Featured Recipes of the Week

         MEAT TORTELLINI        




     • 5 eggs

     • 2 cups all-purpose flour

     • 1⁄4 cup olive oil  


  • 3 ounces lean pork    

  • 2 ounces chicken breast    

  • 2 ounces ground veal                                         

  • 1⁄4 cup unsalted butter                        

  • 1⁄2 cup fresh Pecorino Romano or Parmesan cheese, grated                    

  • 1 pinch nutmeg    

  • 1 egg

  • Salt and fresh black pepper, I recommend a pinch of each


Prepare the filling:          

Melt the butter in a large sauté pan over low heat. Chop the meats into small pieces. You can also use ground meats, which can sometimes be easier. Sauté the meats in the melted butter for roughly 10-15 minutes. Place the meats in a food processor and chop. Add the egg, grated cheese, salt, pepper, and nutmeg and blend together. Set the mixture aside.          

Prepare the dough:            

On a clean wooden or marble-like surface, make a mound of flour, make a hole in the middle and add the eggs with a tablespoon of olive oil. Beat the eggs with a fork, and gradually add the flour to the eggs. It will start to form dough. Incorporate the remaining flour to the mixture with your hands. Knead the dough until it is smooth. Divide the dough into 4–5 pieces and cover the pieces you are not working with immediately.             

Pass each piece of dough through the largest setting of your pasta machine twice. Gradually pass it through the smaller settings to make it thinner and thinner, until you reach the thinnest level and pass it through twice. You may have to dust with our whenever the dough starts to stick. Lay out your sheets of pasta, and cut into 11⁄2-inch squares.               

Filling your pasta:            

Spoon 1⁄2 teaspoon of lling onto the center of the squares. Close the squares by joining 2 opposite angles together to create a triangle. Press the ends together to secure them shut. Leave the long edge of the triangle on top and join the sides. Fold angles together, bringing them together to form a ring shape. Press the sides together to complete the seal.             

Set the tortellini on a dry cloth for 1 hour to dry.         

Options for serving:                    

If you are preparing as a soup, drop the tortellini into the stock for 4 minutes and serve with some grated cheese. Sometimes I will add 1⁄2-inch cubes of carrots and celery to my broth for a lovely presentation.              

If you are serving with a tomato or cream sauce, you will need to boil the tortellini in water for 3-5 minutes, drain and then add the sauce. Garnish with grated cheese.





• 4 pounds large shrimp, shelled and deveined

• 1 pound pancetta or bacon, cut into 1-inch cubes • 4 cups green cabbage, shredded

• 14-16 scallions, chopped, including the stems

• 5 garlic cloves, chopped

• 1 long hot red pepper, diced

• 2 teaspoons salt

• 1 teaspoon fresh black pepper

• 2 cups fresh basil leaves, whole

• 3 tablespoons olive oil 


Bring a large pot of salted water to boil. Add the cabbage and boil for 20-25 minutes, cooking until tender.

Heat the olive oil in a large, deep skillet with a lid over a high ame. Add the pancetta and sauté for 3-5 minutes, until lightly browned. Add the cabbage and cook another 5 minutes, covered; remove lid a er 2 minutes and give the cabbage a good stir, then cover for remaining 2 minutes. Stir in the scallions and shrimp, and sauté until the scallions so en and the shrimp turns pink. Add the garlic, salt, black and red pepper and continue to sauté uncovered for an additional 3-4 minutes so the shrimp can cook through completely.             

Transfer to a serving bowl, fold in the basil leaves, and serve.



  • 1 four pound whole roasting chicken

  • 1 pound hot Italian Sausage, sliced

  • 2 cups sweet green peppers, chopped                            

  • 1 cup white onion, chopped    

  • 1 garlic clove, nely chopped

  • 2 cups fresh tomatoes, chopped    

  • 1 cup chicken stock                                     

  • 1 cup pitted black olives

  • 2 tablespoons all-purpose our                                 

  • 1 tablespoon olive oil                                     


Cut up the chicken into pieces for frying. In a large skillet or Dutch oven with a lid, add the oil and brown the chicken for 10-15 minutes. Remove the chicken with tongs, place in a bowl, and set aside.                

Without rinsing the pan, cook the sausages until they are lightly browned. Remove them and dry on a paper towel-covered plate.              

Drain all but 2 tablespoons of the fat from the pan. Add the peppers, onions and garlic to the pan and sauté for 5 minutes. Stir in the our. Gradually add the chicken broth, stirring constantly. Return the sau- sage and chicken to the pot and add the tomatoes and olives. Cover and cook on low heat for 45 minutes or until the chicken is tender.




  • 8 pounds fresh tomatoes or 4 32-ounce cans of crushed tomatoes

  • 2 pounds meat combination, pork, beef, veal, sausage, or ribs

  • 1⁄2 cup olive oil

  • 2 small onions, whole    

  • 2 garlic cloves, chopped                                     

  • 2 celery stalks, nely chopped

  • 1⁄2 cup fresh parsley, chopped, including the stem

  • 3-4 fresh bay leaves, whole

  • Salt and fresh black pepper to taste  


For fresh tomatoes, boil water in a saucepan and add tomatoes. Once the skin begins to wrinkle, remove tomatoes and peel. Allow to cool, and chop into small pieces.

In a large saucepot, add the oil, onions, garlic and sauté until the onions and garlic have a light golden color. Add the meats and sauté until the meat browns. Add the tomatoes, celery, parsley, bay leaves, salt and pepper. Bring to a boil, uncovered, over medium heat. Once boiling, reduce the heat and add 1⁄4 cup of water. Continue to simmer for 11⁄2 hours until the sauce thickens. The longer you allow the sauce to cook, the better the flavor.        

Remove and season the sauce with salt and pepper, to taste.






• 1 envelope active dry yeast, or 1 teaspoon • 5 cups all-purpose our

• 21⁄2 cups warm water

• Pinch of salt

• 1⁄4 cup olive oil

• 1 egg

• 2 pounds sliced deli ham

• 1⁄2 pound salami or pepperoni

• 2 pounds fresh mozzarella, sliced



In a small bowl, mix 1⁄2 cup warm water, 1⁄2 cup our, and yeast and allow to sit in a warm place for 30 minutes. On a clean wooden or marble-like surface, make a mound of the our. Hollow out the center with a spoon. Add the remaining water to the well, and whisk with a fork. Add the oil, salt, and yeast mixture, and continue to whisk with a fork, gradually adding the our from the mound. Once you have incorporated all the our, knead well until the dough has an even consistency. Place the dough in an olive oil greased bowl at least 3 times the size of the dough ball. Brush some olive oil on top of the dough and set aside covered with a cloth in a warm place to rise for 2-3 hours.      

Once the dough has risen, separate the dough into 2 equal portions. Roll out each portion separately into a rectangular shape on a lightly oured surface. Divide the ham, cheese, and salami or pepperoni into two parts. Line the surface of the dough with a layer of ham, then cheese and then salami or pepperoni. Roll the dough lengthwise, tightly. Repeat with the second half and place the rolled Stromboli on a greased cookie sheet. Seal the end of the roll by brushing with a beaten egg. Allow to rest on the pan for 10-15 minutes before placing in oven.

Preheat oven to 350 degrees F. Place in the oven and bake for 30 minutes. Remove and allow to cool for 20 minutes. Slice into 11⁄2-2 inch slices and serve.





  • 4 eggs    

  • 2 cups all-purpose our    

  • 2 sticks of butter or margarine, softened    

  • 11⁄2 cups sugar    

  • Zest of 1⁄2 lemon    

  • 26.5 ounce jar of Nutella or 2 18-ounce jars of jam or marmalade                        



Preheat oven to 350 degrees F.                

With an electric mixer, beat the eggs and sugar at medium speed until creamy. Using a kneading attachment or dough hook, add the lemon zest. Gradually si in the our and mix for 5 minutes. Next, add the butter and knead until you have a consistent dough.               

Prepare a 10–12 inch circular or rectangular tart pan with removable bottom. With a rolling pin, roll 3⁄4 of the dough evenly on a lightly oured wooden or marble surface. Li gently and place in the tart pan. Pat down the bottom and sides rmly to prevent rising. Poking a few holes in the dough will also ensure it does not rise. Use the remaining dough to create decorative strips for the top.      

Using a spatula spread the Nutella or jam evenly in the pastry. Decorate with the strips forming a lattice. Place in the oven and bake for approximately 20-25 minutes. Remove from the oven, and set aside to cool completely. Once cool remove from pan.





  • 3 pounds wild boar, cut into pieces    

  • 2 white onions, sliced            

  • 1 cup butter                                         

  • 2 carrots, chopped                                     

  • 3 celery stalks, sliced, 1⁄4 inch thick

  • 2 garlic cloves, sliced

  • 1⁄2 cup olive oil

  • 2 tablespoons salt

  • 1 tablespoon fresh black pepper

  • 2 cups dry white wine • Water for boiling


Fill a large saucepan with water and bring to a boil. Wash the meat and cut into pieces. Place the meat into the boiling water and add the salt. Strain the meat out of the water, place in a bowl, and ladle enough water from the saucepan to cover the meat; set aside. Do not discard the boiled water yet.

In a large skillet, melt the butter and add the carrots, celery, onions and garlic; sauté for 5 minutes. Add the wine and 1 cup of water from the saucepan, lower the heat and simmer, mixing occasionally. Add the boar to the skillet, with a pinch of salt and black pepper, and cook until meat is brown. Remove from heat and place in serving bowl.






• 11⁄2 pounds calamari rings
• 11⁄2 pounds small fresh shrimp, peeled and deveined • 11⁄2 pounds small scallops
• 3 cups dry white wine
• 4 bay leaves, whole
• 3 garlic cloves, minced
• 3 lemons
• 1 cup celery, chopped
• 1 cup yellow & red peppers, chopped



• 2 cups olive oil
• 1 cup lemon juice
• 3 garlic cloves, minced
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup fresh basil, chopped
• 2 teaspoons crushed red pepper • 2 lemons, sliced
• Salt and Pepper to taste


In a stockpot, combine 10 cups of water, white wine, bay leaves, and crushed garlic. Cut the lemons in half and squeeze the juice into the mixture. Drop the lemons into the pot, then bring the mixture rst to a boil. Reduce the heat to medium low. Add the shrimp to the pot, and cook for 2 minutes and remove from the pot with straining spoon and set aside in a bowl. Add the calamari to the pot for 2 minutes. Remove from the pot with the straining spoon and add to the bowl as well. Repeat the same procedure for the scallops, cook for 2 minutes.

Once you have nished adding all the sh to the bowl, add the chopped celery and peppers. Prepare the dressing, and toss with the sh. Cover and let marinate 6 hours in the refrigerator. Just before serving, give it a toss, and garnish with fresh black pepper, chopped parsley, basil, and lemon wedges. Serve at room temperature. 



  • 4-6 chicken breasts

  • 3 cups Italian bread crumbs

  • 1⁄2 cup olive oil

  • 3⁄4 pound fresh mozzarella cheese, shredded

  • 2 garlic cloves, chopped

  • 2 teaspoons crushed red pepper

  • 1⁄2 cup fresh parsley, chopped, including the stalk

  • 1 teaspoon black pepper

  • 2 teaspoons salt

  • 4-5 slices prosciutto, or 3 mild or homemade Italian sausage links, chopped

  • 3 cups chicken stock,
    see my recipe under Soups, pg.113

“I created this dish in the mid-90s while my son was away at college. He would always be bored with the same old dinners when he came home, so I created this and serve it with my rice and onions and sautéed zucchini. It is called ‘Frankie’s Chicken’.” - Elisa


Preheat oven to 350 degrees F.

Pour 1 cup of the chicken stock in a small glass bowl. Trim all fat from the chicken breasts and slice down the center. Ten- derize with mallet, dip in the bowl of chicken stock, and set aside on a plate.

Prepare the lling in a large glass bowl; combine 2 cups of the breadcrumbs, olive oil, cheese, garlic, red pepper, parsley and prosciutto or sausage. Mix well with your hands. Add the salt and pepper. e mixture should be moist. If you think it is dry, add a few teaspoons of water. Spread the lling evenly over the open chicken breasts with a spatula. Give a rm press with your ngertips. Start on one side of the chicken breast and roll. Use 2-3 toothpicks per breast to secure them.

Place the chicken breast in a small roasting pan or 13 x 9 x 2-inch glass baking pan. Pour the 2 cups of chicken stock and two cups of water into the pan covering the chicken breast halfway with the liquid. Sprinkle the remaining breadcrumbs over the top of the chicken breasts with a pinch of salt and black pepper.

Place in the oven and bake for 45 minutes. Baste the chicken every 10 minutes with the juices from the pan to keep them from drying out. You can always add more chicken stock if needed. Remove from oven and serve, pouring the juices over the chicken breasts.


Check out how Elisa made it on the Today Show!