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Arthur Avenue Italian Deli

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Items 21 to 30 of 106 total

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Penne Puttanesca

Friday, April 30, 2010 3:40:19 PM America/New_York

Ingredients
1 pound penne
1 quart Mike's Deli marinara
1 teaspoon capers
18 black olives
2 oz. anchovies

 

Directions
Boil the penne al dente 8-10 minutes.
In a large sauce pan add 1 tablespoon oil , the marinara, capers, olives and anchovies. When the pasta has cooked, add it to the sauce .
Heat through and enjoy!
Serves 4.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Pasta e Fagioli

Friday, April 30, 2010 3:38:51 PM America/New_York

Ingredients
1 onion chopped
1 celery stalk chopped
2 carrots chopped
2 oz. pancetta chopped
4 garlic cloves chopped
5 tablespoons olive oil
2 bay leaves
6 cups chicken stock
1½ cups water
½ cup parsley chopped
4 basil leaves chopped
1¼ cups cannellini beans
1 can 28 oz. tomatoes
8 oz. boiled ditalini pasta

 

Directions
In a large stock pot (sauce pan), add the oil, the chopped onion, and garlic.
Allow to brown lightly.
Add the pancetta, carrots, the bay leaves and a little salt and pepper.
Cook 5-6 minutes allowing flavors to blend.
As you put the tomatoes into the pot squeeze them into smaller pieces and release into the pot.
Add the chicken stock, water and the herbs. Let cook for 15 minutes.
Add the beans and cook for another 5 minutes.
Add ditalini to each bowl.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Linguine con Vongole

Friday, April 30, 2010 3:36:55 PM America/New_York

Ingredients
1 pound linguine pasta
4 cloves sliced garlic
6 clams
6 shrimp
¼ pound calamari
¼ scungilli
1 quart Mike's Deli sauce marinara
oil
salt & pepper

 

Directions
Boil lightly salted water for the linguine add and cook al dente. 8-10 minutes.
Clean all seafood well.
In a large sauté pan add oil and the garlic, let brown lightly and add tomato sauce, the seafood cook for 6-8 minutes covered or until clams open.
Drain linguine and add to the pan.
Mix well.
Salt and pepper to taste.
Makes 4 large portions.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Fettuccini alla Bolognese

Friday, April 30, 2010 3:34:50 PM America/New_York

Ingredients
1 onion chopped
2 cloves garlic
1 pound chopped meat
1 small carrot
1 cup grated Mike's Deli imported parmigiano
2 tablespoons chopped parsley
1 quart Mike's Deli tomato sauce
salt & pepper

 

Directions
Boil lightly salted water.
Boil the fettuccini al dente 10-12 minutes.
Meanwhile peel and chop the onions into small dice.
Dice the garlic, peel and grate the carrot.
Heat sauté pan and add a little oil and lightly brown the onions and carrot.
Add the chop meat, salt and pepper and the parsley.
Add the tomato sauce and ½ the cheese.
Drain the pasta and add it to the tomato-meat mixture.
Top with the rest of the cheese.
Serves 6.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Ravioli

Friday, April 30, 2010 3:33:09 PM America/New_York

Ingredients
20 Mike's Deli stuffed ravioli
2 cups Mike's Deli marinara
2 tablespoons parmigiano
½ cup Mike's Deli fresh mozzarella
salt & pepper
oil

 

Directions
Preheat oven to 350 degrees.
Boil lightly salted water and cook the ravioli, 10-12 minutes.
Lightly grease small casserole add a little marinara and ravioli, the rest of the marinara, the mozzarella and then the parmigiano.
Heat for 20-22 minutes.
Makes 4 small portions.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Manicotti al Forno

Friday, April 30, 2010 3:31:51 PM America/New_York

Ingredients
12 manicotti crepes
2 cups Mike's Deli tomato sauce
2 tablespoons Mike's Deli imported parmigiano reggiano
½ cup Mike's Deli fresh mozzarella
oil
salt & pepper

 

Directions
Preheat oven to 350 degrees.
In a small mixing bowl mix parmigiano cheese with the mozzarella, a little salt and pepper.
Stuff the manicotti.
Lightly oil the bottom of a casserole dish adding 1 cup of the tomato sauce.
Place the manicotti on top and then cover with tomato sauce.
Cover with foil and bake for 45 minutes to 1 hour.
Serves 3.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Vegetarian Lasagna

Friday, April 30, 2010 3:30:08 PM America/New_York

Ingredients
1 quart cream cheese
5 roasted red peppers
12 pieces grilled zucchini
12 pieces grilled eggplant
12 slices carrot
½ head broccoli
½ bunch asparagus
½ cup corn
1 cup roasted peppers
½ cup parmigiano (grated)
2 cups mozzarella
salt & pepper
oil

 

Directions
Put peppers in a blender and pulse on high add the cream cheese in 4 parts allowing to blend between each addition.
Salt and pepper to taste.
Heat grill slice zucchini and eggplant into ¼ inch pieces.
Toss in oil, salt and pepper.
Grill in each side until marked.
The zucchini will take a little linger than the eggplant.
Set on plate when finished.
Slice the carrot lengthwise as thinly as possible 1/8 of an inch is good.
Toss in oil, salt and pepper.
Place on a sheet pan and bake for 10-12 minutes.
Remove when they start to brown at the edges.
Let cool.
Blanch the asparagus and the broccoli florets for 1 minute, run under cold water.
Chop roasted red peppers and in a mixing bowl add the pepper, corn and the asparagus.
Toss with the parmigiano and mozzarella.
Mix will add salt and pepper.
Lightly grease a rectangular 13x9" casserole.
Add a thin layer of the red pepper sauce half the grilled eggplant.
Top with the vegetables, cheese mixture.
Spoon red pepper sauce on top.
Repeat this process with the zucchini and the carrots, making sure to add red pepper sauce the vegetable cheese mixture and the lasagna sheets.
Make sure the top is covered lightly with tomato sauce. Top with broccoli.
Cover in foil.
Cook for 1 hour at 350 degrees.
Serves 9.
Serve with Mike's Deli marinara.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Lasagna

Friday, April 30, 2010 3:27:48 PM America/New_York

Ingredients
½ Spanish onion
2 cloves garlic
2 tablespoons chopped parsley
1 pound chopped meat
1 cup Mike's Deli fresh ricotta
½ cup parmigiano reggiano (grated)
2 cups Mike’s Deli fresh mozzarella
1½ quarts Mike’s Deli tomato sauce
1½ pounds of ready bake lasagna sheets
salt & pepper
olive oil

 

Directions
Preheat oven to 350 degrees.
Peel and chop the onion into small dice.
Heat a sauté pan, add 1 tablespoon olive oil, the onions, garlic and the chopped meat.
Sauté until meat browns, adding salt and pepper.
When done let meat cool.
In a large mixing bowl add all of the ingredients except the lasagna sheets and 1 pint of the tomato sauce.
Mix well.
Lightly oil the bottom of a medium sized square or rectangular casserole.
Add a layer of the cheese, meat mixture to the bottom of the casserole.
Top with lasagna sheets.
Repeat until mixture is finished, topping with a little tomato sauce.
Cover with foil and bake for 45 minutes to 1 hour.
Once the lasagna sheet is easily pierced by knife lasagna is finished.
Serves 9.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Pasta al Forno

Friday, April 30, 2010 3:25:34 PM America/New_York

Ingredients
1 pound of ziti pasta
1 quart of Mike's Deli tomato sauce
1 cup Mike's Deli fresh ricotta
3 tablespoons grated cheese
1 cup Mike's Deli fresh mozzarella
salt & pepper
oil

 

Directions
Preheat oven to 350 degrees.
Boil salted water add ziti and cook al dente 8-10 minutes.
When cooked run under cold water to halt the cooking process.
Drain well.
Mix all ingredients in a large mixing bowl.
Place the ziti in a lightly oiled casserole, cover with foil and bake 25-30 minutes.
Top with a little extra sauce.
Serves 6-8.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Clams Oreganato

Friday, April 30, 2010 3:23:40 PM America/New_York

Ingredients
24 clams (opened and chopped) save shells
1 tablespoon diced garlic
½ cup chopped parsley
½ cup parmigiano cheese
½ pound bread crumbs
1 tablespoon oregano
1 lemon (juiced)
½ cup olive oil

 

Directions
Add the chopped clams with the next five ingredients mix well.
Add the lemon juice mix, and then the oil and mix again.
Preheat the oven to 350 degrees.
Stuff the shells with the clam mixture and top with a little extra bread crumbs.
Put the clams into a roasting pan.
Line the pan with a little water or white wine.
Allow to cook for 20-25 minutes.
Do not let the pan dry out.
Make sure the pan always has 1/8 to ¼ inch liquid.
Makes 24.
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

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