Rustic Italian Class


  • 1 cup Pine Nuts
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Grated Pecorino Cheese
  • Approx 4 cups Fresh Basil
  • 1-2 cups of Olive Oil
  • 1 TBSP Garlic paste
  • Dash of Salt & Pepper

Directions: Toast pine nuts then put all ingredients into a blender and pulse until desired consistency.


  • 20 Roma tomatoes
  • 3/4 cup Basil oil
  • 1 tsp Salt
  • 1/2 tsp Red Pepper Flakes
  • 2 tsps Honey

Directions: Slice top & bottom of tomato, then run knife from top to bottom of tomato and place in boiling water. Let sit until you notice the skin starting to peel away from side of the tomatoes. Transfer tomatoes into a bowl of ice water to blanch then peel away the skins. Squeeze the tomatoes to remove the seeds (set aside in bowl to use later), then place them in a pot. Take the bowl of seeds you just set aside and pass them through a fine strainer over top of the pot full of tomatoes. You can get rid of the seeds now. Cook tomatoes on medium heat while adding the remaining ingredients. After about 20-30min, use an immersion blender to break down the tomatoes but don’t puree all the way. A few quick pulses will do the trick. 

Provolone Cheese Sauce



  • Equal parts Butter and Flour 

Cheese sauce

  • Approx 1 cup Roux
  • 5 cups Grated Provolone Cheese
  • 1 cup Grated Parmesan Cheese
  • 1 cup Grated Pecorino Cheese
  • 2 cups Asiago Cheese
  • 5 cups Milk* (We love Byrne Milk!)
  • 1 cup Heavy Cream
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • Dash of Nutmeg
  • Salt to taste

Directions: In a saucepan over medium heat, make a roux. Add milk slowly while whisking. Avoid lumps. Then remaining ingredients, whisking cheese into the mixture little by little. Once all ingredients are fully blended together, the sauce is ready to serve.

Bolognese Meat Sauce

  • Equal parts Ground Beef, Ground Pork, Ground Veal, Cubed Pancetta (Approx 1lb of each)
  • 2 cups Mirepoix (Mixture of onion, carrot, celery)
  • 6 cups Gravy
  • 2 cups Beef Stock
  • 2 cups Chianti Wine

Directions: Sauteé pancetta and remove from pan once crispy and place to the side but keep pan hot. Better yet, place the pancetta far away from yourself so you don’t end up eating it before preparing the rest! Place mire poux in the hot saucepan, cook for about 5min then add the meats. Stir in beef broth and let reduce by half, add the wine and let reduce by half. Finally, add gravy & salt to taste.

Homemade Gnocchi with Pesto & Pancetta

Photo Jan 09, 7 52 24 PM (1)

  • 3 lbs Potatoes (Russet are my favorite for this)
  • 1/2 cup Olive Oil
  • 4 Eggs
  • 2 cups Flour
  • Dash of Salt & Pepper
  • Dash of Parmesan cheese
  • 1/2 cup Cubed Pancetta

Directions: Bake potatoes in oven at 350º for an hour. Poke with a fork to make sure they’re soft. Let them cool & remove skins. Put the potatoes through a potato ricer. Put potato onto the counter, shale the flour on top of the potato. Make a well in the middle, add egg and oil into the well. Use fork to stir it all together until it becomes dough life. Once fully mixed, start kneading for about 2-3min then let rest for about 30min. Break dough apart into about baseball sized servings, and roll out into a long rope about 3/4 inch diameter. Cut rope into little pillowy pieces about 1 inch long. Place pieces in boiling water and let cook until they float. While you’re waiting for gnocchi to rise to the surface, sautée pancetta until crispy and set aside. Scoop floating gnocchi out of water and add to pan to sauté with the red onion. Remove from heat once gnocchi has a good sear on the outside. Mix gnocchi & onion with pesto. Sprinkle with pancetta and cheese.

Homemade ‘Ricatoni’ with Bolognese Sauce

  • 2 cups Flour
  • 2 Eggs
  • Pinch of Salt
  • 1/4 cup Heavy cream
  • 1/4 cup Butter
  • 1/4 cup Parmesan cheese
  • 1/4 cup Pecorino cheese

Directions: Put pile of flour on countertop and make a well in middle. Crack egg into well and sprinkle salt. Use fork to stir together, then knead. Let rest for about 30min. Run through a fresh pasta maker machine. Cut pasta rope into about 1 1/2 in long pieces. Cook pasta pieces in boiling water until al dente. Heat bolognese sauce, stir in heavy cream, butter, parmesan cheese & pecorino cheese. Add pasta into the sauce and warm until serving.


Photo Jan 10, 4 35 40 PM

  • Lasagna sheets
  • Ricotta Cheese Mixture
  • Fresh Mozzarella cheese
  • Bolognese Meat Sauce
  • Provolone Cheese Sauce
  • Parmesan cheese
  • Pecorino cheese
  • Ricotta salata

Ricotta Cheese Mixture

  • Dried Oregano
  • Dried Basil
  • Dried Parsley
  • Garlic Powder
  • Onion Powder
  • Parmesan cheese
  • Pecorino cheese
  • Ricotta salata
  • Salt

Directions: First, make the ricotta cheese mixture. Then spoon a layer of gravy into the bottom of a lasagna pan. Top with a layer of lasagna sheets. Add  a layer of meat sauce.  Add another layer of lasagna sheets. Top with a layer of the ricotta mixture and then, a layer of the provolone cheese sauce. Add yet another layer of lasagna sheets. Top with some more gravy, fresh mozzarella cheese and ricotta salata, parmesan and pecorino.

Rice Balls


  • 1 cup Risotto rice
  • 2 cups Beef stock
  • 1/2 cup Ricotta cheese
  • 1/2 cup Peas
  • 1 cup Meat sauce
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Pecorino Cheese

Directions: Cook the rice, let it cool, add to bowl with all ingredients. Mix together and portion them into small balls. Set up a breading station with flour, egg whisked with milk and panko. Roll the rice balls in flour, dip in egg, then roll in panko and fry in saucepan with oil.


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