Napoletana tomato sauce with fresh fettuccine

Screen Shot 2016-07-11 at 2.30.56 PM.png

There is nothing better than placing a plate of delicious food on the table for people you love. We want to teach you how to cook one of our recipes perfectly, by heart—your weekly go-to dish. Here we chose a simple recipe given to us by our late friend, Rosa Panfili. She and her husband were our customers and became close friends. Often, on Sundays they would invite us for dinner and this was her special recipe. Thank you, Rosa.

Follow the technique and use the freshest ingredients, like our canned San Marzano tomatoes, freshly made fettuccine and Ugo’s organic extra-virgin olive oil, available in the drums at Piazza De Nardi. After a few tries, you will master this dish and be able to cook it confidently without the recipe. Make sure to keep the ingredients on hand and make lunch or dinner perfect any day of the week. 


2 28-oz cans San Marzano whole tomatoes, diced, strained
1/2 to 3/4 cup extra-virgin olive oil
4 cloves garlic, minced
4 shallots, finely chopped
1/2 cup white wine
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 fresh basil leaves
2 pounds fresh fettuccine
Freshly grated Parmesan cheese



Drain tomatoes into bowl, reserving liquid. Roughly chop tomatoes and set aside.

Heat oil in large skillet over low heat. Add garlic and shallots; cook until fragrant and translucent, about 5 minutes. Add 1/2 cup tomatoes to pan and cook for 3 minutes. Add more tomatoes in batches and simmer until liquid evaporates and tomatoes caramelize. Increase heat; add tomato liquid in batches and bring sauce to boil; lower to simmer. Add white wine, bouillon cube, salt, pepper, and basil leaves. Simmer 25 to 30 minutes, or until slightly thickened.

Meanwhile, in large pot of boiling salted water, cook fettuccine until tender but firm, 6 to 8 minutes. Drain and return to pot. Add tomato sauce to pasta and toss until well coated. Serve with grated Parmesan.

Serves 8.

Wild mushroom risotto

This wild mushroom risotto is particularly special to us. It reminds us of childhood mushroom hunts we used to have with family and friends. These outings were not only fun but competitive, seeing who would find the very best.

At the end of the day, our baskets were filled with chanterelles, porcini, morel and lobster mushrooms and we couldn’t wait to get home where we knew they would be transformed into a delicious mushroom feast. Pickled as antipasto and giardiniera, battered and deep fried, sautéed with garlic and olive oil or stewed in tomato sauce. Today, our favourite wild mushroom recipe is the one I chose to share here with you, Wild mushroom risotto alla Milanese.

Although it is well known that a traditional Italian menu has many courses, we chose to present this menu as a beautiful buffet. However you decide to serve it, I hope it inspires you to entertain over the holidays and that our shopping list below makes it an enjoyable experience. All of the ingredients are, of course, available at Piazza De Nardi and at our wine store, La Boutique del Vino.


1 pound assorted wild mushrooms, trimmed
2 tablespoon extra-virgin olive oil
Salt and pepper, to season
1/4 cup unsalted butter
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup arborio rice
3 cups good quality chicken stock, heated
1/2 to 1 cup freshly grated Parmesan cheese
Truffle oil, to serve (optional)
Shaved Parmesan cheese, to garnish



Preheat oven to 350°F. Place mushrooms on parchment lined baking sheet. Drizzle with oil. Season with salt and pepper. Roast for 15 to 20 minutes, turning once. Remove from oven and set aside. 

Melt butter in medium saucepan over medium heat. Add onion and garlic and cook 3 minutes until softened. Stir in rice; add 1/2 cup stock; cook, stirring constantly, until all liquid is absorbed, 2 1 to 2 minutes. Add more stock in batches and continue to cook rice until liquid is absorbed and rice is creamy and tender, about 20 minutes. Remove from heat; stir in mushrooms and grated Parmesan cheese. Season with salt and pepper. Divide among 4 plates and drizzle with truffle oil and Parmesan cheese. Serve immediately. 

Serves 4 to 8.

Spicy mussels


3 pounds fresh mussels, in shell
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
3/4 cup whole San Marzano tomatoes
1 cup chopped white onion
2 celery stalks, chopped
1 teaspoon hot chili flakes
1 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme leaves
3/4 cup dry white wine
1 cup water
Coarse salt and freshly ground pepper
Lemon wedges, to garnish
Fresh flat leaf parsley, to garnish



Scrub and rinse mussels under cold water; set aside. Heat olive oil in large saucepan over medium-high heat. Add garlic and onion, and cook for 3 to 5 minutes.

Add tomatoes, celery, chili flakes, cayenne, and thyme; cook for 2 to 3 minutes. Add white wine and water; cook for 5 minutes. Add mussels; cover saucepan and increase heat to high. Cook until mussels have opened, about 5 minutes. Discard any that are closed. Spoon mussels and broth among 8 bowls. Season with salt and pepper. Garnish with lemon wedges and parsley. 

Serves 8.

Maria De Nardi's nutmeg prime rib of beef with red wine sauce

A De Nardi specialty, boned and rolled prime rib, perfect for any dinner party especially for the holidays. Here, the roast is cut from the rib bones, rolled up, placed back on the bones and tied up. This special method is done for uniform cooking and presentation. Our meat specialists will be happy to prepare a prime rib roast for you.


1 4-rib prime rib roast (9 to 10 pounds), deboned, trimmed
1 cup red wine
Coarse salt and freshly ground pepper

Nutmeg paste
1/4 to 1/2 teaspoon ground nutmeg
2 cloves garlic, pressed
2 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 tablespoon Kosher salt

Red Wine Sauce
1 750-ml bottle red wine
2 tablespoons corn syrup
Coarse salt and freshly ground pepper, to taste

As an alternative cooking method for a hectic holiday schedule, sear roast on each side and bake at 375°F for 1 hour. Turn oven off and leave roast for 3-4 hours with oven door unopened. At serving time, without opening the door, re-heat oven back to 375°F. Cook for 30 minutes for medium rare, 40 minutes for medium.


For sauce, in medium saucepan over medium heat, add red wine and corn syrup. Bring mixture to boil. Reduce to simmer. Cook 15 to 20 minutes until sauce is thick and glossy. Makes 1 to 1 ½ cups.

For nutmeg paste, in small bowl, combine nutmeg, garlic, olive oil and pepper; mix well and set aside. 

Preheat oven to 425°F. In shallow dish, pour wine over roast and rub roast all over with nutmeg paste. Marinate 1 hour at room temperature or overnight in refrigerator. Season with salt. Transfer roast to roasting pan; add ½ cup red wine to pan. Roast meat, uncovered, for 15 minutes. Reduce temperature to 350°F. Roast until thermometer inserted into centre registers 115°F, 1½ to 2 hours, basting roast occasionally with cooking liquid from pan. Remove roast from pan; cover and let rest 10 minutes before slicing (internal temperature will rise to 140° for medium). Remove as much fat as possible from pan. Mix ¼ cup flour with 1/3 cup water. Place pan over two burners on cook top; add flour mixture and cook 7 to 10 minutes until flour is blended and sauce is thicken. Season with salt and pepper. Slice roast across grain and serve with both sauces. Serves 8.