Recipes - Lucini Italia

Anchovy Meyer Lemon Aioli

Versatile aioli for roasted artichokes, meats and more.

Apple Fennel Salad

- Courtesy of Chef Nathan Lyon

Fresh and crisp springtime salad.

Arugula Pesto Pasta Salad with Mozzarella, Toasted Walnuts and Black Currants

High quality ingredients are key to this dish - peppery arugula pairs perfectly with the grassy extra virgin olive oil, while the currants add a surprising touch of sweetness.

Asparagus and Green Pea Risotto with Fresh Herb Tarka

- Courtesy of Chef Suvir Saran

Baked Sweet Potato Fries

- Courtesy of Chef Spike Mendelsohn

Perfect recipe for tasty, homemade sweet potato fries that are crispy on the outside and soft on the inside.

Basil Pesto

- Courtesy of Chef Spike Mendelsohn

Perfect complement to Chef Spike's Pork and Pancetta Burger or any Delverde Pasta.

- Courtesy of Chef Suvir Saran

This bean soup is hearty, smoky and rich. Instead of using a chicken or vegetable stock, the flavor is built by frying the spices in oil before adding the vegetables, bacon and beans. When used together, the spices - red chiles, bay, cloves, cinnamon and peppercorns - act as the Indian version of a bouquet garni.

Berlingozzi Cookies

- Courtesy of Chef Brunero Terzini

A delcious, soft biscotti.

Blueberry Muffins with Extra Virgin Olive Oil and Orange Zest

Extra virgin olive oil, cherry-infused balsamico and orange zest add new flavors and depth to this breakfast classic. Fresh berries work best, but can be substituted with frozen berries in a pinch. Raspberries and blackberries are also equally delightful.

Boiled Scampi and Baby Zucchini with Fresh Tomato Sauce

- Courtesy of Chef Paul Bartolotta

Easy and delicious, great for dinner on the patio.

Bold Parmesan & Garlic Turkey Burgers

- Courtesy of Chef Caprial Pence

Tangy parmesan adds a punch of flavor to these quick turkey burgers.

Bolognese Ragu

- Courtesy of Chef Danielle Alvarez

A wonderful meat sauce originating in Bologna, Italy. Traditionally paired with tagliatelle pasta, but can be served with any favorite pasta shape. Pair with a Sangiovese red wine from Tuscany.

Bombshell Blondies

- Courtesy of Chef Christina Pirello

Moist, flavorful bars that leave just a hint of extra virgin olive oil.

Celeriac Puree

- Courtesy of Chef Caprial Pence

This recipe was created specifically for Dr. Andrew Weil.

Chef Danielle Alvarez’s Caponata

- Courtesy of Chef Danielle Alvarez

Delicious, make ahead appetizer that is perfect served on a crostini. Pair with Prosecco from Italy.

Cinque e’ Cinque Summer Vegetable Frittata

- Courtesy of Chef Art Smith

A savory Tuscan chickpea summer eggless frittata.

Cornmeal Crusted Oysters with Roasted Garlic Aioli

- Courtesy of Chef Norman Van Aken

Impress your guests with this appetizer.

Delicate Cucumber & Shallot Dip

- Courtesy of Chef Caprial Pence

Perfect for a summer picnic or fall tailgate, serve with a variety of fresh vegetables.

Double Basil Mussels with Pasta Shells

- Courtesy of Chef Suvir Saran

Fast, fresh and simple, this mussels and pasta dinner can be on the table in 20 minutes. The sauce is infused with basil twice—in the beginning it is fried with the cracked pepper and at the end it is added fresh with the mussels. Frying fresh and dried herbs and spices is an Indian culinary trick that adds depth and an extra layer of intensity to just about any dish.

Farro and Mushroom Burgers

Courtesy of Chef Suvir Saran

Farro with Preserved Lemon, Feta, Mint, and Hazelnuts

Add a twist to your next get-together with Essensia Restaurant's Creative Director Julie Frans fresh take on an ancient grain: farro. Grano farro has been used in Ancient Italian cuisines for thousands of years. Here, Chef Julie Frans kicks it up a notch with tangy preserved lemon and rich feta - making this the perfect side dish to a grilled steak or fish.

Focaccia with Roasted Tomatoes and Onions

- Courtesy of Chef Art Smith

The perfect addition to an Italian menu.

Fragrant Lamb Chops with Tomato and Cinnamon

- Courtesy of Chef Art Smith

Cinnamon adds a delicious and fragrant element to lamb chops.

Garlic Chive & Dill Pistou

Perfect for baked farm-raised eggs, pasta, roasted chicken and more.

Garlic Croutons

- Courtesy of Chef Danielle Alvarez

Perfectly flavored, these homemade croutons pair well served on top of our Swordfish en Escabeche recipe or any salad.

Giardiniera

- Courtesy of Chef Danielle Alvarez

A homemade pickled vegetable recipe that pairs perfectly with our Swordfish en Escabeche recipe or just as a refreshing afternoon snack.

Grilled Tuna Steak with Spring Onions and Provençal Vinaigrette

- Courtesy of Chef Michael Schwartz

"All you need are a few good ingredients and a hot grill." Chef Schwartz

Grilled Zucchini with Gran Riserva Balsamico Vinegar and Mint

- Courtesy of Chef Art Smith

One of the easiest side dishes, and one of the best.

Hundred Dollar Macaroni & Cheese

- Courtesy of Chef Suvir Saran

Deliciously decadent, simple to make.

Ice Box Buttermilk Dressing

- Courtesy of Chef Art Smith

Fans of thick and creamy salad dressing will love this!

Italian Olive Oil Cake with Kumquats and Toasted Almonds

- Courtesy of Chef Norman Van Aken

A deliciously moist dessert

Lemon Vinaigrette

- Courtesy of Chef Pooja Mottl

Use this dressing to dress an array of salads, greens or grains.

Mashed Sweet Potatoes

- Courtesy of Chef Caprial Pence

Savory, sweet and a touch of spice.

Mediterranean Roasted Red Pepper & Lentil Salad with Lemon Vinaigrette

- Courtesy of Chef Pooja Mottl

Hearty salad for any time of the year.

Olive Oil Cake with Lemon Rosemary & Pine Nuts

- Courtesy of Executive Pastry Chef Hedy Goldsmith

A delectable sweet and savory recipe that incorporates baking with extra virgin olive oil.

Olive Oil Sauternes Cake

- Courtesy of Chef Charlie Trotter

Try serving this along with some warm pear compote and caramel ice cream.

Oven Roasted Artichokes with Anchovy Meyer Lemon Aioli

Amber Antonelli's love of good food shines in her simple yet sophisticated recipe for Oven Roasted Artichokes with Anchovy Meyer Lemon Aioli. Not a fan of anchovy? Simply replace with 1/4 teaspoon of salt.

Pasta with Spicy Sausage, Ricotta, Golden Raisins, and Pine Nuts

- Courtesy of Chef Nathan Lyon

Perfect for sharing with family and friends on a cold, winter evening.

Pear Salad with Pinot Grigio Vinaigrette

- Courtesy of Chef Caprial Pence

A wonderful summer salad.

Pecan Shortbread Cookies

- Courtesy of Chef Art Smith

A delightful rich and buttery cookie perfect for anytime of day

Penne with Popped Tomatoes and Bacon

Courtesy of Chef Suvir Saran

Penne with Wild Mushrooms, Lemon Scented Ricotta & Thyme

- Courtesy of La Buena Vida's Nicole Franzen

Full of falltime flavors, enjoy this earthy dish with family and friends.

Peperonata

- Courtesy of Chef Spike Mendelsohn

“The best thing about peperonata? Longevity. Awesome to have in the fridge for late-night nibbles and pick-me-ups for the week. This recipe has a nice kick to it.” - Chef Spike Mendelsohn

Pork and Pancetta Burger with Smoked Mozzarella, Peperonata, and Basil Pesto

- Courtesy of Chef Spike Mendelsohn

“With a name like Mendelsohn, you might not imagine me pining for pork. Wrong! I’m absolutely infatuated with the
other white meat, which is why this burger steals my heart.” - Chef Spike Mendelsohn

Provençal Vinaigrette

- Courtesy of Chef Michael Schwartz

Use it on everything from grilled fish to crostini and sandwiches.

Rabbit Stew with Porcini and Picholines

Courtesy of Chef Suvir Saran

Rack of Lamb with Crispy Polenta & Roasted Shallot Pinot Grigio Vinaigrette

- Courtesy of Chef Charlie Trotter

Stress free entertaining with this easy yet elegant dish.

Roasted Asparagus with Garlic & Lemon Oil

Lemon and garlic shine in this simple and quick side dish.

Roasted Parsnips with Bold Parmesan & Garlic

- Courtesy of Chef Caprial Pence

Tangy parmesan stars in this roasted root vegetable recipe.

Roasted Pork Loin with Balsamic Reduction Sauce

- Courtesy of Chef Caprial Pence

Sauce adds a flavorful glaze for pork

Roasted Pork Loin with Fig & Walnut Glaze

Courtesy of Chef Caprial Pence

Fig & Walnut Savory Balsamic acts as a wonderful glaze in this simple pork recipe.

Roasted Tomato Sauce with Tuscan Balsamic

- Courtesy of Chef Caprial Pence

Flavorful, homemade sauce recipe.

Seared Halibut with Spring Vegetables

- Courtesy of Chef Francois Kwaku-Dongo

A healthy and light meal for dinner any night

Seared Scallops with Corn Relish

- Courtesy of Chef Steven Chiappetti

Tender scallops balanced perfectly with fresh corn relish

Sicilian Fruit Cookies

- Courtesy of Chef Christina Pirello

A healthier version of a traditional Sicilian cookie.

Strawberry-Almond Shortbread Napolean with Basil and Gran Riserva Balsamico

- Courtesy of Chef Charlie Trotter

Aged balsamic adds a sweet complexity to the flavor

Summer Tomato Pie

- Courtesy of Chef Suvir Saran

A beautiful rustic, savory pie perfect for summertime entertaining.

Sun-Dried Tomato Pesto Crostini

- Courtesy of Chef Domenica Catelli

Perfect as an appetizer or a healthy snack.

Super Moist Brownies

- Courtesy of Chef Christina Pirello

The richness of the extra virgin olive oil creates the perfect brownie.

Suvir’s Biscuit Crust

- Courtesy of Chef Suvir Saran

A thin, biscuit-style pie crust. Makes 2 crusts, perfect for a covered pie.

Swordfish en Escabeche with Giardiniera and Garlic Croutons

- Courtesy of Chef Danielle Alvarez

Escabeche is a typical Mediterranean style of cooking which is perfect for a warm day or night. Pair with a Pinot Grigio wine from Italy,

The Best Shaved Artichoke Salad with Parmigiano Reggiano

- Courtesy of Chef John Coletta

With the artichoke season so long, enjoy this salad spring through autumn.

Vegan Creamy Lemon Ginger Carrot Soup

- Courtesy of Chef Pooja Mottl

Lower in animal fat and cholesterol, but still packed full of nutrients!

Walnut Orange Spice Cake

- Courtesy of Chef Caprial Pence

Prepared for, and inspired by, Dr. Andrew Weil.

Warm Arugula Salad with Parmigiano Reggiano

- Courtesy of Chef Caprial Pence

Fresh flavors combine to make a remarkable salad

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