There is without a doubt no other dish in any cuisine quite as captivating as pasta. The Chinese and Japanese do it, Germans use it, and even the French sometimes use it, but the Italians do it the best.
Author Archives: Chef Crusco
What would the Holiday season be without all the parties to attend? Company engagements, parties with friends, and family gatherings seem to take up each weekend in December. Every party has different themes and different food.
Crudité with Green Goddess dressing Cherry tomatoes, asparagus, radishes, and carrots Herb and lemon mayonnaise Empanaditas Criollas Mini baked pastry turnovers Meat filling of olives, raisins and eggs Ham, mozzarella, and roasted red pepper Lamb with Chimichurri salsa Grilled baby lamb chops with Argentine salsa of Oil, red wine vinegar, garlic, herbs, pimenton, and spices
Sangria Citrico Red wine, sugar, citrus, brandy, triple sec, and lemon soda Jamon Croquettas Classical fritters of Spanish ham Gambas al ajillo Spain’s favorite tapa of garlic sautéed shrimp Empanadas de Atun Flaky baked turnovers filled with tuna, tomato and onions Pinchos de Tortilla Espanola Squares of potato-egg omelet topped with Spanish chorizo Pan con
Tomato sauce – truly from scratch! It is best to use this tomato sauce when you have fresh tomatoes in season and in abundance. But, you can make it throughout the year as long as you use good tomatoes. The sauce freezes well for later uses in many different dishes. Sun dried Tomatoes The recipe