Tiramisu

Ingredients 

1 large container of Marscapone 

cheese 

1 package of Italian lady finger 

cookies 

6 egg yolks 

1 ¼ cup of sugar 

½ pint of whipping cream 

2 teaspoons of powder sugar 

cocoa powder 

1 large pot of coffee, cooled 

3 tablespoons of any kind of liqueur

Directions

Beat your 6 egg yolks until creamy and lemon color 

Transfer yolks to a double boiler and cook for 8 minutes careful not to 

scramble them. 

Meantime beat your whipping cream with 2 teaspoons of powder sugar ( 

place your beater and bowl in freezer for 5 minutes before beating) you 

can do this ahead of time if you need your mixer for the cheese mixture 

Start to beat the cheese in a clean bowl and add the eggs with the sugar, 

fold in the whipping cream mixture 

Pour coffee into a shallow dish and add the liqueur to it 

Dip 1 cookie in the coffee and continue until you have a layer on the 

bottom of casserole dish 

Spread the mixture on top of the cookies and sprinkle with the cocoa 

powder 

Repeat the layer 1 more time ending with cocoa powder 

Place in refrigerator for 2 hours before serving

Ingredients 

1 large container of Marscapone 

cheese 

1 package of Italian lady finger 

cookies 

6 egg yolks 

1 ¼ cup of sugar 

½ pint of whipping cream 

2 teaspoons of powder sugar 

cocoa powder 

1 large pot of coffee, cooled 

3 tablespoons of any kind of liqueur

Directions

Beat your 6 egg yolks until creamy and lemon color 

Transfer yolks to a double boiler and cook for 8 minutes careful not to 

scramble them. 

Meantime beat your whipping cream with 2 teaspoons of powder sugar ( 

place your beater and bowl in freezer for 5 minutes before beating) you 

can do this ahead of time if you need your mixer for the cheese mixture 

Start to beat the cheese in a clean bowl and add the eggs with the sugar, 

fold in the whipping cream mixture 

Pour coffee into a shallow dish and add the liqueur to it 

Dip 1 cookie in the coffee and continue until you have a layer on the 

bottom of casserole dish 

Spread the mixture on top of the cookies and sprinkle with the cocoa 

powder 

Repeat the layer 1 more time ending with cocoa powder 

Place in refrigerator for 2 hours before serving

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Eggplant Parmesan

Ingredients 

2 Eggplants 

2 cups Italian Breadcrumbs 

1 cup of shredded mozzarella 

cheese 

3 eggs 

2 cups of Italian Tomato Sauce 

Flour 

Olive Oil for frying

Directions

Warm sauce on top of stove top. Cut skins off eggplants and slice in round pieces. 

Salt the eggplants Place beaten eggs in a separate bowl. Place flour in a bowl 

Place bread crumbs in a bowl. Dredge eggplant in flour, egg than bread crumbs. 

Continue until all the pieces are breaded. Meantime heat oil, fry pieces turning once 

until they are crisp. Drain on paper towel. 

Put sauce on bottom of a casserole dish. Place eggplant on top of sauce covering the 

dish.  Put sauce on top of eggplant and sprinkle with shredded cheese. 

Repeat one more time ending with shredded cheese. 

Bake at 350 degrees for 25 minutes or until cheese is bubbly. 

Let cool down for about 10 minutes before slicing - Enjoy!

Ingredients 

2 Eggplants 

2 cups Italian Breadcrumbs 

1 cup of shredded mozzarella 

cheese 

3 eggs 

2 cups of Italian Tomato Sauce 

Flour 

Olive Oil for frying

Directions

Warm sauce on top of stove top. Cut skins off eggplants and slice in round pieces. 

Salt the eggplants Place beaten eggs in a separate bowl. Place flour in a bowl 

Place bread crumbs in a bowl. Dredge eggplant in flour, egg than bread crumbs. 

Continue until all the pieces are breaded. Meantime heat oil, fry pieces turning once 

until they are crisp. Drain on paper towel. 

Put sauce on bottom of a casserole dish. Place eggplant on top of sauce covering the 

dish.  Put sauce on top of eggplant and sprinkle with shredded cheese. 

Repeat one more time ending with shredded cheese. 

Bake at 350 degrees for 25 minutes or until cheese is bubbly. 

Let cool down for about 10 minutes before slicing - Enjoy!

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Baked Breaded Tilapia

Ingredients 

6-8 Tilapia Filets 

3 tablespoons of melted butter 

¾ cup of olive oil Italian 

Breadcrumbs 

4 Fresh chopped Roma tomatoes 

1 Lemon 

1 clove Garlic 

½ teaspoon of dried oregano 

½ teaspoon of fresh chopped basil 

1/3 cup of olive oil for tomato mixture  

Directions 

Dip filet in oil and melted butter 

Place on sprayed pan 

Place a lemon slice on each piece of fish 

Bake for 12-15 minutes at 350 degrees 

Meantime place tomatoes in medium bowl 

Add juice from 1 lemon 

Add crushed garlic, oregano, basil 

Mix altogether and season with salt and pepper 

When filets are done, remove from oven and take lemon slices off 

Add tomato mixture on top of each filet, and place back in oven for 5 minutes

Ingredients 

6-8 Tilapia Filets 

3 tablespoons of melted butter 

¾ cup of olive oil Italian 

Breadcrumbs 

4 Fresh chopped Roma tomatoes 

1 Lemon 

1 clove Garlic 

½ teaspoon of dried oregano 

½ teaspoon of fresh chopped basil 

1/3 cup of olive oil for tomato mixture  

Directions 

Dip filet in oil and melted butter 

Place on sprayed pan 

Place a lemon slice on each piece of fish 

Bake for 12-15 minutes at 350 degrees 

Meantime place tomatoes in medium bowl 

Add juice from 1 lemon 

Add crushed garlic, oregano, basil 

Mix altogether and season with salt and pepper 

When filets are done, remove from oven and take lemon slices off 

Add tomato mixture on top of each filet, and place back in oven for 5 minutes

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Risotto Caprese

Ingredients 

6 cups of hot chicken broth 

¼ cup of olive oil 

½ cup of chopped onion 

2 cups of risotto rice 

1 cup of white wine 

½ pound of small fresh mozzarella balls 

(Bocconcini-made from milk of the water 

Buffalo) 

2 cups of cherry or grape tomatoes 

¼ cup of fresh basil leaves 

Directions 

Salt and pepper to taste 

Heat the oil and sauté onion. 

Add the rice and stir until well coated. 

Add the wine and stir until reduced. 

Start to add the broth ladle at a time, stir until almost absorbed. 

Add another ladle full and continue to stir. 

When rice is tender about 20 minutes, remove from heat and add 1/4 ladle full. 

Mix the tomatoes, cheese and basil. Season the risotto with salt and pepper. 

*You may want to sprinkle with grated parmesan cheese. This is a very creamy dish.

Ingredients 

6 cups of hot chicken broth 

¼ cup of olive oil 

½ cup of chopped onion 

2 cups of risotto rice 

1 cup of white wine 

½ pound of small fresh mozzarella balls 

(Bocconcini-made from milk of the water 

Buffalo) 

2 cups of cherry or grape tomatoes 

¼ cup of fresh basil leaves 

Directions 

Salt and pepper to taste 

Heat the oil and sauté onion. 

Add the rice and stir until well coated. 

Add the wine and stir until reduced. 

Start to add the broth ladle at a time, stir until almost absorbed. 

Add another ladle full and continue to stir. 

When rice is tender about 20 minutes, remove from heat and add 1/4 ladle full. 

Mix the tomatoes, cheese and basil. Season the risotto with salt and pepper. 

*You may want to sprinkle with grated parmesan cheese. This is a very creamy dish.

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Panzanella

Ingredients 

4 cups of hard bread cubed 

2 tomatoes 

1 large cucumber slices 

1 small red onion sliced 

1/3 cup of fresh basil 

1/3 cup of fresh parsley 

6 anchovy filets 

1/3 cup of capers rinsed 

3 cloves of garlic crushed 

¼ cup of red wine vinegar 

½ cup of olive oil 

Salt and pepper 

2 tablespoons of grated cheese

Directions 

Mash the garlic, salt, anchovies and capers, add the vinegar and oil. In the meantime put about ½ 

cup of olive oil in a pan and sauté the bread cubes until nice and brown. 

Sprinkle with salt and pepper and a couple tablespoons of grated cheese. 

Cut your cucumber and tomatoes and onions, place in a salad bowl. 

Toss the vegetables with croutons, dressing add the basil, parsley. 

Adjust the salt and pepper.  This is such a nice summer salad. 

Ingredients 

4 cups of hard bread cubed 

2 tomatoes 

1 large cucumber slices 

1 small red onion sliced 

1/3 cup of fresh basil 

1/3 cup of fresh parsley 

6 anchovy filets 

1/3 cup of capers rinsed 

3 cloves of garlic crushed 

¼ cup of red wine vinegar 

½ cup of olive oil 

Salt and pepper 

2 tablespoons of grated cheese

Directions 

Mash the garlic, salt, anchovies and capers, add the vinegar and oil. In the meantime put about ½ 

cup of olive oil in a pan and sauté the bread cubes until nice and brown. 

Sprinkle with salt and pepper and a couple tablespoons of grated cheese. 

Cut your cucumber and tomatoes and onions, place in a salad bowl. 

Toss the vegetables with croutons, dressing add the basil, parsley. 

Adjust the salt and pepper.  This is such a nice summer salad. 

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Pasta Primavera

Ingredients 

3 carrots peeled and sliced 

2 medium zucchini chopped in small 

pieces 

2 yellow squash chopped in small pieces 

1 onion sliced 

1 ¼ cup of grated parmesan cheese 

1 tablespoon of Herb de Provence 

salt and pepper 

2 cups pf whipping cream 

1 stick of butter 

2 tablespoon of olive oil 

1 pound of Penne Pasta 

Directions

Toss all your vegetables with 2 tablespoon of olive oil and 1 tablespoon of Herb de Provence 

roast or bake at 400 degrees for 10 minutes 

In the meantime boil pasta 

Than melt the butter in a saute’ pan, slowly add the whipping cream heat through, add the 

parmesan cheese and the roasted vegetables 

Drain the pasta and add to the cream mixture, toss with extra cheese 

Ingredients 

3 carrots peeled and sliced 

2 medium zucchini chopped in small 

pieces 

2 yellow squash chopped in small pieces 

1 onion sliced 

1 ¼ cup of grated parmesan cheese 

1 tablespoon of Herb de Provence 

salt and pepper 

2 cups pf whipping cream 

1 stick of butter 

2 tablespoon of olive oil 

1 pound of Penne Pasta 

Directions

Toss all your vegetables with 2 tablespoon of olive oil and 1 tablespoon of Herb de Provence 

roast or bake at 400 degrees for 10 minutes 

In the meantime boil pasta 

Than melt the butter in a saute’ pan, slowly add the whipping cream heat through, add the 

parmesan cheese and the roasted vegetables 

Drain the pasta and add to the cream mixture, toss with extra cheese 

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Stuffed Artichokes

Ingredients 

4 Artichokes 

¾ cup of Italian Breadcrumbs 

¼ cup of olive oil 

¼ cup of Fontinella cheese cut into 

chunks 

¼ cup of hard Salami cut into chunks 

¼ cup of chicken broth 

Directions

Wash and cut the tops of the artichokes off, cut the stems off so that they stand up 

Mix the breadcrumbs with the oil 

Place little breadcrumbs in between each row of artichoke 

Place a piece of cheese and salami on top of breadcrumb 

Place them in a pot of water covering them up about 3 inches, add the Chicken Broth 

Place them on the stove and let them come to a boil 

Drizzle a little oil on each Artichoke 

Ingredients 

4 Artichokes 

¾ cup of Italian Breadcrumbs 

¼ cup of olive oil 

¼ cup of Fontinella cheese cut into 

chunks 

¼ cup of hard Salami cut into chunks 

¼ cup of chicken broth 

Directions

Wash and cut the tops of the artichokes off, cut the stems off so that they stand up 

Mix the breadcrumbs with the oil 

Place little breadcrumbs in between each row of artichoke 

Place a piece of cheese and salami on top of breadcrumb 

Place them in a pot of water covering them up about 3 inches, add the Chicken Broth 

Place them on the stove and let them come to a boil 

Drizzle a little oil on each Artichoke 

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