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A creamy, dreamy plate of fettuccine!So much flavor in one fork full. Salty, meaty, creamy, and fresh. The lemon zest gives it such freshness and brightens the whole thing!

INGREDIENTS FOR 2-3 PORTIONS-250 gr of dry fettuccine (if using fresh use 300 gr)-250 ml heavy cream-125 ml white wine-100 gr Prosciutto di Parma -150 gr shitake or other mushrooms -150 gr asparagus-1 shallot-2 tbsp butter-2 tbsp Parmigiano Reggiano -1tbsp monced parsley-Lemon zest -1/2 tsp salt or to taste

METHOD1. Thinly slice shallot, chop asparagus reserving the tips, slice mushrooms, and cut prosciutto into strips.2. Turn pasta water on high and heat up a pan on medium heat. 3. Add butter to the pan, once meted add shallot.4. Gently sweat shallot and add white wine. 5. When wine reduces half way, add mushrooms. 6. Once wine has completely reduced, add Prosciutto and asparagus. 7. Cook for a few minutes and add cream.8. Start cooking the pasta, and when pasta is 2 minutes from being al dente, add the asparagus tips to the water.9. Remove tips after 1 minute and reserve.10. Drain pasta and reserve some pasta water.11. Add pasta to cream sauce along with 4 oz of pasta water.12. Toss pasta for 1 minute, add parsley and Parmigiano and stir.13. Plate, top with sauce, garnish with asparagus tips, grate some lemon zest on top and enjoy!Buon Appetito Amici 💚#fettuccine # creamsauce #shallot #asparagus #prosciutto #shitake #beautifulpasta#italianfood #pastarecipes#italianchef #foodandwine #yumyumyum#whatsinmyplate #food52grams #pastaislove #pastaislife #pastaobsessed

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  • Rosangela Atte


-3 lbs whole chicken roasted or cooked in stock (4 cups shredded chicken)

-4 homemade or store bought raw pie crusts

-2 leeks

-4 celery stalks

-2 garlic cloves

-3 medium baked or boiled potatoes

-4 medium roasted or steamed carrots

-1 cup frozen peas

-2 bay leaves

-3 thyme sprigs

-1/4 cup minced parsley

-1/2 cup white wine

-1/2 cup dried porcini mushrooms

-1 L chicken stock

-1/2 cup butter

-1/2 cup flour

-1 tsp salt

-1/2 tsp black pepper


1. Add the porcini mushrooms to the hot chicken stock and let them reconstitute for 30 minutes.

2. Melt butter in a large pot and add sliced leeks that have been thoroughly washed as well as chopped, celery.

3. Add salt, 1/4 cup of water, cover and cook until softened.

4. Once softened, add the herbs and garlic and cook for 1 minute.

5. Add flour and cook for a couple of minutes then add white wine.

6. Remove porcini from stock with a slotted spoon, chop them and set them aside.

7. Strain porcini infused chicken stock through a fine sieve lined with cheesecloth or a coffee filter.

8. Add hot stock to the pot while whisking.

9. Once thickened, add the chopped chicken, diced potatoes and carrots, peas and porcini.

10. Remove herbs and add minced parsley and black pepper.

11. Stir and cook for 5 minutes on low.

12. Fill two 9" pie dishes to the top, cover with crust, brush with eggwash, and bake for 1 hour at 350F°.

Or until crust is crispy, golden and completely cooked throughout.

#chickenpotpie #comfortfood #beautifulfood #savorypie #patebrisee #elevatefood #porcinimushrooms #chickenandporcini #porciniandchicken

Who says meatloaf has to be boring and dry?

This pork meatloaf is anything but! Super flavorful, tender, moist, and perfect for entertaining! Prepare it a day ahead and bake 2 hours before serving.

The secret to keeping the perfect shape with no cracks, is to wrap it in parchment paper and baking it at 350F° for 1.5 hours, then broiling it for 10 minutes.

INGREDIENTS (8-10 servings)

•1 Kg ground pork

•2 Italian buns or 4-5 slices of white bread

•3 eggs

•1/2 cup Pecorino Romano or Parmigiano Reggiano or a mix of both

•2 tsp garlic powder

•1/4 cup minced Italian parsley

•1/4 cup minced basil

•1 tsp of salt

•1/2 tsp black pepper

•300 gr caciocavallo sliced in thick slices

•1 cup of grape or cherry tomatoes

•1/4 cup A.P. flour

•2 cups of chicken stock

•3 tbsp EV


1. Soak the bread in water, then squeeze as much water out as you can

2. Add the bread to the ground pork, with the eggs, cheese, spices and herbs

3. Mix with your hands until well incorporated

4. Spread the mixture evenly, on a parchment paper lined standard cookie sheet all the way to the edges

5. Arrange the caciocavallo all over, leaving a 1 inch border around

6. Lift the side of the parchment paper closest to you and roll the meat towards the center, away from you until you have a perfect log

7. Make sure the seam is on the bottom, arrange tomatoes on top and tightly wrap the parchment paper around the meat,twisting the sides

8. Add 2 cups of chicken stock to the pan and bake at 350F° for 1.5 hours or until a digital thermometer inserted in the center of the meatloaf,reads 165F°

9. When meatloaf is cooked,unwrap it,drizzle with oil,and broil for 10 minutes or until browned on top

10. Gently remove the meatloaf from the pan onto your serving platter, with the help of 2 metal spatulas and tent it with aluminum foil

11. Place the cooled, pan drippings in a small pot, add the flour and cook until thickened or until flour cooks. Adjust seasoning and thickness to your liking

12. Serve with your favorite vegetables and gravy on the side

Buon Appetito Amici!

#meatloaf #giantmeatball

#porkmeatloaf #sundaylunch #sundaydinner #easymeal #easyrecipes

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