Recipes From Our Kitchen

March 2011

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Chef Todd English
Carciofi Cacio e Pepe ~ Shaved Artichoke Spaghettini

Number of servings (yield): 4


  • 1 lb baby artichokes (shaved)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup walnuts (toasted)
  • 1 lb fresh spaghetti
  • 2 cups Pecorino
  • 1 tbs coarsely ground black pepper
  • 1/2 bunch chopped parsley


  • Baby Artichokes:
  • Peel artichokes down and shave them on a Japanese mandolin or very sharp knife.
  • In a large saute pan, cook shaved artichokes in extra virgin olive oil over medium low heat until tender, about 4 minutes.
  • Remove, drain and reserve.
  • Toasted Walnuts:
  • Place whole shelled walnuts on a sheet pan and toast in 400 degree oven for 8-10 minutes until color darkens.
  • Remove from oven, and let cool. Once cool, chop in food processor or grate using micro plane.
  • Spaghetti:
  • In a 6 qt sauce pan, boil 1 lb spaghetti until soft, about 8 minutes or per box directions.
  • While pasta is cooking, ladle out 4 – 6 oz of the boiling pasta water and reserve for use in sauce (see method below)
  • Strain pasta and put directly into sauce.
  • Sauce:
  • In a medium bowl, combined grated pecorino, coarsely ground black pepper, and ground walnuts.
  • Pour 4 – 6 oz hot pasta water over mixture and whisk until sauce comes together and cheese melts.
  • Toss in cooked shaved baby artichokes and chopped parsley stirring to coat.
  • To Plate:
  • Place in pasta bowls, garnish with shaved pecorino, shaved raw baby artichokes, and leftover ground walnuts.
  • Serve immediately.


Papa Carciofi

Number of servings (yield): 4 – 6


  • 2 tbs extra virgin olive oil
  • 1 tbs chopped garlic
  • 1/2 Spanish onion, thinly sliced
  • 1 heaping tbs chopped pancetta
  • 6 large fresh artichoke bottoms, chopped
  • 2 1/2 cups chicken broth or canned low-sodium chicken broth
  • 1 1/2 cups cubed day-old bread (hearty peasant loaf) 1/2 inch cubes
  • 2 tbs chopped fresh basil leaves
  • 1 pint cherry tomatoes
  • Salt and pepper to taste
  • Olive oil for tossing
  • 8 oz lump crab meat or Jonah crab
  • 1 tbs. olive oil
  • 1/4 cup Parmesan cheese- shaved for garnish
  • 1/4 cup chopped mint


  • Place a large sauce pan over medium heat and when hot add 2 tablespoons olive oil.
  • Add garlic, onion, & pancetta, stirring well after each addition and cook until the onion has softened but not colored – 2 to 3 minutes.
  • Add artichokes and cook for 2 minutes.
  • Add chicken broth, increase heat to medium-high bring to low boil and cook until artichokes are soft, 5 – 7 minutes.
  • Add bread cubes and basil.
  • Cook for 2 minutes.
  • Roasted tomatoes:
  • Toss cherry tomatoes with olive oil, salt, and pepper and place on sheet pan and roast in oven at 400 degrees for 20 minutes or until charred.
  • Remove and let cool to room temperature.
  • Lightly toss into the crab meat with a tablespoon of olive oil.
  • To Plate:
  • Serve at room temperature in small bowls.
  • First place the artichoke soup in the bowl, then top with the crab and tomato mixture.
  • Drizzle with extra-virgin olive oil, garnish with chopped mint, and shaved parmesan cheese.


Lasagne Di Carnevale ~ Carnevale Lasagna

Number of servings (yield): 8


  • 500 g Lasagne pasta, cooked to al dente, rinsed and with a little olive oil
  • 3 hard boiled eggs, sliced
  • 200 g Small eggplant meatballs
  • 200 g Ricotta cheese
  • 800 g Tomato sauce
  • 500 g Mozzarella, chopped
  • 150 g Parmesan, grated
  • 150 g Ham, chopped
  • 150 g Salame, chopped
  • 200 g Sausage (optional)


  • Preheat oven to 180 ° C or about 375 ° F.
  • In a large baking pan, add a scoop of tomato sauce to the bottom and spread, so the Lasagne won’t stick.
  • Next, layer the lasagne pasta on the bottom so that they also hang over the edge of the pan (at the end, you will fold them in to close the Lasagne).
  • In a large bowl, add the ricotta cheese and several scoops of tomato sauce and blend together to form a smooth, light pink sauce.
  • Next, add a scoop of tomato sauce and spread over the pasta, then a couple of scoops of the ricotta sauce.
  • Sprinkle several pieces of the sliced eggs, a handful of the little eggplant meatballs, several handfuls of the chopped mozzarella, a little chopped ham and a little chopped salame evenly into the baking pan.
  • Then add another layer of lasagne, this time, just to cover the filling, not hanging over the edge.
  • Repeat this process until the baking pan is almost full (probably 1 more but maybe 2 more times).
  • To finish the Lasagne, layer the pasta to cover, tomato sauce, ricotta sauce then fold in the pasta from the edges.
  • Add a little more tomato sauce and sprinkle a couple of generous handfuls of grated Parmesan over the top.
  • End with one last layer of lasagne, tomato sauce, and generous grated Parmesan.
  • Bake in the preheated oven for about 15-20 minutes until golden.
  • Let the Lasagne cool down and set for a few minutes before serving.

The Kid’s Kitchen

Chloe & Siena’s Recipes

Strawberry Surprise

Well folks it’s March again! And something to make your March a lot brighter is this delicious treat, that I call, Strawberry Surprise! Here are the delicious, and simple ingredients to make it


  • 2 cups strawberries, cut in half
  • 1 cup of whipping cream, whipped (after the cake is cooked)
  • ½ cup butter
  • 3 eggs
  • 1 cup milk
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1 tsp vanilla


  • Mixer on medium
  • Grease or spray a 9 by 12 pan.
  • Cream the butter and sugar, add the eggs one at a time, add the vanilla, blending well.
  • Add the milk slowly, and then carefully add in all your dry ingredients.
  • Pour the batter into the cake pan.
  • Lightly sprinkle a few teaspoons of sugar on top.
  • Bake for 30 minutes at 350 degrees.
  • Once the cake cools, cut into pieces.
  • Carefully top the cake with strawberries and whipped cream.


Siena’s Healthy Fruit Dessert


  • Fresh Strawberries, Blueberries, Bananas, Pears, Apple or any other fresh fruit
  • Fresh whipped cream
  • Tiny chocolate chips, if you want them


  • Wash and clean all the fruit.
  • Cut the fruit into bite size pieces.
  • Fill an individual sized glass bowl with a mixture of fruit. (Use a glass bowl so that you can see the colorful fruit!).
  • Top each bowl with a generous dollop of whipped cream
  • Add some mini chocolate chips or chocolate syrup, if you want.
  • Enjoy! It’s yummy and I made it 2 nights in a row for my family!