Cesare Casella

MAIALINO CON PATATE ARROSTO Suckling Pig with Roasted Potatoes Serves 8-10 Usually you make roast suckling pig for a large party. But you can cook half a pig or only the leg with similar results. Ingredients: 1 (17-20 pound) baby pig (if you don’t want to use a whole pig, you can use half of […]

SPAGHETTI CON POMODORO FRESCO Spaghetti with Fresh Tomatoes Serves 4 as an appetizer Ingredients: 3 quarts water 1 ½ tablespoons salt, plus more to taste 6 tablespoons extra-virgin olive oil Pinch of crushed red pepper flakes 10 cloves garlic, peeled and crushed 1 cup julienne fresh basil leaves 1 pound very ripe tomatoes, diced ½ […]

INSALATA DI CREMINI Cremini Salad Serves 4 Ingredients: 2 ½ tablespoons freshly squeezed lemon juice Salt and fresh ground black pepper, to taste ½ cup extra-virgin olive oil 2 teaspoons finely chopped fresh oregano 2 teaspoons finely chopped fresh Italian parsley 3 cups cleaned and sliced Cremini mushrooms 2 cups well-washed arugula 1 cup well-washed […]

TORTINO DI RICOTTA Country Ricotta Souffles Makes four 4-ounce “Souffles” This is a rustic dessert, which is typical in the country. I’ve found that Americans like more sophisticated sweets, but I ate this throughout my childhood, and it’s always been one of my favorites. Ingredients: ½ stick ( ¼ cup) sweet butter, cubed ¼ cup […]

ROVELIINE Pan-Fried Veal Scallops in Tomato Sauce (Serves 4-6)   Ingredients 1 pound veal scallops (8 scallops), pounded to ⅛-inch thickness (beef or chicken scallops can be substituted for the veal) 2 eggs, beaten with ½ teaspoon salt 1 ½ cup dried bread crumbs 1 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon chopped […]