Chicken Meatballs in Parmesan Cream Sauce
Add the chicken, bread, eggs, and Parmigiano to a bowl and mix well. Using your hands, shape into 2-1/2" meatballs. If necessary, use a measuring cup to make each meatball 1/3 cup. Set the meatballs aside while you make the sauce. Add
Meatballs Agglassatu
Place the bread, eggs, Parmigiano, and beef in a bowl and mix well. Using your hands, shape into meatballs, about 2-1/2" in diameter. If necessary, use a measuring cup to make each meatball 1/3 cup. Set the meatballs aside while you
Mixed-Up Meatballs
Add the sausage, veal, and ground meat to a bowl and mix well. Mix in the eggs and bread crumbs. Add the grated cheese and mix well. Using your hands, shape into meatballs of about 2-1/2" in diameter. S et aside and make
Langoustine Sliders
Pour the cooked langoustine into a bowl. Add the celery, onion, Nick’s magic rub, mayonnaise, and chives. Mix well to incorporate the flavors. Use 1/2 cup of the mixture per slider. Place on a rectangular dish and serve.
Pasta with Lobster Sauce
After you have removed the lobster meat, cut the shells and claws into 2” pieces. Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute. Add the red pepper flakes, stir, and cook for
Chicken Scaloppini with Radicchio e Gorgonzola
Place the chicken breast slices in a resealable plastic bag and pound into 1/4” thick scaloppini. Coat both sides of each scaloppini with Nick’s magic rub. Coat the scaloppini with flour and shake off the excess. In a nonstick skillet, bring the extra
Chicken Scaloppini with Mortadella Cream Sauce
Place the chicken breast slices in a resealable plastic bag and pound into 1/4” thick scaloppini. Coat both sides of each scaloppini with Nick’s magic rub. Coat the scaloppini with flour and shake off the excess. In a nonstick skillet, bring the extra
Chicken Scaloppini with Mushrooms and Marsala
Place the chicken breast slices in a resealable plastic bag and pound into scaloppini, about 1/4 inch thick. Coat both sides of each scaloppini with 2 tablespoons of Nick’s magic rub. Coat the scaloppini with flour. shaking off the excess. In a nonstick
Calamari with Sun-Dried Tomatoes and Garbanzo Beans
Warm the olive oil in a saute pan over medium heat. Add the garlic and red pepper flakes, stir, and cook for 1 minute Add the red onion and fresh fennel and cook for 2 minutes. Stir in the sun-dried tomatoes and cook
Swordfish Agrodolce
Place the oil, garlic, and red pepper flakes in a saute pan and cook over medium heat for 2 minutes until the garlic starts to brown. Add the onion, stir well, and cook for 1 minute. Add the fennel, raisins, pine nuts,