Welcome to our recipe page. If you'd like to submit your Italian recipe, please do so, and we will include your name, business name, address, and web link as a return courtesy. Please email recipes to Lodge@sonsofitalyli.com

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Recipe by: Marco Lubrano, Executive Chef
La Bussola Ristorante
40 School Street
Glen Cove, NY
516-671-2100

Pork Chop Al Scarpariello

1 pc pork chop
2 cloves garlic sliced
¼ cup extra virgin olive oil
½ cup white wine
1 cup chicken broth
1 pc cherry pepper sliced
1 tblsp flat leaf parsley
all purpose flour for dredging
salt and pepper to taste
juice of ½ lemon

Pre heat skillet on high. Dregde porck chop in flour and shake off excess. Add olive oil to skillet and saute' porck chop until brown on both sides. Add sliced garlic and cherry pepper. When garlic is golden brown, add white wine, chicken broth, salt and pepper. Lower heat to medium, cover, and cook for approximately 8 minutes. Before serving add parsely and lemon juice.

Recipe by: Franco Castelli, Executive Chef
Cafe Girasole Restaurant
1053 Oyster Bay Road
East Norwich, NY
516-624-8330

Galletto Alla Romana (serves 1)

1 baby chicken
1 tablespoon extra virgin olive oil
1 tablespoon dry white wine
fresh herbs of choice (rosemary, sage, marjoram)
1 or 2 cloves garlic, thinly sliced (to taste)
salt and pepper to taste

Open the cleaned chicken to lie flat by the deboning the back. Rub with salt, pepper and oil, then grill two minutes on each side to seal in juices. Now transfer the chicken to a hot oiled pan. Add sliced garlic, fresh herbs and wine. Let wine evaporate for one minute, then cover and let cook on medium heat for 15 minutes. Serve with vegetables.

Recipe by: Pietro Fischetti, Executive Chef:
Blue Honu Restaurant
363 New York Avenue
Huntington, NY
631-421-6900

Fresh Mozzarela and Mango Napolean (Serves 1)

1 ripe mango
Mozzarella curd (recommended) or prepared fresh mozzarella
½ cup ice plus additional bowl of ice
1 bunch basil
1 tsp brown sugar
2 cups vegetable-olive blend oil
2 tsbp sesame oil
4 cups light soy sauce
1 cup granulated sugar
Mango: Peel, slice thinly and set aside.
Fresh mozzarella curd can be purchased at Italian supermarkets or specialty stores.

Place curd in large pot or bowl. In another pot, heat enough water to cover curd at least least twice to 160-180° and salt it well. Pour half the hot water over the curd, mixing slowly until it begins to come together. When it does, strain off as much water as possible, pouring into the bowl of ice; set aside. Pour remaining hot water over mozzarella. Use a wooden spoon or paddle to stretch the mozzarella in water. Once it begins to shine, break off pieces and make them into roughly mango-sized balls (approx. 8 oz. Each). As each is rolled, wrap it in Saran wrap and ties, placing it in the ice bath made earlier with cooking water. Both can also be made with plain hot water and ice, with the ideal temperature colder than room temperature but not refrigerator cold. Allow to cool.
Sesame Basil Oil: Blend fresh basil, half cup ice and brown sugar in blender. Slowly add 2 cups oil then sesame oil while still blending. Salt and pepper to taste. Sweet Soy Reduction: Bring soys sauce and granulated sugar to boil over medium heat, then cook until reduced by half (15-20 minutes). Remove from heat. Assembly: When the mozzarella has cooled, remove one from the bath and unwrap. It should hold its shape. Cut for slices, about double the thickness of the mango slices. Alternatively, layer the slices, starting with mozzarella and topping with mango. Cut the stack in half on the bias an top with microgreens. “Paint” the plate with sesame basil oil and sweet soy reduction and serve.

OTHER GREAT RECIPES:

Porcini Dusted Sea Scallops with Tomato Relish

12 Large Sea Scallops

2 Tablespoons Dried Porcini Powder (See Note Below)

4 Tablespoons Unsalted Butter … Salt & Pepper to Taste

For The Relish:

6 Ripe, Plum Tomatoes

1 Clove of Garlic, Peeled and Minced

1 Tablespoons Olive Oil, Salt & Pepper

1/2 Teaspoon Chopped, Fresh Thyme

Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.

Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

Note: If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground. Serves 4.

Risotto with Arugula, Sun-Dried Tomatoes and Goat's Cheese

The peppery arugula contrasts perfectly with the sweet sun-dried tomatoes and the tangy flavor of goat's cheese in this colorful recipe. Serve a warm slice of goat cheese on top of the creamy risotto to serve for a great presentation.

6 Cups Chicken Broth

1/4 Cup Butter

3 Tablespoons Olive Oil

1/2 Cup Finely Chopped Onion

1 1/2 Cups Arborio or Carnaroli Rice

1/2 Cup Dry White Wine

1 Tube Goat's Cheese (4oz) Coarsely Chopped, Plus 4 Slices for Serving

1/4 Cup Coarsely Chopped Sun-Dried Tomatoes (Ones Covered In Oil)

2 Cups Washed, Chopped Arugula Lettuce

1/2 Cup Grated Parmesan Cheese

2 Tablespoons Butter, Salt & Pepper

Heat the broth in a pot on the stove, and keep warm on low heat. In a heavy pot, heat the 1/4 cup of butter with the olive oil. Add the chopped onion, and cook until it is translucent. Add the rice and stir it well to coat with the onion mixture. Add the wine and cook, stirring constantly until it is absorbed. Begin adding the warm broth by the ladleful, stirring until it is absorbed. Continue cooking the rice in this manner for about 15 minutes. At that time, stir in the goat's cheese, arugula and tomatoes. Continue cooking until the rice is al dente.

Heat up the broiler, and place the slices of goat's cheese on an ovenproof tray. Place under the broiler, and cook until golden and slightly melted. Remove the risotto from the heat, and stir in the parmesan cheese and remaining two tablespoons of butter. Serve in individual bowls, with a slice of goat's cheese on top. Serves 4.

Lamb Chops in Lemon Egg Sauce

Traditionally in Rome, a leg of lamb is cooked for Easter and topped with a lemon egg sauce such as in this recipe. The recipe is said to have its origins in Jewish-Italian cuisine common around Rome which is called Abbacchio Brodettato.

12 Small Lamb Chops

1/2 All-purpose Flour, Salt & Pepper

3 Tablespoons Olive Oil

1/2 Cup White Wine

1/2 Cup Chicken Broth

2 Large Eggs

2 Tablespoons Lemon Juice

2 Tablespoons Fresh, Chopped Parsley

1 Teaspoon Dried Marjoram

Season the flour with salt and pepper, and dredge the chops into the flour. Heat the oil in a heavy skillet, and once hot, add the chops. Cook about 3 to 4 minutes on one side, or until you see the juices run into the pan. Turn, and cook another minute on the other side. Transfer to a warm platter while you make the sauce.

Add the wine to the skillet, and over medium high heat, deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the broth, and continue cooking until this liquid is reduced by 1/3. In a small bowl, beat together the eggs, lemon juice, parsley and marjoram. Season this mixture with salt and pepper. Turn the heat to low, and slowly add the egg mixture into the skillet, stirring constantly. The sauce should be thick and smooth. Pour the sauce over the chops, and serve immediately. Serves 4.

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