Specialty Pasta Salad

Gazpacho Pasta Salad - Green Peppers, Celery, Cucumber, Red Onion, Cilantro, & Chunky Tomato Salsa Vinaigrette

Specialty Side Salads

Frisse & Spinach - Curly Endive, Spinach, Fresh Corn & Roasted Peppers with Smoked Bacon & Cider vinaigrette

Grilled Peaches & Seasonal Greens - Crumbled Blue Cheese, Catalina Dressing.

Sandwiches

Cold Chicken Fajita Wrap - Pulled Blackened Chicken, Griddled Peppers & Onions, Shredded Lettuce in a Whole Wheat Tortillas. Served with Spicy Sour Cream Dipping Sauce

New Orlean's Muffaletta - Olive & Pickle Pepper Spread along with an assortment of Deli Meats sandwiched between two slices of Ciabatta Bread.

Hot Entrees

Stuffed Chicken Breast with Artichokes & Leeks - Creamy Soft Parmesan Polenta, Red Pepper-Tomato Sauce & Blanched Asparagus

Catfish Pecan Meuniere - Dipped in a Egg Batter Pan-fried garnished with Pecans and Sauce Meuniere. Served Sweet Potato Mashed & Sauteed Summer Squash

Pasta Sautés

Four Cheese Raviolis - with Fontina, Herbs, Proscuitto & Cream with Toasted Chopped Walnuts

Penne Melanzane - Meat Enriched Tomato Sauce with Eggplant, Basil & Parmesan

Gemelli Puttanesca - "Side Walk Cinderella" Chunky Tomatoes, Capers, Kalamata Olives, Anchovies & Herbs

Desserts

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Pecan Bars, Ginger Molasses, Oatmeal, Double Chocolate-Pecan, White Chocolate Chip, Peanut Butter Cookies, Snickerdoodles, Butterscotch Bars
Selection may vary depending on the size of your tray.

Boston Cafe & Catering Recipe of the Week
Our Creations

Orecchiette with Broccoli Rabe, Ricotta Salata and Prosciutto

Serves: 6 servings

Ingredients

• 1 tablespoon plus 1/4 teaspoon salt
• 1 pound dried Orecchiette pasta
• 3 tablespoons extra-virgin olive oil
• 1 cup julienned onion
• 3 cloves garlic, thinly sliced
• 3 ounces thinly sliced prosciutto, cut into thin strips
• 1 teaspoon crushed red pepper
• 1 bunch broccoli rabe, cut into 1-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 10 oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/4 cup freshly chopped parsley leaves
• 4 to 6 ounces ricotta salata, coarsely grated

Directions:
In a large soup pot or stockpot, bring 4 quarts of cold water to a boil. Add 1 tablespoon of the salt and the orecchiette and cook according to package directions until al dente. Drain the pasta and set aside. Reserve 1/2 cup of the cooking liquid for the sauce.

While pasta is cooking, heat 2 tablespoons of the olive oil in a large skillet and, when hot, add the onion and remaining 1/4 teaspoon of salt and cook, stirring often, until onions are golden, about 8 minutes. Add the garlic and cook for 2 minutes. Add the prosciutto and crushed red pepper and cook, stirring, for 3 minutes. Add the broccoli rabe and black pepper and cook, tossing, until the broccoli rabe is wilted, 1 to 2 minutes. Add the lemon juice, lemon zest, and sun-dried tomatoes and stir to combine. Add the drained pasta and the reserved 1/2 cup of pasta cooking liquid and cook, stirring, until everything is heated through and well-combined. Remove from the heat and add the parsley, remaining tablespoon of olive oil, and the ricotta salata; toss thoroughly to combine.

Serve immediately.

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