Easy recipes to impress your friends

1. Cut pancetta into quarters and dice. Freeze prior to cutting if you want to make it easier to cut.

2. Cook orreciette to al dente in steady boiling water. Remove, toss in oil, and let cool on sheet pan in fridge - do not shock with water or ice!

3. Roast red peppers over open flame, peel, seed, and cut into thin strips.

4. Heat olive oil in sauté pan and add pancetta and pepper flakes. Sauté until pancetta is golden brown. Do not allow garlic to brown.

5. Add roasted peppers, tomatoes, and garlic to pan and toss twice, away from heat. Return to heat and deglaze pan with white wine.

5. Reduce slightly and add pasta. Toss well to coat with sauce.

6. Add spinach with fresh oregano, toss twice and plate.

7. Finish with grated Pecorino Romano cheese.

To Prepare Brief Fondue (serves 4-6)
1. Melt butter in 5 qt. sauce pot

2. Sauté shallots till soft…no caramel

3. Sprinkle in flour and mix to roux quality

4. Gradually add stock until mix thickens

5. Remove rind from brie and cut into cubes; add with cream to stock, stir until smooth.

6. Transfer to fondue pot

7. Just before serving, stir in lemon juice and add spices

8. Garnish with fresh herb mix

In addition to the lobster panini, serve the fondue with crusty bread, pretzel sticks, asparagus spears, and artichoke hearts.

To Prepare Lobster Panini (makes 4 sandwiches, 8 triangles)
1. Mix all ingredients except lobster in large mixing bowl.

2. Fold lobster into bowl to maintain integrity of meat

3. Generously spread mayo on inside of bread, lightly spread mayo on outside for grilling

4. Build paninis with lobster roll filling between slices

5. Lightly toast paninis on panini grill, griddle, or under broiler.  Be sure to apply pressure to panini sandwiches so they will hold together for dipping in fondue.

6. Cut sandwiches crossways to create four triangles to dip into brie fondue