 Serves 4
1 pound dried capellini ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon
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 Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
 Adapted from Masseria dei Vini Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed 1 – 1¼ cup of heavy cream ¼ cup dry white wine 2 tablespoons of finely minced shallots 1 teaspoon ground nutmeg 1 teaspoon salt ½ teaspoon white pepper 1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
 Makes 2 cups
1 -15 oz. can of cannellini beans, well rinsed and drained 4-6 tablespoons of grated Parmesan cheese 4 cups spinach leaves, washed and dried ½ cup parsley, shredded 1 small clove garlic, pressed or minced ¼ cup green olive oil ½ teaspoon salt Freshly ground black pepper ¼ cup fresh lemon juice 1 tablespoon pignoli nuts Sliced Italian bread
Variations: Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes. Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf. Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast. Etcetera, etcetera............. |