FRESH MOZZEARELLA CAPER
Salad Ingredients:
  • 1)     Baby spinach leaves
  • 2)    About 8 0z fresh (soft) mozzarella in balls
  • 3)    4-5 large tomatoes, in 1/4″ slices
  • 4)    5 tablespoons capers
  • 5)    Black olives, sliced
Dressing Ingredients:
  • 1)     Juice of one lemon
  • 2)    3-4 tablespoons of Dijon mustard
  • 3)    1/4/cup olive or canola oil

Arrange spinach on large serving plate. Slice tomatoes and arrange over spinach. Slice mozzarella and place on tomatoes. Sprinkle capers and black olives over plate. Mix juice and mustard; whip in oil gradually until emulsified; drizzle over all.


Chill for couple hours, at least.

Veal marsala
Ingredients:
  • 1)    8 veal cutlets (about 3 ounces each)
  • 2)    Salt and freshly ground black pepper
  • 3)    2 to 3 tablespoons unsalted butter
  • 4)    2 to 4 tablespoons olive oil
  • 5)    2 to 4 garlic cloves, smashed
  • 6)    2 ounces assorted mushrooms, sliced
  • 7)    1/2 cup sweet Marsala
  • 8)    3/4 cup low-salt chicken broth
  • 9)    Leaves from 1 fresh rosemary sprig

TORTELLINI ALFREDO
Ingredients:
  • 1)    2 lbs. tortellini (meat or cheese)
  • 2)    1 pt. Half and Half cream
  • 3)    1 stick butter
  • 4)    1/2 c. Parmesan cheese
  • 5)    Salt and white pepper to taste
Directions

In a large pot, cook tortellini according to package directions. Melt butter in a skillet, add Half and Half. Drain tortellini, add the melted butter and Half and Half. Slowly add Parmesan cheese while continually stirring over low heat. Also add garlic at this time. Continue to add cheese until sauce thickens. Sprinkle with black pepper and serve.