Olive Garden - Italian Restaurant's Recipes

Antipasti (Appetizers)
1/27/2011 Olive Garden Italian Restaurant - Recipe…
Baked Stuffed Artichokes with Foccacia

Prep Tim e: 30 minutes
Cook Tim e: 1 hour
Serving Size: 4
In gr edien t s
A RT ICHOKES & ST OCK
2 fr esh a r t ich okes
1 fr esh lem on s, cu t in h a lf
1 sm a ll on ion , r ou g h ch opped
8 cu ps w a t er
4 cu ps w h it e w in e
1 ea ba y lea f
4 ea pepper cor n , bla ck
T OPPING
6 T bsp fon t in a ch eese, sh r edded
2 T bsp Pa r m esa n ch eese, g r a t ed
A RT ICHOKE ST UFFING
1 /4 cu p bu t t er , sa lt ed
1 cu p on ion , sm a ll diced
1 /4 t sp fr esh g a r lic, ch opped
1 t sp ba sil, fr esh ch opped (1 /4 t sp dr y )
1 /2 cu p t om a t o, plu m diced, r em ov e jelly a n d seeds
1 1 /4 cu p focca cia br ea d, sm a ll diced
1 /2 cu p w h it e w in e
2 t sp fla t lea f pa r sley , ch opped
Sa lt t o t a st e
Pin ch bla ck pepper
Pr ocedu r es
Pr eh ea t ov en t o 3 5 0 ºF.
A RT ICHOKE ST UFFING
1 . USE scissor s t o sn ip off sh a r p poin t s of ea ch a r t ich ok e lea f.

2 . COMBINE lem on h a lv es, ch opped on ion , w a t er , w in e, ba y lea f a n d pepper cor n s in a st ock
pot . Br in g t o a boil; a dd a r t ich ok es.
3 . SIMMER u n t il a r t ich ok es a r e t en der , a bou t 1 0 -1 5 m in u t es. Rem ov e pot fr om h ea t a n d a llow
a r t ich ok es t o cool in st ock .
ST UFFING:
1 . MELT bu t t er in a m ediu m sa u cepa n . A dd r em a in in g on ion s a n d g a r lic. Sa u t é for 5
m in u t es. A dd r em a in in g in g r edien t s a n d let cool.
2 . CUT cooled a r t ich okes in h a lf, len g t h w ise, ex posin g in n er lea v es.
3 . SCOOP ou t cen t er pr ick ly lea v es w it h a t ea spoon , lea v in g t h e ch ok e (h ea r t ) in t a ct . Pla ce
st u ffin g in t h e h ollow ed-ou t a r t ich oke.
4 . T OP w it h ch eeses a n d ba k e a t 3 5 0 ºF u n t il cen t er is h ot (a bou t 2 0 m in u t es).
olivegarden.com/…/recipe_display_print.… 1/2
Baked Stuffed Mussels with Focaccia and

Lemon
Prep Tim e: 1 hour
Cook Tim e: 30 minutes
Serving Size: 4
In gr edien t s
MUSSELS
2 cu ps w a t er
1 lem on , cu t in h a lf
1 cu p w h it e w in e
1 T bsp g a r lic, fr esh ch opped
2 5 fr esh or fr ozen m u ssels in sh ell (bea r d r em ov ed,
sh ell scr u bbed a n d fr ee fr om sa n d)
ST UFFING
1 T bsp oliv e oil
1 /2 cu p pa n cet t a (It a lia n ba con )
1 /4 cu p on ion , diced sm a ll
3 T bsp g a r lic, fr esh ch opped
1 /2 lb bu t t er (2 st ick s), m elt ed
¼ cu p T bsp Pa r m esa n ch eese, g r a t ed
1 T bsp ka la m a t a oliv es, ch opped
1 T bsp ba sil, fr esh ch opped
1 T bsp w h it e w in e
1 T bsp pa r sley , fr esh ch opped
1 /4 t sp sa lt
2 cu ps pla in st u ffin g cu bes
Fr esh pa r sley , ch opped
Pr ocedu r es
Pr e-h ea t ov en t o 3 5 0 ºF.
MUSSELS
1 . PLA CE w a t er , lem on h a lv es, w h it e w in e a n d g a r lic in a la r g e sa u ce pot . A dd m u ssels a n d

cov er .
2 . A LLOW m u ssels t o cook u n t il t h ey h a v e a ll open ed.
3 . REMOV E m u ssels a n d set a side t o cool. Disca r d a n y m u ssels t h a t h a v e n ot open ed. Disca r d
liqu id.
ST UFFING
1 . HEA T oil in a sa u t é pa n ov er m ediu m h ea t . A dd pa n cet t a a n d cook u n t il br ow n ed. T r a n sfer
t o pa per t ow els a n d a llow t o dr a in . A dd on ion s a n d g a r lic t o h ot pa n a n d cook u n t il on ion s
a r e t r a n slu cen t . Do n ot br ow n .
2 . MIX r em a in in g in g r edien t s (ex cept Pa r m esa n ch eese) in a bow l. A dd dr a in ed pa n cet t a ,
cook ed on ion a n d g a r lic. Mix w ell.
3 . REMOV E m u ssels fr om sh ell. If u sin g fr esh m u ssels, r em ov e “ bea r d.”
4 . PLA CE m u ssel ba ck in on e h a lf of t h e sh ell. Pla ce 1 T bsp st u ffin g on t op of ea ch m u ssel. T op
w it h g r a t ed ch eese.
5 . REFRIGERA T E u n t il r ea dy t o ser v e.
SERV ING
1 . PLA CE st u ffed m u ssels in a ba kin g ca sser ole dish .
2 . BA KE a t 3 5 0 ºF for 2 0 m in u t es or u n t il h ot t h r ou g h ou t .
3 . SERV E on a pla t t er or por t ion on t o sin g le pla t es. Ga r n ish w it h pa r sley .
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Bruschetta al Pomodoro
Serving Size: 4
In gr edien t s
4 Rom a (plu m ) t om a t oes, diced
2 g a r lic clov es, ch opped
1 g a r lic clov e, cu t in h a lf
Bla ck pepper t o t a st e
Sa lt t o t a st e
1 0 m ediu m fr esh ba sil lea v es, ch opped
4 T bsp ex t r a v ir g in oliv e oil
8 slices cr u st y It a lia n br ea d
Ex t r a v ir g in oliv e oil (t o dr izzle)
Pr ocedu r es
1 . COMBINE diced t om a t oes a n d ch opped g a r lic in a m ix in g bow l. Sea son w it h sa lt & pepper t o
t a st e. A dd h a lf of ch opped ba sil a n d 4 T bsp of ex t r a v ir g in oliv e oil.
2 . DRIZZLE bot h sides of br ea d slices w it h ex t r a v ir g in oliv e oil. Gr ill br ea d lig h t ly on bot h
sides.
3 . RUB g r illed br ea d w it h cu t h a lf of g a r lic clov e t o in fu se w it h fla v or . T op ea ch slice w it h
t om a t o m ix t u r e.
4 . GA RNISH w it h r em a in in g ch opped ba sil a n d ser v e im m edia t ely .
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Bruschetta Cannellini
Cook Tim e: 1 ½ hours
Serving Size: 4
In gr edien t s
1 /2 1 5 -oz ca n w h it e ca n n ellin i bea n s, dr a in ed
2 T bsp fr esh lem on ju ice
1 /2 T bsp Dijon m u st a r d
1 /2 T bsp ba lsa m ic v in eg a r
2 T bsp sou r cr ea m
Sa lt & pepper t o t a st e
1 /2 loa f It a lia n br ea d
1 g a r lic clov e, cu t in h a lf
1 sm a ll plu m t om a t o, diced
2 T bsp ch opped fla t lea f pa r sley (t o g a r n ish )
Pr ocedu r es
1 . MIX dr a in ed bea n s, lem on ju ice, m u st a r d, v in eg a r a n d sou r cr ea m in blen der or food

pr ocessor u n t il sm oot h . A dd oliv e oil slow ly w it h blen der or pr ocessor on . A dd sa lt a n d
pepper t o t a st e. Refr ig er a t e a ppr ox im a t ely on e h ou r .
2 . DRIZZLE bot h sides of br ea d w it h ex t r a v ir g in oliv e oil. Gr ill br ea d on bot h sides.
3 . RUB g r illed br ea d w it h cu t h a lf of g a r lic t o in fu se w it h g a r lic fla v or .
4 . PLA CE bow l of ch illed ca n n ellin i m ix t u r e in cen t er of la r g e pla t t er . St a g g er g r illed br ea d
slices a r ou n d bow l. Ga r n ish w it h t om a t oes a n d pa r sley .
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Caprese Flatbread
Prep Tim e: 30
Cook Tim e: 20
Serving Size: 4
In gr edien t s
8 Rom a or plu m t om a t oes, diced
1 g a r lic clov e
1 1 /2 cu p m a y on n a ise
1 t sp sa lt
1 t sp g a r lic pow der
1 /2 t sp bla ck pepper
4 cu ps sh r edded m ozza r ella ch eese
2 0 m ediu m fr esh ba sil lea v es, st em m ed a n d ch opped (a bou t ½ cu p)
1 /2 cu p Pa r m esa n ch eese, g r a t ed
1 4 T bsp ex t r a v ir g in oliv e oil, div ided
1 1 oz con t a in er of r efr ig er a t ed t h in cr u st pizza dou g h
Pr ocedu r es
PREHEA T ov en t o 3 5 0 ºF.
DICE t om a t oes in t o sm a ll pieces. T r a n sfer t o a m ix in g bow l.
A DD ch opped g a r lic, sa lt , pepper , ½ of ch opped ba sil (a bou t ¼ cu p), a n d 4 T bsp oliv e oil.
SET a side a n d a llow m ix t u r e t o m a r in a t e for 1 0 m in u t es.
FLA T T EN pizza dou g h in t o r ect a n g le pa n a s in dica t ed on pa ck a g e, r ea ch in g t o pa n edg es.
DRIZZLE dou g h w it h oliv e oil a n d br u sh it ov er dou g h .
BA KE dou g h a t 3 5 0 ºF for 1 0 m in u t es on cen t er r a ck .
REMOV E fr om ov en a n d a llow t o cool slig h t ly , a bou t 2 m in u t es.
CUT g a r lic clov e in h a lf a n d r u b, cu t side dow n , on t o t h e su r fa ce of t h e br ea d. T h e slig h t

w a r m t h of t h e br ea d w ill h elp ex t r a ct t h e g a r lic fla v or .
A LLOW br ea d t o cool com plet ely , a bou t 1 0 m or e m in u t es.
INCREA SE ov en t em per a t u r e t o 4 5 0 ºF.
COMBINE m a y on n a ise a n d g a r lic pow der in a m ix in g bow l. Ev en ly spr ea d on t o t h e br ea d’s

su r fa ce.
T OP w it h sh r edded m ozza r ella t o ev en ly cov er su r fa ce.
DRA IN t om a t o m ix t u r e a n d spr ea d ev en ly ov er t h e br ea d.
SPRINKLE w it h g r a t ed Pa r m esa n ch eese.

RET URN fla t br ea d t o ov en for 5 -7 m or e m in u t es or u n t il g olden , cr isp a n d bu bbly .
GA RNISH w it h r em a in in g ch opped ba sil a n d ser v e.
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Clams Bruschetta
Serving Size: 4
In gr edien t s
8 slices It a lia n br ea d
1 clov e g a r lic, peeled, cu t in h a lf
1 /2 cu p ex t r a v ir g in oliv e oil
1 cu p (or 2 6 -oz ca n s) ch opped cla m m ea t , dr a in ed
4 la r g e r ipe t om a t oes, cu t in t o t h ick slices
Kosh er sa lt a n d fr esh ly g r ou n d pepper t o t a st e
1 2 fr esh a r u g u la or ba sil lea v es, r in sed a n d dr ied
Pr ocedu r es
1 . PRE-HEA T g r ill. T oa st bot h sides of br ea d slices on t h e g r ill.

2 . RUB cu t side of g a r lic clov es on t oa st ed br ea d t o in fu se w it h g a r lic fla v or .
3 . PLA CE 1 t om a t o slice & 1 T bsp cla m m ea t on ea ch slice of g r illed br ea d. A r r a n g e on la r g e
pla t t er . Spr in kle w it h Kosh er sa lt a n d fr esh ly g r ou n d pepper , t o t a st e. Dr izzle w it h ex t r a
v ir g in oliv e oil.
4 . SLICE a r u g u la or ba sil lea v es in t h in st r ips a n d dist r ibu t e ov er br u sch et t a . Ser v e
im m edia t ely .
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Crostini con Funghi

Serving Size: 4
In gr edien t s
2 oz dr ied por cin i m u sh r oom s
2 T bsp bu t t er , u n sa lt ed
1 /2 cu p y ellow on ion , fin ely diced
1 1 /2 T bsp g a r lic, sliced v er y t h in (a bou t 4 clov es)
1 1 /2 cu p cr im in i m u sh r oom s
1 1 /2 cu p w h it e m u sh r oom s
1 T bsp a ll-pu r pose flou r
1 /2 cu p h ea v y cr ea m
1 /2 t sp fr esh t h y m e
1 T bsp sm a ll cu t fr esh ch iv es
Sa lt t o t a st e
Fr esh g r ou n d bla ck pepper t o t a st e
Fr esh t h y m e (g a r n ish )
Pr ocedu r es
1 . RINSE dr y por cin i m u sh r oom s w it h w a t er . Pla ce in a bow l a n d a dd h ot w a t er u n t il

m u sh r oom s a r e ju st cov er ed. Soa k for 2 0 m in u t es. Dr a in m u sh r oom s a n d set a side liqu id for
sa u ce.
2 . A DD bu t t er t o sk illet a n d m elt . A dd on ion s a n d g a r lic. Sa u t e ov er low h ea t u n t il on ion s a r e
a lig h t g olden br ow n . A dd cr im in i m u sh r oom s, w h it e a n d dr a in ed por cin i m u sh r oom s.
Sa u t e ov er h ig h h ea t for 5 m in u t es. St ir fr equ en t ly . Cook u n t il a ll m oist u r e h a s ev a por a t ed.
3 . SPRINKLE flou r ev en ly a cr oss m u sh r oom s. Mix w ell. A dd w h it e w in e. Mix w ell a n d cook for
2 m in u t es. A dd r eser v ed soa k in g w a t er fr om m u sh r oom s a n d cook for 2 m in u t es. A dd
h ea v y cr ea m a n d m ix w ell. A dd t h y m e a n d ch iv es. Sea son w it h sa lt a n d pepper .
5 . SPOON h ot m u sh r oom t oppin g on br ea d slices. Ga r n ish pla t e w it h a spr ig of fr esh t h y m e.
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Italian Pasta Salad Supremo with

Primavera Toast
Serving Size: 4
In gr edien t s
PA ST A SA LA D
1 2 oz t r i-color r ot in i pa st a (or y ou r fa v or it e sm a ll
pa st a ), cooked a ccor din g t o pa ck a g e dir ect ion s
1 cu p g r een pepper , m ediu m diced
1 cu p r ed pepper , m ediu m diced
2 fr esh r om a t om a t oes, seeds r em ov ed, diced
1 T bsp fr esh g a r lic, ch opped
3 T bsp su n dr ied t om a t oes
1 /2 cu p fr esh ba sil, ch opped
1 /2 lb Gen oa sa la m i, ju lien n e cu t
1 /2 lb Ca picola h a m , ju lien n e cu t
1 /2 cu p r oa st ed r ed pepper s, m ediu m diced
1 /4 cu p Pa r m esa n ch eese
1 /4 cu p Rom a n o ch eese
3 /4 cu p ba lsa m ic v in eg a r
Sa lt a n d fr esh g r ou n d bla ck pepper t o t a st e
SPREA D FOR T OA ST
2 cu ps m a y on n a ise
1 g r een on ion s, t h in sliced
1 T bsp fr esh g a r lic, ch opped
1 /2 cu ps Pa r m esa n ch eese
Pa pr ika a s n eeded
MISC
1 loa f It a lia n br ea d, sliced
Ba sil lea v es
Spr in g m ix let t u ce g r een s
Gr a pe t om a t oes (a s n eeded)
Pr ocedu r es
1 . COMBINE a ll pa st a sa la d in g r edien t s in a la r g e m ix in g bow l. Mix ev en ly a n d ch ill u n t il

r ea dy t o ser v e.
2 . COMBINE m a y on n a ise, g r een on ion s a n d g a r lic t og et h er in a sepa r a t e bow l.
3 . T OA ST It a lia n br ea d slices lig h t ly . T u r n br ea d ov er . Spr ea d m a y on n a ise m ix t u r e on
u n t oa st ed side. Spr in kle w it h Pa r m esa n Ch eese a n d pa pr ik a .
4 . BA KE for 6 -8 m in u t es or u n t il lig h t ly br ow n .
PLA T ING SUGGEST ION

1 . PLA CE a la y er of spr in g m ix let t u ce g r een s on a ch illed sa la d pla t e. Pla ce a 1 -cu p por t ion of
pa st a sa la d in cen t er of pla t e.
2 . DECORA T E pla t e w it h g r a pe t om a t oes a n d t oa st . Ga r n ish w it h ba sil lea v es on t op of sa la d.
Spr in k le w it h Pa r m esa n ch eese.
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Italian Sausage Stuffed Portobello

Mushrooms with Herb Parmesan Cream
Sauce
Serving Size: 4
In gr edien t s
ST UFFING
4 la r g e por t obello m u sh r oom s, st em s & g ills r em ov ed
1 lb It a lia n sa u sa g e
1 t sp fr esh It a lia n pa r sley , ch opped
1 t sp fr esh ba sil, ch opped
1 clov e g a r lic, ch opped
1 cu p g a r lic cr ou t on s, fin ely g r ou n d
1 /4 cu p m ilk
2 eg g s
SA UCE
2 cu ps h ea v y cr ea m
2 T bsp fr esh ba sil, ch opped (2 t sp dr y )
Sa lt t o t a st e
Pepper t o t a st e
Pr ocedu r es
MUSHROOMS
1 . CLEA N t op of m u sh r oom s w it h da m p clot h . Pla ce clea n ed m u sh r oom s on a sh eet t r a y , st em

side dow n . Ba k e a t 3 5 0 ºF for 5 -8 m in u t es.
2 . REMOV E fr om ov en u n t il r ea dy t o st u ff, in st ep 4 below .
ST UFFING
1 . BROWN sa u sa g e in a n on st ick sk illet , cr u m blin g sa u sa g e in t o sm a ll pieces. On ce br ow n ed,
dr a in fa t a n d t r a n sfer t o a pa per t ow el t o cool.
2 . BEA T eg g s w it h m ilk in a m ediu m bow l, t h en m ix in pa r sley , ba sil, g a r lic, cr ou t on s, a n d
Pa r m esa n ch eese.
3 . A DD cooled sa u sa g e a n d m ix w ell -- m ix t u r e sh ou ld be w et bu t fir m a n d h old t og et h er
ea sily .
4 . T OP pr e-ba k ed m u sh r oom ca ps w it h sa u sa g e m ix t u r e a n d ba k e in 3 5 0 ºF ov en for 1 5 - 2 0
m in u t es, or u n t il g olden br ow n a n d cook ed t h r ou g h ou t .
SA UCE
1 . HEA T cr ea m in sa u ce pa n a n d lig h t ly boil u n t il h a lf it s or ig in a l v olu m e, bein g ca r efu l n ot
t o scor ch . Mix in Pa r m esa n ch eese, ba sil, sa lt a n d pepper .
2 . SPOON 2 ou n ces of sa u ce ov er t op of ea ch m u sh r oom .
Ga r n ish w it h a spr ig of fr esh It a lia n pa r sley or fr esh ba sil a n d ser v e.
Portobello Mushrooms with Mozzarella

Prep Tim e:
Cook Tim e: 1 hour
Serving Size: 4
In gr edien t s
4 la r g e, fir m por t obello m u sh r oom ca ps, st em s & g ills
r em ov ed
3 /4 cu p oliv e oil
1 /4 cu p ba lsa m ic v in eg a r
1 2 -1 6 sm a ll, fr esh m ozza r ella ba lls
(if y ou ca n ’t fin d fr esh m ozza r ella , u se a block a n d cu t
in t o ½” cu bes)
1 /4 cu p pim en t o st r ips or su n dr ied t om a t oes in oil
1 /4 cu p sliced bla ck oliv es
4 T bsp pest o sa u ce
Sa lt a n d fr esh ly g r ou n d pepper t o t a st e
Fr esh ba sil lea v es
Pr ocedu r es
1 . REMOV E a n y dir t fr om m u sh r oom ca ps w it h a da m p t ow el a n d pla ce in a sh a llow pla t e,

t ops dow n .
2 . POUR oil a n d ba lsa m ic v in eg a r ov er ca ps a n d a llow t o m a r in a t e for 1 h ou r .
3 . BA KE ca ps in ov en a t for 8 -1 0 m in u t es, t ops u p (if t h er e is a n y ex cess m oist u r e, it w ill dr a in
ou t of t h e m u sh r oom w h en ba k in g in st ea d of poolin g in side, ca u sin g t h e m u sh r oom t o
becom e sog g y ).
4 . CUT m ozza r ella ba lls in h a lf a n d pla ce in a bow l. A dd pim en t o or su n dr ied t om a t o, oliv es,
pest o, sa lt a n d pepper a n d st ir .
HINT : For in cr ea sed m u sh r oom fla v or , fin ely ch op a n d sa u t é m u sh r oom st em s in oliv e oil
a n d a dd t o fillin g m ix t u r e.
5 . FILL ea ch ca p w it h t h e m ix t u r e a n d dr izzle w it h m a r in a de. Ba k e ca ps for 8 -1 0 m in u t es
m or e, or u n t il m ost of t h e ch eese is m elt ed.
6 . GA RNISH w it h fr esh ba sil lea v es a n d ser v e.
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Spinach & Artichoke Dip

Serving Size: 4
In gr edien t s
2 fr esh a r t ich okes
1 lem on , ju ice squ eezed
1 t sp sa lt
OR
1 1 4 -oz ca n a r t ich oke h ea r t s, dr a in ed a n d sliced
1 lb cr ea m ch eese, r oom t em per a t u r e

8 oz m a sca r pon e ch eese, r oom t em per a t u r e
2 T bsp a ll-pu r pose flou r , sift ed
1 cu p Pa r m esa n ch eese, g r a t ed
1 /4 t sp fr esh t h y m e lea v es
1 /4 t sp cr u sh ed r ed pepper
1 T bsp fr esh fla t lea f pa r sley , ch opped
1 g a r lic clov e, m in ced
5 g r een on ion s, ch opped
Sa lt t o t a st e
Gr ou n d bla ck pepper t o t a st e
1 6 -oz pa ck fr esh spin a ch , ch opped
Pr ocedu r es
PREPA RA T ION W IT H FRESH A RT ICHOKES
1 . BOIL a r t ich ok es in 3 qu a r t s w a t er w it h 1 t sp sa lt a n d lem on ju ice.

2 . COOL a r t ich okes. Clea n , peel, r em ov e cen t er “ ch oke” a n d slice a r t ich ok e.
3 . FOLLOW Dip Pr epa r a t ion st eps below u sin g fr esh a r t ich ok es.
DIP PREPA RA T ION

1 . MIX a ll in g r edien t s in a la r g e bow l, except br ea d a n d ext r a v i r gin ol iv e oil .
2 . COA T a la r g e n on -st ick ba k in g pa n w it h pa n spr a y ; fill pa n w it h m ix t u r e. Ba k e a t 3 2 5 ºF
for a bou t 2 5 m in u t es or u n t il bu bblin g a n d cen t er is h ot .
4 . SPRINKLE t op of h ea t ed dip w it h pa r m esa n ch eese. Ser v e h ot w it h g r illed br ea d.
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Tomato & Mozzarella Caprese

Cook Tim e: N/A
Serving Size: 4
In gr edien t s
8 t h ick slices of v in e-r ipen ed t om a t oes
2 T bsp ba lsa m ic v in eg a r
8 m ediu m fr esh ba sil lea v es
*1 2 oz fr esh m ozza r ella ch eese, sliced in t o 8 slices
Dr y or eg a n o lea v es t o t a st e
Sea sa lt or k osh er sa lt t o t a st e
Fr esh g r ou n d pepper t o t a st e
2 T bsp ex t r a -v ir g in oliv e oil
Pr ocedu r es
1. A RRA NGE sliced t om a t oes on a la r g e pla t t er .

2. PLA CE on e ba sil lea f on t op of ea ch t om a t o slice.
3. PLA CE on e slice of m ozza r ella on t op of ea ch ba sil lea f.
4. SPRINKLE or eg a n o, sa lt a n d bla ck pepper on ch eese a n d dr izzle w it h ex t r a -v ir g in oliv e oil.
Fin ish w it h dr izzle of ba lsa m ic v in eg a r .
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Tomato-Basil Crostini
Prep Tim e: 2 hours
Serving Size: 4
In gr edien t s
1 1 /2 cu ps fr esh plu m t om a t oes, seeds a n d jelly
r em ov ed, diced
1 T bsp fr esh ba sil, fin ely ch opped
1 /4 t sp sa lt
1 m ediu m g a r lic clov e, peeled & cr u sh ed
2 It a lia n fla t br ea ds (4 oz ea ch )
1 T bsp fr esh ly g r a t ed Pa r m esa n ch eese t o t a st e
Pr ocedu r es
T OMA T O-BA SIL T OPPING
1 . BLEND t om a t oes, ba sil, fir st qu a n t it y of ex t r a v ir g in oliv e oil a n d sa lt t h or ou g h ly .

Refr ig er a t e for 2 h ou r s befor e ser v in g . Ju st pr ior t o ser v in g , dr a in ex cess liqu id.
Ga r lic-In fu sed Oliv e Oil

1 . COMBINE cr u sh ed g a r lic t o secon d qu a n t it y of ex t r a v ir g in oliv e oil. In fu se (let soa k) for on e
h ou r .
CROST INI
1. LINE sh eet pa n or cook ie sh eet w it h foil.
2. DRIZZLE g a r lic-in fu sed oliv e oil ov er fla t br ea d; spr in kle w it h Pa r m esa n ch eese.
3. BA KE for 4 -5 m in u t es u n t il h ot , bu t n ot cr isped or dr ied.
4. T RA NSFER fla t br ea ds t o ser v in g pla t e. Cu t in t o w edg es or 2 " x 2 " squ a r es.
5. T OP ea ch piece w it h ch illed T om a t o-Ba sil T oppin g . Ser v e im m edia t ely .
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Bevande (Drinks)
Granita-styled Italian Iced Maraschino

Cook Tim e: N/A
Serving Size: 4
In gr edien t s
4 T bsp Gr en a din e (or ch er r y ju ice)
4 T bsp V odk a
4 T bsp DiSa r on n o A m a r et t o
4 T bsp Ka h lu a
1 /2 cu p Ha lf & Ha lf
1 /2 cu p Cr a n ber r y Ju ice
Ice (a s n eeded)
Ch er r ies
Pr ocedu r es
1. A DD a ll in g r edien t s in t o a m ix in g t in (in or der list ed). A dd ice a n d sh a k e.

2. SHA V E or cr u sh ice in a blen der , t h en pla ce in t o y ou r fa v or it e cock t a il g la sses.
3. ST RA IN ch illed cock t a il m ix t u r e ov er ice.
4. GA RNISH w it h a ch er r y .
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Italian Cream Soda

Cook Tim e: N/A
Serving Size: 4
In gr edien t s
1 cu p Oliv e Ga r den Sig n a t u r e It a lia n Sy r u p Fla v or
(Ch oose y ou r fa v or it e: V a n illa , Ch er r y , Or a n g e,
Ra spber r y , A lm on d, Ha zeln u t or Ca r a m el)
1 /2 cu p Ha lf & Ha lf
2 1 /2 cu ps Clu b Soda
Ice (a s n eeded)
W h ipped cr ea m (if desir ed)
Pr ocedu r es
1 . MIX in g r edien t s a n d ser v e ov er ice.

2 . A DD a w h ipped cr ea m g a r n ish t o m a k e it m or e specia l!
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Mocha Caramel Cream

Cook Tim e: N/A
Serving Size: 4
In gr edien t s
4 T bsp Oliv e Ga r den It a lia n Sig n a t u r e Sy r u p -
Ca r a m el Fla v or
4 T bsp Oliv e Ga r den It a lia n Sig n a t u r e Sy r u ps -
V a n illa Fla v or
4 T bsp Ch ocola t e Sy r u p
1 cu p Espr esso
St ea m ed m ilk
W h ipped cr ea m
Pr ocedu r es
1 . COMBINE sy r u ps a n d espr esso. Mix .

2 . POUR in t o t w o coffee cu ps.
3 . T OP off w it h st ea m ed m ilk a n d w h ipped cr ea m .
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Tuscan Tea
Cook Tim e: N/A
Serving Size: 4
In gr edien t s
1 cu p Oliv e Ga r den It a lia n Sig n a t u r e Sy r u p - Lem on
Fla v or
4 cu ps fr esh ly -br ew ed iced t ea
Ice (a s n eeded)
2 lem on s, cu t in w edg es
Pr ocedu r es
1 . MIX Lem on Sy r u p w it h iced t ea .

2 . SERV E ov er ice. Ga r n ish w it h lem on w edg e.
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Dolci (Desserts)
Bread Fruit Pudding

Cook Tim e: 2 hours
Serving Size: 4
In gr edien t s
3 cu ps cu bed br ea d (st a le, fir m , cr u st t r im m ed)
1 cu p m ilk (for soa kin g )
4 eg g s
1 cu p h ea v y cr ea m
pin ch sa lt
1 /2 cu p su g a r
1 lem on (zest , fin e)
2 T bsp cor n m ea l
2 a pples, peeled, cor ed, a n d sliced
1 pea r , peeled, cor ed, a n d sliced
1 /2 cu p r ed seedless g r a pes, sliced in h a lf
1 /4 cu p r a isin s
Bu t t er (a s n eeded)
2 T bsp fr esh r osem a r y , ch opped (2 t sp dr y )
2 T bsp su g a r
1 T bsp oliv e oil
Pr ocedu r es
PUDDING PREPA RA T ION
1 . SOA K br ea d in m ilk for 2 m in u t es u n t il ev en ly sa t u r a t ed.

2 . BLEND eg g s, cr ea m , sa lt , su g a r , lem on zest , flou r a n d cor n m ea l. A dd a pples, pea r , g r a pes
a n d r a isin s.
3 . COA T a 1 0 - 1 2 in ch ba k in g pa n g en er ou sly w it h bu t t er . A dd br ea d m ix t u r e t o pa n ,
spr ea din g ou t ev en ly t o t h e edg es. T op w it h fr u it ba t t er m ix t u r e, spr ea din g ou t ev en ly .
Spr in k le w it h r osem a r y , su g a r a n d dr izzle w it h oliv e oil.
4 . BA KE for a ppr ox im a t ely on e h ou r or u n t il k n ife in ser t ed in cen t er com es ou t clea n .
PLA T ING SUGGEST ION

Ser v e t h e pu ddin g w a r m w it h ice cr ea m .
Ga r n ish w it h r osem a r y spr ig .
V A RIA T IONS
Dr izzle w it h ca r a m el sa u ce
Ba ke in in div idu a l ba k in g cu ps
Use m elt ed v a n illa ice cr ea m for v a n illa sa u ce
A dd 1 T bsp. cin n a m on t o r ecipe
Chocolate Ricotta Pie

Prep Tim e:
Cook Tim e: 2 hours
Serving Size: 8
In gr edien t s
Cr u st :
1 1 /4 cu p g r a h a m cr a ck er cr u m bs
1 /2 cu p m elt ed bu t t er
2 T bsp g r a n u la t ed su g a r
Fillin g :
1 lb r icot t a ch eese
3 /4 cu p con fect ion er ’s su g a r
1 t sp a lm on d ex t r a ct
1 cu p t oa st ed a lm on ds
1 /2 cu p sem isw eet ch ocola t e ch ips
1 1 /4 cu p h ea v y cr ea m
Pr ocedu r es
PRE-HEA T ov en t o 3 7 5 F.
1 . MIX g r a h a m cr a cker cr u m bs, bu t t er a n d su g a r t og et h er in a bow l. Sh a pe in side 9 ” pie

pla t e. If cr u st is t oo cr u m bly , a dd a sm a ll a m ou n t of bu t t er so cr u m bs w ill h old t og et h er .
Ba k e a t 3 7 5 for 8 -9 m in u t es, u n t il lig h t ly br ow n ed. A llow t o cool.
2 . COMBINE r icot t a , con fect ion er ’s su g a r , a n d a lm on d ex t r a ct in a bow l a n d set a side.
3 . COMBINE a lm on ds a n d ch ocola t e. Ch op t og et h er in a food pr ocessor ; do n ot ch op t oo fin e.
4 . FOLD t og et h er ch eese m ix a n d ch opped a lm on d & ch ocola t e a n d ch ill.
5 . WHIP h ea v y cr ea m u n t il st iff. Fold in t o r icot t a a n d ch ocola t e m ix h a lf a t a t im e.
6 . SPOON in t o ch illed cr u st a n d let sit ov er n ig h t befor e ser v in g .
Ser v e w it h ch ocola t e sa u ce, if desir ed.
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Fresh Seasonal Fruit with Mascarpone

Cream
Cook Tim e: N/A
Serving Size: 4
In gr edien t s
1 /2 pin t r a spber r ies
1 /2 pin t st r a w ber r ies, cu t in qu a r t er s
4 ea a pr icot s, seeded a n d cu t in qu a r t er s (or ½ cu p
cu t in h a lv es)
4 ea fr esh fig s, cu t in qu a r t er s (or ½ cu p cu t in
h a lv es)
¼ cu p por t w in e
Ma sca r pon e Cr ea m
8 oz m a sca r pon e ch eese
2 T bsp su g a r
1 /2 t sp v a n illa
Fr esh m in t , ch opped
Pr ocedu r es
1. WA SH, dr y , a n d cu t fr u it .
2. SOA K fr u it in por t w in e for 3 0 m in u t es. Dr a in .
3. COMBINE m a sca r pon e ch eese, su g a r a n d v a n illa t og et h er in a sepa r a t e bow l.
4. PLA CE fr u it in a ser v in g dish a n d t op w it h m a sca r pon e cr ea m . Ga r n ish w it h ch opped m in t .
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Golden Cinnamon Orzo Calabrese

Serving Size: 4
In gr edien t s
8 oz or zo pa st a
2 1 /2 cu ps w a t er
1 1 2 -oz ca n ev a por a t ed sk im m ilk
1 /2 cu p g olden r a isin s
1 /4 cu p ch opped peca n s, t oa st ed
1 /4 cu p a pple bu t t er
3 T bsp su g a r
1 T bsp cin n a m on
Pr ocedu r es
1 . COOK or zo a ccor din g t o pa ck a g e dir ect ion s. Dr a in w ell a n d pou r ba ck in t o pot . A dd ca n of

ev a por a t ed skim m ilk . Br in g t o a boil a n d sim m er for 1 0 m in u t es, or u n t il m ost liqu id is
a bsor bed. Rem ov e fr om h ea t .
2 . A DD r a isin s, peca n s, a pple bu t t er . Com bin e su g a r a n d cin n a m on . A dd t o m ix t u r e t o t a st e.
3 . T RA NSFER t o ser v in g bow l. T op w it h r em a in in g cin n a m on & su g a r a s n eeded for g a r n ish .
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Panna Cotta
Serving Size: 4
In gr edien t s
1 1 /2 qt h ea v y cr ea m
1 /2 qt w h ole m ilk
3 /4 cu p su g a r
1 t sp v a n illa ex t r a ct or ½ v a n illa bea n , cu t in h a lf
len g t h w ise
1 en v elope u n fla v or ed g ela t in
8 oz fr esh r a spber r ies
1 /3 cu p pow der ed su g a r
Pr ocedu r es
PA NNA COT T A :
1 . COMBINE h ea v y cr ea m , m ilk , su g a r , sa lt a n d v a n illa in a g la ss bow l. Mix w ell.

2 . HEA T bow l ov er dou ble boiler u n t il it r eg ist er s 1 8 0 °F on a t h er m om et er . Rem ov e fr om h ea t
a n d r em ov e v a n illa bea n .
3 . DISSOLV E g ela t in in t h e cr ea m . Mix w ell.
4 . PORT ION in t o sm a ll g la ss con t a in er s a n d cov er w it h pla st ic w r a p.
5 . CHILL in r efr ig er a t or u n t il cold, pr efer a bly ov er n ig h t .
SA UCE:
1 . BLEND r a spber r ies on h ig h speed u n t il n ice a n d sm oot h . St r a in t o r em ov e a ll seeds. A dd
pow der ed su g a r a n d m ix w ell.
2 . COV ER a n d r efr ig er a t e ov er n ig h t .
T O SERV E:
1. LOOSEN pa n n a cot t a fr om sides of sm a ll con t a in er s.
2. INV ERT on t o sm a ll ser v in g pla t e.
3. DRIZZLE w it h ch illed r a spber r y sa u ce.
4. SERV E im m edia t ely .
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Pineapple Tiramisu
Cook Tim e: N/A
Serving Size: 4
In gr edien t s
1 /2 cu p pa st eu r ized eg g y olks
1 lb Ma sca r pon e ch eese
6 t bsp su g a r
1 pin ea pple
1 box of la dy fin g er s
4 st r a w ber r ies, cu t h a lf
1 /4 pin t w ild ber r ies
Pr ocedu r es
1 . WHISK eg g y olks a n d 4 t bsp su g a r t og et h er in a m ix in g bow l u n t il it becom es a pa le color

a n d is lig h t in v olu m e a n d t ex t u r e. Be su r e n ot t o ov er "cr ea m " t h e m ix t u r e. A dd
m a sca r pon e ch eese a n d st ir u n t il con sist en cy is sm oot h .
2 . REMOV E sk in fr om pin ea pple w it h a la r g e k n ife. Cu t in h a lf a n d r em ov e cor e. Cu t a 1 in ch
slice fr om t h e bot t om . Pla ce in a food pr ocessor w it h 2 t bsp su g a r . Pu lse u n t il fr u it is fin ely
ch opped a n d h a s r elea sed ju ice.
3 . DRA IN con t en t s in t o a st r a in er a n d pr eser v e ju ice. Disca r d ch opped pin ea pple in st r a in er .
4 . CUT r em a in in g pin ea pple in t o 1 in ch slices.
LA Y ERING T HE T IRA MISU

1 . SOA K 1 0 la dy fin g er s in pin ea pple ju ice u n t il liqu id is a bsor bed. Do n ot a llow t h em t o sit t oo
lon g .
2 . PLA CE a la y er of la dy fin g er s in a r ou n d m old. Cov er la dy fin g er s w it h slices of pin ea pple.
3 . A DD a t h ick la y er of m a sca r pon e cr ea m . Repea t pr ocess.
4 . GA RNISH by a lt er n a t in g la dy fin der s, r em a in in g pin ea pple slices, sliced st r a w ber r ies a n d
w ild ber r ies.
5 . REFRIGERA T E for a m in im u m of 1 h ou r befor e ser v in g .
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Strawberries Romanoff
Serving Size: 4
In gr edien t s
2 cu ps sou r cr ea m
1 /3 cu p br ow n su g a r
Ju ice of 1 or a n g e
1 T bsp T r iple Sec
2 qt st r a w ber r ies, w a sh ed a n d qu a r t er ed
Fr esh m in t spr ig
Pr ocedu r es
1 . COMBINE sou r cr ea m , br ow n su g a r , or a n g e ju ice a n d t r iple sec t og et h er in a m ix in g bow l.

Mix t h or ou g h ly . A dd st r a w ber r ies. Fold in u n t il ev en ly coa t ed.
2 . PLA CE coa t ed ber r ies in a desser t dish or ch a m pa g n e g la ss. Ga r n ish ea ch w it h a spr ig of
m in t .
3 . CHILL u n t il r ea dy t o ser v e.
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Main Dishes
Beef Filets in Balsamic Sauce

Serving Size: 4
In gr edien t s
4 T bsp bu t t er
1 y ellow on ion , m ediu m a n d sliced t h in
Sa lt t o t a st e
1 /2 cu p dr y w h it e w in e
3 fr esh r osem a r y spr ig s, fin ely ch opped
1 /2 cu p Ma r sa la w in e
1 /2 cu p beef br ot h
4 beef t en der loin filet s (6 oz ea ch )
1 da sh pa r sley , fin ely ch opped
Rosem a r y spr ig , for g a r n ish
Pr ocedu r es
1 . HEA T oil a n d bu t t er in la r g e sa u t e pa n ov er m ediu m h ea t . A dd sliced on ion s, sa lt , a n d

pepper .
2 . COOK 1 0 m in u t es or u n t il ca r a m elized (soft en ed a n d g olden br ow n ), st ir r in g fr equ en t ly .
3 . A DD w in e, br ot h , v in eg a r a n d ch opped r osem a r y . Br in g t o a boil. Redu ce h ea t a n d sim m er
for 1 0 -1 5 m in u t es or u n t il sa u ce is r edu ced by h a lf.
4 . RUB beef filet s w it h oil, t h en sea son w it h sa lt a n d pepper . Gr ill t o pr efer r ed t em per a t u r e.
5 . PLA CE g r illed filet s on a la r g e pla t t er ; t op w it h sa u ce. Ga r n ish w it h pa r sley a n d r osem a r y .
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Bistecca di Manzo alla Boscaiola

Serving Size: 4
In gr edien t s
1 oz por cin i m u sh r oom s, dr ied
2 cu ps ca n n ed t om a t oes, diced, w it h ju ice
2 T bsp fr esh or eg a n o (2 t sp dr y )
Sa lt t o t a st e
4 ea 1 /2 "-t h ick r ib ey e st ea ks
2 g a r lic clov es, fin ely ch opped
1 y ellow on ion , sliced
Pr ocedu r es
1 . SOA K dr ied por cin i m u sh r oom s in lu kew a r m w a t er for 2 0 m in u t es. Rem ov e fr om w a t er ,

r in se a n d slig h t ly ch op, set a side.
2 . COMBINE w h it e w in e, t om a t oes, por cin i m u sh r oom s, a n d or eg a n o in a sa u t é pa n ov er
m ediu m h ea t . Br in g sa u ce t o a boil a n d sea son w it h sa lt a n d pepper t o t a st e. Low er h ea t a n d
a llow t o sim m er for 1 5 m in u t es.
3 . HEA T oliv e oil in a sepa r a t e la r g e sa u t é pa n ov er m ediu m h ig h h ea t . Cook r ib ey e st ea k s 4
m in u t es on ea ch side. A dd g a r lic a n d on ion s t o sa u t é pa n a n d cook for 2 m in u t es.
4 . PLA CE on ion s on bot t om of la r g e ser v in g pla t t er . Pla ce st ea k s on t op of on ion s. Pou r
Mu sh r oom a n d t om a t o m ix t u r e ov er st ea k s. Ga r n ish w it h ch opped pa r sley a n d ser v e
im m edia t ely .
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Capellini Pomodoro
Serving Size: 4
In gr edien t s
1 4 oz ca pellin i pa st a (a n g el h a ir )
8 m ediu m t om a t oes, cu t in t o ½” pieces
1 1 fr esh ba sil lea v es, ch opped
2 clov es g a r lic, ch opped
6 T bsp oliv e oil
Sa lt a n d fr esh ly g r ou n d pepper , t o t a st e
Pr ocedu r es
1. COOK ca pellin i pa st a a ccor din g t o pa cka g e dir ect ion s.

2. MIX diced t om a t oes, ch opped ba sil, g a r lic a n d oil. Sea son w it h sa lt a n d pepper .
3. DRA IN pa st a . T oss pa st a w it h t om a t o m ix t u r e in a sa u t é pa n a n d h ea t t h r ou g h ou t .
4. SERV E im m edia t ely .
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Caserecce Pasta & Red Sauce

Serving Size: 4
In gr edien t s
1 lbs ca ser ecce pa st a (or y ou r fa v or it e sm a ll sh a ped
pa st a ), cooked a ccor din g t o pa ck a g e dir ect ion s
2 T bsp g a r lic, ch opped
1 cu p on ion s, ch opped
1 ba y lea f
3 2 9 -oz ca n s t om a t o sa u ce
1 1 2 -oz ca n t om a t o pa st e
3 ¾ cu ps w a t er
3 /4 cu ps g r a n u la t ed su g a r
2 t sp ba sil, dr ied
1 /4 t sp or eg a n o, dr ied
1 t sp sa lt
1 t sp bla ck pepper , g r ou n d
Fr esh It a lia n pa r sley , for g a r n ish
Pr ocedu r es
1 . HEA T oil in a sa u cepot a n d a dd on ion s, g a r lic a n d ba y lea f. Sa u t e u n t il g olden br ow n , bein g

ca r efu l n ot t o bu r n . A dd t om a t o sa u ce a n d pa st e, w a t er a n d sea son in g . Sim m er for 1 -1 /2
h ou r s.
2 . T OSS cook ed, dr a in ed pa st a in t o sa u ce.
3 . T RA NSFER t o la r g e ser v in g pla t t er . Ga r n ish w it h fr esh pa r sley a n d ser v e im m edia t ely .
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Cheese Ravioli with Fresh Vegetables

Serving Size: 4
In gr edien t s
1 lb m in i r ou n d ch eese r a v ioli, cook ed a ccor din g t o
pa cka g e dir ect ion s
1 clov e fr esh g a r lic, ch opped
2 7 -oz ja r s r oa st ed r ed pepper s, sliced in st r ips
1 w h ole, m ediu m fr esh zu cch in i, sliced in h a lf m oon s
1 /2 cu p bla ck oliv es, sliced
1 cu p ch icken br ot h
Gr a t ed Pa r m esa n t o t a st e
Fr esh ch opped pa r sley for g a r n ish
Sa lt a n d fr esh ly g r ou n d bla ck pepper
Pr ocedu r es
1 . HEA T oliv e oil ov er m ediu m h ea t in sa u cepa n . A dd r oa st ed r ed pepper st r ips, zu cch in i

m oon s, g a r lic a n d bla ck oliv es. Cook w h ile st ir r in g for 2 m in u t es or u n t il t h e zu cch in i
r ea ch es desir ed t ex t u r e. A dd ch ick en br ot h a n d let sa u ce sim m er for 2 m in u t es. Sea son w it h
sa lt a n d cr a ck ed bla ck pepper t o t a st e.
2 . DRA IN cooked r a v ioli w ell. T oss r a v ioli in a sm a ll a m ou n t of oliv e oil t o pr ev en t st ick in g .
A dd cook ed r a v ioli t o sa u ce. Blen d w ell, a llow in g sa u ce t o cov er r a v ioli.
3 . PLA CE sa u ced r a v ioli on ser v in g pla t e. T op w it h g r a t ed Pa r m esa n ch eese a n d pa r sley .
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Cheese Ravioli with Mushroom Ragu

Cook Tim e: 2 hours, 15 minutes
Serving Size: 4
In gr edien t s
1 /2 cu p Spa n ish on ion s, diced
1 /2 cu p fr esh ca r r ot s, diced
1 /2 cu p fr esh celer y , diced
2 T bsp sw eet bu t t er
6 oz pa n cet t a , diced in 1 /4 ” cu bes
1 /2 lb beef t en der loin , diced in 1 /2 ” cu bes
1 /2 lb dom est ic m u sh r oom s, sliced
1 /2 cu p sh iit a k e m u sh r oom s, sliced & de-st em m ed
1 /4 lb por t obello m u sh r oom s, cu bed
Sa lt a n d fr esh ly cr a ck ed bla ck pepper t o t a st e
1 cu p dr y w h it e w in e
1 4 .5 -oz ca n diced t om a t oes
1 /4 cu p sw eet bu t t er
1 lb squ a r e ch eese r a v ioli, cook ed a ccor din g t o pa ck a g e dir ect ion s
Pa r m esa n ch eese, g r a t ed
Fr esh pa r sley
Pr ocedu r es
1 . MELT 2 T bsp bu t t er in a h ea v y bot t om r oa st in g pa n . A dd pa n cet t a , beef, on ion s, ca r r ot s,

celer y , a n d g a r lic. Br ow n on m ediu m -h ig h h ea t w h ile st ir r in g for a bou t 1 0 m in u t es. A dd
m u sh r oom s a n d cook 5 m or e m in u t es, t h en sea son w it h bla ck pepper . A dd w h it e w in e,
ch ick en br ot h a n d t om a t oes.
2 . SIMMER sa u ce on m ediu m h ea t a n d cook a bou t 2 h ou r s, or u n t il m ea t is t en der . A dd 1 /4
cu p of ch illed bu t t er w h ile st ir r in g sa u ce u n t il bu t t er is com plet ely m elt ed. T a st e a n d a dju st
sea son in g w it h sa lt a n d pepper .
3 . A DD cooked, dr a in ed r a v ioli t o sa u ce a n d st ir t o coa t pa st a . Pla ce sa u ced r a v ioli on ser v in g
pla t e. T op w it h g r a t ed Pa r m esa n a n d pa r sley .
CHEF T IPS
Su bst it u t e r econ st it u t ed dr ied por cin i m u sh r oom s for dom est ic m u sh r oom s
Su bst it u t e t h ick ba con for pa n cet t a
A dd r oa st ed r ed pepper s t o sa u ce
A dd ca per s or bla ck oliv es t o sa u ce
Chianti Braised Short Ribs

Cook Tim e: 3 hours, 30 minutes
Serving Size: 4
In gr edien t s
3 lbs bon eless beef sh or t r ibs*
Sa lt t o t a st e
Pepper t o t a st e
¼ cu p ex t r a v ir g in oliv e oil
1 m ediu m y ellow on ion s, ch opped
4 la r g e g a r lic clov es, m in ced
2 cu ps Ch ia n t i w in e
1 3 2 -oz ca n cr u sh ed t om a t oes
3 cu ps beef br ot h
2 t sp fr esh r osem a r y , ch opped
*Y ou r g r ocer y st or e bu t ch er ca n cu t in t o in div idu a l r ibs a n d de-bon e
Pr ocedu r es
1 . PA T sh or t r ibs dr y a n d sea son w it h sa lt a n d pepper .

2 . COA T a la r g e, n on st ick pa n w it h oliv e oil. Sea r t h e sh or t r ib pieces ov er m ediu m -h ig h h ea t
for a bou t 2 -3 m in u t es on ea ch side or u n t il br ow n . T r a n sfer sh or t r ibs t o a bow l.
3 . A DD on ion s t o pa n a n d cook ov er m ediu m h ea t for a ppr ox im a t ely 3 m in u t es. On ce on ion s
a r e t r a n slu cen t , a dd g a r lic a n d cook for 1 m in u t e; do n ot br ow n . A dd Ch ia n t i, r osem a r y ,
beef br ot h a n d t om a t oes t o t h e pa n on e a t a t im e, a llow in g liqu id t o pa r t ia lly ev a por a t e
befor e ea ch a ddit ion (a bou t 2 m in u t es).
4 . RET URN sh or t r ibs t o pa n , in clu din g a n y ju ices t h a t m ig h t h a v e a ccu m u la t ed in t h e bow l.
Cov er a n d let sim m er for 3 h ou r s on low h ea t t o com plet e t h e br a isin g pr ocess. Rem ov e
sh or t r ibs fr om pa n a n d boil t h e liqu id u n t il it is r edu ced by h a lf, a bou t 1 0 m in u t es.
5 . RET URN sh or t r ibs t o pa n a n d h ea t t h or ou g h ly .
6 . SERV E w it h pot a t oes or r isot t o a n d v eg et a bles.
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Chicken & Sausage Mixed Grill

Prep Tim e: 1 ½ hours
Serving Size: 4
In gr edien t s
Ma r in a de
2 t sp r ed pepper oil
2 T bsp fr esh r osem a r y , ch opped
1 /2 cu p fr esh lem on ju ice
1 t sp sa lt
3 ba y lea v es, br ok en in t o pieces
2 la r g e g a r lic clov es, pr essed
Sk ew er
2 lbs sk in less, bon eless ch ick en br ea st s (4 oz ea ch )
1 lb It a lia n sa u sa g e lin ks, m ild
1 pt ch er r y t om a t oes
1 ba g ba m boo sk ew er s, soa k ed in w a t er for a t lea st 3 0 m in u t es
3 lem on s, cu t in h a lf
Rosem a r y spr ig s (2 )
Pr ocedu r es
Ma r in a de
1 . MIX pepper oil, r osem a r y , lem on ju ice, sa lt , ba y lea v es a n d pr essed g a r lic in a la r g e ba k in g

dish .
Sk ew er
1 . CUT ea ch piece of ch ick en in h a lf len g t h -w ise. T h r ea d ea ch ch ick en piece on t o a sk ew er ; a dd
a ch er r y t om a t o t o t h e en d of ea ch sk ew er . Pla ce ch ick en sk ew er s in t h e m a r in a de a n d
m a r in a t e for a t lea st 3 h ou r s.
2 . BA KE sa u sa g e a t 3 5 0 °F for 2 0 m in u t es. Cu t ea ch lin k in t o t h r ee pieces a n d set a side.
3 . GRILL ch ick en u n t il ju ices r u n clea r a n d pieces a r e com plet ely cook ed.
4 . T HREA D sa u sa g e pieces on skew er . Gr ill u n t il sizzlin g a n d ju ices a r e r u n n in g .
5 . PLA CE cook ed skew er s on la r g e pla t t er . Ga r n ish w it h r osem a r y spr ig s, lem on h a lv es a n d
a n y r em a in in g ch er r y t om a t oes.
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Chicken Castellina
Serving Size: 4
In gr edien t s
Sa u ce
1 /4 cu p pa n cet t a (or ba con ), diced
6 T bsp bu t t er , cu bed
1 t sp g a r lic, ch opped
¼ cu p su n -dr ied t om a t oes, diced
1 ½ cu ps h ea v y cr ea m
1 ½ cu ps m ilk
1 oz cor n st a r ch
¼ cu p Pa r m esa n ch eese, g r a t ed
½ cu p sm ok ed Gou da ch eese, ch opped
1 /4 t sp sa lt
8 .5 oz ca n sliced a r t ich ok es, dr a in ed
1 /4 t sp pepper
¼ cu p m u sh r oom s, sliced
1 1 /2 lbs pa st a of ch oice, cooked a ccor din g t o pa ck a g e dir ect ion s
Ch ick en
1 1 /2 lbs sk in less/bon eless ch ick en br ea st s, cu t in 1 - 1 ½” pieces
¾ cu p flou r
1 /2 t sp sa lt
1 /4 t sp pepper
3 T bsp oliv e oil
¼ cu p w h it e w in e
Fr esh pa r sley , ch opped (for g a r n ish )
Pr ocedu r es
Sa u ce
1 . SA UT É pa n cet t a (or ba con ) in a 3 -qt sa u ce pa n or la r g e pot , ov er m ediu m /h ig h h ea t u n t il

cr isp a n d g olden br ow n . Redu ce h ea t , a dd bu t t er a n d a llow it t o m elt . A dd g a r lic a n d su n -
dr ied t om a t oes. Sa u t é for a ppr ox im a t ely on e m in u t e, st ir r in g fr equ en t ly (do n ot br ow n ).
2 . WHISK in cr ea m , m ilk a n d cor n st a r ch . Ra ise h ea t t o m ediu m /h ig h . W h isk in Pa r m esa n
a n d Gou da ch eeses. On ce ch eese m elt s, a dd r em a in in g in g r edien t s a n d br in g t o a boil,
st ir r in g con t in u ou sly .
3 . REMOV E fr om h ea t a n d let st a n d u n cov er ed.
Ch ick en
1 . MIX flou r w it h sa lt a n d pepper . Coa t ch icken in sea son ed flou r , sh a k in g off ex cess flou r .
2 . HEA T oliv e oil in la r g e sa u t é pa n . A dd ch icken in a sin g le la y er a n d cook u n t il g olden
br ow n on bot h sides (a ppr ox im a t ely 7 m in u t es t ot a l). Ju ices sh ou ld r u n clea r .
3 . A DD w in e t o ch icken in pa n (ca u t ion : t h er e w ill be a low fla m e in pa n ). T oss g en t ly u n t il
w in e is ev a por a t ed. A dd sa u ce a n d br in g t o a boil on m ediu m /h ig h h ea t .
4 . T RA NSFER dr a in ed, cook ed pa st a t o la r g e pla t t er . Ev en ly dist r ibu t e ch ick en a n d sa u ce
ov er pa st a .
5 . GA RNISH w it h ch opped pa r sley a n d ser v e.
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Chicken Giardino
Prep Tim e: 1 hour
Serving Size: 4
In gr edien t s
Sa u ce:
1 T bsp bu t t er
¼ t sp dr y t h y m e
½ t sp fr esh r osem a r y , fin ely ch opped
1 t sp g a r lic pepper
1 T bsp cor n st a r ch
¼ cu p ch ick en br ot h
¼ cu p w a t er
1 T bsp m ilk
1 t sp lem on ju ice
Sa lt a n d pepper t o t a st e
Ch ick en :
2 lbs bon eless, sk in less ch ick en br ea st s, sliced w idt h -w ise in t o ½” st r ips
¼ cu p ex t r a -v ir g in oliv e oil
2 sm a ll r osem a r y spr ig s
1 clov e g a r lic, fin ely m in ced
Ju ice of ½ lem on
V eg et a bles:
¼ cu p ex t r a -v ir g in oliv e oil
½ bu n ch fr esh a spa r a g u s (r em ov e bot t om in ch of st em ; cu t r em a in der in t o 1 ” pieces)
1 zu cch in i, ju lien n e cu t
1 y ellow su m m er squ a sh , ju lien n e cu t
2 r om a t om a t oes, cu t in t o ½” pieces
½ r ed bell pepper , ju lien n e cu t
1 cu p br occoli flor et s, bla n ch ed
½ cu p fr ozen pea s
1 cu p spin a ch , cu t in t o ½” pieces
½ cu p ca r r ot s, ju lien n e cu t
1 lb fa r fa lle pa st a (bow t ies), cook ed a ccor din g t o pa ck a g e dir ect ion s
Pr ocedu r es
Sa u ce Pr epa r a t ion :
1 . MELT bu t t er in a sa u ce pa n ov er m ediu m h ea t . St ir in t h y m e, g a r lic pepper a n d r osem a r y .

W h isk t o t h or ou g h ly blen d a n d cook for 1 m in u t e.
2 . COMBINE ch ick en br ot h , w a t er , w in e, m ilk , a n d lem on ju ice in a m ix in g bow l. A dd
cor n st a r ch a n d w h isk u n t il cor n st a r ch h a s dissolv ed a n d t h er e a r e n o lu m ps.
3 . A DD liqu id m ix t u r e t o sa u ce pa n . W h isk a ll in g r edien t s t og et h er a n d br in g t o a boil. Sea son
w it h sa lt a n d pepper t o t a st e, t h en r em ov e fr om h ea t .
Ch ick en & V eg et a bles Pr epa r a t ion :

1. COMBINE a ll ch ick en in g r edien t s in a m ix in g bow l a n d blen d w ell.
2. MA RINA T E for 3 0 m in u t es.
3. HEA T a sa u t e pa n ov er m ediu m h ig h h ea t . A dd ¼ cu p ex t r a v ir g in oliv e oil.
4. SA UT E ch icken st r ips u n t il in t er n a l t em per a t u r e r ea ch es 1 6 5 °F.
5. A DD a ll v eg et a bles a n d sa u t é u n t il cooked t h r ou g h .
6. A DD cooked, dr a in ed pa st a a n d sa u ce t o sa u t é pa n . St ir u n t il pa st a is t h or ou g h ly coa t ed
w it h sa u ce.
7 . T RA NSFER t o a ser v in g pla t t er a n d g a r n ish w it h ch opped pa r sley .
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Chicken Gnocchi Veronese

Prep Tim e: 30 min - 2 hrs, 30 m
Serving Size: 4
In gr edien t s
1 sm a ll V ida lia on ion , ch opped
1 r ed bell pepper , sliced (ju lien n ed)
½ zu cch in i, sliced, (ju lien n ed)
Sa lt t o t a st e
4 ch ick en br ea st s, sliced in ½” st r ips
2 sm a ll br a n ch es r osem a r y
1 g a r lic clov e, m in ced
Ju ice of ½ lem on
V er on ese Sa u ce
½ cu p r icot t a ch eese
1 4 fl oz h ea v y cr ea m
Gn occh i
2 qt w a t er
6 oz a ll-pu r pose flou r
2 eg g s
2 lbs r u sset pot a t oes
2 t sp sa lt
OR
1 lb g n occh i (pot a t o du m plin g s), cook ed a ccor din g t o pa ck a g e dir ect ion s
Pr ocedu r es
NOT E: Y ou m a y m a k e y ou r ow n g n occh i by follow in g t h e st eps below , or y ou m a y pu r ch a se

t h em a lr ea dy m a de.
Gn occh i
1 . WA SH pot a t oes a n d pla ce in w a t er . Cook pot a t oes u n t il soft (cook t im e w ill depen d on size of
pot a t oes). Rem ov e pot a t oes fr om w a t er a n d cool in r efr ig er a t or .
2 . PEEL cooled pot a t oes a n d pu sh t h em t h r ou g h a fin e g r a t er (r ice g r a t er ) u n t il m a sh ed; do
n ot ov er -m a sh pot a t oes or t h ey w ill g et t ou g h .
3 . COMBINE pot a t oes, flou r a n d eg g s in a m ix in g bow l. Mix w ell u n t il dou g h does n ot st ick t o
h a n ds (a dd sm a ll a m ou n t s of flou r a t a t im e if n eeded).
4 . DIV IDE dou g h in t o 4 sect ion s. Roll ou t ea ch sect ion in t o a lon g r ope. Cu t ea ch r ope in t o ½”
pieces. Pu sh for k t in es on ea ch piece for t h e cla ssic g n occh i a ppea r a n ce.
5 . BRING w a t er t o a boil in a sa u ce pot . Dr op in g n occh i a n d cook u n t il t h ey floa t .
Ch ick en & Sa u ce
1 . COMBINE g a r lic, lem on ju ice, r osem a r y a n d ch ick en slices in a m ix in g bow l. Let m a r in a t e
for a t lea st 2 h ou r s.
2 . COMBINE Pa r m esa n ch eese, r icot t a ch eese a n d h ea v y cr ea m in a m ix in g bow l a n d set
a side.
3. HEA T sa u t é pa n on m ediu m h ig h . A dd ex t r a v ir g in oliv e oil, on ion s, bell pepper s, a n d
zu cch in i. Sa u t e u n t il on ion s a r e t r a n slu cen t (do n ot br ow n ).
4. A DD m a r in a t ed ch ick en slices a n d cook u n t il slices a r e br ow n on a ll sides a n d in t er n a l
t em per a t u r e is 1 6 5 °F. Redu ce h ea t a n d a dd sa u ce m ix t u r e. Br in g t o a sim m er .
5. DRA IN cooked g n occh i a n d a dd t o pa n w it h ch ick en , v eg et a bles a n d sa u ce. St ir t o coa t
g n occh i w it h sa u ce.
6. SERV E g n occh i t opped w it h ex t r a Pa r m esa n ch eese.
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Chicken Involtini with Sun-Dried

Tomatoes, Pine Nuts and Spinach
Serving Size: 4
In gr edien t s
St u ffin g
1 /4 cu p su n -dr ied t om a t oes
2 T bsp pin e n u t s, slig h t ly t oa st ed
1 cu p fr ozen spin a ch , ch opped
1 /2 cu p fon t in a ch eese, sh r edded
2 cu ps br ea dcr u m bs
1 T bsp bu t t er , m elt ed
1 T bsp fla t lea f pa r sley , ch opped
4 bon eless ch icken br ea st s, w it h skin
Sa lt t o t a st e
Bla ck g r ou n d pepper t o t a st e
Pr ocedu r es
1 . COMBINE st u ffin g in g r edien t s t og et h er in a bow l. Set a side.

2 . PLA CE ch ick en br ea st s on a cu t t in g boa r d a n d cov er w it h pla st ic w r a p. W it h a m a llet or
t h e pa lm of y ou r h a n d, slig h t ly fla t t en ou t br ea st s.
3 . SHA PE h a n dfu l of st u ffin g in t o a ba ll a n d pla ce in cen t er of ea ch ch ick en br ea st .
4 . WRA P br ea st a r ou n d t h e st u ffin g , st a r t in g w it h on e side. Roll t h e br ea st , t u ckin g t h e
opposit e side u n der n ea t h . Sea son t op of ch ick en br ea st (skin side) w it h sa lt a n d pepper .
5 . ROA ST in ov en for 3 0 -4 0 m in u t es or u n t il ch icken is fu lly cook ed a n d ju ices r u n clea r .
Ser v e im m edia t ely .
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Chicken Marsala
Serving Size: 4
In gr edien t s
4 ch ick en br ea st s, bon eless & sk in less
1 /2 cu p flou r
Sa lt t o t a st e
Pepper t o t a st e
Dr ied or eg a n o t o t a st e
4 T bsp oil
4 T bsp bu t t er or m a r g a r in e
2 cu ps fr esh m u sh r oom s, sliced
1 cu p Ma r sa la w in e
Pr ocedu r es
1 . POUND ch ick en br ea st s bet w een sh eet s of pla st ic w r a p u n t il a bou t 1 /4 " t h ick n ess.
2 . COMBINE flou r , sa lt , pepper a n d or eg a n o in a m ix in g bow l. Dr edg e ch icken pieces in t h e
flou r , sh a kin g off a n y ex cess.
3 . HEA T oil a n d bu t t er in a sk illet ov er m ediu m h ea t . Cook ch icken br ea st s on m ediu m h ea t
for a bou t 2 m in u t es on t h e fir st side, u n t il lig h t ly br ow n ed. T u r n br ea st s ov er t o cook ot h er
side, t h en a dd m u sh r oom s t o sk illet . Cook br ea st s a bou t 2 m or e m in u t es, u n t il bot h sides a r e
lig h t ly br ow n ed. Con t in u e t o st ir m u sh r oom s. A dd Ma r sa la w in e a r ou n d ch ick en pieces.
4 . COV ER a n d sim m er for a bou t 1 5 m in u t es.
5 . T RA NSFER t o ser v in g pla t e.
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Chicken Milanese
Serving Size: 4
In gr edien t s
Sa u ce & pa st a :
½ cu p bu t t er , u n sa lt ed
4 g a r lic clov es, m in ced (or 1 T bsp)
1 /4 cu p a ll-pu r pose flou r
¼ t sp bla ck pepper , t o t a st e
½ t sp sa lt
8 ch er r y t om a t oes, h a lv ed
¼ cu p spin a ch , ch opped
8 r oa st ed g a r lic clov es, m in ced (or 4 T bsp)
1 2 0 -oz pa cka g e t or t ellon i or t or t ellin i, cooked a ccor din g t o pa ck a g e dir ect ion s
Ch ick en :
4 bon eless, skin less ch icken br ea st s
½ cu p flou r
3 la r g e eg g s
¼ cu p m ilk
1 cu p Pa n k o br ea dcr u m bs
½ cu p Pa r m esa n ch eese, g r a t ed
3 t sp fr esh pa r sley , ch opped
1 1 /2 t sp It a lia n sea son in g
¼ t sp bla ck pepper
4 T bsp Cola v it a Ex t r a -V ir g in Oliv e Oil
4 lem on w edg es
Pr ocedu r es
1 . FLA T T EN ch ick en br ea st s bet w een 2 sh eet s of pla st ic w r a p by pou n din g g en t ly u n t il

ch ick en is a ppr ox im a t ely ½” t h ick .
2 . WHISK eg g s a n d m ilk t og et h er in a fla t -bot t om bow l.
3 . MIX br ea dcr u m bs, ch eese, fr esh pa r sley , It a lia n sea son in g , g a r lic a n d pepper . T r a n sfer t o a
fla t pla t e.
4 . DREDGE ch icken in flou r , coa t in g bot h sides. Dip ch icken pieces in eg g m ix t u r e, coa t in g
bot h sides. Dr edg e in br ea dcr u m b m ix t u r e, coa t in g com plet ely on bot h sides. Set a side.
5 . MELT bu t t er in sa u ce pa n ov er m ediu m h ea t .
6 . A DD m in ced g a r lic a n d sa u t é for 1 m in u t e. A dd flou r a n d st ir w ell u n t il w ell-blen ded.
7 . A DD w h it e w in e, ch ick en br ot h , h ea v y cr ea m a n d ch eese. Br in g t o a boil. Redu ce h ea t a n d
sim m er u n t il m ix t u r e st a r t s t o t h icken .
8 . A DD r oa st ed g a r lic, pepper a n d sa lt . St ir u n t il w ell blen ded.
9 . A DD t om a t oes a n d spin a ch t o sa u ce a n d a llow t o sim m er ov er low h ea t for a bou t 5 m in u t es,
st ir r in g fr equ en t ly .
1 0 . HEA T oliv e oil in fr y in g pa n ov er m ediu m -h ig h h ea t . A dd br ea ded ch ick en t o pa n a n d cook
u n t il bot h sides a r e g olden br ow n a n d in t er n a l t em per a t u r e r ea ch es 1 6 5 ºF.
1 1 . A DD cooked, dr a in ed t or t ellon i pa st a t o sa u ce a n d blen d w ell.
1 2 . T RA NSFER ch icken t o a la r g e pla t t er a n d ser v e w it h h ot , cr ea m y t or t ellon i.
1 3 . GA RNISH w it h fr esh pa r sley a n d lem on w edg es.
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Chicken with Lemon Sage Sauce

Serving Size: 4
In gr edien t s
PICCA T T A BA T T ER
6 eg g s, w h ole
1 /4 cu p fr esh pa r m esa n ch eese, g r a t ed
1 /4 cu p fr esh Rom a n o ch eese, g r a t ed
2 T bsp fr esh pa r sley , ch opped (or 2 t sp dr y )
2 T bsp fr esh ba sil, ch opped (or 2 t sp dr y )
CHICKEN
4 ea 6 oz. ch ick en br ea st s, bon eless skin less, split
2 cu ps flou r , sea son ed w it h sa lt a n d bla ck pepper
1 /2 cu p oliv e oil (or a s n eeded)
LEMON SA GE SA UCE
1 /4 cu p sh a llot s, fin ely ch opped
2 T bsp fr esh sa g e, fin ely ch opped
2 T bsp pa r sley , ch opped (or 2 t sp dr y )
1 /4 cu p lem on ju ice
1 T bsp lem on zest
6 T bsp u n sa lt ed bu t t er , cold
Pr ocedu r es
PICCA T T A BA T T ER
1 . COMBINE eg g s, ch eeses, pa r sley a n d ba sil t og et h er in a la r g e m ix in g bow l.
CHICKEN
1 . POUND ch ick en br ea st s u n t il ¼” t h ick. Dr edg e ch ick en in t h e flou r m ix t u r e a n d dip it in
t h e Picca t a ba t t er ; coa t ev en ly on bot h sides.
2 . HEA T oliv e oil in a la r g e sk illet on m ediu m h ea t . Pla ce ch ick en in t h e skillet a n d fr y u n t il
edg es a r e g olden br ow n on ea ch side. T r a n sfer ch icken fr om skillet in t o a ba kin g pa n .
3 . BA KE in a 3 5 0 ºF ov en for 5 -6 m in u t es, u n t il ju ices r u n clea r .
SA UCE
1 . DRA IN 3 /4 of t h e oil fr om sk illet a n d a dd t h e sh a llot s, g a r lic a n d h er bs. Sa u t e ov er m ediu m
h ea t u n t il sh a llot s a r e t r a n spa r en t . A dd lem on ju ice, lem on zest , w h it e w in e a n d r edu ce
liqu id by 1 /2 . A dd h ea v y cr ea m a n d sim m er u n t il t h e sa u ce h a s t h icken ed slig h t ly .
2 . REMOV E pa n fr om h ea t a n d w h ip in t h e cold bu t t er . Sea son t o t a st e w it h sa lt a n d pepper .
SERV E
1 . POUR ¼ cu p of sa u ce on pla t e a n d pla ce ch ick en on t op. Ser v e im m edia t ely .
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Conchiglie with Tomato & Basil

Serving Size: 4
In gr edien t s
1 1 /2 lbs r ipe v in e t om a t oes, peeled, seeded & coa r sely
diced
8 -1 0 clov es g a r lic, peeled a n d fin ely sliced
1 /4 cu p r ed on ion , ch opped
2 T bsp u n sa lt ed bu t t er
Sa lt t o t a st e
1 /4 cu ps fr esh ba sil, coa r se ch opped + lea v es for g a r n ish
¼ cu p sh r edded m ozza r ella ch eese
8 oz m ediu m -size sh ell pa st a
Im por t ed Pa r m ig ia n o Reg g ia n o ch eese t o spr in kle
Pr ocedu r es
1 . HEA T oliv e oil a n d bu t t er in a skillet . A dd sliced g a r lic a n d on ion s. Sa u t e ov er low h ea t

u n t il on ion s a n d g a r lic t u r n a lig h t g olden br ow n . A dd diced t om a t oes a n d cook t og et h er
w it h g a r lic a n d on ion s for 5 m in u t es. Sea son w it h sa lt a n d pepper t o t a st e. A dd ch opped
ba sil a n d st ir .
2 . COOK pa st a a ccor din g t o pa ck a g e dir ect ion s a n d dr a in .
3 . SERV E pa st a in a sou p pla t e or bow l a n d t op w it h t om a t o m ix t u r e a n d fr esh ly g r a t ed
Pa r m ig ia n o Reg g ia n o ch eese. Ga r n ish w it h fr esh ba sil lea v es a n d sh r edded m ozza r ella .
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Fettuccine with Shrimp & Zucchini

Serving Size: 4
In gr edien t s
1 lb fet t u ccin e, dr y
2 T bsp pa r sley , ch opped
1 zu cch in i, m ediu m — cu t in t o 2 ” x 1 /4 ” st ick s
1 lb sh r im p, la r g e, peeled a n d dev ein ed (w it h or
w it h ou t t a ils)
3 /4 t sp sa lt
4 T bsp bu t t er
da sh pa r sley , ch opped
8 lem on w edg es
Pr ocedu r es
1 . COOK fet t u ccin e a ccor din g t o pa ck a g e dir ect ion s.

2 . HEA T oil in la r g e sa u t é pa n ov er m ediu m h ea t w h ile pa st a is cook in g . A dd ch opped g a r lic
a n d pa r sley ; cook for 1 m in u t e. A dd zu cch in i a n d cook a n ot h er m in u t e. A dd sh r im p, w in e,
sa lt , pepper a n d bu t t er . St ir w ell a n d cook sh r im p for 5 m in u t es or u n t il t h ey a r e n o lon g er
opa qu e. Let sa u ce sim m er t o t h ick en slig h t ly .
3 . A DD dr a in ed pa st a t o m ix t u r e a n d t oss t o blen d a ll in g r edien t s. Sea son w it h sa lt a n d pepper
t o t a st e.
4 . T RA NSFER pa st a on t o ser v in g pla t t er . Use t on g s t o pu ll sh r im p a n d zu cch in i t o t h e t op.
Squ eeze t w o lem on w edg es ov er dish ; g a r n ish w it h r em a in in g w edg es a n d pa r sley .
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Frittata Vongole
Serving Size: 4
In gr edien t s
1 0 eg g s
3 /4 cu p Fon t in a ch eese, sh r edded
1 cu p Pecor in o Rom a n o ch eese, fr esh ly g r a t ed
2 cu ps r ed-sk in n ed pot a t oes, diced a n d cook ed
1 cu p cla m m ea t , ch opped
2 T bsp fr esh pa r sley , ch opped
4 T bsp oliv e oil
1 t sp sa lt
Fr esh g r ou n d pepper t o t a st e
Fr esh ly g r a t ed Pecor in o Rom a n o ch eese for g a r n ish
Spr in g let t u ce m ix
Lem on w edg e
Pr ocedu r es
1 . BEA T t h e eg g s in a la r g e m ix in g bow l, t h en st ir in a ll in g r edien t s ex cept oliv e oil.

2 . HEA T oil in a la r g e sk illet a n d pou r in t h e eg g m ix t u r e. W it h a for k or spa t u la , pu sh edg es
of t h e fr it t a t a t ow a r d t h e cen t er u n t il m ost of t h e eg g ba t t er h a s set . Pla ce sk illet in t h e pr e-
h ea t ed ov en a n d ba ke for 2 0 -2 5 m in u t es u n t il fir m . Cool 5 m in u t es befor e u n m oldin g .
3 . SERV E fr om sk illet or u n m old by r u n n in g a spa t u la u n der fr it t a t a a n d slidin g on t o a
ser v in g pla t t er . Slice fr it t a t a in t o w edg es a n d ser v e h ot or a t r oom t em per a t u r e. Ser v e w it h
a bed of spr in g let t u ce m ix w it h oliv e oil, lem on ju ice a n d sa lt & pepper . Ga r n ish w it h
Pecor in o Rom a n o ch eese.
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Gamberoni All'Aglio
Prep Tim e:
Serving Size: 4
In gr edien t s
2 T bsp oliv e oil
1 m ediu m on ion , ch opped
3 g a r lic clov es, cr u sh ed
1 /4 t sp cr u sh ed r ed pepper s
1 1 /2 lbs m ediu m fr esh sh r im p, sh elled, t a ils
r em ov ed
1 st ick bu t t er
3 T bsp pa r sley , fin ely ch opped (1 T bsp dr y )
8 oz a n g el h a ir pa st a , cook ed a ccor din g t o pa cka g e dir ect ion s
Pr ocedu r es
1 . HEA T oil in a sa u t é pa n . A dd on ion a n d sa u t é 2 m in u t es. A dd g a r lic a n d r ed pepper ; do n ot

br ow n g a r lic. Sa u t é 1 m in u t e. A dd sh r im p, cook 1 -2 m in u t es.
2 . A DD bu t t er , w in e, pa r sley , sa lt a n d pepper . Sim m er u n t il sa u ce t h icken s slig h t ly & sh r im p
t u r n fr om opa qu e t o pin k .
3 . PLA CE cook ed, dr a in ed pa st a on la r g e pla t t er . Ev en ly dist r ibu t e sh r im p a n d sa u ce ov er
pa st a a n d ser v e im m edia t ely .
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Gnocchi with Spicy Tomato and Wine

Sauce
Serving Size: 4
In gr edien t s
6 clov es fr esh g a r lic
1 pin ch ch ili fla k es
2 1 4 .5 -oz ca n s t om a t oes
1 /2 st ick sw eet cr ea m bu t t er , ch illed, cu t in t o 1 ” cu bes
1 /2 cu p fr esh ly g r a t ed pa r m esa n ch eese
Sa lt t o t a st e
Fr esh ly g r ou n d bla ck pepper t o t a st e
2 lb g n occh i (pot a t o du m plin g s), cook ed a ccor din g t o pa cka g e dir ect ion s
Fr esh ch opped ba sil t o t a st e
Pr ocedu r es
1 . SA UT E oliv e oil, g a r lic a n d ch ili fla kes in a pa n on m ediu m h ea t u n t il g a r lic t u r n s a lig h t

g olden br ow n . A dd w h it e w in e a n d ch ick en br ot h a n d sim m er a bou t 1 0 m in u t es.
2 . REDUCE w in e a n d br ot h by h a lf, a dd t om a t oes a n d con t in u e t o sim m er for 3 0 m in u t es.
3 . PUREE h a lf of t h e sa u ce in blen der w it h bu t t er a n d Pa r m esa n ch eese. Sea son t o t a st e w it h
sa lt a n d pepper . Rem ov e sa u ce fr om blen der a n d st ir in w it h ot h er h a lf of sa u ce t h a t w a s n ot
pu r eed.
4 . REMOV E g n occh i fr om boilin g w a t er , dr a in a n d m ix w it h sa u ce.
5 . SERV E g n occh i t opped w it h Pa r m esa n ch eese a n d ba sil.
CHEF’S T IP:
*A dd cr ea m t o sa u ce t o a dd r ich n ess
*A dd v eg et a bles of ch oice t o sa u ce
*A dd sa u t éed ch icken st r ips t o sa u ce
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Grilled Shrimp Caprese

Prep Tim e: 1 hour, 30 minutes
Serving Size: 4
In gr edien t s
Ma r in a t ed T om a t oes:
1 1 /2 lbs Rom a t om a t oes, cor ed* a n d cu t in t o 1 ”
pieces
2 0 m ediu m fr esh ba sil lea v es, st em s r em ov ed a n d
cu t in t o 1 ” pieces
1 T bsp g a r lic, m in ced
1 t sp It a lia n sea son in g
Sa lt t o t a st e
2 T bsp bu t t er
1 1 /2 cu ps h ea v y cr ea m
1 lb ca pellin i (a n g el h a ir ) pa st a , cook ed a ccor din g t o pa cka g e dir ect ion s
2 cu ps m ozza r ella ch eese, sh r edded
1 lb 2 6 /3 0 or 2 1 /2 5 sh r im p, peeled a n d dev ein ed
*Chef’s No te: To pres erve juices and s eeds , us e a pairing k nife to rem o ve jus t the to p of the co re o n
each to m ato .
Pr ocedu r es
Pr eh ea t br oiler .
1 . COMBINE t om a t oes, ba sil, oliv e oil, g a r lic, It a lia n sea son in g a n d sa lt in a la r g e bow l a n d
blen d t h or ou g h ly . Cov er , set a side a n d m a r in a t e for a t lea st 1 h ou r .
2 . HEA T a la r g e, n on st ick skillet ov er m ediu m h ea t . A dd bu t t er a n d let m elt . St ir in w h it e
w in e a n d br in g t o a boil. A dd h ea v y cr ea m a n d Pa r m esa n ch eese a n d br in g t o a sim m er . Let
sa u ce r edu ce t o desir ed con sist en cy .
3 . A DD cooked, dr a in ed pa st a a n d m a r in a t ed t om a t oes t o sk illet . St ir t o t h or ou g h ly coa t pa st a
w it h sa u ce.
4 . T RA NSFER pa st a a n d sa u ce t o ser v in g pla t t er a n d t op w it h m ozza r ella ch eese.
5 . GRILL or SA UT E sh r im p u n t il in t er n a l t em per a t u r e r ea ch es 1 5 0 °F a n d set a side.
6 . PLA CE ser v in g pla t t er in br oiler for 2 -3 m in u t es, or u n t il ch eese h a s m elt ed.
7 . T OP pa st a w it h cook ed sh r im p a n d ser v e.
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Linguine in Saffron Sauce

Serving Size: 4
In gr edien t s
1 lb lin g u in e, cook ed a ccor din g t o pa ck a g e dir ect ion s
SA FFRON SA UCE
1 0 cu ps ch ick en br ot h (2 1 /2 qt s)
1 sm a ll pin ch of sa ffr on
2 t sp t a r r a g on
1 /4 lb sw eet bu t t er
Pr ocedu r es
1 . PLA CE ch ick en br ot h in a sa u cepot a n d br in g t o a sim m er .

2 . CHOP sa ffr on ca r efu lly a n d a dd it t o br ot h a lon g w it h t h e t a r r a g on . Let br ot h r edu ce t o 1 /3
qu a r t . A dd cr ea m a n d r edu ce sa u ce t o desir ed con sist en cy . St r a in t h e sa u ce a n d a dd bu t t er
a lit t le a t a t im e.
3 . HOLD sa u ce u n t il r ea dy t o ser v e. A dd dr a in ed pa st a t o sa u ce a n d st ir t o t h or ou g h ly coa t .
4 . T RA NSFER t o la r g e pla t t er a n d g a r n ish w it h ch opped pa r sley . Ser v e im m edia t ely .
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Linguine with Anchovies and Mussels

Serving Size: 4
In gr edien t s
2 T bsp fr esh g a r lic, m in ced
¼ cu p (2 oz) a n ch ov y fillet s pa cked in oliv e oil, dr a in ed
2 lbs m u ssels, in -sh ell (r in sed a n d clea n ed)
1 lb lin g u in e pa st a
1 /2 cu p pin e n u t s, t oa st ed
1 /4 cu p ch opped pa r sley
Pr ocedu r es
1 . HEA T oliv e oil in la r g e skillet ov er low h ea t . A dd g a r lic a n d a n ch ov ies. St ir a n d sa u t é u n t il

g a r lic t u r n s lig h t g olden br ow n a n d a n ch ov ies dissolv e a n d t u r n t o pa st e. A dd m u ssels a n d
w h it e w in e. In cr ea se h ea t t o m ediu m . Cov er a n d sim m er u n t il m u ssels open , st ir r in g
fr equ en t ly .
2 . COOK lin g u in e a ccor din g t o pa ck a g e dir ect ion s a n d dr a in . Mix pa st a in t o skillet w it h sa u ce.
3 . T RA NSFER t o la r g e ser v in g pla t t er . Ga r n ish w it h t oa st ed pin e n u t s a n d pa r sley . Ser v e
im m edia t ely .
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Linguine with Kalamata Olives and

Prosciutto
Prep Tim e:
Cook Tim e: 1 hour
Serving Size: 4
In gr edien t s
8 oz lin g u in e
4 T bsp oliv e oil
3 T bsp ch opped pr osciu t t o
1 T bsp ch opped g a r lic
1 /2 cu p w ild m u sh r oom s**, sliced
2 T bsp k a la m a t a oliv es, pit t ed a n d ch opped
1 T bsp g r een oliv es, pit t ed a n d ch opped
2 T bsp ch opped It a lia n pa r sley
1 /4 cu p r ed w in e
2 cu ps h er b t om a t o sa u ce
1 T bsp Pa r m esa n ch eese, sh r edded
Pr ocedu r es
**Not e: For w ild m u sh r oom s y ou m a y u se por t a bella , oy st er , or t h e dr ied m ix ed ex ot ic. If u sin g

dr ied m u sh r oom s, soa k in w a t er ov er n ig h t a n d boil in w a t er for a n h ou r t h e n ex t da y t o en su r e
t h ey w ill be t en der .
1 . COOK lin g u in e a ccor din g t o pa ck a g e dir ect ion s.
2 . HEA T oil in a sa u t é pa n w h ile pa st a cooks. A dd pr osciu t t o, g a r lic, a n d m u sh r oom s. Sa u t e

for 1 – 2 m in u t es, u n t il y ou ca n sm ell t h e g a r lic. A dd oliv es a n d 1 T bsp ch opped pa r sley .
A dd w in e a n d r edu ce by 1 /2 . A dd t om a t o sa u ce a n d br in g t o a boil.
3 . DRA IN pa st a a n d a dd t o sa u t é pa n . T oss t o t h or ou g h ly coa t pa st a w it h sa u ce.
4 . T RA NSFER t o la r g e ser v in g pla t t er . T op w it h sh r edded pa r m esa n ch eese a n d r em a in in g
fr esh ch opped pa r sley . Ser v e im m edia t ely .
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Linguine with Mixed Sweet Peppers

Serving Size: 4
In gr edien t s
1 lb lin g u in e
1 cu p r ed bell pepper s, cu t 1 " x 1 "
1 cu p y ellow bell pepper s, cu t 1 " x 1 "
1 cu p plu m t om a t oes, seeds a n d jelly r em ov ed, cu t 1 " x 1 "
4 m ediu m g a r lic clov es, peeled a n d fin ely ch opped
4 T bsp fr esh ba sil, fin ely ch opped
1 /2 cu p(s) Pa r m esa n ch eese, fr esh ly g r a t ed
Pr ocedu r es
1 . PREHEA T h ea v y sk illet ov er m ediu m h ea t ; a dd oliv e oil a n d sa u t é g a r lic u n t il ju st w h it e.

A dd a ll in g r edien t s (ex cept pa st a a n d Pa r m esa n ch eese) a n d sa u t é, st ir r in g con st a n t ly u n t il
pepper s a r e cr isp t en der .
2 . COOK pa st a a ccor din g t o pa ck a g e dir ect ion s.
3 . A DD pa st a a n d Pa r m esa n ch eese t o sa u t é pa n ; st ir t o blen d w ell w it h v eg et a bles. A dd sa lt
a n d fr esh g r ou n d pepper t o t a st e.
4 . T RA NSFER t o la r g e ser v in g pla t t er . Ser v e im m edia t ely .
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Lobster Spaghetti
Serving Size: 4
In gr edien t s
2 lobst er s (1 .5 lbs ea ch )
2 T bsp Ex t r a -v ir g in oliv e oil
1 m ediu m y ellow on ion , diced
¼ cu p sh er r y
1 6 -oz pa ck fr esh spin a ch
3 r om a t om a t oes, diced
1 /2 st ick cold bu t t er , cu t in t o pieces
Sea sa lt t o t a st e
Pepper t o t a st e
1 2 oz spa g h et t i, cook ed a ccor din g t o pa cka g e dir ect ion s
Pr ocedu r es
1 . HEA T w a t er in a v er y la r g e st ock pot u n t il boilin g .

2 . PLA CE 1 lobst er , h ea d fir st , in t o boilin g w a t er . A llow t o boil for 1 0 m in u t es. Rem ov e fr om
w a t er a n d a llow t o cool slig h t ly . Repea t pr ocess for ot h er lobst er . On ce lobst er s a r e cool
en ou g h t o h a n dle, cu t lobst er s in h a lf len g t h w ise.
3 . COMBINE on ion , g a r lic a n d ex t r a v ir g in oliv e oil in a sepa r a t e la r g e pa n . Sim m er for 5
m in u t es. A dd cr u sh ed r ed pepper , w h it e w in e, sh er r y a n d t h e h a lv ed lobst er s. Cov er a n d
a llow t o sim m er for 1 5 m in u t es. Rem ov e lobst er fr om sa u ce.
4 . T WIST off t w o fr on t cla w s w h er e t h ey join t h e body . Usin g t h e ba ck of a kn ife, cr a ck cla w s
a n d r em ov e m ea t fr om t a il a n d body .
5 . A DD spin a ch , t om a t oes a n d bu t t er t o sa u ce. Br in g t o a boil a n d a llow t o sim m er for 1 0
m in u t es. A dd lobst er t a il a n d cla w m ea t . A llow t o cook for 5 m in u t es. Sea son t o t a st e w it h
sa lt a n d pepper .
6 . COA T cook ed, dr a in ed pa st a w it h sa u ce, t r a n sfer t o la r g e bow l (or in div idu a l dish es), t op
w it h lobst er a n d r em a in in g sa u ce. Ga r n ish w it h lobst er sh ells.
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Meat Ravioli with Bolognese Sauce

Cook Tim e: 1 hour, 30 minutes
Serving Size: 4
In gr edien t s
2 T bsp oliv e oil
1 on ion , fin ely ch opped
1 ca r r ot , fin ely ch opped
1 celer y st a lk, fin ely ch opped
½ lb g r ou n d beef
6 oz It a lia n sa u sa g e, skin n ed
1 cu p r ed w in e
1 8 oz ca n cr u sh ed t om a t oes, ch opped (g r ou n d)
1 t sp fr esh r osem a r y , ch opped (1 /4 t sp dr y )
1 t sp fr esh sa g e, ch opped (1 /4 t sp dr y )
Sa lt t o t a st e
Pepper t o t a st e
2 4 beef-filled r a v ioli, cooked a ccor din g t o pa ck a g e dir ect ion s

2 cu ps m ozza r ella ch eese, sh r edded
Pr ocedu r es
1 . HEA T oil in a la r g e pa n . A dd celer y , ca r r ot , on ion , g a r lic a n d cook a bou t 5 m in u t es. A dd

m ea t a n d cook 1 0 m in u t es ov er m ediu m h ea t , st ir r in g occa sion a lly .
2 . DEGLA ZE pa n w it h w in e; let r edu ce. A dd t om a t oes a n d r em a in in g in g r edien t s a n d st ir .
Sim m er for a bou t 1 h ou r .
3 . PLA CE cook ed r a v ioli in a sin g le la y er in a la r g e ba kin g dish . Pou r h ot Bolog n ese sa u ce ov er
r a v ioli. Pla ce sh r edded m ozza r ella ev en ly ov er sa u ce.
4 . PLA CE r a v ioli in a br oiler u n t il ch eese is m elt ed a n d bu bbly .
5 . SERV E im m edia t ely .
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Milanese Style Penne

Serving Size: 4
In gr edien t s
8 oz sw eet It a lia n sa u sa g e, ca sin g r em ov ed
1 1 /2 cu p h ea v y cr ea m
1 lb pen n e r ig a t e pa st a , cooked a ccor din g t o pa cka g e dir ect ion s
Pr ocedu r es
1 . BROWN sa u sa g e in a pr e-h ea t ed pa n . Dr a in fa t a n d set sa u sa g e a side.

2 . A DD cr ea m t o t h e h ot pa n a n d con t in u e t o cook ov er low h ea t for 4 m in u t es. A dd sa ffr on
a n d r edu ce sa u ce t o t h e desir ed con sist en cy .
3 . CHOP sa u sa g e a n d a dd it t o sa u ce.
4 . REMOV E cooked pa st a fr om pot , r et a in in g a por t ion of t h e w a t er . Im m edia t ely a dd pa st a t o
sa u ce a n d sea son w it h Pa r m esa n ch eese, sa lt a n d fr esh ly cr u sh ed bla ck pepper . (T h in sa u ce
w it h pa st a w a t er if n eeded.)
5 . T RA NSFER t o la r g e ser v in g pla t t er , g a r n ish w it h ch opped pa r sley a n d ser v e.
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Orecchiette with Red Pepper Pesto

Serving Size: 4
In gr edien t s
½ cu p w a ln u t pieces
1 2 oz ca n n ed r oa st ed r ed pepper s, dr a in ed
¼ cu p g r a t ed Pa r m esa n ch eese
1 cu p fr esh ba sil lea v es, w a sh ed a n d dr ied
1 /2 cu p It a lia n pa r sley lea v es, w a sh ed a n d dr ied
2 clov es peeled g a r lic
½ cu p oliv e oil
1 lb or ecch iet t e pa st a
4 T bsp u n sa lt ed bu t t er (opt ion a l)
T oa st ed w a ln u t s, coa r sely ch opped
1 2 fr esh ba sil lea v es, w a sh ed, dr ied, a n d cu t in t h in st r ips
Pr ocedu r es
T OA ST ED W A LNUT S
1 . PLA CE w a ln u t s on sh eet t r a y . Ba ke in 3 5 0 ºF ov en for 1 2 m in u t es.
RED PEPPER PEST O

1 . COMBINE r ed pepper s, t oa st ed w a ln u t s, pa r m esa n ch eese, ba sil, pa r sley a n d g a r lic in a food
pr ocessor . W it h m ot or r u n n in g , slow ly a dd oliv e oil a n d pr ocess u n t il m ix t u r e for m s a
coa r sely ch opped pa st e.
FINA L PLA T ING

COOK or ecch iet t e pa st a a ccor din g t o pa ck a g e dir ect ion s. Dr a in pa st a , r eser v in g 1 /2 cu p
cook in g liqu id, a n d r et u r n pa st a t o pot . Hea t r ed pepper sa u ce in a sa u ce pot , st ir in bu t t er (if
u sin g ) a n d r eser v ed cook in g liqu id. Cook ju st u n t il sa u ce is h ea t ed t h r ou g h . St ir in pa st a a n d
coa t w it h sa u ce.
T RA NSFER pa st a t o ser v in g pla t es a n d t op ea ch w it h t oa st ed w a ln u t pieces a n d sh r edded
ba sil.
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Pasta Florentine
Serving Size: 4
In gr edien t s
1 /2 cu p ch ick en br ot h
1 2 oz sliced m u sh r oom s
1 1 /2 cu ps fr ozen pea s
3 clov es g a r lic
4 oz h a m (Bla ck For est if possible), ju lien n ed
1 /4 cu p ch opped pa r sley
8 oz pa st a (y ou r fa v or it e sh a pe), cooked a ccor din g t o pa ck a g e dir ect ion s
Gr a t ed Pa r m esa n ch eese for g a r n ish
Pr ocedu r es
1 . HEA T ex t r a v ir g in oliv e oil a n d g a r lic in a sa u t é pa n ov er m ediu m -low h ea t . On ce g a r lic

st a r t s t o sizzle, a dd m u sh r oom s. Sa u t é 2 -3 m in u t es. A dd h ea v y cr ea m a n d ch icken br ot h
a n d br in g t o a boil. A llow t o slig h t ly r edu ce, for a bou t 1 0 m in u t es. A dd h a m , pea s a n d
pa r sley a n d cook 4 m in u t es.
2 . RET URN cook ed, dr a in ed pa st a t o pot a n d a dd sa u ce. Cook u n t il sa u ce sim m er s a n d coa t s
t h e pa st a .
3 . REMOV E pot fr om h ea t a n d st ir in g r a t ed Pa r m esa n . T oss g en t ly t o com bin e.
4 . T RA NSFER t o la r g e ser v in g pla t t er . Ga r n ish w it h ch opped pa r sley a n d ser v e.
Ch ef’s T ip: Use a sm a ll a m ou n t of sa lt . T h e pa r m esa n ch eese n a t u r a lly con t a in s sa lt .
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Penne Pasta with diced tomato and fresh

Ricotta cheese
Serving Size: 4
In gr edien t s
4 m ediu m fr esh r ipe t om a t oes
8 ba sil lea v es, ch opped
1 cu p fr esh r icot t a ch eese
1 /2 t sp m a r jor a m , ch opped
1 2 oz pen n e r ig a t e pa st a , cook ed a ccor din g t o pa ck a g e
dir ect ion s
1 /4 cu p Rom a n o ch eese, g r a t ed
1 la r g e g a r lic clov e, peeled a n d ch opped
Sa lt t o t a st e
Pr ocedu r es
1 . CUT a sh a llow “ X ” on t h e bot t om of ea ch t om a t o. Pla ce t om a t oes in t o boilin g w a t er a n d

bla n ch for 1 5 secon ds. Im m edia t ely cool in ice w a t er .
2 . REMOV E cor e, skin a n d seeds fr om t om a t oes a n d dice. Pla ce in a bow l a n d a dd 1 /4 cu p of
oliv e oil, ch opped ba sil a n d ch opped g a r lic.
3 . BLEND r icot t a ch eese w it h ch opped m a r jor a m ; sea son t o t a st e w it h sa lt a n d pepper .
4 . T OSS t om a t o m ix t u r e in a h ot sk illet . W h en m ix t u r e is h ot , st ir in Ricot t a ch eese blen d.
5 . A DD h ot , dr a in ed pa st a t o t om a t o/ch eese m ix t u r e. St ir t o t h or ou g h ly blen d. A dd sa lt a n d
pepper t o t a st e. T op w it h Rom a n o ch eese a n d ch opped pa r sley .
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Penne Romana
Serving Size: 4
In gr edien t s
Rom a n a Sa u ce
3 /4 cu p y ellow on ion , ch opped in 1 /4 ” pieces
2 cu ps w h it e w in e
2 t sp r osem a r y , ch opped (1 /2 t sp dr y )
1 T bsp pa r sley , ch opped (1 /4 t sp dr y )
Sa lt t o t a st e
2 1 /2 T bsp cor n st a r ch
2 cu ps ch icken br ot h
Pa st a
2 cu ps g r een bea n s, bla n ch ed
1 cu p t om a t o, diced
4 cu ps Rom a n a sa u ce (see a bov e)
4 cu ps pen n e pa st a , cook ed a ccor din g t o pa ck a g e dir ect ion s
3 T bsp Rom a n o ch eese
3 T bsp Pa r m esa n ch eese
Pr ocedu r es
1 . HEA T oil in a sm a ll sa u cepa n a t m ediu m -h ig h h ea t . A dd on ion s a n d cr u sh ed r ed pepper .

Cook u n t il soft , a bou t 5 m in u t es, st ir r in g fr equ en t ly . A dd m in ced g a r lic a n d cook for on e
m in u t e. W h isk in w in e, r osem a r y , pa r sley a n d sa lt .
2 . WHISK cor n st a r ch a n d ch icken br ot h in a sepa r a t e bow l. A dd m ix t u r e t o sa u ce a n d st ir
w ell. Br in g t o a boil a n d set a side.
3 . HEA T sa u t é pa n ov er m ediu m h ig h h ea t . A dd g r een bea n s a n d t om a t o a n d cook for 1
m in u t e. A dd Rom a n a sa u ce a n d cook ed, dr a in ed pen n e pa st a . A dd Rom a n o a n d Pa r m esa n
ch eeses. St ir w ell t o en su r e pa st a is com plet ely coa t ed.
4 . SERV E h ot .
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Penne Senese
Serving Size: 4
In gr edien t s
1 lb pen n e pa st a , cooked a ccor din g t o pa ck a g e
dir ect ion s
2 T bsp bu t t er
½ cu p ex t r a v ir g in oliv e oil
½ cu p y ellow on ion s, ch opped
3 clov es g a r lic, ch opped
½ lb m u sh r oom , sliced
6 It a lia n sa u sa g e lin k s, ca sin g r em ov ed
¼ cu p + 2 T bsp w h it e w in e
1 qu a r t h ea v y cr ea m
¼ lb pr osciu t t o h a m , ch opped
1 T bsp fr esh sa g e (or 1 t sp dr y )
1 T bsp fr esh pa r sley (or 1 t sp dr y )
½ lb g r a t ed Pa r m esa n ch eese
1 t sp g a r lic pepper (opt ion a l)
Sa lt t o t a st e
Pr ocedu r es
1 . HEA T pa n ov er m ediu m h ea t . A dd bu t t er a n d a llow t o m elt . A dd oil, on ion s a n d g a r lic.

Redu ce h ea t a n d cook for 5 m in u t es. A dd m u sh r oom s a n d sa u sa g e. Cook u n t il pin k is n o
lon g er v isible in sa u sa g e.
2 . A DD w h it e w in e a n d br in g t o a boil. W h isk in flou r a n d let cook for 1 m in u t e t o r em ov e flou r
t a st e. A dd r em a in in g in g r edien t s. Br in g t o a boil, low er h ea t a n d sim m er for 1 0 m in u t es, or
u n t il sa u ce r ea ch es desir ed con sist en cy .
3 . A DD cooked, dr a in ed pa st a t o pa n w it h sa u ce. T oss w ell.
4 . T RA NSFER t o la r g e ser v in g pla t t er a n d g a r n ish w it h fr esh ba sil, sa g e a n d a ddit ion a l
pa r m esa n ch eese, if desir ed.
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Pesce in Acqua Pazza

Serving Size: 4
In gr edien t s
4 6 -8 oz fish fillet s, su ch a s t ila pia or cod
1 t bsp fr esh ch opped g a r lic
¾ cu p diced on ion
½ cu p diced celer y
½ cu p diced ca r r ot
6 ea ch plu m t om a t oes, cu t in t o 1 ” pieces
1 2 ba sil lea v es, coa r se ch opped
1 t bsp ch opped fr esh or eg a n o (1 t sp dr y )
1 t bsp ch opped fla t lea f pa r sley
1 ½ cu p v eg et a ble or ch ick en br ot h
½ cu p w h it e w in e
sa lt a n d pepper
Pr ocedu r es
1 . PLA CE g a r lic, on ion s, celer y a n d ca r r ot s in food pr ocessor . Pu lse u n t il coa r sely ch opped.
2 . HEA T oil in a la r g e sk illet . A dd ch opped v eg et a bles a n d sa u t é u n t il t h ey beg in t o soft en .
A dd t om a t oes. Cook u n t il t h e t om a t oes a r e fu lly cook ed. A dd w in e a n d cook 1 m in u t e m or e.
A dd ch opped h er bs a n d br ot h , t h en br in g t o a sim m er .
3 . SEA SON bot h sides of fish fillet s w it h sa lt a n d pepper a n d a dd t o sim m er in g sa u ce. Sa u ce
sh ou ld ba r ely cov er fish . Cook u n t il fish st a r t s t o fla ke a n d is cook ed t h r ou g h ou t .
4 . T RA NSFER fish t o a sh a llow bow l a n d pou r sa u ce ov er a n d a r ou n d fish . T op w it h a dr izzle of
ex t r a v ir g in oliv e oil a n d ch opped pa r sley .
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Pork Filettino
Serving Size: 4
In gr edien t s
4 sm a ll por k t en der loin s
4 g a r lic clov es
1 T bsp sa g e, ch opped
sa lt t o t a st e
pepper t o t a st e
4 m ediu m r u sset pot a t oes, cu t in t o 1 ” pieces
Pr ocedu r es
1 . SEA SON por k w it h g a r lic, r osem a r y , sa g e, ex t r a v ir g in oliv e oil, sa lt a n d pepper . A llow t o

sit in m a r in a de for 3 0 m in u t es.
2 . PLA CE pot a t oes on sh eet t r a y a n d r oa st for a ppr ox im a t ely 3 0 m in u t es, or u n t il for k t en der .
3 . GRILL m a r in a t ed por k a ppr ox im a t ely 4 -5 m in u t es on ea ch side, scor in g w it h dia m on d-
sh a ped m a r k s. Cu t in t o slices.
4 . SERV E por k g a r n ish ed w it h r oa st ed pot a t oes.
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Roast Pork Loin with Grapes and Wine

Serving Size: 4
In gr edien t s
3 T bsp fr esh sa g e lea v es, ch opped
1 1 /2 t sp Kosh er sa lt
2 t sp bla ck pepper , coa r sely g r ou n d
3 lbs cen t er -cu t bon eless por k loin
1 lb r ed & w h it e seedless g r a pes
Pr ocedu r es
Pr eh ea t ov en t o 3 7 5 º F.
1 . COMBINE g a r lic, sa g e, sa lt , pepper a n d 2 T bsp of oil in m ix in g bow l; ev en ly coa t por k loin .

2 . COA T la r g e ba k in g pa n w it h 2 T bsp of oil. Pla ce por k loin in ba k in g pa n ; cov er pa n w it h
a lu m in u m foil. Pla ce in ov en a n d r oa st for a ppr ox im a t ely 1 0 -1 5 m in u t es per pou n d or
u n t il t em per a t u r e r ea ch es 1 5 5 º F (m ediu m w ell).
3 . REMOV E foil; r oa st a ddit ion a l 1 5 m in u t es or u n t il w ell-br ow n ed. Rem ov e por k loin fr om
pa n a n d pla ce on cu t t in g boa r d. Let st a n d for 1 0 m in u t es.
4 . PLA CE pa n u sed t o r oa st por k on st ov et op ov er m ediu m h ea t . A dd w in e. Usin g spa t u la ,
scr a pe bot t om of pa n t o r elea se dr ippin g s. A dd g r a pes; cook u n t il soft a n d w in e is r edu ced by
h a lf.
5 . SLICE por k loin in t o 1 /2 ” slices a n d pla ce on ser v in g pla t t er . Pou r g r a pes a n d sa u ce ov er
por k. Ser v e im m edia t ely .
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Roast Porkloin with Apple Rosemary Glaze

Serving Size: 4
In gr edien t s
2 lbs w h ole por k loin
1 T bsp oliv e oil
Sa lt a n d bla ck pepper t o t a st e
GLA ZE:
1 1 /2 cu ps a pple ju ice
1 T bsp fr esh r osem a r y , fin ely ch opped
1 /4 cu p su g a r
2 T bsp cor n st a r ch
2 T bsp cold w a t er
Pr ocedu r es
PORKLOIN:
1 . RUB ou t side of por k loin lig h t ly w it h oliv e oil. Spr in k le w it h sa lt a n d bla ck pepper .
2 . PLA CE por k on a ba kin g r a ck . Pla ce ba k in g r a ck on a sh eet pa n .
3 . ROA ST for a ppr ox im a t ely 3 0 m in u t es, or u n t il desir ed don en ess is r ea ch ed. Let por k r est for
5 m in u t es pr ior t o slicin g .
GLA ZE:
1 . COMBINE a pple ju ice, r osem a r y a n d su g a r in sa u cepa n ov er m ediu m h ea t .
2 . MIX cor n st a r ch a n d cold w a t er in a sepa r a t e cu p.
3 . BRING a pple ju ice m ix t u r e t o a boil. W h isk in cor n st a r ch m ix t u r e t o t h ick en a n d br in g t o a
boil. Rem ov e fr om h ea t .
PLA T ING:
1 . SLICE por k in t o t h ick pieces. T r a n sfer t o la r g e ser v in g pla t t er .
2 . SPOON g la ze ov er sliced por k . Ser v e im m edia t ely .
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Rotini with Sausage and Asparagus

Serving Size: 4
In gr edien t s
1 /2 lb It a lia n sa u sa g e, sw eet or h ot , ca sin g r em ov ed
1 lb a spa r a g u s, fr esh
1 lb r ot in i pa st a , cook ed a ccor din g t o pa ck a g e
dir ect ion s
2 T bsp bu t t er
Pr ocedu r es
1 . HEA T oil in n on -st ick sa u t é pa n . A dd sa u sa g e. W h ile sa u sa g e is cook in g , br ea k u p w it h

spoon . W h en sa u sa g e is com plet ely cook ed, dr a in fa t .
2 . CUT bot t om 2 ” off a spa r a g u s st em s (t h e in edible pa r t ), t h en cu t r em a in in g st em in t o 1 ”
pieces. Boil a spa r a g u s u n t il t en der in a sepa r a t e pa n . Dr a in a n d a llow t o cool. Rem ov e t ips
fr om a spa r a g u s a n d set t ips a side.
3 . COMBINE a spa r a g u s a n d h ea v y cr ea m . Sim m er 1 0 -1 2 m in u t es ov er m ediu m h ea t .
4 . A DD h ot , dr a in ed pa st a t o a spa r a g u s cr ea m sa u ce. A dd pa r m esa n a n d bu t t er . A dd cook ed
sa u sa g e a n d sa u t é u n t il sim m er in g . Sa lt a n d pepper t o t a st e.
5 . T RA NSFER t o la r g e pla t t er . Ga r n ish w it h a spa r a g u s t ips a n d ser v e.
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Sausage & Peppers Ziti Marinara

Serving Size: 4
In gr edien t s
1 1 /2 lbs sw eet or h ot It a lia n sa u sa g es lin k s
1 1 /3 cu ps g r een bell pepper , seeded & cu t in t o 1 ” x
¼” st r ips
1 ca n It a lia n -st y le or plu m t om a t oes, in clu din g liqu id
(2 8 oz)
1 ca n t om a t o pu r ee (1 0 3 /4 oz)
1 t sp g a r lic clov es, ch opped fin ely
1 /2 cu p ba sil, fr esh , ch opped fin ely , fir m ly pa ck ed
1 lb zit i or pen n e pa st a , cooked a ccor din g t o pa ck a g e dir ect ion s
Pr ocedu r es
1 . BA KE sa u sa g e lin k s in ov en for 2 0 m in u t es or u n t il com plet ely cook ed. Cu t sa u sa g es in h a lf

len g t h w ise; t h en cu t in t o 1 /2 " slices. Resu lt w ill be sem i-cir cles of sa u sa g e. Set a side.
2 . SA UT E pepper slices in oliv e oil u n t il t h eir cr ispn ess is lost , bu t n ot soft .
3 . CHOP t om a t oes or u se a food pr ocessor on “ pu lse” ; do n ot pu r ee t om a t oes.
4 . COMBINE ch opped t om a t oes, t om a t o pu r ee, g a r lic, oliv e oil a n d fr esh ba sil in sa u ce pa n .
Br in g t o a sim m er . A dd sa u sa g e pieces a n d st ir w ell.
5 . T RA NSFER cooked, dr a in ed pa st a t o la r g e ser v in g pla t t er . T op w it h sa u sa g e & pepper
m a r in a r a m ix t u r e.
6 . GA RNISH w it h pa r sley a n d g r a t ed Pa r m esa n ch eese.
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Scaloppine Romana
Serving Size: 4
In gr edien t s
3 qu a r t s w a t er
8 oz g r een bea n s
1 lb v ea l sca loppin e
1 /2 cu p flou r
1 /4 cu p bu t t er
2 m ediu m t om a t oes, diced
Sa lt t o t a st e
Pepper t o t a st e
1 /2 T bsp fr esh r osem a r y , ch opped
6 T bsp w h it e w in e
¼ cu p Pa r m esa n ch eese, sh a v ed
Pr ocedu r es
1 . HEA T w a t er t o boilin g . A dd g r een bea n s. Cook for a ppr ox im a t ely 5 -8 m in u t es, u n t il a l

den t e. Dr a in . Pla ce h ot g r een bea n s in t o ice w a t er . T h is w ill st op t h e cook in g pr ocess. Dr a in
w ell.
2 . DREDGE v ea l cu t let s in flou r .
3 . HEA T bu t t er in a sa u t é pa n . A dd v ea l a n d cook 2 m in u t es, t h en t u r n . A dd g r een bea n s a n d
t om a t oes, sa lt , pepper a n d r osem a r y . Cook 2 m in u t es, t h en a dd w in e. Let r edu ce 1 -2
m in u t es.
4 . T RA NSFER t o ser v in g pla t e, t op w it h ch eese. Ser v e im m edia t ely .
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Shrimp & Angel Hair with Lemon Caper Cream Sauce

Serving Size: 4
In gr edien t s
¼ cu p oliv e oil
1 lb sh r im p, peeled a n d dev ein ed
2 T bsp dr a in ed, ca per s
2 lem on s, ju iced
1 lem on , t h in ly sliced
W h it e pepper t o t a st e
Sa lt t o t a st e
8 oz a n g el h a ir pa st a , cook ed a ccor din g t o pa cka g e dir ect ion s
1 t sp pa r sley , ch opped
Pr ocedu r es
1 . HEA T oil in sa u t e pa n . A dd g a r lic a n d ca per s a n d cook for 3 0 secon ds. A dd w in e a n d lem on

ju ice; cook u n t il r edu ced by h a lf.
2 . A DD sh r im p a n d cook for 2 m in u t es. T u r n . A dd cr ea m ; cook for 2 m in u t es or u n t il sa u ce
slig h t ly t h ick en s. Sea son sa u ce w it h sa lt , w h it e pepper a n d pa r sley .
3 . A DD h ot , dr a in ed pa st a t o sa u ce, st ir r in g t o t h or ou g h ly coa t pa st a . A dd lem on slices.
4 . T RA NSFER t o la r g e ser v in g pla t t er , spr in k le w it h pa r sley a n d ser v e im m edia t ely .
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Shrimp & Asparagus Risotto

Serving Size: 4
In gr edien t s
8 cu ps ch icken br ot h
2 cu ps Ca r n a r oli or A r bor io r ice
1 /2 lb fr esh a spa r a g u s spea r s, st em m ed a n d cu t in t o
1 -in ch pieces
1 ½ lbs la r g e sh r im p, sh elled a n d dev ein ed
4 oz bu t t er
1 cu p ch opped t om a t oes
1 /2 cu p y ellow on ion , diced
Pr ocedu r es
1 . SIMMER ch ick en br ot h in a la r g e pot on low h ea t u n t il n eeded.

2 . HEA T oil in a la r g e n on st ick pa n ov er m ediu m h ea t . A dd on ion s a n d cook for 3 m in u t es, or
u n t il t r a n slu cen t . St ir in r ice a n d cook for 1 m in u t e, t h en a dd w h it e w in e. A dd ½ cu p of
br ot h a n d st ir u n t il com plet ely a bsor bed. Repea t u n t il h a lf of br ot h h a s been a dded. St ir t h e
r isot t o fr equ en t ly t o pr ev en t st ick in g .
3 . A DD a spa r a g u s a n d sh r im p t o t h e r em a in in g br ot h a n d cook for a bou t 2 m in u t es, or u n t il
sh r im p a r e pin k . Rem ov e a spa r a g u s a n d sh r im p fr om br ot h a n d a dd t h em t o t h e r isot t o
m ix t u r e. A dd r em a in in g br ot h 1 /2 cu p a t a t im e u n t il desir ed cr ea m in ess is r ea ch ed (t h er e
m a y be br ot h left ov er ).
4 . On ce t h e br ot h is a bsor bed, a dd bu t t er , Pa r m esa n ch eese a n d sa lt a n d pepper t o t a st e.
Ga r n ish w it h ch opped t om a t oes a n d pa r sley .
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Shrimp Scampi
Serving Size: 4
In gr edien t s
1 1 /2 lb m ediu m fr esh sh r im p, sh elled
2 T bsp oliv e oil
1 m ediu m on ion , diced
3 clov es g a r lic, cr u sh ed
3 T bsp pa r sley , fin ely ch opped
1 pin ch cr u sh ed r ed pepper
4 oz bu t t er
1 /2 lb a n g el h a ir pa st a , cooked a ccor din g t o pa cka g e dir ect ion s
Pr ocedu r es
1 . HEA T oil in a sa u t e pa n . A dd on ion a n d sa u t é for 2 m in u t es. A dd g a r lic a n d sa u t é for 1

m in u t e; do n ot br ow n . A dd bu t t er , w in e, r ed pepper , sa lt a n d pepper a n d r edu ce by h a lf.
2 . A DD sh r im p a n d cook 1 -2 m in u t es u n t il fu lly cook ed.
3 . T RA NSFER pa st a t o pla t e a n d t op w it h sh r im p m ix t u r e.
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Slow-cooked Ossobuco with Gremolata

Cook Tim e: 4 hours
Serving Size: 4
In gr edien t s
4 lbs v ea l sh a n k s
Sea sa lt , g r ou n d
2 t sp fr esh pa r sley , ch opped
Fr esh t h y m e
2 spr ig s fr esh r osem a r y
1 cu p celer y , diced
1 cu p on ion , diced
1 cu p ca r r ot s, diced
2 plu m t om a t oes, qu a r t er ed
3 clov es fr esh g a r lic, ch opped
½ oz por cin i m u sh r oom s, dr ied
1 cu p r ed w in e
1 ba y lea f
1 lem on r in d
Pr ocedu r es
Pr e-h ea t ov en t o 3 2 5 º.
1 . SEA SON v ea l sh a n k s w it h sa lt a n d h er bs. Let r est for 2 h ou r s. Soa k dr ied m u sh r oom s in

w a t er . Follow pa ck a g e dir ect ion s a n d dr a in w h en r ecom m en ded.
2 . HEA T 2 t bsp of ex t r a v ir g in oliv e oil in a h ea v y sk illet ov er m ediu m fla m e. Br ow n v ea l
sh a n ks on a ll sides. A dd diced v eg et a bles, t om a t oes, dr a in ed m u sh r oom s a n d 2 g a r lic clov es.
A llow t o cook for 6 m in u t es. A dd w in e, beef br ot h , a n d ba y lea f. Br in g t o a boil, r em ov e fr om
h ea t a n d cov er .
3 . T RA NSFER t o pr eh ea t ed ov en . A llow t o cook for a t lea st 4 h ou r s. W h en v ea l is v er y t en der ,
r em ov e fr om pa n a n d set a side.
4 . DRA IN sa u ce fr om pa n in t o a st r a in er . Rem ov e ba y lea f a n d r osem a r y spr ig .
5 . MA SH ju ice a n d v eg et a bles t h r ou g h t h e st r a in er t o a ch iev e a sm oot h con sist en cy .
GREMOLA T A :
6 . BOIL 2 cu ps of w a t er in a sm a ll sa u ce pa n . A dd lem on peel. A llow t o boil for 1 m in u t e.
Rem ov e a n d a llow t o slig h t ly cool.
7 . CHOP bla n ch ed lem on peel, pa r sley a n d r em a in in g g a r lic clov es.
8 . PLA CE Ossobu co on a ser v in g pla t t er . Pou r t h e dr a in ed, sm oot h sa u ce ov er t op a n d spr in k le
w it h Gr em ola t a . Ser v e im m edia t ely .
Ser v in g Su g g est ion : Ser v e Ossobu co w it h polen t a or m a sh ed pot a t oes
Spaghetti with Fresh Thyme, Tomato & Shrimp

Serving Size: 4
In gr edien t s
3 /4 lb spa g h et t i, cook ed a ccor din g t o pa cka g e dir ect ion s
1 lb r ipe plu m t om a t oes
6 g r een on ion s, diced
2 T bsp bu t t er + 1 st ick
½ cu p w a t er
1 lb m ediu m h ea dless fr esh sh r im p, sh ells r em ov ed & dev ein ed
4 T bsp fr esh t h y m e, de-st em m ed, ch opped
Sa lt a n d fr esh ly g r ou n d pepper t o t a st e
Pr ocedu r es
1 . CUT a n “ X ” on bot t om of ea ch t om a t o. Bla n ch t om a t oes in boilin g w a t er for 1 5 secon ds, t h en

pla ce t h em in ice w a t er .
2 . PEEL t om a t oes, r em ov e seeds a n d dice.
3 . HEA T 1 t bsp bu t t er in a pa n on m ediu m h ea t . A dd t h y m e, t om a t oes a n d g r een on ion s a n d
½ cu p w a t er . A llow t o sim m er for 1 0 m in u t es. A dd 1 st ick bu t t er , sa lt a n d pepper . Br in g t o
a sim m er . Let sa u ce t h icken slig h t ly . A dd pa st a t o t om a t o m ix t u r e a n d st ir t o t h or ou g h ly
coa t pa st a . Rem ov e fr om h ea t .
4 . HEA T ¼ cu p oil in a sepa r a t e pa n on m ediu m h ea t . A dd sh r im p a n d cook u n t il color t u r n s
fr om opa qu e t o pin k .
5 . T RA NSFER h ot spa g h et t i a n d t om a t o m ix t u r e t o a la r g e ser v in g pla t t er . Ev en ly dist r ibu t e
t h e cooked sh r im p ov er pa st a . Ga r n ish w it h pa r sley .
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Spaghetti with Tuna

Serving Size: 4
In gr edien t s
½ cu p ex t r a v ir g in oliv e oil
1 clov e g a r lic
¼ cu p y ellow on ion s, ch opped
1 2 oz ca n t u n a pa ck ed in oliv e oil, dr a in ed
1 1 /4 cu ps Ch a r don n a y w in e
1 4 oz t om a t oes, peeled a n d pu r eed
1 lb spa g h et t i
1 bu n ch pa r sley , w a sh ed a n d fin ely ch opped
Sa lt t o t a st e
Pr ocedu r es
1 . HEA T oliv e oil in a la r g e sk illet . A dd clov e of g a r lic a n d diced on ion a n d a llow t o br ow n - DO

NOT BURN. A dd dr a in ed t u n a a n d br ow n . Spr in kle t u n a w it h Ch a r don n a y w in e a n d a llow
t o r edu ce. A dd t om a t oes a n d cook for 1 5 m in u t es.
2 . COOK spa g h et t i a ccor din g t o pa cka g e dir ect ion s. Dr a in pa st a , r et a in in g som e of t h e w a t er .
A dd dr a in ed pa st a t o sa u ce im m edia t ely .
3 . GA RNISH w it h ch opped pa r sley a n d dr izzle w it h ex t r a v ir g in oliv e oil. Sa lt a n d pepper t o
t a st e.
NOT E: If pa st a look s dr y , st ir in som e of t h e cookin g w a t er .
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Stuffed Chicken Marsala

Prep Tim e: 40 min
Cook Tim e: 40 min
Serving Size: 4
In gr edien t s
Ch eese St u ffin g
1 /2 cu p sm oked sh r edded ch eese (pr ov olon e or g ou da )
8 -oz pa cka g e m ozza r ella ch eese, sh r edded
1 /2 cu p br ea dcr u m bs
1 t sp fr esh g a r lic, m in ced
1 /4 t sp r ed pepper fla k es, cr u sh ed
2 T bsp su n -dr ied t om a t o fla k es (dr a in fir st if in oil)
1 /3 cu p g r een on ion s, t h in ly sliced
3 /4 cu p sou r cr ea m (6 oz)
1 /2 t sp sa lt
Sa u ce
1 sm a ll on ion , cu t in h a lf a n d t h in ly sliced len g t h w ise
2 4 fl oz Ma r sa la w in e
8 fl oz h ea v y cr ea m
2 sm a ll con t a in er s bu t t on m u sh r oom s, t h in ly sliced (6 cu ps)
2 lbs sk in less, bon eless ch ick en br ea st s

4 fl oz oliv e oil
2 cu ps a ll-pu r pose flou r
Pr ocedu r es
Pr e-h ea t ov en t o 3 5 0 °F.
1 ) COMBINE a ll ch eese st u ffin g in g r edien t s in a m ix in g bow l.

2 ) BUT T ERFLY t h ick est sect ion of ch ick en br ea st s t o cr ea t e 2 lobes. Pou n d ea ch br ea st bet w een 2
sh eet s of pla st ic w r a p u n t il ¼” - ½” t h ick .
3 ) PLA CE fla t t en ed ch icken br ea st s on a pla t e a n d pla ce desir ed a m ou n t of st u ffin g on on e lobe of
ea ch ch ick en br ea st . Gen t ly pr ess st u ffin g dow n so it r esem bles a h ock ey pu ck.
4 ) FOLD ov er ot h er lobe of ch ick en br ea st ; does n ot h a v e t o sea l.
5 ) HEA T la r g e sa u t é pa n ov er m ediu m h ea t .
6 ) A DD oliv e oil a n d h ea t u n t il sh im m er in g .
7 ) PLA CE flou r in a sh a llow pa n a n d sea son t o t a st e w it h sa lt a n d pepper .
8 ) DREDGE st u ffed ch ick en br ea st s in flou r , sh a kin g off ex cess.
9 ) SA UT E ch ick en br ea st s w it h pr eh ea t ed oil, cook in g u n t il ea ch side is g olden br ow n .
1 0 ) REMOV E ch icken fr om pa n a n d pla ce in a ba k in g dish .
1 1 ) BA KE for 1 0 -2 0 m in u t es, or u n t il ju ices r u n clea n a n d cen t er of ch ick en r ea ch es 1 6 5 °F.
1 2 ) A DD on ion s t o sa u t é pa n , a n d st ir t o loosen ch ick en dr ippin g s. A ft er 2 m in u t es, a dd
m u sh r oom s a n d sa u t é u n t il on ion s a r e t r a n slu cen t .
1 3 ) DEGLA ZE pa n w it h Ma r sa la w in e – m a k e su r e t o in cor por a t e dr ippin g s fr om bot t om of pa n .
1 4 ) HEA T w in e t o a sim m er a n d a dd h ea v y cr ea m . Sim m er on low h ea t u n t il r edu ced by h a lf.
1 5 ) PLA CE cooked ch ick en br ea st s on a pla t e a n d t op ea ch w it h on ion s, m u sh r oom s a n d sa u ce.
1 6 ) SERV E w it h y ou r fa v or it e g a r lic m a sh ed pot a t o r ecipe.
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Stuffed Chicken Siena

Serving Size: 4
In gr edien t s
CHEESE FILLING/CHICKEN:
½ cu p m ozza r ella , sh r edded
2 T bsp Pa r m esa n , g r a t ed
½ cu p sm ok ed Gou da , ch opped
¼ cu p Fon t in a ch eese, sh r edded
¼ cu p su n -dr ied t om a t oes, ch opped
1 /4 t sp bla ck g r ou n d pepper
1 T bsp g r een on ion s, ch opped
1 t sp g a r lic, m in ced
2 T bsp fr esh pa r sley , ch opped
1 eg g
2 T bsp h ea v y cr ea m
CHICKEN:
4 bon eless, skin less, ch ick en br ea st s (6 -8 oz ea ch ), bu t t er fly cu t
FOR SIENA SA UCE/PA ST A :

1 /2 cu p k a la m a t a oliv es, pit t ed a n d ch opped
1 /2 cu p g r een oliv es w it h pim ien t o, ch opped
¼ cu p sm a ll ca per s, r in sed
1 /2 cu p r ed w in e
1 cu p t om a t oes, diced
2 9 oz ca n t om a t o pu r ee
1 /2 t sp sa lt
1 /4 t sp cr u sh ed r ed pepper fla kes
2 m ediu m r ed bell pepper s, cu t in 1 -in ch pieces
1 T bsp su g a r
2 fr esh sw eet ba sil, ch opped
1 lbs pa st a (y ou r ch oice), cooked a ccor din g t o pa cka g e dir ect ion s
Pr ocedu r es
CHEESE FILLING:
1 . MIX a ll ch eese fillin g in g r edien t s in a m ix in g bow l u n t il w ell-blen ded. Div ide in t o 4

por t ion s; r efr ig er a t e u n t il r ea dy t o u se.
PREPA RA T ION FOR CHICKEN:

1 . PLA CE ch ick en on a cu t t in g boa r d a n d split t o open . Spr ea d ch eese fillin g ev en ly on bot h
sides.
2 . FOLD on e side ov er t o t h e ot h er a n d r epea t w it h ot h er br ea st s.
3 . PLA CE ch ick en in ba k in g pa n coa t ed w it h cook in g spr a y . Ba ke a t 4 5 0 ºF for 2 0 m in u t es or
u n t il ju ices r u n clea r .
SIENA SA UCE:
1 . HEA T oliv e oil in a sm a ll sa u ce pot ; a dd g a r lic a n d sa u t é for on e m in u t e (do n ot br ow n ).
A dd bell pepper s a n d sa u t é u n t il a l den t e. A dd oliv es a n d ca per s a n d st ir . A dd r ed w in e a n d
br in g t o a boil. A dd r em a in in g in g r edien t s ex cept ba sil.
2 . BRING t o a boil, r edu ce t o low h ea t a n d sim m er for a ppr ox im a t ely 3 0 m in u t es. A dd ba sil t o
sa u ce a n d st ir w ell; r em ov e Sien a sa u ce fr om h ea t .
3 . PLA CE on e ch ick en br ea st a n d dr a in ed, cook ed pa st a on ea ch pla t e. Ev en ly dist r ibu t e Sien a
sa u ce ov er ch icken a n d pa st a . Ga r n ish w it h ch opped ba sil.
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Tortellini in Mushroom-Walnut Cream

Sauce
Serving Size: 4
In gr edien t s
1 2 oz r a v ioli or t or t ellin i, cook ed a ccor din g t o
pa cka g e dir ect ion s
8 oz m u sh r oom s, sliced
1 /4 cu p w a ln u t s, ch opped
1 cu p h ea v y w h ippin g cr ea m
1 1 /2 cu ps fr esh ly g r a t ed Pa r m esa n ch eese
Pr ocedu r es
1 . HEA T oliv e oil in la r g e skillet ov er m ediu m h ea t . Sa u t é m u sh r oom s a n d w a ln u t s u n t il

m u sh r oom s a r e g olden br ow n . A dd h ea v y cr ea m st ir fr equ en t ly for 5 m in u t es, u n t il sa u ce
h a s slig h t ly t h icken ed. W h en cr ea m st ops sim m er in g , t u r n h ea t t o w a r m . A dd pepper a n d
Pa r m esa n ch eese; st ir u n t il sa u ce is sm oot h . Do n ot boil.
2 . DRA IN pa st a a n d pla ce on a ser v in g pla t e. Pou r sa u ce ov er pa st a .
3 . GA RNISH w it h pa r sley . Ser v e im m edia t ely .
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Tortelloni Bolognese
Cook Tim e: 1 hour, 15 minutes
Serving Size: 4
In gr edien t s
2 T bsp oliv e oil
1 on ion , fin ely ch opped
1 ca r r ot , fin ely ch opped
1 celer y st a lk, fin ely ch opped
½ lb g r ou n d beef
6 oz It a lia n sa u sa g e, skin n ed
1 cu p r ed w in e
1 8 oz ca n cr u sh ed t om a t oes, ch opped (g r ou n d)
1 t sp fr esh r osem a r y , ch opped (1 /4 t sp dr y )
1 t sp fr esh sa g e, ch opped (1 /4 t sp dr y )
Sa lt t o t a st e
Pepper t o t a st e
2 lbs T or t ellon i
Pa r m esa n ch eese, fr esh ly g r a t ed
Pr ocedu r es
1 . HEA T oil in a la r g e pa n . A dd celer y , ca r r ot , on ion , g a r lic a n d cook a bou t 5 m in u t es. A dd

m ea t a n d cook 1 0 m in u t es ov er m ediu m h ea t , st ir r in g occa sion a lly .
2 . DEGLA ZE pa n w it h w in e; let r edu ce. A dd t om a t oes a n d r em a in in g in g r edien t s a n d st ir .
Sim m er for a bou t 1 h ou r .
3 . T OSS h ot , dr a in ed pa st a in sa u ce. T op w it h pa r m esa n ch eese. Ser v e im m edia t ely .
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Tri-color Penne Rigate in Pesto

Serving Size: 4
In gr edien t s
1 /2 lb t r i-color ed pen n e r ig a t e or r ot in i pa st a , cook ed
a ccor din g t o pa cka g e dir ect ion s
PEST O:
1 /2 cu p pin e n u t s, t oa st ed
2 cu ps fr esh ba sil, ch opped
1 cu p oliv e oil
1 /2 cu p Rom a n o ch eese
T o Ser v e:
¾ cu p pest o sa u ce
1 m ediu m plu m t om a t o, diced
Pr ocedu r es
1. PLA CE pin e n u t s, g a r lic, ba sil a n d oil in a food pr ocessor a n d pu lse u n t il fin ely blen ded.
2. T RA NSFER pest o fr om food pr ocessor t o bow l. A dd a ll r em a in in g in g r edien t s.
3. HEA T 3 /4 cu p pest o a n d 1 cu p h ea v y cr ea m in a la r g e sk illet (on low /m ed h ea t ).
4. A DD cooked, dr a in ed pa st a t o skillet . T oss u n t il sa u ce lig h t ly coa t s pa st a .
5. T RA NSFER t o la r g e ser v in g pla t e. Ga r n ish w it h diced t om a t oes. Ser v e im m edia t ely .
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Tripolini Amatriciana
Serving Size: 4
In gr edien t s
¼ cu p lea n sm ok ed ba con , cu t in t o 1 ” x ¼” x ¼”
st r ips
2 cu ps t om a t o sa u ce
1 lb t r ipolin i pa st a (t r en et t e or cu r ly fet t u ccin e)
2 T bsp Rom a n o ch eese
½ cu p fr esh ba sil, sh r edded
Pr ocedu r es
1 . HEA T ba con in a la r g e sk illet ov er m ediu m -low h ea t . Cook u n t il ba con r en der s it s fa t a n d

beg in s t o br ow n . St ir in cr u sh ed r ed pepper a n d cook 1 m in u t e. A dd t om a t o sa u ce a n d br in g
t o a boil.
2 . COOK pa st a a ccor din g t o pa ck a g e dir ect ion s. Dr a in pa st a , r eser v in g 1 /2 cu p of cook in g
liqu id. Ret u r n pa st a t o pot .
3 . A DD ba con /t om a t o sa u ce m ix t u r e a n d r eser v ed pa st a cook in g liqu id t o pot . Br in g t o a boil
a n d r em ov e fr om h ea t . St ir in g r a t ed ch eeses a n d ba sil.
4 . T OSS t o m ix a n d ser v e im m edia t ely .
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Tuscan Garlic Chicken

Serving Size: 4
In gr edien t s
4 ea ch (4 oz) bon eless, sk in less ch icken br ea st s
1 1 /2 cu ps flou r , plu s 1 t a blespoon
1 T bsp sa lt
2 t sp bla ck pepper
1 lb fet t u ccin e pa st a , cook ed a ccor din g t o pa cka g e
dir ect ion s
5 T bsp oliv e oil
1 r ed pepper , ju lien n e cu t
1 /2 lb w h ole lea f spin a ch , st em m ed
1 cu ps Pa r m esa n ch eese, g r a t ed
Pr ocedu r es
1 . MIX 1 ½ cu ps flou r , sa lt , pepper a n d It a lia n sea son in g in a sh a llow dish . Dr edg e ch ick en in
t h e m ix t u r e, sh a kin g off a n y ex cess.
2 . HEA T 3 T bsp oil in a la r g e sk illet . Cook ch icken br ea st s 2 a t a t im e ov er m ediu m -h ig h h ea t
u n t il g olden br ow n a n d cr isp (2 -3 m in ). A dd m or e oil for ea ch ba t ch a s n ecessa r y .
3 . PLA CE cook ed ch ick en br ea st s on a ba kin g sh eet a n d t r a n sfer t o pr eh ea t ed ov en . Cook for
1 0 -1 5 m in u t es or u n t il in t er n a l t em per a t u r e r ea ch es 1 6 5 °F.
4 . HEA T 2 T bsp oil in a sa u ce pa n . A dd g a r lic a n d r ed pepper a n d cook for a ppr ox im a t ely 1
m in u t e. St ir in 1 T bsp flou r , w in e, spin a ch a n d cr ea m a n d br in g t o a boil. Sa u ce is don e
w h en spin a ch becom es w ilt ed. Com plet e by st ir r in g in pa r m esa n ch eese.
5 . COA T cook ed, dr a in ed pa st a w it h sa u ce, t h en t op w it h ch ick en a n d r em a in in g sa u ce.
Ga r n ish w it h ex t r a Pa r m esa n ch eese.
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Veal Scaloppini
Serving Size: 4
In gr edien t s
1 1 /2 lbs v ea l sca loppin i
Sa lt t o t a st e
Gr ou n d bla ck pepper t o t a st e
1 /4 cu p flou r
3 T bsp oliv e oil
1 /4 cu p leek s, ju lien n e cu t
3 plu m t om a t oes, cu t in eig h t h s
1 T bsp ka la m a t a oliv es, pit t ed
1 cu p por t obello m u sh r oom s, sliced
Fr esh It a lia n pa r sley , ch opped
3 T bsp bu t t er , cu t in t o pieces
Pr ocedu r es
1 . PLA CE v ea l on cu t t in g boa r d a n d cov er w it h pla st ic w r a p. Usin g m ea t m a llet , pou n d v ea l

on bot h sides u n t il it r ea ch ed ¼” t h ickn ess. Sea son v ea l w it h sa lt a n d pepper a n d dr edg e
w it h flou r .
2 . HEA T oil in a sa u t e pa n . A dd v ea l a n d sea r on bot h sides, t h en r em ov e fr om pa n . A dd leek s
a n d g a r lic a n d sa u t é ov er m ediu m h ea t ; do n ot br ow n . A dd t om a t oes, oliv es, m u sh r oom s
a n d h er bs a n d sa u t é u n t il leek s a n d m u sh r oom s a r e fu lly cook ed.
3 . A DD v ea l ba ck t o pa n . A dd w in e a n d a llow pa n t o deg la ze. Fin ish sa u ce by st ir r in g in
bu t t er .
4 . T RA NSFER v ea l t o la r g e ser v in g pla t t er . Pou r sa u ce a n d v eg g ies ov er v ea l. Ser v e
im m edia t ely .
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Vegetable Lasagna
Cook Tim e: 1 hour
Serving Size: 4
In gr edien t s
7 oz pa ck g oa t ch eese
1 /3 cu p pit t ed bla ck oliv es, ch opped
1 T bsp fr esh t h y m e (or 1 t sp dr y ), ch opped
1 /2 T bsp fr esh ba sil (or ½ t sp dr y )
1 /2 T bsp fr esh or eg a n o (or ½ t sp dr y )
2 t sp g a r lic, m in ced
4 cu ps pr epa r ed pa st a sa u ce (y ou r ch oice)
1 lb w h ole-w h ea t la sa g n a , cooked a ccor din g t o pa cka g e dir ect ion s
Fr esh ly g r ou n d bla ck pepper
2 sm a ll zu cch in is, diced
2 sm a ll su m m er squ a sh , diced
3 /4 cu p r oa st ed r ed pepper , diced
Pr ocedu r es
1 . MIX g oa t ch eese, oliv es, t h y m e, ba sil, or eg a n o, a n d g a r lic in a bow l; sea son w it h sa lt a n d

pepper .
2 . SPREA D 1 cu p pa st a sa u ce on bot t om of a 9 ” x 1 3 ” ba k in g dish .
3 . A DD a la y er of cooked la sa g n a a n d sea son w it h bla ck pepper .
4 . A DD a la y er of zu cch in i, squ a sh , a n d r ed pepper . Dr op spoon fu ls of g oa t ch eese m ix t u r e ov er
v eg et a bles a n d spr ea d t o cov er .
5 . REPEA T la y er s, fin ish in g w it h pa st a a n d sa u ce.
6 . SPRINKLE Pa r m esa n ch eese on t op. Cov er w it h foil a n d ba k e for 4 0 m in u t es, u n t il in t er n a l
t em per a t u r e r ea ch es 1 6 5 ºF.
7 . UNCOV ER a n d ba k e 5 m in u t es or u n t il t op br ow n s. Let st a n d 1 0 m in u t es; ser v e
im m edia t ely .
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Venetian Apricot Chicken

Serving Size: 4
In gr edien t s
A pr icot Sa u ce:
1 /2 cu p ch ick en st ock (br ot h )
1 /2 cu p a pr icot pr eser v es
T om a t o Mix t u r e:
1 /2 lb r om a t om a t oes, cu t in t o 1 ” pieces
6 ba sil lea v es, cu t in t o 1 /2 ” pieces
Sa lt t o t a st e
Ga r lic Her b Sea son in g :

1 bu n ch a spa r a g u s (r em ov e bot t om in ch of st em s)
1 /2 lb br occoli flor et s
4 bon eless, skin less ch icken br ea st s
Ch opped pa r sley t o g a r n ish
Pr ocedu r es
1 . COMBINE Ga r lic Her b Sea son in g in g r edien t s in a sm a ll m ix in g bow l a n d set a side.

2 . BLEND ch icken st ock a n d a pr icot pr eser v es in a sa u ce pa n . A dd sa lt & pepper t o t a st e. Br in g
t o a boil a n d r em ov e fr om h ea t .
3 . COMBINE t om a t oes, ba sil, g a r lic pepper a n d sa lt in a sepa r a t e m ix in g bow l a n d set a side.
4 . BLA NCH a spa r a g u s a n d br occoli for 1 m in u t e in a pot of sa lt ed boilin g w a t er . T r a n sfer
im m edia t ely t o ice ba t h t o st op cook in g .
5 . COA T sa u t é pa n w it h 1 T bsp oliv e oil. W h ile k eepin g in g r edien t s sepa r a t ed in pa n , h ea t
cooled a spa r a g u s, br occoli a n d t om a t o m ix t u r e a n d u n t il h ot . Do n ot ov er cook .
6 . GRILL ch ick en u n t il in t er n a l t em per a t u r e r ea ch es 1 6 5 °F.
7 . PLA CE g r illed ch ick en on a pla t t er n ex t t o h ot br occoli a n d a spa r a g u s. Spr in k le Ga r lic Her b
Sea son in g on br occoli. Pou r t om a t o m ix t u r e on t op of v eg et a bles.
8 . T OP ch ick en br ea st s w it h a pr icot sa u ce a n d g a r n ish w it h ch opped pa r sley .
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Pizze (Pizza)
Pizza Rustica
Prep Tim e: 2 hours
Cook Tim e: 3 hours
Serving Size: 4
In gr edien t s
7 ½ cu ps a ll-pu r pose flou r (a ppr ox im a t ely )
1 pk dr y a ct iv e y ea st
2 1 /2 cu ps w a t er , w a r m (9 0 -1 1 5 ºF)
1 /2 T bsp +1 t sp sa lt
A ll-pu r pose flou r a s n eeded
1 eg g pla n t , peeled a n d cu t in t o v er y t h in slices
1 6 fr esh g a r lic clov es
2 0 t h in slices pr osciu t t o h a m
4 r ou n ds fr esh m ozza r ella ch eese, cu t in t o slices
4 t bsp of pest o (ja r r ed)
Pr ocedu r es
Pr e-h ea t ov en t o 3 5 0 ºF—in cr ea se t o 5 5 0 ºF.
PIZZA DOUGH:
1 . POUR w a r m w a t er in t o a bow l. A dd y ea st . Usin g a w ir e w h ip, w h isk t o com plet ely dissolv e

y ea st . Set a side for a bou t 5 m in u t es, or u n t il y ea st a ct iv a t es. A dd 1 cu p flou r , sa lt a n d ex t r a
v ir g in oliv e oil. Mix w ell. A dd r em a in in g flou r 1 cu p a t a t im e u n t il dou g h is soft a n d
spr in g y . Dou g h sh ou ld t u r n in t o a ba ll. If dou g h is t oo dr y , a dd a v er y sm a ll a m ou n t of
w a t er . If it becom es t oo w et , a dd a sm a ll a m ou n t of flou r .
2 . PLA CE ba ll of dou g h on a flou r ed boa r d a n d cov er w it h a dr y t ow el. A llow t o sit u n t il ba ll
dou bles in size.
3 . CUT r isen dou g h in t o 4 equ a l pieces. A g a in , r oll in t o ba lls a n d a llow t o r ise*.
ROA ST ED GA RLIC CLOV ES:

1 . PLA CE g a r lic clov es in a sm a ll pa n . A dd 1 T bsp ex t r a v ir g in oliv e oil a n d ev en ly coa t ea ch
clov e..
2 . BA KE a t 3 5 0 ºF for 4 5 m in u t es. Rem ov e a n d a llow t o cool.
PIZZA :
1. PLA CE dou g h ba ll on flou r ed boa r d. Usin g h a n ds, fla t t en a n d spr ea d ou t t o for m a cir cle.
2. SLIDE pizza dou g h on t o a pizza pa n or pa r ch m en t pa per .
3. PLA CE fr esh m ozza r ella slices on pizza . A dd sliced eg g pla n t a n d r oa st ed g a r lic clov es.
4. BA KE a t 5 5 0 ºF for 5 -6 m in u t es, or u n t il cr u st is g olden br ow n . Rem ov e fr om ov en a n d a dd
pr osciu t t o slices. T op w it h spoon fu ls of pest o.
*If n ot u sin g dou g h im m edia t ely , w r a p ea ch ba ll w it h pla st ic w r a p a n d r efr ig er a t e u n t il r ea dy

for u se. On ce r ea dy t o u se, r em ov e fr om r efr ig er a t or a n d br in g t o r oom t em per a t u r e.
Summer Pizza
Prep Tim e: 2 hours
Cook Tim e: 3 hours
Serving Size: 4
In gr edien t s
7 ½ cu ps a ll-pu r pose flou r (a ppr ox im a t ely )
1 pk dr y a ct iv e y ea st
2 ½ cu ps w a t er , w a r m
½ T bsp +1 t sp sa lt
1 T bsp of ex t r a v ir g in oliv e oil
A ll-pu r pose flou r a s n eeded
8 g r een on ion s, cu t in t o 3 ” pieces
1 r ed pepper
1 y ellow pepper
1 6 oz m a r in a r a sa u ce (y ou r fa v or it e)
1 lb m ozza r ella ch eese, sliced
2 0 slices pepper on i
1 6 bla ck oliv es, pit t ed
Pr ocedu r es
PIZZA DOUGH:
1 . POUR w a r m w a t er in t o a bow l. A dd y ea st . Usin g a w ir e w h ip, w h isk t o com plet ely dissolv e

y ea st . Set a side for a bou t 5 m in u t es, or u n t il y ea st a ct iv a t es. A dd 1 cu p flou r , sa lt a n d ex t r a
v ir g in oliv e oil. Mix w ell. A dd r em a in in g flou r 1 cu p a t a t im e u n t il dou g h is soft a n d
spr in g y . Dou g h sh ou ld t u r n in t o a ba ll. If dou g h is t oo dr y , a dd a v er y sm a ll a m ou n t of
w a t er . If it becom es t oo w et , a dd a sm a ll a m ou n t of flou r .
2 . PLA CE ba ll of dou g h on a flou r ed boa r d a n d cov er w it h a dr y t ow el. A llow t o sit u n t il ba ll
dou bles in size.
3 . CUT r isen dou g h in t o 4 equ a l pieces. A g a in , r oll in t o ba lls a n d a llow t o r ise*.
GRILLING V EGGIES:
1 . PLA CE w a sh ed g r een on ion , y ellow a n d r ed pepper on t o g r ill. A llow t o g r ill for
a ppr ox im a t ely 5 m in u t es or u n t il g r ill m a r k s a r e v isible. Rem ov e fr om g r ill a n d set a side.
2 . On ce pepper s a r e cool en ou g h t o h a n dle, r em ov e sk in a n d cu t in t o 1 ” pieces.
PIZZA :
1 . PLA CE dou g h ba ll on flou r ed boa r d. Usin g h a n ds, fla t t en a n d spr ea d ou t t o for m a cir cle.
2 . SLIDE pizza dou g h on t o a pizza pa n or pa r ch m en t pa per .
3 . PLA CE m a r in a r a sa u ce a n d m ozza r ella slices on pizza . Ev en ly spa ce g r een on ion s, r ed a n d
y ellow pepper pieces on t op of ch eese. A dd pepper on i a n d oliv es.
4 . BA KE a t 5 5 0 ºF for 5 -6 m in u t es or u n t il cr u st is g olden br ow n .
*If n ot u sin g dou g h im m edia t ely , w r a p ea ch ba ll w it h pla st ic w r a p a n d r efr ig er a t e u n t il r ea dy

for u se. On ce r ea dy t o u se, r em ov e fr om r efr ig er a t or a n d br in g t o r oom t em per a t u r e.
Sauces
Olive Garden Italian Restaurant - Recipes - Recipe Search Page 1 of 1
Alfredo Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 4
Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Procedures
1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in
cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly
add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir
until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as
tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.
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http://www.olivegarden.com/recipes/recipe_search/recipe_display_print.asp?id=69&ss=4 1/28/2011
Bolognese Sauce
Cook Time: 1 hour, 15 minutes
Serving Size: 4
Ingredients
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
½ lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
Procedures
1. HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10
minutes over medium heat, stirring occasionally.
2. DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1
hour.
3. SERVE over fresh, hot pasta.
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Herb Parmesan Cream Sauce

Serving Size: 4
Ingredients
YIELD: 1 cup
2 cups heavy cream (or 16 fl oz)

2 Tbsp fresh basil, chopped (2 tsp dry)
1/2 cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Procedures
1. HEAT cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch.
2. STIR in Parmesan cheese, basil, salt and pepper.
3. USE immediately.
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Pesto Sauce
Serving Size: 4
Ingredients
1/2 cup pine nuts
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste
Procedures
1. PLACE pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.
2. TRANSFER pesto from food processor to bowl. Add all remaining ingredients.
3. TOSS with your favorite pasta or chill and use in 2-3 days.
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Sambuca Chocolate Fudge Sauce

Serving Size: 4
Ingredients
8 oz semi-sweet chocolate morsels
8 Tbsp sweet butter
2 Tbsp Sambuca liqueur or strong espresso coffee
Vanilla ice cream
Procedures
1. MELT chocolate and butter in a sauce pan over low heat, stirring until smooth. Add Sambuca or espresso
coffee and stir.
2. POUR over ice cream and let harden.
3. SERVE immediately.
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Siena Sauce
Serving Size: 4
Ingredients
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
¼ cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil leaves, chopped
Procedures
1. HEAT olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers
and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining
ingredients except basil.
2. BRING to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir
well; remove Siena sauce from heat.
3. SERVE over your favorite pasta.
4. GARNISH with chopped basil, if desired.
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Side Dishes
Creamy Polenta
Serving Size: 4
In gr edien t s
3 cu ps w h ole m ilk
1 cu p w a t er
Sa lt t o t a st e
1 t sp r osem a r y , ch opped + 1 t sp for g a r n ish
3 /4 cu p coa r se g r ou n d cor n m ea l
3 /4 cu p fin e g r ou n d cor n m ea l
1 /4 cu p m a sca r pon e ch eese
1 /4 cu p Pa r m esa n ch eese + 1 T bsp for g a r n ish
Pepper t o t a st e
Pr ocedu r es
1 . SCA LD m ilk , w a t er , sa lt , a n d r osem a r y in h ea v y bot t om 2 qu a r t sa u cepa n . T u r n h ea t t o

low , a n d w it h a w ooden spoon slow ly st ir in cor n m ea l a n d cook for 1 0 -2 0 m in u t es, st ir r in g
fr equ en t ly . Polen t a is don e w h en it com es a w a y fr om t h e side of t h e pa n ea sily .
2 . REMOV E fr om h ea t a n d st ir in m a sca r pon e a n d Pa r m esa n ch eese. Sea son w it h pepper t o
t a st e.
3 . GA RNISH w it h r osem a r y lea v es a n d Pa r m esa n ch eese. Ser v e im m edia t ely .
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Herbed Risotto
Serving Size: 4
In gr edien t s
¼ cu p oliv e oil
1 /2 cu p y ellow on ion , fin ely ch opped
1 1 /2 cu ps A r bor io r ice
5 cu ps ch icken or v eg et a ble br ot h
2 T bsp bu t t er
1 T bsp fr esh ch opped pa r sley ( 1 t sp dr y )
1 T bsp fr esh ch opped or eg a n o (1 t sp dr y )
1 T bsp fr esh ch opped ba sil (1 t sp dr y )
Sa lt a n d bla ck pepper t o t a st e
Pr ocedu r es
1 . HOLD t h e br ot h w a r m in a sa u cepa n .
2 . HEA T oil in a sepa r a t e pot , a dd on ion s a n d cook 3 m in u t es or u n t il on ion s a r e soft . A dd r ice
t o on ion s a n d st ir for 2 m in u t es. A dd w h it e w in e a n d let ev a por a t e. A dd br ot h , a bou t 1 /2
cu p a t a t im e, st ir r in g fr equ en t ly . W a it u n t il ea ch a ddit ion a l 1 /2 cu p is a lm ost com plet ely
a bsor bed by t h e r ice. Con t in u e t o a dd u n t il a ll of t h e br ot h h a s been u sed, or u n t il t h e r isot t o
is cook ed t o desir ed don en ess. T u r n off h ea t , a dd bu t t er , Pa r m esa n ch eese a n d a ll h er bs. St ir
t o com bin e w it h r ice/r isot t o.
3 . T RA NSFER t o la r g e bow l a n d g a r n ish w it h pa r sley . Ser v e im m edia t ely .
NOT E: Fin ish ed r isot t o is cr ea m y a n d r ice is fir m .
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Marinated Peppers
Serving Size: 4
In gr edien t s
2 r ed bell pepper s
2 g r een bell pepper s
2 y ellow pepper s
1 t sp fr esh ba sil, ch opped (1 /4 t sp dr y )
1 t sp fr esh pa r sley , ch opped (1 /4 t sp dr y )
sa lt t o t a st e
pepper t o t a st e
1 loa f It a lia n br ea d, sliced
Ex t r a v ir g in oliv e oil t o dr izzle
Pr ocedu r es
1 . WA SH a n d dr y pepper s.
2 . ROA ST w h ole pepper s in ov en a t 4 5 0 ºF for 1 0 -1 5 m in u t es or u n t il sk in blist er s a n d
bla ck en s. Im m edia t ely t r a n sfer pepper s t o a h oldin g pa n , sea l w it h pla st ic w r a p a n d cool.
3 . REMOV E sk in s a n d seeds fr om cooled pepper s. Slice pepper s in t o st r ips. Sea son pepper s w it h
ex t r a v ir g in oliv e oil, v in eg a r , ba sil, pa r sley , g a r lic, sa lt a n d pepper .
5 . T RA NSFER pepper s t o ser v in g pla t es. Ser v e w it h g r illed br ea d.
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Risotto
Serving Size: 4
In gr edien t s
¼ cu p oliv e oil
2 T bsp bu t t er
Pr ocedu r es
1 . HEA T oil, a dd on ion s a n d cook 3 m in u t es or u n t il on ion s a r e soft .

2 . KEEP br ot h w a r m in a sepa r a t e pot .
3 . A DD r ice t o on ion s a n d st ir for 2 m in u t es. A dd w h it e w in e a n d let ev a por a t e. A dd t h e br ot h ,
a bou t 1 cu p a t a t im e, st ir r in g fr equ en t ly . W a it u n t il ea ch a ddit ion is a lm ost com plet ely
a bsor bed by t h e r ice. Con t in u e t o a dd br ot h u n t il r ice is cr ea m y a n d cooked a l den t e. T u r n
off h ea t . A dd bu t t er a n d Pa r m esa n ch eese. St ir t o com bin e w it h r ice/r isot t o.
4 . T RA NSFER t o la r g e bow l. Ga r n ish w it h pa r sley . Ser v e im m edia t ely .
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Risotto Milanese
Serving Size: 4
In gr edien t s
1 /2 t sp sa ffr on t h r ea ds
2 T bsp bu t t er
Pr ocedu r es
1 . HEA T oil, on ion s a n d sa ffr on . Cook 3 m in u t es or u n t il on ion s a r e soft .

2 . KEEP br ot h w a r m in a sepa r a t e pot . A dd r ice t o t h e on ion s a n d st ir for 2 m in u t es. A dd w h it e
w in e a n d let ev a por a t e. A dd t h e br ot h , a bou t 1 /2 cu p a t a t im e, st ir r in g fr equ en t ly . W a it
u n t il ea ch a ddit ion is a lm ost com plet ely a bsor bed by t h e r ice. Con t in u e t o a dd u n t il a ll of
t h e br ot h h a s been u sed. T u r n off h ea t .
3 . A DD bu t t er a n d Pa r m esa n ch eese. St ir t o com bin e w it h r ice/r isot t o.
4 . T RA NSFER t o la r g e bow l a n d g a r n ish w it h pa r sley . Ser v e im m edia t ely .
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Roasted Potatoes
Serving Size: 4
In gr edien t s
2 lbs r ed bliss ba by pot a t oes
Sa lt t o t a st e
Pepper t o t a st e
Pr ocedu r es
1 . PRE-HEA T ov en t o 4 5 0 ºF.
2 . WA SH a n d dr y pot a t oes. Cu t in t o w edg es a n d pla ce in a la r g e m ix in g bow l. T oss pot a t oes in
oil, m elt ed bu t t er , g a r lic, r osem a r y , sa lt a n d pepper .
3 . T RA NSFER sea son ed pot a t oes on t o sh eet t r a y . Roa st for 2 5 -3 0 m in u t es. Sh a ke pa n
occa sion a lly for ev en r oa st in g .
4 . SERV E im m edia t ely .
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Roasted Potatoes with Red Onions

Serving Size: 4
In gr edien t s
2 lbs sm a ll r ed pot a t oes
1 r ed on ion , la r g e – cu t in 1 ” pieces
6 T bsp oliv e oil
1 t sp Kosh er sa lt
Pa r sley , ch opped
Fr esh r osem a r y spr ig s, a s n eeded
Pr ocedu r es
1 . WA SH pot a t oes a n d cu t in t o qu a r t er s.
2 . COMBINE pot a t oes a n d on ion s in la r g e m ix in g bow l. A dd g a r lic, r osem a r y , oil, bu t t er , sa lt
a n d pepper . T oss t o t h or ou g h ly coa t pot a t oes a n d on ion s w it h sea son in g s.
3 . A RRA NGE pot a t oes a n d on ion s in a sin g le la y er on a sh eet t r a y . Cu t side of pot a t oes sh ou ld
t ou ch ba k in g pa n .
4 . BA KE in ov en for 2 5 -3 0 m in u t es, or u n t il pot a t oes a r e for k t en der .
5 . GA RNISH w it h ch opped pa r sley a n d fr esh r osem a r y spr ig s. Ser v e im m edia t ely .
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Verdura (Vegetables)
Asparagus with Lemon and Minced Onions

Serving Size: 4
In gr edien t s
1 T bsp oliv e oil
1 bu n ch fr esh a spa r a g u s
1 lem on , qu a r t er ed
1 /4 t sp sa lt
1 pin ch bla ck g r ou n d pepper
1 T bsp y ellow on ion , m in ced
1 lem on , sliced t h in ly
Pr ocedu r es
1 . CUT 1 ” off of t h e bot t om of t h e a spa r a g u s. Disca r d.

2 . HEA T pa n ov er m ediu m h ea t . A dd ex t r a v ir g in oliv e oil. Cook for a ppr ox im a t ely 3 m in u t es
or u n t il a spa r a g u s st a r t s t o soft en . Pla ce t h e r em a in in g in g r edien t s in a sa u cepa n , ex cept
lem on s. Squ eeze qu a r t er ed lem on s in t o sa u cepa n a n d pla ce lem on in a s w ell. Fill pa n w it h
en ou g h w a t er t o cov er t h e a spa r a g u s h a lf w a y a n d cov er . Cook a t m ediu m t o h ig h h ea t
u n t il t h e a spa r a g u s is br ig h t g r een a n d t en der .
3 . PLA CE a spa r a g u s a n d on ion on pla t t er t o ser v e. Ga r n ish w it h sliced lem on .
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Green Beans with Tomato and Garlic

Serving Size: 4
In gr edien t s
1 lb fr esh g r een bea n s, clea n ed w it h en ds r em ov ed
2 T bsp oliv e oil
2 clov es g a r lic, fin ely ch opped
1 /2 cu p t om a t oes, seeds r em ov ed a n d fin ely diced
Pr ocedu r es
1 . BLA NCH g r een bea n s for 1 m in u t e in a pot of sa lt ed boilin g w a t er . Dr a in a n d cool bea n s

u n der cool r u n n in g w a t er .
2 . HEA T oliv e oil in a sa u t é pa n a n d m ix in g a r lic. Cook for 1 m in u t e a n d a dd g r een bea n s.
Cook g r een bea n s w it h g a r lic for 1 m in u t e. A dd diced t om a t oes t o g r een bea n m ix t u r e. Cook
for 1 m in u t e, or u n t il g r een bea n s a r e t en der bu t st ill g r een .
3 . SEA SON w it h sa lt a n d pepper . Ser v e im m edia t ely .
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Roasted Corn and Tomato Salad

Cook Tim e: N/A
Serving Size: 4
In gr edien t s
6 m ediu m v in e-r ipen ed t om a t oes
1 1 /2 cu ps r oa st ed cor n ker n els
1 sm a ll r ed on ion , 1 /4 " diced
6 T bsp oliv e oil
1 /2 t sp kosh er sa lt t o t a st e
1 /4 cu p fr esh ba sil lea v es, ju lien n e
Fr esh ly g r ou n d pepper t o t a st e
1 cu p la r g e t oa st ed cr ou t on s (h om em a de, if possible)
Pr ocedu r es
1 . CORE t om a t oes a n d cu t in t o 1 /2 " cu bes.

2 . COMBINE t om a t oes, cor n , diced on ion s, oil, v in eg a r , sa lt , ba sil a n d fr esh ly g r ou n d pepper
in a la r g e bow l a n d t oss g en t ly t o blen d. Let sit for a few m in u t es.
3 . A DD cr ou t on s a n d t oss ju st befor e ser v in g .
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White Bean Salad with Tomatoes and

Crispy Pancetta
Serving Size: 4
In gr edien t s
2 1 9 -oz ca n s w h it e kidn ey (ca n n ellin i) bea n s, r in sed
w ell (or 3 8 oz dr ied bea n s soa k ed in w a t er u n t il
t en der )
¼ cu p + 2 T bsp ex t r a v ir g in oliv e oil
1 /4 cu p u n cook ed pa n cet t a , sliced a n d ch opped
1 /2 cu p y ellow on ion , 1 /4 " diced
2 t sp r osem a r y , fin ely ch opped
3 T bsp r ed w in e v in eg a r
1 /4 cu p t om a t oes, diced
1 /2 t sp sa lt
pin ch g r ou n d bla ck pepper
1 T bsp fr esh ba sil, ch opped
Pr ocedu r es
NOT E: If u sin g dr y bea n s, a llow t o soa k a ccor din g t o pa cka g e dir ect ion s. T h en boil in sa lt ed
w a t er for a bou t 1 0 m in u t es (a dd 1 t bsp sa lt t o 1 g a llon of w a t er ). Dr a in bea n s a n d cool in
r efr ig er a t or .
1 . HEA T oliv e oil in a sa u t é pa n . A dd pa n cet t a a n d cook slow ly ov er m ediu m h ea t u n t il

cr ispy . A dd on ion a n d sa u t é u n t il t r a n slu cen t . A dd r osem a r y a n d cool for 1 -2 m in u t es, t h en
r em ov e fr om h ea t .
2 . MIX r ed w in e v in eg a r , t om a t oes, sa lt , pepper , g r a t ed Pa r m esa n , ba sil a n d ¼ cu p oliv e oil in
a bow l. A dd h ot pa n cet t a a n d on ion t o t h e bow l a n d a llow t o cool.
3 . COMBINE bea n s w it h pa n cet t a m ix t u r e a n d ser v e a t r oom t em per a t u r e.
Not e: T r y fr esh ly g r a t ed Pa r m esa n ch eese a n d a dr izzle of oliv e oil on t op.
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Zuppe and Stufato (Soup)
Angel Hair and Three Onion Soup

Serving Size: 4
In gr edien t s
4 T bsp oliv e oil
1 /2 lb ba by (pea r l) on ion s, fr esh (or ½ fr ozen ba g ,
t h a w ed)
1 m ediu m r ed on ion , sliced t h in
1 m ediu m V ida lia on ion (or ot h er sw eet on ion ), sliced
t h in
6 cu ps (4 8 fl oz) ch icken st ock
Sa lt (t o t a st e)
1 /4 t sp r ed pepper fla k es
1 /2 lb a n g el h a ir pa st a , br oken in 2 -in ch pieces
1 /4 cu p ch opped fla t lea f pa r sley
4 t sp g r a t ed Rom a n o ch eese
Pr ocedu r es
PLA CE oil a n d a ll on ion s in a la r g e sa u ce pa n ov er low h ea t a n d sa u t e, st ir r in g occa sion a lly ,

a bou t 2 0 m in u t es, u n t il on ion s a r e g olden . A dd st ock a n d sa lt t o t a st e. Spr in kle w it h r ed
pepper fla k es a n d sim m er for a bou t 1 h ou r .
A DD pa st a a n d pa r sley a n d cook u n t il pa st a is ju st a l den t e.
LA DLE in t o sou p bow ls. Spr in kle w it h g r a t ed Rom a n o ch eese
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Cream of Tomato and Basil Soup

Serving Size: 4
In gr edien t s
4 T bsp bu t t er
1 ea sm a ll r ed on ion , diced
2 cu ps dr y w h it e w in e
3 cu ps ca n n ed diced t om a t oes (or 1 1 2 -oz ca n )
3 T bsp fr esh ba sil, ch opped
Sa lt t o t a st e
Pr ocedu r es
1 . MELT bu t t er in a h ea v y sa u ce pa n . A dd r ed on ion s a n d sa u t é u n t il t en der , a bou t 5

m in u t es. A dd w h it e w in e a n d r edu ce by 3 /4 . A dd t om a t oes a n d h ea v y cr ea m , br in g t o a
sim m er a n d r edu ce by 1 /2 .
2 . PUREE sou p in a food pr ocessor . St ir in 2 T bsp ch opped ba sil, sa lt a n d pepper .
3 . GA RNISH w it h r em a in in g fr esh ba sil a n d t om a t oes a n d ser v e.
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Italian Sausage Soup

Serving Size: 4
In gr edien t s
1 lb sw eet It a lia n sa u sa g e, g r ou n d
1 cu p w h it e r ice
1 cu p ch opped t om a t oes in pu r ee (1 -1 0 ¾ oz ca n )
1 /2 lb ch opped fr ozen spin a ch (1 -1 0 oz box ), t h a w ed
a n d dr a in ed
1 /4 t sp bla ck pepper , g r ou n d
Pecor in o Rom a n o ch eese, for g a r n ish
Pr ocedu r es
1 . COOK g r ou n d sa u sa g e in a sou p pot a n d br ea k t h e m ea t u p w it h a for k a s it cooks. A dd in

r ice, beef br ot h , t om a t oes a n d bla ck pepper a n d br in g t o a sim m er .
2 . COOK 1 2 -1 5 m in u t es or u n t il r ice is t en der . St ir in ch opped spin a ch a n d let sim m er for a
few m in u t es.
3 . LA DLE sou p in t o sou p bow ls a n d g a r n ish w it h fr esh ly g r a t ed Pecor in o Rom a n o ch eese.
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Lentil Stew with Capers

Cook Tim e: 1 hour
Serving Size: 4
In gr edien t s
1 lb ba g It a lia n dr ied len t ils
1 sm a ll y ellow on ion , m in ced
1 m ediu m ca r r ot , m in ced
1 r ib celer y , m in ced
1 clov e fr esh g a r lic, ch opped
1 spr ig fr esh r osem a r y
pin ch fr esh t h y m e, ch opped
4 cu ps ch icken st ock
Sea sa lt t o t a st e
2 T bsp plu s 1 /2 cu p ch opped t om a t oes
1 T bsp ca per s
2 T bsp pa r sley , ch opped
4 pin ch es of g r ou n d bla ck pepper
Pr ocedu r es
1 . SOA K len t ils for 2 h ou r s in cool w a t er . Dr a in .

2 . COMBINE ex t r a v ir g in oliv e oil, on ion s, ca r r ot s a n d celer y a n d g a r lic in h ea v y sa u ce pot .
Cook on m ediu m h ea t u n t il v eg et a bles a r e t en der (a bou t 7 m in u t es). Do n ot br ow n g a r lic
a n d on ion s. A dd len t ils, r osem a r y spr ig , t h y m e. Cook for 2 m in u t es. A dd ch ick en st ock.
Redu ce h ea t a n d sim m er u n t il len t ils a r e soft , a ppr ox im a t ely 3 0 -4 5 m in u t es. T u r n off h ea t .
Sea son w it h sea sa lt t o t a st e.
3 . A LLOW sou p t o st a n d for 2 h ou r s t o com bin e fla v or s. (T h is sou p is bet t er t h e n ex t da y !)
4 . SERV E r e-h ea t ed sou p g a r n ish ed w it h ch opped t om a t oes a n d ca per s. A dd fr esh bla ck pepper
a n d ch opped pa r sley . Ser v e im m edia t ely .
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Olive Garden - Italian Restaurant&#39;s Recipes

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Antipasti (Appetizers)

1/27/2011 Olive Garden Italian Restaurant - Recipe…

Baked Stuffed Artichokes with Foccacia

1 . USE scissor s t o sn ip off sh a r p poin t s of ea ch a r t ich ok e lea f.

Baked Stuffed Mussels with Focaccia and

1 . PLA CE w a t er , lem on h a lv es, w h it e w in e a n d g a r lic in a la r g e sa u ce pot . A dd m u ssels a n d

1 . MIX dr a in ed bea n s, lem on ju ice, m u st a r d, v in eg a r a n d sou r cr ea m in blen der or food

DICE t om a t oes in t o sm a ll pieces. T r a n sfer t o a m ix in g bow l.

SET a side a n d a llow m ix t u r e t o m a r in a t e for 1 0 m in u t es.

FLA T T EN pizza dou g h in t o r ect a n g le pa n a s in dica t ed on pa ck a g e, r ea ch in g t o pa n edg es.

DRIZZLE dou g h w it h oliv e oil a n d br u sh it ov er dou g h .

BA KE dou g h a t 3 5 0 ºF for 1 0 m in u t es on cen t er r a ck .

REMOV E fr om ov en a n d a llow t o cool slig h t ly , a bou t 2 m in u t es.

CUT g a r lic clov e in h a lf a n d r u b, cu t side dow n , on t o t h e su r fa ce of t h e br ea d. T h e slig h t

A LLOW br ea d t o cool com plet ely , a bou t 1 0 m or e m in u t es.

INCREA SE ov en t em per a t u r e t o 4 5 0 ºF.

COMBINE m a y on n a ise a n d g a r lic pow der in a m ix in g bow l. Ev en ly spr ea d on t o t h e br ea d’s

T OP w it h sh r edded m ozza r ella t o ev en ly cov er su r fa ce.

SPRINKLE w it h g r a t ed Pa r m esa n ch eese.

1 . PRE-HEA T g r ill. T oa st bot h sides of br ea d slices on t h e g r ill.

Crostini con Funghi

1 . RINSE dr y por cin i m u sh r oom s w it h w a t er . Pla ce in a bow l a n d a dd h ot w a t er u n t il

Italian Pasta Salad Supremo with

1 . COMBINE a ll pa st a sa la d in g r edien t s in a la r g e m ix in g bow l. Mix ev en ly a n d ch ill u n t il

PLA T ING SUGGEST ION

Italian Sausage Stuffed Portobello

1 . CLEA N t op of m u sh r oom s w it h da m p clot h . Pla ce clea n ed m u sh r oom s on a sh eet t r a y , st em

Ga r n ish w it h a spr ig of fr esh It a lia n pa r sley or fr esh ba sil a n d ser v e.

Portobello Mushrooms with Mozzarella

1 . REMOV E a n y dir t fr om m u sh r oom ca ps w it h a da m p t ow el a n d pla ce in a sh a llow pla t e,

Spinach & Artichoke Dip

1 lb cr ea m ch eese, r oom t em per a t u r e

1 . BOIL a r t ich ok es in 3 qu a r t s w a t er w it h 1 t sp sa lt a n d lem on ju ice.

DIP PREPA RA T ION

Tomato & Mozzarella Caprese

1. A RRA NGE sliced t om a t oes on a la r g e pla t t er .

T OMA T O-BA SIL T OPPING

1 . BLEND t om a t oes, ba sil, fir st qu a n t it y of ex t r a v ir g in oliv e oil a n d sa lt t h or ou g h ly .

Ga r lic-In fu sed Oliv e Oil

Granita-styled Italian Iced Maraschino

1. A DD a ll in g r edien t s in t o a m ix in g t in (in or der list ed). A dd ice a n d sh a k e.

Italian Cream Soda

1 . MIX in g r edien t s a n d ser v e ov er ice.

Mocha Caramel Cream

1 . COMBINE sy r u ps a n d espr esso. Mix .

1 . MIX Lem on Sy r u p w it h iced t ea .

Bread Fruit Pudding

PUDDING PREPA RA T ION

1 . SOA K br ea d in m ilk for 2 m in u t es u n t il ev en ly sa t u r a t ed.

PLA T ING SUGGEST ION

Chocolate Ricotta Pie

1 . MIX g r a h a m cr a cker cr u m bs, bu t t er a n d su g a r t og et h er in a bow l. Sh a pe in side 9 ” pie

Ser v e w it h ch ocola t e sa u ce, if desir ed.

Fresh Seasonal Fruit with Mascarpone

Golden Cinnamon Orzo Calabrese

1 . COOK or zo a ccor din g t o pa ck a g e dir ect ion s. Dr a in w ell a n d pou r ba ck in t o pot . A dd ca n of

1 . COMBINE h ea v y cr ea m , m ilk , su g a r , sa lt a n d v a n illa in a g la ss bow l. Mix w ell.

1 . WHISK eg g y olks a n d 4 t bsp su g a r t og et h er in a m ix in g bow l u n t il it becom es a pa le color

LA Y ERING T HE T IRA MISU

1 . COMBINE sou r cr ea m , br ow n su g a r , or a n g e ju ice a n d t r iple sec t og et h er in a m ix in g bow l.

Beef Filets in Balsamic Sauce

1 . HEA T oil a n d bu t t er in la r g e sa u t e pa n ov er m ediu m h ea t . A dd sliced on ion s, sa lt , a n d

Bistecca di Manzo alla Boscaiola

1 . SOA K dr ied por cin i m u sh r oom s in lu kew a r m w a t er for 2 0 m in u t es. Rem ov e fr om w a t er ,

Olive Garden - Italian Restaurant's Recipes

Olive Garden - Italian Restaurant's Recipes