Recipes - Lucini Italia

Anchovy Meyer Lemon Aioli

Versatile aioli for roasted artichokes, meats and more.

Arugula & Prosciutto di Parma Flatbread

Tasty and gluten free flatbread alternative.

Asparagus and Green Pea Risotto with Fresh Herb Tarka

- Courtesy of Chef Suvir Saran

- 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.

Bocconcini of Roasted Butternut Squash

Makes a sweet, yet balanced bocconcini.

Boiled Scampi and Baby Zucchini with Fresh Tomato Sauce

- Courtesy of Chef Paul Bartolotta

Easy and delicious, great for dinner on the patio.

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 topped with Ricotta and Tomatoes

Perfectly portioned for a quick, tasty bite.

Cornmeal Crusted Oysters with Roasted Garlic Aioli

- Courtesy of Chef Norman Van Aken

Impress your guests with this appetizer.

Crab and Shrimp Cakes with Lemon Aioli

The lemon aioli is a wonderful compliment to these delicious seafood cakes. Serve as a main course or make them a little smaller for a perfect party appetizer.

Cranberry Balsamic Sauce

Bring flavor to roasted pork or turkey, or to top creamy brie cheese.

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.

Eggplant Caponata

A unique spin on a classic Italian 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.

Fiery Chili and Shallot Deviled Eggs

Buttery, fiery flavors of the chili oil perfectly blended with shallots and tumeric are guaranteed hit at your next family gathering.

Fig Balsamic Vinaigrette

An adaptable vinaigrette that is great on salads, steamed veggies, grains and meats.

Focaccia with Roasted Tomatoes and Onions

- Courtesy of Chef Art Smith

The perfect addition to an Italian menu.

Fresh Oranges with Toasted Fennel

A special and delicate treat, as an appetizer or intermezzo.

Fritto Misto of Sage Leaves

Sprinkle these over your favorite recipe.

Garlic Chive & Dill Pistou

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

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 Bruschetta

Vibrant with basil, this bruschetta is a perfect appetizer.

Grilled Shrimp with Gran Riserva Balsamico

Perfect as an appetizer or served with your favorite side.

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.

Grilled, Marinated Asparagus

A quick, tasty, healthy side dish.

Heirloom Tomato Caprese Flatbread

Heirloom tomatoes and melted mozzarella top a crispy gluten-free crust.

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.

Parmigiano Flatbread

Crisp, flatbreads with a hint of Parmigiano

Prosciutto di Parma Wrapped Figs with Aged Balsamic Reduction

Wow guest with this simple yet gourmet hors d'oeuvre.

Roasted Asparagus with Garlic & Lemon Oil

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

Roasted Portabella Mushrooms

A healthy, vegetarian appetizer option.

Shirred Farm Egg with Garlic Chive Pistou

A fresh, farm-raised egg baked atop buttery sautéed leeks and served with a savory chive pistou is as delicious as it is visually appealing. Add a touch of indulgence with a dollop of creme fraiche and serve with toasted Italian country bread.