Polenta with Fontina

1 2/3 cups yellow cornmeal
1/2 cup water
2/3 cup speck
1/2 cup fontina
3 leaves sage
1/4 cup parmesan 
2 tbs. butter
salt, pepper


Preparation:

1. Cook the flour in lightly salted water for 45 minutes, stirring constantly. Pour on a baking sheet covered with parchment paper, and let cool.
2. With a knife, cut polenta into 1-1/2 inch squares.  
3. Arrange the squares of polenta into a buttered baking dish, alternating with the cheese slices and cut the bacon into small pieces.
4. Melt the butter with the sage leaves and pour over the polenta sprinkle with parmesan and pepper, and then brown in a preheated oven at 400 degrees for 20 minutes. Serve.

Patrizia's Carrots

Okay, this is definitely one of the best ways to cook carrots.While I can't say that the proportions are exact (Patrizia doesn't measure her ingredients when she makes it) you should be able to figure it out with your eyes.

Serves 4

2 lbs. carrots (cleaned, peeled and sliced)
1/2 cup olive oil
3 cloves garlic
1 tbs. butter
1 tsp. cayenne 
1/3 cup milk
2 tbs. water
8 basil leaves

Preparation:

1. Cook the carrot slices in a pan with the olive oil, garlic and butter until the carrots are about half cooked (maybe 10 minutes or so).
2. Add the cayenne, milk, water and basil leaves and simmer until the carrots are cooked but not mushy.

Raspberry Tart

13.5 oz. cream
3 drops vanilla mixed with 3 tbs.          sugar
1 lb. raspberries
2 tbs powdered sugar

For the dough
1/2 cups flour
1/4 cup sugar
pinch of salt
7 tbs. butter
1 yolk
3 tbs. water
zest of 1 lemon

Preparation:
1. Preheat the oven to 350 degrees. Mix the flour, sugar, salt and butter (cut into 1 tbs. pieces) in a bowl for the dough until smooth.
2. Add the yolk, water and zest. Form a ball of dough with a rolling pin and roll it out to line a buttered cake pan.
3. Bake for 25 minutes, then let cool. With the electric beater, whip the cream with the vanilla sugar.

4. Fill the tart with the whipped cream and arrange the raspberries in a circle. With the help of a strainer sprinkle the cake with powdered sugar. Serve cold.

Death by Chocolate

For the cake
3.5 oz. dark chocolate
2/3 cup butter
3 eggs
1 cup sugar
1 tbs vanila
3/4 cup flour
1 cup pecans

For the icing
3.5 oz. dark chocolate
1 tbs. butter
2 tbs. cream

For garnish
8 pecans
1 tbs. powdered sugar

Preparation:

1. Preheat oven to 300 degrees. Meanwhile, chop the chocolate in the food processor. Melt the butter and chocolate in a double boiler.
2. Mix to obtain a compound very smooth. Remove from heat, let cool and add the eggs, sugar and vanilla, then the flour and chopped pecans.
3. Pour the mixture into a cake pan of 1 foot in diameter, previously buttered. Bake for 30 minutes. Let the cake then rest for 5 minutes in the oven then pull out.
4. Prepare the glaze by melting the butter and chocolate in a double boiler, then remove from heat and add the cream. Cover the cooled cake with icing, decorate with nuts and powdered sugar.

Chocolate Chip Biscotti

3 tbs. vegetable oil
1/4 cup shelled almonds
2 cups sifted flour
1 tbs. paking powder
1 pinch salt
2 eggs
1/3 cup sugar
1 tsp. almond extract
2/3 cup chocolate chips

Preparation:

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum and oil the aluminum. Chop the almonds with the knife, pour into a bowl and stir in the flour, baking powder and salt.
2. Mix the eggs and sugar with an electric beater. Pour the vanilla and almond extract, stir in the flour mix a little at a time and then the chocolate chips. Stir.
3.  Knead the dough to form 2 strips 13 cm long that you will place on the plate. Bake for 20 minutes. Let cool then cut the strips into slices 1 cm thick.  
4. Arrange the biscotti on the plate, bake for 10 minutes, turn them and bake for 10 minutes. Prior to eating let cool on a rack.

White and Dark Chocloate Souffle

2.5 oz. dark chocolate 
1 cup milk
3-1/2 tbs. butter
1/2 cup flour
1/2 cup sugar
3 eggs
2 oz. white chocolate

Preparation:

1. Preheat oven to 300 degrees. In a saucepan, over low heat, melt the chocolate with the milk, stirring with a spoon to get a smooth mixture.
2. In another saucepan, melt the butter over low heat, pour in the flour and cook for 5 minutes, stirring. Add the sugar and then the melted chocolate, then mix well.
3. Break the eggs, separating the whites from the yolks. Stir in the egg yolks one at a time to the chocolate mixture. Beat the egg whites until stiff, then fold them into the mixture. 
4. Pour the mixture into 4 greased ramekins and bake for 35 minutes. With the help of a potato peeler, cut the white chocolate into shavings and distribute them on the souffle just out of the oven. Serve immediately. 

Chocolate Mousse Tart

2 cups chocolate chip cookies
1/4 cup butter
2-1/2 cups dark chocolate with almonds 
2 tbs. sliced almonds
2/3 cup cream
2 egg whites

Preparation:

1. Crush cookies into powder with the mixer. Combine the butter, then use the paste you made to line the molds for tarts, which you need to put in the refrigerator.
2. Melt the chocolate for 4 minutes in the microwave at full power. Let cool for 10 minutes, stirring occasionally. Whisk the egg whites until stiff.
3. Whip the cream and keep some aside for garnishing. Stir in the remaining cream with the egg whites and pour it over the melted chocolate. Add the almonds. 
4. Let the mousse cool. Fill the bottoms of the tarts with chocolate mousse and top with whipped cream and almonds. Serve immediately.

Tomatoes Stuffed with Bulgur Wheat

1/2 pound bulgur wheat
8 round, stiff tomatoes 
3/4 cup fontina cheese
1/2 cup softened butter
4 sprigs parsley 
salt, pepper

Preparation:

1. Cook the bulgur wheat for 4 minutes in boiling water jumps in the amount corresponding to twice its volume. Reduce the heat, cover and cook for 8-10 minutes, until the bulgur is dry.
2. Wash the tomatoes, dry, remove the top and empty them with the help of a teaspoon. Let them steam for 3-5 minutes: must be firm.
3. Grate the cheese and gradually join it to the cooked bulgur. Stir until mixture is smooth. Add salt and pepper and add the butter to the mix. 
4. Add salt and pepper to taste tomatoes and fill them with bulgur and sprinkle with chopped parsley. Serve immediately.

White Pizza with Egg

2 tbs. olive oil
1 lb. frozen pizza dough
1/2 lb. Gorgonzola
1-1/4 cup tomato paste
2 pinches oregano
4 eggs
salt, pepper

Preparation:

1. Brush with olive oil 2 pizza pans 1 foot in diameter. Put one ball of thawed dough in the center of each of them and rub it in with your fingertips until you get a disc.
2. Preheat the oven to 400 degrees. Let the dough rise for 15 minutes near a heat source. Crumble some of the Gorgonzola and incorporate it into the dough.
3. Spread the tomato paste on the discs of dough, stopping 1/2 inch from the edge. Spread the oregano and the rest of the crumbled Gorgonzola.
4. Bake the pizzas for 5 minutes, remove from oven and break 2 eggs in the center of each. Add salt, pepper and cook for 10 minutes, until the dough is golden and the cheese is melted. Serve immediately.

 I know that egg on pizza might sound strange, but it is wonderful. Give it a shot! 

Italian Cheese Dumplings

1 cup puff pastry 
1/2 cup taleggio cheese
1/3 cup Swiss cheese
4 sprigs of parsley 
1/8 cup salted butter
pepper

Preparation:


1. Preheat the oven to 400 degrees. Unroll the puff pastry on a flat working surface with parchment paper, and cut it into 4 pieces. Slice the taleggio and cube the Swiss.
2. In the center of each pastry place the two cheeses and distribute evenly. Pepper the pastries and add the parsley.
3. To close the pastries fold into a triangular shape and, using wet fingers, combine the dough of the corners in the center.
4. Melt the butter and brush it over the pastries. Place the pastries
on a backing sheet with parchment paper and bake for about 25 minutes.

Belgian Endive with Cream Cheese

2 heads Belgian endive
1/2 cup red beans
2/3 cup goat cheese
2 tbs. apple cider vinegar
4 fresh chives, chopped
1 small handful chopped parsley
1/2 tsp. sweet paprika 
8 cherry tomatoes
1 tsp. extra virgin olive oil
salt
pepper

Preparation

1. Clean the endive and get rid of the outside lives. Keep the large leaves and cut the heart a julienne.
2. Boil the red beans in water, let them cool, and then drain them. Afterwards, put them in a food processor with 1 tsp. of oil, and mix in the processor until pureed.
3. In a bowl mix the cheese, the bean puree, chopped chives, chopped parsley, paprika, vinegar and the endive julienne. Then add the salt and pepper to taste.
4. Divide the mixture onto the endive leaves and top with half of a cherry tomato.

If you want, you could also add a shrimp or a slice of smoked salmon for extra flavor.

Pasta with Tomato Sauce and Ricotta

2 cups penne
2 lbs. ripe tomatoes
2 cups ricotta
1/2 cup parmesan
2 onions
olive oil
basil
salt
black pepper

Preparation

1. To prepare the sauce slice the tomatoes into small pieces, chop the onions, and add the basil and salt in a pan.
2. Cook until the liquid part of the tomato evaporates.
3. Strain the sauce and add oil and pepper to taste.
4. Melt the ricotta in a bowl with a little bit of water.
5. Boil the pasta in salted water, stir with a fork and add to the bowl with the ricotta.
6. Sprinkle the parmesan over the pasta.
7. Add the tomato sauce and mix well. 

If you don't have time to make a tomato sauce or your tomatoes aren't ripe enough, you can just heat up some sauce from a can and mix it with the ricotta.

Pasta Arrabbiata

2 cups pasta
2 lbs. tomato
2 medium onions
4 anchovies
1/2 cup black olives
1 garlic clove
olive oil
basil
oregano
chili pepper

Preparation

1. Lightly brown anchovies and chopped onions in a pan with some olive oil and the garlic clove.
2. Add peeled and seeded tomatoes in small pieces, olives, basil, and oregano.
3. Mix well over low heat.
4. Boil the pasta in salted water until it is cooked al dente and mix with the sauce.
5. Add your desired amount of chili pepper. This can be done individually or you can add the peppers to the whole batch.

Sweet and Sour Fried Zucchini

2 lbs. zucchini
1/2 cup vinegar
1 tsp. sugar
5 mint leaves
2 tbs. raisins
1 garlic clove

1. Wash the zucchini and cut into slices.
2. Fry zucchini slices in hot oil with garlic clove. Remove once the color changes slightly
3. Put the zucchini back in the hot oil
and mix in the sugar, mint and raisins.
4. Mix carefully, pour in the vinegar, turn off the stove top and cover.
5. Serve.

Potato Croquettes

2 lbs. potatoes
3 eggs
1/4 cup parmesan
1/2 cup breadcrumbs
salt
pepper
chopped parsley

Preparation

1. Boil the potatoes in salted water.
2. Peel and mash the potatoes in a food mixer until they are pureed.
3. Season with the cheese, parsley, salt, pepper, and 3 egg yolks.
4. Pour the egg whites into a bowl and put the breadcrumbs in another.
5. Knead the potato mix well and form them in the shape of little sticks.
6. Dip them in the egg whites, then the breadcrumbs using a fork.
7. Fry in hot oil

Eggplant Parmigiana

5  eggplants
2 lbs. tomatoes (in season fresh or canned)
2 medium onions
2/3 cup pecorino cheese
1/2 cup grated parmesan
Basil
Salt
Pepper
Olive oil

Preparation (2 hours)

1. Peel the eggplant, cut into slices, and put into salt water for 30 minutes.
2. Drain, wash, pat dry and fry in hot oil.
3. Meanwhile, prepare the tomato sauce with lots of basil.
4. In a greased pan make a layer of eggplant, cover with sauce, sprinkle with grated cheese and some of the pecorino slices.
5. Repeat step 4 until you have used all of the ingredients.
6. The last layer should be made of eggplant and grated parmesan.
7. Finish it with a little bit of oil and put in a hot oven (circa 350 degrees F) for about 15 minutes.

P.S. You could also try breading the eggplant with breadcrumbs.

Penne with Balsamic Vinegar

Serves 6

14 oz. penne
1 small/medium zucchini
1 tbs. basil
2 tbs. mint leaves
2 oz. aged, salted ricotta
2 tbs. balsamic vinegar
3 tbs. olive oil
salt and pepper to taste


Preparation

1. Wash, dry and slice the zucchini. Saute them in a skillet in olive oil, when they are nicely browned, season with salt and pepper, add the balsamic vinegar and let it evaporate.
2. Cut the mint and basil leaves into narrow strips; grate the cheese.
3. Cook the pasta in boiling water, drain when it is al dente, and turn into the skillet with the zucchini and mix well.
4. Pour some olive oil into the serving bowl, then add the pasta.
5. Sprinkle with mint, basil and cheese and toss thoroughly.

Gnocchi with Tomato Sauce

Serves 6

2 lbs potatoes
1 1/2 cups flour
1 lb. canned tomatoes
1 garlic clove
1 tbs. shredded basil
4 tbs. olive oil
4 tbs. grated parmesan 
salt and ground chili pepper, to taste

Preparation


1. Wash the potatoes and put them into a pot of cold water. Put on stove top over medium heat. When the water starts to boil add 1 tbs salt and finish cooking the potatoes until tender.
2. Prepare the sauce with garlic, olive oil, diced tomatoes, basil, salt, and chili pepper.
3. Peel the potatoes and put them through a ricer while still hot, onto your work station. Add the flour and mix with your hands until it is not sticky, the dough should be smooth and firm.
4. Sprinkle some flour on the table, take small bits of dough and shape them into rods as thick as your finger. Cut the rods into 1 inch pieces.
5. Gently press the gnocchi over the tines of a fork using your fingers so that they curl slightly and put them on a clean, well floured cloth.
6. Cook part of the gnocchi in lots of boiling, salted water, as they float tot he top remove them with a slotted spoon and put them into a bowl where you have already put some of the sauce.
7. repeat until you have cooked all of the gnocchi, dress with the rest of the sauce, fresh basil leaves and grated parmesan cheese.

Risotto with Mushrooms and Gorgonzola

Serves 6

13 oz. rice
7 oz. mushrooms
2 oz. Gorgonzola crumbled
1 oz. butter
1 oz. pine nuts
1 shallot
1 clove garlic
3 tbs. olive oil
1 tbs chopped parsley
1/2 glass dry wine
salt and ground chili pepper to taste

Preparation

1. Clean and slice the mushrooms, saute them with olive oil, chopped garlic, chili pepper and salt in a covered skillet for 10 minutes. When they are done sprinkle with chopped parsley.
2. Melt 2/3 of the butter in a large saucepan, add the chopped shallot and the rice, stirring constantly to brown the rice; add the wine and let it evaporate; then add enough boiling water to cover the rice, salt to taste, and then cook and stir until the rice is done, adding water if necessary.
3. Turn the rice into a bowl and mix in the remaining butter, half the crumbled Gorgonzola and the sauteed mushrooms.
4. Toast the pine nuts lightly in a skillet and sprinkle them over the rice along with the rest of the diced cheese.

Baked Tomatoes

Serves 6

1 3/4 lbs. fresh, ripe tomatoes
3 oz. bread w/out crust
2 oz. black olives, pitted
1/2 oz. capers
4 tbs. grated parmesan
1 tbs. white wine vinegar
1 tbs. breadcrumbs
3 tbs. extra virgin olive oil
salt and chili pepper to taste

Preparation

1. cut the tomatoes in half horizontally, scoop out the pulp, salt slightly and turn face down on a cutting board.
2. Crumble the bread into a small bowl, sprinkle with oil and vinegar and set aside.
3. mince the capers, olives, tomato pulp and combine in a bowl with parmesan and the crumbled bread. Mix thoroughly.
4. Fill the tomato halves with the mixture and put them into a greased baking dish, sprinkle with breadcrumbs and bake at 390 degrees F for 30 minutes.