Ferrante’s Champagne Crème Servings: 4-6 Ingredients: 2 tablespoons butter 3 cloves garlic, finely chopped 3 – 4 small sage leaves, very thinly sliced 1 cup
INGREDIENTS: 16oz. Mezzi Rigatoni Pasta 4 Tablespoons Butter ¼ Cup Flour 2 ½ Cups Half & Half 2 Tablespoons Grainy Dijon Mustard 8oz. Extra Sharp
INGREDIENTS: 1 tablespoon olive oil 1 tablespoon garlic – diced 8 oz. wild mushrooms 4 oz. prosciutto ham – chopped 1 teaspoon fresh sage –
Ingredients 8 tablespoons butter 6 Granny Smith Apples, peeled and sliced 1 onion, sliced ½ cup Apple Cider ½ cup Ferrante’s Grand River Valley Riesling
FERRANTE’S CRANBERRY BLANC, BLUEBERRY MEATBALLS Serves: 12-15 2oz. Meatballs INGREDIENTS: FOR THE MEATBALLS ½ lb. lean ground turkey ½ lb. ground pork 1 cup Panko
Ferrante’s Italian Sausage, Spinach & Cannellini Bean Soup Yield: Serves 6 Ingredients 1 lb. sweet Italian sausage (casings removed) 1 cup carrots, chopped 1 cup
Servings: 8 Ingredients: 1 large butternut squash 2 tablespoons olive oil 1 teaspoon pepper 1 teaspoon salt 1 garlic cloves, chopped 3 tablespoons creme fraiche
Beef Short Rib Bolognese Serves: 6 Ingredients: 6 beef short ribs 1 tablespoon salt & pepper 2 tablespoons olive oil 3 garlic clove, crushed 1
Ingredients: 1 store bought pizza dough 3 tablespoons olive oil 2 cloves of garlic, diced 1/2 cup Chef Kelly’s Pesto (see recipe below) 2-4 large
Ferrante’s Honey Vinaigrette This Honey Vidal Vinaigrette is the star of Chef Kelly’s pan-seared scallops with roasted red grapes! Makes: About 1 cup Ingredients: 1/2
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