Recipes from the Heart

This list is still a work in progress….thanks for your patience!

Haystacks of Spaghetti

Eggplant Napoleon

Rigatoni “Alla Norma”

Olio Santo

Coffee Crusted Filet Mignon with a drizzle of Algarrobina

Pesto di Taranta “Huacatay”

Calzoncini Fritti

Fusilli Avelinesi al Cartoccio with smoked peppers and Pancetta

Polpo allo Olivo

Reginelle Pizzaiola

Salsa Pomodoro della Nona

Baked Fusilli pasta with smoked trout and scamorza

“Lambioli” green Lamb ravioli

Gnocchi de Choclo

Trofie pasta with roasted eggplant, cherry tomatoes and goat cheese

Spaghetti with olives and capers with “bottarga di Tonno”

Spaghetti aglio olio with tuna carpaccio

Pappardelle pasta with artichoke hearts, pancetta and roasted tomatoes

Lasagnette di Aragosta

Wild Boar Ragu

Sicilian Bread Salad

Orange and Frisse salad

Grilled Escolar over giant couscous salad

Taranta’s rinforzo salad

Grilled Endive salad with fresh ricotta, walnuts and chestnut honey

Baby Octopuss, calamari and chikpeas salad

Ciccerchie, pigs feet and mussells soup

Safron Quinoa Risotto “Quinoto”

“Aji Amarillo” Risotto

Trapani Style Couscous

Butternut squash soup with shrimp and amaretto cookies

Roasted peppers with braised artichokes and pecorino Sardo

Bruschetta of wild mushrooms

Braised wild mushrooms

Pistacchio and Olive oil Ice Cream

Il cannoli meridionali

Semifredo di Lucuma

Roasted Pepper Granita

Crespele of goat cheese and mascarpone

Chocolate Eggplant

Spaghetti with Sea Urchins

Insalata di Mare with Sea Urchin and Bottarga dressing

Swordfish Salmoriglio

Pan Seared Scallops with a Pea Mint Puree

Shrimp aglio olio with raab over a crostone

Oysters in the half shell with blood orange, rocoto and amarillo dressing

Grilled Trout over braised swisschard and canellini beans

Stew of clams, potato, roasted fennel spicy safforned broth

Quinoa dusted fried calamari with a drizzle of vincotto

Pan Seared Corvina over spicy yellow peruvian pepper risotto

Pappardelle with a spicy lobster chickpea sauce

Monkfish Ossobucco style

Flash grilled calamari with a Vincotto alioli sauce

Marinated flash grilled baby octopuss over “Pallares”

Escabeche of Bluefish

Bluefish Agrodolce

Pan Roasted Chicken with a Plum Sauce

Botija Olive crusted Rack of lamb

Involtini di Pesce Spada

Pistacchio Crusted Salmon

Tiella di cozze with bottarga

Tonno con la Bomba “Peruviana-Calabrese”

Tiradito di Pesce allo Taranta

Pan Roasted Mussels with Sicilian Marsala and Pancetta

Coccio di Pesce e Legumi

Sandro’s famous Morada Duck

Venisson chop with a Venezuelan chocolate sauce

Lamb carpaccio with aurugula salad and honey-vincotto dressing

Lucuma stuffed roasted Vermont Quail

Roasted suckling pig brushed with mirto

Walnut crrusted pork Tenderloin

Braised Veal Shank

Spiedini of Sweetbreads, pork belly and potato

Orecchiete with Abruzese Sausage and Raab

Malloreddus Di Desulo with sausage

Trio of Sausages, “Huacatay”, “Amarillo” and “Rocoto”

Brined Pork Chop with Vinager Peppers and Chickpea puree

Dry Potato Stew with cotecchino sausage

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