Authentic Italian Recipes Featured on Cleveland Television
Explore signature dishes from Michaelangelo’s Executive Chef Michael Annandono as seen on New Day Cleveland, Good Company, FOX 8, and regional culinary features.
Bring the Michaelangelo’s experience into your own kitchen with recipes featured on Cleveland television programs including New Day Cleveland, Good Company, FOX 8, and other regional media appearances. These dishes showcase the authentic Italian traditions, regional influences, and elevated culinary techniques that have defined Michaelangelo’s for decades.
From handmade pasta and risotto to coastal seafood specialties and timeless Northern Italian classics, these featured recipes represent the flavors Chef Michael Annandono has shared with audiences across Northeast Ohio.
Four-Cheese Ravioli alla Napolitana
Description
Inspired by the Amalfi Coast and the cuisine of Naples, this classic ravioli dish combines fresh tomatoes, oregano, white wine, and authentic mozzarella di bufala for a simple yet elegant Southern Italian pasta experience.
Suggested Wine Pairing: Nero d’ Avola, Colosi
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Yield: 4 serving or 20 ravioli
Prep time: 10min.
Cook time: 15 min.
If you travel south down the Almalfi coast in the region of Campana, Italy, from Naples to Sorrento, you will experience the fine Napolitana cuisine consisting of filled pastas, fresh tomato and the area’s world renown “ mozzarella di bufala”. This soft, extremely moist textured mozzarella is rich in butterfat and is made from the milk of water buffalo rather than cow’s milk. This brilliant but simple dish blends the most dominate flavors of Naples.
¼ C Extra virgin olive oil, filtered
2 T Garlic, minced
2 C Vine ripened tomato, small dice
2 tsp. Oregano, fresh
½ C Vernaccia or other dry Italian white wine
1 lb. Four-cheese ravioli, cooked
6 oz. Bufala Mozzarella di Campana
2 Tbs. Pecorino Romano, grated
In a medium stock pot boil 3 qt. of water and add 2 Tbs. of kosher salt. Cook cheese ravioli until “al dente”. In a medium sized sauté pan, sauté the minced garlic in extra virgin olive oil until aromatic. Add chopped tomato and cook 2 min. until soft. Add oregano and white wine then reduce. When the ravioli is cooked place in a serving dish, add buffalo mozzarella to sauce and pour over the ravioli. Be sure to add the mozzarella last to ensure firmness. Garnish with grated pecorino romano.
Bagna Cauda
Description
A traditional Piedmontese New Year’s Eve appetizer, Bagna Cauda is a warm Italian fondue made with walnut oil, garlic, and anchovy, served alongside fresh vegetables and artisan bread.
Suggested Wine Pairing: Tenuta de Melo
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Yield: 8-10 serving
Prep time: 25 min.
Cook time: 13 min.
This Piedmonte New Years Eve hors d’ouvers, Bagna cauda “Hot bath” is a type of Italian fondue that is made from walnut oil and anchovy and is served warm in a pot made of terra cotta with sliced raw vegetables.
2T Butter
3T Garlic, minced
1C Walnut or olive oil
2 T Anchovy paste
1T Sea salt
1t Pepper, black
1C Celery, sliced
1C Cauliflower, cleaned
1C Red and yellow peppers, sliced
1C Fennel, sliced
1C Endive leaves
Wash vegetables and arrange on a serving platter. Cook minced garlic on med. heat in butter for 3 min. Add walnut oil and anchovy to garlic and cook until the anchovy appears dissolved for 10 min. If a terra cotta fondue pot is not available, pour warm mixture over the platter of vegetables. Don’t forget the fresh bread!
Veal Cannelloni with Pancetta-Mascarpone Cream Sauce
Description
A refined Italian baked pasta dish featuring delicate handmade cannelloni filled with seasoned veal, spinach, ricotta, and Parmigiano Reggiano, finished with a luxurious pancetta-mascarpone cream sauce. Rich yet balanced, this Northern Italian classic highlights the depth of savory veal, fresh herbs, silky mascarpone, and handcrafted pasta techniques that have become signatures of Chef Michael Annandono’s cuisine at Michaelangelo’s.
Suggested Wine Pairing: Verdicchio, Garofoli “Podium”
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Yield: 4 servings or 12 cannelloni
For the filling:
2 Tbs. Extra virgin olive oil
2 Tbs. Garlic, minced
1 lb. Veal, ground
1 tsp. Crushed red pepper flakes
8 oz. Spinach, cleaned and de-stemmed
8 oz. Ricotta cheese, dry
½ C Parmigiano reggiano, grated
TT Salt and pepper
For the pasta:
1 C Duram wheat flour
2 C A.P. Flour
3 ea Eggs, whole
2 Tbs. Water, warm
TT Salt, iodized
For the sauce:
1 Tbs Butter
½ C Pancetta, sliced
½ C Chicken stock
½ tsp. Rosemary, torn
2 C Heavy cream
½ C Mascarpone cheese
¼ C Parmigiano reggiano, grated
For the filling, cook the minced garlic in the extra virgin olive until “opened”. Add ground veal and lightly brown. Add spinach, red pepper flakes and cook until wilted. Add ricotta and cook until dry. Stir in Parmigiano reggiano, salt and pepper. Cool mixture and lightly pulse in a food processor. Set aside in refrigerator.
For the pasta, combine the duram, A.P. and salt in a small mixer. Mix the eggs into the flour mixture one egg at a time. Then, add the warm water. Continue to mix on low speed for 12 min.
Prepare the sauce while your pasta dough rests. In a small sauce pan brown pancetta in butter. Add chicken stock to de-glaze. Add rosemary, heavy cream and mascarpone cheese. Slightly reduce and add Parmigiano reggiano. Leave off heat and reserve. Pre heat oven to 375 degrees.
Roll out pasta dough in uniform sheets. Lightly blanch in boiling water and salt. Lay flat to dry on lightly oiled parchment paper. Roll cooked pasta sheets with prepared filling. Pour 1/3 of prepared sauce into a 13 x 9 baking pan. Place cannelloni into the dish and top off with sauce and remaining Parmigiano reggiano. Cover with aluminum foil and bake for 8 min. Remove foil, and slightly brown the top for 2 min. Let stand for 5 min. and serve.
Cheese Tortellini alla Romagna
Description
A rich Northern Italian pasta dish celebrating the flavors of Emilia-Romagna with Prosciutto di Parma, Parmigiano Reggiano, peas, and cream sauce.
Suggested Wine Pairing: Vernaccia, Rocche della Macie
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Yield: 4 servings
Prep time: 5min.
Cook time: 15 min.
The Po river valley in Emilia Romagna, is the home of the two most profound ingredients in the Italian cuisine, Prosciutto di Parma and Parmigiano Reggiano. Parmigiano Reggiano which is made of raw cow’s milk and aged a minimum of 12 months delivers fruity/nutty taste with a slightly gritty texture. The world renowned Prosciutto di parma is dry cured ham which is typically cured for 18-24 months. This delicate blend of complex ingredients is the back bone of this flavorful dish dating back to the middle ages.
¼ C Butter
¼ C Prosciutto di Parma, slivered
¼ C Water
3 C Heavy whipping cream
½ C Green Peas, frozen
½ C Parmigiano Reggiano, grated
1 lb. Cheese tortellini, cooked
2 Tbs. Kosher salt
TT Black pepper, coarse
In a medium stock pot boil 3 qt. of water and add 2 Tbs. of kosher salt. Cook cheese tortellini until “al dente”. In a small sauce pan, melt the butter and render prosciutto until slightly crisp. Add water to deglaze. Pour in heavy cream, boil and reduce until thick. Add peas and grated parmigiano reggiano. Mix with cooked tortellini and serve.
Chicken Involtini with Asparagus and Fontinella
Description
Tender rolled chicken breast stuffed with asparagus and fontinella cheese, finished with a white wine garlic sauce.
Suggested Wine Pairing: Soave, Castlenuovo
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Yield: 1 serving
1 ea 8oz. Chicken breast, cleaned and pounded
3ea Asparagus, par boiled
1 oz Fontinella cheese, Sliced
1/2C A.P. Flour
2Tbs. Olive oil
1 tsp. Garlic, minced
1 tsp. Butter
3/4 C White wine (Tocai or Pinot Grigio)
1 tsp Parsley, chopped
TT salt and pepper
Place the chicken breast on a sanitized cutting board and lightly pound to a uniform thickness. Place the cooked asparagus and sliced fontinella cheese in the center of the chicken breast and lightly season with salt and pepper. Roll the chicken and secure with toothpicks. Dredge the rolled chicken lightly in flour and sear in hot olive oil. When golden brown, remove from pan and place in a pre-heated oven for 12min. @ 400F. In remaining oil, saute garlic, add wine and parsley then reduce. Season to taste. Remove chicken from the oven and cut on a bias. Pour hot sauce over chicken and serve.
Cotechino di Modena
Description
A centuries-old New Year’s Eve sausage tradition from Modena, Italy, served with lentils symbolizing prosperity and good fortune.
Suggested Wine Pairing: Chianti Classico, Nittardi
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Yield: 8-10 serving
Prep Time: 24Hrs+45 Min.
Cook time: 3 Hrs.
This traditional New Years Eve fresh boiled sausage has been served in Modena, Italy since the 16th century. Mildly spiced and cured for 24 hours, this sausage can be made into patties or stuffed into hog castings. This dish is typically served with green lentils resembling coins for good luck for the New Year.
1 ea Pork butt, skinned, boned and cut into small chunks (include all fat).
1T Salt, kosher
1t Pepper, black
¼ t Dried red pepper, crushed
3T Parsley, chopped
½ C Parmigiano reggiano, grated
2T Fennel seeds, roasted and crushed
3T Garlic, minced
5 oz. Pork castings
Combine all ingredients in a food processor or meat grinder. Place mixture in a sealed container and refrigerate for 24 Hrs. Feed sausage through the sausage attachment on meat grinder into the pork casting. Place sausages in a large pot and cover with cold water. Simmer for three hours. Slice and serve.
Gnocchi al Prosciutto
Description
Ricotta gnocchi tossed in a creamy prosciutto and fontinella sauce finished with basil and parmigiano reggiano.
Suggested Wine Pairing: Rose, Fina
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Yield: 2 servings
Prep Time: 10min.
Cook Time: 15 min.
1T Butter
½ C Prosciutto, sliced
1 C Heavy Cream
5 ea Basil leaves, chiffonade
¼ C Fontinella cheese, sliced
2 T Tomato basil sauce
2 T Parmigiano Reggiano
1 lb. Ricotta Gnocchi, cooked
TT Salt & Pepper
In a medium stock pot boil 3 qt. of water and add 2 Tbs. of kosher salt. Cook ricotta gnocchi until “al dente”. In a medium sized sauté pan, sauté the sliced prosciutto in butter until browned. Add heavy cream and reduce until thick. Add basil leaves and fontinella cheese. Finish with tomato basil sauce and parmigiano reggiano. Toss cooked pasta in sauce and serve.
Lobster Fra Diablo
Description
A spicy Southern Italian lobster pasta featuring San Marzano tomatoes, garlic, white wine, and fresh herbs over spaghetti.
Suggested Wine Pairing: Etna Rosso, Archineri
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Yield: 2 servings
Prep Time: 10min.
Cook Time: 15 min.
The world renowned “San Marzano tomato”, derives from volcanic soils of Mount Vesuvius near Naples, Italy. This thick flesh and almost seedless tomato delivers a bittersweet and less acidic flavor. Paired with sweet lobster meat, shaved garlic and white wine, this spicy pasta dish has been a staple in southern Italy for generations.
3 Qt. Boiling water
1 Tbs. Salt
½ lb. Spaghetti
2 T Extra virgin olive oil
2 ea Garlic cloves, slivered
½ ea Shallot, slivered
1 ea 10oz lobster tail or 1.5 Lb Whole lobster
1.5 C whole San Marzano tomato
1 tsp. Sea salt
1 tsp. Red pepper flakes
¾ C Dry white wine
1 tsp. Fresh oregano, chopped
1Tbs. Flat leaf parsley, chopped
Heat 3 qt. of water with salt and bring to a boil. Cook pasta al dente and set aside. In a medium sauté pan, heat olive oil on med-high and sliver garlic and shallot into the oil for 1 min. Sear the lobster flesh side down in garlic and shallots. Flip lobster and add tomatoes, sea salt and red pepper flakes. Cook for 2 min. until tomatoes start to split open. Add white wine and deglaze. Cover and let simmer until lobster is not translucent. Serve over pasta.
Porcini Risotto with White Truffles
Description
Creamy Arborio rice slowly simmered with porcini mushrooms, parmigiano reggiano, rosemary, and delicate white truffles.
Suggested Wine Pairing: Barbaresco, Montaribaldi
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Yield: 4 servings
Prep Time: 15min.
Cook Time: 20 min.
½ gal Chicken stock or broth, hot
¼ C Extra virgin olive oil, filtered
2 T Garlic, minced
¼ C White onion, minced
2 C Arborio rice, dry
½ C Fresh porcini mushroom, sliced
1C Heavy cream
¾ C Parmigiano Reggiano, grated
2 ea Rosemary sprig, chopped
1 ea Medium white truffle, (golf ball sized) sliced paper thin
1 T White truffle oil (optional)
Heat ½ gal of chicken stock and reserve. In a small stock pot, sauté garlic and white onion until translucent. Add Arborio rice and cook for 4 min. add chicken stock in small amounts while constantly stirring until rice is “al dente” about 15 min. Add heavy cream, porcini mushroom, parmigiano reggiano and chopped rosemary. Add ½ of the white truffle and truffle oil if desired. Cook 2 more minutes. Use the remaining white truffle on top of the plated dish.
Shrimp Tagliolini “Ligurian Style”
Description
A Ligurian seafood pasta featuring shrimp, roasted tomatoes, basil, parsley, and white wine served over tagliolini.
Suggested Wine Pairing: Carricante, Tornatore
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Yield: 4 servings
Prep Time: 20min.
Cook Time: 15 min.
This time honored Ligurian classic has been served as one of the staples of the traditional 7 fish dinner.
¼ C Extra virgin olive oil
1 lb. Shrimp, shell removed and cleaned
2T Garlic, minced
1 C Tomatoes, roasted
8 ea Basil leaves, sliced thin
2 T Parsley, chopped
1C White wine, pinot grigio
1 lb. Tagliolini or Spaghetti
2 Tbs. Kosher salt
TT Black pepper, coarse
In a medium stock pot boil 3 qt. of water and add 2 Tbs. of kosher salt. Cook tagliolini until “al dente”. In a medium sauté pan, cook the shrimp in extra virgin olive oil for 3 min. Add garlic and roasted tomato. Add the basil leaves, parsley and white wine. Reduce for 5 min until the shrimp are fully cooked. Pour over cooked pasta and serve.
Pan-Seared Black Sea Bass with Artichoke Puree
Description
Paired with black sea bass, which is a delicious saltwater fish, this recipes puree of artichoke hearts, basil, and garlic adds a whole new level of sophistication to an otherwise simple dish. The garnish topping of fried leeks elevates this dish even that much higher, guaranteeing that it will truly impress both your friends and family.
Suggested Wine Pairing: Carricante, Tornatore
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1 cup frozen, canned, or jarred artichoke hearts, thawed if frozen, drained and rinsed if canned or jarred
6 fresh basil leaves
Roasted Garlic (optional)
Immerse 5 peeled garlic cloves in 3 to 5 tablespoons olive oil in a small terra-cotta or other heatproof dish.
Bake at 350° for 30 minutes.
Drain the garlic, saving the oil, and use as directed
NOTE: The saved oil would be ideal on bruschetta.
10 to 12 tablespoons extra-virgin olive oil, divided
4 (6-ounce) black sea bass fillets, ½ inch thick, rinsed and patted dry
½ cup all-purpose flour
1 small leek, white part only, well rinsed, trimmed, and cut lengthwise into thin julienne strips
2 tablespoons basil-infused olive oil or other flavored olive oil
24 fresh chive stems for garnish, optional
Puree the artichoke hearts, basil leaves, and, if using, the Roasted Garlic in a food processor. Slowly add 3 tablespoons of the oil. If the puree is too thick, slowly add 1 to 2 tablespoons more oil, a little at a time, until the desired consistency is achieved. Set aside.
Lightly dredge the fish in the flour, shaking off any excess.
Heat 4 tablespoons of the oil in a large sauté pan over medium-high heat.
Sauté the fish until golden brown on one side, about 3 minutes. Flip and continue to cook for about another 2 minutes, or until golden brown. Set aside.
Heat the remaining oil (3 to 4 tablespoons) in the same pan on medium-high heat, almost to the smoking point. Add the leek strips and fry only until crispy, about 30 seconds. Remove with a slotted spoon and set aside.
Immediately drizzle some infused oil on each plate, and top, if desired, with 6 chive stems. Carefully place one fish fillet on top of the oil. Top with a spoonful of artichoke puree and fried leeks to garnish.
Frequently Asked Questions
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Michaelangelo’s has built a reputation as one of Cleveland’s premier Italian dining destinations through its commitment to handcrafted cuisine, elevated hospitality, seasonal ingredients, and chef-driven culinary experiences. Located in the heart of Cleveland’s historic Little Italy, Michaelangelo’s combines traditional Italian techniques with contemporary fine dining, curated wine pairings, and an atmosphere designed for memorable dining experiences. Executive Chef Michael Annandono has been recognized as a James Beard Award semi-finalist and was named one of the “Best Chefs in America” by Best Chefs America (BCA). Michaelangelo’s has also been consistently recognized by Zagat as one of Cleveland’s top dining destinations.
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Yes. Michaelangelo’s offers private dining accommodations for corporate events, rehearsal dinners, family celebrations, wine dinners, business meetings, and special occasions. Guests can enjoy customized group menus, curated wine selections, and personalized service in an elegant Little Italy setting.
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Yes. Michaelangelo’s is proudly located in Cleveland’s historic Little Italy neighborhood on Murray Hill Road. The restaurant is surrounded by the rich culture, architecture, and culinary traditions that make Little Italy one of Cleveland’s most iconic dining destinations.
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Absolutely. Michaelangelo’s regularly hosts wine dinners and special culinary events featuring curated wine pairings, seasonal menus, and collaborations with wine distributors and industry experts. These events are designed to create elevated dining experiences for wine enthusiasts and fine dining guests alike.
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Yes. Executive Chef Michael Annandono and the culinary team regularly create seasonal features and specialty menus inspired by fresh ingredients, refined culinary techniques, and authentic Italian traditions. As a James Beard Award semi-finalist and recognized “Best Chef in America” by BCA, Chef Michael focuses on delivering elevated dining experiences that blend handcrafted cuisine, seasonal creativity, and exceptional hospitality.
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Michaelangelo’s offers an extensive wine program featuring Italian wines, premium domestic and international selections, and curated pairings designed to complement the restaurant’s handcrafted cuisine. The restaurant’s wine dinners and knowledgeable staff help guests discover pairings that enhance every course of the dining experience.
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Michaelangelo’s and Executive Chef Michael Annandono have received extensive recognition for culinary excellence, hospitality, and fine dining in Northeast Ohio. Chef Michael Annandono was named a semi-finalist for the prestigious James Beard Award and was recognized by Best Chefs America (BCA) as one of the “Best Chefs in America.” Michaelangelo’s has also been regularly recognized by Zagat as one of Cleveland’s premier dining destinations. The restaurant and Chef Michael have been featured in regional media, culinary showcases, and television appearances highlighting their commitment to authentic Italian cuisine, handcrafted recipes, seasonal ingredients, and elevated dining experiences in Cleveland’s historic Little Italy.