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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

Ingredients

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


Directions

  • 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.

MANGIA!

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

Orzo

Friday, April 30, 2010 4:00:51 PM America/New_York

Ingredients
1 pound orzo
½ pound shrimp
¼ pound green beans
½ pound artichoke hearts
1 lemon
1 teaspoon diced garlic
oil
salt & pepper

 

Directions
Boil salted water add orzo and cook al dente 7-9 minutes.
Meanwhile slice shrimp in half lengthwise, de-vein and run under cold water.
Set aside in cold lightly salted water.
Cut the ends off the green beans and then cut them in half.
Drain the orzo and run under cold water to halt cooking.
Quarter the artichokes lengthwise.
Toss the cleaned shrimp in a mixing bowl with a little oil, salt and pepper.
Heat a sauté pan add a little oil and the shrimp.
Sauté 4-6 minutes over high heat.
Look for a pinkish-orange color and for the shrimp to curl.
Pull them from the heat.
In a small sauce pan heat 1 quart of water, add a little salt, the green beans and blanch for 1 minute.
Run under cold water and allow to drain.
In small mixing bowl add the diced garlic, the juice of half the lemon and a pinch of salt and pepper.
Wet a towel, ring it out and set it on a flat surface.
Set the mixing bowl on top of this, so when you whisk the vinaigrette the bowl will not move.
With your left hand slowly drizzle the olive oil into the bowl while whisking the vinaigrette together with your right hand.
When it starts to bind (emulsify) taste and adjust for seasoning.
If the vinaigrette tastes of too much lemon add a little warm water, 1 tablespoon at a time.
You have just made an unstable emulsion.
In a large mixing bowl add all the ingredients and toss with the vinaigrette.
Serves 8-10.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Farfalle

Friday, April 30, 2010 3:58:54 PM America/New_York

Ingredients
1 pound farfalle
½ pound Mike's Deli fresh smoked mozzarella
½ pound sun-dried tomatoes
fresh basil
6 walnuts
olive oil
1 tablespoon parmesan
1 clove garlic
salt & pepper

 

Directions
Boil salted water, add pasta and cook al dente 8-10 minutes.
Meanwhile to make the pesto, pick ,wash and towel dry 40 basil leaves.
Put the basil, walnuts, garlic clove and a pinch of salt and pepper into blender.
Slowly drizzle olive oil through the top whole of blender until the ingredients become a paste-like consistency.
Your pesto is finished, set aside.
Drain pasta if finished and set aside.
Cut the smoked mozzarella into ½ inch cubes.
Take the sun-dried tomatoes from the oil and chop them into medium dice.
In a large mixing bowl toss pasta with sun-dried tomatoes, smoked mozzarella and 3 to 4 tablespoons of pesto.
Mix well add salt and pepper to taste.
Serves 8-10.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

Penne Cooked

Friday, April 30, 2010 3:57:15 PM America/New_York

Ingredients
1 pound penne
½ pound Mike's Deli fresh ricotta salata
1 pound chunk smoked turkey
¼ pound Gaeta olives
1 red pepper
olive oil
salt & pepper

 

Directions
Boil salted water for pasta.
Add pasta and cook al dente 10-12 minutes.
Meanwhile cut the ricotta and smoked turkey into small ¼ inch cubes.
If pasta is cooked, drain and set under cold water to stop the cooking process.
It should cool in 1-2 minutes.
Drain off water set aside.
Deseed pepper and chop into medium dice.
In a large mixing bowl add pasta, turkey, ricotta salata, diced red pepper, the olives, olive oil and salt and pepper.
Wash hands and mix well.
Mix the salad gently as you do not want the ricotta salata to crumble.
Serves 8-10.
Posted in All Recipes Primi - Soups and Pastas By Joseph Cipri

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

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