Youngest Brother Restaurant


Recipes created by Omar Giudice of Youngest Brother Restaurant.
Graduate of B. Buontalenti Culinary Institute in Florence, Italy.

















one medium sized onion chopped
7 to 8 tablespoons of Extra Virgin Olive Oil
one 3 ounce can of white albacore tuna fish
32 ounces of Youngest Brothers Homemade Marinara Sauce
salt and pepper to taste
one pound of Broccoli Rabe Fettuccine


Saute the chopped onion in the olive oil til onion is soft. Add tuna and marinara sauce. Simmer til sauce is hot. Serve over cooked Broccoli Rabe Fettucine.




one small box of frozen green peas ( approximately 10 ounces )
1 pound of ham cut into one half inch cubes
2 cups of heavy cream
2 ounces of grated parmesan cheese
one pound of Basil Linguine


Boil peas til tender. Add peas and ham to cream and parmesan cheese. Simmer til sauce is hot. Serve over cooked Basil Linguine.




one small box of frozen broccoli cut into pieces ( approximately 10 ounces )
7 to 8 tablespoons of Youngest Brother Extra Virgin Olive Oil
2 cloves of fresh garlic cut into thin slices
one teaspoon red hot pepper
one fourth cup of stock or chicken broth
one pound of Orecchietta Pugliesi
2 ounces grated parmesan cheese


Sautee broccoli and garlic in olive oil til garlic is golden. Add stock, hot pepper and cover pan. Simmer til broccoli is tender. Add cooked Orecchiette to sauce and stir in parmesan cheese to taste.




6 ounces of heavy cream
one and a half ounces of Emental ( Swiss ) cheese
one and a half ounces of Fontina cheese
2 ounces of Mozzarella cheese
one and a half ounces of Parmesan cheese
1 tablespoon of butter
salt and pepper to taste
one pound of Black Pepper Linguine


Place all ingredients into a metal bowl or top portion of a double boiler. Place this on top of a pan that is filled with water to a level that does not overflow when the bowl is inserted. Bring water to a boil. Stir continuously until the ingredients form a creamy consistency. Stir the cooked Black Pepper Linguine into the sauce and serve.




2 cloves of garlic chopped fine
7 to 8 tablespoon of Extra Virgin Olive Oil
red hot pepper to taste
16 ounces of Youngest Brother Marinara Sauce
2 cups of heavy cream
2 ounces grated parmesan cheese
one pound of Tomato Basil Fettuccine


Saute garlic and hot pepper in olive oil til golden and fragrant. Add the marinara sauce and stir in the cream til the sauce becomes pink. Serve over cooked Tomato Basil Fettuccine and sprinkle with parmesan cheese




4 sweet Italian sausages cut into small pieces
2 cloves of fresh garlic chopped
one cup of white wine
32 ounces of Youngest Brother Marinara Sauce
7 to 8 tablespoon of Extra Virgin Olive Oil
one pound of Rainbow Fettuccine


Saute garlic in olive oil til golden. Add Italian sausage and white wine and simmer til the wine is boiled off. Add marinara sauce and simmer for approximately 15 minutes. Salt and pepper to taste. Serve over cooked Rainbow Fettucine.




2 medium sized zucchine chopped fine
1 large eggplant chopped fine
1 large onion chopped fine
4 fresh tomatoes chopped fine
7 to 8 tablespoons of Extra Virgin Olive Oil
10 leaves of fresh basil chopped fine
1 pound of Basil Rigatoni


Saute onion in olive oil til golden. First add eggplant to oil, and cook covered for 5 minutes. Then add the zucchine and cook covered for for 5 more minutes. Add the tomato and basil and cook another 10 minutes. Serve over cooked Tomato Basil Rigatoni.




3 cloves of fresh garlic sliced thin
pinch of red hot pepper
7 to 8 tablespoon of Extra Virgin Olive Oil
4 dozen Little Neck Clams scrubbed clean
1 cup of white wine
fresh parsley
one pound of Garlic Parsley Rigatoni


Saute garlic and red pepper in olive oil til golden. Add clams and wine and cook covered til clams open. Uncover and cook til the wine boils off. Add chopped parsley and serve over cooked Garlic Parsley Rigatoni.




2 cloves of chopped fresh garlic
4 large tomatoes diced
5 tablespoon of Extra Virgin Olive Oil
10 leaves of fresh basil chopped
3 ounces fresh mozzarella
one pound of any pasta


Saute garlic in olive oil til golden. Add tomato to garlic and oil and simmer for approximately 10 minutes and then add the basil to the hot sauce. Add the sauce to cooked pasta and then stir in the fresh mozzarella. Bake in the oven at 350 degrees for about 5 minutes.




1 medium sized onion
2 ounces of sliced pitted black olives
5 tablespoon of Extra Virgin Olive Oil
32 ounces of Youngest Brother Marinara Sauce
fresh chopped parsley
one pound of any pasta


Saute onion in olive oil til golden. Add olives and two jars of Youngest Brother Marinara Sauce to onion and oil and simmer for approximately 10 minutes Add the sauce to cooked pasta and sprinkle with parsley.




2 cloves chopped garlic
5 tablespoon of Extra Virgin Olive Oil
4 large diced fresh tomatoes
2 ounces of heavy cream
chopped fresh parsley
one pound of any pasta


Saute chopped garlic in olive oil til golden. Add fresh tomato to garlic and oil and simmer for approximately 5 minutes. Add heavy cream and simmer 5 more minutes. Add the sauce to cooked pasta and sprinkle with parsley.