Before starting, slice up 2 large onions and sauté with olive oil until super super soft . Season with salt/ pepper and put aside .

Slice tomatoes about 1/4 inch thick and season on both sides with salt and pepper.

Pass the sliced tomatoes through flour and shake excess four off.Pass tomato slices through beaten eggs and pass through bread crumbs  ( season the breadcrumbs with a bit of dry hot pepper flakes and parmigiano cheese).

Heat some good vegetable oil in a non stick frying pan and fry tomatoes on both sides on low heat until golden brown. Preheat the oven to 375.Place the breaded tomato slices on a baking sheet and place in oven about 10 minutes.

When serving, place on a dish, top with lots of sautéed onions, and add a poached egg .

For the side:

Slice some peeled yam into thin bite size and fry in a non stick frying pan with a bit of vegetable oil on low heat.Season with salt /pepper and allow to drain on paper.

Wait till you see what our chef and his mom picked from her garden ; it stands as tall as Mamma Guerrieri !

Cut this huge squash into 4 or 5 parts and peel the skin. Cut into 1/4's and remove the seeds. Cut squash into large pieces. Put aside.

Use a large sauce pot. Add a good splash of olive oil and sauté some stew sized onions till golden. Add stew sized carrot ,large celery pieces, and stew sized potatoes. Add a few cut tomato and add the squash . Season with some salt, pepper and cover with water. Bring to a boil and simmer for about 1hr. Add some dried oregano and serve. Great dish to portion and freeze for the winter to come.

Ever wonder what to do with long green squash? If you grew up Italian like I did, this is a common vegetable.

The Portuguese taught me SO much about making jams I decided to experiment with my mom ... End result, the most delicious squash jam ever!


Peel squash and cut it up into small pieces. Place in a pot and add a good amount of sugar

Allow to cook down on low heat about 2 hours, stirring occasionally. Add 1/2 cup of Amaretto and continue to boil on low heat.

Use a hand potato masher to break up the squash from time to time. At this point, dissolve about 4 sheets of gelatin in cold water and add. Continue to cook about 5 more minutes mixing from time to time.

Allow to cool, place in jars and make sure to seal tight.To sterilize: place jars in a large pot , put some dishcloths in-between and cover with cold water, boil on low heat about 3 hours and allow to sit overnight without removing cover. The following day dry jars off and store!

Serve with toasts and grated parmigiano or preferred grated cheeses.

 

As seen on ABC

Before beginning this recipe, saute some sliced onions in a bit of olive oil till super soft. Put aside. Gather your preferred cheese and cut into small pieces if its not already shredded, put aside. Cut some tomato into bits, season with salt pepper and put aside. Chop some parsley, put aside.

Place a piece of ham on a work table, then a piece of turkey on top.

Add a good amount of your preferred cheeses.

Add some tomato, parsley and sauteed onions. Season with a light sprinkle of salt/pepper.

Roll tightly, repeat.

Once ready, place on a dish and microwave (or place in oven on a baking pan at 375/400 ) until cheese begins to ooze out and ham begins to burn a bit at the edges- cut in 1/2's and serve with salad (see main photo).

Chef's sister brings back some childhood memories of Napoli .. homemade espresso granita !

Simply make espresso coffee, add a  sufficient amount of sugar do allow to cool down . Pour into some mini old fashioned jars and place in the freezer

Top with some whipped cream and cocoa.

As seen on ABC

Before starting have these ingredients ready.Hotdogs, about two bags of sauerkraut (drained), two slices of prosciutto per hotdog, two slices of thin mozzarella per hotdog,about one green cabbage(sliced super thin), good handful of dried cranberry, olive oil, salt, pepper

Place 50% sauerkraut and 50% sliced cabbage in a large baking pan.Add the dried cranberry mix well.Season with salt pepper a bit of olive oil and put aside.

Place two slices of mozzarella and two slices of prosciutto on a work table and roll the hotdogs.Place the hotdog wraps on top of the cabbage mixture.Repeat. See photo.

Drizzle a splash of olive oil and bake at 375 till cheese oozes and begins to brown and the prosciutto begins to "crispin" (about 25 min ).

Serve the hotdogs on the sweet potato buns with lots of cabbage and cranberry mixture or simply stick a wooden skewer for no carbs.