• 4 large fresh tomatoes, sliced 1/4 inch thick
• 16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
• 1/3 cup packed whole leaf fresh basil
• 4 tablespoons extra virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
• 1/4 cup imported olives

On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each. Drizzle salad with olive oil; Sprinkle with salt and pepper. Garnish with imported olives.

Get these ready...

• 2 slices Italian bread, torn into small pieces
• 1/2 Cup milk
• 2 Tblsp. finely chopped fresh Italian parsley
• 2 cloves finely chopped garlic
• 1 teaspoon salt
• 1 egg lightly beaten
• 1 pound beef chuck, ground twice
• 6 Tblsp. freshly grated Romano cheese
• 1 Tblsp. olive oil
• 1/4 teaspoon garlic salt
• Freshly ground black pepper
• 1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour. Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce.

Ready these...

• 10 oz. spinach, blanched 1 minute, drained, dried and chopped
• 2 cups all purpose flour, extra for kneading dough
• 1/2 cup unsalted butter(4 oz.)
• 1 egg yoke plus 3 whole eggs, beaten
• 3 tbs milk
• 1/4 cup golden raisins, soak 30 minutes in water, drain
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• salt and ground pepper
• 2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour.

Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve Torta luke warm or cool.

Get these...

• 1 lb. ricotta cheese
• 1 1/2 lbs. mozzarella cheese (grated), divided
• 1/4 cup romano cheese (grated)
• Salt and pepper
• 1/4 cup provolone cheese (grated)
• Parsley (chopped)
• 3 eggs
• 2−3 cups tomato sauce

Combine all ingredients together, except tomato sauce. Mix well.(Use 1 lb. mozzarella cheese) Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more tomato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese. Bake at 350 degrees F for 3/4 hour. Then, broil for 2−3 minutes to brown top.

What you'll need....

• 2 pounds Baking potatoes
• 1 cup All−purpose flour
• 1 Whole egg plus
• 1 Egg yolk, lightly beaten
• 2 tablespoons Unsalted butter, softened
• 1 teaspoon Salt
• Freshly grated Parmesan cheese
• Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt. Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.