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1.
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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
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2.
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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
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3.
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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
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4.
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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
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5.
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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
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6.
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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
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7.
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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
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8.
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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
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9.
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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
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10.
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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
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11.
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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
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12.
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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
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13.
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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
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14.
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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
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15.
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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
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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
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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
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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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