Cookmore

The Merriest Menu: An Italian Christmas Eve Feast

The Merriest Menu: An Italian Christmas Eve Feast

Christmas Eve in Italy is a Seafood Lovers Dream. This rich menu promises unforgettable apps followed by a selection of seafood-focused main dishes following the tradition of the Festa dei Sette Pesci with a wide choice of healthy sides. Finish up the delightful dinner with a homemade cannoli cake!

*
m
cancel
  • Roasted Asparagus Bundles with Fontina and Prosciutto

    Roasted Asparagus Bundles with Fontina and Prosciutto Roasted Asparagus Bundles with Fontina and Prosciutto

    Roasted Asparagus Bundles with Fontina and Prosciutto

    Bring out the springtime flavor of asparagus with a generous addition of salty prosciutto and rich, nutty Fontina cheese.
    View Recipe

    Serves

    8

    Ingredients

    • 2 pounds fresh asparagus
    • 2 tablespoons butter, melted
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon lemon juice
    • 3/4 teaspoon kosher salt
    • 1/8 teaspoon pepper, freshly ground
    • 1 cup Fontina cheese, grated
    • 1/4 pound prosciutto, (8 slices)
    Add to Grocery List

    Directions

    Step 1

    Preheat oven to 450 degrees.

    Step 2

    Trim tough ends off the asparagus (about 1-1/2 inches from the bottom of the stalk). Transfer asparagus to a medium bowl and add melted butter, olive oil, lemon juice, salt and pepper. Toss to coat thoroughly. Transfer asparagus to a sheet pan. Spread evenly in one layer. Roast until tender, about 10 minutes, stirring once with tongs to ensure they cook evenly. Remove from oven and let cool slightly. Turn the oven to broil.

    Step 3

    Grate Fontina and set aside in a bowl.

    Step 4

    Ask your kids to lay a slice of prosciutto horizontally on a work surface. Help them put 4 stalks of asparagus, vertically, on top. Across the equator of the stalk, sprinkle 2 tablespoons of Fontina. Show your kids how to wrap the prosciutto around the Fontina. The spears should peek out the top and bottom. Brush prosciutto with olive oil. Place bundles on a sheet pan.

    Step 5

    A few minutes before ready to serve, transfer the sheet pan to the broiler and broil until the asparagus sizzles and the cheese melts, about 3-5 minutes. Remove from oven and serve immediately.

  • Salt-Roasted Prawns with Basil Pesto

    Salt-Roasted Prawns with Basil Pesto Salt-Roasted Prawns with Basil Pesto

    Salt-Roasted Prawns with Basil Pesto

    Salt roasting adds a unique flavor to this shrimp recipe. You can use your food processor to create your own basil pesto to accompany it.
    View Recipe

    Serves

    24

    Ingredients

    • 1-1/2 cups fresh basil leaves, fully packed
    • 1/3 cup Parmigiano Reggiano, freshly grated
    • 1/3 cup extra virgin olive oil
    • 1/4 cup pine nuts, toasted
    • 1/2 teaspoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 1 large clove garlic, peeled
    • 1/2 teaspoon kosher salt
    • 3 cups rock salt, (can substitute kosher salt)
    • 1 pound medium prawns or shrimp, in their shells
    Add to Grocery List

    Directions

    Make Basil Pesto

    Preheat oven to 550°F. Place all ingredients in a food processor. Process until mixture forms a smooth paste. Add more olive oil if you prefer a thinner sauce. Pour into a small bowl for serving and garnish with a basil leaf.

    Cook Shrimp

    Spread salt over bottom of a 10-inch gratin dish or other shallow ovenproof dish. The salt should be about three quarters of an inch thick. Place prawns on their sides in a single layer in the salt, pushing down slightly to partially bury them. Roast until prawns are pink, 3-5 minutes. Remove baking dish from oven.

    Serve

    Nestle the small bowl of pesto into the center of the baking dish with the prawns and salt around it.

  • Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam

    Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam

    Crostini of Caramelized Onions, Dolce Latte Gorgonzola and Fig Jam

    Tasty homemade fig jam forms the base of this attractive appetizer.
    View Recipe

    Serves

    8

    Ingredients

    • 1 pint Black Mission figs, stems removed and cut into quarter-inch dice (can substitute 1 cup dried figs)
    • 2 tablespoons pure maple syrup
    • 1/4 cup water, (if using dried figs, use a half cup)
    • 1/2 teaspoon lemon juice
    • 1 pinch kosher salt
    • 1 tablespoon extra virgin olive oil
    • 2 medium yellow onions, peeled and thinly sliced lengthwise
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh thyme leaves, minced
    • 1 sweet baguette, sliced diagonally about a quarter-inch thick
    • 6 ounces Dolce Latte Gorgonzola, room temperature (can substitute Camembert)
    Add to Grocery List

    Directions

    Preheat

    Heat oven to 350°F.

    Make Fig Jam

    In a 2-quart saucepan, combine the figs, maple syrup and water. Bring to a boil over medium heat, stirring occasionally, until thick, 10 minutes. Mash the figs with a potato masher or meat pounder. Test for jam-like consistency by spooning a little onto a chilled saucer, then returning the saucer to the freezer for a few minutes to cool. It should firm to a jam consistency. Add lemon juice and salt.

    Caramelize Onions

    Heat olive oil in 10-inch skillet over moderate heat. Add onions, sugar, salt and thyme. Cook, stirring occasionally, until onions are a caramel color and soft, about 20 minutes. If the pan gets too dry as the onions are cooking, add a quarter cup of water. Cool slightly in the refrigerator. (Can be made a day ahead.)

    Toast Bread Slices

    Spread the bread on a baking sheet. Toast until lightly brown and crunchy, 10 minutes.

    Assemble Crostini

    Spread bread with 2 teaspoons of Gorgonzola. Spoon caramelized onions, then a dollop of fig jam on each crostini. Garnish with a thyme leaf. Arrange on a platter and serve. Recipe created by Parties That Cook® www.PartiesThatCook.com

  • Carne Affetata

    Carne Affetata Carne Affetata

    Carne Affetata

    A plate of fine Italian specialty meats needs only a little preparation to make a wonderful appetizer.
    View Recipe

    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 4 slices Prosciutto di Parma
    • 4 slices Italian Mortadella
    • 4 slices Soppresatta
    • 4 slices Parmigiano Reggiano
    • 1 ounce olive oil
    Add to Grocery List

    Directions

    Directions

    Have your butcher or deli thinly slice all meats. Keep chilled until needed. Carefully slice Parmigiano-Reggiano very thinly. Before plating, remove from fridge and rest to almost room temperature. Arrange meats and cheese in a decorative fashion; drizzle with olive oil and serve.

  • Mushrooms Stuffed with Artichokes and Fontina Cheese

    Mushrooms Stuffed with Artichokes and Fontina Cheese Mushrooms Stuffed with Artichokes and Fontina Cheese

    Mushrooms Stuffed with Artichokes and Fontina Cheese

    Chef Jazz Martin shares his recipe for mushrooms stuffed with artichokes and Fontina Cheese. Learn how to prepare a unique and delicious dish for your next cocktail party!
    View Recipe

    Serves

    10

    Ingredients

    • 1 pound medium to large fresh mushroom caps
    • 1 jar of Gourmet Fusions Artichoke Sauce
    • 1 box of frozen spinach thawed and squeezed dry or 1 lb of fresh spinach sauted in olive oil and salt and pepper
    • 8 ounces shredded Fontina cheese
    • Extra Virgin Olive oil
    • Sea Salt
    • Black mill
    • 1 pound Japanese bread crumbs or panko crumbs
    • Fresh julienned basil
    Add to Grocery List

    Directions

    Preheat oven to 450F. Remove stems from mushrooms. Coat raw mushrooms with extra virgin olive oil, sea salt and black pepper. In a separate bowl, mix together shredded Fontina cheese, spinach, panko crumbs, salt and pepper, fresh basil, and Gourmet Fusions Artichoke Sauce. Mix together well until a dry consistency. For artichoke mixture, mix into balls. Place artichoke balls in mushroom cap and place in oven. Cook for 6-8 minutes in preheated oven until artichoke filling is warm. Remove from oven and serve on platter.

  • Squash-Zucchini Julienne

    Squash-Zucchini Julienne Squash-Zucchini Julienne

    Squash-Zucchini Julienne

    While growing up and well into adulthood, I hated squash! Each summer I was regularly subjected to slimy, boiled-to-death, tasteless yellow squash and zucchini. Marginally better was the rubbery baked variety. My husband felt much the same so it was banished from our menus. Fast-forward to this year when the desire to eat healthy prompted us to incorporate this super-food into our diet. I attacked the squash, determined to play with ingredients and cooking styles until I found something acceptable to us both. The texture, beautiful colors and simple flavors in this dish took us from "I hate squash" to "Let's have squash!" I whip this up while our meat is resting.
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    7 minutes

    Serves

    3

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1/2 red bell pepper
    • 1 med zucchini
    • 1 med yellow summer squash
    • 2 med cloves garlic
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon fresh cracked black pepper
    • 1 tablespoon grated parmigiano reggiano cheese
    Add to Grocery List

    Directions

    Step 1 - Prep!

    Slice red pepper into thin strips and use mandolin or food processor to julienne zucchini and yellow squash. Peel fresh garlic cloves. Place olive oil in large skillet over medium-high heat.

    Step 2 - Get Cooking!

    Add red pepper to pan, sprinkle with a pinch of salt and saut for 2-3 minutes stirring occasionally. Add julienned zucchini and squash to pan and stir once. Grate garlic over the top, add remaining (another pinch) of salt and pepper and stir frequently for about 3 more minutes until squash are just beginning to soften. They should be hot but tender crisp. Stir in lemon juice and the fresh grated parmigiano reggiano. Remove from heat and serve.

  • Baked Whole Salmon

    Baked Whole Salmon Baked Whole Salmon

    Baked Whole Salmon

    I learned to make this while I was fishing in Alaska. We used the fish we caught that day and baked it in our camp fire. This recipe works for the oven or grill just as well.
    View Recipe

    Prep Time

    1 hour

    Cook Time

    3 hours

    Serves

    8

    Ingredients

    • 1 whole salmon (head & tail off), 4-5 lbs
    • 1 stick butter cut up
    • potatoes, cut into 1/2" cubes
    • onions, cut into small pieces
    • carrots sliced, 1/4" thick or less
    • salt & pepper, to taste
    • any other spices, to taste
    Add to Grocery List

    Directions

    Prepare Vegetables

    Cut up all vegetables to desired size, mix together and season to taste. These will be going into the cavity of the fish. Any extras can be combined with butter or oil and wrapped in foil to bake with the salmon.

    Prepare the Salmon

    Cut three or four sheets of heavy-duty foil wrap, allowing 2-3" for overlap at each end. Lay the sheets on your prep space reflective side up. Lay the fish down on the middle of the foil sheets.

    Stuff the Salmon

    Place pieces of butter throughout the cavity of the salmon. Fill the cavity with the mixed vegetables. Have someone hold the fish upright on it's spine to make this easier. Wrap the salmon in the foil. Make sure entire fish is completely wrapped.

    Bake

    If using an oven or gas grill, set the temperature to 300-350, or as close as you can get. Turn the fish once an hour to cook evenly. If you're going to cook it in the coals of a fire, just bury it in the coals, & leave it alone till the smell fills the air (approx 1.5 hours).

    Enjoy!

    Place entire wrapped package in the center of the picnic table, cut the foil, and peel it back from the fish. The skin will peel away with the foil, leaving the flesh ready for your guests to take what they want. The bones are large enough to be obvious. Remove the bones before serving to small children.

  • The Perfect Risotto

    The Perfect Risotto The Perfect Risotto

    The Perfect Risotto

    My husband and I had risotto for the first time at a restaurant on our anniversary. I loved it, but thought it could be improved. So, my mission was set. After a few trials, I created what I believe is the best, most flavorful risotto ever. This is now my go-to recipe when I want comfort food or when I want to impress company...it's never let me down!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    40 minutes

    Serves

    4

    Ingredients

    • 5 slices bacon, cooked and crumbled
    • 3 tablespoons butter
    • 4 medium shallots, minced
    • 2 tablespoons sun-dried tomatoes, chopped
    • 1 cup mushrooms, sliced
    • 1 tablespoon garlic, minced
    • 1 cup arborio rice
    • 32 fluid ounces low-sodium chicken broth
    • 1/2 cup fresh flat leaf parsley, chopped
    • 1/2 cup parmesan cheese, grated
    • 1 tablespoon truffle oil
    Add to Grocery List

    Directions

    Note:

    The whole cooking process is done on medium heat in a large skillet/pan.

    Step 1

    Fry the bacon in large pan. When cooked, remove the bacon and crumble for later. Keep the bacon grease in the pan.

    Step 2

    Finley chop shallots, sun-dried tomatoes, and garlic.

    Step 3

    Clean (with a damp paper towel or rag- do you submerge mushrooms in water) and slice mushrooms.

    Step 4

    Add 2 tablespoons butter to pan with bacon grease. Add chopped shallots and sun-dried tomatoes. Stir and let cook for 2 minutes.

    Step 5

    Add mushrooms and garlic to pan. Stir and let cook for another 2 minutes.

    Step 6

    Add uncooked Arborio rice and stir.

    Step 7

    Add 1 cup of heated chicken broth (or enough to barely cover the rice and vegetable mixter).

    Step 8

    Every 5 minutes, add another cup or so of chicken brother and stir. Continue this process for about 30 minutes total, or until the rice is al-dente.

    Step 9

    To finish, add the parsley, parmesan, crumbled bacon, and truffle oil. Stir and serve immediately.

  • Lobstered Walleye

    Lobstered Walleye Lobstered Walleye

    Lobstered Walleye

    I like to fish walleyes on lake of the Woods in Minnesota. We eat so many of them that it is hard to think of new wways to prepare them other than the obvious. One day I came up with the idea to make them into an appetiser. It is simple yet wonderful!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    6

    Ingredients

    • 2 pounds Walley fillets, skinned and deboned
    • 1 tablespoon Kosher Salt
    • 2 ounces lemon zest
    • 8 lemon juice
    • 8 tablespoons salted butter
    • 1 dash ground black pepper
    Add to Grocery List

    Directions

    Paoch walleye

    Place pot on stove with some way to poach/steam the fish fillets. Cook until just about flakey. Cube the walleye into large chunks.

    Create butter sauce

    In a sauce pan melt butter. Add kosher salt and lemon zest. Stir and add in walleye chunks. Add lemon juice and stir more. Once complete add ground pepper.

  • Balsamic Bacon Brussels Sprouts

    Balsamic Bacon Brussels Sprouts Balsamic Bacon Brussels Sprouts

    Balsamic Bacon Brussels Sprouts

    The caramelized onions, garlic, and bacon marry together perfectly with the balsamic vinegar to make these sprouts not only savory and sweet, but also the absolute best side to compliment any fall or winter dish.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 1 pound brussel sprouts, sliced in half or quarted
    • 1 8 slices bacon, chopped
    • 1 medium onion, diced
    • 1 6 medium cloves garlic, minced
    • 1/4 cup balsamic vinegar
    • 1/4 cup water
    • 1 tablespoon butter
    • 2 dashes salt and pepper, to taste
    Add to Grocery List

    Directions

    Step 1.

    Place cut sprouts into a pot of boiling water and parboil for approx. 2-3 minutes or when the outer leaves start to separate and pull away. Drain and set aside.

    Step 2.

    Add bacon and onions together into a dutch oven and saut till the onions start to become translucent. Add garlic and continue to saut for a couple more minutes, just till the onions start to brown slightly. Turn off the heat and toss in your sprouts, once they are coated in the bacon fat and mixed thoroughly with the other ingredients, top with the lid and place in a 375 degree oven for 15-20 minutes. Cook just till the sprouts have softened and have browned a little.

    Step 3.

    Remove the dutch oven and place onto a stovetop and turn heat on medium. Pour balsamic vinegar and water into the sprouts and stir, add butter and continue to stir over medium heat till liquid thickens and reduces. Season with salt and pepper to taste. Serve immediately either as a side or even as a main dish.

  • Prep Time

    5 minutes

    Cook Time

    5 minutes

    Serves

    6

    Ingredients

    • 1 liter red wine (preferably a red zinfandel or cabernet)
    • 1 cup light brown sugar
    • 1 tablespoon whole cloves
    • 1 stick cinnamon
    • 1 dash ground nutmeg
    • half grated orange peel
    • half grated lemon peel
    Add to Grocery List

    Directions

    Step 1

    Bring the ingredients to a low boil, then add sugar.

    Step 2

    Lower flame when sugar is dissolved.

    Step 3

    Filter or strain, serve warm and enjoy! Cin cin!

  • Cook Time

    1 hour

    Serves

    24

    Ingredients

    • FOR THE GAUGERES:
    • 1 cup water
    • 1 stick of unsalted butter
    • 1/2 teaspoon salt
    • 1-1/2 teaspoons sugar
    • 1 cup all-purpose flour
    • 4 eggs (whole)
    • 1 tablespoon grated parmigiano reggiano cheese
    • 1/2 cup frozen chopped spinach
    • 6 slices thick cut bacon
    • FOR THE SPICY BACON MARMALADE:
    • 4 slices jalepeno bacon
    • 1 cup yellow onion, minced
    • 2 tablespoons pure maple syrup
    • 2 tablespoons moscato wine
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon chili powder
    Add to Grocery List

    Directions

    Step 1

    TO MAKE THE GAUGERES: Heat the oven to 425 degrees F

    Step 2

    Fry the bacon til it's crisp. Then smash it up.

    Step 3

    Defrost the spinach and squeeze all the water out of it.

    Step 4

    Combine the water, butter, salt, and granulated sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.

    Step 5

    Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, about 2 minutes to evaporate some of the moisture.

    Step 6

    With a hand mixer, mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each one to scrape down the sides of the bowl with a rubber spatula.

    Step 7

    Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg, and mix until completely incorporated.

    Step 8

    Fold in the parmesan and spinach.

    Step 9

    Grease and line 2 cookie sheets with parchment paper.

    Step 10

    Using a pastry bag, pipe the dough into half dollar size circles onto a cookie sheets. Dip your finger in flour and push down the points to smooth out any bumps.

    Step 11

    Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 20 minutes more. Let the gaugeres cool until ready to use.

    Step 12

    TO MAKE THE SPICY BACON MARMALADE: Chop up the bacon and fry it in a small saucepan.

    STEP 13

    When it's almost crisp, add the minced onion and cook until it's browned. ***Do NOT remove any of the bacon grease from the pan!

    Step 14

    Add the maple syrup, salt, back pepper, cayenne pepper and chili powder.

    Step 15

    Remove from the heat and add the Moscato wine.

    Step 16

    Return to the heat and cook until the mixture becomes thick and syrupy.

    Step 17

    TO ASSEMBLE: Slice the gaugeres and fill each with about 1 teaspoon of the marmalade. Serve while still warm.

  • Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon

    Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon

    Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon

    This San Francisco meets New Orleans appetizer is packed with flavor. The cooked crawfish adds a zesty cajun backdrop and the grilled lemon brings a bright edge to the seafood and broth when squeezed over top at service.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 8 Calamari (small squid) tubes, cleaned
    • 1/2 cup sweet yellow onion, diced small
    • 1 tablespoon extra virgin olive oil
    • 1/4 cup red bell pepper, diced small
    • 1 large clove garlic, sliced thin
    • dash sea salt
    • pinch ground pepper
    • pinch dried thyme
    • pinch dried lemon peel
    • 1/4 pound cooked crawfish tail meat
    • 1-1/2 cups heirloom tomatoes, chopped; reserve juices
    • 1/4 cup loosely packed flat leaf parsley, chopped
    • 1 cup panko breadcrumbs
    • 1 large lemon, sliced in half
    • 4 thick cut slices French or Sourdough Bread
    • 3/4 cup dry vermouth
    • dash sea salt
    • pinch ground pepper
    • pinch dried thyme
    • pinch red pepper flakes
    • extra virgin olive oil, drizzle as described
    Add to Grocery List

    Directions

    Step 1

    Inspect the calamari tubes and remove any cartilage; set aside in refrigerator.

    Step 2

    Over medium heat, saut the diced onion 4-5 minutes in 1 tbs Extra Virgin Olive Oil. Add in the bell pepper and sliced garlic with a dash of sea salt and a pinch each of ground pepper, thyme and lemon peel; continue to saut another 2 minutes. Spoon half of the mixture into a mixing bowl.

    Step 3

    To the remaining mixture in the pan, add in the rough chopped crawfish and 1/2 cup of the tomato; saut 2 minutes then turn off heat and allow to cool.

    Step 4

    Add most of the parsley (reserving approximately 1 tablespoon for garnish) and all of the breadcrumbs to the cooled crawfish mixture, stir to incorporate.

    Step 5

    Stuff the calamari tubes with the crawfish and breadcrumbs mixture. Note: push the filling well into the tube, leaving approximately inch of top unfilled; gently pinch the top together (this will help keep the stuffing inside the tube during cooking). Set aside in refrigerator.

    Step 6

    Light your grill. Cut the Lemon in half and brush the cut ends with extra virgin olive oil. Drizzle the bread slices with the oil as well. Set the bread and lemon halves on the grill. Cook the bread for 5-6 minutes until nicely browned on both sides and the lemons 8-10 minutes; set all aside.

    Step 7

    Make the cioppino broth by combining the reserved onion, bell pepper and garlic mixture with the remaining 1 cup of fresh tomatoes, the vermouth, another dash of sea salt and a pinch each of ground pepper, thyme and red pepper flakes, in a saucepan and simmer 5 minutes.

    Step 8

    Meanwhile retrieve the stuffed calamari from the refrigerator, coat each lightly in extra virgin olive oil and set on the grill. Grill for 3-4 minutes on each side.

    Step 9

    Plate the cooked calamari family style in a large serving bowl or platter with raised sides. Pour the heated cioppino broth around the calamari and garnish with the grilled lemon halves and the reserved chopped parsley. Drizzle a little more extra virgin olive oil over top. Serve with the grilled bread and squeeze the grilled lemon juice over top at the table to your personal taste.

  • Colossal Lobster Ravioli Salad

    Colossal Lobster Ravioli Salad Colossal Lobster Ravioli Salad

    Colossal Lobster Ravioli Salad

    All of my favorite ingredients in one decadent dish! This beautiful dish will make memories once you take a bite, memories you will want again and again...!!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    4

    Ingredients

    • 2 cups all purpose flour or 00 flour
    • 3 teaspoons salt
    • 3 organice free-range eggs
    • 2-1/2 tablespoons olive oil
    • 1 large shallot, diced
    • 2 cups cooked lobster, chopped
    • 1 cup fresh ricotta cheese
    • 1-1/2 teaspoons black pepper
    • 12 small egg yolks
    • 1 garlic
    • 1 lemon juice and zest
    • 1 teaspoon dijon mustard
    • 1/2 cup extra virgin olive oil
    • 12 slices prosciutto di parma
    • 16 shaves pecorino romano cheese
    • 2 cups baby arugula
    Add to Grocery List

    Directions

    step 1

    Mix together flour and one teaspoon salt. Place flour mixture on a large board or counter, making a well in the middle. Place 3 eggs and 1 1/2 tablespoons oil in the well and mix 3 eggs together with oil. Continue to mix eggs incorporating flour slowly until ball forms. Knead dough for a couple of minutes or until smooth.

    Step 2

    With a roiling pin or pasta machine, roll pasta passing dough through pasta machine, once after each change of size, until reaching 6 or very thin with roller.

    Step 3

    In a small sauce pan with 1 tablespoon olive oil on medium low heat, cook shallot until tender and let cool.

    Step 4

    In a medium bowl mix cooled shallot, lobster, ricotta, 1 teaspoon salt, and 1 teaspoon pepper together and set in refrigerator.

    Step 5

    Take a piece of dough, Dollop a heaping tablespoon of lobster mixture about 1 1/2 inches apart. Make a well into the mixture and place a yolk into each. Wet dough with water around each filling and carefully place second dough on top pressing around to adhere dough together and keeping air out. Cut ravioli's to desired size. Place on a floured cookie sheet, and refrigerate while making the others in the same manner, until you have about 12 raviolis.

    Step 6

    In a bowl whisk together garlic, lemon juice, zest ,1 teaspoon salt and1/2 teaspoon pepper. Whisk in oil until emulsified.

    Step 7

    In a large pot, cook ravioli's in boiling salted water for about 3-4 minutes. Carefully drain pasta. I scooped each one with a slotted spoon.

    Step 8

    Arrange 3 Pieces of prosciutto, 4 shaves of cheese and a cup of arugula on each plate. Place desired amount of ravioli (2-3) on each plate, drizzle desired amount of dressing onto each plate and garnish each with fried shallots if desired. Enjoy!

  • Cannoli Cake

    Cannoli Cake Cannoli Cake

    Cannoli Cake

    Cannoli Cake is a holiday tradition in our Italian-American family. Easy and Fast, your guests will never know that it all starts with a boxed cake mix. Rich, creamy, and dotted with chocolate, this delicious cake is guaranteed to be the most memorable dessert on your holiday menu!
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    25 minutes

    Serves

    12

    Ingredients

    • 1 French Vanilla Cake Mix
    • 16 ounces fresh ricotta cheese
    • 1 teaspoon vanilla extract
    • 1 cup mini chocolate chips
    • 1 cup chopped pistachios
    • 16 ounces marscapone cheese
    • 1 cup confectioner's sugar
    • 1/4 cup milk
    Add to Grocery List

    Directions

    Step 1

    Follow cake box directions and bake cake in two 9-inch round pans.

    Step 2

    In a mixing bowl, prepare filling: add ricotta cheese, 1/2 cup confectioner's sugar and half the chocolate chips. Stir well.

    Step 3

    In another mixing bowl, prepare frosting: mix marscapone cheese, milk and 1/2 cup of confectioner's sugar.

    Step 4

    Assemble the cake: Spread half of the filling between the two cakes; spread the other half on the top of the cake. Frost the cake with the marscapone cheese frosting, then sprinkle with the remaining chocolate chips and chopped pistachios.

  • Italian Anisette Cookies

    Italian Anisette Cookies Italian Anisette Cookies

    Italian Anisette Cookies

    These sweet biscotti are an Italian Christmas treat. Perfect for dipping into a warm cappuccino or hot cocoa!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    30 minutes

    Serves

    24

    Ingredients

    • 1/2 cup sugar
    • 1/2 cup butter
    • 3 eggs
    • 3 cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon anise extract
    • 1 tablespoon milk
    Add to Grocery List

    Directions

    Step 1

    Preheat oven to 350.

    Step 2

    Cream butter and sugar until fluffy. Add the milk. Add remaining ingredients and mix well.

    Step 3

    Make small balls - about the size of a large walnut - and place on a non-stick baking sheet or a baking sheet topped with parchment paper. Bake 10 minutes, until cookies appear slightly toasted on top.