This classic Italian dish can be made and enjoyed year round.

Ingredients:

1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
1/3 cup tightly packed Italian parsley leaves
1/2 cup olive oil
salt
freshly milled black pepper
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)

Preparation:

1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.

2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.

3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, until tender, about 3 minutes.

4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.

5 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.

Serves 4 to 6

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Make this Sicilian specialty with small, tender zucchini and enjoy it with friends, family or with a glass of wine!

Ingredients:

2 lbs small zucchini
1/2 cup olive oil
4 garlic cloves, thinly sliced
Salt
Pepper
1 lb linguine
1/2 cup freshly grated Romano cheese
8 ounces whole milk ricotta cheese

Preparation:

1 – Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into 1/2-inch widths. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.

2 – In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. Season with 1 teaspoon salt and pepper. Remove pan from heat and let oil cool a little; return garlic to pan. Set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Spoon 2 Tablespoons of ricotta on top of zucchini. Serve with remaining ricotta and additional grated Romano cheese.

Serves 4 to 6

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The very delicate flavor of artichoke hearts combined with fresh pasta makes a light but delicious Northern Italian dish. Enjoy this tasty Italian recipe with friends, family and your favorite bottle of Italian wine!

Ingredients:

2 packages frozen artichoke hearts
3 tbsp olive oil
unsalted butter
2 cloves garlic
1 cup thinly sliced scallions
1/3 cup chicken broth
salt
1/2 tsp freshly milled pepper
1/2 cup heavy cream
1 lb fettuccine
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves

Preparation:

1 – Rinse frozen artichokes under warm water and separate. Cut each artichoke heart into 1/2-inch wedges and place in a strainer to drain.

2 – In a large saute pan, heat olive oil over medium heat, then add 1 tbsp butter. Saute garlic, stirring constantly, until very lightly golden; remove garlic and discard. Add scallions and cook, stirring constantly, until barely tender, for about 1 minute. Add artichoke wedges and continue cooking for 3 minutes. Stir in chicken broth, 1 tsp salt and pepper and mix well; cook an additional minute. Stir in heavy cream, turn heat down to low, and cook until sauce thickens slightly, about 2 minutes. Remove from heat and set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix pasta with 3/4 of the sauce and Parmigiano cheese; toss well. Spoon remaining sauce on top and garnish with minced parsley. Serve with additional freshly grated Parmigiano cheese.

Serves 4 to 6

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This Italian pasta recipe contains a very rich and satisfying combination of ingredients. A word of warning to all you Pasta lovers – keep the portions small! Mangiare!!

Ingredients:

1 cup whole milk ricotta cheese
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano cheese
3 tbsp olive oil
2 tbsp unsalted butter
3 large cloves garlic
1 cup chopped walnuts
3 tbsp minced fresh basil
1 lb linguine
Salt
Freshly grated Parmiginao cheese (for serving)

Preparation:

1 – In a small bowl, combine the ricotta, heavy cream and Parmigiano cheese. Mix well with a fork and set aside.

2 – In a medium skillet, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Saute garlic, stirring constantly. Discard with a slotted spoon. Add walnuts, turn heat to low and saute, stirring constantly, for about 1 minute. Stir in the basil and mix well; remove from heat.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Toss all the cheese mixture and half of the walnut-basil mixture with pasta. Spoon remaining walnut-basil mixture on top and serve with freshly grated Parmigiano cheese.

Serves 6 to 8

Mangiare!

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An Italian classic recipe for your next gathering with friends and family or for that next big special occasion! Enjoy!

Ingredients:

1 quart whipping cream
20-30 Manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
Salt
Freshly Ground Black Pepper
1/4 teaspoon cayenne pepper
1 lb fresh Crab Meat, drained
1 cup shredded Cheddar Cheese
1 cup shredded Parmesan cheese

Preparation:

1 – Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium-high heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

2 – Heat butter in a large Dutch oven over medium-high heat; add onion, 3 tbsp butter, chopped green bell pepper, garlic, and chopped celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well.

3 – Combine the seafood mixture and the whipping cream mixture. Fill the manicotti shells, and place in 2 lightly greased 11×7 inch baking dishes. Sprinkle with cheeses, and cover with foil. Bake at 350F for 15 minutes.

4 – Uncover and bake for 10 additional minutes. Serve immediately.

Serves 6 to 8

Mangiare!

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