The Lost Italian: Fresh Pear Salad with Warm Bacon Dressing
Tony Nasello shows us how to make a warm bacon dressing to drizzle on top of spinach, fresh pear, pecans and bleu cheese crumbles. Spinach and Pear Salad with Warm Bacon Dressing Serves: 4 to 6...
View ArticleThe Lost Italian: Sundried Tomato Basil Pesto
Chef Tony Nasello brings a taste of summer to the winter months with a sundried tomato pesto on a crostini. Sun-Dried Tomato Pesto Crostini Serves: 4 to 6 Pesto 2 cups dehydrated, or oil-packed,...
View ArticleThe Lost Italian: Poaching Keeps Salmon Moist
Sarello’s Tony Nasello shows us the perfect way to make delightful and delicate seafood, poaching. Poached Salmon Serves: 4 Ingredients: 4 6-8 oz. salmon fillets 2.5 quarts water 2 cups white wine ½...
View ArticleThe Lost Italian: How to make roux to thicken soup
Sarello’s Tony Nasello shows us how to make a blonde roux for thickening soup. Blond Roux ½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux) ½ cup flour...
View ArticleThe Lost Italian: Honey-mustard crusted rack of lamb
Tony Nasello shows us how to make the perfect rack of lamb with a honey-mustard crust just in time for Easter on The Lost Italian. Honey-Mustard Crusted Rack of Lamb Serves 4 Ingredients 2 “frenched”...
View ArticleThe Lost Italian: Pasta Primavera
Tony Sarello shows us how to make the perfect dsh to get us excitig for the much anticpated spring weather, pasta primavera! Pasta Primavera Serves: 4 Ingredients: 1 pound penne pasta, cooked al dente...
View ArticleThe Lost Italian: Tiramisu lives up to its perky name
Tiramisu. Just saying that word aloud makes me feel better, and it’s no wonder. When translated from Italian to English, tiramisu means “pick me up.” Tony Nasello shows us how to make this fun...
View ArticleThe Lost Italian: Proscuitto & melon
Tony Nasello shows us an appetizer to help us get out of this cold weather funk. Prosciutto e Melone Serves 4 to 6 Ingredients -½ cantaloupe melon, sliced into ¼-inch pieces, seeds and skin removed -8...
View ArticleThe Lost Italian: Hearts of Romaine Salad with Honey Gorgonzola Vinaigrette
Tony Nasello shows us the perfect spring salad accented with bell peppers, toasted pecans and grilled asparagus Hearts of Romaine Salad with Honey Gorgonzola Vinaigrette Serves 4 to 6 Salad...
View ArticleThe Lost Italian: Aioli for all!
Tony Nasello shows us the ever loved aioli in the traditional garlic and lemon taste then spices it up making it into a roasted red pepper aioli. Roasted Red Pepper Aioli Makes approx. 1 ½ cups...
View ArticleThe Lost Italian: Walleye cakes for open fishing
Tony Nasello shows us a fun and easy way to make and eat all the walleye you catch, or maybe still have stored from last summer! Paired with the roasted red pepper aioli shown last week, it’s the...
View ArticleThe Lost Italian: Pasta Puttanesca
Tony Nasello shows us the perfect pasta dish to pump up those marathon runners with the carbs they need while being extremely delicious! Pasta Puttanesca Serves 4 to 6 Ingredients -1 package linguini,...
View ArticleThe Lost Italian: Limoncello
Tony Nasello shows us how to make the perfect summer beverage that has the sweet, refreshing taste made for those warm days by the lake. Limoncello Ingredients: -15 medium lemons -2 750-milliliter...
View ArticleThe Lost Italian: Easy potato salad
Tony Nasello shares with us his mother-in-law’s famous potato salad recipe with few and easy ingredients, Yukon gold potatoes, scallions and a apple cider vinaigrette. Marilyn’s Potato Salad Serves: 6...
View ArticleThe Lost Italian: Simple summer sides, grilled vegetables
Tony Nasello shows us how to make another perfect summer side, grilled vegetables. And not just any grilled vegetables, but with a red win vinaigrette to give them that zing to really send you out of...
View ArticleThe Lost Italian: Mojita chicken with corn salsa
Mojito Chicken Serves 4-6 Ingredients 6 boneless, skinless split chicken breasts (if using whole breasts, cut in half, lengthwise) ½ cup freshly squeezed lime juice zest from one lime ½ cup light rum...
View ArticleThe Lost Italian: Rhubarb granita
Tony Nasello shows us a thirst-quenching Sicilian dessert with a local twist that’s perfect for those hot summer days Rhubarb Granita Makes 4 to 6 servings Ingredients 1 pound rhubarb, cut into ½-inch...
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