A terrific Spring & Early Summer dish. Easy to make and healthy to eat. Go for the Fava Beans!
|
|||||
Quick Links
|
This pasta recipe calls for Béchamel sauce. We have modified a recipe on one of Barbara Kafka’s books that contains far less fat, and tastes just as good as Béchamel made on the stove top. Continue: 
This recipe is the original ham pie made by my father each year at Easter and Christmas. It first appeared in his cookbook “Pat’s Pride”, published in 1983 by Gulfstream Printing Inc. Continue: 
Roasted peppers, garlic, prosciutto and olive oil are the main ingredients in this simple and delicious pasta dish. When we say simple, we mean it! We roast these little guys the lazy person’s way – in a hot oven. Continue: 
This dish uses only the duck legs. The breasts may be used for numerous other recipes. The long cooking time is not indicative of the difficulty level. If duck is not available, chicken may be substituted. Continue: 
Salmon is a perfect fish to pair with pasta. this salmon & pasta dish takes advantage of the flavors that surface when fresh salmon is grilled. Continue: 
Farfalle are an easy pasta to make because it is difficult to overcook them. This dish offers layers of complexity that are not often found in an easy to make dish. If desired, this dish is also good without the chicken! Continue: 
All of us are busy, but all of us need to eat! So whenever we make a dish that is easy, fast, and good, that is something we want to share. In addition to that, pasta is a very forgiving dish so if one ingredient is not in your larder, there is probably another that will do just as well. Continue: 
Salmon is a perfect fish to pair with pasta. This salmon & pasta dish takes advantage of the flavors that surface when fresh salmon is grilled. While this recipe calls for fettuccine pasts, any pasta would do. We are partial to longer pasta, but the choice is a personal one. Continue: 
Preparing the Dish! Add to the olive oil in a large skillet. Saute for 1-2 minutes over medium heat, then add the anchovies. Crush the anchovies with the tines of fork and incorporate them into the garlic and oil mixture. Add the oregano, and the tarragon and cook for another 1/2 minute or so. Add Continue: |
||||
|
About Us Terms of Use Privacy Policy Returns & Cancellations © De Angelis Wines - All Rights Reserved | Design by Minigraphix Studio |
|||||