Carfagna’s Recipes

Lemon Torta Caprese

Posted on by Carfagnas Market
  • 1 1/2 sticks unsalted butter
  • 6 ounces white chocolate, chopped
  • 5 large eggs, divided
  • 1/4 teaspoon sea salt
  • 2/3 cup granulated sugar
  • 1 1/2 cups almond flour
  • 1/4 cup fresh lemon juice, from 1 large or 2 medium lemons
  • 4 teaspoons fresh lemon zest, from 1 large or 2 medium lemons

Place the egg whites into a medium bowl along with the salt.  Place the yolks into a larger bowl with the sugar.  Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes, set aside.  Using the same mixer for the yolks, beat them on medium speed until light and pale in color, about 2 minutes.  Using a rubber spatula, add the now cooled white chocolate mixture, almond flour, lemon juice, and lemon zest into the bowl with the yolks, stirring to combine.  Fold in half of the whipped egg whites into the white chocolate base, then fold in the remaining half to combine.  Transfer the mixture to the prepared cake pan, baking for 40-45 minutes until puffed and golden brown.  

Cool completely on a wire rack.  Release the outer rim of the springform pan.  Dust the top of the cake with powdered sugar.  Serve with lightly sweetened whipped cream if desired.

Torta Caprese is the classic Italian Flourless Chocolate Cake recipe that is said to have originated from the Isle of Capri. Legend states the cake originated on the island in the 1920’s, when the chef made a mistake in the addition of ingredients. Only after the cake was in the oven, did he realize too late that he had forgotten to add the flour, adding only the almond flour. To his good fortune, the dessert turned out beautifully.

Traditionally, the torta caprese is made with rich dark chocolate. This lighter version uses lemon juice and zest, and white chocolate. The cake is great eaten when it has cooled slightly, just out of the oven. But it is also delicious after time chilled in the refrigerator topped with lightly sweetened whipped cream.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Tomato Bruschetta with Olive Oil and Herbs

Posted on by Carfagnas Market
  • 3/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup chopped fresh herbs, basil, oregano, and/or thyme
  • 1 teaspoon coarse sea salt, plus more for serving
  • Pinch of red pepper flakes
  • 4 Roma tomatoes or 1-pint cherry tomatoes
  • 1 12-ounce loaf ciabatta bread
  • 1-2 garlic cloves

Add the olive oil, chopped herbs, salt, and pepper flakes to a small bowl, whisk to combine. Dice the tomatoes into small pieces, placing them into a bowl and set aside.

Cut the bread into 1/2″ thick slices. Toast the bread in a hot cast iron pan, or over hot grill grates, flipping over once until both sides are slightly charred on the edges and well toasted. Transfer the toasted bread to a cutting board, rubbing each slice with the garlic cloves.

Top each toasted bread with a generous spoonful of chopped tomatoes, a spoonful of herbed olive oil, and a sprinkling of sea salt.

The word ‘Bruschetta’ is from the Roman dialect verb ‘bruscare’ meant ‘to toast or to burn’. The tradition is believed to have originated in central Italy where locals would toast stale bread and then use it to sample freshly pressed olive oil. This simple yet delicious tradition evolved over centuries into the bruschetta we know today, often topped with tomatoes, garlic, and basil.

Because the ingredients are so few, it is recommended to use your best extra virgin olive oil, a beautiful loaf of ciabatta bread, and coarse-flaked Mediterranean sea salt.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Torta de Mele – Apple Cake

Posted on by Carfagnas Market
  • 4 large apples, crisp sweet variety
  • Zest and juice from 1 large lemon, divided
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder

Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan. Wrap the bottom and sides of the pan with a double layer of foil. Line a sheet pan with parchment paper. Set each aside.

Peel and core the apples, thinly slicing them, placing them into a medium bowl. Add the fresh squeezed lemon juice to the apples slices, tossing together.

Working with a large mixing bowl and a hand mixer or stand mixer, add in the eggs and sugar. Mix on medium-high speed for 5 minutes until light in color. Warm the butter until very soft, but not melted, adding it to the bowl with the egg/sugar mixture, along with the milk and the lemon zest. Mix on medium speed to combine. Add in the flour and baking powder, mixing on low speed until just combined. Reserve 1 cup of sliced apples, folding the remaining sliced apples into the batter. Transfer the batter to the prepared baking pan, smoothing the top of the batter. Decoratively place the reserved sliced apples on top of the batter in a single layer.

Bake for 55-60 minutes until the top of the cake is light golden brown and a toothpick inserted into the center comes out with just a few crumbs attached. Serve warm or at room temperature.

When you think of Italian food, chances are your mind wanders towards pasta or possibly specialty products such as Parmigiano Reggiano and prosciutto. These are important Italian staples, however, there is another quality food produced in Italy in significant amounts. Apples! Italy is one of the leading apple producers in Europe. Italian apples come in several varieties and are grown in many regions throughout the country. Enjoy your favorite apple with this delicious apple cake recipe!

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Grilled Steak with Salmoriglio Sauce

Posted on by Carfagnas Market
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/4 teaspoon hot pepper flakes
  • 3/4 cup olive oil
  • 1 teaspoon kosher salt
  • zest and juice and from 1 large lemon
  • 1-pound boneless strip or ribeye steak, about 1” thick

In a medium bowl, combine the garlic, oregano, thyme, and hot pepper flakes. Whisk in the olive oil and salt. Add the lemon juice and zest, whisking to combine. Pour off 1/2 cup of the marinade into a separate bowl to use as a sauce. The remaining sauce will be used as a marinade for the steak.

To prep your steak, remove the steak from the refrigerator and place it onto a plate. Pour the remaining sauce over the steak, using tongs to flip over the steak to coat it well with the sauce. Set the steak aside to marinate for up to 1 hour, turning it over a few times to keep all sides covered with the sauce.

To grill your steak, prep your grill for direct cooking over medium-high heat. If using a grill pan, be sure it is very hot before placing the steak in it. Grill the steak for about 6-7 minutes on side one, turning over to cook side two for another 3-4 minutes for medium-rare. The cooking time is longer on side one to assure good grill marks. To cook to medium, add an additional 1-2 minutes on each side.

Transfer to a cutting board and let rest for about 10 minutes. Baste the steak with additional sauce. Thinly slice against the grain. Serve with grilled bread and the reserved sauce on the side.


Like many Italian recipes, the origin of Salmoriglio Sauce is uncertain. Sicily and Calabria are the areas where Salmoriglio is best known to be traditional. In both regions, the main ingredients are lemon juice, olive oil, garlic, and oregano. The addition of lemon helps to tenderize meats like beef and lamb. The sauce also adds great flavor to fish and vegetables, basting on before and after cooking. Be sure to serve with some great Italian bread to further enjoy this delicious sauce and marinade.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Beef

Summer Black Truffle Scrambled Eggs

Posted on by Carfagnas Market
  • 2 tablespoons unsalted butter
  • 6 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons finely grated Parmesan cheese
  • Shavings of black summer truffles, to your preference

Using a nonstick pan over medium-low heat, add the butter to the pan. Let the butter melt for about 1 minute. Swirl the butter to coat the bottom of the pan.

Meanwhile, whisk the eggs in a medium bowl until well mixed but not frothy. Pour the eggs into the skillet with the melted butter. Sprinkle in the salt and the Parmesan cheese. Use a rubber spatula to pull through the eggs, or to gently stir the eggs until they are just set, about 2-4 minutes.

Transfer the eggs to serving plates. Top with the shavings of black truffles. Serve warm with toast.

Makes 2-3 servings

Summer black truffles are harvested from May through September. Black and nubbly on the outside, with pale flesh, ranging from cream to grey as the truffle matures. They are more delicate in flavor than winter black truffles. Julienne or shave thinly to add to salads, eggs, pasta, or to a gorgeous grilled steak. The truffles are best served raw or slightly warmed to protect their delicate flavor. 

Truffles are all about the aroma. When sliced over eggs, the heat lifts the scent to the diner’s nose. Enticing the diner to wait no longer, but to dig in to enjoy the gift of the summer black truffle. A glass of prosecco is also a nice accompaniment.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Summer Caprese Salad

Posted on by Carfagnas Market
  • 1-pound fresh mozzarella cheese
  • 2-3 pounds variety of fresh farm tomatoes
  • 1 bunch of fresh basil leaves
  • Flakey sea salt
  • Extra Virgin Olive Oil
  • Balsamic vinegar, optional


Slice the mozzarella into thick slices, setting aside at room temperature.  Slice the tomatoes into thick slices.  Working with a large platter, arrange the tomatoes and the mozzarella slices in an overlapping pattern.  Add a sprinkling of the flakey sea salt.  Generously drizzle with the olive oil.  When ready to serve, tear the basil leaves into pieces, scattering the leaves over the tomatoes and cheese.  If desired, drizzle with a small amount of balsamic vinegar.  Serve at room temperature.  

When it comes to this popular Italian dish, there are different origin tales. Many take the patriotic route by linking the ingredients to the colors of the Italian flag. The first origin story for Caprese salad dates to post-World War 1 Italy in the 1920’s. A patriotic mason wanted to make a dish that was a true tribute to Italy that visually incorporated the tricolor into the presentation. Connections to the island of Capri state that the chef of the popular Hotel Quisisana added the salad to the restaurant’s menu in the 1930’s.

There’s no doubt that Caprese salad is one of Italy’s most loved and internationally recognized dishes. Be sure to use the best tomatoes and the finest extra virgin olive oil for the best results. Enjoy this ever-so simple recipe.  

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Salads

Parmesan Cheese Stuffed Mushrooms

Posted on by Carfagnas Market

  • 1 1/2-pounds baby bella mushrooms
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup plain breadcrumbs
  • 1/2 teaspoon sea salt
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme

  • Olive oil to drizzle over the filled caps

Preheat the oven to 400 degrees.  Lightly grease a baking sheet with cooking spray.  Set aside.

Wash and dry the mushrooms.  Remove the stems from the mushroom caps.  Place the caps on the baking sheet.  Roughly chop the mushroom stems.

Working with a medium size skillet, add in the butter to melt.  Once melted, add in the chopped mushroom stems, cook for about 5 minutes, stirring occasionally.  Add in the minced garlic, cooking for about 30 seconds, then add in the breadcrumbs and the salt.  Stir and cook for 3-5 minutes, so that the breadcrumbs are lightly browned.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, add in the now cooled mushroom breadcrumb mixture, Parmesan, cream cheese, parsley and thyme.  Using a rubber spatula, mix until combined.  Using a small spoon, add about a tablespoon of the filling to each mushroom cap.  Sprinkle the filled caps with additional Parmesan.  Bake in the oven until the mushrooms are soft and the tops are golden, about 20 minutes.  Serve while hot or warm.  Drizzle with additional olive oil and a sprinkle of fresh grated Parmesan.

There are many Italian recipes for stuffed vegetables, including stuffed tomatoes, and stuffed peppers. Early Italian immigrants found that white button mushrooms were abundant in America, and they began stuffing them. Stuffed mushrooms can be found in endless variety in Italian American homes and restaurants all over America, from the simple button mushroom to the large Portobello stuffed mushrooms. 

Like many recipes for stuffed mushrooms, the stems become part of the stuffing.  Garlic gives great flavor, along with cream cheese, Parmesan and breadcrumbs to hold it all together.  The mushrooms and filling can be put together ahead of time, and then baked when ready to serve.  Great as an appetizer or added to the dinner plate. 

Parmesan Orzo Pasta with Black Truffle Butter

Posted on by Carfagnas Market
  • 1 bunch asparagus, about 10-12 stalks
  • 1 1/2 cups orzo pasta
  • 2 tablespoons kosher salt (for the pasta water)
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, peeled and thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons black truffle butter
  • Parmesan cheese curls for garnish

Serves 4

Wash and trim the ends of the asparagus. Set aside.

Fill a large pot with water, bring to a boil. Place the asparagus into the boiling water, stirring for 1 minute. Use a slotted spoon or tongs to remove the asparagus, setting aside on towels to cool and dry.

Return the water to a boil. Add the salt and orzo pasta, stirring to combine. Cook 2 minutes less than the package directions. Drain into a colander. Transfer the orzo to a bowl, drizzle 1 tablespoon of olive oil over the pasta and set aside.

While the orzo is cooking, cut the now cool asparagus into 1/2-inch pieces, cutting on the bias.

In an 11-inch-wide skillet, add the remaining 2 tablespoons of olive oil to the pan, over medium heat. When the oil is hot, add in the cut asparagus and the sliced garlic, stirring to combine. Reduce the heat to medium, add in the cooked orzo, and 1 teaspoon salt, stirring to combine. Add in the heavy cream and butter, stirring constantly for 3-4 minutes. Off the heat, add in 3 tablespoons of Parmesan cheese and black truffle butter, stirring to combine. Serve, sprinkling with the remaining tablespoon of grated Parmesan cheese. Add additional Parmesan cheese curls to garnish.

Orzo, also known as risoni, is a delightful type of pasta that resembles large grains of rice.  The rice-like shape often leads to confusion as people sometimes mistake it for rice or barley due to its appearance. This pastina (little pasta) is delicious added to soups, salads, or as creamy side dish in this recipe. We add black truffle butter as an indulgent ingredient for this Parmesan orzo pasta dish. If not using truffle butter, simply substitute your favorite salted butter instead.

This Entry Was Posted in Pasta

Parmesan Vinaigrette Arugula Salad

Posted on by Carfagnas Market
  • 1 5-ounce container of arugula salad greens
  • 6-ounce chunk of Parmigiano Reggiano cheese, divided

Divide the chunk of Parmesan into 2 equal pieces. Use a grater with large holes to grate one piece. Use a vegetable peeler to make curls with the second piece. Set both aside.

Make the Parmesan Vinaigrette:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave or honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • 8 tablespoons olive oil
  • 2 tablespoons finely grated Parmigiano Reggiano cheese

In a large bowl, add the white wine vinegar, agave, Dijon and salt, using a whisk to combine. Slowly stream in the olive oil while whisking the entire time to emulsify. Stir in the grated Parmesan.

Putting it all together:

Place the arugula onto a large platter. Drizzle 4-ounces of the Parmesan vinaigrette over the arugula tossing to combine. Evenly divide the salad into 4-6 salad plates/bowls, topping each with the Parmesan curls. Drizzle with additional vinaigrette if desired.

The origins of Parmigiano Reggiano date back to the 12th Century. Some historians think it could be even older. Outside Europe, Parmigiano Reggiano is often known as ‘Parmesan’. Although some of these cheeses may be of good quality, they’re inevitably different. Parmigiano Reggiano is considered by many as the ‘King of Cheeses’. We agree. With this recipe, and most all others, we are using Parmigiano Reggiano cheese.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Salads

Apricot Mostarda

Posted on by Carfagnas Market
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 1/4 teaspoon sea salt
  • 1 teaspoon coarse grain mustard, such as Maille
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white wine vinegar
  • 5 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 2 cups dried apricots, chopped

Heat the olive oil in a small saucepan over medium heat.  Add in the chopped shallot and salt, stirring to combine, cooking for about 2 minutes until the shallots are soft.  Stir in the coarse grain mustard and red pepper flakes, cooking for 1 minute.  Add in the vinegar and sugar.  Bring to a simmer, stirring often until the sugar is dissolved, about 3 minutes.  

Whisk in the Dijon mustard, and 1 cup of chopped apricots.  Bring this to a simmer, stirring often, cooking for 8-10 minutes.  The apricots will become plump and begin to thicken into a jam-like consistency.  Turn off the heat, stirring in the remaining chopped apricots.  Cover the pan with a lid, cool to room temperature.  Serve with soft cheeses, cured meats, nuts, and with crackers or toasted crostini.

Mostarda can be stored in a glass container with a tight-fitting lid in the refrigerator for several weeks.  Serve at room temperature.  

Mostarda is a traditional Italian condiment made from fruit (both fresh and dried), syrup, and spices, and served with cooked meats, poultry, and charcuterie. Sometimes referred to as mostarda di frutta, or simply mustard fruit, mostarda is basically a spicy relish or chutney.

But in more recent times, mostarda has come to be served with grilled and roasted meats, cold cuts, cheeses, as well as crostini, bread sticks, olives, pickles and nuts. Basically, you can enjoy it on everything from a steak to a sandwich to a wedge of cheese, or just spread on toast.

Make this simple recipe for Apricot Mostarda to include on your next charcuterie board, along with the fabulous selection of salumi and cheese, bread and crackers, all available at our Market.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey