Sauteed Shrimp with Artichoke Sauce
Pat the shrimp dry and toss with salt and pepper, flour, cheese, and paprika. Pat shrimp to shake off excess flour and set aside. Heat the olive oil in a large sauté pan on high heat until sizzling. Quickly brown
Pork Chops Braised with Altesina Sauce
Heat 3 tablespoons of the olive oil in a large sauté pan or skillet and gently cook the garlic and one-half of the prosciutto, about 2 to 3 minutes. Add the spinach and cook 3 more minutes. Pour on the
Nanci’s Meatloaf
Mix all the ingredients together except the ketchup. Line a loaf pan with liberal amounts of ketchup. Press the meat mixture into a loaf and top with abundant ketchup and score with a knife in a diamond pattern. Bake in the oven
Grilled Swordfish with Minted Tomato Sauce
Drain both cans of tomatoes over a large bowl to catch the juices. With the back of a spoon or a well washed hand, squeeze the whole tomatoes to release the remaining juices and break the tomatoes down to medium-sized
Grilled Shrimp with Sun-dried Tomato Marinade
Mix the marinade ingredients in a food processor and process to a cream. Mix the shrimp with the marinade and let rest for 30 to 45 minutes. Grill on a hot barbecue for 10 to 15 minutes, turning every 5 minutes,
Clams Braised in Tomato Sauce
In a wide, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes, and onion. Sauté for 5 to 7 minutes, until onions are well softened. Add the chopped drained tomatoes, salt, and pepper.
Chicken Gianni
Marinate the chicken in the wine, with 1 tablespoon of rosemary and 1 tablespoon of sage for a minimum of 1 hour. Preheat oven to 400°. Drain the chicken from the marinade, discard the marinade. In a large stainless steel bowl, mix
Chicken Cutlets with Peperonata Sauce
o make the scaloppine, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20- to 30- degree angle to the
Chicken Cutlets with Parmigiana Sauce
To make the scaloppine, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20- to 30- degree angle to the
Braised Sea Bass with Pancetta and Roasted Garlic Sauce
Heat the olive oil in a large, covered skillet over medium-high heat until it is almost smoking. Pat the fish fillets dry and season with salt and pepper. Sear the fish, without jostling, for 2 to 3 minutes, or until