David Rocco – Eggs in Purgatory with Scamorza

This is devilishly easy. It’s one of the first tings I mastered when I was a kid. I’d take my mother’s tomato sauce, pour it into a large pan and heat it up. When it started to bubble, I would crack in a couple of eggs, some salt, and throw in whatever cheese we had in the fridge. Being in an Italian household, it was either parmigiano, mozzarella, percornio or (my now favourite) scamorza, which I would either slice up or grate into the pan. And all of them work well. I would turn off the heat, tear up some basil and throw that in, then put a lid over the pan and let the eggs poach in the heat of the tomato sauce. While it was cooking, I’d grab a plate and some bread for scooping up the melted smoky scamorza and tomato sauce. Within five minutes, I was having what is still one of my favourite anytime meals. Read more

Tremonti Ristorante – Salmon Cooked in Papillote

A gastronomic jewel,Tremonti Ristorante is a leader in Italian cuisine. By using great-tasting, healthy foods, Tremonti is an award-winning restaurant distinguished by the Eat Smart! Program. Bring Tremonti home with you by preparing this tantalizing recipe on your own!

♦ Place fresh salmon skin side down on parchment paper, put salt, pepper, scallion, butter, thyme, lime segment and white wine on, then fold the parchment and bake at 350 F in a preheated over for 12 minutes. Meanwhile, blanch the leeks, red pepper, corn, asparagus and sate with touch of butter.

♦ Make a bed of leeks, red pepper, and corn in the middle of the plate, open parchment and place salmon and asparagus on top. Garnish with potato chips and fresh parsley. Read more

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