8 trattoria battibecco Recipes

marinated artichoke hearts, diced ,reserve marinade, bow tie pasta, cooked and drained, olive oil, balsamic vinegar (or your favorite ), minced garlic, mozzarella cheese, cubed, grape tomatoes, halved, black pepper, head romaine lettuce , cut into ribbons

olive oil, butter, uncooked boneless skinless chicken breasts , 1 1/12 lbs, roma tomatoes, fresh basil leaves, shredded cheddar cheese

fettuccine or 12 oz spaghetti, olive oil, onion (chopped ), garlic cloves, thinly sliced, dry white wine, bottled clam juice, salt , to taste, shrimp, shelled, deveined, baby spinach, fresh parsley, loosely packed

boneless lean lamb, butter, minced garlic clove, all-purpose flour, chopped fresh parsley, red wine, tomato (peeled, chopped and seeded ), chicken stock, salt, cracked pepper, paprika, oregano, lemon zest (i omitted), capers (i omitted)

olive oil, ground beef, ground pork, chopped fresh spinach leaves, freshly grated parmesan cheese, salt , to taste, ground black pepper , to taste, egg, wonton wrappers, unsalted butter, chopped fresh sage

chopped fresh italian parsley leaves, chopped fresh basil leaves, fresh thyme leaves, chopped shallot, garlic, chopped, fresh lemon juice, dijon mustard, good quality unsalted butter, room temperature, grated aged montasio or asiago cheese, olive oil, speck (smoked prosciutto), thinly sliced and finely chopped, dry, hot capicola (coppa), thinly sliced and chopped (recommended: boar s head), fresh rosemary leaves, finely chopped, ground chuck, kosher salt, freshly ground black pepper, shredded fontina cheese, potato buns, split, toasted pine nuts, wild arugula (or baby arugula), lightly packed