Slice fresh mozzarella and fresh tomatoes, then arrange on a platter with fresh tomatoes, the fresh basil and our own homemade roasted peppers. If desired, drizzle with Jerry’s Extra Virgin Olive Oil.

Pair with Falanghina, a medium body wine from Campagna (the region best known for fresh mozzarella).

For an easy Bruschetta, toast slices of Italian Bread that have been brushed with a bit of olive oil and garlic. Spoon on some of Jerry’s Homemade Bruschetta.

Pair with Primitivo from Puglia or Nero D' Avola from Sicily.

Saute some minced garlic in olive oil, depending on your taste use as much as you like. Add fresh chopped parsley, squeeze in a bit of lemon juice perhaps a quarter cup and then add shrimp that has been washed but still in the shell. Continue cooking on a medium flame, tossing the shrimp until cooked, about five or six minutes. Serve at room temperature.

Pair with a Sauvignon Blanc

Wash Asparagus. Discard hard end of the stem and cook for 4 minutes in boiling water, drain and put aside. Dice the remaining stems in small pieces. Heat half of the oil and saute at low heat. Add rice and saute slowly for 5 minutes. Slowly add the hot broth stirring frequently on medium heat, adding more broth as needed until rice is cooked al dente. Add the tips, the rest of the oil and the cheese add cheese and stir together. Add pepper if desired. Serves 6

Pair with a Sauvignon Blanc.

Heat the oil in a large dutch oven over medium heat. Add the onions, carrots and pancetta. Saute for about 8 minutes until onions are translucent. Add garlic and stir until the garlic releases it's perfume. Add the greens and potatoes and saute mixing into the other vegetables. Add the tomatoes and juice. Simmer for about 10 minutes with the pot uncovered, watching that the liquid does not completely evaporate. Add the chicken broth, cover the pot and simmer slowly for about 15 minutes. Add the beans and parlsey until heated about 2 to 3 minutes. Season with salt and pepper. Serve with grated Parmigiano Reggiano cheese sprinkled on top.

In a large pot over medium-high heat bring the broth to a boil. Meanwhile in a bowl whisk together the eggs and cheese. After the broth has reached boiling lower the heat to medium. While stiring the broth slowly add the egg mixture. Add the spinach and cook for about 3 minutes. Salt and pepper to taste

4 to 6 servings

Preheat oven to 350
Pound Flank Steak a bit to tenderize, add salt and pepper. Top the meat with the remaining ingredients, roll carefully and secure with cooking twine. Brown the rolled meat on all sides in a saute pan over medium high flame. When browned, transfer to a roasting pan and finish by roasting in a 350 degree oven for 20 to 30 minutes depending on how well done you prefer your meat. Let cool five minutes, then cut into one and half inch thick slices.
Serves 4 to 6

In a Dutch Oven warm the olive oil over medium heat. Add the pancetta and beef and saute until the meat is lightly browned on all sides. Lightly salt and pepper the beef. Add 1 cup of wine and 3 cups of broth and stir to blend. Cover and let simmer slowly for about 3 1/2 hours until the meat is fork tender. Watch that the liquid does not evaporate, adding more broth and a little wine if needed. When the meat is done transfer it to a platter, cover with foil and let rest at least 15 min before slicing. Meanwhile in the uncovered pot, raise the heat and reduce the liquid to thicken. Serve the sauce with the meat.
Serves 4 to 6

Broil or grill the peppers under high heat, turning often. When charred remove from heat. Cool until easy to handle then cut in half, seed and peel. Slice in to 1/2 inch pieces and set aside. Heat the oil in a large dutch oven and saute the onions until pale gold. Add the the chicken pieces and brown on both sides. Season with salt and pepper to taste. Add the celery and wine and cook turning the chicken once or twice, until most of the wine has evaporated. Add the tomatoes. Cover and cook over low heat for about 30 minutes. Add the peppers, stir and cook uncovered until the chicken is tender and the sauce is reduced. Serve hot. Try serving with an orzo pasta on the side.

Bring a large pot of salted water to boil for the pasta. When the water boils cook pasta
until almost al dente. Meanwhile melt butter in a large skillet over medium heat. Add
garlic and sauté for 1 minute. Add the mushrooms, season with salt and pepper and
sauté until tender, about 7 to 8 minutes. When the pasta is cooked, drain and add to
skillet with mushrooms. Add the Stracchino, toss pasta to coat then transfer to large
platter. Sprinkle with parsley.

4 to 6 servings