Brodo (broth)

2 qts. water
(enough to cover bones by 2 inches)
5 lbs. chicken or veal bones
4 oz. onions, chopped
2 oz. celery, chopped
2 oz. carrots, peeled and chopped
1 part Bouquet Garni
(2 bay leaves, 2 sprigs parsley, 4 whole peppercorns, 1 sprig thyme)

directions:

In a large pot, combine all ingredients and bring to a boil. Reduce to simmer and cook for 2 hours adding water to retain quality. Strain through a fine strainer. Broth can be portioned as desired and frozen.

Tomato & Basil Sauce

2 oz. olive oil
2 cloves garlic, bruised
(crush with back of knife)
4 oz. red onion, peeled, quartered and thinly sliced
10 fresh basil leaves, chopped
1 can (35oz.) whole tomatoes
(preferably imported San Manzano)
Salt & pepper to taste

directions:

In a sauce pot, add oil and heat. Add garlic and let cook until golden brown and discard. Add onions and cook until slightly colored. Add basil and stir until blended with onions and wilted. Add tomatoes, stir and mash with a slotted spoon. Bring to a boil and lower to a simmer. Cook approximately 20 minutes. Adjust seasonings with salt and pepper.

Tortellini in Brodo (serves 2)

1 pt. Brodo (recipe above)
8 oz. Fior D'Italia Tortellini
2 oz. grated Parmiggiano cheese
1 sprig flat leafed parsley
Salt & pepper to taste

directions:

In a sauce pot, bring brodo to a boil. Add tortellini. When the brodo returns to a boil, cook tortellini for approximately 4 minutes or until al dente. Remove from heat and add the cheese and parsley. Adjust seasonings with salt and pepper. Serve immediately.

Alfredo Sauce

1 pt. heavy cream
2 egg yolks
4 oz. Parmiggiano Reggiano cheese
Salt & pepper to taste

directions:

In a heavy bottom sauce pot, bring cream to a simmer. With a wire wisk, add egg yolks, one at a time. Cook slowly until cream is thickened and coats the back of a spoon. Remove from heat and stir in Parmiggiano Reggiano cheese. Adjust seasonings with salt and pepper.

Fettuccini Alfredo (serves 4)

1 pt. Alfredo sauce
(see previous recipe)
12 cups water
1/4 tsp. Sea salt or Kosher salt
1 lb. Fior D'Italia Fettuccini
1 sprig flat leaf parsley
Ground pepper to taste

directions:

In a large sauce pot, bring water to a boil. Add salt. Add fettuccini. When water returns to a boil, cook fettuccini approximately 4 minutes or until al dente. While pasta is cooking, slowly heat Alfredo sauce in a heavy skillet. When pasta has cooked, drain well and add to sauce. Mix well and turn off heat. Add the parsley and fresh ground pepper and serve immediately.

Spaghettini with
Tomato Basil Sauce

1 recipe Tomato Basil Sauce
(see previous recipe)
12 cups water
1/4 tsp. Sea salt or Kosher salt
1 lb. Fior D'Italia Spaghettini
Extra Virgin olive oil

directions:

Bring a large pot of water to a boil. Add salt and pasta. When water returns to a boil, cook approximately 4 minutes or until al dente. While the pasta is cooking, bring tomato basil sauce to a simmer. When pasta is done, drain well and add to the sauce. Mix well and cook 1 minute. Turn off heat and drizzle with extra virgin olive oil. Serve immediately. Grated Parmaggiano can be added as well.