Fettuccine Alfredo

I guess this recipe probably started in Italy. There are stories that a restaurateur in Rome invented it to serve to American tourists in the early part of the 20th Century. Whatever its origins, it is widely popular in America (and probably still popular in Italy with American tourists). For the 25 years I have been in the restaurant business there has always been some type of Alfredo-inspired dish on our menu. Here is a classic “Italian” preparation and a decidedly American treatment with shrimp.

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Shrimp Empanadas

The perfect frozen party food. Keep a batch in the freezer and when unexpected company shows up, pop them in the oven. They’ll wonder how you made something that tastes so good, and looks so complicated, so quickly.

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Chicken and Andouille Empanadas

There are a lot of ingredients in this recipe, but don’t let that discourage you from making these easy pastries. Measure out all ingredients ahead of time and your job will be much easier. Perfect if you have misjudged bulk-food quantities when hosting a party. Keep a batch in the freezer and when you’re the food starts running low, pop them in the oven.

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Caccio e Pepe

I had a friend I college who ate nothing but spaghetti tossed in butter every night. My daughter loves this pasta. It was her go-to dish in Rome and any other restaurant where it was served. Translated the name says it all “Cheese and pepper.” It is a perfect example of how authentic Italian cooking is uncomplicated and makes use of minimal ingredients— in this case: four. I like it at home for a quick easy supper as all of these ingredients are always in my kitchen.

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Butcher’s Pasta

Dario Cecchini comes from a long line of butchers. His family has run the local butcher shop in Panzano, Chianti for 250 years. Dario’s dishes are simple, uncomplicated, and brilliant examples of how to use all cuts of the animal. This is a recipe I created in honor of him. He probably never uses cream-based sauces like we do in America, but you can bet that the meats he uses are perfectly butchered and of the finest quality. Yours should be too.

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Aglio Olio

This is as simple as it gets— garlic, olive oil, and pasta. Always mince garlic from fresh cloves and use it immediately. Never purchase pre-minced garlic in a jar.

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White Pizza

Preheat a pizza stone at 450 in the oven. On a floured surface, roll out pizza dough very thin and…

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Veggie Pizza

Preheat a pizza stone at 450 in the oven. On a floured surface, roll out pizza dough very thin and…

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Sausage and Onion Pizza

I prefer sausage and onion to sausage and mushroom. Caramelized onions make any dish that uses onions instantly better.

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