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Meats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
Three Cheese Chicken Cutlet Parmigiano
Pesto Rubbed Chicken w Panzanella
Chicken Parmigiana
Chicken Cacciatore
Fish
Baked Swordfish Sicilian Style
Halibut Fillet on Bed of Vegetables with "Burro Bianco" Sauce
Quick Zuppa di Pesche
Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout
Salmon Sauté on Bed of Basmati Rice
Sea Scallops Poached in Pink Broth
Swordfish with Mint, Capers & Lemon Salsa
Whole Roasted Fish with Fresh Herbs
Pan Seared Branzino
Vegetables
Agata's Baby Artichokes and Peas
Agata's Zucchini al Forno
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
Braised Pearl Onions
Brioche di Patate
Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
Fritelle di Melanzane (Eggplant Fritters)
Layered Torta di Patate
Roasted Shallots
Sicilian Stuffed Roasted Peppers
Stuffed Squash
Stuffed Artichokes
Scafata
Eggplant Caponata
Fennel Baked In Cream (Finocchio al Forno)
Pasta
Pasta al Cavolfiore (Cauliflower)
Pasta al Pomodoro Crudo
Pasta e Piselli
Pasta with Zucchini and Shrimp
Penne with Dandelion Greens, White Beans & Pancetta
w2m Cassoulet, Italian-Style
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Butternut Squash Soup
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Mixed Mushroom Saute
Tomato and Ricotta Crostini
Arancini: Rice Balls with Meat Sauce
Sweet Peas with Prosciutto
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Displaying 1 - 5 of 13 results
Cassoulet, Italian-Style
Here is a hearty Italian version of the famous French cassoulet featuring our homemade sweet pork sausage, duck leg confit, cannellini beans and a little tomato simmered with lots of onions in our homemade beef stock. The melange is finished off with breadcrumbs to further thicken this rib-sticking dish.
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Garlic Roasted Leg of Lamb
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Herb-Roasted Fresh Ham (Butterflied and Rolled)
An herb-stuffed roasted fresh ham makes a wonderful special occasion dinner centerpiece. By having our butchers de-bone the ham, you cut the cooking time and simplify serving. Fresh ham seems to have lost status in recent years, in the wake of so many excellent smoked hams now readily available. Smoked hams are fully cooked and need only an hour or so to warm through in the oven. Fresh hams take much longer to cook but have a lightly gamy, sweet pork flavor that gets masked when ham is smoked. The basic Mediterranean flavors of lemons, garlic and fresh herbs are all that flavor the ham while cooking. A piquant sauce made of fresh citrus, spices and honey creates a lovely finishing glaze and pan sauce to spoon over each serving.
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Italian Style Stuffed Veal Roast
Try this simple, elegant Stuffed Veal Roast for Sunday dinner or for whenever company comes. It is relatively easy to pull together and most of it can be prepared ahead of time. It will be moist enough to serve without a pan sauce, but most people prefer a little juice anyway, which is why we included a quick sauce at the bottom. Serve your stuffed veal or beef with roasted fingerlings, which are in season right through the end of Autumn or see one of our cooked onion recipes.
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Meatballs with White Wine, Lemon & Bay Leaves
Serve these meatballs warm, bathed in their lemon pan juices. Place any leftovers the next day on a bed of baby lettuces. Mediterranean sea salt, fresh black pepper and dried Sicilian oregano blossoms, crushed between the fingertips.
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