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Place the tomatoes in a blender and process to a smooth consistency.In a large bowl, mix the tomatoes with the additional ingredients and stir well to incorporate all flavors.Chill in the refrigerator for at least 1 hour.Serve topped with finely

Stir the oil and the garlic in a nonstick pot over medium-high heat for 1 minute. Add the red pepper flakes, stir, and cook for about 1 minute until the garlic starts to brown. Reduce the heat to medium and add the

Coat the bottom of a nonstick skillet with oil and heat to a sizzle over medium heat.Reduce heat to medium-low, add the prosciutto slices, and cook for 2-3 minutes. Turn the prosciutto slices while cooking until they dry out and

Heat the olive oil in a medium stockpot set on medium-high heat until sizzling, about 2 minutes, Add the onion, garlic, red pepper flakes and curry powder and cook for 3 minutes, until the onion begins to soften. Stir in

My father, Don Vincenzo, built quite a reputation with this dish. I borrowed this recipe and took it with me to every restaurant where I worked. As my father used to say, “The real magic of food lies in the

A full-bodied broth, chock full of flavor. A delightful comfort-food meal for a cozy autumn evening.To Prepare the Chicken Soup:In a large saucepan, combine the olive oil, diced carrots, chopped onions, garlic, red pepper flakes, thyme, sage, marjoram, oregano, salt

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