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, photo by Michael Caronchi. Chef Vincenzo and his restaurants were among the top 100 nationwide featured in … Continue reading →

Posted in Entrees, Fred Bollaci on Dining | Tagged , , | Comments Off on Roasted Chicken with Potatoes, English Peas, and Bacon Lardon by Chef Vincenzo Betulia, The French, Naples, Florida

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 and photo by Chef Vincenzo Betulia, Osteria Tulia, Bar Tulia, and The French, Naples, Florida, featured in “The Restaurant Diet” my first book. INGREDIENTS 1 small zucchini 1 small yellow squash 1 tomato 8 oz. … Continue reading →

Posted in Entrees, Florida Golden Palate Partners | Tagged , , | Comments Off on Gulf Snapper “In Cartoccio” by Chef Vincenzo Betulia, Osteria Tulia, Bar Tulia, & The French, Naples, Florida

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 →

Posted in Entrees, Fred Bollaci on Dining, Pastas and Sauces | Tagged , , , , | Comments Off on Pasta with Smoked Salmon Pink Sauce, Perfect for Brunch!

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 →

Posted in Entrees, Fred Bollaci on Dining, Pastas and Sauces | Tagged , , , | Comments Off on Pasta “Scampi” with Ripe Tomatoes and Shrimp

GOLF KITCHEN RECIPE: CRISPY SKIN MAPLE LEAF DUCK Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizer Country Club, Delray Beach, Florida

Posted on May 29, 2020 by Fred Bollaci

    Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizner Country Club, Delray Beach, Florida. CRISPY SKIN MAPLE LEAF DUCK WITH DARK CHOCOLATE CURRY, BRAISED BELUGA LENTILS, POMEGRANATE AND CITRUS Recipe courtesy of Diana DeLucia, Golf Kitchen. Image courtesy Mizner … Continue reading →

Posted in Entrees, Fred Bollaci on Dining | Tagged , , | Comments Off on GOLF KITCHEN RECIPE: CRISPY SKIN MAPLE LEAF DUCK Recipe Hannah Flora-Mihajlovic, Executive Sous Chef at Mizer Country Club, Delray Beach, Florida