veal or chicken Milanese

Grandma Ciminello's ravioli

pasta filetto di pomodoro

spaghetti and meatballs

Penne pasta is tossed with a delicious sauce of slowly simmered Painted Hills beef, Roma tomatoes and house-made sausage

Grandma Mary's Sunday gravy

fettuccine Alfredo

lasagna

caprese salad

housemade chocolate ice cream filled with candied hazelnuts dipped in chocolate ganache

tartufo

pizza

ricotta and mascarpone cannoli

amaretto cheesecake

meatball sub

calamari

fried housemade mozzarella

lasagna of the day

Polenta Pancakes

filled with ricotta, mozzarella and parmesan

manicotti

topped with Grandma Mary's 'Gravy' spiked with plenty of fresh oregano

meatballs

house-made spinach artichoke dip

house-made mozzarella caprese

fresh-ground burger

vegetarian minestrone

fresh-baked garlic bread

Gather all the ingredients. If using chicken, ensure that the cutlets are thinly sliced. If using veal, pound the cutlets to about 1/4 inch thickness.

Prepare the Ingredients

In three separate shallow dishes, place the flour in the first dish. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs and grated Parmesan cheese.

Setup Breading Station

Season both sides of the veal or chicken cutlets with salt and black pepper to taste.

Season the Cutlets

Dredge each cutlet in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb and Parmesan mixture, pressing gently to adhere.

Bread the Cutlets

In a large skillet, heat the olive oil over medium heat until it shimmers. You can test if the oil is ready by dropping a small piece of breadcrumb in; if it sizzles, the oil is hot enough.

Heat the Oil

Carefully add the breaded cutlets to the skillet. Cook for about 3-4 minutes on each side or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.

Cook the Cutlets

Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges on the side for squeezing over the cutlets.

Drain and Serve

Veal or Chicken Cutlets

All-Purpose Flour

Eggs

Breadcrumbs

Parmesan Cheese, grated

Salt

Black Pepper

Olive Oil

Lemon Wedges

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Add olive oil. Using a fork, beat the eggs gently, gradually incorporating the flour until a dough starts to form.

Make the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Knead the Dough

Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

Rest the Dough

All-purpose flour

Olive oil

Start by preparing the ripe tomatoes. Bring a pot of water to a boil. Score the bottom of each tomato with a small 'X' using a sharp knife.

Prepare the Tomatoes

Once the water is boiling, carefully place the tomatoes in the pot for about 30 seconds to 1 minute until the skin starts to peel back. Remove the tomatoes and place them in a bowl of ice water to stop the cooking process.

Peel the tomatoes, remove the seeds, and chop them into small pieces. Set aside.

In a large pot, bring salted water to a boil. Add the spaghetti pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

Cook the Pasta

Reserve a cup of the pasta cooking water, then drain the pasta and set it aside.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic cloves and sauté for about 1-2 minutes until fragrant.

Make the Sauce

Add the chopped tomatoes to the skillet, along with salt and black pepper. Stir to combine and let it simmer for about 10-15 minutes, allowing the flavors to meld together.

Once the sauce has thickened slightly, add the cooked spaghetti to the skillet. Toss gently to combine, adding a bit of the reserved pasta water if needed to reach the desired consistency.

Combine Pasta and Sauce

Tear the fresh basil leaves and add them to the pasta. Toss again to distribute evenly.

Plate the pasta and garnish with additional basil leaves if desired. Serve immediately and enjoy your delicious Pasta Filetto di Pomodoro!

Serve

Spaghetti pasta

Ripe tomatoes

Garlic cloves

Extra virgin olive oil

Fresh basil leaves

Black pepper

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Prepare the Meatballs

Using your hands, shape the meat mixture into meatballs, about 1.5 inches in diameter. Place them on a plate or baking sheet.

Shape the Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs to the skillet and cook for about 10-12 minutes, turning occasionally until they are browned on all sides and cooked through. Remove meatballs from the skillet and set aside.

Cook the Meatballs

In the same skillet, add chopped onion and sauté until translucent. Add canned tomatoes, salt, and black pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally.

Prepare the Sauce

Return the meatballs to the skillet with the sauce, cover, and let simmer for an additional 10 minutes to allow flavors to meld.

Combine Meatballs and Sauce

While the meatballs are simmering, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

Serve the cooked spaghetti topped with meatballs and sauce. Garnish with additional Parmesan cheese if desired.

Spaghetti

Ground beef

Parmesan cheese

Garlic

Onion

Canned tomatoes

Italian seasoning

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Add the house-made sausage to the pot and cook until browned. Break it apart with a spoon as it cooks.

Brown the Sausage

Add the Painted Hills beef to the pot, browning on all sides, about 3-4 minutes. Remove the beef and set aside.

Brown the Beef

Pour in the diced Roma tomatoes, along with their juices. Stir in oregano, basil, salt, and pepper. Bring to a simmer.

Add Tomatoes and Simmer

Add the browned beef back to the pot, cover, and let simmer on low heat for 2-3 hours. Stir occasionally.

Return the Beef to the Pot

About 15 minutes before serving, cook the penne pasta according to package instructions in a large pot of salted boiling water.

Cook the Penne Pasta

Once the pasta is cooked and drained, add it to the sauce. Toss well to coat the pasta in the sauce.

Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil.

Penne pasta

Painted Hills beef (chuck or brisket)

Roma tomatoes (diced)

House-made sausage

Onion (chopped)

Garlic (minced)

Dried oregano

Dried basil

Parmesan cheese (grated)

Fresh basil (for garnish)

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Fettuccine

In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it. Pour in the heavy cream and bring to a gentle simmer.

Make the Alfredo Sauce

Once the cream is simmering, gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Add Cheese and Season

Add the drained fettuccine pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly in the sauce. If needed, add more reserved pasta water to keep the sauce creamy.

Remove from heat and serve immediately, garnished with chopped parsley and additional Parmesan cheese, if desired.

Fettuccine pasta

Unsalted butter

Heavy cream

Parmesan cheese, grated

Garlic, minced

Black pepper, freshly ground

Parsley, chopped (for garnish)

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.

Cook the Lasagna Noodles

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.

Prepare the Meat Sauce

Add the chopped onion and minced garlic to the skillet with the ground beef. Sauté until the onion is translucent. Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Bring to a simmer and let cook for 15 minutes.

Add Vegetables and Seasoning

In a bowl, combine ricotta cheese, egg, grated Parmesan cheese, dried parsley, and salt. Mix until well combined.

Mix the Cheese Filling

Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles, followed by half of the meat sauce. Repeat the layers, finishing with a layer of noodles and the remaining meat sauce on top.

Layer the Lasagna

Sprinkle the shredded mozzarella cheese evenly over the top layer of meat sauce.

Add Toppings

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Bake the Lasagna

Remove the lasagna from the oven and let it cool for 10 minutes before slicing. Serve warm.

Cool and Serve

Lasagna noodles

Onion, chopped

Canned crushed tomatoes

Tomato paste

Ricotta cheese

Dried parsley

Mozzarella cheese, shredded

Start by washing the ripe tomatoes and fresh basil leaves under cold water. Pat them dry with a clean kitchen towel.

Take the fresh mozzarella and slice it into 1/4-inch thick rounds. Set aside.

Slice the Mozzarella

Slice the tomatoes into similar 1/4-inch thick rounds. Try to keep them uniform in size for a better presentation.

Slice the Tomatoes

On a large serving platter, alternate layers of sliced mozzarella and sliced tomatoes. Tuck fresh basil leaves between the layers.

Layer the Salad

Drizzle the extra virgin olive oil and balsamic vinegar over the layered salad. Season with salt and freshly cracked black pepper to taste.

Dress the Salad

Serve the caprese salad immediately at room temperature for the best flavor. Enjoy!

Fresh Mozzarella

Ripe Tomatoes

Fresh Basil Leaves

Extra Virgin Olive Oil

Balsamic Vinegar

In a saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar is dissolved and the mixture is warm.

Prepare the Base

In a separate bowl, whisk together the cocoa powder, egg yolks, vanilla extract, and a pinch of salt until smooth.

Mix Cocoa and Egg Yolks

Slowly pour the warm cream mixture into the egg mixture while whisking constantly to temper the eggs.

Temper the Egg Mixture

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.

Cook the Mixture

Remove from heat and let cool. Then refrigerate for at least 4 hours or overnight until completely chilled.

Chill the Base

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-15 minutes until golden brown, then let cool.

Prepare Hazelnuts

In a saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves.

Make the Candy Coating

Add the toasted hazelnuts to the sugar mixture and cook, stirring continuously until the sugar crystallizes and coats the nuts. Transfer to a parchment-lined baking sheet to cool.

Coat the Hazelnuts

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat the Cream

Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth and fully melted.

Melt the Chocolate

Allow the ganache to cool slightly until it thickens but is still pourable.

Cool the Ganache

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Veal Or Chicken Milanese

Grandma Ciminello's Ravioli

Pasta Filetto Di Pomodoro

Spaghetti And Meatballs

Grandma Mary's Sunday Gravy

Fettuccine Alfredo

Lasagna

Caprese Salad

Tartufo

Pizza

Ricotta And Mascarpone Cannoli

Amaretto Cheesecake

Meatball Sub

Calamari

Fried Housemade Mozzarella

Lasagna Of The Day

Polenta Pancakes

Manicotti

Meatballs

House-made Spinach Artichoke Dip

House-made Mozzarella Caprese

Fresh-ground Burger

Vegetarian Minestrone

Fresh-baked Garlic Bread