Extra virgin olive oil for frying

2 garlic cloves, minced

2 pounds fresh tomatoes, peeled, seeded and chopped

4 cups vegetable broth

2 cups ciabatta bread (day old), cut into cubes

Basil leaves, chopped

Salt and pepper, to taste

DIRECTIONS

Heat oil in stock pot.  Sauté the onion and celery in olive oil, about 7 minutes. Add garlic and sauté for another minute.

Add tomatoes and broth to pot and bring to a simmer; add bread cubes and basil and simmer for an hour.

Stir in a little more broth or water if it becomes too thick. Once soup is cooked, pass it through a food mill; return to pot. Serve hot, warm or room temp.

Ladle into bowls, drizzle with fresh oil and a basil leaf and garlic bread.

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Artichoke Pizza

INGREDIENTS

Pizza dough (store bought)

1-14 ounce can diced tomatoes, drained

1-14 ounce can artichoke hearts, drained and chopped

1 cup cooked rotisserie chicken, chopped

1 small can sliced black olives, drained

1 ½ cups shredded mozzarella cheese

½ cup shredded parmesan cheese 

DIRECTIONS

Preheat oven to 450. 

Roll out crust and place on greased baking sheet. 

Top with tomatoes, artichokes, chicken and olives. 

Sprinkle with mozzarella and parmesan cheese. 

Bake 10 minutes at 450 degrees. 

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Fruit Kabobs

Ingredients 

Gala apples—cut into

wedges 

Firm peaches—cut into

chunks 

Pineapple --cut into

chunks 

Lemon 

Mint leaves 

Olive oil

Directions

Arrange fruit on platter—squeeze lemon over the fruit. 

Alternately thread fruit through skewers that have been soaked in water.  Put mint

leaves in between. 

Brush grill rack with oil—grill fruit turning once.

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Lasagna

Ingredients 

1 box of lasagna noodles 

3 cups Italian tomato sauce 

3 cups of shredded mozzarella

cheese 

1 ½ pounds of ricotta cheese 

1 cup of grated parmesan cheese 

2 eggs 

1 box of frozen chopped spinach 

¼ cup of fresh chopped parsley 

Salt and pepper 

1 teaspoon of ground nutmeg

Directions

Mix ricotta, ½ cup of parmesan, eggs, spinach, parsley, salt and pepper and nutmeg

together 

Put sauce in bottom of a 9” by 13” casserole dish 

Place 3 or 4 uncooked noodles on top of sauce 

Spread cheese mixture on pasta 

Sprinkle shredded cheese and parmesan on the ricotta mixture 

Spread sauce on top of mozzarella mixture 

Place 3 or 4 pasta noodles on sauce 

Repeat layers 2 more times ending with 1 layer of noodles 

Sprinkle sauce on top of noodles and sprinkle with mozzarella cheese 

Bake at 350 degrees for 45minutes to 1 hour 

Let set at least 20minutes before cutting

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Chicken Divan

Ingredients

3 cups of cooked broccoli florets
3 cups of cooked chicken breasts
(skins removed)
1 can of cream of chicken soup
1/2 cup of whole milk
1/2 cup of mayonnaise
1/3 cup white wine
1/2 cup shredded cheddar cheese
1/2 cup shredded fontina cheese
1 cup of plain breadcrumb

Directions
Chop the broccoli and chicken in cubes
Warm the soup and milk
Mix in the mayonnaise and wine
Pour over the chicken and broccoli
Mix really well and place in greased casserole dish
Mix  melted butter and breadcrumbs  until it is crumbly and clumpy
Sprinkle over top of casserole
Bake at 350 degrees for 30 minutes or until bubbly.

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Strawberry Bruscetta

Ingredients 

Whole grain baguette

( sliced) 

1 log of Goat Cheese 

20 washed and sliced

Strawberries 

¾ cup of Argula 

Olive Oil 

Salt and Pepper 

Fresh Mint leaves 


Directions

Brush Bread with olive oil and bake at 400 degrees for 10 minutes. Spread the goat

cheese on each piece of bread.  Put the Strawberries  on the  cheese, top with  Arugula

and mint.  Drizzle with more olive oil and season with salt and pepper.

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Pasta with Butternut Squash

Ingredients:

1 butternut squash  (peeled and cubed)

2 stalks of leeks (chopped]

2 cloves of garlic chopped

3 cups of fresh baby spinach—chopped

1 cup of baby bella mushrooms

½ pound of pancetta chopped

Salt and freshly ground pepper

1 teaspoon of nutmeg

2 cups of heavy whipping cream

¼ cup of fresh chopped parsley

  ½ cup of Extra virgin olive oil

1 pound of pasta
¾ cup of Parmigiano- Reggiano Cheese

Directions:

The first thing you are going to do is place the chopped squash in a pan and season with salt and pepper and ¼ cup of olive oil.

 Roast in an oven at 400 degrees for  30 to 45 minutes.

In the meantime,  boil your pasta.

Next sauté the leeks and the  garlic in  the  remaining olive oil.

Then add the pancetta and cook until brown.

Add the spinach and the mushrooms.

Cook for a few minute seasoning with the salt and pepper and nutmeg. 

Next add the roasted squash, mix altogether.

Mix in the whipping cream and ¾ cup of grated Parmigiano-Reggiano  Cheese.

Turn the stove off add the pasta and parsley mix all together.

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