A Vitale original family recipe, New York Steak Alla Pizzaiola, is a Southern Italian dish that packs a whole bunch of flavor. Restaurant owner Salvatore Vitale suggests the dish be served medium rare as to keep the steak juicy and tender. Enjoy this dish at your kitchen table with your family as the Vitales do in their home on Sundays. Toss in a full bodied Cabernet or a Nero D'Avola and you're set for a meal of epic proportion, flavor, and deliciousness.
Panna cotta, Italian for "cooked cream", is a delicious and simple dessert that can be served for any occasion. It is light and creamy, as well as extremely versatile when it comes to flavor. At La Villa Restaurant & Bar, chefs utilize the taste of citrus fruit to create a unique version all their own. Now you can prepare this easy-to-make dessert in your own home and share the delight of panna cotta with your family and friends.
This is a classic recipe from Italy. There are many ways to prepare and cook the peppers, here is how they do it at Olivetto Ristorante & Wine Bar.
Tired of creating dishes with beef, pork, or chicken? Well, Fresco Trattoria's Executive Chef/Owner Leon D' Arcangelo has created a recipe that utilizes veal chop as its main attraction. The Veal Chop Valdostana comes with a healthy amount of Italian prociutto di parma, buffalo mozzarella cheese, orgainc baby spinach, and white onions. This dish pairs well with red wine and will be the center piece at the dinner table.
This is a simple, fresh pasta dough recipe that doesn't need much more than, flour, semolina, eggs, water, oil and salt.
Trattoria Ponte Vecchio offers a robust selection of traditional Italian fare, and Owner Daniel Nobili has brought one of his homeland favorites to you. Salsa Verde is a refreshing Italian sauce that utilizes fresh herbs and spices. Quick and easy, Salsa Verde is ideal to serve with meat or fish on any occasion.
Ricotta Gnocchi with red wine braised oxtail, Chino Farm’s carrots & shaved matsutake mushrooms involves a funky spin on traditional potato based gnocchi. However, this recipe is a gourmet upgrade from a traditional pot roast, with the ricotta gnocchi adding classic Italian elements to the dish. For cooks in the mood to take their pot roast to the next level, this recipe poses two distinct challenges- unusual ingredients and attention to detail. Any cook’s efforts will be worthwhile, and this dish is sure to be crowd pleasing at any dining event.
At Vetri, the Chef’s approach is summed up perfectly by a quote that lines the bottom of each menu page like a quiet but commanding mantra: “The more simple the preparation appears, the more attention to detail is needed, as the margins of error increase.” The words are attributed to Fulvio Pierangelini, but the sentiment is pure Marc Vetri.
The Farfalle al Portobello is just one of many creative pasta dishes Executive Chef Francesco Basile offers at his La Mesa restaurant, Antica Trattoria. A harmonious combination of portobello mushrooms, sundried tomatoes, and asparagus is complimented by a simple yet rich brandy cream sauce. While this dish calls for portobello mushrooms, sundried tomatoes and asparagus, feel free to substitute the fresh seasonal ingredients available to you at the time. Getting a taste of what tastes great at the time is the most important ingredient in any recipe. Try and pair this dish with a favorite white wine for a great food and drink experience.
Joe Busalacchi's Rotola--stuffed, rolled pasta--is truly unique and stunningly flavorful. While a lot of work, it is well worth the effort, and easily makes several servings at once so is a great dish to wow a crowd with. Leave plenty of preparation time and you'll be sure to enjoy making this recipe.