Buona Tavola

Our Recipes

AntonioChef-Owner Antonio Varia invites you to bring a Buona Tavola favorite to your home. Every so often Antonio will share one of his best-loved recipes with you on our web site.

The ingredients are found in most supermarkets (or grown fresh locally) and the preparation is quite simple. Bon appetito!


Bucatini all’Amatriciana

Total Time: 30 min, Prep Time: 30 min
Yield: 4 servings

3/4 lbs. Alle-Pia Guanciale or Pancetta, diced into 1/4 inch pieces.
1 sweet onion, halved and sliced
1 1/2 tsp. red pepper flakes
2 cups of your favorite tomato sauce
1 lbs. bucatini pasta
Pecorino Romano or Parmigiano Reggiano, grated
Salt and pepper to taste

Bring 10 quarts of salted water to rolling boil.

In a large saute pan, render fat from guanciale or pancetta with a drizzle of olive oil over medium-low heat. Remove from pan. Cook onion until translucent, add pepper flakes and guanciale or pancetta and cook on medium-high for 5 minutes. Season with salt and pepper. Add tomato sauce and simmer for 10-15 minutes.

Cook bucatini according to package instructions. Drain pasta and add to sauce. Toss to coat and add grated cheese. Serve immediately.

Bon appetito!



Alle-Pia Cotechino & Braised Lentils

Cook Time: 1 1/2 hours
Yield: 6 servings

3 tablespoon Olive Oil
1 small white onion, peeled and diced small
2 medium carrots, diced small
Bouquet Garni – rosemary, sage and thyme stalks, tied together
1/2 cup dry white wine
1 1/2 cup green lentils
1 tablespoon tomato paste
Chicken broth
Salt and pepper to taste
1 Alle-pia Cotechino Sausage

Cotechino Cooking Directions:
Place thawed Cotechino in a pot with enough cold water to cover. Bring to a boil, then simmer for 30 minutes. Remove from heat and let sit for 5 minutes. Slice and enjoy over braised lentils.

Braised Lentils Cooking Directions:
Heat olive oil in a heavy saucepan. Add onion, carrots and celery. Cook until they turn translucent, about 7 minutes. Add dry white wine and Bauquet Garni then cook on medium heat until wine is reduced. Stir in the tomato paste. Add lentils then enough chicken broth to cover ingredients, about 2″. Bring to a boil, reduce the heat to low and cook slowly, 1 to 1 1/2 hours simmering until lentils are done. Should be thick, not soupy. Serve on a platter with Cotechino Sausage.

Bon appetito!



Spaghetti alla Carbonara

Total Time: 30 min
Yield: 4 servings

3/4 lbs. Alle-Pia Pancetta or Guanciale, diced into 1/4 inch pieces.
4 egg yolks
1 cup grated Parmesan or Grana Padano cheese
1 cup heavy cream
1 tsp. freshly cracked pepper
1 lbs. spaghetti pasta

Bring 10 quarts of salted water to a rolling boil.

In a large saute pan, render fat from pancetta or guanciale with a drizzle of olive oil over medium-low heat. Remove from pan. Whisk together eggs yolks, cream and Parmesan cheese in a separate bowl. Set aside. Cook spaghetti according to package instructions. Save one cup of pasta water and drain the rest.

Add cooked pasta to pancetta/guanciale drippings and toss to coat, return to low heat. Next, add the cheese, cream and egg yolk mixture to the pan and mix to combine. If  pasta appears dry, add pasta water until consistency is desirable. Server immediately.

Bon appetito!



Fresh Pasta

2 cups of flour
8 eggs

On a flat surface, pour flour into a mound and make a crater in the middle. Add the eggs and mix together to form a homogeneous mixture. Form a loaf with the dough and wrap in plastic, cover with a towel and allow to rest for 30 minutes.

In the meantime, boil 10 quarts of water with lots of salt. After 30 minutes have passed, place dough on a flour dusted board. Roll into a rectangle, as thin as possible and cut into 1/2 inch slices. Place on a floured sheet.

Add pasta to boiling water and cook for 3 minutes. Remove and serve however you would like.

Bon appetito!


Risotto al Radicchio

2 tablespoons olive oil
1/2 Spanish onion
15 oz. uncooked Arborio rice
12 oz. dry white wine
3 oz. sweet butter
5 cups chicken broth
4 oz. Parmesan cheese
2 small heads radicchip

Chop onion, saute in pan with olive oil until golden. Add uncooked rice and quickly mix with onion, then add wine. Let wine evaporate then add broth one cup at a time, stirring occasionally. Finally, add butter, Parmesan cheese, and finely chopped radicchio. Mix well with love. Let sit for 5 minutes and serve. Serves about 6 as a side dish.

Bon appetito!