Spaghetti con Pomodori al Forno

"Spaghetti con Pomodori al Forno" .. or "Spaghetti with Roasted Tomatoes". This rustic Italian dish is loaded with flavor. Roasting the cherry tomatoes intensifies their flavor and adding a pinch of peperoncino flakes gives it that little touch of heat.

The sauce, which come from not only the roasted tomatoes, but from garlic that has been lightly browned in olive oil and tossed under heat my house made spaghetti.

I finish the dish with parmigiano reggiano and fresh torn basil.

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Tomato and Cannellini Bean Soup

"Tomato and Cannellini Bean Soup" .. Have you ever been in a hurry? I was tonight. That meant one of my favorite "go-to" recipes.

This filling dish features protein laden Cannellini Beans, bright San Marzano Tomatoes, Classic Italian Herbs and stock .. either vegetable or chicken.

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Mangia Mangia!

Spaghetti con Crema Spinaci Pomodoro e Sugo

"Spaghetti con Crema Spinaci Pomodoro e Sugo" .. or .. "Spaghetti with Tomato and Spinach Cream Sauce".

This is one of my own creations melding American Italian cuisine with farm fresh ingredients which include fresh tomatoes and spinach from local greenhouse, classic American Italian Herbs and Ohio Goat Cheese and Cream.

My house made pasta completes the dish. 

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Ciao!

Red Wine Spaghetti with Broccoli

In the mood for an untraditional pasta dish? Try my "Red Wine Spaghetti with Broccoli".

I blanch the Broccoli, then warm it in olive oil, red pepper flake and garlic. At the same time, I cook my house made spaghetti in a full bottle of red wine.

This makes for a deep ruby color of the pasta and adds a rich flavor. Combine the pasta with the broccoli and toss with grated Parmigiano Reggiano.

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Enjoy!

Spaghetti al Pomodoro

After a tough day .. I just needed to make my ultimate comfort food. Of course it HAD to be pasta and my favorite is super simple in execution and super flavorful in taste .. "Spaghetti al Pomodoro".

Utilizing the last of my house made spaghetti, I combined "San Marzano Tomatoes", Onions, Garlic and a pinch of Red Pepper Flakes into my idea of perfection.

The sauce or "sugo" is exactly what I needed. 

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Mangia Mangia

Pappardelle with Porcini Mushroom Cognac Cream

I was completely influenced by one of my friends, Chef Carla Pellegrino of Touche Rooftop Restaurant in Miami, after reading a story about her newest spot.

It made me dig into my bag of tricks and make one of my signature dishes .. "Pappardelle with Porcini Mushroom Cognac Cream".

The dish consists of my house made Pappardelle, Porcini Mushrooms, Shallots, Garlic, Heavy Cream and of course .. Cognac.

This is one of my most popular dishes with rich deep flavors and the earthiness of the Porcinis.

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Tied Stuffed Walleye

"Tied Stuffed Walleye" with "Broccoli Puree". I took my "Ohio Roots" with fresh caught Lake Erie Walleye, and combined "French Tied Stuffed Fish" technique served with a Puree of Broccoli.

The "stuffing" is caramelized Leeks, Onions, Celery, Carrots with White Wine then Thyme and diced Shrimp being folded in. I seared the skin of the walleye .. stuffed it and tied it tight and baked in oven at high heat.

The "Broccoli Puree" is super fresh and light as can be with only 3 components .. Broccoli, Water and Salt. Spring has sprung and this bright dish can easily be turned into a vegetarian soup!

Bon Appetit

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Braised Chicken in Tarragon and White Wine

"Braised Chicken in Tarragon and White Wine with Creamy Risotto and Parmigiano Reggiano Broccoli" .. With the price of chicken quarters being extremely affordable these days .. I paid $.99 a pound .. I thought is would be appropriate to highlight these cheaper cuts in a very unique way.

Browning my chicken thighs and legs in olive oil then making a rich sauce of White Wine, Cipollini Onions, Chicken Stock and Tarragon.

For the wine in my sauce, I chose one of my favorite Italian Gavis from the Piedmont Region .. a 2012 Beni di Batasiolo Gavi DOCG .. which is known for its bracingly high acidity and its ability to retain freshness. It worked not only as the foundation of my Chicken dish, but the foundation of my Risotto as well.

The chicken was braised in the sauce then removed and the sauce was thickened with butter.

I am known for my unique Risottos, and this one was my standby classic with the Gavi, Shallots, Chicken Stock and of course .. Parmigiano Reggiano.

The Parmigiano Reggiano theme was continued in the seared broccoli with a Panko/Cheese crumble. 

Bon Appetit

Spaghetti alla Carbonara con Piselli

"Spaghetti alla Carbonara con Piselli" or "Spaghetti Carbonara with Peas" .. This classic "Roman" dish is one of my absolute favorite Central Italian dishes.

This super rich pasta features Extra Virgin Olive Oil, Eggs, Pecorino Romano or Parmigiano-Reggiano Cheese, Guanciale (cured pork jowl or cheek), Black Pepper and of course .. fresh spring Peas.

The trick is to mix the eggs and cheese together, then fold the slightly cooled guanciale and egg mixture without scrambling the eggs. The risk is well worth the effort.

Mangia Mangia!

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Ethiopian Chickpea Wat with Chicken

"Ethiopian Berbere Spices" are one of my absolute favorite seasonings. They're slightly sweet, very aromatic and full of heat! 

I often make my clients "Dora Wat" .. a chicken stew or "Chickpea Wat" .. a vegetarian stew featuring Potatoes, Peas, Carrots, Red Onions, Tomato and of course Chickpeas. 

I decided to go off the reservation tonight for a longtime client and make a "Chickpea/Chicken Wat" by combining the best flavors of both dishes.

The result was a rich, thick stew (Wat) that earned rave reviews. I enjoy cooking ethnic comfort foods just as much as I do "fine dining" dishes. The reaction of these full bodied flavors are very satisfying to me.

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