BRUSCHETTA
Mozzarella: a semi-soft cheese, cream colour with a light nut flavour. True mozzarella is made from the milk of the water buffalo. This cheese is best used fresh, the fresher the better as old mozzarella when cooked tends to cook clear.
1 French loaf
4 tomatoes
2 minced garlic cloves
2 tsp 10 ml dried basil leaves
1 tsp 5 ml salt
3 tbsp 45 ml olive oil
2 cups 500 ml grated Mozzarella cheese
1/3 cup 90 ml grated Parmesan cheese
Slice the French loaf in half, lengthwise.
Peel and seed the tomatoes, then dice.
Mix the tomatoes with the garlic and seasonings.
Brush the bread with the oil. Cover with tomato mixture. Sprinkle with cheese and broil in the oven until the cheeses are melted.
Serves 4
Calories (kcal) 641.1 Saturated fat (g) 12.3 Monounsaturated fat (g) 13.5
Polyunsaturated fat (g) 2.3 Cholesterol (mg) 56 Carbohydrate (g) 67.2
Fiber (g) 4.7 Protein (g) 26.3 Sodium (mg) 1595
CARPACCIO DI FILETTO
Beef filet or tenderloin, the most tender muscle of the steer, tenderloin assures the diner of the finest meat available. Choose meat that has a very dark red colour this indicates the meat has been well aged. Good beef will be aged any where from 21-32 days in refrigerated conditions. Have the butcher trim the beef of all fat and blue skin. Bacon wrapping filets assists in the cooking of the steaks, due a low fat content the bacon helps to Alard@ the beef preventing the meat from drying too much on the grill.
1 lb 454 g beef tenderloin
1/3 cup 90 ml extra virgin olive oil
3 tbsp 45 ml lemon juice
2 tbsp 30 ml balsamic vinegar
2 minced garlic cloves
2 tsp 10 ml Dijon mustard
2 tsp 3 ml Worcestershire sauce
3 tsp 1 ml salt
3 tsp 1 ml fresh cracked black pepper
2 bunches argurla
1 cup 250 ml marinated artichoke hearts, drained
1 cup 250 ml palm hearts
2 cup 125 ml freshly grated Parmesan cheese
Fresh sliced Italian bread
Slice the beef tenderloin very thin.
Heat the oil in a sauce pan, whip in the lemon juice, vinegar, garlic, mustard, Worcestershire sauce, salt and pepper. Heat for 2 minutes, cool to room temperature.
Wash, trim and arrange the argurla on a serving platter. Place the beef , artichoke hearts, and palm hearts around the platter, pour the sauce over, sprinkle with cheese and serve at once with fresh Italian bread.
SERVES 6
Calories (kcal) 380.3 Saturated fat (g) 8.6 Monounsaturated fat (g)16.2
Polyunsaturated fat (g)1.7 Cholesterol (mg)53 Carbohydrate (g)15.4
Fiber (g)2.2 Protein (g) 15.7 Sodium (mg) 185
VONGOLE O COZZE SALTATE
Steamed Clams or Mussels
Garlic, many are the myths and mysteries of garlic. Thought to assist in curing diseases from cancer to colds, absolute proof is yet to come. Myths persist that garlic would drive away bats, serpents and scorpions, too much is sure to drive away people. Garlic is actually a member of the Lilly family and is an essential ingredient in much of todays cuisine. The bulb is made up of many small cloves which are held together by the paper like skin.
2.2 lbs 1 kg fresh clams or mussels
2 tbsp 30 ml butter
2 minced garlic cloves
1 finely diced onion
1 finely diced celery stalk
1 cup 250 ml white wine
2 cups 500 ml stewed tomatoes
1 tsp 5 ml Worcestershire sauce
2 tsp 3 ml salt
1 tbsp 15 ml fresh chopped basil leaves
1 tsp 5 ml cracked black pepper
Scrub and or debeard the clams or mussels.
Heat the butter in a sauce pan. Add the garlic, onion and celery. Sauté until tender. Add the remaining ingredients and simmer for 15 minutes.
Add the mussels and continue to simmer an additional 10 minutes. Serve.
SERVES 6
Calories (kcal) 221.7 Saturated fat (g) 2.7 Monounsaturated fat (g) 1.6
Polyunsaturated fat (g) 0.9 Cholesterol (mg) 68 Carbohydrate (g) 11.1
Fiber (g) 1.1 Protein (g) 22.9 Sodium (mg) 574
CREMA DI OSTRICHE
Anise is the small seed of a parsley like plant grown in the Mediterranean. It has a strong licorice flavour and is used in all areas of cookery from appetizers to desserts. This spice was once taxed by Britain to help pay for repairs to the London bridge.
24 oysters
10 oz 280 g spinach
4 tbsp 60 ml butter
4 tbsp 60 ml flour
4 cups 1 L chicken or seafood broth
2 cups 500 ml cream
1 tsp 5 ml anise seeds*
1/4 cup 60 ml pernod liqueur*
Shuck the oysters, remove from the shell. Drain their liquid into the broth.
Trim and wash the spinach. Chop the spinach.
In a large sauce pan heat the butter. Sauté the oysters in the butter then remove and reserve.
Add the spinach and sauté, sprinkle with the flour and cook for 2 minutes over low heat. Add the broth and cream. Purée the soup in a food processor, return the soup to the pot. Add the oysters to the soup and simmer for 30 minutes.
Sprinkle with anise seeds, add the liqueur and simmer for an additional 10 minutes. Serve very hot.
SERVES 4
*Omit if you do not care for liquorice flavoured soup.
Calories (kcal)381.5 Saturated fat (g) 18.1 Monounsaturated fat (g)8.9
Polyunsaturated fat (g)2.1 Cholesterol (mg) 121 Carbohydrate (g)12.0
Fiber (g)1.3 Protein (g)15.3 Sodium (mg)1306
Step by Step ZUPPA AI FUNGHETTO2 lb 225 g Portobello mushrooms
1/4 cup 60 ml butter
4 tbsp 60 ml flour
3 cups 750 ml chicken broth
12 cups 375 ml half & half cream
1/3 cup 90 ml Marsala wine
2 tsp 3 ml white pepper
2 tsp 3 ml salt
(Step 1) Brush and slice the mushrooms.
(Step 2) Heat the butter in a large kettle or Dutch oven, add the mushrooms and sauté until tender. Stir in the flour and cook over low heat for 2 minutes.
(Step 3) Add the chicken broth and simmer until thick. Stir in the cream, wine and seasonings, simmer for 5 minutes and serve very hot.
SERVES 6
Note; due to the mushrooms the soup will turn slightly grey in color.
Calories (kcal) 222.3 Saturated fat (g) 9.5 Monounsaturated fat (g) 4.8
Polyunsaturated fat (g) 0.9 Cholesterol (mg) 44 Carbohydrate (g) 9.5
Fiber (g) 0.5 Protein (g) 8.8 Sodium (mg) 1064
Step by Step INSALATA DI CAESAR
2 tsp 3 ml salt
2 minced garlic cloves
2 anchovy fillets
2 tsp 3 ml dry mustard
1 tbsp 15 ml lemon juice
3 tsp 1 ml Worcestershire sauce
3 drops Tabasco Sauce
1 tbsp 15 ml red wine vinegar
2 tsp 3 ml cracked black pepper
1/3 cup 90 ml olive oil
1 egg yolk
1 head Romaine lettuce, washed
1 hard cooked, grated egg
1/3 cup 90 ml freshly grated Parmesan cheese
1/3 cup 90 ml diced, cooked bacon
2 cup 125 ml croutons
(Step 1) Rub the bottom of a large wooden bowl with the salt. Add the garlic and anchovy fillets, mash with two forks.
(Step 2) Add the mustard, lemon juice, Worcestershire, TabascoJ, vinegar, pepper and oil. Blend thoroughly. Add the egg yolk and mix well.
(Step 3) Cut the lettuce into bite size pieces. Toss lettuce with dressing.
Serve the salad on chilled plates. Garnish with egg, cheese, bacon and croutons. Serve at once.
SERVES 4
Calories (kcal) 378.5 Saturated fat (g) 8.0 Monounsaturated fat (g) 19.7
Polyunsaturated fat (g) 3.2 Cholesterol (mg) 128 Carbohydrate (g) 7.9
Fiber (g) 3.6 Protein (g) 13.8 Sodium (mg) 771
GIARDINETTO D'ARAGOSTA CON VINEGRETTE AI LAMPONI
Lobster Salad with Raspberry Vinegarette
How to make flavoured vinegars: To 4 cups of vinegar (cider, white wine or red wine) use 2 cups fresh herbs, spices or fruit. Wash and gently bruise herbs. Stuff into stopper bottles. Pour vinegar into a large bottle. Let stand for 2 3 weeks, before using.
2 oz 60 g button mushrooms
1 tbsp 15 ml butter
1 lb 454 g cooked and diced lobster meat
1/3 cup 90 ml extra virgin olive oil
3 tbsp 45 ml raspberry vinegar
2 tsp 3 ml dry mustard
3 tsp 1 ml each of salt, pepper, paprika
1 cup 250 ml whipping cream
4 curly lettuce leaves
1 red onion, sliced in rings
Wash the mushrooms, remove the stems.
Heat the butter in a skillet and sauté the mushrooms. Cool.
Place the cooked lobster meat in a mixing bowl.
Blend the oil together with the raspberry vinegar, mustard and seasonings. Whip the cream, fold the vinegarette in the whipped cream. Pour over the lobster.
Place the lettuce leaves on chilled plates. Scoop the lobster onto the lettuce, garnish with the fried mushrooms and onion rings. Serve.
SERVES 4
Calories (kcal) 505.8 Saturated fat (g) 18.1 Monounsaturated fat (g) 20.8
Polyunsaturated fat (g) 2.7 Cholesterol (mg) 197 Carbohydrate (g) 5.4
Fiber (g) 0.8 Protein (g) 23.4 Sodium (mg) 667
CARRE' D' AGNELLO AL FORNO
Roasted Lamb Racks
Lamb Racks:
4 lamb racks, backbone removed
3 cup 60 ml Dijon mustard
2 tsp 10 ml kosher salt
1 tbsp 15 ml dried basil leaves
1 tsp 5 ml cracked black pepper
2 cup 125 ml dry bread crumbs
3 tbsp 45 ml olive oil
Sauce:
2 tbsp 30 ml butter
2 tbsp 30 ml olive oil
4 sliced garlic cloves
12 sliced thin, oil-packed sun-dried tomatoes
2 tbsp 30 ml fresh chopped basil
3 tsp 1 ml salt
1 tbsp 15 ml lemon juice
Preheat the oven to 400F (200C).
Trim all the fat from the lamb racks. Trim the meat from the top and in between the rib bones. Crack bones at joint.
Spread the mustard over the lamb racks. Blend the salt, basil, pepper and bread crumbs together. Dredge the lamb through the bread crumb mixture.
Sprinkle with olive oil. Roast in the oven for 30 minutes. Carve and serve with sauce.
Sauce:
Heat the butter and the oil in a sauce pan. Add the garlic and fry until golden brown. Add the remaining ingredients, reduce heat and simmer for 5 minutes. Pour over the lamb racks.
Serves 4
Calories (kcal) 983.7 Saturated fat (g) 12.3 Monounsaturated fat (g) 43.6
Polyunsaturated fat (g)8.7 Cholesterol (mg)15 Carbohydrate (g) 91.6
Fiber (g) 1.9 Protein (g)19.8 Sodium (mg) 2419
POLLO FLORENTINE
Chicken Stuffed with Spinach
6 4 oz 6 120 g chicken boneless breasts
10 oz 280 g spinach leaves
6 oz 170 g Fontina cheese
6 oz 170 g thinly sliced prosciutto
2 tbsp 30 ml melted butter
2 cups 500 ml Gorgonzola Sauce
Pound the chicken breasts flat with a meat mallet.
Chop the spinach fine.
Place 1 2 oz (45 g) of spinach, 1 oz (30 g) of cheese, and 1 oz (30 g) of prosciutto on each breast. Roll the chicken and secure with toothpicks.
Brush with melted butter, place on a baking sheet. Bake for 20 minutes in a preheated 350F (180C) oven.
Plate the chicken and pour the sauce over. Serve.
Gorgonzola Sauce
3 cup 60 ml butter
3 cup 60 ml flour
2 cups 500 ml chicken stock
2 cup 125 ml cream
1/3 cup 90 ml crumbled Gorgonzola cheese
In a sauce pan, melt the butter, add the flour and stir, cooking for 2 minutes over low heat.
Add the chicken stock and cream, stir. Simmer for 30 minutes or until sauce has thickened. Stir in the cheese. Use as required.
SERVES 6
Calories (kcal) 541.4 Saturated fat (g) 20.5 Monounsaturated fat (g) 12.4
Polyunsaturated fat (g) 3.4 Cholesterol (mg) 166 Carbohydrate (g) 7.3
Fiber (g) 1.3 Protein (g) 40.1 Sodium (mg) 1489
GAMBERI PICCANTI
Spicy Shrimp
Sauce:
3 tbsp 45 ml butter
3 tbsp 45 ml flour
2 cup 125 ml chicken stock
2 cup 125 ml heavy cream
2 cup 125 ml champagne
2 tbsp 30 ml tomato paste
Shrimp:
1 2 lbs 750 g tiger prawns
3 cup 60 ml olive oil
1 tsp 5 ml salt
2 tsp 3 ml each of garlic powder, onion powder, cayenne pepper, oregano, thyme, basil, white pepper, black pepper.
3 cups 750 ml cooked long grian rice or risotto
Melt the butter in a saucepan. Add the flour and stir into a paste (roux). Add chicken stock, cream, champagne and tomato paste. Whisk all the ingredients together. Simmer for 10 minutes over medium heat.
Shell and de-vein the prawns, skewer them lengthwise so they won't curl during cooking. Brush the prawns with oil and place on a baking sheet.
Blend the herbs, spices and season the prawns heavily. Broil the prawns for 2 2 3 minutes on each side, over a grill above medium coals or under the oven broiler. Serve at once over the rice and smothered with the sauce.
SERVES 4
Calories (kcal) 305.3 Saturated fat (g) 2.4 Monounsaturated fat (g) 10.4
Polyunsaturated fat (g) 2.3 Cholesterol (mg) 259 Carbohydrate (g) 3.0
Fiber (g) 0.6 Protein (g) 34.8 Sodium (mg) 786
GAMBERONI AL VINO BIANCO
Prawns in White Wine
1 2 lbs 750 g tiger prawns
1 cup 250 ml dry white wine
1 tbsp 15 ml butter
1 tbsp 15 ml flour
2 cup 125 ml light cream
2 tbsp 30 ml lemon juice
2 tsp 3 ml salt
3 tsp 1 ml white pepper
1 tsp 5 ml grated lemon rind
Shell and de-vein the prawns. Place into a sauce pan, pour the wine over. Simmer gently over low heat for 6 8 minutes until prawns are tender but not rubbery. Remove to a serving platter and reserve hot.
Heat the butter in a skillet, add the flour and cook for two minutes over low heat, whip in the wine. Add the cream, simmer for 5 minutes. Stir in the lemon juice, seasonings and lemon rind. Simmer for 3 additional minutes, then pour over prawns and serve at once.
SERVES 4
Calories (kcal) 313.7 Saturated fat (g) 5.9 Monounsaturated fat (g) 2.9
Polyunsaturated fat (g) 1.5 Cholesterol (mg) 286 Carbohydrate (g) 5.5
Fiber (g) 0.1 Protein (g) 35.7 Sodium (mg) 562
POLLO CON MARSALA E FUNGHI
Chicken with Sweet Italian wine and Mushrooms
Portobello mushrooms are large umbrella shaped mushrooms with a very rich earthly meaty flavour. Excellent in all cuisines except desserts. They can be used on their own as an appetizer or stuffed as an entree or combined with other cuisines.
6 4 oz 6 120 g boneless, skinless chicken breasts
1 1/2 cups 375 ml Marsala wine
1 1/2 cups 375 ml chicken stock
1 tsp 5 ml thyme leaves
3 tsp 1 ml salt
2 tsp 3 ml green peppercorns
4 tbsp 60 ml butter
1 cup 250 ml sliced Portobelo mushrooms
2 tbsp 30 ml flour
2 cup 125 ml light cream
Place the chicken breasts in a sauce pan. Cover with the wine, stock and the seasonings and simmer gently for 20 minutes. Remove and reserve hot. Increase the temperature under the sauce pan and bring the broth to a boil, reduce to 1 cup (250 ml). Strain through a cheese cloth.
Heat the butter in a 2nd sauce pan, sauté the mushrooms until all the moisture has evaporated. Add the flour, cook for 2 minutes over low heat. Add the strained broth along with the cream. Simmer for 5 minutes. Serve.
SERVES 6
Calories (kcal) 324.4 Saturated fat (g) 9.6 Monounsaturated fat (g) 6.9
Polyunsaturated fat (g) 2.3 Cholesterol (mg) 92 Carbohydrate (g) 4.0
Fiber (g) 0.2 Protein (g) 21.4 Sodium (mg) 429
CIOPPINO
Seafood & Fish Stew
3 tbsp 45 ml butter
1 sliced red bell pepper
1 sliced green bell pepper
1 sliced small onion
1 minced garlic clove
1 tbsp 15 ml chopped fresh parsley
2 cups 500 ml peeled, seeded, chopped tomatoes
4 cups 1 L fish broth
2 cups 500 ml white wine
2 lb 225 g sliced artic char or any firm fish
3 lb 120 g peeled and de-veined shrimp
3 lb 120 g green mussels
3 lb 120 g clams, in shell
3 lb 120 g king crab claws
1 bouquet garni*
In a large Dutch oven or kettle, heat the butter. Add the vegetables and sauté until tender. Add the parsley, tomatoes, broth and wine. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add the fish, seafood and bouquet garni. Cover and simmer for 15 minutes. Discard the bouquet garni.
Serve the stew with fresh Italian bread.
SERVES 6.
* A bouquet garni is: thyme leaves, basil sprig, marjoram, bay leaf and five peppercorns tied together in a cheesecloth. (J-Cloth works well.)
Calories (kcal) 382.1 Saturated fat (g) 6.4 Monounsaturated fat (g) 3.2
Polyunsaturated fat (g) 1.3 Cholesterol (mg) 175 Carbohydrate (g) 9.9
Fiber (g) 2.0 Protein (g) 38.3 Sodium (mg) 779
POLLO AL PESTO
Chicken with Pesto
Sauce:
1 1/2 cups 375 ml fresh chopped, packed, basil
6 minced garlic cloves
a cup 90 ml toasted pinenuts
b cup 170 ml grated Parmesan cheese
1 tsp 5 ml salt
2 tsp 3 ml pepper
a cup 90 ml olive oil
Chicken:
4 6 oz 4 170 g boneless chicken breasts
2 tbsp 30 ml olive oil
2 tsp 3 ml salt
2 tsp 3 ml white pepper
Sauce:
Combine all the ingredients in a food processor, except the oil. Blend until well incorporated. Slowly add the oil until a thick mayonnaise type sauce is formed. Reserve until required.
Chicken:
Brush the chicken with oil and season with salt and pepper. Grill the chicken over medium heat for 5 6 minutes per side. Serve with a dollop of sauce on each chicken breast.
SERVES 4
Calories (kcal) 551.8 Saturated fat (g) 9.5 Monounsaturated fat (g) 24.6
Polyunsaturated fat (g) 4.9 Cholesterol (mg) 98 Carbohydrate (g) 8.0
Fiber (g) 1.4 Protein (g) 36.6 Sodium (mg) 1157
RISOTTO ALLA ICHIATANA
Seafood Rice Bake
2 lb 225 g clams
2 lb 225 g mussels
3 cup 60 ml oil
1 diced onion
1 diced green bell pepper
3 diced celery stalks
2 minced garlic cloves
1 tsp 5 ml each of thyme, oregano, basil, cracked black pepper
6 cups 1.5 L chicken broth
2 cups 500 ml white wine
2 cups 500 ml crushed tomatoes
3 cups 750 ml arborio rice
1 lb 454 g crab legs & claws
1 lb 454 g lobster meat
1 lb 454 g peeled and de-veined shrimp
1 lb 454 g firm fish pieces
1 cup 250 ml peas
Preheat the oven to 375F (190C).
Clean and debeard the clams and mussels.
Heat the oil in a large kettle or Dutch oven. Add the onion, green pepper, celery and garlic. Sauté until the vegetables are tender, drain excess oil.
Add the seasonings and cook for 1 minute. Add the chicken broth, wine and tomatoes. Bring to a boil.
Place the rice into a very large casserole dish. Top with the mussels, clams, crab, lobster, shrimp fish and peas.
Pour the stock over the seafood, bake in the oven for 30 minutes or until rice is tender. Do not stir.
Remove from the oven. Cover and allow to sit for 10 minutes before serving.
SERVES 8
Calories (kcal) 673.6 Saturated fat (g) 2.0 Monounsaturated fat (g) 5.5
Polyunsaturated fat (g) 3.0 Cholesterol (mg) 225 Carbohydrate (g) 64.1
Fiber (g) 1.9 Protein (g) 62.2 Sodium (mg) 1825
TRUMPETTI CAMPANOLA
2 yellow bell peppers
1 lb 454 g hot Italian sausage meat
2 tbsp 30 ml olive oil
1 large Spanish onion
1 cup 250 ml quartered marinated artichokes
3 oz 90 g sliced Porcini mushrooms
2 cups 500 ml peeled, seeded, diced, tomatoes
2 tbsp 30 ml butter
2 tbsp 30 ml flour
1 cup 250 ml milk
3 tsp 1 ml salt
3 tsp 1 ml white pepper
pinch nutmeg
1 lb 454 g Trumpet shaped pasta
Preheat the oven to 400F (200C) and roast the peppers for 20 minutes. Remove from the oven and peel away the skin. Remove the core, seeds and membranes, dice fine.
In a sauce pan brown the sausage meat, drain excess fat. Add the oil and sauté the onion, artichokes and mushrooms until tender. Add the diced yellow pepper and tomatoes. Reduce heat and simmer for 30 minutes.
Melt the butter in a second sauce pan. Add the flour and stir into a paste (roux) cook for 2 minutes over low heat.
Add the milk and stir; simmer until thickened. Add the seasonings and simmer 2 additional minutes.
Combine the tomato mixture with the white sauce. Simmer for 10 minutes.
While sauce simmers, cook the pasta in 8 cups (2L) of boiling salted water for 8-9 minutes or until al dente.
Plate the pasta, smother with sauce and serve.
SERVES 6
Calories (kcal) 701.2 Saturated fat (g) 12.6 Monounsaturated fat (g) 15.8
Polyunsaturated fat (g) 4.3 Cholesterol (mg) 73 Carbohydrate (g) 72.3
Fiber (g) 4.0 Protein (g) 24.4 Sodium (mg) 818
PENNE ALL' ARRABIATE
3 cup 60 ml butter
4 oz 120 g sliced Porcini mushrooms
2 minced garlic cloves
2 diced carrots
1 diced onion
2 diced celery stalks
3 lbs 1.2 kg peeled, seeded and chopped tomatoes
3 bay leaves
1 tsp 5 ml thyme leaves
1 tsp 5 ml oregano leaves
1 tsp 5 ml basil leaves
1 tbsp 15 ml salt
1 tsp 5 ml pepper
1 tbsp 15 ml crushed red chile peppers
1 lb 454 g Penne noodles
3 cup 60 ml grated Parmesan cheese
In a large kettle heat the butter and sauté the mushrooms, garlic, carrots, onion and celery until tender. Add the tomatoes, seasonings and red chile peppers. Reduce heat and simmer for 3 hours.
Pureé, then strain the sauce and return to the kettle continuing to simmer until sauce is very thick.
Cook the Penne in 8 cups (2 L) of boiling salted water until al dente. Plate the noodles and smother with sauce, sprinkle with the cheese and serve.
SERVES 6
Calories (kcal) 451.7 Saturated fat (g) 6.2 Monounsaturated fat (g) 3.6
Polyunsaturated fat (g) 1.6 Cholesterol (mg) 95 Carbohydrate (g) 72.0
Fiber (g) 6.7 Protein (g) 15.4 Sodium (mg) 1356
TAGLIOLINI AI FUNGHI E VEGTALI
Caciocavallo (casse-e-o-ka-vallo): a cheese shaped like a gourd or ten pin with a clay coloured surface and a light coloured interior. Has a tangy sharp taste, when fresh it is smooth, firm and creamy, with age it becomes hard and is ideal for grating.
4 tbsp 60 ml butter
2 cups 500 ml sliced button mushrooms
1 julienne cut carrot
1 small julienne cut zucchini
1 1/2 cups 375 ml rapini florets
4 tbsp 60 ml flour
1 cup 250 ml milk
1 cup 250 ml strong chicken broth
2 tsp 3 ml salt
2 tsp 3 ml white pepper
pinch nutmeg
3 cup 60 ml hard Cacciocavallo cheese, grated
1 lb 454 g tagliolini pasta
Melt the butter in a sauce pan, add the vegetables and sauté until tender. Add flour and stir into a paste (roux) cook for 2 minutes over low heat.
Add the milk and chicken broth, stir; simmer until thickened. Add the seasonings and simmer 2 additional minutes. Add the cheese.
While sauce is simmering cook the pasta in 8 cups (2 L) of boiling salted water until al dente. Plate the noodles and smother with sauce.
SERVES 6
Calories (kcal) 440.4 Saturated fat (g) 6.7 Monounsaturated fat (g) 3.3
Polyunsaturated fat (g) 1.1 Cholesterol (mg) 31 Carbohydrate (g) 67.0
Fiber (g) 3.5 Protein (g) 16.0 Sodium (mg) 572
VITELLO AL LIMONE
Veal with Lemon Cream Sauce
1 1/2 lbs 675 g boneless diced veal
3 cups 750 ml chicken stock
1 tsp 5 ml salt
3 tsp 1 ml thyme leaves
1 bay leaf
20 pearl onions
4 julienned carrots
2 tbsp 30 ml butter
2 tbsp 30 ml flour
1 tbsp 15 ml capers
2 tbsp 30 ml lemon juice
2 egg yolks
pinch cayenne pepper
1 tbsp 15 ml chopped parsley
In a Dutch oven or a large kettle place the veal, stock, salt, thyme, and bay leaf, cover and simmer for 45 minutes. Add the onions and carrots continue to simmer for an additional 10 minutes.
Remove 2 cups (500 ml) of liquid. Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat, (do not brown it). Slowly add the 2 cups ( 500 ml )of the reserved liquid stirring until thick. Add the capers.
Whisk the lemon juice in the egg yolks. Blend into the sauce. Reheat but do not boil the sauce as this will curdle the eggs. Blend the sauce with the veal. Stir in the cayenne. Pour into a serving bowl.
Sprinkle with parsley and serve over noodles or rice.
SERVES 6
Calories (kcal) 297.0 Saturated fat (g) 5.4 Monounsaturated fat (g) 4.1
Polyunsaturated fat (g) 1.1 Cholesterol (mg) 145 Carbohydrate (g) 25.6
Fiber (g) 6.0 Protein (g) 22.0 Sodium (mg) 1560
SPAGHETTI AL GRANSEOLA
2 tbsp 30 ml olive oil
2 minced garlic cloves
1 diced small onion
1 tsp 5 ml crushed red chilies
1 tbsp 5 ml fresh minced basil
2 cups 500 ml peeled, seeded, diced tomatoes
1 lb 454 g Dungeness crab meat
2 tbsp 30 ml butter
2 tbsp 30 ml flour
1 cup 250 ml milk
2 tsp 3 ml salt
2 tsp 3 ml white pepper
pinch nutmeg
1 lb 454 g spaghetti
3 cup 60 ml grated hard Cacciocavallo cheese
In a sauce pan heat the oil, add the garlic and onion, sauté until tender. Add the chiles, basil and tomatoes, reduce the heat and simmer for 20 minutes. Stir in the crab meat.
In a second sauce pan heat the butter, add the flour and cook over low heat for 2 minutes. Stir in the milk and seasonings, simmer until thick. Stir the cream sauce into the tomato sauce and blend.
While sauces are simmering cook the pasta al dente in 8 cups (2 L) of boiling salted water. Drain, place on serving plates, smother with sauce and sprinkle with cheese.
SERVES 6
Calories (kcal) 500.0 Saturated fat (g) 5.0 Monounsaturated fat (g) 5.5
Polyunsaturated fat (g) 1.5 Cholesterol (mg) 87 Carbohydrate (g) 65.3
Fiber (g) 3.0 Protein (g) 28.8 Sodium (mg) 611
PAPPARDELLE ALLA PAMELA
4 tbsp 60 ml butter
1 cup 250 ml sliced Procini mushrooms
4 tbsp 60 ml flour
2 cups 500 ml milk
2 tsp 3 ml salt
2 tsp 3 ml white pepper
pinch nutmeg
3oz 90 g sliced prosciutto
2 cup 125 ml shelled peas
3 cup 60 ml grated Parmesan cheese
1 lb 454 g black Pappardelle noodles
(Step 1) Melt the butter in a sauce pan, sauté the mushrooms. Add flour and stir into a paste (roux). Cook for 2 minutes over low heat.
(Step 2) Add the milk and stir. Simmer until thickened. Add the seasonings and simmer for 2 additional minutes. Stir in the prosciutto, peas and cheese, simmer for an additional 5 minutes.
(Step 3) While sauce simmers cook the pappardelle in 8 cups (2 L) of boiling salted water until al dente. Drain and plate the noodles and smother with sauce, serve.
SERVES 6
Calories (kcal) 472.8 Saturated fat (g) 7.6 Monounsaturated fat (g) 3.9
Polyunsaturated fat (g) 1.1 Cholesterol (mg) 44 Carbohydrate (g) 66.9
Fiber (g) 2.6 Protein (g) 19.2 Sodium (mg) 745
Step by Step COSTOLETTA DI VITELLO ALLA MILANESE
Classic Veal Milanese
4-6 oz 4-170 g provimi veal cutlets
3 cup 60 ml milk
2 eggs
1/3 cup 90 ml flour
2 cups 500 ml seasoned bread crumbs
3 cup 60 ml butter
1 lemon
(Step 1) Pound the veal very thin with a meat mallet.
(Step 2) In a mixing bowl, combine the milk and eggs.
Dust the cutlets with flour, dip into eggs and dredge in the bread crumbs.
(Step 3) Heat the butter in a large skillet. Fry the cutlets to golden brown on each side. Cut the lemon into wedges and serve along with oven roasted potatoes and Autum vegetables.
Serves 4.
Calories (kcal) 410.1 Saturated fat (g) 9.1 Monounsaturated fat (g) 6.2
Polyunsaturated fat (g) 1.4 Cholesterol (mg) 139 Carbohydrate (g) 51.6
Fiber (g) 2.8 Protein (g) 11.6 Sodium (mg) 533
SPIEDINO DI MARE ALLA GRIGLIA
Grilled Seafood Assortment with Sweet Red Pepper Sauce
2 cups 500 ml sweet red bell peppers
1/3 cup 90 ml hot chicken broth
1 1/3 tsp 8 ml each of salt, chili powder
3 tsp 1 ml each of black pepper, white pepper, basil, oregano leaves, thyme leaves, basil leaves, Hungarian paprika
4-6 oz 4-170 g salmon fillets or salmon steaks
1 lb 454 g large peeled and de-veined shrimp
1 lb 454 g lobster tails, shell removed
2 tbsp 30 ml pepper grilling oil
1 tsp 5 ml salt
2 tsp 3 ml each of cracked black pepper, basil leaves, oregano leaves, thyme leaves, Hungarian paprika
Preheat the oven to 400F (200C) and roast the peppers for 20 minutes. Remove from the oven and peel away the skin. Remove the core, seeds and membranes, dice fine.
Place the red peppers, chicken broth and spices in a food processor; purée. Pour into a sauce pan. Simmer over low heat until sauce thickness. Press through a sieve into a mixing bowl.
Seafood:
Wash and trim the salmon. Remove any bones. Brush the oil over the salmon and seafood. Blend the herbs and spices together and sprinkle on the fish and seafood. Grill over a medium grill for 5 minutes per side.
Place the red pepper sauce on a serving plate top with a salmon fillet and equal portions of seafood.
SERVES 6
Calories (kcal) 339 Saturated fat (g) 1.6 Monounsaturated fat (g) 4.2
Polyunsaturated fat (g) 3.2 Cholesterol (mg) 246 Carbohydrate (g) 4.6
Fiber (g) 1.2 Protein (g) 53.4 Sodium (mg) 1305
QUATTRO FORMAGGI
"PIZZA OF FOUR CHEESES"
1 quantity Basic Pizza Dough (follows)
2 cups 500 ml Pizza Sauce (see page)
1 1/2 cups 375 ml grated Mozzarella
1 1/2 cups 375 ml grated Brick cheese
1 cup 250 ml grated Parmesan cheese
1 cup 250 ml grated Provolone cheese
Preheat the oven to 450F (230C). Pan the dough according to instruction.
Spoon the sauce over the dough to 2" (1.5 cm) from the edge of the pan. Sprinkle evenly with cheeses.
Bake for 15 minutes or until crust is golden. Remove from the pan, slice and serve.
YIELDS two 8" (20 cm) or one 12" (30 cm)
BASIC PIZZA DOUGH
1 tsp 5 ml granulated sugar
1 cup 250 ml warm water
1 tbsp 15 ml (envelope) of active dry yeast
2 tbsp 30 ml melted butter, cooled
3 1/2 cups 875 ml all purpose flour
1/4 tsp 2 ml salt
In a large bowl, dissolve the sugar in the warm water. Sprinkle with the yeast and let stand 10 minutes or until foamy. Stir in the butter.
Stir in half of the flour and the salt into the yeast mixture. Gradually stir in enough of the remaining flour to make a slightly sticky ball.
Knead the dough on a lightly flour surface until smooth and elastic, about 5 minutes.
Place the dough into a greased bowl and let rest 15 minutes. Punch down the dough; cut in half. Roll out each piece of dough into a 11" (28 cm) circle, allow to rise again, 15 minutes.
Place on a greased 14" (35 cm) pizza pan. With finger tips press from centre half of the pan, rest dough for 10 minutes. Press once again until dough covers pan completely. Dough is now ready for sauce and toppings.
Calories (kcal) 533 Saturated fat (g) 17.1 Monounsaturated fat (g) 9.0
Polyunsaturated fat (g) 1.7 Cholesterol (mg) 81 Carbohydrate (g) 39.4
Fiber (g) 0.3 Protein (g) 28.6 Sodium (mg) 1280
MILANO PIZZE
1 quantity Basic Pizza Dough (see page)
1 cup 250 ml Pizza Sauce (follows)
1 lb 454 g hot Italian sausage, diced and cooked
12 oz 340 g diced Mozzarella cheese
1 1/2 cups 375 ml sliced roasted red peppers
1 1/2 cups 375 ml sliced Vadalia onion
Pan the dough as per the instructions. Sauce the pizza and top with the sausage.
Sprinkle with the cheese, top with the red peppers and onions.
Bake in a preheated 450F (220C) oven for 10-12 minutes or golden brown.
YEILDS two 12" (30 cm)
PIZZA SAUCE
3 tbsp 45 ml vegetable or olive oil
2 2 minced garlic cloves
2 0.5 finely diced green bell pepper
3 lbs 1.3 kg peeled, seeded and chopped tomatoes
1 tbsp 15 ml oregano leaves
1 tsp 5 ml thyme leaves
1 tsp 5 ml basil leaves
1 tsp 5 ml salt
2 tsp 3 ml cracked pepper
2/3 cup 170 ml tomato paste
Place all the ingredients in a food processor and blend, use as required.
YIELDS 2 CUPS (500 ML)
Calories (kcal) 485.0 Saturated fat (g) 17.6 Monounsaturated fat (g) 15.6
Polyunsaturated fat (g) 3.9 Cholesterol (mg) 108 Carbohydrate (g) 9.3
Fiber (g) 1.1 Protein (g) 24.3 Sodium (mg) 1199
TORTA DI CIOCCOLATA
2 tbsp 30 ml cocoa powder
2 cups 500 ml pastry flour
1 tsp 5 ml baking soda
3 tsp 1 ml salt
2 cup 125 ml butter
12 cups 375 ml granulated sugar
2 eggs
4 oz 120 g melted, semi sweet chocolate
1 cup 250 ml buttermilk
20 chocolate covered coffee beans
Frosting:
8 oz 240 g semi-sweet chocolate
1 cup 250 ml whipping cream
2 tsp 10 ml melted butter
2 2 egg yolks
4 cups 1 L confectioners= sugar
1 tsp 5 ml vanilla
Sift the cocoa, flour, baking soda and salt together 3 times. Cream the butter and sugar together until very light. Add the eggs, one at a time. Add the chocolate. Incorporate the flour and buttermilk in thirds.
Pour into 2 8" (20 cm) round greased and floured cake pans. Bake in a preheated 350F (180C) oven for 35 40 minutes. Cool for 10 minutes. Turn out on a cooling rack. Cool to room temperature, slice each cake in half, fill and frost with the frosting. Garnish with chocolate covered coffee beans.
Frosting:
In a double boiler melt the chocolate and transfer to a mixing bowl. Blend in the remaining ingredients beating at medium speed until very smooth and light.
Calories (kcal) 637.3 Saturated fat (g) 15.4 Monounsaturated fat (g) 8.1
Polyunsaturated fat (g) 1.2 Cholesterol (mg) 121 Carbohydrate (g) 100.9
Fiber (g) 2.0 Protein (g) 6.2 Sodium (mg) 278
Chocolate, Chocolate is the product of the cacao bean. First discovered by the natives of Latin American who made a beverage from the bean. Brought back to Europe by the great Spanish explorer Christopher Columbus in 1502, it was received with little interest, after all he also had all that gold. It wasn't until Cortez experienced Montezuma wonderful beverage that the bean got the respect that it deserved, for it too was to become as valuable as the gold. Nestle, Cadbury, Hershey and Mars families have all gained their wealth through chocolate. The Spanish managed to keep chocolate a secret until 1606 when an Italian visitor, Carletti, stumbled on their hidden delight. He returned home to Italy with the recipe where it quickly spread throughout Europe. First to Austria, then France, eventually to England where it became the beverage of the nobility. Soon it was to find its way back to American where Dr. John Baker put up the money to refine the bean and not long thereafter the substance we know as Bakers chocolate became available. Development of unsweet, semi-sweet, milk and many others came quickly. Today, the finest chocolate will be that which we get to consume. Good quality chocolate may come from America, Germany, Switzerland, but the best must be that of Belgium.
TORTA MOCKA ITALIANA
6 eggs, separated
1 cup 250 ml granulated sugar
2 tbsp 30 ml lemon juice
1 tsp 5 ml grated lemon rind
1 tsp 5 ml instant coffee
2 tbsp 30 ml hot water
2 cup 125 ml pastry flour
2 tsp 10 ml baking powder
3 tsp 1 ml salt
16 chocolate covered coffee beans
Whip the egg yolks and beat in the sugar, lemon juice and rind. Dissolve the coffee in the hot water. Add to the egg yolks.
Sift together the flour, baking powder and salt. Fold into the egg mixture. Beat the egg whites until soft peaks form. Fold into the batter. Do not over mix.
Pour into 2 9" (22 cm) greased and floured round cake pans. Bake in a preheated 350F (180C) oven for 20 minutes. Transfer to a cooling rack. Cool for 10 minutes before removing from pans. Cool completely.
Frost and fill with Mocha Cream Frosting. Decorate with chocolate covered coffee beans.
MOCHA CREAM FILLING
2 cup 125 ml granulated sugar
2 tbsp 30 ml very strong black coffee
2 tbsp 30 ml coffee liqueur
3 egg yolks
2/3 cup 170 ml butter unsalted
Heat the sugar, coffee and liqueur in a small sauce pan into a thick syrup. Whip the egg yolks over a double boiler. Whip the hot syrup into the eggs slowly, beating constantly until thick.
Cream the butter until light and fluffy. Fold in the egg-coffee mixture.
Calories (kcal) 277.7 Saturated fat (g) 7.5 Monounsaturated fat (g) 4.4
Polyunsaturated fat (g) 0.9 Cholesterol (mg) 187 Carbohydrate (g) 32.5
Fiber (g)0.0 Protein (g) 4.5 Sodium (mg) 242
GELATO DI NOCCIOLA
3 cups 750 ml half and half cream
2 tbsp 30 ml flour
3 tbsp 45 ml honey
3 egg yolks
1 cup 250 ml sugar
1 1/2 tsp 8 ml vanilla extract
2 cup 125 ml hazelnut pieces
Scald the cream in a double boiler.
Blend the flour into the honey and add to the cream.
Beat the eggs yolks with the sugar and add slowly to the cream. Cook, stirring constantly until mixture thickens. Stir in the vanilla. Remove from heat, cool and chill.
Freeze according to the directions of your ice cream machine's manufacturer. When the mixture is frozen to slush stage, add the hazelnuts and continue to freeze.
Use at once or store in an air tight container in the freezer.
Yields 5 cups (13 L)
Calories (kcal) 462.4 Saturated fat (g) 14.2 Monounsaturated fat (g) 7.5
Polyunsaturated fat (g) 1.3 Cholesterol (mg) 226 Carbohydrate (g) 53.9
Fiber (g) 0.0 Protein (g) 7.9 Sodium (mg) 85
GELATO DI VANIGLIA
4 cups 1L half and half cream
1 vanilla bean
5 egg yolks
3/4 cup 180 ml sugar
Scald the cream with the vanilla bean in a double boiler.
Beat the egg yolks with the sugar and slowly add to the scalded cream. Cook, stirring constantly until thick.
Discard the vanilla bean. Remove from heat and cool. Chill in refrigerator. When cold, freeze in an ice cream maker according to the manufacturer's instructions.
Use at once or store in an air tight container in the freezer.
YIELDS 5 CUPS (13L).
Calories (kcal) 534.9 Saturated fat (g) 19.3 Monounsaturated fat (g) 10.5
Polyunsaturated fat (g) 1.9 Cholesterol (mg) 355 Carbohydrate (g) 48.3
Fiber (g) 0.0 Protein (g) 10.6 Sodium (mg) 108
GELATO DI CANNELLA
4 cups 1 L half and half cream
1 cinnamon stick
5 egg yolks
3/4 cup 180 ml sugar
Scald the cream with the cinnamon stick in a double boiler.
Beat the egg yolks with the sugar and slowly add to the scalded cream. Cook, stirring constantly until thick.
Discard the cinnamon stick. Remove from heat and cool. Chill in the refrigerator. When cold, freeze in an ice cream maker, according to the manufacturer's instructions.
Use at once or store in an air tight container in the freezer.
YIELDS 5 CUPS (13 L).
Calories (kcal) 539.4 Saturated fat (g) 19.3 Monounsaturated fat (g) 10.5
Polyunsaturated fat (g) 1.9 Cholesterol (mg) 355 Carbohydrate (g) 49.6
Fiber (g) 0.9 Protein (g) 10.7 Sodium (mg) 108
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