Homemade Pappardelle with Beef, Cremini and Haricot Verts in Cream Sauce

Homemade Pappardelle with Beef, Cremini and Haricot Verts in Cream Sauce


1/2 cup butter

2 lbs. Porterhouse Steaks

Salt and pepper to taste

3 green onions, thinly sliced

2 cloves garlic, minced

1 cup blanched Haricot Verts, cut into thirds

4 oz. cremini mushrooms, sliced

1/4 white wine

3/4 cup half and half

Parmesan cheese

Fresh Pappardelle

1 3/4 cup flour

2 beaten large eggs and 1 egg white

Place flour in food processor bowl fitted with metal blade, with motor running slowly pour in beaten eggs through feed tube. Once dough just begin to come together , remove from bowl and knead until smooth. Wrap and set aside for at least an hour before rolling out with pasta maker or by hand. Roll out dough until desired thickness. I use #5 setting on my pasta machine. Once rolled out to the correct thickness , flour and roll up and cut into 1/2 strips. Place strips on lightly floured sheet pan to dry at least 1 hour.

Cook in boiling salted water for 2 minutes and drain. Add to sauce and toss.

Assembling Sauce:

Salt and pepper steaks.

To a large saucepan, add 1/4 cup butter and add steaks. Sear 3-4 minutes on each side; reduce heat and cook to desired doneness. Remove from pan and set aside covered with foil.

Add remaining butter to the saucepan along with onions, garlic, haricot verts and mushrooms. Saute’ until golden. Pour in wine to deglaze pan and simmer until wine in almost entirely evaporated. Slice steaks into thin strips and add to saute pan, stir in half and half. Place cooked pasta in pan and toss. Add pasta water if sauce needs thinning.

Garnish with Parmesan cheese.

Zuppa Tuscana

hL8TaGqg13c213336333237343fehL8TaG_1346365290Zuppa Tuscana

1 lb. Italian Sausage

2 large russet potatoes, 1/4 inch dice

1 large onion , sliced

2 cloves garlic, minced

2 -32 oz. chicken stock

1 cup heavy cream

2 bunches kale, chopped

parmesan cheese

salt and pepper, to taste

1 tsp. crushed red pepper flakes

Brown sausage in large soup pot. Remove sausage and set aside. To the pot add stock, potatoes, onion and garlic, bring to boil. Simmer until potatoes are tender. Add cream ans sausage to pot and warm through. Add kale right before serving. Top with parmesan.




8 egg yolks

1/2 cup sugar

1 1/2 lbs. mascarpone cheese

4 egg whites

2 cups strong espresso

1/4 cup brandy

42 ladyfingers. imported Italian are best, since they tend to be drier. Regular ladyfinger will work but dip in espresso quickly or they fall apart

1/2 cup cocoa powder

shaved chocolate for garnish

In a large bowl of stand mixer, beat the egg yolks and sugar until thick and pale yellow. Fold in mascarpone cheese that’s been at room temperature and mix thoroughly. Beat egg whites until stiff and fold into this mixture.

In a medium bowl combine espresso and brandy.. Dip ladyfingers into mixture one at a time and place side by side in a 14×10 dish. Spread half of the mascarpone mixture over the ladyfingers. Sprinkle with cocoa. Repeat with ladyfingers and top ladyfingers with remaining mascarpone mixture and sprinkle top with cocoa. Cover and refrigerate for several hours. Garnish with shaved chocolate.

Another version I do is to add a layer of ganache to the layering after the mascarpone mixture.

If raw eggs are a issue you can substitute with whipped heavy cream flavored with vanilla extract.

The eggs do add a richness not achieved with the heavy whipped cream but is equally as good.

The longer you allow the Tiramisu set in refrigerator the better for the serving and cutting.

Latin-Italian Fusion Rigatoni

Latin-Italian Fusion Rigatoni


1 lb. rigatoni pasta, cooked al dente, drained. Reserve some pasta water

2 chicken breasts bone and skin on

Chicken Stock

1 pasilla peppers, roasted and seeded

1/4 lb tomatillos, roasted keep juices along with tomatillos

1-2 serrano peppers, chopped

1/2  yellow onion , chopped

salt, to taste

1/8 cup chopped cilantro

1-2 garlic cloves

1 cup  panela cheese, grated

1 cup cremini mushrooms, sliced

2 tablespoons each butter and olive oil

1/2-1 cup white wine

1 cup heavy cream

Baked chicken breasts and allow to cool, shred chicken or cut into cubes. In the bowl of a food processor fitted with a metal blade combine the tomatillos and their juices, chilies, garlic onion, cilantro and salt to taste. Blend until smooth. Gently stir the chile mixture, chicken and cheese until just blended, set aside.

In a large pan saute the mushrooms in the butter and olive oil until tender. Add wine and nearly completely reduced. Pour in t cream and add the rest of the ingredients including cooked pasta. Stir gently and add pasta water if needed for the sauce.

Italian Muffaletta

Italian Muffaletta


Olive tapenade

I don’t measure anything for this recipe. This is the list of what I use. Mix and add your favorites.

Marinated Artichokes, drained


whole garlic cloves

Pine nuts, toasted

Mixed olives such as kalamata, black , green etc..

Parmesan cheese




roasted red peppers

Olive oil

I place all the above in a food processor and blend until smooth. Add as much olive oil to create nice consistency.

Variety of Italian Cheeses

Variety of Italian Meats

Round Italian loaf of bread

Hollow out the loaf of bread. Same bread  removed for bread crumbs for later use. Spread some tapenade in the hollowed loaf and begin layering with the meat and cheese and tapenade, top with the top of loaf and wrap with plastic wrap. Place in refrigerator and weight down with heavy objects for a few hours to overnight. When ready to serve, unwrap and cut into wedges.

Pineapple Cannoli



Cannoli dough:

1 cup flour

1/4 tsp. salt

2 tablespoons sugar

2 tablespoons butter, room temperature

1 egg, beaten

1/4 cup sweet Marsala

Corn oil for frying


2 cups cubed (1/2 inch) fresh cubed pineapple

1/2 cup maple syrup

1/3 cup sugar

5 tablespoons cornstarch

1/4 tsp. salt

2 1/2 cups whole milk

4 egg yolks

1/4 cup butter

1 tsp. vanilla


In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.

Heat 2 inches of oil to 375 degrees.

Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. This  happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely.

Combine the pineapple and the maple syrup in a heavy bottomed saucepan and bring to a boil. Lower to simmer and simmer until tender, about 10 minutes. Remove from heat and allow to set 30 minutes. After 30 minutes, place the mixture in a bowl of a food processor fitted with a metal blade. Pulse until chopped coarsely; set aside.

In another saucepan combine the cornstarch, sugar, salt and milk. Whisk until combined well. Place over medium heat , whisking constantly; bring to a boil and reduce; cook 2 minutes. In a separate bowl temper the egg yolks with the hot milk mixture; whisking as you add the hot milk mixture to the egg yolks. Pour the temper egg mixture into the saucepan of hot milk and whisk until combined. Place over heat and continue to cook and whisk for 2 more minutes. Stir in the pineapple mixture and heat for a minute longer. Remove from heat and stir in the butter and vanilla. Place in bowl and cover top with plastic wrap to prevent forming a skin on the filling. Refrigerate to cool completely. Place in a piping bag with large plain tip and fill cooled cannoli. Dust with powdered sugar. Only fill when ready to serve or the cannoli will become soggy.