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Add 1 glass of white wine and let the wine evaporate. Recipe by Chef Nunzio Patruno. 1 cup of blanched spinach, roughly chopped Continue stirring adding more chicken stock as needed. Shave slivers of pecorino cheese over the dish. Strain the pasta & cauliflower and toss with the beans and cherry tomato sauce. Serve with couscous, rice pilaf, or greens. Let it simmer for 2 minutes. Place them into salted boiling water. salt & pepper. To serve: Remove the pan from the oven and let it rest for 20 minutes. In a deep baking dish, coat inside of the dish with butter. Finish by drizzling the remaining sheet pan juices over the bundles and escarole. ¾ pounds of barley can of plum tomatoes, crushed Toss the Gnocchi with the tomato and seafood sauce. To plate the quail; on each plate, place the quail on top of one spoonful of risotto. Cover with a lid and cook for 5 minutes. 3 boiled eggs, quartered Place on each parchment 1 Orata fillet (skin down), 2 lemon slices, 2 clams and 3 mussels. Place them into a mixing bowl and dress with garlic, parsley, lemon juice and extra virgin olive oil. Let the sherry evaporate for 1 minute. This is the “Eating My Greens and Loving all the Flavor Dish”. He becomes infatuated with Michelle (Tovah Feldshuh), an attractive employee at the local bakery, but when he expresses his affection for her, he is heartbroken to learn she is married with a child. Slice the onions and the tomatoes. This recipe combines spectacular flavors in a pleasantly surprising sweet & sour explosion leaving your palate clean with no salty or syrupy after taste. The film stars David Proval, James Andronica, Morgana King, Joe Spinell, Tovah Feldshuh and Maria Smith. First, you get the right cut of black Angus beef chop. bunch of fresh scallions, finely chopped Finally, sprinkle with flat leaf parsley; drizzle with extra virgin olive oil & sprinkle with pecorino cheese. Cook for 20 minutes and set aside. To cook the risotto; In a medium sized thick bottom pot add 1 ounce of extra virgin olive oil, onions and garlic. 2 lemons In a medium saute pan, cook the onions and garlic in olive oil until golden. Gnocchi di Ricotta alla Fiorentina Golden pastry shells stuffed with chocolate chips and ricotta cheese. Remove from oven. 8 slices prosciutto 1 garlic clove finely chopped olive oil extra virgin Cannelloni of Zucchini 1 bunch of curly kale or collard greens or black Tuscan kale Add 1 ladle of chicken stock and salt & pepper. Gently toss the gnocchi with sauce and serve with freshly grated Parmiggiano cheese. salt & pepper. The mushrooms combined with the flour and the chicken stock will create a thick sauce. stuffed with Mustard Greens, Asparagus & Crab Meat Set aside. Then, roast in advance the fennel seeds in the oven @ 350 degrees for 20 minutes. 1 bunch of baby carrots, washed and peeled Let the wine evaporate and then add the tomatoes and peas. Add the sherry and let evaporate. 2 lbs. Cook for another 5 minutes and remove from the stove. Scoop out the inside of the gourd to be used as a soup bowl. 1 oz. Remove and place them on a paper toweled surface. Serve. Set aside. Slice off the top of a pumpkin gourd and set aside. 1 ½ quarts of chicken stock Prepare the timballo; coat a 7”x 8” ceramic or Pyrex pan with extra virgin olive oil. Stir the sauce with a wooden spoon and set aside. Please call (973) 984-7700 if you have trouble making a reservation on Resy. Add a little bit of pasta water if needed to loosen up the beans and set aside. ½ glass white wine Fresh water fish is the focus of Chef Patruno’s latest class featuring Piedmont cuisine. salt & pepper. 1 garlic clove, finely chopped Defrost the 2 sheets of puff pastry and roll them very thin. 1 sprig rosemary 1 ounce of grated pecorino cheese 2 ounces of butter. However, when in Rome there are a few dishes you must order before you leave this eternal city. Set aside in a mixing bowl and allow cooling. Grilled Sea Scallops with Spinach and Balsamic Vinegar salt & pepper. Fusilli Calabrese with Porcini Mushrooms and Pancetta, ¾ pounds of fusilli pasta ½ cup diced tomato in a Lemon and White Wine Sauce, 1 pound of small scallops Salt & pepper 1 pound of jumbo lump crab meat Finally, add the chicken stock and cook down until reduced to half.

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