Authentic Italian Cuisine

Water
Salt
32 Mussels
32 Clams
12 Shrimp
8 Large Sea Scallops
24 Calamari
3 Tbsp Extra Virgin Olive Oil
4 Garlic Cloves Crushed Fresh Italian Parsley Diced
to taste Plum Tomatoes
½ Tsp Crushed Red Pepper Seeds Salt and Pepper to taste

Linguine

In a large, covered pot, bring water to boil. Salt to taste.

Rinse the seafood, checking mussels and clams carefully for sand. Remove the interior sacs and cartilage from the calamari and discard. Slice calamari into thin rings. Remove the shells from the shrimp and de-vein.

In a large, heavy skillet, at medium temperature, heat olive oil and add garlic. Saute until golden. Add calamari, clams and parsley to the skillet and cook for 2 minutes, stirring lightly. Add scallops, mussels, shrimp and tomatoes. Season with salt and pepper to taste.

Lower the heat and simmer until clams and mussels open. Discard any unopened clams or mussels. Remove from heat and set aside.

Add linguine to the boiling water. Cook until the pasta is al dente. Drain the pasta and place in serving bowls. Pour the seafood mixture on top of the pasta and stir lightly. Serve immediately.

Preheat oven to 400°
8 Rabbit Legs
5 Cloves of Garlic
2 large sprigs of fresh Rosemary
8 oz. Dry Red Wine
I cup of pitted Black Olives
18 oz. Prepared Veal Stock
5 Tbls. Olive Oil
Instant Polenta
Salt
Pepper

Polenta:

Polenta should be cooked in advance following instructions on package. Pour hot polenta mixture into glass pan, smoothing to a thickness of 1." Refrigerate for at least 5 hours or up to one day. When mixture is firm, cut into circles approximately 4" in diameter. Grill polenta circles over an open flame or fry in skillet lightly coated with olive oil. Set aside.

Rabbit and Sauce:

In oven-proof skillet, saute both sides of rabbit legs until golden brown. Add whole garlic cloves, finely chopped rosemary, salt and pepper to taste.

Cook over medium heat for 5 minutes, stirring constantly. Add red wine and cook until wine has evaporated. Add whole, pitted olives and cook for I to 2 minutes. Add veal stock to mixture and immediately transfer to oven. Cook for 15 to 20 minutes, checking frequently until rabbit legs are thoroughly cooked, but not dry. Remove rabbit legs from sauce and arrange on serving platter with polenta circles. Garnish with black olives. Reduce sauce over hot flame and pour over legs. Serve immediately.

2 pounds of Fresh Calamari (approx 30)
2 Eggs
Fresh Italian Parsley
2 or 3 Cloves of Garlic
½ Cup of Bread Crumbs
1 Tbsp of Pecorino Cheese
1 Anchovy chopped
1 Lemon
½ Cup of Olive Oil
1 Cup of Plum Tomatoes
¼ Cup white wine
Salt and Pepper to taste

Remove, clean and chop half of the tentacles and leave the remaining 15 intact.
Add parsley, anchovy, cheese, bread crumbs, eggs, juice of one lemon, salt and pepper.
Stuff mixture into calamari tubes. Seal with toothpick.
Sautee with olive oil and remaining garlic 2 minutes each side.
Add wine and tomatoes and simmer for 10 minutes.


Serve immediately.

1 box of "Savoiardi" lady fingers (approximately 40 to the box)
8 oz. of Mascarpone Cheese
3 Eggs
4 Tbsp Sugar
3 Tbsp Heavy Whipping Cream
1 Cup of Espresso Coffee
3 Tbsp Cognac
Bittersweet Cocoa Powder

In medium bowl, mix together coffee, Cognac, and 2 Tbsp of sugar until smooth. Dip the lady fingers in the mixture until slightly moist. Arrange half of the lady fingers so they lie flat, in a small, square baking dish.

Separate eggs and whip yolks with 2 Tbsp of sugar until smooth. In a separate bowl, beat the whipping cream with a wire whisk until firm. Blend the mascarpone cheese with the egg yolk mixture. Fold the whipped cream into the mascarpone mixture. Set aside.

In a separate bowl, whip the chilled egg whites until stiff. Gently fold the egg whites into the mascarpone mixture. Spread ½ of mixture over the soaked lady fingers. Create a second layer of lady fingers. Cover with remaining sauce.

Refrigerate for at least 3 hours. Sprinkle with bittersweet cocoa powder just before serving. Slice into individual squares.