Author Archives: Fred Bollaci

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.

Ossobuco alla Milanese (Braised Veal Shanks)

    OSSOBUCO alla Milanese (c) Fred Bollaci Serves 4 4 Veal shanks with large marrow bones Flour (to coat shanks) Salt and pepper to coat and to taste in the preparation Salt and pepper the shanks, Dredge in flour, … Continue reading

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Pasta all’ Ubriaco (Drunken Pasta) Cooked in Red Wine

Pasta all’ Ubriaco (Drunken Pasta). Used Fusilli and Sangiovese wine to cook down the pasta. Great for a summer holiday party (hope we can have some this year), it’s good an hour later as long as the pasta is al … Continue reading

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GOLF KITCHEN RECIPE: TOMATO SALAD. TOMATO SORBET, FRIED GREEN TOMATO AND CAMPARI TOMATO FILLED WITH TOMATO CHERRY GAZPACHO Recipe by Jamie Simpson, Executive Chef Liaison at The Chef’s Garden at the Culinary Vegetable Institute, Huron, Ohio

  TOMATO SALAD. TOMATO SORBET, FRIED GREEN TOMATO AND CAMPARI TOMATO FILLED WITH TOMATO CHERRY GAZPACHO Recipe by Jamie Simpson, Executive Chef Liaison at The Chef’s Garden at the Culinary Vegetable Institute, Huron, Ohio Recipe and photo courtesy of Golf … Continue reading

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GOLF KITCHEN RECIPE: KENTUCKY GREEN BEE COCKTAIL by Addison Reserve Country Club, Delray Beach, Florida

    Kentucky Green Bee Cocktail Recipe by Javier Burgos, Mixologist, Addison Reserve Country Club Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information and to subscribe to Golf Kitchen Magazine, visit www.golfkitchen.com Mixologist Note: I … Continue reading

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Linguini alla Puttanesca: Olives, Capers, Anchovies, Tomato, Basil, Garlic, Chili Flakes, an Easy Favorite

Linguine alla Puttanesca. Recipe (c) Fred Bollaci Enterprises Puttanesca (Whore’s Sauce) gets its name because it is spicy and sassy, plus can be made quickly with pantry ingredients (in between clients), but really should be called “Pantry Sauce” as most … Continue reading

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