Chef Chris seamlessly combines his culinary expertise with the cherished recipes passed down from his Nonna's treasure trove, resulting in a delightful fusion of culinary traditions in every dish.

1) Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.

2) Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

3) Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.

4) Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.

5) To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.

In a skillet, sauté onions, carrots, and olive oil for 2 to 3 minutes.

Add ground meat cooked till brown.

Add chicken broth, tomatoes, garlic, salt and pepper.

Cover and simmer for about 40 minutes add fresh basil and parsley.

INSTRUCTIONS

Prepare the red pepper marinara with (2) 28 oz cans of crushed tomatoes and (3) large red bell peppers, diced small in a bowl.  Add peppers, tomatoes and (1) cup of water to a pot and simmer for 30 minutes, then blended together.

Preheat the oven to 400°F.

In a frying pan, add olive oil, onion, garlic, and sauté for about 2 minutes.

Blanch the peppers for 2 minutes, this helps cut down cooking time.

In a large bowl, mix the pork, sautéed onion and garlic, cheese, parsley, salt and pepper. Add about 3/4 of the rice and 1 cup of the red pepper marinara and mix.

In a baking dish, coat the bottom with red pepper marinara to cover the bottom evenly.

Add the stuffing into each pepper, filling them to the top and then place onto the baking dish.

Place the pepper on the baking dish and spoon red pepper marinara over the peppers.

Place the pan in the oven and bake at 400°F for about one hour.

Once they are done, remove from the oven and serve with red pepper marinara.

1. For the pasta, put a large pot of water on the stove to boil.
2. When it has come to the boil, add a couple of tablespoons of salt and the linguini.
3. Stir to make sure the pasta separates; cover.
4. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
5. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
6. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
7. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
8. Remove the shrimp from the pan; set aside and keep warm.
9. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil.
10. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
11. Stir well and season with salt and pepper.
12. Drizzle over a bit more olive oil and serve immediately.

Directions

1.) Preheat oven to 325 degrees F. In a large ovenproof sautepan or roasting pan, heat the olive oil over medium-high heat.

2.) Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.

3.) Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes.

4.) Add the garlic, carrots, celery and onions and sauté for 3 minutes.

5.) Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer.

6.) Cover and place in the oven. Roast for 2 hours.

7.) Add the potatoes, cover and roast for an additional 30 minutes.

8.) Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.

9.) Serve over Three Cheese Polenta.

Three-Cheese Polenta:

Yield: 6 servings.

1.) In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low.

2.) Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency.

3.) Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.

Directions

1.) Preheat your oven to 350°F. 

2.) In a large cooking pot, melt the butter over medium heat. Then add the flour and whisk for 5 minutes to make a roux. 

3.) Add milk and simmer for 5 minutes until thickened. Add all 3 cheeses and black pepper. Simmer for another 5 minutes until the cheese is completely melted.

4.) Add the cooked macaroni and crumbled bacon. 

5.) Transfer the mixture to a large aluminum foil pan and top with a thin layer of bread crumbs. 

6.) Place in oven for 20 minutes at 350°F. 

7.) Remove the Mac and Cheese from your oven, top with chopped chives and serve.

DIRECTIONS:

1. For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

2. Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.

3. In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf.

4. Place in a 350-degree oven after 30 minutes spread the topping on continue to bake for an additional 20 - 30 minutes or until done. Done when internal temperature of 160 degrees.

*QUICK MARINARA (for above)

INGREDIENTS:
- 1 tablespoon olive oil
- 1/4 cup diced yellow onion
- 3 garlic cloves, minced
- One 28-ounce can crushed tomatoes
- 8 fresh basil leaves, chopped
-1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper 

 
DIRECTIONS:
In a large skillet, combine the oil, onion and garlic  over medium heat. Cook, stirring, 3 to 4 minutes. Add the tomatoes, basil, bay leaf, salt and pepper. Bring to a low simmer and then reduce heat to low. Cover and cook about 15 minutes, stirring occasionally. Discard the bay leaf.

Directions

1.) Start off by scoring the fat along the edge of each pork chop in two to three different spots in order to prevent the pork chop from curling and cooking unevenly.

2.) In a deep skillet, warm up about two ounces of olive oil and add in the garlic. Fry the garlic for about one minute over a medium flame and then move to the side of the skillet.

3.) Add in each pork chop and cook for about three to four minutes over a medium flame. Make sure to keep moving them around in order to prevent them from sticking to the bottom of the pan. Remove the garlic once they start to brown in order to prevent a burnt flavor added to the pork chops. Flip the pork chops over and add the hot cherry peppers vinegar. You can also use white wine instead for a less intense spiciness. Lower the flame to medium/low to continue to cook while you prepare the onions and hot cherry peppers.

4.) In a frying pan, warm up about two ounces of olive oil and then add in the onions and saute for about three minutes. At this point, flip the pork chops over again.

5.) Add in the hot cherry peppers, salt and black pepper to the onions and continue to saute for about five minutes over a medium/low flame, making sure to occasionally stir to cook evenly. The pork chops can be flipped over occasionally for even cooking.

6.) Add the onions and hot cherry peppers to the pork chops skillet and continue to cook for another seven to eight minutes over a medium/low flame. Remove from the stove and enjoy.

Directions

1.) Preheat oven to 400°F. Place rack in middle position.

2.) In a sauté pan (oven safe), heat a large drizzle of olive oil over medium/high heat. Once the olive oil is hot, place the pork chops in the pan and sear for about five minutes on each side or until a nice golden-brown color. Remove the pork chops from the pan and set aside.

3.) In the same sauté pan, if not much oil is left in the pan, add another small drizzle of olive oil. Add in the garlic and onion and sauté for about two minutes. Add in the rosemary and tomato paste and stir until the tomato paste is fully combined.

4.) Lower the heat to medium/low and pour in the wine. Stir and continue to cook for about three minutes, allowing the alcohol to evaporate as the wine simmers.

5.) Place the seared pork chops back into the pan and then pour in just enough chicken stock until just covering the pork chops. Season with salt and black pepper if necessary.

6.) Once the red wine sauce starts to lightly boil, place the pan into the oven and cook uncovered for twenty minutes.

7.) Remove from the oven and enjoy with your favorite sides or some good bread to dip into the red wine sauce. 

Directions

1.) Coat the steaks with salt and black pepper and let them marinade in the fridge for 2 hours.

2.) Boil water and throw in the plum tomatoes until you notice the skin starting to peel. Drain the water, let the tomatoes cool, then peel the skin off the tomatoes.

3.) Next slice the plum tomatoes in half, and empty some of the juice and seeds, and begin dicing them into smaller pieces.

Now onto the sauce!

4.) Start by thinly chopping 2 cloves of garlic and putting it into a frying pan with 4oz of olive oil. Set the heat to medium-high and let the garlic fry until tender; make sure to not burn the garlic.

5.) Once the garlic has a golden color, add the chopped plum tomatoes, and lower the heat to medium-low.

6.) Add salt, black pepper, and oregano. This is all to taste. I personally added about 2 pinches of salt, half teaspoon of black pepper, and 1 tablespoon of my oregano.

7.) Mix everything together and let simmer on medium to low heat for about 6 minutes.

8.) In another pan, add 2 whole cloves of garlic, 4oz of olive oil and turn the heat on to medium.

9.) Next coat each piece of steak in flour, and then place them into the pan. Cook the steaks on each side for about 4 minutes; it all depends on how you like your steak cooked.

10.) Once the steaks are cooked to your preference, dump the plum tomatoes over the steaks and let simmer on low for about 8 minutes. 

Directions

1.) Start off by scoring the fat along the edge of each pork chop in two to three different spots in order to prevent the pork chop from curling and cooking unevenly.

2.) In a deep skillet, warm up about two ounces of olive oil and add in the garlic. Fry the garlic for about one minute over a medium flame and then move to the side of the skillet.

3.) Add in each pork chop and cook for about 4-5 minutes over a medium flame. Remove the garlic once they start to brown in order to prevent a burnt flavor added to the pork chops. Flip the pork chops over cook 4-5 minutes. 

4.) In a saucepan, add equal parts, mascarpone cheese and mustard seed over low to medium heat melt Mascarpone cheese and mustard seed together once combined. It's ready. Once pork chops are finished cooking pour the mustard sauce over the pork chops and garnish with chopped scallions.

Directions

1. Fill a pot with water which will be used to cook your pasta. Add a pinch of salt. The water will be boiling once the vegetables are cooking so that the vegetables and pasta will be ready at the same time.
2. Begin by pouring a couple tablespoons of olive oil into a pot over a medium flame. Add the garlic and cook for about one minute, making sure to mix so that it cooks evenly and doesn’t burn.
3. Mix in the red bell pepper and the Italian long hot pepper and cook for about one minute.
4. Next, add in the zucchini, baby bella mushrooms, and fresh peas and mix together for about a minute.
5. Add in the asparagus and carrots and mix together for about one minute. Lastly, mix in the tomatoes, a pinch of sea salt and black pepper. Continue to cook the vegetables over a low flame for about 10-15 minutes, making sure to mix occasionally to cook evenly. You want the vegetables to still have some crunch to them.
6. At this time, add your pasta to the pot of boiling water and cook 1-2 minutes less than per the package instructions, so that it is al dente. Once cooked, drain and add the pasta into the vegetable pan. Cook over a low flame for about 1 – 2 minutes with the vegetables and then it is ready to serve.
7. Top with a sprinkle of pecorino cheese, basil, and/or chopped parsley and enjoy! 

Directions

1.) Preheat oven to 350 degrees.

2.) Combine ingredients spoon over flounder.

3.) Cook flounder for 8-12 minutes.

Directions

1.) Preheat oven to 325 degrees.

2.) Bring two tablespoons olive oil to medium high heat in a large Dutch oven.

3.) Season the Chuck Roast generously with salt and pepper and let come to room temperature. Then, brown the roast on both sides in a large Dutch oven, about 2 to 3 minutes on each side.

4.) Take out the beef, leaving the excess oil. Add the onions, garlic, potatoes, and carrots. Stir occasionally and let caramelize, cooking for about 6 to 8 minutes.

5.) Then deglaze with 1/2 cup of the beef stock and scrape the bottom of the pan to get up some of the good brown bits.

6.) Then add the roast back in, along with the thyme, rest of the beef stock, bay leaf, and tomatoes. Make sure the roast is on top of everything.

7.) Cover Dutch oven with a lid and put it in the oven for 3 to 4 hours, until everything is tender and the roast pulls apart with a fork.

8.) About halfway through the cooking time, add another 1 cup beef stock if most of the liquid has evaporated. If you wanted to, you could cook this covered for 3 to 4 hours on the stovetop over low heat instead, once again checking halfway through if it needs more beef stock.

Directions

1.  Pre heat your oven to 325 degrees. 
2.  In a heavy oven proof pot with a tight fitting lid on the stove top heat the oil to very hot add a few pieces the beef at a time do not crowd the pot or it will steam and not brown. 
3.  Allow the beef to brown on all sides, remove to a plate and brown the rest of the beef, remove to the plate. It's very important to create that brown foundation in the pot.
4.  Drain all but 2 tbs of oil, add the minced onion, garlic, tomato paste and sauté for 2 minutes.
5.  Deglaze the pot with the wine scraping all the brown bits from the pot mixing everything together.
6.  Add the beef back to the pot with the liquid that has gathered on the plate. Sprinkle the flour all over the beef.
7.  Add the tomato sauce and enough stock just to cover the beef, mix everything together.
8.  Add the bay leaves, celery and stir this all together.
9.  Bring to a boil cover, place in the oven, after one hour check the liquid level and if need be add more stock to just cover the beef. 
10.  After 2 hours total add the potatoes, quartered onions and carrots. Stir everything together cover and place back into the oven.
11.  After 40 min add the peas, stir, cover and place back into the oven for 15 minutes. 
12.  Remove from the oven, discard the bay leaves and stir everything together.

1.) Bring a large pot of water to a boil and season generously with salt.

2.) Boil the pasta until al dente, tender but still firm.

3.) While the pasta cooks, make the wine sauce. Heat olive oil in a large skillet over medium-low heat.

4.) Add garlic and cook until soft but not brown, about 3 minutes.

5.) Add red pepper flakes and cook for 30 seconds more.

6.) Add wine, clam juice and water, salt, to taste; increase heat to high.

7.) Add pasta and butter cook in sauce for about 3 minutes and scallops in sauce for 1 minute.

8.) Add pasta and scallops to plate top with extra-virgin olive oil and chopped parsley

1.) In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom.

2.) Season the water with a pinch of salt and bring to a boil.

3.) Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together.

4.) Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added

5.) Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.

6.) Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan.

7.) Turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta.

8.) Toss in the olive oil and season with salt.

9.) Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino Romano and EVOO.

1. Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.

2. While the pasta cooks, make the clam sauce. Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until soft but not brown, about 3 minutes. Add red pepper flakes and cook for 30 seconds more. Add wine and water, salt, to taste; increase heat to high. Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 3-4 minutes.

3. Drain pasta and transfer to a large serving bowl. Toss with extra-virgin olive oil, if desired. Pour clam sauce over pasta, add parsley, and toss.

Bread Crumb Recipe 

Add the following to your bread crumbs to your taste:

-Dried parsley

-Granulated Garlic

-Salt & Pepper

Fill a blender or food processor with all ingredients and blend.

I don’t use a blender or food processor I chop all ingredients by hand and mix with a spoon.

Great for Steak, Chicken, Eggs, Veggies and Seafood

Bring a pot of water to a boil. Cook the Penne as per the package instructions.

Begin by adding the oil into a sauté pan and heating it up over a medium flame. Once the oil is heated up, add the Pancetta and fry for about 2 minutes. Next, add the Onion and Garlic, making sure to stir frequently to keep it from burning. sauté for about 2 minutes.

Lower the flame and pour the Vodka into the sauté pan. Stir and let simmer until the Alcohol evaporates, which is about 3 minutes.

Add the Marinara, Salt & Pepper and continue to cook for about 5 minutes, stirring occasionally.

Next, add the Heavy Cream and continue to cook over a low flame for another 5-8 minutes.

Once the Penne is al dente, strain and add directly into the Vodka Sauce into the sauté pan and cook for another 5 minutes.

Remove from heat, pour into a serving dish, sprinkle some freshly grated Pecorino Cheese and serve.

Ricotta Filling

- 30 oz Ricotta Cheese
- Roast 3 garlic cloves
- ¼ cup Parsley
- 1 egg
- salt and pepper to taste
*mix together

- 1 lb fresh Lasagna Sheets
- Mozzarella Cheese (thinly sliced, about 24 slices)
- 1 cup Pecorino Romano

In a baking pan lay Lasagna Sheets add ½ meat filling, Ricotta Cheese, 1/3 cup pecorino Romano and 1/3 of the Mozzarella Cheese and repeat steps now on top add marinara sauce the remainder of pecorino Romano and Mozzarella Cheese bake at 350 for 30 – 40 minutes let cool before cutting.

1) Pulse the basil and pine nuts:
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

2) Add the garlic and cheese:
Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3) Slowly pour in the olive oil:
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

4) Season the pesto sauce:
Add salt and freshly ground black pepper to taste.

Directions

Set aside ground meat, eggs, and Italian roll.

Mix all other ingredients in a large bowl.

Once combined add to the ground meat, then add your eggs, and diced roll. 

Mix together, form your meatballs, and you're ready to cook.

Directions

Boil, simmer, then strain. Simple syrup!