Cuisine: Italian
Baked Ziti
This is a favorite recipe for entertaining or taking to a potluck. It can be made ahead, and make 2 casseroles of the recipe to feed 12 people. It's delicious with Italian bread and a salad.
Bobby’s Wonderful Pizza
This is another use of my basic dough recipe. It's all technique but you can get the chewy crust with big bubbles for a very Neapolitan experience!
Focaccia
This focaccia uses my basic 4 ingredient dough. It is light and fluffy because of the folding technique.
Fettuccini Alfredo
Callie perfected our Alfredo sauce. It’s rich and creamy and perfect over pasta.
Spaghetti With Meat Sauce
This is the family authentic recipe from Italy. Rosemary Peritore's mother from Napoli is the original source. She used to make her own pasta and have it drying all over the house.
Spaghetti Carbonara
When I was a child growing up in Italy, I heard this recipe was developed in Rome during WWII to please the American soldiers who were used to bacon and eggs with milk, and the pepper looks like charcoal off the hands of charcoal workers. The Pecorino Romano and spaghetti were local, of course. I've heard other plausible versions that predate the war, but this was the first I heard so I like this one best.
Spicy Chicken Pasta
This was Luke's idea. He said he wanted to cook chicken pasta with red pepper and oregano so I made this into a conventional preparation. Think of it as a base sauce and add mushrooms, spinach, zucchini or other fresh seasonal vegetables.