Conquering Cuisine with Denis Chiappa
Bucks County Bus Trips to New York City
Caterer Doylestown, Bucks County
Denis Chiappa Cookbook
Cooking Classes in Bucks County, Montgomery County

What's Cooking

The latest from Denis Chiappa

The Food of Italy
with added gnocchi recipe

Shrimp Fra Diavolo

½ pound medium shrimp, peeled and deveined

¼ onion, thinly sliced

2 garlic cloves, roughly chopped

½ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

½ cup white wine

1 cup crushed San Marzano tomatoes, with juices

½ cup water

2 to 3 basil leaves, chopped

Salt and pepper

  • Pre heat a sauté pan over medium heat.
  • Add 1 tablespoon olive oil; heat until warm.
  • Season shrimp lightly with salt and pepper.
  • Add shrimp; cook, turning once until center is no longer translucent (do not overcook). Remove from pan.
  • Add onion; cook until soften but not browned.
  • Stir in garlic, peppers and oregano; cook 1 minute.
  • Add white wine; cook until reduced by half.
  • Add tomatoes; bring to a simmer and cook until flavors combine. Thin with water if necessary.
  • Return shrimp to pan; cook until warmed through.
  • Add basil, season with salt and pepper.

Gnocchi with Pesto Cream and Ricotta

1 teaspoons olive oil

1 shallot, minced

1 clove garlic, minced

½ cup white wine

½ cup heavy cream

½ pound fresh gnocchi, cooked and cooled

2 tablespoon fresh pesto

2 to 3 tablespoon grated parmesan cheese

3 tablespoon fresh ricotta

Sea salt and freshly cracked black pepper

  • Bring a saute pan to medium heat and add the oil. Cook the shallots and garlic until softened.
  • Add the white wine; reduce by half. Add the cream; cook until slightly thickened.
  • Add the gnocchi and pesto; cook, stirring occasionally, until heated through.
  • Stir in the parmesan cheese; season with salt and pepper. Serve topped with a dollop of ricotta.


½ cup basil leaves

½ cup parsley leaves

¼ cup pine nuts

¼ cup grated parmesan cheese

3 cloves garlic

½ olive oil

Sea salt and freshly cracked black pepper

  • Add first five ingredients to bowl of a food processor; pulse until coarsely chopped.
  • Add oil; pulse until finely chopped. Lightly season with salt and pepper.

Crispy Pork Milanese

For Breading Station:

2 pork cutlets (cut from loin), thinly pounded

¼ cup all-purpose flour

1 whole egg, whisked

1 cup dried breadcrumbs (finely ground) mixed with ¼ cup grated parmesan cheese

To finish

2 pork cutlets

¼ cup olive oil

1 tablespoon butter

  • Gently season pork with salt and pepper. Set up flour, eggs and breadcrumb mixture in separate shallow bowls.
  • Gently dredge pork in flour until coated (shake off excess flour). Dip floured pork in egg mixture to completely coat. Transfer to breadcrumbs and coat until completely covered
  • Pre-heat a sauté pan over medium heat; add oil and butter.
  • Add pork to the pan in a single layer; cook until golden brown on first side (about 3-4 minutes). Flip and cook until second side until golden brown (about 2-3 minutes). Transfer to plate lined with a paper towel to catch excess grease. Serve with salad.

Note:  Temperature is vital; do not allow the pan to reach a smoking point or the cutlets will burn.  You may need to lower the heat at some point; a gentle sizzle should be heard throughout the cooking.

Milanese Salad

1 cup arugula

2 to 3 stems parsley, leaves only

¼ cup cherry tomatoes, quartered

¼ cup pecorino cheese, grated

½ lemon, juice and zest

1 tablespoon extra-virgin olive oil

Sea salt and freshly cracked black pepper

  • Whisk lemon juice and olive oil; season with salt & pepper.
  • Add remaining ingredients to bowl; toss until well coated. Serve directly on top of cutlet.

Ricotta Gnocchi

1 pound fresh whole milk ricotta

2 egg yolks

1 cup grated parmesan cheese

¼ teaspoon grated nutmeg

1-¼ cups all-purpose flour, or as needed

Salt and pepper

1 tablespoon olive oil

2 shallots, minced

2 cloves garlic, sliced

½ cup white wine

4 cups crushed tomatoes

¼ cup heavy cream

Fresh basil

Salt and pepper

  • Stir together ricotta, egg yolks, parmesan and nutmeg; season with salt and pepper. Add flour, stirring, until it forms a firm dough.
  • Transfer to a floured cutting board. Gently knead into a ball; cut into two pieces and shape each piece into a rope about ½-inch in diameter.  Cut each rope crosswise into 1/2-inch pieces; transfer to a floured baking sheet.
  • Heat oil in a large skillet over medium heat. Cook shallots and garlic until softened; add wine, reduce by half.  Add tomatoes; bring to a simmer and cook until flavors combine.  Add cream; reduce slightly.
  • Bring a large pot of well salted water to a boil; cook the pasta until tender. Drain, reserving some of the cooking liquid.
  • Add the gnocchi to the sauce; toss, adding some of the cooking liquid to form a sauce. Season with basil, salt and pepper. 




Featured Recipe of the Week: Risotto alla Primavera

Featured Recipe: Savory Baked Crepes with Roasted Vegetables and Cheese

Featured Recipe: Seared Pork with Dijon Sauce

Featured Recipe: Ricotta Gnocchi with Mushroom, Cream Pancetta Sauce

Featured Recipe: Pad Thai

Featured Recipe: Pad Thai

Featured Recipe: Seared Fish with Caramelized Onions, Raisins and Pine Nuts

Featured Recipe: Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread

Featured Recipe of the Week: Herb Coated Pork Tenderloin with Radicchio & White Beans

Featured Recipe of the Week: Stuffed Pork with Sherry Sauce

Featured Recipes of the Week: Foods of Italy

Featured Recipe of the Week: My Favorite Apple, Sage and Sausage Stuffing

Chamber Chopped

The Food and Wine of Italy

Featured Recipe of the Week: Apple Tart with Almond Filling

Featured Recipe of the Week: Marinara Sauce

Featured Recipe of the Week: Soups for Fall

Featured Recipe of the Week: Ricotta and Grilled Vegetable Crepes with Roasted Red Pepper Sauce

The Many Faces of Zinfandel

Featured Recipe of the Week: Crispy Fish Sandwiches with Tomato, Lettuce and Homemade Tartar Sauce

Featured Recipe of the Week: Herb Rubbed Chicken with Grilled Portobella Mushrooms

Featured Recipe of the Week: Chicken, Cabbage and Vegetable Spring Rolls and More

Featured Recipe of the Week: Seared Ribeye Steaks with Brandy Peppercorn Pan Sauce

Wine Tasting: Beach Bash

Featured Recipe of the Week: Grilled Shrimp with Romesco Sauce


March 2020
February 2020
January 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
June 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
June 2018
December 2017
December 2016
December 2015
November 2015
September 2015


267-625-6900 • 378 North Main Street, Doylestown, PA 18901
Conquering Cuisine on Facebook  Conquering Cuisine on Instagram  Conquering Cuisine on Linked In