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Cooking With Annibale

Cooking Archives

Cannellone ai Funghi


  • 6 oz. Marinara sauce (Colloseum Quality)
  • 2 oz. Fresh ricotta
  • 2 oz. Fresh mozzarella
  • 2 oz. Parmigiano & Romano cheese
  • 3 oz. Mixed wild mushrooms (sautéed in garlic sauce)
  • 1 6 oz sheet of homemade fresh pasta
  • 1/4 tsp. Grated nutmeg
  • 1 slice of Parma prosciutto, chopped
  • Salt & pepper
  • Basil

Mix everything in a bowl, then stuff mixture into a raw cannellone pasta.  In a pan, put two cups of marinara sauce.  Put the cannellone in the pan and cover with plastic wrap and then cover with aluminum foil.  Bake for 50 minutes in a 300 F. oven.

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Pappardelle Alla Napoleana

Homemade big fettuccini sauted in a garlic sauce with anchovies, capers and olives.


  • Cooked Fettuccini Pasta (homemade is best)
  • One Clove of Garlic
  • Three Anchovies
  • Six Cured Olives
  • Three or four Capers
  • Fresh Parsley
  • Basil (to taste)

Saute’ anchovies, olives, and garlic in 1/4 cup of olive oil, until garlic and anchovies cook.  Add fresh cooked fettuccini pasta, a tablespoon of olive oil and capers.  Stir together

Buon Appetito!

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Shrimps Tarantella

I created this dish with the flavor of my native country.  It can be a succulent appetizer or a wonderful main course.  And it can be made to your taste.

Pan fry shrimp in extra virgin olive oil.  Add spicy hot pepper (as desired).  When the shrimp is cooked on one side, slice garlic and add it to the shrimp.  Turn the shrimp and add roasted tomatoes.  Add half of a squeezed lemon to pan.  Add two tablespoons of marinara sauce, chopped basil, salt and pepper.

Take two slices of bread and paint it with extra virgin olive oil; toast the bread on an open flame.  Place the bread on a plate and add shrimps and toppings.

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Tuna with Parsley


  • 8 to 10 ounces fresh tuna filet
  • 3 garlic cloves
  • 4 tablespoons of extra virgin olive oil
  • 1 bunch of Italian parsley

Pan fry tuna filet on one side.  Turn and add the basil, garlic, salt and pepper.  Add parsley, cover pan, and cook until done.

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Insalata Della Nonna

Grandmother Salad

Summer is beautiful, and this salad is magnificent with all the flavors of the garden.  It can be modified to your taste, adding feta cheese, gorgonzola, fresh mozzarella, or different herbs.  Chop every vegetable in small pieces, add salt, pepper, extra virgin olive oil, and mix it.  If it tastes okay, add the rest of the spice.

Enjoy it and have a beautiful and safe summer.  Ciao!


  • Baby gold potatoes, boiled
  • Tomatoes
  • Onions
  • Celery
  • Extra virgin olive oil
  • Cucumber
  • Vinegar (to taste)
  • Salt, pepper, basil, parsley & oregano
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Brought to Italy by Marco Polo from China, not only do we use pasta as a main ingredient to soddisfare (satisfy) our hunger but also we reinvent it in hundreds of cuts, styles, and shapes and find thousands of ways to cook it.  Different cuts or shapes have different sauces and now it is a culture of what kind of sauce goes with what.  And then there is a quality brand like Barilla, DeCecco, Ronzoni, and thousands more.  What is the right one?

When you cook it you will know just by looking at the water if it is sticky or mealy, or can use it to hang up wallpaper; if it is clean and not sticky you have good pasta.

My personal favorite pastas are DeCecco, Barilla, Buitoni, Gallo, Mennucci, Piotti. 

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Pasta Chicken and Broccoli

It is a very simple dish, only if you use parmigiano reggiano and pecorino romano.  The exquisite flavor of it will come out and will impress you and your guests.

Recipe for 4 people

  • 1 lb. of ziti or rigatoni
  • ½ lb. of chicken breast, cut into cubes
  • 1 cup of mixed cheese
  • ½ cup of extra virgin olive oil
  • ¼ stick of butter
  • black pepper, minced garlic, basil
  • 2 heads of broccoli (boiled and cut in pieces)

Pan fry the chicken.  When it is done, add garlic, butter, broccoli, cooked pasta and mix well.  Add cheese and black pepper.  Serve.  Remember the food will be good depending on the quality of the ingredients.  DeCello brand pasta is the Cadillac of pasta.  The only thing better is homemade.  And no!... not all pasta is the same.

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Eggplant Romana


  • 2 good-sized eggplants
  • 3 cups breadcrumbs
  • 4 - 6 eggs, as needed
  • 8 ounces ricotta cheese
  • 4 ounces mascarpone cheese
  • 1 ounce grated Parmesan cheese
  • 2 ounces grated Romano cheese
  • Spices to taste:  Salt, black pepper, parsley & basil (sage and thyme can be substituted for a different flavor)

Cut the stems and navels off the eggplants and cut them crosswise into rounds 1/4 inch thick.  Sprinkle each slice lightly with salt.  Place the rounds in a colander, standing them upright so the bitter liquid from the seeds drains off easily, about 40 minutes.

Beat eggs.  Run eggplant through eggs and then coat on all sides with breadcrumbs.  Sauté vegetable oil in pan until very hot.  Sauté eggplant until golden brown on both sides.  Set aside on paper towels to rest.

Cheese Mixture:

In a bowl, mix ricotta cheese, mascarpone cheese, Parmigiano cheese, and Romano cheese, salt, pepper, and parsley.

Spread cheese mixture on each slice of eggplant, roll eggplant and cheese into a manicotti like shape, set in a lightly sauced baking pan.

Preheat the oven to 400 degrees F.  Lightly brush a 15-inch x 10-inch x 2-inch baking dish with olive oil.  Cover the bottom of the baking dish with marinara sauce and arrange the eggplant rolls over the sauce.  Bake for 10 minutes.  Let the eggplant set for 5 to 10 minutes.

Serve with grated Parmigiano and Romano cheese, your favorite marinara sauce, and fresh basil.

Buon Appetito!

Despite the reference to and use of parmigiano cheese, the famous cheese of the northern region of Parma, this universally Italian dish, sometimes referred to as Melanzae Alla Neapolitan, originated in Naples sometime after the tomato was accepted as nonpoisonous in the 18th century.  In Italy, eggplant parmigiana might be served as an antipasto, as a pietanza (a complete meal), or as a contorno.

In New England, as our gardens produce fresh crops, nothing is better than using fresh eggplant, tomatoes, and herbs right from your own garden in cooking.

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Fettuccine ai Funghi e Tartufo


  • Parmigiano and Romano cheese
  • Fettuccine
  • Wild mushrooms
  • Truffle oil
  • Garlic
  • Basil
  • Parsley
  • Fresh tomatoes, chopped
  • Olive oil

Sauté the mushrooms with olive oil, garlic, and chopped tomatoes.  Add the basil and fettuccine; sauté for two minutes.  Add the Parmigiano and Romano cheese, mix, and serve.

Buon appetito!

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Vermicelli al Filetto di Pomodoro

This is one of my favorite dishes!  Serves 4

  • 1 pound vermicelli or any kind of long pasta
  • 1 pound plum tomatoes
  • 1/2 cup extra virgin olive oil
  • 1/4 cup onion, chopped very fine
  • Bunch of fresh basil

Cook vermicelli until al dente.

Put tomatoes in boiling water; cook until you see a cut on them.  Take the tomatoes out of the water, cool them off, and remove the skin.  Chop the tomatoes into small pieces.

In a sauté pan, sauté the chopped onion with the olive oil.  Add the chopped tomatoes and cook until you see an orange foam on top of your sauce.  Do not remove the foam.  Do not add sugar or put wine in the sauce.  Cook the sauce until the orange foam disappears.  This is the acidity balance in your sauce.  When the foam disappears, it is time to add the basil and the cooked pasta.  Cook until the pasta absorbs some of the flavor of the sauce.  Add a little more olive oil, mix, and serve.

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Fettuccine Alfredo

Fettuccine Alfredo is a very simple dish, and in the course of the years, it has been modified to different tastes.  You can be one of them, too.  I will show you how to make it, and also give you different ideas to come up with your own ideas.


  • 1 egg yolk
  • 1 pound of fettuccine
  • 1 cup of Parmigiano and Romano cheese
  • 1 cup of light cream
  • 1/2 stick of butter

Boil the fettuccine until it is al dente.

In a large sauté pan, add the butter and light cream.  Add the cooked fettuccine and egg yolk and mix.  Add the Parmigiano and Romano, mix and serve.  Add fresh black pepper.

You can add shrimp, scallops, chicken, vegetables, and use different kinds of pasta.

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Gemelli al Tegamino

Very tasty and very fun to make!  Serves 4.


  • 1 pound of Gemelli (curled twin macaroni); fresh is better
  • 1/2 pound fresh mozzarella, sliced
  • 1 cup grated Parmigiano and Romano cheese
  • 2 cups marinara sauce or meat sauce
  • Fresh parsley and fresh basil, chopped

Boil the pasta until it is almost al dente.  In a casserole dish, mix the pasta with the sauce, add the cheese and the herbs.  Bake it for 15 minutes.  Add the fresh mozzarella and bake it for another 10 minutes.

Buon Appetito!

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Fettuccine Carbonara

Very simple and delicioso!  Serves 4.


  • 1 pound fettuccine all’uovo (egg fettuccine)
  • 2 eggs
  • 1 cup grated Romano and Parmigiano cheese
  • 6 slices of pancetta or bacon, copped very fine
  • 1/4 cup extra virgin olive oil

Cook the fettuccini until it is al dente.

In a sauté pan, cook the pancetta until it is cooked.  Strain the fettuccine saving 1/4 cup of the water.  Add the fettuccini and water to the sauté pan.  Add the eggs and the cheese, mix and serve with a sprinkle of fresh black pepper.

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Shrimp Scampi over Linguine

This is a very simple recipe but very tasty.  The way you can cook it can put a little spice in your wonderful day.  I’m only saying, Shrimp Scampi over Linguini can put a smile on my face and I hope with this recipe I can put a smile on your beautiful face, too!

Serves two


  • 10 shrimps, preferably white Mexican
  • 2 garlic cloves chopped
  • 4 lemon wedges
  • 1 cup of white wine (I use Sherry wine)
  • 1/2 cup of broth (chicken or vegetable)
  • 1/4 cup melted butter and 1/4 cup olive oil (1/2 cup total)
  • 1/2 cup vegetable oil
  • Salt, pepper, basil mix
  • Parsley

Peel and de-vein the white shrimps, wash and dry them with a dry cloth.  Place 1/2 cup of the vegetable oil in sauté pan.  When the oil is very hot, put the shrimp in.  Cook one side and before you turn it, drain the oil.  Add the wine and cook until it evaporates.  Add garlic, olive oil, and butter.  Add the broth, cook for 3 minutes.  Add the pasta, cooked al dente, and cook for 2 minutes.  Add the salt, pepper and basil mix.  Add parsley when you serve the dish.

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Mussels Alla Romana


  • 10 New Zealand mussels
  • 1/4 chopped onion
  • 1 chopped garlic clove
  • 1/4 cup white wine
  • 2 chopped tomatoes
  • 1/4 cup marinara sauce
  • Salt, pepper, basil, parsley to taste

The recipe for the restaurant suggests New Zealand mussels but you can use whatever large, fresh mussels you can find at a fish market or supermarket.  Summer in New England brings out craving for fresh seafood.  As in Italy, chefs have learned to adapt recipes to showcase the local seafood.  This is a great recipe for an appetizer, or as a meal served over pasta with a loaf of homemade fresh bread!

Pan-fry the onions and garlic until onions are translucent.  Add the chopped tomatoes, cook for about 2 minutes.  Add mussels and wine.  Sauté until wine evaporates

Add cooked pasta to the pan.  Season with salt, pepper, fresh basil and parsley.  Drizzle with extra virgin olive oil.  Plate and serve.

Buon Appetito!

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Osso Buco

(Beef or Veal Shank)


  • 4 beef or veal shanks, salted and peppered
  • 1 cup vegetable oil
  • 4 to 10 tomatoes to make 2 cups of ground tomatoes
  • 1/4 celery, chopped very fine
  • 1/2 onion, chopped very fine
  • 2 carrots, chopped very fine
  • 1 cup red wine
  • 2 cups veal or chicken broth
  • 2 cups Arborio rice

In a large casserole sauté the beef/veal shanks until browned.  Add the carrots, onion, and celery and cook for 10 minutes, then drain the oil.  Add the wine and cook until it is evaporated.  Add the tomatoes and chicken broth.  Cover very tight.  Bake for 3 hours at 300 degrees.

Cook the rice al dente.  Before serving the Osso Buco place rice on a plate and cover it up with the Osso Buco and delicious sauce.

If you would like a recipe for any Italian dish, let me know, and if you can specify the origin, I can make it just like it.  Anything Italian I can cook it!

Buon Appetito!

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Veal Braciolettine alla Sorrentina

Sorrento is a little peninsula south of Naples famous for the pizza a metro (pizza by the foot or inches).

You can order a three-foot-long pizza with six different toppings!

Recipe for 6 people


  • 6 sliced veal cutlets
  • 6 mozzarella (bocconcini), sliced
  • 1 garlic clove, chopped
  • 1/8 cup fresh mint, chopped
  • 1/4 cup mixed cheese – Parmigiano and Pecorino
  • 1/2 cup extra virgin olive oil
  • 3 fresh tomatoes, chopped very fine
  • 1/4 cup onions, chopped very fine
  • 1/4 cup white wine

Lay out the veal, sprinkle with garlic and mint and add the sliced mozzarella.  Roll, then flour.  Place in oiled sauté pan with chopped onions and tomatoes.  Cook for 10 minutes.  Add wine, cover, bake for 25 minutes.

Best served on fusilli pasta.


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Zita alla Norma

Norma was a grandmother in Sicily.  She loved her family, especially her grandchildren.  When they came home from school she would cook for them.  The secret to her cooking wasn’t in her recipe but in the love she had for her grandchildren.  To see them enjoying the meal kept her young, healthy and happy. 

I will give you the recipe, but you have to put the love into it for the ones who will enjoy it.

(Serves 4 - 6)


  • 1 diced eggplant
  • 1 pound ziti or any pasta
  • 1 cup of mixed cheeses – Pecorino & Parmigiano
  • 4 fresh mozzarella, 2 ounces each
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped onions
  • 2 cups marinara sauce

Sauté the eggplant with olive oil and onions.  Put in casserole dish with marinara sauce.  Cook for 10 minutes.  Cook pasta; add to casserole dish and stir.  Slice the mozzarella, add all the cheeses, mix together.  Bake in a 350 degree oven for 15 minutes.  Take out and serve!

To see this recipe made live, watch Channel 9 WMUR on January 19 at noon.

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Pollo alla Tortiera

Chicken Casserole

Happy Holidays to all!  I wish everyone a healthy and prosperous New Year!  The dish I am presenting is one of my favorites that has an inviting aroma and fabulous taste that only requires a few simple ingredients.

(Serves 4)


  • 1 pound potatoes
  • 2 1/2 - 3 pounds of chicken
  • 1 garlic clove
  • 1 stem of rosemary
  • 1/4 cup olive oil
  • Salt & pepper
  • Hot pepper for spice

Peel potatoes and cut into quarters.  Cut the chicken into eight pieces.  Chop the garlic and remove rosemary from the stem; mix with the olive oil.  Add salt, pepper, and hot pepper.  Mix everything together.

Place into a casserole dish and cover it with plastic wrap and aluminum foil.  Bake for 45 minutes at 350 degrees.  Remove the plastic wrap and aluminum foil and roast for an additional 15 minutes.

Buon Appetite!

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