Scallopini of Pork

Stuffed with prosciutto, mozzarella and sage

  • 18 1.5 Oz. Pork Tenderloin Slices
  • 1 cup flour
  • Salt and pepper to taste
  • 9 thin slices prosciutto, diced
  • 10 leaves chopped fresh sage
  • 1 ½ Cup Grated Mozzarella
  • 2 oz. Olive Oil
  • 1 Cup dry white wine
  • ½ juiced lemon
  • 8 oz brown sauce
  • 3 tbs. butter
  • 3 tbs. chopped Italian parsley

Full Recipe

Chocolate Zabaglione

(6 servings)

  • 1 Cup Whipping Cream
  • ½ Cup Powdered Sugar
  • 5 Egg Yolks
  • 5 Tbs. Dark Crème de Cacao
  • 3 Tbs. Godiva Chocolate Liqueur

Full Recipe

Veal with Morel Mushrooms and Brandy Cream Sauce

  • 3 oz. Olive Oil
  • 12 pieces Veal Loin Slices, ¼ inch thick
  • ½ cup flour
  • 2 Shallots, finely diced
  • 56 Medium Size Morel Mushrooms
  • ¼ cup brandy
  • 1 cup heavy cream
  • ¼ cup Bordilaise Sauce
  • ¼ tsp. Kosher Salt
  • pinch pepper
  • 1 ½ tsp. parsley chopped

Full Recipe

Butternut Squash Soup with Pinenuts

Makes 1 ½ quarts

  • 6 cups (about 1 ½ squash)
  • ¼ cup melted butter, for brushing
  • 1 tbs. + 1 tsp. kosher salt
  • 2/3 tsp. + ½ tsp. ground white pepper
  • 3 ½ cups chicken or vegetable stock
  • 4 tbs. honey
  • 1 tsp. fresh ginger, peeled and minced
  • 4 oz. heavy cream
  • ¼ teaspoon nutmeg

Full Recipe

Minestrone Soup

  • ¼ Cup Olive Oil
  • 2 Links Hot Italian Sausage
  • 1 Diced Medium Onion
  • 1 clove Garlic, Finely Diced
  • 1 Medium Leek, Diced
  • 1 Medium Carrot, Diced
  • 1 rib Celery
  • 1 Summer Squash
  • 1/2 tbs. Italian Seasoning
  • 2 Quarts Chicken Stock
  • 8 oz. can Diced Tomato
  • 3 tbs. Corn Starch, dissolved in ¼ cup water
  • Cooked Pasta
  • Salt and Pepper to Taste

Full Recipe

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