Butternut Squash Soup with Cannellini Beans and Ham
Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute. Stir in the red pepper flakes and cook for about 1 minute until the garlic starts to brown. Reduce heat to medium. Stir in
Lentil Soup with Sausages
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
Mussels Soup with Brandy and Saffron
Add the oil and garlic to a nonstick pot and stir while cooking 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 heat to medium. Add
Shrimp Salad with Cannellini Beans
Place the dressing ingredients in a large salad bowl and mix with a wire whisk until completely combined. Salt and pepper to your taste. Add the salad ingredients to the dressing and mix well to incorporate the various flavors. Serve individually plated or
Sicilian Salad with Shrimp and Calamari
Warm the oil in a nonstick pan over medium-high heat. Flavor the shrimp and the calamari rings with Nick’s magic rub. When the oil is sizzling, add the shrimp and calamari and stir well while cooking for 3-4 minutes until cooked through.
Pikkio Pakkio Conzato
Add all the ingredients for the Pikkio Pakkio sauce to a large salad bowl. Cover and place in the refrigerator for 1 hour. Add the shrimp, tortellini, and remaining Conzato ingredients to the sauce. Mix well to incorporate all of the
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 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
Scallops with Red Pepper, Zucchini Cream Sauce
The brown sugar in Nick’s magic rub will help you create the perfect crust. In a sauté pan, add the oil, zucchini , and red pepper. Cook over medium heat for 2 minutes, stirring well. Add the mint and stir while cooking