| Fettuccine
Alfredo -
Italian restaurateur Alfredo di Lello is credited with creating
this dish in the 1920's. The fettuccine is enrobed in a rich,
yet simple sauce of butter, grated Parmesan cheese, heavy cream,
salt and freshly ground black pepper...and nothing more. |
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| Crispy
Mascarpone Rigatoni
- Large rigatoni pasta is cooked al dente, dipped in egg, rolled
in bread crumbs, fried, stuffed with a savory mascarpone filling
and served with marinara sauce and shaved provolone. Recipe by
Chef Jasper Mirabile, Jr. |
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| Penne
with Fennel
- Fresh fennel has a light licorice flavor, which mellows with
cooking. When trimming the fennel bulbs, save some of the feathery
leaves for garnish. |
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