European, Saute Recetas

Chicken Cutlets with Mozzerella and Roasted Red Peppers

Bada Boo, Bada Bing, this here dish will make you sing....Hey, I can't score a hit on every recipe, but…

Chicken Pesto Orecchiette

The number one mistake Americans make when using pesto is using too much. We see the little jar on the shelf and think “It’s so small! I should…

Marinara Sauce

Everybody's got to love a marinara recipe!

Shrimp and Capellini

Shrimp sauteed with shallot and garlic, sauced with white wine, red pepper and Roma tomato. Two pans but very quick!

Steak with black pepper sauce

Here is an easy and delicious meal of a humble steak combined with freshly cracked black peppercorns sauce.

Chicken Risotto (gluten-free)

Spaghetti with Seafood in Tomato and Herb sauce

A colleague of mine brought in some fresh oregano, marjoram, and Italian parsley from his garden, so I looked…

Creamy Chicken Alfredo

A hearty creamy pasta meal everyone will enjoy! Found this from Rambling Cafe.

Chicken Francaise

This is one of my all time faves, but I don't cook it a lot because I gain 3 pounds just thinking about making it. It is SOOO good though, I allow…

Pasta in Red Sauce Recipe (Penne Arrabiata)

Pasta in Red Sauce is a delicious Italian pasta dish bursting with robust flavors of fresh tomato sauce. You…

NETTLE PESTO WITH RAVIOLI

The stinging nettle is one of the tastiest veggies around. It has a robust aroma that is woody and mushroomy. Nettle has one of the highest…

Tomato Marinara with Garlic and Basil

This is a light and tasty sauce that the Roman's called "alla carrettiera". It's named for the drivers who…

Fetuccine mixed with leeks and cattle fish, squid sauce

Fetuccine mixed with leeks and cattle fish, squid sauce

Spanish Scallops

These are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve…

Fresh Cavatelli With Eggs And Bacon (Cavatelli 'ncatenati)

I love this recipe, it's great for breakfast or brunch. This recipe came from Lidia Bastianich's Cookbook…