Roasted Chicken with Potatoes, English Peas, and Bacon Lardon by Chef Vincenzo Betulia, The French, Naples, Florida

Posted on March 15, 2021 by Fred Bollaci

  Chef Vincenzo Betulia’s Roasted chicken with potatoes, English peas and Bacon Lardon from his restaurant The French Brasserie Rustique. Recipe by Vincenzo Betulia. Chef Vincenzo and his restaurants were among the top 100 nationwide featured in my first book, … Continue reading →

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Gulf Snapper “In Cartoccio” by Chef Vincenzo Betulia, Osteria Tulia, Bar Tulia, & The French, Naples, Florida

Posted on March 15, 2021 by Fred Bollaci

Gulf Snapper “In Cartoccio” Recipe courtesy of Chef Vincenzo Betulia   INGREDIENTS 1 small zucchini 1 small yellow squash 1 tomato 8 oz. filet of Gulf red snapper, skin off 10 Niçoise or Kalamata olives, pitted 1 tbsp. capers, drained … Continue reading →

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Chilled Cantaloupe Soup with Fresh Chantilly Cream- A Perfect Summer Starter or Dessert!

Posted on July 8, 2020 by Fred Bollaci

  This delicious, refreshing soup works great as a starter, as well as for dessert, especially during the summer months when the weather is hot and the likelihood of finding a ripe, sweet, delicious melon is greater. Serves 4 Ingredients: … Continue reading →

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Pasta with Smoked Salmon Pink Sauce, Perfect for Brunch!

Posted on July 8, 2020 by Fred Bollaci

Pasta with Smoked Salmon Pink Sauce Perfect for Brunch! Serves 2-3 Ingredients 1/2 pound imported Italian pasta (or fresh pasta) 1 tablespoon butter 4 ounces Smoked Salmon 1 cup tomato sauce (previously made or store bought) handful fresh basil 1/2 … Continue reading →

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Pasta “Scampi” with Ripe Tomatoes and Shrimp

Posted on July 6, 2020 by Fred Bollaci

Pasta “Scampi” with Ripe Tomatoes and Shrimp Serves 2-3 Ingredients 1/2 pound imported Italian pasta 1/2 pound Shrimp, peeled, deveined. 2 cups ripe cherry or grape tomatoes 3 tbsp extra virgin olive oil, additional for drizzle off the heat at … Continue reading →

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