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Arthur Avenue Italian Deli


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Butternut Squash Soup

Wednesday, October 13, 2010 3:55:28 PM America/New_York


2-Butternut Squash
2 Garlic cloves
Pinch of sage
500 grams Mascarpone cheese
Pomegranate Balsamic Reduction
Arthur Avenue Italian Deli Olive oil and vegetable oil
2 cups chicken/vegetable stock


  • Split the butternut squash in half, bake in oven for 1hour at 400* with a little salt, pepper and garlic to taste- until tender and can be scooped
  • Scoop out all the squash from the shell and sauté the squash, sage, & roasted garlic together
  • Add 2 cups of vegetable or chicken stock and 400 gr of mascarpone cheese and let simmer
  • Then take all ingredients from pan and put into food processor and blend, add salt & pepper to taste
  • Whip the remaining 100 grams of mascarpone cheese and once soup is in bowl ready to serve, add a dabble of the whipped cheese and a drizzle of Pomegranate balsamic reduction.


Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Italian Cheese Cake

Friday, April 30, 2010 8:30:16 PM America/New_York

3 ½ cups of ricotta cheese
¼ cup of flour
pinch of salt
1 lemon rind, grated
1 orange rind
1 teaspoon of vanilla
4 eggs, beaten
1 cup of sugar


Mix all ingredients and place in a 9 inch spring form pan.
Bake in 350 degree oven for 45 minutes to 1 hour until firm.
Serve warm or chilled.
Serves 6-8.
Posted in All Recipes Dolci - Desserts By Joseph Cipri

Rice Balls

Friday, April 30, 2010 8:21:23 PM America/New_York

1 pint white rice
2 eggs
¼ cup grated parmigiano
¼ pound chopped meat
1 small Spanish onions chopped
¼ cup green peas
1 tablespoon finely diced garlic
salt & pepper
bread crumbs


Cook rice and allow to cool.
Mix the next seven ingredients leaving reserving 1 egg and the bread crumbs.
Saute chopped meat mixture then allow to cool.
Drain of oil.
Take a small handful of rice and roll it into a ball then make a dent in it with your thumb.
Fill the void with meat mixture and cover it with more rice.
Continue until rice and meat mixture are finished.
Then roll In bread crumbs.
Put in freezer for 20 minutes to allow them to set.
Deep fry and enjoy.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri


Friday, April 30, 2010 8:18:19 PM America/New_York

4 cups warm water
¼ teaspoon
¼ cup corn oil
1 tablespoon salt
7 cups of high gluten flour


In a large bowl combine water with yeast, let sit briefly to active.
Add salt to mixture stir well.
Add oil then flour.
Mix well to incorporate all wet ingredients into the flour.
When dry enough turn out onto flour covered work surface.
Knead dough well.
Return to large bowl and cover with dry dowel or plastic wrap and allow to rice.
Preheat oven to 350 degrees.
Grease 14x18” sheet pan.
Turn dough out onto work surface and mold to sheet pan size, topping with fresh cut chunks of tomato, salt and cracked back pepper.
Cook for 25 to 30 minutes.
Posted in All Recipes Farinacei - Breads and Pizza By Joseph Cipri

Spinach Salad

Friday, April 30, 2010 8:15:13 PM America/New_York

2 bunches spinach
½ red onion
Gaeta olives
foccacia croutons
4 oz. feta cheese


Cut the root ends from the spinach.
Wash spinach well.
It should not have a granular feel when washed completely and correctly.
Chop the onion into small dice, set aside.
In a large mixing bowl add all the ingredients, the spinach, onion, olives and foccacia croutons, toss well.
Crumble the feta on to the top of the salad and serve with your favorite dressing.
Makes 4 small or 2 medium salads.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Frisee Salad

Friday, April 30, 2010 8:11:01 PM America/New_York

1 head frisee
1 can (8½ oz.) corn
1 red pepper
1 ripe Bosc pear
2 oz. white vinegar
olive oil
salt and pepper
1 oz. blue cheese


Cut root end of frisee and wash well.
Set aside to let dry.
Open and drain the can of corn and set aside
Deseed the pepper and cut it into medium dice.
Wash and chop the pear into ½ inch cubes.
Throw stem and seeds away.
In a small mixing bowl put vinegar and a pinch of salt and pepper.
Drizzle the olive oil into the bowl with your left hand while whisking the mixture with your right.
Shortly the dressing will emulsify.
In a large mixing bowl, add all the ingredients, frisee, corn, red pepper, pear and toss with the dressing.
Top with crumble blue cheese.
Serves 6.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Goat Cheese Salad

Friday, April 30, 2010 8:07:59 PM America/New_York

1/3 pound mesclun greens
20 cherry tomatoes
1/3 cup walnut halves
¼ cup raisins
½ small red onion
4 oz. goat cheese
oil & vinegar
salt & pepper


Wash and dry tomatoes.
In a large mixing bowl add mesclun, tomatoes, walnuts and the raisins.
Chop the red onion into small dice and add it to the bowl.
Toss with oil and vinegar, salt and pepper and top with pieces of the goat cheese.
Makes 4 salads.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Tri Color Salad

Friday, April 30, 2010 8:05:39 PM America/New_York

2 bunches arugula
1 endive
½ small head radicchio
white vinegar
salt and pepper
1 teaspoon lemon juice


Cut root ends from arugula, and wash well under cold water.
Drain dry and set aside.
Cut root and end from endive and cut the endive into ¼ inch coins.
Set aside in a bowl of water with the lemon juice.
Remove any bad leaves from the radicchio and cut in two right through the stem end.
Wash if grainy or dirt is visible.
Set the flat side down on the cutting board and slice the radicchio into strips (chiffonade).
In a large mixing bowl, add the arugula, endive and radicchio.
Toss with oil and vinegar.
Salt and pepper to taste.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Couscous with Vegetable Confit

Friday, April 30, 2010 8:02:01 PM America/New_York

½ pound couscous
½ red pepper
½ head of broccoli
1 small carrot
1 zucchini
¼ stick of butter
salt & pepper
olive oil


In a medium sized sauce pan, heat 3 cups of water to a boil.
Add the couscous, the butter and stir rapidly.
Turn heat off, cover and let sit.
Meanwhile, in a small sauce pan, boil salted water.
While waiting for water to boil, cut broccoli into florets.
Add broccoli to boiling water and blanch 1 minute, the run under cold water to stop the cooking process.
Peel the carrot, grate the carrot on a box grater.
Deseed the pepper and chop into medium dice.
Check the couscous making sure it has absorbed all the water and is fluffy.
Cut the ends from the zucchini and chop it into medium dice.
In a large mixing bowl, mix all the ingredients.
Toss with olive oil, salt and pepper.
Serves 8-10.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Lentil and Bulgur Wheat Salad

Friday, April 30, 2010 4:05:07 PM America/New_York

1 pound of lentils
½ pound bulgur wheat
½ cup scallion
½ cup carrot
1 teaspoon chopped garlic
1 sprig fresh thyme
3 tablespoons olive oil
salt & pepper
1 tablespoon chopped parsley


Boil lightly salted water add the lentils and cook al dente 20-25 minutes.
Your time may vary.
Meanwhile, soak the bulgur wheat in warm water.
Chop the scallion and carrot, dice the garlic and pull the leaves from the sprig of thyme.
Chop the thyme well.
When the lentils are cooked and the bulgur has softened (not mushy) drain them both.
Allow the lentils to cool and toss all the ingredients together.
Top with chopped parsley and serve.
Serves 10-12.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

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