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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This recipe is a family recipe. This is a staple my father makes during the cold months. It’s delicious any time of year, but it’s hearty and warms the soul. An Italian tradition from the hills of Tuscany. Cannellini beans, or white kidney beans, are at the forefront of this dish. My father always preferred Swiss chard to other similar leafy greens, and I tend to stick with it as well. Not only is it delicious and healthy, but the firm leaves don’t break down in the soup, and the bright red stems add a beautiful splash of color. I’ve used kale, spinach, and baby bok choy (which I used with Swiss chard for the above picture), all are great for this dish. Use good Extra Virgin Olive Oil, as it’s used also as a garnish in this dish and good olive oil compliments the soup oh so well. It’s a simple recipe and one you’ll crave every time the temperature outside drops.
For this recipe, which will give you 6-8 servings, you’ll need the following:
- 5 (15 oz) cans of cannellini beans or white kidney beans
- 1 (15 oz) can of diced tomatoes
- 1 med onion
- 4-6 cloves of garlic
- Extra Virgin Olive Oil
- 1 bunch of Swiss Chard/Kale/Spinach/Baby Bok Choy
- chicken base (sub vegetable base for vegetarian)
- Black pepper
- crushed red pepper
First prep your veggies:
Dice your onion
chop your garlic
Rinse your leafy greens, pat dry and rough chop them into large pieces. They’ll cook down but I like having the large leafs in the soup. If you’re using swiss chard or kale be sure to cut out the large portions of the stems. They’re tough and unnecessary for the delicate soup.
Continue reading “Tuscan White Bean Soup”
Cacio e Pepe with Homemade Spaghetti
One of our all time favorite dishes and it’s so easy to make. Cacio e Pepe (Cheese and Pepper). It’s that simple. For this recipe you use the simple trick of ladling in pasta water to your pasta to create a creamy sauce. The starch from the pasta water will help the cheese and pepper to coat the pasta.
Here’s an easy recipe for homemade pasta as well:
Homemade Spaghetti – Pasta dough comes in many variations but is mostly made of flour and eggs. For every 100g of flour you add an egg. One pound of pasta is approximately 500g of flour and 5 eggs.
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Carfagna’s Meatball Mix is absolutely fantastic. Not only is it ready to make tremendous meatballs, but I’ve found another way to use this versatile mix: Stuffed Peppers. The mix cut down my prep time, and I think it tasted better than when I tried to make a mix myself. (Shh – Don’t tell!) This is a great recipe that incorporated a vegetable side dish that cooks with the peppers (two birds, one stone – rock-on!) Hope you enjoy the recipe.
Continue reading “Stuffed Peppers with Carfagna’s Meatball Mix”
Continue reading “Garlic & Rosemary Bacon-wrapped Filet Mignon”
Elegant, delicious and not so difficult to make because we help with the prep! Add a few seasonings, watch the temperature and ta-da, you got it!