Rita uses her imagination in a wide variety of recipes and also gives culinary tricks and tips to create the marriage between the sauce and the pasta. She has simplified the recipes to accommodate today's busy working society without sacrificing their exquisite flavors. Rita takes seriously the quality and preparation of classic Italian dishes. She believes that the preparation and serving of food is a celebration of creativity and an opportunity to share something special with loved ones.

Appetizers

Cestini di Pomodoro con Prosciutto e Brie
Cestini of Tomatoes with Proscioutto and Brie Cheese

Serves 4-6

Ingredients:

Roma Tomatoes - 6
Prosciutto di Parma – 5 slices
Extra virgin olive oil - 1 tablespoon
Brie cheese - 3 oz.
Salt and pepper to taste.
Fresh basil – 7 leaves plus small leaves for decoration

Directions:

Rinse and dry the tomatoes
Cut the ends off so that the tomatoe is flat on both sides
Cut the tomatoe in half
With a teaspoon, scoop out the inside of the tomatoe so that they look like small cups or baskets, place them on a flat plate. Add salt and pepper inside each one.
In a food processor add the prosciutto, the basil leaves and olive oil and chop in small pieces.
Place a small piece of brie, about ½ inch square inside each basket of tomatoe then add about one teaspoon of the prosciutto mixture.
Decorate with the small leaves of basil and serve.

First Course - Soups and Pastas

Penne con Crema Di Broccoli
Penne Pasta with Broccoli Cream Sauce

Serves 4-6

Ingredients:

Broccoli florets - 1, ½ lb.
Chicken broth - 1 cup
Penne pasta - 1 lb.
Extra Virgin Olive Oil - 1/3 cup
Garlic - 3 cloves, minced
Heavy cream - ½ cup
Red Pepper Flakes - 1 tsp.
Salt and pepper to taste
Parmesan cheese - sprinkle on top
Butter - 1 tablespoon

Directions:

In a medium sauce pan add olive oil, butter and garlic,
Turn heat to medium high When the oil is hot add the broccoli, salt, pepper and red pepper flakes.
Cook for about five minutes, add chicken broth. Cover and cook until tender.
Place all the mixture in a food processor and puree. Place the puree back in the pan and heat through
Add cream mix well and turn off Cook the pasta in salted water until al dente.
Drain, mix with the sauce, add parmesan cheese and serve

Zucchini Stracciatella
Zucchini Soup with Egg Drops and Parmesan

Serves 4

Ingredients:

Zucchini - 8 small, diced
Olive oil - 2 tablespoons
Garlic - 2 cloves, chopped
Eggs - 3, lightly beaten
Parmesan cheese - 4 tablespoons
Parsley - 1 tablaspoon chopped.
Salt and black pepper to taste
Chicken broth – 4 cups

Directions:

In a soup pan add oil and garlic sauté for a minute.
Add zucchini, salt and pepper and brown lightly. Add chicken broth, cover pan and cook 20 minutes.
Beat eggs in mixing bowl, add cheese parsley and blend together well.
Remove soup from fire and add egg mixture, stirring it in well, and let stand 3 minutes before serving.

Pomodoro Prezzemolo E Parmigiano
Tomatoes, Parmesan Cheese, and Parsley Sauce

Serves 4

Ingredients:

Olive oil – 1/4 cup
Garlic finely chopped – 2 cloves
Crushed Tomatoes – 1 -28oz can
Italian Parsley finely chopped – 1 cup
Parmesan Cheese grated – 3/4 cup
Salt & Black Pepper – 1/2 tsp. each

Directions:

Heat olive oil on medium high in saucepan.
When oil is hot, add garlic and cook until it is a light brown (take care not to burn the garlic).
Add tomatoes and stir with a wooden spoon.
When sauce comes to a boil, turn heat to simmer and cook for 20 minutes.
Add parsley and Parmesan cheese also add salt and pepper, cook for 5 minutes more.

Main Course - Proteins

Gamberi Alla Francese
Shrimp French Style

Ingredients:

1. Large shrimp – 1 lb
Olive oil – for frying
Flour – 1 cup
Eggs – 3
Butter – 2 tablespoons
White wine –1/2 cup
Lemon – ½
Capers – 1 tablespoon
Salt and black pepper to taste

Directions:

Clean the shrimp, dry with paper towel, butterfly them, add salt and pepper on both sides. Add flour on a flat plate.
Beat the eggs in a bowl, add salt and pepper. Dip shrimp in flour and then in eggs
Add oil in frying pan, turn burner to medium high When oil is hot fry each shrimp until light golden on both sides.
Remove the shrimp from the pan. Wipe pan with paper towel to remove oil, Place back on burner on medium heat add butter, capers and shrimp.
Turn heat to high, add wine and squeeze lemon juice. Let wine evaporate for a minute, turn off and serve.

Sogliola Al Grand Marnier
Filet of Sole Grand Marnier

Ingredients:

Filet of sole – 8
Salt & Black Pepper to taste
Butter – 3 tablespoons
White flour – 1/2 cup
Oranges– 2
Milk– 1 cup
Extra Virgin Olive Oil – 2 tablespoons
Grand Marnier – 1/4 cup

Directions:

Turn heat under frying pan to medium high.
Dip filets in milk and then in the flour.
When the oil is hot, place filets in the pan and cook until golden.
Add the Grand Marnier and cook for 1 minute.
Remove filets and arrange on a platter.
Add 1 tablespoon of butter to the pan and the juice of 1 orange, cook for 1 minute until all flavors blend.
Pour the sauce over the filets, garnish with orange slices and serve Mixed vegetables go very well with this dish.

Desserts

Tricotta con salsa di more e amaretto
Ricotta with amaretto berry sauce

Serves 6

Ingredients:

Ricotta cheese – 2 lb.
Lemon zest – 1 lemon
Sugar – 2 tablespoons
Cinnamon – ½ teaspoon
Nutmeg – ½ teaspoon
Cream cheese – 6 oz.
Vanilla extract – 1 tablespoon

Place all ingredients in a food processor, puree until smooth Arrange all in serving cups.

Sauce:

Frozen mixed berry – 1 lb.
Sugar – 2 tablespoons
Amaretto liquor – ½ cup

Clean the food processor add all ingredients, blend until smooth. Add to the top of each serving cup and serve.