Pear and Chestnut Cake (Torta di pere e castagna) Serves 8 - 10 ½ cup coarsely chopped dried prunes 2 Tbs hot water 2 Tbs brandy or cognac 4 medium sized FIRM pears (excluding Bartlett) - Do Not Use Fully Ripened Pears ½  cup sugar 6 Tbs unsalted butter 1 cup + 3 Tbs all purpose flour 1/3 cup +1 Tbs chestnut flour 1 tsp baking powder 1 tsp baking soda ½  tsp salt 1 tsp ground ginger 2 tsp ground cinnamon ½  tsp ground nutmeg ½ cup + 2 Tbs unsalted butter - softened 1/4 cup sugar 1/3 cup packed light brown sugar 1 egg + 1 egg yolk ½  vanilla bean - split down the mi ..read more

BOLOGNESE SAUCE (RAGU) SERVES 12 3 LARGE UNPEELED CARROTS 4 MEDIUM RED ONIONS 3 STALKS CELERY  (THIS TRIO IS ALWAYS REFERRED TO AS “THE TRINITY” IN COOKING) 12 MEDIUM TO LARGE RIPE TOMATOES  2 LBS. GROUND PORK 2 LBS. GROUND BEEF ½ CUP EXTRA VIRGIN OLIVE OIL 16 OZ. TOMATO PASTE 8 OZ. RED WINE BOUQUET GARNI: SELECT 4 OR 5 FRESH HERBS AND TIE TOGETHER WITH KITCHEN STRING TO FORM A BOUQUET BUNDLE. CLASSIC CHOICES: ROSEMARY, SAGE, BAY LEAVES (LAUREL) BASIL, THYME OR PARSLEY. DROP THIS BOUQUET INTO THE SAUCE AT BEGINNING OF SIMMER PROCESS.  LOOSELY TIE STRING TO POT HANDL ..read more

  Timballo Classico Maccheroni Serves 8 Mini Meatballs: ½ lb. mixture ground veal, beef and pork 1 tsp. minced fresh parsley 1 tsp. fresh sage (or 1/4 tsp. dried) salt and pepper to taste 1 tsp. extra virgin olive oil (Grove 45) 1 Tbs. unsalted butter 1 Tbs. Marsala wine Timballo: unsalted butter for baking pan 3 Tbs. unseasoned bread crumbs 4 cups Bolognase sauce (recipe available upon request) 1 - 16 ox. can tomato puree 1 1/2 lbs. lg. Macaroni (or Penne) 2 eggs - beaten 1 1/2 cups freshly grated Parmesan cheese 1 lb. shredded Mozzarella 6 slices prosciutto - torn into shreds 1 cup mu ..read more

Classic Piselli (Italian Style Peas) INGREDIENTS 2 1/4 Pounds of freshly shelled peas (frozen if you have to) 1 Small white onion - sliced 2 Fairly thick slices of prosciutto or pancetta - minced Pepper to taste 2 Tbs. Extra Virgin Olive Oil 2 Tbs. Minced Italian Parsley Large Pot of boiling salted water Shell your peas.  This can be done a day ahead of time, as the peas will stay fresh in the crisper for 24 hours. Using a large pot, saute the onion in the olive oil.  Do not heat the oil first. Saute until golden.  If you are using pancetta, saute it with the onions. Add ..read more

Peach Bellini Preparing and serving is wonderfully simple. Only 2 ingredients required. Prosecco ,a sparkling Italian wine and peach puree.  Other sparkling wines are often used in place of Prosecco. It’s no longer a Bellini. I’ve experimented and want to share that I believe in this case the originally recipe is the best.  In fact, using a beautiful and luxuriously flavored French champagne does not enhance the drink. Classic French champagne does not pair well with the light, fruity flavor of the Bellini. 2 oz. fresh peach purée 4 oz. Prosecco Pour puree into chilled flute ..read more

 Peaches in Red Wine.  6 peaches  6 Tbs. granulated sugar 1/2 lemon Red wine (Your choice. I like to use San Giovesse, Merlot or Pinot) Wash peaches in cold water.  Peel and slice into wedges. Discard pits. Place wedges in large bowl. Sprinkle peaches with sugar and the juice of half a lemon. Mix gently with a wooden spoon or by hand to avoid bruising the fruit. Peaches are delicate. Allow peaches to sit with sugar for 20 minutes, or until sugar has thoroughly dissolved. The fruit will soften slightly in the process. Place peach wedges into individual serving bowls. Ad ..read more

Shrimp with Pistachio Sauce (Serves 6 to 8) Shrimp with Pistachio Sauce 1 pound large shrimp in shell 2 ounces shelled pistachios 4 anchovy fillets 1 tablespoon capers, rinsed 3 tablespoons olive oil, divided 1 tablespoon lemon juice 2 tablespoons water Cook shrimp in boiling water until pink, about 3 minutes. Drain the shrimp and allow them to cool enough to handle them. Remove shells (leaving tails on) and devein the shrimp.  Set aside. In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice. Puree to a smooth consistency. Add water and pure ..read more

Shrimp in Tomato, Caper and Pine Nut Sauce (Serves 6) 2 pounds large shrimp, peeled and deveined 1/2 cup olive oil 1 medium onion, finely chopped 1 fennel bulb, thinly sliced 2 garlic cloves, minced 2 cups diced canned tomatoes, drained Salt and pepper 3 tablespoons pine nuts 6 tablespoons capers, drained and rinsed 4 bay leaves Juice of 1 lemon 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley Heat olive oil in a large saucepan over medium heat. Add the onion and fennel.   Sauté for 15 minutes, until the vegetables are tender. Add the garlic and cook for 1 minut ..read more

SPAGHETTI WITH BREAD SAUCE SERVES 8 INGREDIENTS FOR SAUCE: 1 CUP DAY OLD UNSALTED BREAD MADE INTO CRUMBS (DON’T TOAST BREAD)  1/4 CUP EXTRA VIRGIN OLIVE OIL ½ CUP FRESH CHOPPED PARSLEY SALT & PEPPER TO TASTE POUR OLIVE OIL INTO COLD FRY PAN.  ADD BREAD CRUMBS TO OIL AND SAUTE ON LOW.  ADD PARSLEY AND SALT & PEPPER TO TASTE AND SAUTE UNTIL GOLDEN BROWN AND CRUNCHY.  SET ASIDE  INGREDIENTS FOR SPAGHETTI: 16 OZS. TRADITIONAL STYLE SPAGHETTI 1 CUP FRESH GRATED PARMESAN CHEESE LARGE POT OF SLIGHTLY SALTED BOILING WATER 1/3 CUP EXTRA VIRGIN OLIVE OIL BOIL ..read more

Saffron Sauce  (For Chicken) Ingredients 4 Tbs. unsalted butter 1 lg. leek - white and light green parts only - thinly sliced 1 glove garlic minced finely ½ cup white wine 1 ½ cups chicken broth 1/4 tsp. saffron threads (or equivalent in powder) ½ cup heavy cream 3/4 tsp. sea salt 1/4 tsp. pepper Directions  In warm pan melt butter.  Add leeks and garlic. Cook until tender about 5 minutes. Deglaze the pan with white wine. Cook until wine is reduced by ½. Add broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add cream, salt, and pepper. Stir to comb ..read more