Recipes Archives - Page 3 of 13 - Fred Bollaci Enterprises

Recipe: “Cacio e Pepe” by Chef Vincenzo Betulia (Osteria Tulia/Bar Tulia) in Naples, FL

Posted on July 29, 2016 by Fred Bollaci

Cacio e Pepe Serves 6 Total cooking time: 20 minutes Ingredients: 2 lbs dried bucatini, (preferably a high-quality artisan brand, such as Giuseppe Cocco, Alfeltra) 2 Tbsp unsalted butter (about ¼ stick) 3 Tbsp extra virgin olive oil 2 tsp … Continue reading →

Posted in Fred Bollaci on Dining, Pastas and Sauces | Tagged cacio e pepe, florida, naples, osteria tulia, pasta, vincenzo betulia | Comments Off

Recipe: Zuppa di Pesce (Traditional Fish Stew) from Platinum Palate, Donatello, Tampa’s Finest Italian Restaurant Since 1984!

Posted on July 10, 2016 by Fred Bollaci

Courtesy of Donatello Restaurant Donatello’s Zuppa di Pesce (Traditional Fish Stew) Every Italian who grew up near the sea shore, whether on the Adriatic or Tyrrhenian (Mediterranean) side of Italy, or one of its islands (Sicily, Sardinia, etc), has … Continue reading →

Posted in Entrees, Florida Golden Palate Partners, Platinum Palate Partners | Tagged cernia, clams, cozze, donatello, florida, grouper, italian, mussels, romantic, salmon, salmone, seafood, tampa, venetian, venezia, venice, vongole, zuppa di pesce | Comments Off

Recipe: Ruth’s Chris Steakhouse Chopped Salad: My Light Version

Posted on June 21, 2016 by Fred Bollaci

Ruth’s Chris Steakhouse Chopped Salad–My Light Version Serves 8 Ingredients: 8 cups packed iceberg lettuce, julienned 1 cup packed fresh spinach, cut into julienne strips 1 cup packed julienne strips radicchio 1/3 cup red onion, chopped into inch long pieces … Continue reading →

Posted in Gourmet, Recipes | Tagged chopped salad, ruths chris | Comments Off

Pesto alla Genovese & Basil Oil Recipes from Platinum Palate™ Member Sandra Rosy Lotti/Toscana Saporita Cooking School in Tuscany!

Posted on June 10, 2016 by Fred Bollaci

Recipes are © Sandra Rosy Lotti/Toscana Saporita Cooking School. Pesto alla Genovese: This is something students learn the first morning of the week-long program. Pesto is something seen very often, especially in summer months (even in the States), as it … Continue reading →

Posted in Pastas and Sauces, Platinum Palate Partners | Tagged basil oil, cooking school, genovese, italian, italy, liguria, lotti, pesto, sandra lotti, toscana saporita, tuscany | Comments Off

Memorial Day Healthy Entertaining: Jicama, Mango, Avocado Salad

Posted on May 29, 2016 by Fred Bollaci

Jicama, Mango, Avocado Salad This Memorial Day for your backyard BBQ, and all summer long, skip the potato salad and cole slaw, and try jicama instead. This root vegetable is very hydrating and has 1/3 the calories and double … Continue reading →