Roasted Red Peppers


  • 6 Red Bell Peppers
  • Parsley
  • Garlic
  • Anchovy
  • S/P


Roast Peppers until well charred, but still firm. Rest 5 minutes in a covered bowl to release skins. 


Remove stems from peppers above bowl to catch extremely hot and delicious liquids. Careful! Put this nectar in a separate smaller bowl to cool. Keep filling with excess liquids which are released during prep process.


Pick charred flesh off peppers in a loose pinching motion. Lay Peppers on board and scrape lightly with spoon to clean remaining skins and seeds.


To a bowl add one tablespoon pepper elixir, one tablespoon olive oil, a knife point of crushed garlic,  1/2 anchovy fillet, or good squeeze of paste, fresh ground pepper and a pinch of salt. Crush together with back of spoon. Blend until cloudy. Add a fat pinch of chopped parsley, toss peppers in mixture, add olive oil and pepper nectar to liking and you’re DONE! 


Great with fresh ‘mooz’, prosciutto and dried sausage, on sandwiches or salads. People will literally kiss you because they’re that delicious!

Parmesan Garlic Crostini


  • Pre-sliced round Italian Loaf
  • Parmesan, 1/2 cup medium fine grate
  • 6 Garlic Cloves minced
  • Olive Oil 1/4 cup
  • 1 stk Butter 
  • Salt to taste
  • Cookie Tray



Heat oven to 400 degrees


Soften one stick of butter in 1/4 cup olive oil on medium and add 6 cloves of minced garlic. 


Lay sliced bred on cookie trays and liberally brush, or spoon sliced bread with garlic butter and sprinkle with parmesan to finish. 


Bake for 8 minutes. Note, toast hardens as it cools. Throw in bowl, sprinkle salt to taste. Crunchy, cheesy goodness!


Baked Clams


  • 1 Dozen Cherrystone Clams
  • 1 cup cubed Parmesan Crostini
  • 1 Stalk Celery Medium Fine Chop
  • 1 Red Pepper Medium Fine Chop
  • 1 Shallot Fine Chop
  • 2 Slices Bacon for Bacon Bits.
  • 1/4 Cup Chopped Parsley
  • 1 Stick Butter
  • 1 Clove Garlic



Heat oven to 400 degrees


Shuck clams, retain shells and juice. Rough chop clams and set aside.


Chop and sautee bacon, but not too crisp! 


Sautee Peppers and celery is separate pans in 1/2 stick butter each minutes on medium. Combine in a bowl and set aside.


In the empty pan, sautee chopped shallot in butter then add pepper/celery mixture. 


Let cool


Combine cooked vegetables, chopped clams, and bread in one big bowl. and lightly fold. Add 1/2 cup chopped parsley.  


Add clam broth to liking, but not too wet! S/P to flavor, and you’re almost there! Yum, smells so good. 


Spoon mixture into 24 clam shells. Not too tight, and form mounds of clams deliciousness.


Bake for 12-15 minutes.  


Who has better clams than these other than nobody!

Ricotta Gnocchi


  • 8 oz Ricotta
  • 2 Eggs
  • 1/2 Cup Grated Parmesan
  • 1/2 Tsp Salt
  • 1/2 Tsp Cracked Black Pepper
  • 1 Cup Flour
  • Pinch Nutmeg optional



Mix ricotta, eggs, parmesan, salt and pepper in a bowl. slowly add flour to create dough. Roll out into a log about 1″ thick then cut into 1/2 inch pieces and pat with a fork. The ridge hold the sauce.


Ready! Slow boil in salted water for 2-3 minutes. Boom!


Great with parmesan and butter, your favorite red sauce, or my favorite, brown butter and sage. Mangiare!

Stuffed Artichokes


  • 6 Artichokes
  • Escarole
  • Stale Bread
  • Garlic 
  • Olive Oil
  • Parsley
  • 1/2 Cup Grated Parmesan
  • S&P



Clean artichokes – snip the tip off the leaves, and scoop out the chokes with a spoon. Trim stems and score with an “X”

Stale bread, but not rock hard, cut into 1″ pieces and place in bowl

Add garlic, olive oil, grated parmesan, parsley (rough chop), salt & pepper

Stuff artichokes to include empty choke area and all the leaves and place in pot with water.  The water should come up about 3/4 of the way of the artichoke but not over the top. Also put a few escarole leaves in to add flavor and texture, a couple of whole garlic cloves and generous amount of olive oil in the water.

Put a lid on the pot and cook on the stove for a long time until the artichokes start to break down.

Check the water level and add more if needed. 



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