Entrees
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Wild Asparagus Carbonara: Umbria Springtime Goodness
Wild asparagus is now sprouting in our Umbrian woods. With a bit of luck, and ideal weather conditions, we’ll be…
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Lentil soup
Because we could not eat meat on Fridays, my nonna always made lentil soup. Lentils are good luck to eat…
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Southern Italian Cod Loins with Olives and Fresh Tomatoes
Growing up in Southern Italy, I had the privilege of being surrounded by exceptional home cooks and bakers. My mom…
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Miceli’s Strip Steak with Ricotta Sage Spread
Ingredients 5 oz. Strip Steak3 Tbsp. Olive oil½ C. Miceli’s Ricotta Cheese1 Tbsp. Pesto Sauce¼ C. Balsamic vinegar3 oz. ArugulaSalt…
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Mascarpone Pasta with Chicken
Ingredients: 6 Slices of bacon 2 Tbsp. Olive oil 1 C. Minced onion 3 Lbs. Chicken breast, cubed ½ tsp.…
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Irish Italian Potato Casserole
Ingredients: 2 cups peeled and shredded potatoes 1/2 cup melted butter 2 eggs beaten 1 teaspoon minced onion 1/2 teaspoon…
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Spaghetti with Ricotta
Ingredients 1 lb. spaghetti 1/4 lb. melted butter 1- 15oz. container of Miceli’s Traditional Ricotta Cheese 1/4 cup Miceli’s Grated…
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Artichoke and Cheese Strata
1 Hour, 39 Minutes Ingredients 1 teaspoon olive oil 1/2 cup finely chopped shallots (about 1 large) 1 (10-ounce) package…
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Mascarpone Pesto Stuffed Chicken Breasts
Ingredients: 4 boneless, skinless chicken breasts 1/2 cup Miceli’s Mascarpone Cheese 1/3 cup basil pesto 1 tsp. minced shallot or…
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Miceli’s Fresh Mozzarella-Stuffed Peppers
Ingredients: 2 Miceli’s Fresh Mozzarella Logs Diced (yield 3 cups) 2 cups tomato, diced 1/2 cup onion, diced 6 assorted…
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