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.

  • 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.

  • 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!