Cesare Casella

Pasta Tordellatta Pasta with Ricotta, Spinach, and Meat Sauce Serves  4 as an Appetizer Ingredients: 3 quarts water 1 ½ tablespoons salt 10 ounces fresh pasta (I prefer 3-x-1-inch rectangles, but any size will do) 1 cup Meat Sauce (pg 97) 1 cup Sauteed Spinach (pg 99) 1 cup fresh ricotta cheese 6 tablespoons freshly […]

Frittata di Cipolle Red Onion Omelet Serves 4 Ingredients: 3 tablespoons extra virgin olive oil 2 cups thinly sliced red onions 1 teaspoon salt 2 tablespoons white wine 4 medium eggs 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh Italian parsley ½ teaspoon fresh ground black pepper Procedure: 1. Place 1 ½ […]

Fagottini di Mele con Crema al Calvados di Romano Romano’s Apple Cream Crepes with Calvados Serves 5 Ingredients: Il Ripieno (FILLING): 2 apples 3 tablespoons Calvados liqueur 1 tablespoon flour 7 tablespoons sugar ¼ teaspoon vanilla extract 4 tablespoons sweet butter 1 cup milk 4 tablespoons white wine 1 egg Makes 5 Crepes Fagottini (CREPES): […]

Langostine al Guazzetto di Romano Romano’s Prawns in Cognac Serves 4 Ingredients: 16 prawns, cleaned and shelled, leaving the heads intact (if you can’t get prawns, use very large shrimp) Flour, for dredging 2 tablespoons sweet butter 2 tablespoons olive oil 1 clove garlic, peeled and crushed Pinch of crushed red pepper flakes Salt and […]

Spaghetti con le Acciughe di Romano Romano’s Spaghetti with Anchovies Serves 4 as an appetizer Ingredients: 3 quarts water 1 ½ tablespoons salt, plus extra to taste ½ pound spaghetti 8 ounces anchovies preserved in olive oil 2 tablespoons extra-virgin olive oil ¼ teaspoon crushed red pepper flakes 1 clove garlic, peeled and crushed Fresh […]