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Chef/Owner Anthony Santisi credits his
staff for their dedication to the customers' needs and credits
his father for his culinary skills. He is pleased to
share with you below some of his most frequently requested
recipes.
Cavatelli Vincenzo
Lobster Fra Diavolo
Cavatelli Vincenzo
Makes 4 Servings
Ingredients:
4 cloves Garlic, minced
3-4 tblsp. Virgin Olive Oil
2 bunches Broccoli Rabe
10 Sun Dried Tomatoes, chopped
8 Mushrooms, sliced
4 sprigs Rosemary
4 Thyme leaves
Salt and Pepper to taste
1 1/2 lbs. Cavatelli, cooked al dente
Preparation:
In large sauté pan, sauté garlic in olive oil. Blanch
broccoli rabe in boiling water and chop. Add broccoli rabe,
chopped sun-dried tomatoes and sliced mushrooms. Sauté
until slightly brown.
Add rosemary, thyme, salt and pepper to taste. Mix in
the cavatelli along with a little water in which the pasta was
cooked. Toss and served immediately.
Lobster Fra Diavolo
Makes 2 Servings
Ingredients:
3-4 tblsp. Virgin Olive Oil
1 Lobster (1 1/2 lbs.), split and with claws cracked
4-6 Red and Green Italian Hot Peppers, whole
4 whole cloves Garlic
1 pound fresh Italian Tomatoes or canned whole Tomatoes
(drained)
Salt, Pepper, Oregano and Basil to taste
1/2 lb. Linguine, Fettuccine or Tubettini, cooked al dente
Preparation:
In a large skillet, heat oil. Add lobster, meat side
down; cook until golden brown and then turn. Add hot
peppers and garlic, saute. Add tomatoes, salt, pepper,
oregano and basil.
Simmer for about 20 minutes. Serve with cooked pasta.
Spoon lobster sauce over pasta.
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