Carfagna’s Recipes

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.  

View upcoming cooking classes here.

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

Whipped Ricotta, Feta & Honey with Olive Oil Toasted Crostini

Posted on by Carfagnas Market

Whipped Ricotta, Feta & Honey

  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup feta cheese
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon fine sea salt
  • 2 tablespoons honey
  • 1-2 teaspoons fresh thyme leaves
  • Lemon zest (optional)
  • black pepper (optional)

Add ricotta, feta, olive oil, and salt to the bowl of a food processor. Process until smooth and fully combined, about 2 minutes. Spoon the whipped ricotta into a serving bowl. Drizzle with honey, olive oil, top with a few thyme leaves, and lemon zest and/or pepper if using. Serve with toasted crostini.

Olive Oil Toasted Crostini

  • 1 medium loaf ciabatta or baguette
  • 7-8 tablespoons olive oil
  • 1/2 teaspoon fine sea salt

Preheat the oven to 400 degrees. Slice the bread into 1/2-inch-thick slices. Brush each slice with olive oil on both sides, placing each onto a large sheet pan. Place the sheet pan into the hot oven, toasting the crostini until golden brown on each side. This should take 8-10 minutes. Rotate the sheet pan as needed for even toasting.

Ricotta cheese has long been a cornerstone in the tapestry of Italian culinary history, with its origins deeply rooted in the traditions of ancient Rome. This cheese is known for its creamy texture and subtle flavor, which have made it an essential ingredient into many classic Italian dishes, be it savory or sweet. It is a key ingredient in lasagna and manicotti, but it can also be used in cheesecakes, cannoli, or simply spread on toast.

This easy recipe for Whipped Ricotta comes together in just minutes, can be made ahead of time, and served at room temperature. Making it a go-to appetizer for any event.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Spring Puttanesca with Linguine Pasta

Posted on by Carfagnas Market
  • 1-pound uncooked linguine
  • 2 spring onions, or 6 green onions
  • 1/2 cup olive oil
  • 6 large garlic cloves, thinly sliced
  • 1-ounce flat anchovy fillets in olive oil
  • 1/4 cup capers, drained
  • 2 teaspoons Calabrian chiles, in oil
  • 1/2 cup dry white wine
  • 1/2 cup Castelvetrano olives, pitted, coarsely chopped
  • 3 cups loosely packed baby arugula
  • 1/2 cup loosely packed fresh parsley, chopped
  • Additional olive oil for serving

Bring a large saucepan filled with water to a boil. Add in 2 tablespoons of salt and the linguine, stirring to keep the pasta from sticking together. Cook for 2 minutes less than the time listed on the pasta package. Reserve 1 cup of pasta water, then drain. Set aside.

While the pasta cooks, thinly slice the spring onions, separating the bulbs from the greens. Thinly slice the garlic, chop the olives and the parsley. Set aside. Measure out all other ingredients as the cooking process moves quickly. Best to be ready with each ingredient.

Working with a large high-sided pan, such as a Dutch oven, oven medium heat, add in the olive oil, cooking for 1 minute. Add in the prepared onion bulbs, garlic, anchovies, drained capers, and chilis, stirring to combine, cooking for about 3-5 minutes, until the anchovies have melted in, and the onions begin to soften. Increase the heat to medium-high, add the wine, stirring often, cooking for 2-3 minutes until the wine is nearly evaporated. Stir in the olives and onion greens stirring often until heated through, about 2 minutes.

Add in the pre-cooked linguine, reserved pasta water, tossing to combine, simmer for 3-4 minutes. Off the heat, fold in the arugula and parsley, allowing the pasta to absorb the water, about 3-5 minutes. Divide among the serving bowls, drizzle a bit more olive oil on top and serve.

Classic puttanesca is traditionally made with big bold flavors, most always including tomatoes, anchovies, capers, olives, onions, garlic, and Calabrian chilies. Always fragrant and enticing in so many ways.  This recipe brings a lighter Spring version without the tomatoes, but with the same alluring aroma and rich flavor it is known for.

Puttanesca Pasta is simple to make and said to have originated from Naples, possibly dating back to the mid-20th century, or earlier. Explanations for the origin of the name are many. However, the modern name of this preparation refers to pasta ‘prepared as it comes’, meaning that is made with items readily available in any Italian pantry. This is the beauty of Puttanesca Pasta in that all the ingredients can be found on our Market shelves, ready to fill your Italian pantry for an easy go-to dinner that is quick to bring to the table.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Pasta

Ligurian Olive Oil & Citrus Cake 

Posted on by Carfagnas Market
  • 1 1/2 cups Ligurian extra virgin olive oil
  • 3 large eggs, room temperature
  • 1 1/4 cups whole milk
  • zest and juice of 1 large lemon
  • zest and juice of 1 large orange
  • 1 1/2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.

Liguria is a northwest region of Italy, sometimes referred to as ‘Italy’s Northern Mediterranean Paradise’ or the ‘Italian Riviera’, placed on a mountainous arc of Mediterranean coastline. Liguria is one of Italy’s best regarded regions for its terroir for olive trees and the subsequent production of extra virgin olive oil.  Ligurian olive oil has a fruity more delicate flavor that enhances the ingredients it is paired with.  The region also boasts ownership of the Ligurian sauce known as Pesto Genovaise, comprised with its pine nuts, Genoa basil and, most certainly, olive oil.

Using Ligurian olive oil here in this recipe for Olive Oil Citrus Cake results in a cake with a golden hue and a moist crumb.  The cake does not taste like olive oil nor citrus, but more of a well-balanced bite that leaves you wanting more.  Offering a cake uniquely different than one made with butter. 

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

Prosciutto & Melon Crostini

Posted on by Carfagnas Market

‘Prosciutto e Melone’

  • 8-12 pieces of ciabatta or baguette cut into ¼” slices
  • 2 tablespoons olive oil
  • 2 ounces spreadable goat cheese, at room temperature
  • 2 ounces thinly sliced prosciutto
  • 1/2 cantaloupe melon, seeds removed
  • basil leaves, sliced into thin ribbons
  • balsamic glaze

Preheat the oven to 425 degrees.

Place the ciabatta slices onto a baking sheet. Using a pastry brush, lightly brush each slice with a small amount of olive oil. Place into the hot oven to toast until golden brown, about 6-8 minutes. Set aside to cool.

Meanwhile, use a melon baller to scoop out the cantaloupe to form balls, or cut the melon into bite size pieces. Spread a small amount of goat cheese on top of the crostini. Place the melon on the goat cheese, draping a small piece of prosciutto over the melon. Garnish the prosciutto with a few ribbons of basil. Drizzle a bit of balsamic glaze over the crostini. Serve at room temperature.

Most palettes enjoy the satisfying combination of salty and sweet. ‘Prosciutto e Melone’ is a dish that strikes the perfect balance to satisfy that craving. The combination of prosciutto and melon is so popular that it has survived for centuries.

Historians state that the combination was first enjoyed in Roman times. However, the actual recipe seems to have been first documented in the 1890’s. Today we can still enjoy the refreshing combination in one delicious bite of cured ham and melon on toast. Our Carfagna’s recipe is written here for you to try in your own home.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey