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Check out Frank on KOLD 13 "Dinner at Dawn"  or "What''s for Lunch"  on links below

 

1.

Nonna Maria's Mussels di Campagna
Nonna Maria's Mussels di Campagna by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle 1 pound Fettuccine 1 pound Mussels 4 table spoons extra virgin olive oil 4 Roma tomatoes diced 1/2 table spoon Salt 1/2 table spoon on fresh ground Black Pepper 2 table spoons...
Last Modified 04/24/2008 02:30:25 AM

2.

Nonna Maria's Chicken Marsala
Nonna Maria's Chicken Marsala 1/2 cup all purpose flour 2 (6 ounce) boneless,skinless chicken breast cut in halves and pounded thin 1 tablespoon extra virgin olive oil 4 tablespoons butter 3 cups sliced mushrooms 3/4 cup Marsala 1 cup chicken stock Salt and freshly ground pepper...
Last Modified 04/24/2008 02:30:31 AM

3.

International Pizza
Nonna Maria's Capricciosa Pizza by: Frank Palazzolo http://www.nonnamarias.com/ Dough 1 1/2 c of warm water 1/4ounce package active dry yeast 1 tsp sugar 4 cups of all purpose flour 1/2 c of vegetable oil 1 tsp salt In large bowl combine the water, yeast, sugar, stir. Let it...
Last Modified 08/11/2008 02:44:02 PM

4.

Dinner At Dawn Goes to Italy
Chef Frank from Nonna Maria's in Oracle takes Scott to his kitchen to make up a recipe he picked up in Italy. This week's dish is Linguini with Clams. Chef Frank admitted he usually uses a dash of white wine at La Ruota Trattotria Pizzeria in Sicily. Chef Antonio Lentini has fresh clams sitting...
Last Modified 06/11/2008 11:53:28 AM

5.

Spaghetti alla Carbonara
What's For Lunch Nonna Maria's Spaghetti alla Carbonara Chef: Frank Palazzolo 1 Pound of spaghetti 4 ounces bacon sliced into small strips 2 ounces of prosciutto di Parma 2 ounces of ham sliced into small strips 1 ounce of chopped garlic 2 large eggs beaten 1 cup freshly...
Last Modified 03/31/2008 03:26:04 PM

6.

Garlic Serpent Sticks
Garlic Serpent Sticks by Frank Palazzolo Nonna Marias Ristorante Pizzeria Oracle, Arizona Dough: 1 1/2 c warm water 1/4 ounce active dry yeast 1tsp sugar 4 c all purpose flour 1/2 c vegetable oil 1 tsp salt Sauce: 3 tablespoons of extra virgin olive oil 2 tablespoons...
Last Modified 04/24/2008 06:00:13 PM

7.

Shrimp Esate Recipe
Shrimp Esate by Frank Palazzolo from Nonna Marias Ristorante www.nonnamarias.com 5Tablespoon extra virgin olive oil 1 pound medium shrimp, peeled & deveined 2 tablespoons minced garlic 12 ounces fettuccine, cooked & drained 2 tablespoons red pepper flakes 1 tsp salt 2 ounces sun...
Last Modified 07/09/2008 07:41:16 AM

8.

Brushetta Recipe
Brushetta by Frank Palazzolo from Nonna Marias Ristorante www.nonnamarias.com 1 loaf of crusty french bread 2 tomatoes diced 1 sprig of basil chopped salt & pepper to taste 1tablespoon minced garlic 4 ounces extra virgin olive oil 1 teaspoon oregano 3 tablespoons of parmesan...
Last Modified 07/09/2008 07:43:29 AM

9.

Homemade Brew Could Save You Bundles
By: Scott Kilbury, KOLD News 13 Live This Morning Anchor The average Joe would be brewing if he knew how much he could save making his own Cup of Joe. Part of KOLD News 13 this Morning's Money Saving May Series, Chef Frank Palazzolo of Nonna Maria's in Oracle wakes us up with the jolting...
Last Modified 05/22/2008 07:39:07 PM

10.

Chicago Style Pizza
Nonna Maria's Chicago Style Pizza by Chef Frank Palazzolo Dough 1 1/2 cups of warm water (about110 degrees F) 1 (1/4-ounce) package active dry yeast 1 teaspoon sugar 4 cups of all-purpose flour 1/2 cup of vegetable oil ,2 teaspoons to grease bowl 1 teaspoon of salt In a large...
Last Modified 04/24/2008 02:30:31 AM

11.

A Tour of Italy For Dinner at Dawn!
By: Chef Frank Palazzolo, Nonna Maria's Ristorante CASSATA SICILIAN sponge cake: 5 eggs separated (have eggs at room temp) 1c sugar 1tsp vanilla extract 1 tsp rum 1 1/2 c cake flour cassata filling 2 c ricotta cheese 1/4 c heavy cream 2 eggs separated 1/2 c sugar 1/3 c...
Last Modified 05/07/2008 07:57:39 AM

12.

Heading to Sicily? Chef Frank Says: Eat Here!
By: Chef Frank Palazzolo, Nonna Maria's Frank's Sicilian Restaurant Recommendations: The Chicken House Corso Umberto 373 Cinisi, Sicily tel 39 091-869-9207 A local favorite! Serving rotisserie chicken for carry out only. Pino & Enza LoPiccolo owners. Don't forget to mention Arizona...
Last Modified 05/07/2008 08:07:49 AM

13.

Crostini Mediterranean
By: Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle Crostini Mediterranean 1 French Baguette approx 9 inch in size cut in THIN 1/2inch slices 1/4 cup of extra virgin olive oil 2 tablespoons of minced garlic 1 Roma tomatoes diced salt & pepper to taste 4 ounces of feta...
Last Modified 04/24/2008 02:30:28 AM

14.

Bow Ties Alle Portofino (Dinner at Dawn 01/03/07)
Nonna Marias Ristorante & Pizzeria Chef, Owner, Artist: Frank Palazzolo Bow Ties Alle Portofino 1 pound Bow tie pasta 1 pound medium shrimp, peeled and deveined 12 sun-dried tomatoes, drained & cut into strips 2 pound cherry tomatoes, cut in half 2 bunches of spinach torn into...
Last Modified 04/24/2008 02:30:32 AM

15.

Grilled Panini
Nonna's Palermo Grilled Panini 4 slices of bread 6 tablespoons of extra virgin olive oil 4 tablespoons of balsamic vinegar 1 Roma Tomato sliced 1/2 cup of spring mix 4 paper thin slices of prosciutto (di Parma) 4 thin slices mortadella 4 thin slices salami 4 slices smoked...
Last Modified 04/24/2008 06:00:15 PM

17.
What to do with Thanksgiving left-overs
Nonna Maria's Ristorante & Pizzeria Chef Frank Palazzolo www.nonnamarias.com Turkey Scallopini 11/2 pounds (1/4inch thick) sliced Turkey 1/2 cup of Bread Crumbs 2 eggs 1/4 cup grated Parmesan cheese 1/4 cup Butter 1/8 teaspoon Salt 1/8 teaspoon Ground Pepper In a bowl beat eggs. In another...
Last Modified 11/26/2008 10:42:29 AM
18. Ginger Pork Medallions
What's For Lunch? Ginger Pork Medallions by Frank Palazzolo www.nonnamarias.com 1 pound of pork tenderloins diced 1/3 c of all purpose flour 1/4 tsp salt 1/4 tsp pepper 1/4 tsp ginger 1/3 c chicken broth 2 oz lemon juice 2 oz butter In large Ziploc baggie combine the...
Last Modified 11/10/2008 01:57:43 PM
19. Honey Duck Legs
Honey Duck legs by: Frank Palazzolo www.nonnamarias.com 4 ducks legs 1 tsp ginger 2 oz orange juice (fresh squeezed) 4 ounces of butter 3 ounces of honey 4 ounces of water 1 tsp sugar 1/2 ounce lemon juice (fresh squeezed preferred) 1. Preheat oven to 350 2. Place 2 ounces...
Last Modified 11/19/2008 05:44:09 AM

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