Line a baking sheet with parchment paper. In a small bowl, use a fork or back of a spoon to mash 3 tablespoons of tomato paste, three finally chopped anchovies and a 1/2 teaspoon of grated garlic into a smooth paste and set aside

Lightly dust counter, a half a package of puff pastry (17.3 ounces), thawed, and a rolling pen with flour. Rollout pastry to approximately 16”x 13“and transfer pastry to a prepared baking sheet.

Spread anchovy mixture evenly on pastry, leaving a 1 1/2-inch border on all sides. Using 6 ounce of thinly sliced Italian style cured meat such a salami, mortadella soppressata and/or capicola and 4 ounce slice of provolone cheese, layer half of the cured meat, half of the provolone, remaining cured meat and Remaining provolone on top of anchovy mixture. Top evenly with 1/3 cup of sliced roasted red Peppers; three canned artichoke hearts packed in the water, chopped and squeezed dry; 1/2 cup of sliced large green pimento stuffed olives; 3 ounces of fresh mozzarella, cubed; and three pickled hot peppers, sliced. Sprinkle with 1 1/2 teaspoons of dried oregano and 1/2 teaspoon freshly ground black pepper. Drizzle with 2 teaspoons of olive oil and 1 teaspoon of balsamic or red wine vinegar. Refrigerate for 20 minutes.

With 13 -inch sides at top and bottom, roll up Stromboli jelly roll style. Turn Stromboli seam side down tucking ends to seal. Chill at least 30 minutes and up to two hours. Chilling the pastry helps it to hold it shape as it bakes.

Arrange a rimmed sheet pan on center rack of oven. Preheat oven to 400°. In a small bowl, combine one large egg, 1 tablespoon of water and 1/4 teaspoon spoon kosher salt.

Brush over surface of Stromboli. Sprinkle with 1 tablespoon of grated Parmigiano-Reggiano cheese. Pick up parchment, with Stromboli and placed on preheated sheet pan. Bake 55 to 60 minutes or until deeply browned. Tent with foil during last 10 to 15 minutes of baking if cheese gets too dark. Cool slightly before slicing. Serve warm or at room temperature. Serves 8 to 10

Ingredients:
• 1 (8 ounce) package angel hair pasta
• 1/2 cup butter
• 4 cloves minced garlic
• 1-pound of shrimp, peeled and deveined
• 1 cup dry white wine
• 1/4 teaspoon ground black pepper
• 3/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Directions:
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Ingredients:

• 1 eggplant
• 1 cup marinara sauce
• tomato, sliced
• fresh basil
• mozzarella cheese, sliced
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cloves garlic, minced
• olive oil
• ¼ cup panko breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• ½ teaspoon pepper

Preparation:
1. Preheat oven to 375°F (190°C).
2. Cut eggplant lengthwise, keeping it connected at the stem.
3. In a baking dish, place marinara sauce and spread to cover the bottom.
4. Place the eggplant directly on the sauce.
5. Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
6. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
7. In a small bowl, combine panko, cheese, salt, and pepper.
8. Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
9. Cut into your desired size pieces.

Ingredients:
• Good olive oil
• 1 pound lean ground sirloin
• 4 teaspoons minced garlic (4 cloves)
• 1 tablespoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 1¼ cups dry red wine, divided
• 1 can (28 ounces) crushed tomatoes, preferably San Marzano
• 2 tablespoons tomato paste
• Kosher salt and freshly ground black pepper
• 1 pound dried pasta, such as orecchiette or small shells
• ¼ teaspoon nutmeg
• ¼ cup chopped fresh basil leaves, lightly packed
• ¼ cup heavy cream
• Freshly grated Parmesan cheese

Preparation:
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid. Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary, to make enough sauce. Serve hot with Parmesan on the side.