Four cheese pasta
Posted by Gianni on Saturday, March 17, 2007
Cook the pasta. A few minutes before the pasta is ready melt all the other ingredients in a nonstick sauce pan over a medium low heat. If it gets dry add a little bit of milk.
Drain the pasta, put it back in ...Read More...
Celery stalks with gorgonzola
Posted by Gianni on Saturday, March 17, 2007
Trim the stalks and cut them into 4-inch pieces.In a bowl combine the gorgonzola cheese with the walnuts. Stir the ingredients together until smooth and well blended. Fill the celery sticks with the cheese mixt...Read More...
Fusilli with gorgonzola and walnuts
Posted by Gianni on Tuesday, March 13, 2007
Chop finely the walnuts and cut the gorgonzola into small pieces. Boil the pasta, strain it and serve it with the gorgonzola, the butter, the walnuts and the grated parmesan cheese. sprinkle with pepper.Read More...
Melanzane alla parmigiana
Posted by Giammarco Schisani on Monday, March 05, 2007
Parmigiana is a dish that takes time and patience. You should start with good eggplants, possibly not too large, about 4 pounds (1900g) of them. Peel the skin and cut them lenghtwise in slices 1/4 of an inch (0...Read More...
Osso Buco
Posted by Giammarco Schisani on Monday, March 05, 2007
In a heavy skillet (preferrably cast iron), heat the oil on medium heat.
While the oil is heating, use a tenderizing mallet (or the ball of your hand) to pound the chicken breasts to about 1/2 an inch of thick...Read More...