Pasqualina's Italian Market and Deli

Our family is first generation American, and we have been raised in true Italian traditions; family commitment, strong connections to our community, integrity, and pride.

Please stop by and see us. We have free wi-fi, and a clean, comfortable place to shop. Come get to know us!

Cranberry Orange Biscotti


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated orange zest
  • Juice of the orange
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup dried cranberries


Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, zest and juice, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Green Beans with Pancetta and Toasted Pine Nuts


  • 1 lb Green Beans Trimmed
  • 1⁄4 lb prosciutto chopped
  • 1⁄4 cup imported pine nuts
  • 2-3 TBL EVOO
  • Salt and pepper


In a small pan, lightly toast pine nuts until golden. Set aside. Heat olive oil in pan over medium heat. Add green beans and sauté until tender and bright green. Add salt and pepper and prosciutto, turn heat up lightly and continue to fry until meat begins to crisp. 

Remove from heat and stir in pine nuts.

Roast Loin of Pork with Rosemary


  • 4 cloves of garlic
  • 2 TBL chopped fresh rosemary
  • Salt and pepper to taste
  • 1 bone in pork loin – about 5 lbs.
  • 1⁄4 c olive oil
  • 2 carrots peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup white onion


Finely chop garlic and rosemary.Transfer to a bowl. Add salt and pepper and mix into a paste. Make one each slits all over the pork. Insert some of the mixture into the slits. Rub the outside of the pork with olive oil, and then rub the remaining mixture on the pork. Phen lace meet in a roasting pan that is just large enough to hold it. Roast the meat for an hour, then scatter carrots and celery around it. Continue to cook until temperature at thickest part of the meat registers 155. Let the meat rest for 15 minutes. Meanwhile, deglaze the pan over low heat until warm. Strain and skim fat. Slice meat and pour juice over.

Shrimp in Green Sauce


  • 1⁄2 cup chopped Italian parsley
  • 1⁄4 cup finely minced yellow onion
  • 2 TBL capers chopped
  • 2 anchovy filets chopped
  • 1⁄2 cup EVOO
  • 2 TBL fresh lemon juice
  • 1⁄2 tsp grated lemon zest
  • Pinch of salt
  • 1 lb peeled and cleaned large shrimp


Chop first 4 ingredients until very fine. In a bowl, whisk in olive oil, lemon juice, zest and salt. Grill Shrimp until bright pink, turning once.

Place warm shrimp on top of tomato slices and drizzle with sauce. Have some crusty bread to dip!

Pasta E Fagiole


  • 2 TBL EVOO
  • 1⁄4 lb pancetta cubed
  • 3-4 cloves garlic finely chopped
  • 1 small pork butt cubed
  • 1 large onion chopped
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • Salt and pepper
  • 1 28 oz can crushed tomato
  • 1 can tomato paste to be used as needed
  • 2 -3 cups water
  • 1 quart chicken broth (large can) lower sodium
  • 1⁄2 stick butter
  • 2 15 oz can cannellini beans with liquid
  • 1⁄2 cup of grated pecorino romano
  • 1 bunch Italian flat leaf parsley chopped
  • 1.5 cups ditalini or small shells pasta


Heat soup pot over medium high heat. Add oil and pancetta. Brown pancetta slightly, and add garlic and chopped vegetables. Season with salt and pepper, and sauté vegetable for 2-3 minutes. Add tomato, water, chicken broth and butter. Bring to a boil and let simmer for 15 minutes. Add beans, cheese and parsley. Bring to a boil again and add pasta. Cook until pasta is tender. Serve with more pecorino on top.

Sicilian-Style Roasted Vegetables with Balsamic Syrup


  • 1 lb. green beans, trimmed
  • 1 large red bell pepper, sliced lengthwise into 1⁄2-inch-thick strips
  • 2 Tbs. olive oil
  • 1⁄2 tsp. sea salt
  • 1⁄4 tsp. freshly ground black pepper
  • 1⁄3 cup balsamic vinegar
  • 1⁄4 cup fresh orange juice
  • 1 tsp. fresh lemon juice
  • 1 tsp. grated orange zest


Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.

Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.

Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. 

Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

Lemon Lime Granita


  • 3 cups water
  • 3/4 cup sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. grated lime zest
  • 1/2 tsp. grated lemon zest


In a small saucepan over medium heat, combine the water and sugar. Cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from the heat, pour into a bowl and let cool slightly, then cover and refrigerate until well chilled.

Add the lime and lemon juices and zests to the chilled sugar syrup and stir well. Pour the mixture into a 9-by-12-by-2-inch baking pan or other metal pan. Place in the freezer until ice crystals form around the edges, about 30 minutes. Remove from the freezer and, using a metal spoon, stir the ice into the center of the pan. Continue freezing and stirring the mixture every 30 minutes until frozen solid, about 2 1/2 hours total.

To serve, using the side of a spoon, scrape off the ice crystals. (If the granita is too firm to scrape, let stand at room temperature for about 15 minutes to soften slightly.) Spoon into wine goblets or parfait glasses and serve immediately. Serves 8.

Pork Chops with Orange and Marsala


  • 4 pork loin chops, each about 1 inch thick
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 1/2 cup dry Marsala wine
  • 1/2 cup fresh orange juice
  • 1/2 tsp. grated orange zest, plus orange zest strips for garnish
  • Orange wedges for garnish


Pat the pork chops dry with paper towels. In a large fry pan over medium heat, warm the olive oil. Add the chops and cook, turning once, until browned on both sides, about 10 minutes total. Season the chops with salt and pepper. Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes. Transfer to a plate and cover loosely with aluminum foil.

Add the Marsala to the pan and increase the heat to medium-high. Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes. Add the orange juice and bring to a simmer. Return the chops to the pan and sprinkle with the grated orange zest. 

Cook, basting the chops with the pan juices, for 2 minutes.

Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges. Serve immediately. Serves 4.



  • 1 1/2 pounds eggplant
  • Olive oil as needed (at least 1/2 cup)
  • Salt and pepper
  • 1 tablespoon chopped garlic
  • Red pepper flakes
  • 1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can)
  • 1 teaspoon good dried oregano, or 1 tablespoon fresh
  • 1 pound long pasta
  • 1/2 cup chopped parsley and basil
  • 1/2 cup grated ricotta salata (or in a pinch, pecorino Romano, or both!)


Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding,sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.

At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and red pepper flakes, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.

Cook the pasta al dente. While it’s cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.

Sicilian Seafood Salad


  • 1 tablespoon Old Bay seasoning
  • Kosher salt
  • 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
  • 1 1/2 cups dry white wine
  • 1 pound sea scallops, halved crosswise
  • 1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
  • 2 pounds fresh mussels
  • 1/2 cup good olive oil
  • 4 teaspoons minced garlic (4 cloves)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 3 plum tomatoes, seeds and pulp removed and medium-diced
  • 1/3 cup limoncello liqueur
  • Grated zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • Freshly ground black pepper
  • 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
  • 1/2 cup fresh flat-leaf parsley leaves, lightly packed
  • 2 lemons


Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.

Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.

Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.

For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. 

Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.

To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon.

Raspberry Cream Cheese Pastries


  • 1 8 oz Package cream cheese
  • 1/3 cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 1 cup fresh raspberries
  • 1⁄2 cup raspberry preserves
  • 1 17.3 oz package frozen puff pastry sheets thawed
  • 1 egg
  • 1 TBL water


Preheat oven to 400. Line baking sheets with parchment paper. Beat cream cheese on medium until smooth. Add sugar, lemon juice and vanilla. Beat until well mixed and set aside. In a separate bowl, stir raspberries and preserves, set aside.

On a lightly floured surface, roll each sheet of thawed puff pastry into a 10 inch square. Cut each into 6 rectangles. Transfer the rectangles to the baking sheets. Using a fork, prick each rectangle, leaving a 1⁄2 unpricked border around the edges. Beat the egg and water together in a bowl and brush the rectangles with it. Top each rectangle with a well rounded tablespoon of the cream cheese mixture and spread, leaving a 1⁄2 inch border. Top with raspberry mixture the same way.

 Bake for 15-18 minutes or until golden. Transfer to racks and cool completely.

Easy Sausage Bread


  • 1 Pillsbury Pizza Crust
  • 1 lb sausage removed from casing
  • 1 package of mushrooms, sliced
  • 1 lb grated Italian cheeses – mozzarella, parmesan, asiago


Preheat oven to 350. Spray cookie sheet with Pam. Brown sausage and mushrooms. Flatten crust, and spread a layer of sausage and mushrooms. Spread a layer of cheese over the meat. Roll the bread, crimp ends, and cover seam with cheese. Bake until golden brown and bubbly. Serve with marinara.

Zucchini Hash Brown Quiche


  • 1 3⁄4 pound russet potatoes
  • 1⁄2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 – 2 TBL olive oil
  • 1 TBL butter
  • 4 slices bacon
  • 1 1⁄4 cups coarsely shredded zucchini
  • 1/2 c chopped red onion
  • 4 eggs lightly beaten1 cup half and half or light cream
  • 1⁄4 tsp crushed red pepper
  • 1 cup shredded swiss
  • 1 tsp all purpose flour


1. Preheat oven to 325. Peel and coarsely shred potatoes. Place in a large bowl, addenough water to cover potatoes. Stir well. Drain in a colander over sink. Repeat two or three times until water runs clear. Drain again pressing as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat. 

If necessary until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle with 1⁄4 teaspoon of the salt and the black pepper; toss to combine.

2. In a 12” non-stick skillet heat 1 tablespoon of the oil and the butter over medium high heat until butter forms. Add to the skillet, spreading into and even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.

3. Place plate over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet, slide the potatoes back into the skillet uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.

4. Lightly grease a 9 inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan. 

5. In a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not browned.

6. In a large bowl combine eggs, half and half, the remaining 1⁄4 teaspoon salt, and the crushed pepper. Stir in bacon and zucchini mixture. In a small bowl combine cheese and flour. Add to egg mixture; mix well.

7. Pour egg mixture into the hash brown lined pie pan. Bake for 50 to 55 minutes or until knife inserted near the center comes out clean,let stand for 10 minutes before serving. 

Makes 8 (1 slice) servings.

Lemon Ricotta Blueberry Pancakes


  • 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 1 cup ricotta cheese
  • 4 eggs yolks
  • 3 TBL sugar
  • 1⁄4 cup milk
  • 1 1⁄2 fresh blueberries
  • 1 tsp. grated lemon peel
  • 4 egg whites
  • Maple syrup


Combine flour, baking powder and salt. In another bowl, whisk ricotta, egg yolks and sugaruntil well mixed. Add ricotta mixture to flour mixture...stir until smooth. Fold in blueberries and lemon peel. In another bowl, beat egg whites, and beat until stiff peaks. Gently fold into batter, leaving a few puffs of egg white, and don’t overbeat. Pour about 1⁄4 cup of batter onto a hot lightly greased griddle. Cook one to two minutes per side, and serve warm with butter and syrup.

Grilled Chicken with Spinach, Roasted Peppers and Mozzarella


  • 4 chicken breasts sliced in half lengthwise to make 8 cutlets
  • salt and pepper to taste 
  • Italian Seasoning blend
  • 2 tsp olive oil 
  • 4 cloves garlic, crushed 
  • Large Container of fresh baby spinach, washed
  • 1 ball fresh mozzarella, thinly sliced 
  • 1 cup roasted red pepper, sliced in strips (packed in water) 
  • olive oil spray


Preheat oven to 400°. Season chicken with salt and pepper and Italian Seasoning.

Lightly spray a grill pan over medium high heat with oil. Cook chicken on the grill,, turning once, just until no longer pink, with juices running clear....about 3 minutes per side depending on thickness. Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until wilted and heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-
up. Divide spinach evenly between the 8 pieces and place on top. Top each with 2 slices of roasted pepper criss-crossed, then a thin slice or mozzarella and bake until cheese is melted, about 6-8 minutes.

Mocha Bread Pudding with Caramel Topping


  • 10 oz. day-old Italian or French bread, torn into pieces (about 8 cups)
  • 1 cup chopped dates 
  • 1 cup chopped nuts 
  • 1/2 cup flaked coconut 
  • 1 teaspoon ground cinnamon 
  • 1/2 cup butter or margarine, melted 
  • 1/2 cup sugar 
  • 1/2 cup coffee-flavored liqueur or cold brewed coffee 
  • 3 eggs 
  • 2 cups half-and-half 
  • 1 cup milk 
  • Caramel Ice Cream Topping or Dulce le Leche topping


Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In pan, gently mix bread pieces, dates, nuts, coconut and cinnamon. 

In large bowl, mix butter, sugar and liqueur. Beat in eggs with spoon until well blended. Stir in half-and-half and milk. Pour over bread mixture in pan; toss to mix well. Let stand 10 to 15 minutes or until most of liquid has been absorbed. 

Bake 1 hour or until set. Serve warm bread pudding with warm caramel topping. 

Store in refrigerator.

Roasted Rosemary Potatoes


  • 1 clove garlic, smashed and peeled
  • 2 pounds red potatoes, scrubbed (about 8 medium) 
  • 3 tablespoons olive oil 
  • 3⁄4 teaspoon kosher salt 
  • 1⁄4 teaspoon freshly ground black pepper 
  • 2 tablespoons fresh rosemary leaves (about 2 sprigs)


Heat the oven (with oven rack in the middle) to 425°F. Rub a rimmed sheet pan with the smashed garlic then discard. Quarter the potatoes. On the sheet pan, toss together the potatoes, oil, salt and pepper (12 turns on pepper mill) and arrange cut-side down. 

Roast for 25 to 30 minutes until they are golden brown on their undersides and release easily from the pan. Sprinkle with the rosemary. Using a spatula, turn the potatoes and continue to roast until tender, 10 to 15 minutes more.

Chicken Marsala


  • 8 Chicken cutlets (about 4 ounces each)
  • Salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 4 garlic cloves, smashed
  • 4 ounces assorted mushrooms, sliced
  • 1⁄2 cup sweet Marsala
  • 3⁄4 cup low-salt chicken broth
  • Leaves from 1 fresh rosemary sprig


Sprinkle the chicken with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 chicken cutlets and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. 

Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. 

Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the chicken to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the chicken to plates. Spoon the sauce over and serve.

Chicken Saltimbocca (Jump in Your Mouth Chicken)


  • 8 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to 
  • an even thickness Salt and freshly ground pepper, to taste 
  • 2/3 cup all-purpose flour 
  • 4 Tbs. unsalted butter 
  • 2 Tbs. extra-virgin olive oil 
  • 4 tsp. chopped fresh sage or 2 tsp. dried sage, plus 8 sage leaves for garnish 


  • 8 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts 
  • 1/2 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts 
  • 1 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc


In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more. 

Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese. 

Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter. 

Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. 

Serve immediately.


Mon. 10am-6pm

Tues. 10am-6pm

Wed. 10am-6pm

Thurs. 10am-7pm

Fri. 10am-7pm

Sat. 10am-5pm

Sun. 10am-5pm

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