818-845-3516
3103 W. Magnolia Blvd. Burbank, CA 91505
Deli: Mon to Sat: 9am to 8pm Sun: 10am-7pm
Restaurant Open 7 Days: 11am-9pm
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Recipes

You can purchase most of these ingredients from our market. We welcome you to try these great recipes.

Easy Pasta & Marinara Sauce
Prep and cook time 30-40 Minutes / Serves 4-5
Ingredients:

  • ½ cup extra virgin olive oil
  • 10-12 garlic cloves, chopped
  • Two 28oz ounce cans San Marzano or plum tomatoes chopped (or blended for a smoother sauce)
  • 1 teaspoon  dry parsley or 5 - 6 stalks of fresh Italian parsley leafs roughly chopped
  • 15 basil leafs roughly chopped
  • 6 pinches of black pepper
  • 8 pinches of sea salt.
  • 1.5 lbs. pasta (your favorite cut)
  • 8 ozs fresh grated Reggiano Parmesan

Method:

  • Bring heavily salted water to a boil in a large pot for pasta
  • In a large sauce pan, heat olive oil over medium low heat
  • Add the garlic and cook until golden brown
  • Add tomatoes parsley salt and pepper. Bring to a boil then reduce heat and simmer for 20 minutes stirring occasionally
  • In the meantime cook the pasta according to the directions on the package
  • *Add the basil and adjust salt and pepper to taste simmer 5 minutes (see options)
  • Drain pasta, plate, top it with the sauce, sprinkle with parmesan and  serve

Options

  • *Add the basil and adjust salt and pepper to taste. You may add sliced mushrooms, olives, spinach, steamed broccoli, roughly cut raw shrimp, crab or fresh fish (whatever you like)  bring to a boil reduce heat and simmer 3-5 minutes (until the extra ingredients are cooked)

            This recipe is a very good basic Marinara Sauce, please experiment with any additional ingredients you like and enjoy.


Margarita Pizza                                                                                                                                        
Tools needed: Pizza Stone, Pizza Peel, rolling pin, 14” Pizza pan / Serves 3-4
Ingredients

  • 1 lb. fresh pizza dough
  • 8-10 ozs San Marzano Tomatoes blended (reserve the juice in the can for another use)
  • 3 balls of fresh mozzarella chopped into chunks
  • 6-8 large fresh basil leaves torn into smaller pieces
  • 1-2 ozs of extra virgin olive oil
  • 1 tablespoon Reggiano Parmesan
  • Pinch of sea salt
  • Flour for dusting rolling pin and table top
  • 1 teaspoon of corn meal

Method:

  • Let pizza dough stand at room temperature for about 1 hour
  • Place pizza stone in cold oven and set to  500 degrees F heat for 45 minutes
  • Dust work top with flour and shape dough with rolling pin to a circle approx. 14” in diameter
  • Sprinkle corn meal on pizza peel, place dough on top of peel (make sure there are no tears in the dough)
  • Spread tomatoes on dough then mozzarella on top.
  • Drizzle with olive oil and sprinkle salt and parmesan on top
  • Slide pizza off peel onto hot stone and bake approx. 6 minutes, turn pizza ½ turn and bake additional 3-4 minutes or until the crust is golden brown
  • Take pizza out of oven place on pan and top with basil cut with knife or pizza cutter and serve