SEARED SHISHITO PEPPERS

16 OZ PRIME RIBEYE

BASIL PESTO CAMPANELLE

CALAMARI FRITTI

Chicken parmigiana

beef and pork, golden raisins, pine nuts, tomato sauce

Meatballs

imported spaghetti, slow-simmered tomato sauce, sweet & spicy italian sausage, dried herbs, myzithra cheese

Nancy's Sunday sauce

imported spaghettini, florida rock shrimp, sweet and pickled peppers, garlic, white wine, bottarga

shrimp scampi a.o.p

besciamella, tomato, parmigiano vacce rosse

tagliatelle bolognese

spaghetti al limone

Rigatoni alla vodka

red onion, honey, mozzarella, chili flake

Spicy sausage

red onion, chili flake, thyme, pecorino romano

AMALFI-STYLE Lemon

Bianca

white wine garlic cream, shiitake, cremini, aged mozzarella

Mushroom

tomato, kalamata olive, garlic, basil (no cheese)

Rosso

ezzo pepperoni, aged mozzarella, parmigiano reggiano

Pepperoni

tomato, mozzarella, artichoke, prosciutto, mushroom, kalamata olive

Roma's Quattro Stagioni

tomato, fresh mozzarella, prosciutto di parma, arugula, balsamic

Prosciutto e rucola

Margherita

croquettes of risotto, fontina, and herbs served with tomato sauce

arancini

Warm focaccia

prosciutto di parma

spinach & artichoke dip

Rinse the shishito peppers under cool water and pat completely dry with paper towels. Dry peppers are essential so they blister instead of steaming. Trim any long stems only if desired; do not remove stems entirely.

Prepare peppers

Place a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Allow the pan to get very hot for 2–3 minutes until it begins to shimmer but not smoke heavily.

Heat pan

Add the olive oil and swirl to coat the pan. Add the shishito peppers in a single layer (they can overlap slightly). Cook, without stirring for the first 45–60 seconds, then stir or toss occasionally with tongs for 4–6 minutes, turning so most sides blister and brown evenly. The peppers should be blistered and softened but still tender-crisp.

Sear peppers

Towards the end of cooking, sprinkle the kosher salt and a pinch of black pepper over the peppers and toss once to combine. Remove the pan from heat when the peppers have blistered in several places and are fragrant.

Season in pan

Transfer the peppers to a serving bowl or plate. Immediately drizzle the lemon juice over the hot peppers so it sizzles slightly. Sprinkle the toasted sesame seeds evenly, and if desired, finish with flaky sea salt to taste.

Serve warm as an appetizer or snack. Provide tongs or toothpicks for guests. Note: roughly 1 in 10 shishito peppers can be mildly spicy—inform guests.

shishito peppers

olive oil

kosher salt

freshly ground black pepper

fresh lemon juice

toasted sesame seeds

flaky sea salt (optional)

Remove the 16 oz prime ribeye from the refrigerator and let sit at room temperature for 45–60 minutes. This ensures even cooking. Pat the steak dry thoroughly with paper towels to remove surface moisture.

Temper steak

Generously season both sides and the edges of the ribeye with kosher salt, then sprinkle the garlic powder and finish with freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Season

Preheat your oven to 400°F (200°C). Place a heavy oven-safe skillet (cast-iron preferred) on the stovetop over high heat for 5 minutes so it becomes very hot.

Preheat oven and pan

Add 1 tablespoon high-smoke oil to the hot skillet and swirl to coat. Carefully place the ribeye in the pan (it should sizzle loudly). Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the edges (fat cap) 30–60 seconds per side to render a little fat.

Add oil and sear

Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly for 30–60 seconds. Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your target: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium. For a 1–1.25 inch thick 16 oz ribeye, plan approximately 4–6 minutes in the oven for medium-rare; thicker cuts may need longer. Use an instant-read thermometer inserted into the thickest part to check.

Baste and finish in oven

Remove the skillet from the oven and transfer the ribeye to a cutting board. Spoon any buttery pan juices over the top, then tent loosely with foil and let rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Rest

After resting, optionally sprinkle flaky sea salt over the steak and add a dollop of compound butter or serve steak sauce on the side. Slice against the grain if serving sliced, or serve whole. Spoon any collected juices from the cutting board back over slices.

Finish and serve

prime ribeye steak

garlic powder

unsalted butter

neutral high-smoke oil (canola, grapeseed, or vegetable)

garlic cloves, smashed

fresh thyme sprigs

fresh rosemary (optional)

flaky sea salt (for finishing)

compound butter or steak sauce (optional)

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tbsp salt so the water tastes sea-salty.

Bring water to boil

Add 12 oz campanelle to the boiling water and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than package time). Stir occasionally to prevent sticking.

Cook pasta

Before draining, ladle out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside briefly.

Reserve cooking water and drain

Return the hot pasta to the pot (off the heat). Add 3/4 to 1 cup basil pesto (see pesto section) and 1/2 cup grated cheese. Toss vigorously, adding reserved pasta water a few tablespoons at a time until sauce coats the pasta and reaches a glossy, saucy consistency (use about 1/2–3/4 cup reserved water as needed). Taste and adjust seasoning with salt and freshly cracked black pepper. Add lemon zest (1 tbsp) if using for brightness.

Finish pasta with pesto

Divide pasta among bowls. Sprinkle additional grated Parmesan (about 1/2 cup split across servings), a small drizzle of olive oil if desired, and garnish with fresh basil leaves, toasted nuts, halved cherry tomatoes, and a pinch of red pepper flakes as preferred.

Serve

Place 1/4 cup pine nuts in a small dry skillet over medium heat. Toast, stirring constantly, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.

Toast pine nuts (if not pre-toasted)

In a food processor, pulse 3 cups packed fresh basil leaves, toasted pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp fresh lemon juice until coarsely combined. With the processor running, stream in 3/4 cup extra-virgin olive oil until the mixture becomes a slightly loose, spoonable pesto. Scrape down the sides as needed. Taste and adjust salt, pepper, or lemon juice.

Blend pesto

If pesto is very thick, thin it with a tablespoon or two of reserved pasta water when tossing with pasta. Store any extra pesto in an airtight container, pressing a thin film of olive oil on top to preserve color; refrigerate up to 3 days or freeze.

Adjust texture

If using cherry tomatoes, halve about 1 cup. If using extra nuts (walnuts or pine nuts), roughly chop or lightly toast them for texture.

Prepare tomatoes and nuts

Scatter halved tomatoes, toasted nuts, and a few fresh basil leaves over the plated pasta. Finish with a crack of black pepper and optional red pepper flakes to taste.

Garnish and finish

campanelle (or other short pasta)

reserved pasta cooking water

freshly grated Parmesan or Pecorino Romano

lemon zest (optional, for brightness)

salt (for pasta water)

freshly cracked black pepper

fresh basil leaves, packed (no stems)

extra-virgin olive oil

pine nuts (lightly toasted)

garlic cloves

grated Parmesan or Pecorino (for pesto)

fine sea salt

lemon juice (freshly squeezed)

halved cherry tomatoes

small handful toasted walnuts or extra pine nuts

fresh basil leaves (for garnish)

red pepper flakes

If whole squid are not pre-cleaned, remove heads, innards and quill; remove skin if desired. Rinse tubes and tentacles under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings. Trim tentacles if large and leave whole or cut in half.

Prep the squid

Place the sliced rings and tentacles on a tray lined with paper towels and pat again until as dry as possible. Excess surface moisture prevents a crisp crust.

Dry thoroughly

In a large shallow bowl, whisk together the all-purpose flour, semolina, cornmeal (if using), 1 teaspoon of the salt, black pepper, garlic powder and oregano. In a separate bowl, beat the eggs with the milk until smooth.

Make dredge and egg wash

Pour vegetable oil into a deep, heavy pot or deep fryer so there is about 2 to 3 inches of oil (roughly 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float immediately.

Heat the oil

Working in batches of about 1/4 lb of squid (do not overcrowd), toss the dried rings and tentacles first in the flour mixture to coat lightly, then dip into the egg wash, allowing excess to drip off, and finally return to the flour mixture for a second, slightly thicker coating. Shake off excess flour. For an ultra-light crust you may skip the second flour step and use only a single dredge.

Dredge and batter

Gently lower a single layer of coated squid into the hot oil using a slotted spoon or spider. Fry for 1.5–2 minutes, turning if necessary, until golden and crisp. Do not fry longer — overcooking makes squid rubbery. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on several layers of paper towels.

Fry until crisp

Immediately sprinkle the fried calamari with the remaining 1/2 teaspoon salt while still hot. If frying multiple batches, keep cooked calamari warm in a single layer on a 200°F (95°C) oven set on the rack (not touching) while you finish frying the rest.

Season and keep warm

Serve calamari hot with lemon wedges and the Lemon-Garlic Aioli (if using). Calamari is best eaten immediately to retain crispness.

In a small bowl, combine mayonnaise, grated garlic, lemon juice and lemon zest. Whisk in olive oil until smooth. Season with salt and pepper to taste. Chill for 10–15 minutes to allow flavors to meld. Serve alongside hot calamari.

fresh squid (tubes and tentacles)

all-purpose flour

fine semolina (optional, for extra crunch)

fine cornmeal (optional, for texture)

salt

dried oregano (optional)

eggs

milk or whole milk

vegetable oil (for frying)

lemon wedges (for serving)

mayonnaise

garlic clove, finely grated

lemon zest

Butterfly each chicken breast or place between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for later).

Prepare breasts

Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tablespoons milk until smooth. In a third shallow bowl combine the breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp garlic powder; mix well.

Set up breading stations

Dredge each chicken breast in flour, shaking off excess; dip into the egg mixture, then press firmly into the breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack while heating the oil.

Bread the chicken

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Fry cutlets in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate or wire rack. The chicken will finish cooking in the oven.

Shallow-fry the cutlets

Preheat the oven to 425°F (220°C). In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and torn basil leaves. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and adjust salt/pepper.

Make the tomato sauce

Spread about 1/2 cup of the tomato sauce in the bottom of a 9x13-inch (or similar) baking dish to prevent sticking. Arrange fried chicken cutlets in a single layer on top of the sauce. Spoon remaining sauce evenly over each cutlet (about 1/3 to 1/2 cup per piece). Place slices of buffalo mozzarella over each cutlet so the cheese covers most of the surface. Sprinkle the remaining 2 tablespoons grated Parmesan over the mozzarella.

Assemble for baking

Bake in the preheated 425°F (220°C) oven uncovered for 10–12 minutes, until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C). If you want a lightly browned top, switch to broil for 1–2 minutes while watching closely.

Bake

Remove the dish from the oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley over the chicken and add extra torn basil if desired. Serve each cutlet with a lemon wedge for squeezing (optional).

boneless skinless chicken breasts

large eggs

whole milk

plain breadcrumbs (or panko blended with fine crumbs)

grated Parmesan cheese

dried Italian seasoning

vegetable oil (for shallow frying)

yellow onion, finely chopped

garlic, minced

crushed tomatoes (canned)

tomato paste

dried oregano

fresh basil leaves, torn

buffalo mozzarella, sliced

grated Parmesan (for finishing)

fresh parsley, chopped

lemon wedges (optional)

Place the bread crumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and soft.

Prepare mix

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, chopped golden raisins, toasted pine nuts, dried oregano, salt, and pepper.

Using your hands or a spoon, gently mix until just combined. Avoid overworking — stop when ingredients are evenly distributed and mixture holds together, about 20–30 gentle strokes.

Form the mixture into 1 1/4-inch (about golf-ball) meatballs, yielding roughly 18–22 meatballs. Place on a baking sheet or tray lined with parchment.

Shape

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in batches without crowding and brown on all sides, turning gently, about 2–3 minutes per side. Transfer browned meatballs to a plate. (You can skip browning and cook directly in sauce if preferred.)

Brown (optional sear)

In a large, deep skillet or Dutch oven heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes.

Add 1 minced garlic clove and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to caramelize slightly.

Pour in the red wine (if using) and scrape any browned bits from the pan. Let wine reduce by half, about 2 minutes.

Add the crushed tomatoes, sugar, dried basil, dried oregano, bay leaf, salt, and pepper. Stir to combine and bring to a gentle simmer.

Carefully add the browned (or raw) meatballs to the simmering sauce, nestling them so they are partially submerged. Cover and simmer gently for 20–25 minutes, turning once halfway through, until meatballs are cooked through (internal temp 160–165°F / 71–74°C) and sauce has thickened slightly.

Finish cooking meatballs in sauce

Taste sauce and adjust seasoning (add up to 1/4 tsp more salt or a pinch more sugar if needed). Remove and discard bay leaf.

Spoon meatballs and sauce into a serving dish or over pasta, polenta, or crusty bread. Sprinkle with chopped fresh basil or parsley and grated Parmesan.

Serve warm. Leftovers keep in an airtight container in the refrigerator for 3–4 days; freeze for up to 3 months.

Seared Shishito Peppers

16 Oz Prime Ribeye

Basil Pesto Campanelle

Calamari Fritti

Chicken Parmigiana

Meatballs

Nancy's Sunday Sauce

Shrimp Scampi A.o.p

Tagliatelle Bolognese

Spaghetti Al Limone

Rigatoni Alla Vodka

Spicy Sausage

Amalfi-style Lemon

Bianca

Mushroom

Rosso

Pepperoni

Roma's Quattro Stagioni

Prosciutto E Rucola

Margherita

Arancini

Warm Focaccia

Prosciutto Di Parma

Spinach & Artichoke Dip