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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