Serves 6 3 dozen littleneck clams, cleaned and shucked 1 cup extra-virgin olive oil 2 cloves garlic, sliced 15 Castelvetrano olives, or other green olives, pitted, reserving a few olives for slicing and finishing the pasta 6 slices speck (or bacon, if preferred) 1/2 cup parsley, chopped Salt 1 pound wholewheat orecchiette (can substitute plain [...]
Bake ricotta in foil for the perfect party hors d’oeuvres, toss it raw on just-boiled pasta to make a creamy and delicious sauce, or use it as a key ingredient in a cake, such as my Zia Donata’s famous Italian cheesecake–the best part is minimum prep and cook time keeps you away from the stove, [...]
Michael talks about Kefi Reopening Kefi in a bigger space must be a dream come true–it confirms the popularity of dishes you grew up on. What hurdles did you encounter creating the new menu selections? There were several new challenges due to the increased seating capacity. We wanted to stay true to the small Kefi [...]
Fresh from the Source My line of all-natural Italian artisanal products imported from Italy (olive oils, sauces and cookies) is expanding. I am currently working on new products such as coffee, pasta, vinegar and more!