With the present trend for "natural foods" and organic produce, I always recommend first and foremost using finest quality of ingredients. The next step is to prepare your food with love, and serve it with a smile.
Try it soon - I am certain you will enjoy it!

Jumbo prawns - fresh (4 per person)
½ cup shrimp stock made from shells of shrimp
Garlic - 5 cloves
6 tablespoons extra virgin olive oil
white wine - 1 glass white chardonnay
Taggiasche olives - from Liguria
Salt
Red crushed pepper
Fresh Italian parsley - finely chopped
1 teaspoon butter, if desired

Heat extra virgin olive oil in sautee pan and slightly sear one side of prawns. Then add sliced garlic and turn prawns to sear other side. Add olives, red crushed pepper, salt, and white chardonnay. Reduce the wine sauce, and add ½ cup shrimp stock, then add butter if desired to thicken sauce. Cook less than 2 minutes. Top with fresh parsley and serve.
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Casa d' Angelo Chicken Primavera - View Video
By Deborah S. Hartz-Seeley |  South Florida Sun-Sentinel  - June 18, 2008

3 sprigs fresh rosemary

2 (6-ounce) boneless, skinless chicken breasts all fat trimmed

Kosher salt and fresh-ground black pepper, to taste

3 tablespoons olive oil

1 tomato, chopped into ½-inch pieces

½ teaspoon dried oregano

1 ½ teaspoon chopped fresh basil

3 tablespoons shaved parmesan*

Remove the spines from the central twig of 1 sprig fresh rosemary. Place the chicken breasts between two pieces of plastic wrap and pound with a heavy object such as a meat mallet or rolling pin until about 1/8 inch thick. Sprinkle with salt and pepper. Sprinkle rosemary spines over one side of each breast.

In a large skillet over high heat, heat 1 tablespoon oil. Add the chicken breasts and cook about 3 minutes a side until golden.

Meanwhile, combine the tomatoes, 1 tablespoon olive oil, oregano and basil. Toss to combine.

Place the chicken breast, rosemary-studded side up, on a plate. Top with tomato mixture. Garnish with shaved parmesan and a whole rosemary sprig. Makes 2 servings.

Per serving: 482 calories, 54 percent calories from fat, 29 grams total fat, 6 grams saturated fat, 128 milligrams cholesterol, 3 grams carbohydrates, .56 gram total fiber, 2 grams total sugars, 2 grams net carbs, 49 grams protein, 303 milligrams sodium.

*You can purchase shaved parmesan or use a vegetable peeler to shave it off a wedge of Parmigiano-Reggiano.

Adapted from Angelo Elia, chef/owner Casa d' Angelo, 171 E. Palmetto Park Road, Boca Raton, 561-996-1234, and 1201 N. Federal Hwy., Fort Lauderdale, 954-564-1234.

Casa d' Angelo Pasta Pomodoro e Basilico (Pasta With Tomatoes and Basil)
   
    featured inthe Sun-Sentinel - June 12, 2008 

¼ cup extra-virgin olive oil

1 large clove garlic, peeled and crushed

2 (14-ounce) cans Italian tomatoes*

3 large basil leaves plus 1 tablespoon chopped basil, for garnish

Kosher salt and fresh-ground black pepper, to taste

1 pound pasta of your choice, cooked according to package directions and drained

2 tablespoons grated parmesan

In a nonreactive skillet over medium-high heat, heat the oil. Add the garlic and cook until just turning brown. Add the tomatoes with their jucies, whole basil leaves, salt and pepper and cook about 5 minutes, stirring periodically with a wooden spoon, until thickened into a sauce. Crush the tomatoes with the back of the spoon and cook until sauce is thick again.

Add pasta to pan and use tongs to toss together. Serve topped with chopped basil and parmesan. Makes 4 to 6 servings.

Per serving: 408 calories, 26 percent calories from fat, 12 grams total fat, 2 grams saturated fat, 2 milligrams cholesterol, 63 grams carbohydrates, 3 grams total fiber, 4 grams total sugars, 59 grams net carbs, 13 grams protein, 404 milligrams sodium.

*Chef Angelo Elia uses canned cherry tomatoes (Pomodorini di Collina) by Poma Rosa available at gourmet and Italian markets. You can use canned diced tomatoes or plum tomatoes that you squeeze through your fingers to break up before adding to the pan.