In a large pot, cook the garlic and red pepper flakes in the 6 tablespoons olive oil for 3 to 4 minutes over medium heat. Add the onion, carrot and celery, and cook 5 more minutes, stirring well. Add the

Preheat the oven to 400 degrees.Cook the pasta al dente, drain well, set aside, and mix with 2 tablespoons of extra virgin olive oil so that it does not stick together. To Prepare the Cheese & Besciamella Sauce:In a medium

To make the cutlets, first remove the chicken tenderloin (the part closest to the bone and shaped like a long finger) from each breast; freeze for later use. Cut each breast in half and lightly pound it between two pieces

To Prepare the Biscuits:Preheat the oven to 400 degrees.Place all the ingredients except the buttermilk in a food processor. Pulse the mixture approximately 8 times, until it resembles small peas.Place the flour mixture in a large mixing bowl and slowly

Heat the 3 tablespoons of butter in a nonstick sauté pan and gently cook the onions until soft and caramelized. Let them cook on medium-low heat for 3 minutes, and then sprinkle a little of the salt and ⅛ teaspoon

Make the polenta according to the manufacturer’s directions. When the polenta is almost cooked through, remove the pan from the heat and stir in the Parmesan, mascarpone or cream cheese, and pepper. Serve along with your favorite dish. Chef’s Tip:An alternative