Directions

• Preheat your oven to 400°F and line a baking sheet with parchment paper. Gently clean the portobello mushrooms, then carefully remove the stems and use a spoon to scrape out the dark gills from the underside, creating a deeper cavity for filling.
• Lightly brush both sides of each mushroom cap with olive oil, ensuring they are evenly coated, then season with salt and pepper. Arrange the mushrooms on the prepared baking sheet and bake for 8-10 minutes.
• Remove the mushrooms from the oven and carefully blot away any excess liquid with a paper towel. Spoon a generous layer of pesto into each mushroom cap, then add the minced garlic and fill each mushroom with fresh mozzarella. Sprinkle grated Parmesan cheese over the top.
• Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, until the mozzarella is fully melted and the mushrooms are tender.
• Remove the mushrooms from the oven and let them cool slightly before finishing with a drizzle of balsamic glaze and a garnish of fresh basil.
• Enjoy!

Directions

• Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 2-3 minutes until bright green and slightly tender, then remove with a slotted spoon and roughly chop. Keep the water boiling for the pasta.
• Cook the orecchiette in the same pot until al dente, then reserve about 1 cup of pasta water before draining.
• Heat olive oil in a large skillet over medium-high heat. Add the lamb sausage and break it apart with a spoon as it cooks until browned and cooked through, about 7-9 minutes.
• Add the garlic and red pepper flakes and cook for 60 seconds until fragrant, being careful not to burn the garlic. Stir in the broccoli rabe and toss to combine with the sausage.
• Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss everything together, adding more pasta water as needed, until the sauce lightly coats the pasta.
• Remove from the heat and stir in the Pecorino Romano. Season with salt and black pepper. Top with additional cheese if desired, then serve warm.
• Enjoy!

Directions

• In a medium mixing bowl, whisk together the ricotta, eggs, sugar, vanilla extract, and lemon zest until smooth and well combined.
• In a separate bowl, stir together the flour, baking powder, and salt. Add them to the ricotta mixture in step 1 and stir until a soft batter forms.
• Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot and heat over medium heat until it reaches 350°F.
• Using a small cookie scoop or two spoons, carefully drop small portions of batter into the hot oil, working in batches so the pan is not overcrowded. Fry the fritters for about 2-3 minutes per side, turning as needed, until they are puffed and golden brown all over.
• Transfer the fritters to a paper towel-lined plate or wire rack to drain briefly.
• Dust the fritters with powdered sugar while they are still warm and serve with warm marinara sauce.
• Enjoy!

Directions

• Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for about 6-8 minutes, turning occasionally, so they brown evenly on all sides. Pour the marinara sauce into the skillet and gently stir to coat the meatballs in the sauce. Add the oregano and red pepper flakes and stir to combine.
• Reduce the heat to medium-low, cover the skillet, and allow the meatballs to simmer for 10-15 minutes, stirring occasionally. While the meatballs are simmering, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the polenta to prevent lumps from forming. Reduce the heat to low and cook for 15-20 minutes, stirring frequently until the polenta becomes thick and creamy.
• Once the polenta is fully cooked, stir in the butter, salt, and grated Parmesan cheese until melted and fully incorporated. If the polenta becomes too thick, stir in a small splash of warm chicken broth to loosen it.
• Spoon the polenta into bowls and spread it slightly to create a base. Top with several meatballs and additional marinara sauce. Finish with extra grated Parmesan and fresh basil if desired.
• Enjoy!

Directions

• Season the pork ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat and sear the pork for 6-8 minutes until browned on all sides. Remove the pork and set it aside.
• Add the onion, carrot, and celery to the same pot and cook for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Pour in the wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
• Stir in the crushed tomatoes, tomato paste, milk, chicken broth, oregano, and thyme. Return the pork to the pot and bring the sauce to a gentle simmer. Partially cover and cook for 80-90 minutes, stirring occasionally, until the pork is tender.
• Remove the pork from the pot and shred it with two forks. Return the shredded pork to the sauce and simmer uncovered for about 10 minutes.
• Meanwhile, cook the rigatoni in salted boiling water according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
• Add the cooked rigatoni to the sauce and toss to coat, adding a little reserved pasta water if needed to loosen the sauce. Stir in the Parmesan and fresh parsley, then serve hot.
• Enjoy!

Directions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook for about 4-5 minutes until soft and translucent. Stir in the garlic paste and cook for 30 seconds until fragrant.
• Add the ground chuck to the skillet. Break it up and cook for 6-8 minutes until the internal temperature reaches at least 160°F.
• Stir in the mushrooms and cook for about 5 minutes until they begin to caramelize. Add the oregano, crushed red pepper, and black pepper. Push everything to the sides of the skillet, then add the tomato paste directly to the center and let it cook undisturbed for 1-2 minutes until it darkens slightly. Stir it through the meat mixture.
• Pour in the passata and bring it to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally, until thick and glossy. Stir in the milk and simmer for 2-3 minutes to reduce slightly. Add the heavy cream and stir until smooth and velvety.
• Stir in the Parmesan and parsley. Add the cooked pasta and a splash of reserved pasta water. Toss over low heat for 2 minutes until the sauce clings to the pasta. Remove from the heat and finish with extra Parmesan cheese before serving.
• Enjoy!