Author Archives: Cleliascucina

Bow Tie Pasta with Olive Pesto

  • Bow tie pasta olive pesto
  • 1 pound bow tie pasta*
  • 2 1/2cups kalamata olives
  • 1/4 cup pignoli nuts
  • 2 medium garlic cloves, minced
  • 1/3 cup sun-dried tomatoes in oil, well drained and coarsely chopped
  • 2 tablespoons capers, rinsed and drained
  • 1 tablespoon freshly ground black pepper
  • 3/4 cup Parmesan cheese, shredded
  • 3/4 cup extra-virgin olive oil
  • 6 sprigs flat parsley leaves, coarsely chopped
  • 1 cup pasta water

*Do not add any salt to pasta water or the sauce, as the olives are already salted.

 Cook pasta according to package directions. In the meantime, in a food processor, add 2 cups of the olives, pignoli nuts, garlic, sun-dried tomatoes, capers, black pepper, cheese, the olive oil, and process all until smooth.

When the pasta is cooked, reserve 1 cup of the pasta water, then drain it. Put the pasta back in the same pan, and add all the ingredients from the food processor. Add about half of the pasta water, and gently stir to make sure the pasta and sauce are well combined. Add a little more water if it seems too thick, and stir. Transfer it to a serving dish and garnish with the remaining olives, a few pieces of sun-dried tomatoes, some coarsely chopped parsley, a good sprinkle of freshly ground black pepper, and a good drizzle of olive oil. Serve at once.

Serves 4 to 6.

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Fennel with Blood Oranges


  • 2 medium size fennel bulbs
  • 2 blood oranges
  • 1 organic lemon (reserve skin for grating)
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper

Take out and discard the outer tough leaves of the fennel. Rinse the fennel and dry with paper towels. Reserve the fern part and rinse and dry as well. Slice the fennel into thin wedges. Peel the oranges and cut into sections. Place the reserved fennel fern in a serving dish to form a bed. Alternate slices of fennel and orange sections on top of the fern. In a small bowl add the lemon juice, oil, lemon zest, salt and pepper to taste, and whisk everything well. Pour over the fennel just before serving.

This salad is so delicious, quick, and simple to make, that you simply must try it.

Serves 4 to 6

If you would like to order Clelia’s cookbook click on the link below:

Clelia’s Cookbook

Chicken Cutlets with Dried Apricots and Vermouth

                  Chicken Apricot 006

  • 6 chicken cutlets
  • 2 tablespoons extra virgin olive oil
  • 2 pats butter
  • Salt and freshly ground black pepper
  • Flour for dipping
  • 3 to 4 large garlic cloves
  • 4 to 5 sprigs fresh thyme, leaves only
  • 3 to 4 large portobello mushrooms, sliced
  • 1/2 cup dried apricots (organic preferred)
  • 1 cup sweet red vermouth
  • 1 tablespoon Worcestershire sauce

 Heat the oil and butter in a large skillet on medium high heat. Salt and pepper the cutlets on both sides and dip them in flour, shaking off the excess. Add the cutlets to the skillet and brown on each side for about 2 to 3 minutes or until chicken is cooked all the way through, adding more oil if needed.

When the chicken is cooked, take it out of the skillet and put aside. In the same skillet, still keeping on medium high, add the garlic, the thyme, and the mushrooms. Saute’ until both garlic and mushrooms are lightly golden. Add the apricots, stir, and continue to sauté for about 1 to 2 more minutes. Add the vermouth, the Worcestershire sauce, 2 pats of butter, and continue to cook the sauce until slightly thickened. Add the chicken back in the pan. Adjust seasoning, and continue to cook for another minute or so just to heat through.

Place the chicken in a serving dish and pour all that delicious sauce over it. Sprinkle some more thyme leaves all over and serve immediately.

Serves 4 to 6

If you would like to order Clelia’s cookbook click on the link below:

Clelia’s Cookbook