Recipe: Chicken Breast Regina over Angel Hair (Petti di Pollo Regina)

2 Whole Chicken breasts, skinned, boned, and cut in half

4 thin slices of ham

4 thin slices of liver sausage or liver pate



1 egg, beaten

Italian Herbed bread crumbs

3 tablespoons butter

1 (10 oz.) packet of Angel Hair pasta

1 (16 oz.) container of Mama's DOP gravy (or any Italian sauce substitute)

Split chicken breast halves lengthwise, but not completely through. Open breast halves and pound very thin.

Place a slice of ham, then a slice of liver sausage in the center of each breast. Fold in half, enclosing the ham and liver sausage, moisten the edges of the chicken with water and press together until sealed.

Coat chicken breasts with flour, dip breasts in beaten egg and coat with bread crumbs.

Fry in butter in skillet until golden brown on both sides.

Place chicken on cooked pasta and drizzle with Mama's San Marzano DOP gravy!


Place a slice of ham and a slice of liver sausage in center of each breast. Fold in half, enclosing the ham and sausage, moisten the edges of the chicken breast with water and press together until shut.

Coat chicken breasts with flour in pan

Dip breasts into beaten egg and finally coast with bread crumbs.

Fry chicken in skillet, using butter until golden brown on both sides and cooked thoroughly.

Bring water to  

Recipe: Fettucine Alfredo

1 package (10 oz.) of Mama's fresh Fettucine

Boiling salted water

2 teaspoons of olive oil

1 teaspoon of chopped fresh basil

1 garlic clove, minced

Finely grated Pecorino Romano Cheese

Generous amount of butter (up to 4 tablespoons)

Cook noodles in boiling salted water until just tender (about 3-4 mins.); drain.

In large pan, heat olive oil, basil and garlic. Toss in noodles with a fork until they become very hot.

Sprinkle generous amount of Pecorino Romano cheese, add butter so butter and cheese melt quickly, and toss again before serving

serves 4

Recipe: Black Squid Ink Linguine with Lobster Sauce (Sardinian Style)

2 large fresh or frozen lobster tails

2/3 cup minced onion

1 large garlic clove, minced

1/4 cup olive oil

2 16oz. cans of San Marzano DOP tomatoes

1 tbl. chopped fresh basil leaves

1 tbl. mild honey

1 tsp. salt

1/8 tsp. black pepper

1 packet (10 oz.) of Mama's Black Squid Ink Linguine

Boil lobster to (frozen) package directions. Remove meat from shells and cut into thick chunks. Set aside.

Saute onion and garlic in olive oil for 5 mins. Add tomatoes, basil, honey, salt and pepper.

In sauce pan, boil Black Squid Ink pasta for 10-12 mins.

Simmer sauce, covered for 45 mins. If sauce becomes thick while cooking, stir in 1/2 cup of water.

Combine lobster with pasta and pour hot sauce over. Serve!