NEW RECIPE!!!!!

HOMEMADE PUMPKIN SOUP

* 8 oz. canned pumpkin puree
* 2 qt. heavy cream
* 1 tsp. pumpkin spice
* Salt and pepper to taste

It's This Easy!

Blend and whisk all ingredients.
Bring to a boil, then reduce to low heat.
Reduce mixture by 25% of volume.
Adjust salt and pepper to taste. Serves 6.

ENJOY!!!

SWEET AND SPICY GRILLED CALAMARI

1 Lb. Fresh Squid
2-4 Hot Cherry Peppers Seeded and Thinly Sliced
1 Tomato Seeded and Diced
1/2 Small Red Onion 1/2 Inch Sliced
3 Tbsp. Olive Oil
1/2 Tbsp. Butter
1 Tbsp Balsamic Vinegar
Juice of 1/2 Lemon
Pinch of Salt and Pepper
1 Clove Minced Garlic

Drizzle Calamari with Olive Oil, Lemon, Salt, and Pepper
Grill Calamari until cooked keeping them nice and tender
Heat olive oil and butter in sauce pan, add garlic until slightly brown, then add peppers, tomato and red onion. Sautee until mixture becomes soft, (8-10 min.) adding more olive oil if necessary. Add juice of lemon and balsamic vinegar and continue to mix. Add a pinch of salt and pepper to taste.
Place grilled calamari over sautee and finish with drizzle of balsamic reduction for dipping.

Enjoy!!

Recommended Wine: Merlot

BLACK MISSION FIG SALAD

-12 oz. baby greens, washed and dried
-20 black mission figs
-Extra Virgin Olive Oil
-Sea salt and freshly ground pepper
-1/2 cup balsamic reduction
-8 slices prosciutto de parma

Place baby greens on four separate plates. drizzle with olive oil and salt and pepper to taste. Place slices of prosciutto over the greens. Slice figs in halves or quarters and place around the plate. Drizzle with balsamic reduction.

Balsamic Reduction:
Put 1 cup balsamic in sauce pan with 1/4 cup sugar
Heat until reduced by half
Set aside until it cools

ENJOY!!

BROCCOLI RABE AND CHICKEN MEATBALL SOUP

CHICKEN MEATBALLS
-1 lb ground chicken
-1/4 cup breadcrumbs
-1 egg
-1/4 cup parmesan cheese
-pinch of salt and pepper
Combine ingredients and mix in a bowl forming small meat balls.

-1 cup ditalini pasta
-2 carrots peeled and 1/4 inch diced
-2 celery stalks 1/4 inch diced
-1 onion 1/4 inch diced
-2 cloves minced garlic
-4 cups beef stock
-4 cups chicken stock
-2 15 oz. cans cannellini beans drained
-Pinch of red pepper flakes, salt and pepper (to taste)
-Handful of Parmesan Cheese
-Extra Virgin Olive Oil

Coat bottom of large pot with olive oil. Sautee carrots onions, celery and garlic for 3-5 minutes or until garlic begins to brown slightly. Season veggies with salt and pepper and red pepper flakes. Add beans and cook for 1-2 minutes mixing veggies together. Add beef and chicken stock and let simmer.
Meanwhile, bring 3-4 cups of water to a boil in a separate pot and add broccoli rabe. Season with salt and pepper and cook for about 10 minutes.
When broccoli rabe is done add to soup, and add handful of parmesan cheese. Bring soup to a boil and add meatballs 10-15 minutes before serving. Add 1 cup ditalini 6-8 minutes before serving. Serve with extra parmesan cheese to taste.

ENJOY!

FRESH MOZZARELLA SALAD

Impress guests with this easy to make appetizer!

-2 lbs. fresh mozzarella
-4 beefsteak tomatoes
-Half pound roasted red peppers
-6 basil leaves torn
-Extra Virgin Olive Oil
-Balsamic Reduction
-Oregano Flakes

Slice mozzarella and tomato in circular pieces and alternate them around the platter.
Place roasted red peppers in middle of the plate.
Sprinkle torn basil on top of mozzarella and tomato.
Drizzle with extra virgin olive oil and balsamic reduction.
Sprinkle oregano flakes

Enjoy!

Recommended Wine: Take your pick!

GARDEN STUFFED EGGPLANT

1 Medium Eggplant Cut in Half Legnthwise
1 Medium Zucchini Diced in 1/4 Inch Pieces
2 Beef Steak Tomatoes Seeded and Diced
3 Cloves Garlic Thinly Diced
1 Cup Italian Bread Crumbs
1/2 Cup Shredded Mozzarella
6-8 Basil Leaves Torn
1 Tbsp. Balsamic Vinegar
3 Tbsp. Olive Oil
Pinch of Salt and Pepper

Preheat oven to 350
Hollow out eggplant then dice insides
Brush eggplant with 1 tbsp olive, sprinkle with salt and pepper
Bake in oven for 8-10 minutes, or until eggplant is tender
Meanwhile, coat large sautee pan with 2 tbsp olive oil
Sautee garlic until lightly brown, then add zucchini, tomato, eggplant and sautee 3-5 minutes.
Add bread crumbs and balsamic and mix until thickens
Stuff eggplant halves with filling and sprinkle with fresh mozzarella
Bake for 5-7 minutes, or until cheese melts
Finish with fresh basil

Enjoy!!

Recommended Wine: Sangiovese

ENJOY A GAETANO'S CLASSIC AT HOME!

Linguini and White Clams: So simple, but so good!

-24 top neck clams
-3 tablespoons extra virgin olive oil
-pinch of red pepper flakes
-1 teaspoon roasted garlic
-1 teaspoon chopped garlic
-salt and pepper to taste
-quarter cup white wine
-1 cup clam juice
-1 tablespoon butter

It's this easy:
-Cook clams until they open
-Add parsley to taste-
-Serve over a bed of linguini

-Enjoy!!!

Recommended Wine: Pinot Grigio

SWORDFISH DI GIOVANNA

-Juice of one lemon
-Extra Virgin Olive Oil
-Sea salt, and freshly ground pepper
-3 cloves of garlic, peeled and finely sliced
-Sprig of fresh mint, leaves picked and roughly sliced
-4 1/2 inch thick slices of Swordfish

Squeeze lemon juice in to a bowl and add 3 times the amount of olive oil.
Season with salt and pepper and stir in the garlic, mint and oregano.
Heat a griddle or frying pan until very hot and season Swordfish or Tuna with salt and pepper.
Place in pan and cook for about a minute until golden. (slightly pink in the middle, but feel free to cook a little more)
Divide fish and spoon sauce over the top.

Recommended Wine: Pinot Grigio