Chef's Corner

Delicious and fun foods and activities to fill your 4th of July

Growing up for me, the Fourth of July has always been family, food, and fun. Nothing screams this holiday more than hotdogs and hamburgers on the grill and an intense game of corn hole. In order to achieve “Perfect Host” status, try adding a special element to your Fourth of July this year with some unique and unbelievably delicious burgers and sausages.

Have you ever dreamt of visiting the sunny South of Italy? So have I. Although teleportation has still not been invented yet, this Limone Linguine Allo Scoglio (Lemon Linguine with Seafood) recipe is the closest you’re gonna get. The pasta’s citrus aroma will transport you straight to Southern Italy. Combined with the saltiness of the seafood, the delicate flavor of the Lemon Linguini is effortlessly complimented. Here I will share with you how to prepare your Limone Linguine Allo Scoglio. 

Summertime is when seafood shines and a mouth-watering meal from your favorite ocean-side restaurant sounds better than ever. Summer is my favorite time of the year. The weekends are meant for rest and relaxation, and holidays like Fourth of July, are meant for vacations to the beach. Nothing sounds better to me in the summer than a meal that encapsulates the savory flavors of the sea. The best dish to make, whether you are on vacation or daydreaming about it, is a seafood pasta dish that packs the perfect hint of sea saltiness. Don’t forget, you don’t always need to be at the beach to eat like you are! Here is a recipe and “how to” for a squid ink seafood pasta dish. 

Whether it is the outdoor pizza oven that is fired up or the pizza stone is nice and hot pizza in the summer-time creates, laughs, memories, and full bellies. In my family every Friday night is pizza night, but in the summer instead of ordering from our local pizza place we heat up our pizza stones and roll up our sleeves. Memories have been made, laughs have been shared, and flour fights have ensued. The best pizza to make in the summer-time is a pie that is light and colorful with vegetables. Not to mention many of the vegetables can/should be from your own garden! Here is a recipe and “how to” for a pie I will name: Melanzane Dolci Estive translated to English Sweet Summer Eggplant.  

You can't have a Sunday Sauce dinner without adding some traditional protein aspects to your meal! My Nonna has always had Beef Braciole, Pork Braciole (Spiedini or involtini), and Meatballs with every Sunday Sauce dinner. Not only do they taste delicious on their own, but the flavor they add to your homemade sauce is absolutely mouth watering. Here I will share how to cook your Beef Braciole, Pork Braciole, and Meatballs in your homemade sauce.

If you're a foodie and spend part of your day scrolling through #TikTok you have probably came across this new phenomenon known as "Grinder Salad." For the sake of sticking to our roots and our lingual loyalties we are going to call it "Hero Salad." Yes, yes, yes we know there is a major debate in the tri-state area on what the correct term for an elongated sandwich is... (hero, wedge, grinder, hoagie, sub-- the list goes on). 

The Italian Provinces of Modena and Reggio Emilia are the only two places in the world where Balsamic Vinegar of Modena PGI can be produced. Unlike anywhere else in the world the soil and climate are in perfect condition to produce grapes with just the right balance of sugars and acidity. 

Here is a creamy garlic pasta recipe I myself used last week for the first time. Other recipes have you use chicken broth, flour and butter... to me that can lead to the dish becoming too salty. I substituted these ingredients for heavy cream, Parmigiano Reggiano, and salt to taste. This way the saltiness of the dish is attributed to the quality of our PDO Parmigiano Reggiano, and if you prefer more salt you can adjust with a pinch here and a pinch there. Buon Appetito!

One of my favorite memories from visiting my Nonna when I was younger is making Stromboli for myself and my cousins to enjoy. No matter how old or young you are Stromboli is a great snack or appetizer for any occasion. Though, not a traditional Italian culinary creation, it has been widely enjoyed throughout the United States by Italian-Americans. Below I will outline how I make my Stromboli!

Here I will be walking you through one of the most multi-purposed oils you will ever find in a kitchen. 

Olive oil has a very wide range of use. It is used for anything from salad dressing to sautéing to even drinking! 

Olive oil is produced by pressing fresh olives together which produces a beautiful dark green or golden hue and bold flavor. It has been a staple in Mediterranean cuisine since the beginning of time. Majority of the world's olive oil is produced in Greece, Italy, and Spain. 

Battimelli’s A&S Italian Fine Foods is a family owned and operated business right here in the heart of Fairfield, Connecticut. At the young age of 13 our founder, Carmine Battimelli, was introduced to the world of food. Though being first generation in the United States, quality Italian cuisine has been a large part of his life since birth.

This fast, fancy, and flavorful recipe is the perfect Valentine's Day Filet Mignon Dinner for Two. A tried and true recipe I personally am putting to use this Valentine’s Day! 

What you will need:

• Two 10oz Prime Angus Filet Mignon Steaks 
• Salt, Pepper, Garlic Clove
• Butter
• Fresh Thyme and Rosemary 
• Fresh Mozzarella Cheese
• Extra Virgin Olive Oil 
• Extra Thick Cut Bacon 
• Fresh Casarecce Pasta 
• Basil
• Tomato 
• tooth picks

Cooking Instructions:

The Steak (In a Cast Iron Skillet):

1. Bring your two Filet Mignon steaks to room temperature and season well with Salt and Pepper and wrap extra thick cut bacon around filets, pinning them with tooth picks
2. Pre-heat oven to 350 degrees Fahrenheit 
3. Place 1/2 stick of butter, fresh thyme (to liking) and Fresh Rosemary (to liking) in a Cast Iron Skillet that is above a medium/high stove top flame
4. Once the skillet is hot place the seasoned steaks in the skillet -- sear and baste steaks on each side for 4 minutes
5. Place steaks in the oven for about 5 minutes or until the internal temperature is 130-140 degrees Fahrenheit for medium-rare
6. Take the steaks out of the oven and remove the tooth picks that are holding the bacon in place -- let the steaks rest for 5 minutes before serving

The Pasta:

1. Boil a medium pot of water --- remember to add salt to the water!
2. Dice your fresh tomatoes into cubes that a size to your preference 
3. Chop for basil into thick strands used as a garnish at the end of the process
4. Dice 1/2 of the Fresh Mozzarella Ball into cubes to your preference to be tossed into the pasta at the end of the process
5. Once the water is boiling place the Fresh Casarecce pasta into the boiling water and cook for 2 to 3 minutes 
6. Removes the pot from the stove and strain out the water
7. Immediately place the hot pasta into a serving bowl and add your Fresh Mozzarella and extra virgin olive oil (to preference)
8. You will see the cheese soften and almost begin to melt
9. Add your basil and fresh tomatoes to preference 
10. Serve! Buon Apetito!