Carfagna’s Recipes

Arugula Salad with Ribbons of Vegetables & Citrus Dressing

Posted on by Carfagnas Market
  • 1 5-ounce container of baby arugula greens
  • 2 medium carrots, peeled and shaved into long strips
  • 2 small zucchini, shaved into long strips
  • 1 large fennel bulb, tough outer leaves removed, shaved into thin strips
  • 2 clementines, peeled and sliced crosswise into thin rounds
  • 1/3 cup sunflower seeds

To make the salad: Place the arugula greens onto a large serving platter. Using a vegetable peeler, shave the carrots and zucchini into long thin strips. Using a mandolin or a sharp knife, thinly shave the fennel bulb into strips. Arrange the vegetable strips and the clementine rounds over the arugula. Scatter the sunflower seeds, and drizzle 1/3 cup of the citrus dressing over the vegetables and fruit.

To make the citrus dressing:

  • 2 tablespoons white wine vinegar
  • 2 teaspoons orange juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 8 tablespoons olive oil

Add the vinegar, orange juice, honey, Dijon mustard, and salt to a medium size bowl.  Using a whisk, mix to combine.  Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

The cultivation of arugula dates to Roman times. The Romans first referred to this bitter green as “eruca. “Over centuries of time, regional dialects changed the pronunciation to “aruculu” in Northern Italy and “ruchetta” in Southern Italy. In modern times, the name has morphed into Arugula, and in England it is known as Rocket.

In many Italian recipes, this aromatic peppery green is added to a variety of dishes, topping pizzas and pastas, made into pesto, or in this recipe, arugula is the base of a colorful salad. The hearty salad green stands up well to the ribbons of vegetables, along with the sweet clementine citrus to balance the slight bitterness of the arugula.

This Entry Was Posted in Salads

Chicken Wellington

Posted on by Carfagnas Market
  • 1 tablespoon extra-virgin olive oil
  • 1 Tablespoons butter
  • 4 4 ounce skinless, boneless chicken breasts
  • ½ medium onion, finely chopped
  • 2 teaspoons minced garlic
  • I Tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 1 teaspoon ground black pepper
  • 1 9”x14” sheet refrigerated or thawed puff pastry
  • 2 slices bacon, fried and crumbled
  • 8 ounces Baby Bella mushrooms, woody stems removed and chopped
  • 4 ounces of cream cheese, softened
  • 1 Tablespoon Dijon Mustard
  • 4 ounces Brie or Gruyere cheese, cut into 4 thin slices
  • 1 egg, beaten

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Heat the olive oil and butter in a skillet over medium high heat. Season the chicken breasts with salt, and pepper. Cook until evenly browned, about 2½ -3 minutes per side, turning only once. Transfer to a plate and set aside.

In the same skillet, cook the bacon over medium high heat until crispy. Remove from the skillet, blot on a paper towel, then crumble.

In the same skillet with the bacon grease, place the onion, garlic and mushrooms and cook over medium heat stirring occasionally, until the mushrooms lose their moisture and onions are tender, about 5 minutes. Do not burn the garlic. Stir in the crumbled bacon and parsley.

Cut the puff pastry into 4 equal pieces. Place a cheese slice topped with a chicken breast in the center of the piece of puff pastry.

Combine the cream cheese and Dijon mustard in a small bowl.Spread ¼ of the cream cheese mixture over each chicken breast.Top with ¼ of the mushroom mixture.

Fold the top and bottom of the pastry over the chicken, trimming with kitchen shears or a knife so puff pastry is fairly evenly surrounding the chicken. Press the pastry seams together with damp fingers to seal. Place seam-side down on the prepared baking sheet. Decorate the tops with leftover pastry if you like! Brush the tops with some of the beaten egg.

Bake in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Cut each Chicken Wellington in half or serve whole. Garnish with whole Berry Cranberry Sauce.

View upcoming cooking classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

While Chicken Wellington is a classic British dish, its delightful flavors have found a place in the hearts of many, including those in Italy. This savory creation, featuring tender chicken wrapped in puff pastry with layers of mushrooms and a rich duxelles, has become a culinary crossover that resonates with Italian palates. The Italian appreciation for fine ingredients and culinary craftsmanship welcomes the essence of Chicken Wellington, and it is not uncommon to find variations or adaptations in Italian kitchens. The dish showcases the universal appeal of combining quality poultry with expertly crafted pastry, transcending cultural boundaries and making its mark on the diverse tapestry of global cuisine.

Meet Chef Cindy!

Posted on by Carfagnas Market

Cindy Ramsey has been leading cooking classes since 2012 with a focus on using seasonal ingredients, often partnering with local Farmer’s Markets. She specializes in developing classes that encourage students to have fun in the kitchen while they grow their confidence and expand their cooking and baking skills. Cindy is founder, author, and photographer of the food blog, Cooking with Chez Cindy where she publishes her own recipes and food-related stories.

“Cooking fills my days with joy—whether cooking for a client, preparing for a class, or feeding myself, my friends or my family. If I’m not cooking or baking, I’m generally thinking about the next thing I will be cooking or baking.” Cindy Ramsey

Salmon Piccata with Lemon Caper Sauce

Posted on by Carfagnas Market
  • 4 6-ounce skinless salmon filets, center cut
  • 1 ½ teaspoons sea salt, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped shallots
  • 1/3 cup unsalted chicken broth
  • 2 tablespoons capers, drained
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped flat leaf parsley

Dry the salmon filets with a paper towel. Evenly season the filets with 1 teaspoon salt. Heat a large nonstick skillet over medium-high heat.

Add 2 tablespoons of olive oil to the hot skillet. Carefully add the filets to the pan flesh-side down. Allow to cook without moving or turning for 4-5 minutes. This will create a deep brown color on this first side. Using a flexible spatula, flip each filet over to cook on the second side. Cook this side for 2-3 minutes. The filets should be slightly pink at the center. Remove the filet to a plate to rest.

Working quickly, add the remaining 1 tablespoon of olive oil to the pan. Add in the chopped shallots and the remaining ½ teaspoon of salt. Stir to combine cooking for about 1 minute. Add in the chicken broth, lemon juice, capers, and lemon zest. Simmer for 2 minutes to slightly reduce the mixture. Whisk in the butter and mustard until smooth. Turn off the heat, removing the pan from the heat surface. Spoon the sauce over the salmon, sprinkle with the chopped parsley.

View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Salmon Piccata is a dinner that seems very elegant that you might order from a restaurant.  However, it is a quick cooking meal that you can serve at home in under 30 minutes.  Be sure to have all your measuring and chopping of the ingredients completed before you start cooking.  Once you start cooking, everything moves along very quickly. Piccata is more commonly made with chicken or veal, but always with a buttery pan sauce spiked with lemons and capers. Serve the Piccata with thin Capellini or Vermicelli pasta.  

Piccata was once thought to have been created for Italian nobility during the Renaissance.  Further research leads to Piccata being a dish made by Italian immigrants first noted in the 1930’s. When you make it at home, you and your family may feel as if you are dining like royalty!

Red Wine Chocolate Cake with Chocolate Red Wine Ganache

Posted on by Carfagnas Market

CAKE:

  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups all-purpose flour 
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 large egg, at room temperature 
  • 1 cup dry red wine, at room temperature
  • 1 teaspoon pure vanilla extract
  • Fresh Flowers to decorate (optional)

GANACHE:

  • 1 (3-ounce) semisweet chocolate baking bar, finely chopped
  • 2 tablespoons unsalted butter, diced
  • 1 tablespoon light corn syrup
  • 1/4 cup powdered sugar, sifted
  • 2 tablespoons dry red wine, warmed
  • Flaky sea salt

To Make the Cake:

Preheat the oven to 350 degrees.

Spray an 8 or 9-inch round cake pan with baking spray. Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. 

Place granulated sugar, egg, and melted butter in a mixing bowl and beat on medium speed for about 2 minutes until pale. Add 1 cup wine and vanilla and mix to combine. Add flour mixture and mix until completely combined. 

Scrape batter into prepared pan, and smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool completely.

To Make the Ganache:

Place chopped chocolate, diced butter, and corn syrup in a large microwave-safe bowl. Microwave at high in 20-second intervals until melted, stirring between intervals until smooth. Stir in powdered sugar and 2 tablespoons of wine. Let stand at room temperature until slightly thickened, about 15-20 minutes.

Invert cake onto a plate. Pour ganache onto the center of the top of the cake letting it drip down the sides. Sprinkle with flaky sea salt, and let stand until ganache is set, about 30 minutes. Cut into wedges and serve.

This recipe is featured in our Creative Cooking with Wine Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Chocolate and red wine have long been a match made in heaven. Or in this recipe, a match made in Italy. This scrumptious cake is rich in chocolate flavor, but not overly sweet as the sugar is balanced by adding red wine to the batter. The cake is then glazed with a silky red wine chocolate ganache that gently dips down the sides of this single layer cake. Be sure to use the flakey sea salt sprinkled on top of the glaze as the salt acts as a bridge between the sweetness of the cake and a beautiful glass of red wine. Our wine shop recommends pairing the cake with Nebbiolo wine to complement a delightful Italian dinner. Learn how to make this cake, and more Italian favorites using wine, in our upcoming class, Creative Cooking with Wine.

Torta Caprese

Posted on by Carfagnas Market
  • 6 eggs, eggs and whites separated
  • 225 grams or 8 ounces of sugar
  • 280 grams or 10 ounces bittersweet chocolate
  • 280 grams or 10 ounces softened unsalted butter
  • 340 grams or 3.5 cups super fine almond flour
  • powdered sugar for garnish

Directions

Preheat the oven to 350°.

Add the egg whites along with ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.

Put the chocolate into a glass or metal bowl and cook over a double boiler or microwave until completely melted. Set aside.

Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.

Add in 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.

Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.

Lastly, fold in the chilled meringue until combined.

Prepare a 10” springform pan with butter and cocoa powder.

Pour the batter into the prepared pan and bake at 350° 40 to 42 minutes.

Cool completely and dust with powdered sugar.

This recipe is featured in our Amalfi Coast Comfort Food Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Torta Caprese, a sumptuous chocolate and almond cake, is a culinary masterpiece that originates from the enchanting Amalfi Coast. This decadent dessert is an embodiment of the region’s rich culinary heritage, where the collision of sea and sun influences not only the landscape but also the flavors of its dishes. The Torta Caprese is characterized by its dense, moist texture and intense chocolate flavor, elevated by the inclusion of finely ground almonds. The Amalfi Coast’s commitment to using high-quality, local ingredients is evident in every bite of this luscious cake. As you savor each mouthful, you can almost feel the coastal breeze and envision the breathtaking scenery that surrounds this culinary gem. The Torta Caprese stands as a delectable testament to the Amalfi Coast’s ability to weave tradition, flavor, and a touch of indulgence into an irresistible dessert that embodies the spirit of this Mediterranean paradise.

Winter Caprese Salad

Posted on by Carfagnas Market
  • 2 Large Tangerines or blood oranges, peeled and cut into 4 slices
  • 2 medium tomatoes, cored and cut into 4 slices
  • Fresh mozzarella, torn
  • Kosher salt and freshly ground pepper
  • Balsamic glaze
  • Extra-virgin olive oil
  • Chopped fresh chives or basil

Directions

On a large plate, arrange tangerines/blood oranges and tomatoes with mozzarella.

Season with salt and pepper, then drizzle lightly with Balsamic glaze and generously with oil.

Sprinkle with chopped chives or basil and serve.

This recipe is featured in our Amalfi Coast Comfort Food Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

The Winter Caprese Salad is a delightful variation of the classic Italian Caprese, uniquely tailored to capture the essence of the Amalfi Coast even during the colder months. This seasonal twist features ripe tomatoes, creamy mozzarella, and vibrant basil, but it adds a wintery touch with additions like citrus fruit and a drizzle of balsamic glaze. The Amalfi Coast, renowned for its fresh produce and culinary finesse, inspires this adaptation by embracing the flavors of the season while staying true to the Mediterranean tradition. Each crisp bite of the Winter Caprese Salad transports you to the coastal paradise, where the charm of the Amalfi Coast is encapsulated in the combination of sun-kissed ingredients, offering a taste of winter infused with the coastal spirit.

Easy Gnocchi Sorrentino – Carfagna Style

Posted on by Carfagnas Market
  • 16 ounces Carfagna’s Homemade Gnocchi
  • ¾ cup Carfagna’s Vodka Sauce or Homemade Vodka Sauce { recipe to follow)
  • 1 cup homemade mozzarella Ciliegine (small balls)
  • ¼ cup basil chiffonade, plus a few small sprigs for garnish
  • Freshly grated parmesan cheese for garnish

Directions

Preheat the convection oven to 425 degrees.

Bring a large pot of water to a rolling boil. Add a generous amount of salt.

Add the frozen gnocchi and cook until the gnocchi rises to the surface of the water. Remove the individual pieces as they rise to the top, using a spider or strainer and place in a medium sized bowl.

Add the sauce and stir to combine. Stir in the basil chiffonade and ¾ of the mozzarella cubes.

Place in a greased baking dish and top with the remaining mozzarella cubes. Bake for 25 – 30 minutes until bubbly and the mozzarella begins to brown.

Remove from the oven and top with the remaining basil leaves. Sprinkle freshly grated parmesan cheese over the top and serve.

This recipe is featured in our Amalfi Coast Comfort Food Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Gnocchi Sorrentino is a delightful Italian dish that perfectly captures the flavors of the Amalfi Coast. This savory creation features pillowy potato gnocchi, typically handmade, paired with a rich tomato sauce, fresh mozzarella, and aromatic basil. The dish pays homage to the region’s abundant produce and the Mediterranean’s culinary traditions. The Amalfi Coast, with its stunning coastal landscapes and charming cliffside villages, is renowned for its vibrant and fresh ingredients, and Gnocchi Sorrentino is a testament to the region’s culinary excellence. Each bite of this dish is like a journey along the picturesque coastline, where the harmony of flavors mirrors the beauty of the Amalfi Coast itself.

Capri Style Chicken Cacciatore

Posted on by Carfagnas Market
  • 1 tablespoon olive oil
  • 4 boneless, skinless large chicken thighs
  • salt and pepper to taste
  • ½ large onion, diced
  • 1 small bell pepper, large dice
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, chopped
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1/2 cup chicken broth
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 1 ½ (14 ounce) cans diced tomatoes
  • 1 ½ teaspoons Italian seasoning
  • 1/4 cup olives, mixed, pitted
  • salt and pepper to taste

Directions

Heat the oil in a large pan over medium-high heat, add the chicken (seasoned with salt and pepper) and saute until very browned before removing from the pan and setting aside.

In the same pan, add onion, peppers and mushrooms and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the broth and deglaze the pan by scraping the brown bits off the bottom with a wooden spoon while the broth sizzles.

Add the tomatoes, herbs, chicken and olives. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until meat registers 165 degrees on a meat thermometer. Season with salt and pepper.

This recipe is featured in our Amalfi Coast Comfort Food Cooking Class. View upcoming classes here.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Capri Style Chicken Cacciatore is a delectable dish that captures the essence of the Amalfi Coast’s culinary heritage. This flavorful creation combines tender chicken cooked in a rustic tomato-based sauce with olives, capers, and aromatic herbs. The dish is a tribute to the vibrant and fresh ingredients that characterize the coastal region, where the azure waters meet the rocky cliffs. The Amalfi Coast, known for its picturesque landscapes and gastronomic treasures, infuses its distinct flavors into the Capri Style Chicken Cacciatore. With every bite, one can savor the Mediterranean influence and the harmonious blend of ingredients that evoke the sun-soaked charm of this captivating coastline. It’s a culinary journey that mirrors the allure and richness of the Amalfi Coast’s culinary traditions.

Carfagna’s Famous Christmas Prime Rib Roast

Posted on by Carfagnas Market

When we think of Christmas week at Carfagna’s, we think of the long lines of customers patiently waiting to pick up their professionally trimmed and tied Prime Rib Roasts. It’s a tradition unlike any other. Wake up, grab some coffee for the road, and set out for an afternoon at Carfagna’s Market. Lined up along the store front waiting for 10:00am to strike and the doors to open. Some customers like to make a bee line straight to the ticket counter, and some enjoy the ease of the day spent browsing at our selection of specialty meats, foods and Italian delicacies. One things for sure, about every other customer coming through the door is there to grab one of our Prime Rib Roasts. Trimmed and tied to perfection, our Christmas dinner wouldn’t be the same without this delicious roast. So come see us again this Christmas and don’t forget to see Raj in the wine department so he can pair the perfect wine with your Holiday Feast!

If you’re wondering how we like to prepare a Prime Rib Roast, here’s our recipe for both Bone-In and Boneless Roasts:

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