Amalfi Sunset Gnocchi

  Pumpkin Gnocchi

    The evening air is warm with the breeze coming off the ocean. The sky is a beautiful orange with streaks of red running as far as the eye can see. There's a slight smell of lemons in the background lingering around us as we sit at a little table on the edge of a balcony hanging over the rest of the little town, perched on the cliffs overlooking the dark blue waters of the sea. Lightly playing overhead is a soft accordion gently inviting you to relax and enjoy the moment. Just then, our little older waiter in his neatly pressed white shirt and black tie approaches. He gingerly crosses his hands, smiles, and eyes us sitting at his table and you notice before he even opens his mouth, he is wondering if he should attempt his English, or begin in his native tongue.

"Buona notte e Benvenuto!"

  

He pauses and then continues.

  

"Welcome, would you to hear our special tonight?"

  

"Grazie signore, per favore!"

  

He delights in our attempt at communicating in his own language but perseveres in ours.

  

“You see the sky this evening is a beautiful red and orange as the sun delves slowly below the horizon of the Mediterranean. It gracefully dances a slow dance with the waves for your enjoyment. We have taken fresh ingredients from our garden, the red pepper, harvested pumpkin, and fresh garlic, and have added fresh made this afternoon gnocchi and shrimp brought in from the boats this morning. Gently sauté those all together into a beautiful plate of enjoyment that represents the sunset you see before you.”

 Myself, I am sold on what sounds like an interesting combination of flavors. Who would have thought combining peppers and pumpkin with fresh shrimp into a sauce and toss in some fresh made gnocchi would be an amazing dish to enjoy. Si, let's do this...…

  

This dish was one I had in Positano this past summer and found it to be an amazing dish that I just had to recreate once I returned home to the States. Enjoy!. Amalfi Sunset Gnocchi.

Ingredients:

• Shrimp
• Gnocchi
• Olive oil
• 1 roasted red pepper
• 3 tbs pumpkin puree
• 1 tbs tomato sauce
• 1 clove diced garlic
• Juice 1 small lemon
• Diced fresh parsley

1. In a large saute pan drizzle the olive oil and sauté the red pepper and garlic until fragrant.

2. Toss in the shrimp and cook until pink.

3. Mix in the pumpkin puree, tomato sauce, and lemon juice.

4. Cook Gnocchi as normally would and stir into the sauce/shrimp mixture.

5. Serve with fresh parsley sprinkled on top.

This dish was so good. The interesting combination of flavors with the pumpkin is something I would never have thought would be good.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2+

Pasta Al Fresco

 

 

    This pasta dish is based on one at a local restaurant, Mama Mia's Angel Hair Al Fresco. A great dish with simple ingredients and a lot of flavor. I think it may be the ton of fresh garlic, with the fresh basil and the hint of marinara, but this dish is definitely a new favorite of mine. Pasta Al Fresco.

 

Ingredients:

• Bunch of shrimp
• Olive oil
• 3 cloves of garlic sliced thinly
• Handful diced fresh basil
• Handful fresh spinach
• 1/4 cup white wine
• 1 tbs fresh marinara
• Angel hair pasta

 

1. Cook pasta according to package.

 

2.In a large saute pan drizzle some olive oil and saute the shrimp on both sides just until pink. Remove and sit aside.

 

3. In same pan drizzle some more olive oil. Take sliced slivers of garlic and saute on low until just starting to brown.

 

4. Pour in white wine and reduce.

 

5. Stir in the marinara and mix well.

 

6. Toss in the basil and spinach until it begins to wilt a bit.

 

7. Toss back in the shrimp and quickly toss with the cooked pasta.

 

Easy, quick, but full of flavor.

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2+

Riomaggiore Lasagne

 

     This dish was inspired by the great seafood lasagne my brother had and I sampled while vacationing in Riomaggiore, Italy a few years back. There was just something about this pasta dish that was amazing. First off, it was the first time we had seen a lasagne that wasn't the typical layered dish we are use to in America. Even being first generation in America, our grandmother always made the layered baked version. It was just the lasagna noodle tossed and thrown on the plate. Second, this dish was light and had a distinct flavor of something you wouldn't expect from a pasta dish. It had that tomato flavor but there was just something else. Delving farther into this dish you find that those small hidden flavors are the simplest of additions. The coast of Italy is famous for it's use of bountiful basil and lemon. Chop up some fresh basil leaves and add a few zests of hearty lemons and viola, a simple yet delicious seafood lasagne packed full of flavor. This was amazing. Riomaggiore Lasagne.

 

Ingredients:

• Fresh lasagne noodles
• 2 filets of white fish (any kind you like) cubed
• 10 shrimp
• 6 anchovy filets (they are also famous on the coast)
• 1 large shallot diced
• 2 cloves garlic diced
• 1/2 cup white wine
• 1 can tomato puree
• A handful fresh basil chopped
• Zest from 1 lemon
• 1/3 cup cream
• Salt/pepper

 

1. In a large skillet over medium heat drizzle some olive oil and saute diced shallots.

 

2. Next toss in the anchovy filets and saute. (They will begin to melt away).

 

3. Stir in chopped garlic until fragrant.

 

4. Stir in the white wine and reduce.

 

5. Now pour in the tomato puree, chopped basil, and lemon zest. Stir to incorporate.

 

6. Stir in the cubed white fish and fresh shrimp.

 

7. Mix in the cream, turn heat down to low, and simmer for roughly 5 minutes until the fish is tender

and the shrimp cooked through.

 

8. Toss on a plate with the fresh lasagne noodles.

 

This dish, according to my brother now, tasted just like the original he had sitting on the little patio facing the ocean that warm evening in Riomaggiore.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4

 

 



Grilled Shrimp Summer Salad With Citrus Vinaigrette

  

     Looking for that perfect summer fresh salad? Wanting something that seems healthy but at the same time is fulfilling with tons of flavor? Then look no further than this delicious, fresh, bursting with flavor, Grilled Shrimp Salad With Citrus Vinaigrette.

 

 

Ingredients:

• 1 head romaine lettuce
• 1 lb shrimp
• 1 nectarine
• 1 mandarin orange
• 1 red bell pepper
• Goat cheese
• Citrus vinaigrette
• Olive oil
• Salt/pepper

1. Peel the orange and slice it up along with the nectarine.


2. Take the red bell pepper and roast it until black. Peel off the outer skin and dice up.


3. Cut the romaine head in half long ways. Spray with some cooking spray and grill until black marks appear.


4. Salt and pepper the shrimp. Brush with some olive oil and grill on both sides until pink and finished.


5. Chop up with lettuce and construct your salad. Some shrimp, some peppers, some nectarines, oranges, and then sprinkle some goat cheese.


6. Top with a citrus vinaigrette or your favorite dressing. Enjoy!

 

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 2

 

Cioppino

 

Cioppino

 

 

    What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.

 

Ingredients:

 

• 10 shrimp
• 1 6 oz jar crab meat
• 1 Pollock filet1
• 1 tuna filet
• 1 cod filet
• 28 oz can crushed tomato
• 6 oz can tomato paste
• 1 1/2 cup clamato juice
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 1/2 white onion
• 1 stalk celery
• 1 clove garlic
• 1 tbs chili flakes
• 1 clove garlic
• 1/2 cup red wine
• Olive Oil
• Salt/pepper

 

1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.

 

2. Cut up the fish filets into bite size pieces.

 

3. Stir in the wine and let reduce.

 

4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.

 

5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.

 

6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.

 

     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.

 

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 4+

 

 



 

 

 

 

Praiano Shrimp Gnocchi

Praiano Shrimp Gnocchi

 

     Sitting on the same cobblestone patio where I had my taste of stuffed zucchini flowers. The air is sweet with the smell of lemons and flowers. There is a breeze coming off the ocean below. The sun is about to set and the sky is filled with the most beautiful colors of red, orange, and yellow. The music playing overhead is that of an accordion that is softly putting me in a relaxing state. I had just finished the zucchini flowers and am taking a nice lengthy sip from my wine glass. The lovely lady brings me a dish and gently sits it in front of me. I beautiful plate of gnocchi with fresh prawns gently lining the parameter of the dish. The sauce is so light and barely looks as if it is even on the plate. It is the color of light orange and glistens in the sunlight. The smell is that of fresh peppers with hints of lemon. I take my first bite and fall deeply in love. I call this dish Praiano Shrimp Gnocchi.

 

Ingredients:

 

• 1 lb shrimp
• 1 orange bell pepper
• 1 cup tomato juice
• 1 large lemon
• 1/2 cup white wine
• Small fresh diced basil
• Small fresh diced parsley
• 1 clove garlic

1. Take the orange bell pepper and place it in the broiler or on a grill to roast and blacken the outer skin.

2. Once blackened remove and place in a brown paper bag so as to steam the rest of the pepper. Peel the skin off and place in a blender.

3. Add a drizzle of olive oil and puree the pepper until you have a smooth peppered liquid.

4. In a large saute pan drizzle a bit of olive oil and saute the garlic until fragrant.

5. Mix in the pepper puree, tomato juice, and white wine. Bring to a slow simmer and cook until the
liquid has reduced by half.

6. Juice as much from the lemon as possible and place into the pan.

7. Place your peeled and deveined shrimp into the pan.

8. Stir in the diced basil, cover, and simmer until the shrimp have cooked through.

9. Toss with homemade gnocchi and sprinkle some fresh parsley over top.

     This was such a good dish and tasted just like I remember from that balcony in Praiano. A sweet tasting sauce, light, with flavors of the roasted pepper, the lemon accent, and the fresh shrimp. It was amazing. Give it a try.

Prep Time: 20 min
Cook Time: 15 min.
Serves: 2-4

Original Dish in Praiano



Tropical Grilled Shrimp

Tropical Grilled Shrimp

 

     This dish is easily inspired by one of those days where you have one ingredient but you have no clue what to do with it. That ingredient was shrimp. I didn’t want to make the same old shrimp recipes that I am used to so I rummaged through my spice cabinet and came up with this idea for a tropical Asian twist to a great grilled shrimp recipe. The spices added were perfect for the grill and were accompanied well by adding grilled asparagus and some whole grain rice. Just a few ingredients added to a bowl and let the shrimp marinate in the fridge for a half hour and viola! A quick grilled shrimp with so many flavors you will definitely be making this again. Tropical Grilled Shrimp.

 

Ingredients:

• ½ lb shrimp
• ¼ cup vegetable oil
• 2 tbs white vinegar
• Dash of water for thinning
• 1 tsp allspice
• 1 tsp ground ginger
• 1 tsp chili pepper
• 1 tsp ground garlic
• 1 tsp onion powder
• 1 tsp sugar
• 1 tsp liquid smoke

 

1.       Combine all ingredients above in a bowl to make a semi-thick paste.

2.       Place the shrimp in a shallow dish and pour the marinade over the shrimp to coat. Leave a bit in
the bowl to use for basting.

3.       Refrigerate the shrimp for about half an hour.

4.       Remove from fridge and grill until the shrimp have turned pink. Roughly about 5-7 minutes each side.

5.       Use the left over marinate to baste the shrimp.

6.       Serve with your favorite rice and vegetable dish.


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2-3 people.


     These grilled shrimp were fantastic. Full of flavor, spicy in just the right places, and packed with complimenting flavors that made the rice and asparagus fantastic. Enjoy.

A Vintage Gnocchi

Vintage Gnocchi

 

     This dish is inspired by a wonderful restaurant I have the pleasure working for since earlier last year. A new restaurant had opened up in my small town. I had been working at my current career choice for almost 13 years and needed a change in my life. That change happened to come in the opportunity to work part-time on the weekends at this great new restaurant. I have worked in food and beverage in the past and have years of experience with it. I had missed the fun and excitement of being in that industry and wanted back in. So I took the step and applied. Since then I have had the pleasure of working there as a server on the weekends and have had a blast.

    

     Vintage is the name of the restaurant. A casual fine dining experience is what you get when you come and dine at Vintage. A modern atmosphere with just the right amount of upscale feeling that welcomes everyone. A mix between American style foods with Italian thrown in and wood fired pizzas at your fingertips. One of the pasta dishes that the restaurant makes is a wonderful gnocchi with a garlic cream sauce tossed with tomatoes, spinach, grilled shrimp, and country ham. The dish is one, if not, my favorite. So much so that even my mother fell in love with it. She is one hard cookie to please as an Italian she becomes very picky about her pasta dishes. She liked it so much that during our traditional Christmas meal she requested this dish to be made. We have always done the fish and pasta tradition when it comes to Christmas dining. So this year I tried my hands at recreating this wonderful dish. So here goes. My take on "Vintage" Gnocchi.

 

Ingredients:

• 1/2 - 1 lb shrimp
• 1/2 lb pancetta diced
• 2 large cloves diced garlic
• 4 oz fresh spinach
• 1-1/2 cup cream
• 1/2 cup pecorino
• 1/2 cup parmesan
• Small handful cherry tomatoes halved
• Homemade gnocchi (recipe below)
• Olive oil

 

1. In a large sauté pan drizzle a little bit of olive oil. Toss in diced pancetta and sauté until it begins to brown.

 

2. Mix in the diced garlic and sauté until fragrant.

 

3. Now mix in the spinach and sauté until all of it becomes wilted.

 

4. Drop in the shrimp and toss around until the shrimp just becomes pink on both sides.

 

5. Now toss in the cherry tomatoes and the cream and bring to a slow simmer over low heat.

 

6. Mix in the cheeses, salt and pepper to taste. Toss with the gnocchi and serve.

 

Prep time: 15 minutes

Cook time: 15-20 minutes

Serves: 4-6

 

     This dish is fantastic and you will totally fall in love with it. Please give it a try. You will not be disappointed. Give the restaurant's website a look below.

 

 

Homemade gnocchi recipe: http://recipesiliveby.blogspot.com/2013/05/Gnocchi-Meatballs.html

Vintage Restaurant and Wine Bar: http://www.vintageelkinswv.com/

 

 



 

Shrimp Fra Diavolo

Shrimp Fra Diavolo

     Fra Diavolo is a spicy tomato based sauce that can be served on most anything. An Italian-American creation that is sort of combination of different Italian sauces with its spices and flavor. The name means "brother devil" and is a definite when you taste this delicious spicy sauce. The tomato taste and the heat from the chili wake up your taste buds in a blast of flavor. I hadn’t really had this dish before. My mother strictly stuck to the basics of her Italian meals. I have always been one to try different dishes. Combine flavors and influences from other cultures in making a delicious meal. One might say I am more adventurous than her. Oh well.  She occasionally likes my creations.  Shrimp Fra Diavolo.

Ingredients:

• 1/2 lb fresh shrimp
• 1 10oz can crushed tomatoes
• 1/2 white onion
• 1 large clove garlic
• 1/3 cup white wine
• 1 small handful diced fresh basil
• 1 tsp oregano
• 1/2 tbs chili flakes
• 1 10oz can cannellini beans
• Olive oil
• Salt/pepper

     In a large skillet sauté your onion in a little olive oil until translucent. Toss in the garlic and sauté until fragrant. Mix in your shrimp and white wine and sauté until the wine starts to reduce. Mix in the crushed tomatoes, basil, oregano, chili flakes, and beans. Stir, cover, and simmer for about 15 minutes and salt and pepper to taste. That’s it. It doesn’t take long for the shrimp to cook and as for the other ingredients; they blend very well and quickly together to create a wonderful, spicy, full of flavor dish. I served this over a bit of cooked orzo pasta but feel free to try it with rice, spaghetti, or what ever you have in your pantry. Serves about 2-4 people. Enjoy.

Mardi Gras Pasta!

Mardi Gras Pasta

      Inspired by the actual "Mardi Gras Pasta", from Johnny White's right smack dab in the middle of Bourbon Street, New Orleans.  This dish was one of my first meals on my first trip to the jazzy city of NOLA.  I loved it so much, as did my siblings and cousins that we had to track down the recipe or come to something close.  We had found a spice store near to the open market. Upon entering we discovered they offered a huge selection of different spices for Cajun/Creole cuisines.  Right there, right in front of us, was this perfect little bottle of seafood pasta seasoning.  We opened it and the aroma from inside was just like that dish we had up on that balcony of Johnny White’s.  We purchased a couple bottles and obtained the web address of the company.  Since then, we have been ordering it online a couple times a year if we run out.  The recipe is so simple and packs a punch of flavor.  Spicy, but mild, creamy but bold; Mardi Gras Pasta.

Ingredients:

• 1/2 lb shrimp or crayfish
• 1/2 stick butter
• 1 small clove garlic
• 1 cup cream
• 1/2 can diced tomatoes
• 5 tbs of Seafood Seasoning
• 1 tsp lemon juice
• Pasta of choice

     Prepare pasta as usual.  I chose homemade noodles for t his.  The original dish was served with penne.  In a large skillet melt the butter and sauté the shrimp until starting to turn pink.  Toss in the garlic and sauté.  Pour in the cream, the tomatoes, seasoning, and lemon juice.  Bring to a simmer and cover and cook for about 10-15 minutes.  Serve over the pasta and enjoy.  Every time I consume this dish it transports me back to that evening on Bourbon Street as the sun was setting and we were enjoying are night and the jazz music playing below.  You will enjoy this dish as much as we do. Serves 4.

The original dish

 

A few  of us on  Johnny White's balcony

 

Gumbo

     Well it's that time of year when Carnivale or Mardi Gras are in full swing.  When the Lent season starts and people fast for 40 days.  I thought for the spirit of the season to make a traditional New Orleans dish.  If you have ever been to New Orleans you know that they have some of our country's best cuisine.  A combination of Cajun, Creole, French, African, etc.  You name it, it has influenced this areas dishes.  I decided to try my hand at Gumbo.  Now whether this is a Creole or Cajun version is not known to me.  I have researched that the difference is based on what you use as a thickener.  One uses okra and the other uses a roux.  One uses just seafood, the other uses a combo. A similar ingredient is the trinity of vegetables: onion, celery, and green pepper.  I'm no expert but this is my version and I hope you all like it.  It reminded me of my last trip to the bluesy city. The taste, the smell, the spirit, and the warmness that is New Orleans.  Please enjoy my version of a classic: Gumbo

Ingredients:

• 1 chicken breast
• 3 small Andouilli sausage links
• 20 medium shrimp
• 5 tbs butter
• 5 tbs flour
• 1/2 white onion
• 2 small celery stalks
• 1/2 green pepper
• 1 clove garlic
• 1-cup beef stock
• 2 cups chicken stock
• 1/2 can crushed tomatoes
• 1 lg bay leaf
• 1 tsp thyme
• 2 tbs Cajun seasoning
• Hot sauce
• Rice

     In a large Dutch oven brown your chicken breast on both sides.  Toss in your sausage and brown a little bit.  Remove and sat aside.  In same pot, (I actually did this step in another pan but you don't have to), melt your butter and whisk in your flour. 

     Whisk the roux until it turns a nice dark brown color.  Roughly about 20-25 minutes. 

     Toss in your diced onion, celery, green pepper, and garlic.  Stir around until the vegetables become softened.  Pour in your stocks, crushed tomatoes, and stir in your bay leaf, thyme, and seasoning.  Bring to a simmer.  Dice up your chicken and sausage and toss back into the pot.  Simmer on low for about 1 hour.  Before serving toss in your fresh shrimp and simmer for about 5-7 minutes until shrimp are cooked.  Serve around a nice bowl of white rice. Hope you enjoy this fantastic sample of New Orleans cuisine. 

Cheat River Shrimp

     So years ago I used to work at this upscale restaurant that sat on the edge of my hometown.  A little place that sat on the river with outdoor dining on a nice multi level deck under wonderful sets of ferns, flowers, and even a grape arbor.  We served items ranging from Angus beef, local fish, other seafood, and even pastas.  One of my favorite items was a small appetizer called "Field and Stream".  It was some grilled shrimp and sausages with a few different dipping sauces.  My favorite of the sauces was the key lime mayo sauce.  It has been years since I worked there and luckily I was a good friend with the owners and their daughter with whom I grew up.  I was able to adapt this recipe into my own so that on one bored weekend I decided to whip this up. 

     Not much to this delicious dish.  A couple ingredients that everyone probably already have in their fridge.  Some white wine, fresh garlic, lime juice, and mayo and you have yourself a very refreshing and easy shrimp appetizer that can be put together for guests or even for game day.  Below you will find two recipes.  A quick one for the shrimp and another for they mayo dipping sauce. For this recipe I don't really use any measurements as they are eyeballing it and just pouring in.  Please enjoy what I call Cheat River Shrimp.

Ingredients:

Shrimp

• 1/2 lb shrimp
• White wine
• Garlic
• Olive oil
• Black pepper

     Toss shrimp already de-veined, de-shelled, etc., in bowl with some white wine, olive oil, couple cloves of chopped garlic, and black pepper.  Cover and refrigerate over night.

Key lime Mayo

• Mayo
• Key limejuice
• Spicy Mustard
• Black pepper

     Mix above ingredients together based on taste until you have a delicious dipping sauce.

     Grill your shrimp on top of a hot grill until pink and you have those grill marks.  Serve with dipping sauce.  That is it!  Simple and delicious.

Shrimp, garlic, and gnocchi, YUM!!

Gnocchi and Shrimp

For my first post in recipes to share, I have decided to start with this shrimp in a white wine garlic butter sauce over gnocchi.  I feel privileged to have grown up in an Italian household.  Being half Italian, (on my mothers side), made for some wonderful and interesting dishes being made in our kitchen.  Watching and learning to cook some of the most tastiest and surprisingly easiest recipes here are.  Growing up one of my favorite pasta dishes was that of homemade gnocchi.  Gnocchi, (pronounced similar to “nockey” with a different “n” sound), technically is not a pasta per say.  They are little potato dumplings made from fresh boiled potatoes, flour, and some egg.  Today I will not be going into detail about how to make these delicious bites because of a secret recipe, however I possibly will give it out at a later date.  Today, we are going to concentrate on the shrimp and sauce dish that I paired with the gnocchi.

                The shrimp with white wine garlic butter sauce is very simple and delicious.  Many of you have probably ordered a similar dish in restaurants.  It is typically listed as Scampi.  Scampi in traditional senses is a type of shellfish like lobster.  The term has been used to described any dish prepared using the garlic butter sauce that the scampi has been cooked in.  To make this dish you will need the following ingredients:

• ½ lb shrimp
• 4 tbs of oil
• 4 tbs of butter
• ½ -1tbs of garlic, (typically 2 large cloves minced. Depending on how much you like)
• 1 tbs of lemon juice
• 1/3 cup of white wine
• Pinch of red pepper flakes
• Parsley
• Salt and pepper
• Gnocchi

                Cook the gnocchi or pasta of choice according to directions.  Drain and set aside.  I typically cook the pasta right before the sauce is finished as it does not take that long.  IN a large skillet melt butter and oil together over medium high heat.  Once melted turn down heat slightly so as to not burn the next ingredients.  Toss in garlic, red pepper flakes, and shrimp.  Cook shrimp on first side for a couple minutes until pink and flip.  Pour in white wine and lemon juice.  Cover and simmer for a couple minutes until the flavors have mixed and the sauce has reduced and thickened.  Toss with gnocchi and sprinkle with some parsley.  Salt and pepper to your own tastes.  See, quick and very simple.  Trust me, you will love this dish.  Hope you all enjoy.  Please share and leave some comments.   Buon Appetito!!