Real Food Season 5 Recipe List - Telecare

Real Food Season 5 Recipe List 

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Rialto – Ivan Zaradich 

Real Food Season 5 Recipe List 

TRENTTE AL PESTO 

Ingredients 

4 oz basil leaf 

2 garlic cloves 

1 oz pine nuts 

1/4 extra -virgin olive oil 

4 table spoons Parmesan, freshly shredded 

1/2 oz heavy cream 

2 oz chicken broth 

salt and pepper to taste 

Fresh linguine 

Method 

Place basil leaves, garlic, pine nuts and one third of the extra virgin olive oil in 

food processor or blender. Pulse the processor, gradually add the remaining olive 

oil, salt and ground black pepper until the mixture reduced to fine paste. Transfer 

to a ceramic or Glass bowl (non metallic). 

Place pasta (trenentte) into boiling salted water, cook few minutes till the pasta 

starts to float on top of the water. Strain the pasta. Place the pesto sauce into pan, 

add the pasta turn couple of time heavy cream and chicken broth .Take of the 

stove, add half Parmesan cheese, and stir lightly. Lift the pasta with spoon and 

fork from the pan and fold on the plate. Additional cheese if needed. 

ZUCCOTTO 

Ingredients 

One 9” round Pound cake 

4 cup amaretto liqueur 

8 oz sprite or 7 up 

4 oz shredded semisweet chocolate 

1 cup toasted and coarsely crumbled almonds 

1 cup toasted and coarsely crumbled hazelnuts 

1cup of fine sugar 

1 Quart of heavy cream 

1 Tablespoon vanilla extract 

Cocoa and confection sugar 

Method

Line 9 inch glass bowl inside with plastic food wrap film. 

Cut off top and bottom of pound cake crust, slice the remaining part into 1/2 inch 

round slices. All but one cut in four, line the inside of the bowl with slices, arrange 

them to slightly overlap. Sprinkle them with amaretto and seven up mixture, save 

the whole slice for later. Whip the heavy cream with sugar and vanilla. In the 

whipped cream fold hazelnut, almonds and chocolate. Place the mixture in the 

prepared bowl filing it to the top, place the last whole slice on top sprinkle 

remaining amaretto and seven up on that slice. Wrap the bowl with plastic food 

wrap film and place in the refrigerator over night. 

Next day unwrap the bowl, place serving dish on top. Turn upside down and 

shake of the cake free. Unwrap the remaining wrap. 

Dust with lines of cocoa and confection sugar. 

Verace - Exec. Chef Francesco Torre 

POTATO GNOCCHI WITH MORELS 

Ingredients: 

3 oz gnocchi 

1 oz flour 

2 oz potatoes 

1 oz butter 

1 oz extra virgin olive oil 

1 ea garlic clove, mashed 

1 oz cured pork belly, diced 

1 oz shallots, sliced 

2 oz morels, fresh 

1 tsp thyme leaves 

¼ cup chicken broth 

½ Tbsp Parmesan cheese, grated 

Method: 

In a large sauté pan, melt the butter and the oil. Add the garlic and the pork belly 

and cook until lightly golden. Add the shallots and after cooking for few seconds 

add the morels. Add the thyme and the chicken stock. Cook the gnocchi in salted 

water until they come up to the surface. Drain and add into the sauce. Discard the 

garlic. Warm the gnocchi in the sauce. Add Parmesan cheese and serve. 

BRAISED VEAL OSSO BUCO WITH CREAMY WHITE POLENTA 

Ingredients:

10 oz osso buco 

2 oz carrot, minced 

2 oz celery, minced 

2 oz onion, minced 

2 Tbsp olive oil 

1 cup white wine 

2 cup chicken stock 

2 oz polenta flour 

1 cup milk 

2 oz Parmesan cheese 

Method: 

In a large pot shallow fry all the vegetables with the olive oil. Add the osso buco 

and cook at medium heat for 5 minutes. Pour in the wine and let evaporate. 

Season with 2 generous pinches of sea salt. Add the chicken stock and cook at a 

low heat until the meat is tender. In a sauce pot bring the milk to a boil. Pour in 

the polenta and whisk until it thickens. Stir with a wooden spoon every 5 minutes 

for 45 minutes. Add the Parmesan. Lay the osso buco on top of the polenta. Spoon 

the braising liquid around and serve. 

J. Kings Food Service Professionals – Exec. Chef Chris Neary 

HEIRLOOM TOMOTO ANDAVOCADO SALAD 

Ingredients 

Local Heirloom Tomatoes 

Ripe Haas Avocado’s 

Long Island Leaf Lettuces 

Extra Virgin Olive Oil 

Sea Salt & Cracked Pepper 

Method 

Wash & dry the lettuce 

Core & slice the tomatoes 

Halve, peel & slice the avocados 

Arrange lettuce on platter 

Shingle layer the tomatoes & avocado’s 

Drizzle with EVOO 

Season with salt & pepper 

DOWN EAST LOBSTER ROLLS

Ingredients 

Cooked and shucked East End lobsters 

crisp local lettuce leaves 

Hellmann’s mayonnaise 

Sour cream 

Fresh lemon 

Finely diced celery 

Kosher salt 

Black pepper 

Cayenne [optional] 

Tarragon [optional] 

Potato dough style rolls 

Method 

Check the lobster for shells or cartilage 

Rough chop the lobster 

Add the celery, mayo, & sour cream, toss lightly 

Add a bit of lemon, season with salt & pepper 

Finish with a pinch of cayenne & tarragon if you choose 

Line the rolls with lettuce leaves and fill with the lobster salad 

Garnish as you wish and serve with pride 

RUVO/La Tavola - DeNicola Brothers 

GRANDMA D’S CHICKEN SCARAPIELLO 

Ingredients 

2 red bell pepper cleaned and sliced thin 

2 cups thinly sliced white onions 

1 tablespoon minced garlic 

¼ cup olive oil or as needed 

2 three lb chickens, cleaned & cut into 24 pieces 

2 teaspoons Kosher salt 

1 teaspoon freshly ground black pepper 

1lb fresh sweet fennel sausage, cut on the diagonal into 16 thin slices 

2 cups thinly sliced white onions 

2 tablespoon all-purpose flour 

¼ cup red wine vinegar (preferably Italian) 

½ cups chicken broth 

1/2 cup homemade tomato sauce or good quality store bought sauce 

½ cup dry white wine 

1 heaping tablespoon fresh chopped parsley leaves 

1 teaspoon of oregano

Method 

Heat the oil in a large skillet over medium-high heat. Combine salt, pepper, and 

flour in small bowl then dust chicken pieces with mixture and cook until lightly 

browned, (be sure not to over crowd the skillet) about 2 minutes on each side. 

Transfer the chicken to a plate and reserve. 

Add the sausage to the skillet and cook until browned, about 2 minutes, then add 

the garlic, onions, and peppers for another 2 minutes. (Reduce the heat as needed 

to keep the skillet from burning.) Add the oregano, vinegar, wine, broth and 

tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. 

Season with 1/2 teaspoon salt and a pinch of pepper. 

Return the sautéed chicken pieces to the skillet along with any juices that have 

accumulated on the plate. Cover the skillet and simmer gently, until the chicken is 

just cooked through, 30 to 35 minutes. Transfer the cooked chicken to a warm 

serving platter. Return the skillet to the heat and reduce the liquid until it 

thickens to a sauce consistency, about 1 to 2 minutes. Taste and adjust the 

seasoning. Spoon the sauce, peppers, onions and sausage over the chicken. 

Sprinkle with the chopped parsley, and serve immediately. 

HOLIDAY SEAFOOD SALAD 

Ingredients 

SALAD 

Calamari – 4 Cups cleaned tubs and tentacles 

18 Pieces U-12 White Shrimp--cleaned and halved on the bias 

12 Pieces U-10 Dry Sea Scallops—cleaned and halved on the bias 

3 Cups canned cannellini beans—rinsed 

1 Medium red onion –small dice 

2 Red bell peppers –small dice 

5 Celery stalks—small dice 

¼ Cup chopped Italian parsley

DRESSING 

¼ cup Fresh Squeezed Lemon Juice 

½ cup Champagne Vinegar 

1 ¾ cup Extra Virgin Olive Oil 

3 Cloves of Roasted Garlic 

2 teaspoons Sea Salt 

1 teaspoon White Pepper 

1 tablespoon of fresh Tarragon OR 1 teaspoon of dried 

POACHING BROTH 

1 Gallon Water 

1 Carrots—Large Chop 

1 White Onions—Large Chop 

2 Celery Stalks—Large Chop 

1 Bay Leaf 

5 Peppercorns 

2 Garlic Cloves 

Large Bowl of Ice 

Method 

In large pot add all poaching liquid ingredients. Bring to boil for 20 minutes. Then 

add shrimp and scallops. Cook 3 minutes. Add calamari. Cook another 2 minutes. 

Be certain all seafood is fully cooked or translucent before removing from broth. 

Immediately strain and add to bowl of ice. Ensure there is enough ice to chill all 

seafood quickly. 

While seafood is chilling, combine lemon juice, champagne vinegar, sea salt, 

pepper, tarragon and garlic cloves in food processor or blender. SLOWLY pour

olive oil in working food processor to emulsify. Taste and season. You may add a 

pinch of sugar to cut down on acidity. 

When seafood is thoroughly chilled, remove by picking out all seafood, laving all 

vegetables and broth behind. 

In a large bowl add seafood, beans, peppers, celery, parsley, red onion, toss in 

vinaigrette, toss gently, taste and season. Chill at least 4 hours prior to serving, 

stirring occasionally. Can be made one day in advance. 

Can be served over tossed greens with crusty Italian bread. 

PC RICHARD & SONS, Peter Richard 

PETE’S LONG ISLAND CLAM CHOWDER, 

Ingredients 

All vegetables should be diced 

1 cup carrots 

1 cup celery 

1 cup fresh red peppers 

1 cup onion 

3 cups potatoes 

Approx. 1/8 to ¼ cup Thyme leaves 

1 can crushed tomatoes (1 lb size) 

4 strips of bacon (optional) 

3 dozen fresh little neck clams (or 4 cans of chopped clams) 

Salt & pepper to taste 

Place carrots, celery, peppers, onions, potatoes in large pot, cover with water and 

cook until tender. Add tomatoes and Thyme. Cut bacon into small pieces, cook 

until crispy and add to the pot. Chop fresh, raw clams and add last with all the 

clam juice (or add canned clams with all juices). 

Heat for five more minutes and serve. 

PETE’S HOMEMADE MEATBALLS 

Ingredients 

½ lb chopped veal 

½ lb chopped pork

½ lb chopped beef 

1 cup flavored breadcrumbs 

½ cup grated parmigiana cheese 

2 eggs 

Salt & pepper 

Little Accent 

Mix the breadcrumbs & cheese, salt and pepper in bowl before you add the meat. 

Mix all the meat together in separate bowl. After breadcrumbs are mixed, add 

meat mixture, eggs and mix well together. 

Make meatballs the size of ping pong balls and fry. When done, add to your 

tomato sauce. 

Benny the Chef 

Pasta Puttanesca, 

For 5-6 people 

1 pound authentic Italian pasta (spaghetti, linguini, or fettuccine) 

1/2 cup extra virgin olive oil 

4 cloves garlic, minced 

2 cups cherry tomatoes, halved 


8 anchovy filets, rinsed and chopped 

2 tablespoons tomato paste 

3 tablespoons capers 

20 Italian Gaeta or black olives, pitted 

1/2 teaspoon crushed red pepper flakes 

1 tsp marjoram 

1 tsp oregano 

1 tsp fresh basil 

1 tsp crushed bay leaf 

1 tsp chopped parsley 

1 Tablespoon of breadcrumbs 

Kosher salt 

Method 

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 7 

to 8 minutes or until al dente; drain.

Meanwhile, heat oil in a skillet over low heat; cook garlic and anchovies in oil 

until they start to bubble. Add parsley then the white wine. Stir in tomatoes, 

tomato paste, capers, olives, herbs and spices. Cook for a few minutes, stirring 

occasionally. 

Finish cooking pasta in the sauce with the breadcrumbs, and serve with a sprinkle 

of fresh parsley. 

ROMAN CRESPELLE (CREPES) 

Ingredients 

7 fl ounces of milk 

2 ounces chestnut flour 

1 ounce all purpose flour 

2 medium eggs 

8 oz ricotta 

4 oz fresh berries 

2 oz chestnut or wildflower honey 

pinch of salt 

powdered sugar 

cocoa powder 

whipped cream 

freshly ground black pepper 

extra virgin olive oil or cooking spray 

Method 

Mix the flours and salt in a bowl. 

Add the eggs whisk until blended. 

Add the milk. Whisk well to ensure there are no lumps in the batter. 

Let batter rest for a while. 

While batter is resting, heat skillet on medium low flame. Add very little oil or 

spray. 

Using a 4-6 oz ladle, add one ladle of batter and spread quickly around the pan. 

Flip and lower heat. Continue to cook for 10 seconds. Place crepe on a plate to 

cool. 

After all crepes are made, spread ricotta on half of the crepe. Drizzle honey on top 

of ricotta then grind a sprinkle of black pepper to finish. Fold crepe into quarters, 

dust with powdered sugar and cocoa powder. Garnish with fresh berries and a 

little bit of whipped cream. 

Rosanna Scotto

PENNE GRATIN “PENNE FROM HEAVEN” 

Ingredients: 

1 pound uncooked penne pasta 

Salt 

1 cup diced prosciutto 

3 tablespoons olive oil 

½ cup unsalted butter 

1 cup heavy cream 

4½ cups grated Parmesan cheese 

½ cup diced fontina cheese 

½ cup diced fresh mozzarella 

Freshly grated black pepper 

Method 

Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, 

approximately 8 to 10 minutes. Drain and keep warm. Meanwhile, in a sauté pan 

over low heat, sauté the prosciutto in the olive oil for about 3 minutes, or until 

prosciutto is wilted. Preheat the broiler. In a sauté pan over medium heat, melt 

the butter. Add the prosciutto, heavy cream, 3½ cups of the Parmesan cheese, the 

fontina, mozzarella, and a pinch of pepper. Bring the sauce to a light boil, add the 

pasta, toss, and transfer the pasta to a shallow baking dish. Sprinkle the 

remaining 1 cup of Parmesan cheese on top of the pasta and broil for 5 to 6 

minutes, or until golden brown. 

Sliced peaches and Heirloom Tomato Salad (6 servings) 

Ingredients 

2 pounds mixed heirlooms cherry tomatoes (red grape, yellow pear etc) 

3 white peaches sliced 

3 yellow peaches sliced 

6 tablespoons extra virgin olive oil 

3 tablespoons red wine vinegar 

8 fresh basil leaves, thinly sliced 

salt and fresh ground pepper to taste 

Method 

Place tomatoes and peaches in mixing bowl and dress with all ingredients 

Cara Mia Due, Sergio DeCiantis 

SERGIO'S PORK CHOPS

Ingredients 

4 Pork Chops 

1 tbsp minced white onion 

3-4 cloves garlic, chopped 

2-3 tbsp chopped cherry peppers (the more the spicier) 

3-4 whole cherry peppers (the more the spicier) 

8 white mushrooms, chopped 

1 tbsp butter 

1cup chicken stock 

1cup white wine 

2 pinch oregano 

pinch salt & pepper 

bowl of flour 

Method 

First season the pork chops with salt & pepper and then dip them in flour until 

covered. In a large sauté pan with hot olive oil, place them and cook on each side 

to your liking. Drain most of the oil out of the pan, combine onion, garlic, peppers 

& mushrooms and then add chicken stock and white wine. Add all necessary 

ingredients. Let simmer on high heat for about 10 minutes. To thicken the sauce 

sprinkle flour into the pan. Once sauce becomes thick, serve & enjoy! 

Nonna’s Meatballs 

Ingredients 

2lbs ground chopped beef 

2 eggs 

1/2 cup Italian bread crumbs (homemade is always better) 

2 tbsp grated cheese 

1 tbsp minced garlic 

1 tsp dry oregano 

1 tsp dry basil 

1 tsp dry parsley 

1 tbsp salt 

2 pinches black pepper 

Method 

In a large bowl combine all ingredients. Mix by HAND until all ingredients are 

mixed into the meat, folding over and over. Roll the balls slightly smaller than 

tennis balls, in deep large baking pan, add 2" of water and submerge meatballs, 

drizzle 1/2 cup of olive oil on top. Bake at 450 degreed for about 30 minutes (or 

until meatballs become brown on top)

Crossroads Café, Rob Haddow 

FILET OF SALMON WITH HORSERADISH CRUST 

Filet Whole Salmon 

Scrape the bones and put excess meat on the side, discard bones 

Make Salmon Mousse. Put excess meat in robo-coupe with: 

Egg Whites 

Salt & Pepper 

Roasted Garlic 

Olive Oil 

¾ Cup Heavy Cream 

Set mousse aside 

With pliers remove pin bones from salmon filet 

With a sharp knife remove skin from salmon filet 

Cut filet into 6 oz. portions and place on sheet pan 

In a bowl mix: 

Fresh Bread Crumbs 

Olive Oil 

Fresh grated spicy horseradish 

Set aside 

Smear each salmon filet with Dijon mustard 

Top each filet with salmon mousse then bread crumb/horseradish mixture 

Bake with dry white wine in a 500 degree oven for 12 minutes 

ASPARAGUS SALAD 

Blanch whole asparagus spears until slightly cooked but still crisp 

Submerge asparagus in a bath of cold water and ice cubes 

When chilled cut asparagus spears on the bias into one inch pieces and set aside 

In a bowl whisk: 

Fresh Lemon and Lime Juice 

Dijon Mustard 

Red Wine Vinegar 

Salt & Pepper 

Extra Virgin Olive Oil 

Spoon vinaigrette over asparagus pieces to coat 

Served cold asparagus with salmon 

SAUSAGE & PEPPER HERO 

In a skillet brown whole sweet or spicy Italian Sausages

To skillet add: 

Sliced Green and Red Bell Peppers 

Sliced Onions 

Minced Garlic 

Sautéed peppers, onions, and garlic with sausages until peppers and onions are 

soft 

Add to skillet: 

A splash of dry white wine 

Marinara Sauce 

Fresh Oregano 

Fresh Parsley 

Simmer all ingredients for 10 minutes 

Slice fresh hero rolls ¾ of the way through leaving one side still attached 

Add sausage and pepper mixture to rolls and serve 

View – Lessings – William Muzio 

BREAD CRUSTED YELLOWTAIL SNAPPER 

Snapper: 

1 fillet of Yellowtail Snapper 

1 Thin slice of sourdough bread 

Tomato Plate: 

4each - Sliced Heirloom Tomatoes (seasoned with sea salt) 

4each – Heirloom cherry tomatoes (blanched and peeled) 

4sprigs – Micro Basil 

5 cubes of Balsamic Gelee (recipe follows) 

2oz – Tomato water (recipe follows) 

For Snapper: 

Heat a non-stick sauté pan on medium flame. Portion the sliced sourdough bread 

to the shape of the snapper. Add 2oz of olive oil to the pan and place the bread 

crusted snapper bread side down in pan. Then place fish in oven and cook for 2 

minutes. Then flip the snapper after bread is golden brown and cook for another 2 

minutes. Take fish out of oven and place on top of the sliced tomatoes. Season 

with sea salt and serve immediately. 

For Balsamic Gelee: 

Place 1 cup of aged balsamic vinegar in pot and bring to a simmer. Place 5 sheets of 

gelatin in a bowl of room temp water and let bloom. Whisk in bloomed gelatin to

alsamic vinegar. Place mixture in a small sheet tray and let cool in refrigerator. 

Once cooled, portion into small cubes. 

Tomato Water: 

Quarter 5 heirloom tomatoes and place in a blender. Season with sea salt and 

Pulse mixture into a puree and strain overnight through cheesecloth. Save water 

and keep chilled. 

Michael Epifanio 

Connie’s Peasant Pasta 

The story- My grandfather was born in Naples Italy. He grew up on a farm and 

each day the family would cook pasta and a meat dish for the farm workers. The 

leftover pasta and meat course was never thrown away, instead the leftovers 

would be sautéed the next day in a hot skillet and topped with mozzarella and 

provolone and baked in the oven. At my restaurant in NY, people would travel 100 

plus miles for this dish! 

“Fried Ziti” 

1 # Ziti 

2 Tbsp. extra virgin olive oil 

2 garlic cloves, minced 

1/4 tsp. black pepper 

1/2 cup Marinara sauce 

2 Tbsp. butter 

4 whole scallions, chopped 

1 tsp. salt 

1 tsp. oregano 

¼ cup mozzarella, grated 

8 Fresh Basil Leaves Chopped, 2 tablespoon chopped Italian parsley 

¼ Cup provolone grated 

4 Tbsp Pecorino Romano Cheese- freshly grated 

Cook Ziti al dente and refrigerate to chill (best done day before and left in 

refrigerator) 

Transfer ziti to a cutting board and chop coarsely. In a large skillet, heat butter 

and olive oil, add scallions, onions and garlic, sauté briefly. Add chopped ziti,

asil, parsley sauté until it starts to crisp up and browns, stirring and shaking the 

pan back and forth add salt, pepper, oregano and sauce mixing well add the 

Pecorino Romano mix well. Top with grated mozzarella and provolone evenly 

over the top. 

Bake in a preheated oven 400 degrees Place whole frying pan in the oven cook 

pasta for 20-30 minutes until brown and a bit crisp on the sides. Serve with some 

garlic bread and enjoy! 

You can add any one of the following ingredients before baking: 

Pepperoni 

Mushrooms-cooked 

Italian Sausage (Cooked and Sliced) 

Meatballs (Cooked and Sliced) 

Sun dried Tomatoes 

Crostini topped with- buffalo mozzarella, garlic herb Shrimp & Pancetta 

Ingredients 

Toasts: 

• 12 1/2-inch-thick slices baguette or Italian bread (about 2 1/2 inches wide) 

Combine extra virgin olive oil, pinch of Kosher salt, fresh black pepper and 1 clove 

of garlic. 

*heat all ingredients on the stove on low heat for a couple of minutes to infuse the 

garlic flavor into the olive oil. 

Preheat oven to 400 degrees F, brush some of the olive oil mixture on the bottom 

of a jelly roll pan, arrange sliced bread on the pan and brush with remaining olive 

oil mixture. Bake 8-10 minutes until nicely browned. Set aside. 

Topping: 

3 tablespoons olive oil 

1 large or 2 small shallots diced 

2 cloves garlic, chopped 

1 tsp paprika, 1tsp smoked paprika 

1 pound extra-large shrimp, peeled and deveined

½ tsp Kosher salt 

¼ tsp freshly ground black pepper. 

1/4 cup white wine 

¼ cup chicken stock 

½ lemon (juiced) 

2 tablespoons chopped fresh Italian parsley, 

2 tablespoons chopped fresh cilantro 

6 basil leaves chopped 

1 pound fresh buffalo mozzarella, cut into 12 slices 

1/4 pound pancetta or bacon 

2 tablespoon butter 

Directions 

For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 

degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle 

with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub 

the warm toasts with the cut side of the garlic. Set aside. 

For the topping: In a bowl, add shrimp, chopped herbs, 3 tablespoons of olive oil, 

salt, pepper and paprika. Let mixture marinate for 30 minutes to an hour. 

Coat a small skillet with a drizzle of olive oil and cook the pancetta or bacon over 

medium heat until it is crisp. Drain on paper towels; break it up into pieces when 

it is cool- wipe pan. Set aside. 

In the pan you cooked the pancetta, drizzle with olive oil and add butter. When 

the butter starts to bubble add the shallots and sauté for 30 seconds. Add the 

shrimp sauté, add fresh lemon juice and cook until the shrimp are pink and 

cooked through about 3 to 4 minutes. Remove the shrimp from the pan set aside. 

In the same pan add the white wine scrape up the brown bits that may be in the 

pan with a wooden spoon. Cook for a minute or two. Stir in the chicken stock and 

deglaze the pan until the liquid reduces by half and has a syrupy consistency, 

remove from heat and add the shrimp back in the pan to coat with the sauce. 

Arrange the crostini on serving plates, top with one slice mozzarella than one 

shrimp; make sure you drizzle all the sauce over the platter of crostini. Top with 

the crispy pancetta or bacon.

Msgr. Jim Vlaun 

Cacio e Pepe 

Makes 6-8 Big Servings! 

Ingredients 

2 pounds dried spaghetti 

3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater 

(about 8 ounces) 

6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces 

2 teaspoons coarsely ground black pepper 

Method 

Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high 

heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 

cups of the cooking water. Return pasta and cooking water to the pot and place 

over low heat. Add remaining ingredients and stir until cheese and butter have 

melted and formed a creamy sauce, about 5 minutes. Season with salt, and serve 

with additional cheese if desired. 

LL Dent, Leisa Dent 

Herb Roasted Turkey 

11 to 13 pounds- Turkey 

Injection brine 

Thyme, Basil, Sage and Rosemary 1 Tablespoon of each chopped fine so to not to 

clog the injection needle 

Garlic optional 

8 tbsp Butter 1/2for now 1/2 for later 

Salt and pepper to taste 

Paprika for color 

3 ½ cups Water

Oven heated at 350 degrees 

Take herbs, salt and garlic chop fine , melt 2 tbsp butter in microwave or pan put 

the herb mixture in blender add melted butter to make a paste then add you 

liquid a little at a time and liquefied it all so there is no clogging of the injector . 

Fill your injector with the mixture and give your turkey the love injection attack 

the breast the thighs and the legs 

The 4 tbsp for later is to be put on the outer skin of turkey 

No house should be without a meat thermometer 

if you don’t have one but get one ASAP!!! 

Internal temp 165’ poultry 

Cook your love bird for 2 ½ hours 

Candied Yams 

4 pounds sweet potatoes, peeled and cut into chunks 

1 1/2cups sugar 

2 tablespoons vanilla extract 

1 teaspoon cinnamon 

Salt 

½ cup butter, softened 

Preheat oven to 350 degrees. Place sweet potatoes in a 9 x 13-inch baking dish. 

Sprinkle sugar evenly over potatoes, then sprinkle on the vanilla, cinnamon and a 

big pinch of salt. Cut butter into small pieces and distribute evenly over 

everything. Bake for 1 hour until bubbling and starting to brown. Makes 8 

servings. 

Collard Greens 

1 smoked turkey legs or 4 smoked turkey wings or 2 ham hocks 

2 tablespoons crushed pepper flakes 

2 bunches of collard greens 

¼ cup cider vinegar 

1/3 cup sugar 

2.5 tablespoons salt kosher 

Fill a large pot with six quarts of water; add the turkey or ham and red pepper. 

Bring to a full boil and cook until the meat is falling off the bone and the water is 

reduced to four quarts. (I.e. the level has dropped about one third). HOW LONG 

WILL THIS TAKE? Pull the meat off the bone and put it back in the pot.

Meanwhile, clean the greens: pull away the tough stems and discard any yellow 

leaves. Wash the leaves by gently rubbing them under warm running water. (It’s 

important to wash each leaf individually to get rid of bugs and/or dirt.) To cut the 

greens, stack a number of them on top of one another. Roll them up FROM BASE 

TO TIP OR LENGTHWISE? like a cigar and cut crosswise into half-inch slices. 

Bring stock back to a simmer and add as many greens as will fit in the pot. Stir 

into broth and as they wilt, add more greens until you’ve added them all. When 

everything is wilted, add the cider vinegar, sugar and salt. Periodically turn over 

the greens. They are done when they are olive green and tender, anywhere from 20 

minutes to an hour, depending on the size of the leaves. Makes 8 servings. 

Patsy’s Italian Restaurant, Sal Scognamillo 

PASTA FAGIOLI (BEANS AND MACARONI SOUP) 

Makes 6 servings 

½ Pound (2 cups) tubetti pasta or elbow macaroni, cooked to package directions 

¼ cup olive oil 

1 cup diced onions 

2 cups chicken stock, or water 

1 can (15 ounces) cannellini beans, drained and rinsed well 

3 cups (24 ounces) Patsy’s Marinara Sauce 

Heat olive oil in a deep skillet and sauté the onions until lightly browned. Add 

stock, beans, and Patsy’s Marinara Sauce and bring to a boil. Add the cooked 

pasta. Reduce heat and simmer for 1 minute. Salt and pepper, to taste. 

Spaghetti Carbonara 

1 lb Spaghetti 

1 medium onion (diced) 

¼ cup extra virgin olive oil 

6 slices of bacon 

¼ cup prosciutto (julienned) 

Fresh basil 

2 egg yolks 

¼ cup parmigiana cheese plus more for sprinkling 

2 cups of low salt chicken broth

Salt and pepper to taste 

Brown the diced onions in the virgin olive oil until they become translucent 

In a separate pan, cut the bacon into small pieces and cook until crispy, drain 

extra grease 

After onions are browned, add the prosciutto, bacon, and chicken broth 

Cook pasta until al dente 

Reserve cup of cooked water from the pasta 

Add cooked pasta to the onion, bacon, and prosciutto mix 

Sprinkle on the parmigiana cheese 

Mix all together 

Add some of the reserved pasta water if necessary 

When it comes to a boil, add two egg yolks, break apart, and stir in right away 

(don’t let the eggs cook) 

Mix basil in the pasta 

Dish into four servings, sprinkle cheese to taste 

MAKES 7 CUPS 

• 4 ½ to 5 pounds ripe plum tomatoes 

• ¼ cup olive oil 

• 1 small yellow onion, minced (about 1/3 cup) 

• 3 garlic cloves, quartered 

• 1 ounce Merlot or other dry red wine 

• 3 bay leaves 

• Salt and freshly ground black pepper, to taste 

• 2 tablespoons tomato paste (optional) 

• ¼ cup chopped fresh basil 

• 1 tablespoon chopped fresh flat-leaf parsley 

Bring a large pot of water to a boil. Remove the stern core from each of the 

tomatoes, and cut an X on the bottoms. Add the tomatoes to the boiling water 

and cook for 2 minutes. Drain and allow to cool, then remove the skins, coarsely 

chop, and set aside. 

Heat the oil in a large saucepan over medium flame and sauté the onion and 

garlic until soft and golden, about 3 minutes. Add the wine and tomatoes (with 

their juices), increase the heat to high, and bring to a boil. Add the bay leaves, 

reduce the heat to low and simmer, covered, for 35 minutes, stirring occasionally. 

Remove and discard the bay leaves and continue to simmer for 25 minutes. 

Season with salt and pepper. Stir in the tomato paste (if using) and add the basil 

and parsley. Simmer uncovered for 5 minutes. Remove and discard the garlic.

2 nd Avenue Deli, Jack Lebewohl 

Chicken Soup 

(serves 8) 

1 pound chicken parts 

2 stalks celery, including leafy tops, cut into 3-inch pieces 

1 whole chicken, thoroughly rinsed 

salt to rub inside chicken 

1 large whole onion, unpeeled (find one with a firm, golden brown peel) 

1 large whole carrot, peeled 

1 medium whole parsnip, peeled 

2 teaspoons salt 

1/4 teaspoon pepper 

1 bunch dill, cleaned and tied with a string 

Note: The deli’s recipe calls for both a whole chicken plus 1 pound of chicken 

parts. You can, however use just 1 large chicken and cut off both wings, the neck, 

and a leg to use as parts. 

1. Pour 12 cups cold water into a large stockpot, and throw in the chicken parts 

and celery. Bring to a boil. While water is heating, rub the inside of the chicken 

with salt. 

2. Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test 

chicken with a fork to see if it’s tender and fully cooked; then remove it from the 

pot, and set aside on a large platter. Leave chicken parts in the pot. 

3. Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 

minutes. 

4. When chicken cools, remove skin and bones and cut into bite-sized pieces. You 

can add it to the soup, just before serving, or save it for chicken salad. 

5. Strain the soup, and discard everything solid except the carrot. 

6. Drop in the dill for a minute before serving and remove. Add salt and pepper to 

taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. 

Other options: add cooked noodles, rice, kasha, or matzo balls 

Matzo Balls

(makes 12 to 14) 

1 tablespoon salt 

4 large eggs 

1/3 cup schmaltz 

1/4 teaspoon salt 


1 tablespoon baking powder 

1 1/3 cup matzo meal 

1. Fill a large, wide stockpot three-quarters full of water, add tablespoon of salt, 

and bring to a rapid boil. 

2. While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat 

in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo 

meal, mixing vigorously until completely blended. Refrigerate mixture for 30 

minutes. 

3. Wet hands, and folding the mixture in your palms, shape perfect balls about 1 

1/4 inches in diameter (they will double in size when cooked). Gently place the 

matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 

minutes. Remove with a slotted spoon and place one or two in each bowl of soup. 

Serve immediately. 

Chopped Liver 

(serves 8) 

1 1/2 pounds beef liver 

1 pound chicken liver 

corn oil for drizzling 

1 tablespoon plus 2 teaspoons corn oil 

1 tablespoon plus 2 teaspoons schmaltz (chicken fat) 

4 cups onions, coarsely chopped 

4 hard-boiled eggs, peeled 

1 tablespoon schmaltz (chicken fat) 



1. Turn on broiler. Rinse liver thoroughly, and cut away membranes and extra fat. 

Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and 

chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a 

flatware tablespoon and drizzle over livers; two tablespoons are ample). Broil 8 to 

10 minutes (keep an eye on it to make sure it doesn’t burn). Turn liver pieces, and 

broil for another 5 minutes. Liver should be fully cooked and lightly browned on 

both sides. Let chill in refrigerator.

2. In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same 

amount of schmaltz, and sauté onions until well browned. Let chill in refrigerator. 

3. In food processor, combine liver, onions, hard-boiled eggs, 1 tablespoon 

schmaltz, salt, and pepper, and blend until smooth. You’ll have to do it in batches. 

Chill before serving. 

Note: Though the above is the official deli version, some people prefer to 

use only chicken livers. It makes a lighter, creamier chopped liver. 

Cholent 

(serves 8) 

1 tablespoon paprika 

1 tablespoon garlic powder 

1 tablespoon onion powder 

1 tablespoon salt 

1 teaspoon pepper 

2 pounds stew beef (after fat is trimmed) cut into 3/4-inch pieces 

2 tablespoons corn oil 

1 cup yankee beans 

11 cups cold water 

1 cup red beans 


3 cups chopped onions 

2 tablespoons finely chopped or crushed fresh garlic 

4 pounds potatoes, peeled, cut into 3/4-inch pieces, cooked, and drained 

(don’t use Idaho’s, which fall apart during the long cooking process) 


1 teaspoon paprika 

1/2 cup derma stuffing (optional), chopped into 1/2-inch pieces 



1. In a large bowl, thoroughly mix paprika, garlic powder, onion powder, 

tablespoon of salt, and teaspoon of pepper. Toss beef cubes in mixture, coating 

thoroughly. Cover bowl, and refrigerate for 4 hours or longer. 

2. In a large skillet, heat 2 tablespoons corn oil, and brown beef cubes (it’s best to 

do it in batches, so all pieces brown evenly). Set aside.

3. Place Yankee beans and 11 cups water in a large stockpot, and bring to a boil. 

Add red beans and stew beef, and simmer uncovered for 75 minutes. 

4. Preset oven to 300º. While beans and beef are cooking, heat 2 tablespoons corn 

oil in a large frying pan, and sauté onions until brown. At the last minute, add 

garlic and brown quickly. Set aside in a bowl. 

5. Toss potatoes with 2 tablespoons corn oil and paprika, coating them 

thoroughly. Bake for 20 minutes. Set aside. 

6. Add onions and garlic to the pot. Continue simmering for another 40 minutes. 

7. Add derma, salt, pepper, and potatoes. Simmer for 20 minutes more, or until 

everything is fully cooked and almost all the liquid is evaporated. Add a little 

water, only if necessary to keep from burning. Cholent is a very thick stew. 

Note: You can prepare cholent several days in advance and keep it in the 

refrigerator. 

If you are preparing cholent as a Sabbath dish, and plan to keep it warming on the 

stove, or in 225° ovens, overnight, you don’t need to cook the potatoes in advance 

as this recipe does. 

Gefuilte Fish 

(makes 12) 

For the gefuilte fish balls 

1 1/2 pound filet of whitefish and 1/2 pound filet of carp or pike (At fish store, 

ask for whole fish, filleted and skinned. Retain the heads and bones. Many stores 

will also grind the fish for you.) 

2 large onions (about 2 cups when grated; don’t tamp it down) 

1 stalk celery 

1/2 medium carrot 

6 eggs, beaten 

4 teaspoons sugar 

2 1/2 teaspoons salt 


3/4 cup corn oil 

1 cup matzo meal 

For the cooking 

heads and bones from fish 

4 medium onions, peeled and quartered 

2 stalks celery, trimmed and chopped into 3-inch pieces

2 medium carrots, peeled 

1. In a food processor or grinder, grind fish (refrigerate heads and bones for later 

use), 2 onions, 1 stalk of celery, and half a carrot. (If you use a food processor, 

make sure you leave no large pieces of fish or bones; you may want to transfer the 

mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand 

chopper). 

2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn 

oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix 

until everything is thoroughly blended. Refrigerate for one hour or more (longer, 

even overnight, is better). 

3. Fill two large stockpots 3/4 full of water, and bring to a roiling boil. In each, 

throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. 

Divide batter into 12 patties of equal size. (Don’t worry that your batter is a little 

loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a 

large cooking spoon, shape into an oval, and very gently lower it into the boiling 

water. Put six in each pot. Lower heat and simmer for 1 1/2 hours. 

4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. 

Discard everything else. Serve chilled with red and/or white horseradish. Slice 

carrots for garnish. 

Dominican Village, Fred Murphy 

Pan Seared Filet Mignon with Mushrooms, Demi-Glace, and Madeira Wine 

Ingredients: 

• 4 (6oz) filet mignon steaks 

• 2 tablespoons of extra-virgin olive oil 

• 2 tablespoons finely chopped shallots 

• 4 tablespoons of unsalted butter 

• 1 pound of mushrooms crimini, and shitake stemmed and sliced ¼ inch cut 

• ½ cup prepared demi-glace 

• 1 ½ cups Madeira wine 

• Couple sprigs of curly parsley 

Directions: 

Season both side of filet with salt and pepper. In a large heavy frying pan heat the 

oil over medium high heat until just about smoking. Place the filets in the pan and 

cook about 3 minutes or until seared and there is a good crust. Turn over and 

repeat the process on the other side until steaks are medium- rare. Remove filets

and cover to keep warm. Add the shallots and cook until they start to turn 

translucent, then add mushrooms and one table spoon of butter. Cook the 

mushrooms until done and Add the wine to deglaze the pan. Add the demi-glace 

and combine. Reduce mixture by 1/3 and add remaining butter to the sauce to 

make it a little richer. Plate filets and pour the wine and mushroom sauce over 

and garnish with parsley. 

Mascarpone Cream with Fresh Berries and Hazelnuts 

Ingredients: 

• 2 lbs of mascarpone cheese at room temperature 

• 3 cups of whipped cream 

• 2 cups of prepared Zabaglione custard (recipe to follow) 

• 1 pint each of mixed berries ( raspberry, blackberry, blueberry and 

strawberry ) 

• 1 cup of chopped hazelnuts 

• Bunch of Fresh Mint 

Directions: 

Using a rubber spatula mash the mascarpone cheese in a bowl until creamy. Add 

warm Zabaglione custard to the mascarpone and beat by hand until mixed very 

well. 

Fold in the 2/3 of the whipped cream into the mascarpone and zabaglione mixture 

until smooth. 

Plate Setup: 

Using an Ice Cream Sundae glass or tall iced coffee glass place the mixed berries in 

the bottom of the glass add the mascarpone cream. Repeat the process until the 

glass is ¾ full and top with the fresh whipped cream and finish with the chopped 

hazelnuts. Garnish with the fresh mint. 

Zabaglione 

Ingredients: 

8 egg yolks 

1 cup of sugar 

1 cup Madeira wine 

Directions: 

Using a double boiler beat egg yolks until fluffy. Beat in the sugar a little at a time 

then add the Madeira wine. Whisk continually until the cream thickens and 

starts to bubble. Let cool stirring occasionally. 

George Hirsch

Grilled Fennel Bruschetta 

Makes about four servings 

From George Hirsch Living it UP TV Series 

& Know Your Fire Cookbook 

1/2 head fresh fennel- bulb only; sliced, grilled and chopped 

4 cloves caramelized garlic, pureed smooth 

1 ripe Bartlett pear, peeled and chopped 

2 Tablespoons virgin olive oil 

1 Tablespoon Balsamic vinegar 

1/4 teaspoon freshly ground black pepper 

1/4 cup Gorgonzola cheese, crumbled 

2 Tablespoons toasted pecans or cashews, chopped 

1/4 cup fennel leaves (dill like from top), chopped 

12 slices day old ciabatta or baguette bread, 1/2 inch slices toast lightly on grill or 

in oven on a cookie sheet. 

In a bowl, mix together the grilled fennel, garlic, pears, olive oil, balsamic vinegar 

and pepper. Add olive oil and vinegar and mix all ingredients 

Just before serving, top grilled bread with grilled fennel mixture, Gorgonzola 

cheese, nuts and fennel leaves. Drizzle additional extra virgin olive oil and fresh 

ground pepper to taste. 

Shrimp with Red Pepper Pesto 

Makes four servings 



1 pound large shrimp, peeled and deveined 

2 Tablespoons olive oil 

1 green 

1/4 cup white wine 

1 1/2 cups red pepper pesto 

2 cups cooked risotto, warmed 

Pre heat a large sauté pan to medium high temperature.

Add olive oil and shrimp. Turn shrimp after one minute or when shrimp begin to 

turn white. Cook on high heat one more minute, lower temperature, add white 

wine. Cook two minutes, add red pepper pesto and mix well with shrimp. 

Continue cooking a minute or two, just until shrimp are fully cooked. 

Serve over warm risotto. Top with fresh chopped Italian parsley. 

Red Pepper Pesto 

Makes 1 1/2 cups 



Puree from 1 head caramelized Garlic 

1/4 cup unsalted cashew 

3/4 cup grilled red peppers, skinned & chopped 

1/4 cup grated Parmesan cheese 

1/4 cup olive oil 

Juice from 1/4 lemon 

Place garlic and cashews in a food processor and process for ten seconds. Add the 

red peppers and process for 20 seconds. Add the cheese and process for 10 

seconds. With the motor going, slowly add the olive oil and lemon. 

Besito, Matthew Lake 

Ceviche de cammarones al mango e hobenero 

Ceviche of baby shrimp marinated with mango & hobenero chile 

Serves 4 

2 cups boiled baby shrimp chilled 

1 cup small diced mango 

½ cup small diced jicama 

1 bunch chopped cilantro 

¼ cup minced red onion 

16 ea. Tomatillo raw 

2 cloves roasted garlic 

½ ea. Roasted hobenero chile 

1 tsp extra virgin olive oil 

Salt to taste 

4 ea. Avocado slices to garnish

4 cups corn tortilla chips 

To assemble the dish- 

1. In a mixing bowl combine the cooked shrimp, diced mango, jicama, onions, 

cilantro and red onion. 

2. Mix till all ingredients are combined. 

3. In a blender puree the tomatillos with the garlic and chile till smooth 

4. Add to shrimp mixture, mixing well. 

5. Season with salt to taste, add olive oil and let sit refrigerated for ½ hour 

before serving. 

6. Place in serving bowl, garnish with avocado slices and serve with chips. 

**** Chef’s note – At the restaurant we serve our ceviche with corn chips and 

plaintain chips, you may also try blue corn chips & the traditional saltine cracker. 

Pescado Enfrijolado 

Pan seared grouper over a black bean jalapeno salsa and mashed boniato. Topped 

with a warm salsa molcajete. 

Yield 4 portions 

Grouper 

4 ea. 8oz. filets of grouper, skinned and boneless 

salt to taste 

4 oz. olive or canola oil 

Black Bean Jalapeno Salsa 

1/2 quart cooked black beans 

1 quarts water 

1 roasted jalapenos 


1/2 roasted white onion 

2 sprigs fresh epazote 

1/4 cup canola oil 

Steps to make: 

1. Puree the black beans, jalapeno, garlic, onion and epazote with the water. 

2. Heat the canola oil in a sauce pot until very hot. Slowly add the pureed 

salsa to refry, bring to a boil and reduce to a light simmer. 

3. Cook for one hour, stirring often, season to taste.

Salsa Molcajete 

4 roasted tomatoes 


1-2 roasted jalapenos 


Mash the jalapenos in a molcajete with a small amount of kosher salt and make a 

smooth paste. Add the chopped roasted tomatoes and mash coarsely. Season to 

taste preference. 

Mashed bonaito 

2 large bonato roots whole 

1 cup heavy cream 

salt to taste 


roaste the bonaito wrapped in foil at 350 till cooked like a baked potato. Remove 

from oven and let cool slightly. Peel the roots. Mash with potato masher adding 

hot cream to adjust the consistency. Season with salt. 

To assemble the dish 

Place a large sauté pan on the stove with the cooking oil for the fish. Once the pan 

is hot blot the fish dry with a paper towl and season with salt. Place the fish in the 

sauté pan and cook until lightly browned and seared. Flip the fish over and place 

the whole pan in a 350 degree oven for 5-7 minutes till cooked through. While the 

fish is cooking coat the bottom of the serving platter with the sauce. Place the 

place for large spoons of the bonaito on the platter where the fish will be placed. 

Top the spoons of bonaito with the grouper. Place salsa molcajete on top of the 

fish and serve. 

Tarrytown House, Chris Hettinger 

Salad: 

Local Baby Arugula, Red Endive, Fresh Tangerines, 

Local Heirloom Tomatoes, Baby Fennel, Red Wine Vinaigrette 

Recipe: (Serves 4) 

12 oz. Satur Farms Baby Arugula 

1 head Red Endive or Radicchio, Cleaned and Rough Chopped 

3 ea. Tangerines, Peeled, Segmented and Seeds Removed 

3 ea. Local Heirloom Tomatoes, Cleaned, and Cut into 6 Segments each 

3 pcs. Baby Fennel, Shaved Fine 

8 ea. Opal Basil Leaves 

1 tsp Garlic, Crushed

1 ea. Small Shallot, Minced 

1 tsp. Dijon Mustard 

1 cup Red Wine Vinegar 

2 ½ cups Extra Virgin Olive Oil 

Salt and Pepper to taste 

Lightly rinse arugula and dry. 

Combine Arugula and Endive together in a large bowl and set aside 

In a separate bowl whisk together garlic, shallot, Dijon mustard and red wine 

vinegar. Slowly drizzle in Extra Virgin Olive Oil while continuously whisking in 

order to form an emulsion. Season with Salt and Pepper to Taste. 

Toss Arugula and Endive with enough dressing to lightly coat and season with 

salt and pepper if necessary. 

Evenly divide salad onto 4 plates. 

Top each salad with tangerine segments, heirloom tomato segments and shaved 

baby fennel. 

Garnish each salad with two opal basil leaves. 

Leftover Vinaigrette can be kept refrigerated for up to a week. 

Seafood Cioppino w/Garlic Crostini 

Recipe: (Serves 4) 

For the Cioppino Sauce: 

¼ cup Olive oil 

6 ea. Garlic cloves, Minced Fine 

1 ea Large Yellow Onion, Peeled and Medium Dice 

1 cup White Wine (Chardonnay or Sauvignon Blanc work well) 

1 ea 32 oz cans of Tomato Sauce 

2 cups Lobster Stock (homemade or store bought) 

3 tsp. Old Bay Seasoning 

1 tsp. Garlic Powder 

2 tsp. Fresh Oregano, chopped 

In sauce pot sweat the chopped garlic and yellow onion until fragrant and soft. 

Add the White Wine and reduce by ½. 

Add the tomato sauce and lobster stock. Bring to a boil and add the Old Bay 

seasoning, garlic powder, chopped oregano, salt and pepper, reduce to a low 

simmer. 

Cook for 30-45 minutes stirring occasionally 

For the Crostini: 

1 loaf Fresh bread (baguette or Italian loaf work well)

1 clove garlic, peeled 

2 Tsp. Olive Oil 

Cut the loaves of bread on a bias to get 12 equal slices 

Drizzle 3 Tsp. Olive Oil on each slice and grill on a preheated grill until brown and 

crispy (if a grill is unavailable, use a preheated oven set to broil) 

Rub the grilled bread slices with the 2 whole garlic cloves. Set the crostini aside 

on a plate wrapped with aluminum foil 

For the Seafood: 

¼ cup Olive Oil 

1 ea Small Fennel Bulb, Core Removed, Medium Dice 

1 ea. Large Yellow onion, Medium Dice 

4 ea. Garlic Cloves, Minced fine 

16 ea. Littleneck Clams, Rinsed Well in Cold Water 

12 ea. Sea Scallops (10/20 or 20/30 Size) 

2 dz. Mussels, Rinsed Well in Cold Water and Beards removed 

16 ea. Extra Large Shrimp (21/25 ct.) peeled and deveined 

4 pcs. Cleaned calamari tubes, cut into rings 

2 ea. 8 oz. Wild Striped Bass Fillet, Skin and Bones removed, cut into 4 

equal portions 

2 tsp. Tarragon, chopped fine 

1 tsp. Basil Chopped fine 

Salt and Pepper to taste 

In a pot, add olive oil, fennel, onion and garlic. Sweat until soft and fragrant about 

8-10 minutes. 

Add clams and cook for 5 minutes until almost open. 

Add mussels, shrimp, scallops and striped bass portions. Add the cioppino sauce 

and cook until mussels open (clams should also be open by now) 

Add the calamari, chopped basil and chopped tarragon and simmer for about 3 

more minutes and turn off the heat. 

Divide the cioppino into 4 bowls evenly (each bowl should have 4 clams, 3 

scallops, 6 mussels, 4 shrimp, 1 portion of striped bass and calamari 

Serve with 2 slices of crostini per bowl. 

Manila Hut, Mylan Lao and Mylene Sangalang 

FRESH LUMPIA 

1/2 cup cornstarch 

1/2 cup all-purpose flour

1 tsp. salt 

2 eggs, beaten 

2 cups water 

Butter for frying 

Combine cornstarch, flour, and salt in a bowl. Add eggs and water, mix well until 

smooth. 

Heat a skillet and butter very lightly. Spoon in a very thin layer of batter, just 

enough to cover the bottom of the pan. Cook on one side only until done. Turn 

onto waxed paper. Repeat until batter is used, stacking wrappers between 

squares of waxed paper. Set aside. 

FRESH LUMPIA FILLING: 

1/2 lb. ground pork 

4 cloves garlic, chopped 

1 onion, chopped 

1/2 lb. raw shrimp 

2 tsp. salt 

1/4 tsp. black pepper 

2 med. potatoes 

1 cup grated carrot 

1/2 cup cooked garbanzos 

1 cup bean sprouts 

1 cup shredded cabbage 

1 tbsp. soy sauce 

1 tbsp. cornstarch 

1 tbsp. water 

Lettuce leaves 

Shell, devein, and chop shrimp. Peel potatoes and cut into narrow strips. Disperse 

cornstarch in 1 tablespoon water. 

In a skillet, brown pork. Add garlic, then onion and shrimp. Sauté and season with 

salt and pepper. Add potatoes, garbanzos, and carrots. Cover and cook until 

tender. Stir in bean sprouts and cabbage. Add soy sauce and cornstarch- water 

mixture; mix well and cook for 5 minutes. 

Cool filling mixture and spoon a tablespoon in lumpia wrapper. 

Repeat with remaining filling and wrappers. Serve with Fresh Lumpia Sauce or 

Garlic Sauce. NOTE: Canned hearts of palm or canned water chestnuts cut into 

thin strips can be added. Originally just fresh heart of palm was used instead of 

potatoes and carrots used for this recipe. 

FRESH LUMPIA SAUCE:

1/4 cup brown sugar 

3 tbsp. cornstarch 

1/4 cup soy sauce 

2 tsp. ground garlic 

1 cup meat broth 

Combine sugar and cornstarch in a saucepan. Stir in soy sauce and garlic. Add 

broth and mix well. Cook over medium heat until mixture thickens. Serve over 

Fresh Lumpia. 

PANCIT BIHON 

Ingredients: 

1/4 c cooking oil 

3 cloves garlic, minced 

1 small onion, minced 

1/2 cup chicken, sliced (breast or thigh) 

1/2 cup shrimp, peeled and deveined 

1 cup cabbage, shredded 

1 medium carrot, cut into strips 

1/2 cup celery, sliced 

1/2 cup snow peas 

1 1/2 cups chicken broth 

1 bundle thin rice noodles (soaked in water for about 15 mins) 

soy sauce 

fish sauce 

1 tsp salt 

spring onions, sliced (for garnish) 

Saute garlic in cooking oil. Add onions, chicken, shrimp, and vegetables, except 

for the cabbage. Season with soy sauce and fish sauce and cook for about 2 

minutes. Add broth and simmer. When vegetables are cooked, mix in soaked and 

drained noodles and season with salt. Garnish with spring onions. Serve with 

lemon. 

Borghese Family Recipes 

Borghese vegetable lasagna 

3 cups coarsely chopped zucchini 

3 cups coarsely chopped mushrooms 

6 garlic cloves, finely chopped

1 cup tomato sauce 

1 lb pre-boiled lasagna sheets 

8 oz grated parmesan cheese 

3 tbsp flour 

½ lb butter 

3 cups of milk 

8 1/2 X 11 ovenproof 2” pan 

Sautee the vegetables and garlic in olive oil. In a small pan, heat the milk to 

steaming. In a medium sauce pan, melt the butter and add flour. Stir until bubbly. 

Add the milk, continue stirring until thickened. Add parmesan cheese. Add the 

sauce to the cheese mixture. 

In a separate bowl, add the vegetables to the cheese and sauce mixture. Place a 

Lasagna noodle in the bottom of the pan with a portion of the cheese and 

vegetable mixture on top. Repeat until you’ve used all the mixture. Bake in 350 

oven for 15 minutes. 

Borghese Tiramisu 

This recipe was given to Ann Marie from Marco’s sister when Allegra was 21/2 yrs 

old. She mentioned she wrote it on the back of a picture of her at that moment. 

5 or 6 large eggs separated 

1 pound marscapone cheese 

2 cups decaf instant coffee, brewed, room temperature (espresso it is better.) 

2 packs of crisp lady finger biscuits. 

5 ounces shaved chocolate 

Chocolate powder to sprinkle on top. (droste is the best) 

8 1/2 X 11 glass pan 

Separate eggs and whip egg yokes with marscapone. Whip egg whites till stiff and 

then add to the egg yoke and marscapone. Quickly dip ladyfingers, one at a time, 

in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to 

cover the bottom of the dish. Spread half the mascarpone mixture over the cookie 

crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese 

layers. 

Lidia Bastianich 

Tagliatelle with White Meat Sauce 

(Tagliatelle con Ragu di Carni Bianche) 

Ingredients 

For the sauce

1 pound ground beef 

1 pound ground pork 

1 pound ground veal 

2 medium onions, cut into chunks 

1 medium carrot, cut into chunks 

1 medium stalk celery, cut into chunks 

1/3 cup extra virgin olive oil 

2 tablespoons butter 

4 teaspoons kosher salt 


2 tablespoons tomato paste 

1 ½ cups whole milk 

6 to 8 cups very hot light stock (chicken, turkey or vegetable broth) or water 

2 fresh bay leaves 

For the pasta 

1 batch (1 ½ pounds) fresh Tagliatelle 

1 cup or so freshly grated Grana Padano or Parmigiano-Reggiano, plus more for 

the table 

Extra virgin olive oil for finishing 

Method 

For the sauce- 

Put the ground meats in a large bowl; loosen, crumble and toss the meats together 

with your fingers. Drop the chunks of onion, carrot and celery into the food 

processor, and mince fine, to an even-textured paste. Pour the olive oil and drop 

the butter into a big saucepan, and set over medium-high heat. When the butter 

has melted, scrape in the paste or pestata, season with 1 teaspoon of the salt, and 

cook and stir the pestata until it has dried out and just begins to stick to the 

bottom of the pan, about 5 minutes. 

Quickly crumble all the meat into the pan, stir with the pestata, sprinkle over it 1 

more teaspoon of salt, and cook, tossing and stirring occasionally, until the meat 

starts to release its juices. Turn up the heat a bit, and continue cooking and 

stirring the meat as the juices evaporate, about 10 minutes, taking care that the 

meat doesn’t brown or crisp. When the juices have disappeared, pour in the white 

wine, bring it to a bubbling simmer, and cook until evaporated, 2 or 3 minutes. 

Meanwhile, stir the tomato paste into the milk until well blended. When the wine 

has cooked away, pour in the milk and cook, stirring, until it has cooked down. 

Now ladle 2 cups or more of the hot stock (or water) into the pan, just enough to 

cover the meat. Stir in the bay leaves and the remaining salt, and bring the liquid 

to an active simmer. Cover the pan, adjust the heat so the liquid is steadily

ubbling (not boiling rapidly), and cook for 15 to 20 minutes, as the broth 

gradually reduces. Stir in about 2 more cups hot stock, just to cover the meat 

again, then give another 20-minute period of covered cooking and reducing. Stir 

in a final addition of 2 cups of stock, and cook, covered, until the ragu is thick and 

concentrated, 20 minutes or so. (The sauce should have cooked for at least and 

hour and incorporated 6 to 8 cups of stock in total.) 

Taste the ragu and adjust the seasoning. If you’ve prepared it in advance, let it 

cook, then refrigerate and freeze as you wish. Or you can remove about half (for 

future use) and prepare tagliatelle now, keeping about 3 ½ cups of freshly cooked 

sauce in the big saucepan, to dress the pasta. 

To cook the tagliatelle: bring a large pot of well salted water to the boil. Shake the 

nests of tagliatelle in a colander or strainer to remove excess flour. Drop all the 

pasta into the pot at once, and stir to loosen and separate the strands. Cover the 

pot, and return the pot the water to a boil rapidly. Set the cover ajar, and cook the 

pasta, stirring occasionally, for 2 minutes more, until barely al dente (the pasta 

will cook a bit more in the pan of the sauce). 

Meanwhile the ragu to a simmer. If it has cooled (or been chilled or frozen), it will 

have thickened, so reheat it slowly in a wide pan, stirring a cup or so of stock or 

water, to loosen it. Lift the al dente tagliatelle from the cooking pot quickly, with 

a spider and tongs, drain briefly, and drop the pasta into the simmering ragu. Toss 

together, over low heat, for a minute or more, until all the strands are coated and 

perfectly cooked. Thin the sauce, if necessary with hot pasta water, or thicken it 

quickly over higher heat. 

Turn off the heat, sprinkle a cup or so of grated cheese over the tagliatelle, and 

toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm 

bowls. Serve immediately, with more cheese at the table. 

Malloreddus with Sausage-Tomoato Sauce 

Malloreddus con Sugo di Salsiccia e Pomodoro 

Ingredients 

For the Sauce (a double batch) 

1 ½ pounds sweet Italian sausage 


2 tablespoons extra-virgin olive oil, plus more for finishing the pasta 

2 cups chopped onions 

1 plump garlic clove, peeled and sliced 

½ teaspoon kosher salt, plus more for the past pot

½ teaspoon peperoncino flakes, or to taste 

6 cups (two 28-ounce cans) Italian plum tomatoes, preferably San Marzano, 

crushed my hand 

1 branch fresh basil with lots of leaves 

For Cooking and Finishing the Pasta (a single batch) 

1 batch (2 pounds) Malloreddus 

1 cup freshly grated pecorino (or half pecorina and half Grana Padano or 

Parmigiano-Reggiano, for a milder flavor), plus more for passing 

Remove the sausage casings, and crumble the meat into a large bowl. Pour over it 

½ cup of the wine and mix this in with your fingers, breaking up any big meat 

clumps, so the sausage is evenly moistened. Pour the olive oil into the big skillet, 

and set it over medium heat. Stir in the onions, and cook until they begin to 

soften, about 5 minutes; scatter the sliced garlic in the pain, and season with the 

salt peperincino. When everything sizzling, crumble the sausage, and stir with 

the onions. Pour in the remaining ½ cup wine, raise the heat a bit, and cook, 

stirring, as the wine cooks away and the sausage becomes all browned, about 10 

minutes. 

Pour in the tomatoes and a cup of water (which you’ve used to slosh and rinse the 

tomato cans and bowl). Submerge the basil branch in the liquid, cover the skillet, 

and bring to a boil. Set the cover ajar, adjust the heat to keep the sauce bubbling 

steadily, and cook for an hour or more, until the sauce has developed good flavor 

and reduced to the consistency you like for dress pasta. Remove and discard basil 

branch. You can use some of the sauce right away—you’ll need half of it to dress a 

batch or malloreddus—or let it cool, then refrigerate or freeze for later use. 

For cooking and dressing the pasta: Bring a large pot of well-salted water (at least 

7 quarts water with 1 ½ tablespoons kosher salt) to a rolling boil. Heat half of the 

sausage-tomato sauce, about 4 cups, to a bare simmer in a wide skillet or sauté 

pan (if you’ve just made the sauce, use the same pan). If the sauce has cooled and 

thickened, loosen it with some of the pasta water. 

Shake the malloreddus in a colander or strainer to remove excess flour, and drop 

all of it into the pot, stirring to keep the pieces from clumping together. Cover the 

pot, and rapidly return the water to a rolling boil, stirring once or twice, then 

cook the malloreddus, partly covered, until barely al dente, 5 to 6 minutes. 

Lift out of the pasta in big bunches with a spider, drain for a moment, and spill 

them into the simmering sauce. Over low heat, toss the malloreddus and sauce 

together for a minute or two, until all are coated and perfectly al dente. (Thin the 

sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.)

Turn off the heat, and sprinkle the grated cheese over the malloreddus and toss 

well. Finish a drizzle of olive oil, toss, and heap the pasta in warm bowls. Serve 

immediately, passing more cheese at the table.

Real Food Season 5 Recipe List - Telecare

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