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Recipe of the Month

Stuffed Artichokes

How to choose an Artichoke to make Stuffed Artichokes.The artichokes should feel heavy, and if you squeeze an artichoke it should make a squeaking sound. The best Artichokes are closed leaved. Ingredients for Stuffed Artichokes Hint: Stuffed Artichokes Love salt, and garlic!Two artichokes – make sure they’re firm and the pedals are tightly closed¼  to ½ cup of Parmesan cheese2 large cloves of garlic1/2 cup panko Italian bread crumbsChopped stem piecesSalt and pepper to tasteOlive oil for drizzling Directions1. Cut stem off and set aside.2. Remove small outer pedals on… Continue Reading…

Recipe of the Month

Pesto Orecchiette with Chicken Sausage

November Recipe of the Month Submitted by Sally Gill 1lb Orecchiette Pasta1 Tablespoon Olive Oil¾ to 1lb oz Chicken Sausage,1 ½ to 2 cups pesto (recipe below)½ cup Grated Parmesan Cheese Pesto Sauce This  is a basic pesto, made with basil, olive oil, pine nuts, and parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like. 3 cups cup packed basil leaves4 cloves garlic3/4 cup parmesan cheese (add more to taste if needed)1/2… Continue Reading…

Recipe of the Month

Shrimp Leonardo

October 2020 By Lenny Ricciardelli – This recipe is actually my moms. When I was catering, I lined up a series of Latin weddings, A tradition was they always wanted a roasted pig, I had big ovens, and the equipment to accomplish this, which was probably the main reason I was able to land the jobs. I also used to hold an annual Luau. These were outside events. Anyhow Paella was always on the menu too. So I would modify this recipe, serve with or over rice as a paella,… Continue Reading…

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