Octopus in Umido

Serves 4

2 lbs. octopus
2/3 lb. mature tomatoes
1 garlic clove
parsley
chili pepper
1/2 cup white wine
olive oil
salt
pepper

Preparation:

1. Clean the octopus, removing the intestines, eyes, and beak.
2. Wash, dry, and chop into 1 1/2 inch pieces.
3. In a pan, saute the garlic, pepper and parsley in 8 tbs. of olive oil.
4. While the garlic browns, add the octopus and after a few minutes add the wine.
5. When it evaporates, add the tomatoes (after they have been peeled and chopped), salt, and pepper and cook on low heat for about one hour.

Serve warm.

Octopus in Galera

Serves 4

2 lbs. octopus
2 garlic cloves
parsley
olive oil
salt
pepper

Preparation:

1. Clean the octopus and remove the intestines, eyes, and beak.
2. Wash, dry and chop the octopus into bite-sized pieces
3. In a pot, saute 12 tbs. of oil with chopped garlic and parsley.
4. Before the garlic browns, add the octopus, salt, and pepper.
5. Cover with a lid and cook slowly, for about 30 minutes, stirring often.

Serve hot, lukewarm, or cold.

Octopus alla Luciana

Serves 4
 
4 octopus (about 1/2 pound)
2 garlic cloves
parsley
olive oil
salt
pepper

Preparation:

1. Clean the octopus and remove the intestines, eyes, and beak (leave the skin and tentacles intact).
2. Wash, dry and put the octopus in a crock.
4. Sprinkle with 12 tbs of olive oil, salt and pepper to taste and add the garlic and a sprig of parsley.
5. Cover with a lid and, using a very low heat let it simmer for about one hour.

It can be served hot, lukewarm, or cold. It works well as an appetizer.

This recipe appears to have come from the famous neighborhood of Santa Lucia in Naples, which would explain the origin of the name.

You can also cook it with tomatoes and/or spinach.

Spaghetti alla Carbonara

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano

Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Preparation

Cook the pasta while preparing the sauce to ensure that the spaghetti will be hot and ready when the sauce is finished; the hot pasta cooks the raw eggs in the sauce, so this is an important step

Boil salted water, then add the pasta and cook for 8 to 10 minutes until al dente. Drain the pasta, keeping 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.

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.

Squid Ink Risotto

I had this in Venice and I thoroughly enjoyed it. Not only that, but when I got back I was thrilled to find out that my host mom had a recipe for this dish. It is truly delicious. 

11 oz. rice
2 lb. squid
1 cup vegetable broth
3 chopped shallots
6 tbs. extra virgin olive oil
3 anchovies 
2 chili peppers
2/3 cup white wine
3 peeled and chopped tomatoes
2 garlic cloves
4 tbs chopped parsley
salt, pepper

1. Clean the squid by removing the outer skin, cutting the back from head to tail and extract the bones. Open the cut and take out the ink bag and remove the innards.
2. Rinse the squid under cold running water and pat dry with paper towels. Cut the tentacles above the eyes and remove the beak, then cut the squid into 1/4 inch strips.
3. Cook the chopped anchovies with 3 tablespoons of oil, add the squid and fry with garlic and chillies. Pour in half of the wine and let it evaporate. Add in 1/4 cups of water and reduce the mix.
4. Cook the rice with the shallots and the remaining oil. Pour the wine and add the broth. When it is half cooked, add the tomatoes and squid ink. Add the squid and then add the parsley, salt and pepper. 

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.

Provencal Chicken

3 lbs. chicken cut into large pieces
1 zucchini
2 tomatoes
1 eggplant
1 clove garlic
1 large onion
2/3 cup oil, plus oil for pan
1 sprig rosemary
2 sprigs thyme
salt

1. Preheat he oven to 400 degrees. Cut the vegetables into slices. Put the eggplant in a colander and cover with salt. Arrange the chicken in a greased pan and bake for 15 minutes.
2. Rinse and dry the eggplant, arrange them around the chicken along with the other vegetables and sprinkle with chopped garlic and sliced ​​onion.
3. Prepare a sauce with the oil, rosemary and thyme. Then pour half of it over the vegetables. Cook for 15 minutes, then pour in the other half.
4. Cook for another 15 minutes. Serve warm.

Orange Carmelized Chicken

1 tbs. butter
4 chicken legs with thighs attached 
5 sprigs parsley
1 orange
3 tbs. honey
salt, pepper

Preparation:

1. Preheat the oven to 400 degrees. Grease a pan with butter and arrange the chicken legs. Wash and chop the parsley. Squeeze the orange.
2. In a bowl, mix the orange juice and honey. Add the finely chopped parsley, salt, pepper and stir again.
3. Brush the chicken legs with the orange sauce. Cover the pan with aluminum and bake for 15 minutes. 
4. Water regularly while cooking the chicken with its sauce. Remove the aluminum, bring the oven temperature to 450 degrees and let it carmelize for 10 minutes. Serve warm.
 

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.

Veal Cordon-Bleu

Okay, so this isn't Italian, but you will still find it if you eat in Italy, particularly in the Northwest where Italy shares a border with France.

4 cutlets of veal
2 oz. fontina
4 thin slices of prosciutto
4 tbs. breadcrumbs
3 tbs butter
salt, pepper

Preparation:

1. Preheat the oven to 300 degrees. Beat the cutlets of veal with a meat tenderizer until about 1/4 inch thick.
2. Cut the cheese into 8 thin slices and cover the cutlets with 1 slice of ham and 2 slices of fontina. Roll the cutlets and close them well.
3. Pour the breadcrumbs in a shallow bowl. Then melt the butter and dip the cutlet rolls in the butter. Next, dip them into the breadcrumbs until they are covered. 
4. Place the cutlet rolls on a greased baking sheet and bake for 30 minutes. The breadcrumbs should be slightly golden. Serve warm. 

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! 

Tiramisu

1/2 cup cream
2 yolks
1/2 lb. mascarpone 
1/2 lb. sponge cake
1/2 cup espresso
1/2 cup espresso liquor
1/4 cup sugar
2 tbs. powdered sugar
2 tbs. cocoa

Preparation:

1. Put the egg yolks in a bowl, add the sugar and beat with an electric whisk so that the mix is creamy and soft.
2. Add the beaten eggs and mascarpone a little at a time, mixing well with a spatula, so that there are no lumps.
3. Whip the cream with the powdered sugar, then add the mascarpone cream, stirring with a spatula. Place in the fridge. Sprinkle the slices of sponge cake with a mixture of coffee and liqueur. 
4. Prepare a layer of sponge cake. Cover with 1/3 of the cream, then cover with another sponge cake piece and continue until you run out of ingredients, finishing with the cream. Sprinkle with cocoa. 
  
In my own humble opinion, I think this is best served with some espresso. 

Chicken Marsala

4 chicken breasts
2 onions
1 cup mushrooms
5 tbs. flour
5 tbs. olive oil
1/3-1/2 cup Marsala
1/3 cup chicken broth 
2 tbs. lemon juice
1 sprig chopped parsley 
salt, pepper

Preparation:

1. Place the chicken breasts between two pieces of parchment paper and flatten with a meat tenderizer until 1/4-1/2 an inch thick. Add salt and pepper. Slice the onions and the mushrooms.
2. Pass the chicken breasts in 2 tablespoons of flour. In a pan heat 2 tablespoons of oil and saute the chicken breasts on medium flame for 2 minutes per side. Put them aside.
3. In the same pan, saute the onions and for 5 minutes with 1 tablespoon of oil. Add 3 tablespoons of flour. Pour in the Marsala wine, chicken broth and lemon juice.
4.Bring the sauce to a boil and let it thicken for 5 minutes, stirring. Put the chicken breasts in the pan and simmer for 15 minutes. Sprinkle with parsley and serve. 

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.

The Oasis Sangria

Okay, full disclosure. This is not an Italian recipe, but rather a drink I came across when I was in Portugal. Nevertheless, I hope that you enjoy this lovely drink as much as I did.

1 apple, sliced
1 kiwi, cubed
3 or 4 spoonfuls powdered sugar
Fresh mint
Ginja
1 lime, sliced
1 tray ice
1 tsp. cinnamon 
3 spoonfuls powdered sugar
1 bottle white wine
12 oz. Sprite
1 orange, sliced

Preparation

1. In a large bowl, crush the apple, kiwi and powdered sugar together.
2. Add a few leaves of fresh mint, 3 shots ginja, and the lime slices. Mix well.
3. Now add the cinnamon and powdered sugar. Mix.
4.Now add the white wine, Sprite and orange slices. Serve in a pitcher.

Note: The person who showed me how to make this did not measure anything out, so feel free to take liberties with this recipe.

Two Cheese Souffle

3 tbs. butter
2 tbs. flour
1 cup milk
4 eggs
1/4 cup aged parmesan
1/4 cup aged swiss
salt
pepper

Preparation

1. Preheat the oven to 350 degrees. Over the stove, heat up the butter, slowly add the flower and mix. Add the milk and whisk until boiling.
2. Separate the whites and the yolks of the eggs. Break the yolks and whisk them into the mix on the stove top. Add the cheese a little at a time, whisking the mix the entire time. Add salt and pepper.
3. In a bowl mix the egg whites until soft peaks form, and add a pinch of salt. Slowly fold the stove top mix into the egg whites until the mix is smooth.
4. Butter a mold for souffle. Pour the mix into the mold and run a knife along the edge to encourage separation when it is done. Cook for about 30 minutes and serve quickly.

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.

Avocado Mousse with Smoked Salmon

2 large avocados
1/2 lemon
4 slices smoked salmon
3 tbs. cream
2 sprigs of dill
1 small heart of romaine
4 cherry tomatoes
salt, pepper

Sour Cream

1 tsp. cream
1 dash lemon juice
salt
pepper

Preparation

1. Cut the avocados in half and remove the seeds. Scoop out the pulp and keep the shells off to the side for now.
2. Put the avocado pulp in a food processor. Combine with the juice of the lemon. Add 2 slices of the salmon. Mix in the food processor until well blended.
3. Combine the avocado mix with the cream, salt, pepper and dill in the four "avocado shells." Put in the fridge for 15 minutes.
4. Mix the ingredients for the sour cream in a bowl. Set aside.
5. Slice the salmon and hearts of romaine into long, thin slices. Take your avocado bowls out of the fridge and garnish with the salmon, romaine, and cherry tomatoes.

Tapenade

1-1/2 cups olives
1/2 cups anchovies in olive oil
1/4 cup capers
1/3 cup olive oil
pepper

Preparation

1. Pit the olives and put them in a food processor. Blend until pureed.
2. Drain the anchovies and blend them with the olives.
3. Drain the capers and add them to the mix with the pepper.
4. Turn on the food processor and add the oil a bit at a time. When it reaches a desirable consistency, stop blending and serve with bread or crackers.

Pasta with Clam Sauce

2 cups spaghetti
2 cups fresh shelled clams
4 anchovies
2 garlic cloves
1 sprig of parsley
1 cup dry white wine
salt
pepper or chili pepper
oil

Preparation

1. Fry minced garlic in a pan with some oil and anchovies (crushed with a fork).
2. Add the clams and cook for ten minutes.
3. Add thee wine, and when it evaporates add the parsley and pepper and mix.
4. Boil the pasta and cook al dente.
5. Remove the pasta and put it in a bowl and toss with the clam sauce.

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.

Veal in Cream Sauce

Serves 8

2 lbs. veal round
7 tbs. butter
4 cups milk
2 heaping tbs. flour
salt and pepper to taste


Preparation

1. Lightly coat the meat with flour and brown it in a large saucepan with butter.
2. Heat the milk to boiling and pour it over the meat, season with salt and pepper. Cover and cook over a very low flame for 2 hours.
3. To check if the veal is cooked, prick the meat with a toothpick, no liquid should come out.
4. Remove from pan.
5. Slice thinly.
6. Strain the sauce, arrange the meat on a plate and drench it with the cream sauce.

Pork Fillet with Bacon

Serves 6

1 3/4 lb. pork fillet
6 oz. smoked bacon in thin strips
1/2 glass dry white wine
rosemary
garlic
sage
lemon zest
extra virgin olive oil
salt and pepper to taste

Preparation

1. Cut the pork fillet into 1 1/2 inch thick slices, season with salt and pepper.
2. Finely chop the herbs, garlic, and lemon zest. Dredge each slice of meat int he mixture, wrap one strip of bacon around the edge of each slice. Tie with kitchen twine
3. Put the meat in a skillet with some olive oil
4. Brown the meat on both sides, add the wine (pouring down the side of the pan), cover and cook for 20 minutes.
5. Remove the lid, put the meat on a serving platter and be sure to remove the twine.
6. Heat the cooking liquid until thick, then pour it over the meat. Serve

Chicken Breasts in Mustard Sauce

Serves 6

1-1/2 lbs. chicken breasts
2/3 cup flour
1/3 cup cream
2 tbs. Dijon mustard
2 tbs. extra virgin olive oil
1/2 glass white wine
salt and pepper to taste


Preparation

1. Rinse the chicken breasts and slice them thinly. Put them on a cutting board, season with salt and pepper and then dredge in flour. 
2. Cook the chicken cutlets in a skillet in the olive oil for 3 minutes on each side. Add the white wine and let it evaporate.
3. Spread the mustard over the chicken and let cook for 2 minutes more. Turn the cutlets, add the cream, a pinch of salt if needed and then turn them over again.
4. Serve immediately before the sauce thickens.

Stuffed Pork Loin

Serves 6

12 thin slices boneless pork loin
2 tbs. breadcrumbs
1 tbs. parmesan
1 tbs. chopped parsley
3 tbs. extra virgin olive oil
1 garlic clove
1/2 glass white wine
salt and pepper to taste

Preparation

1. Put the meat slices on the cutting board and lightly season with salt and pepper.
2. In a bowl, combine the breadcrumbs, parmesan and the finely chopped garlic and parsley, stir in 2 tbs. olive oil and add salt to taste.
3. Put some of the mixture on half of each slice of meat, fold in halve and close with toothpick.
4. Brown the meat in a greased (with olive oil) nonstick pan, add the wine, when the wine has evaporated cover and cook for another 5 minutes

Salmon Lasagna

Serves 6

9 oz. lasagna noodles
14 oz. thinly sliced fresh salmon
4 oz. smoked salmon
1 lb. 5 oz. robiola cheese
1 oz. parmesan
1 oz. bread crumbs
1 oz. butter
4 tbs. milk
marjoram, cognac, salt, pepper and olive oil

Preparation

1. Chop the smoked salmon, put it into a bowl with the robiola, a dash of pepper, a little marjoram and salt. Soften the cheese with a fork, add the milk a little at a time, stirring until the mixture is creamy.
2. Cook the lasagna noodles for 3 minutes in lots of salted boiling water and 3 tbs. olive oil. Drain. cover the bottom of a buttered baking sheet with one layer of noodles.
3. Cut the fresh salmon into narrow strips, put them into a buttered skillet with a drop of cognac, cook until the liquor evaporates.
4. Put a little of the cheese mixture and a few strips of the fresh cooked salmon on top of the lasagna noodles. Cover with another layer of pasta.
5. Repeat and keep on making layers until you have used up all the ingredients, ending with a top layer of the cheese mixture.
6. In a small bowl combine the parmesan, breadcrumbs and a few marjoram leaves, sprinkle over lasagna.
7. Cover the baking dish with aluminum foil and bake in the oven at 390 degrees F for 20 minutes. Remove the foil and bake for another 10 minutes at 425 degrees.

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.

Seafood Canapes

Serves 6

6 oz. squid
6 oz. shrimp
1 egg
1 garlic clove
1 tbs. chopped parsley
2 tbs. breadcrumbs
3 tbs extra virgin olive oil
salt and pepper, to taste
serve with bread

Preparation


1. clean and gut the squid, remove skin, eyes and beak. Peel the shrimp and remove the black thread (intestines) using a toothpick.
2. Chop the squid and shrimp well, mince the garlic and parsley then combine with the seafood.
3. Beat the egg in bowl, add the seafood mixture and then add the breadcrumbs, oil, salt and pepper.
4. Cut the bread into the finger-thick slices and spread with the well-blended seafood mixture.
5. Put the canapes on an oven sheet and bake at 390 degrees F until golden.
6. Serve hot on bread.

Mussels au Gratin

Serves 6

2.2 lbs. mussels
3 tbs. breadcrumbs
1 lemon
2 garlic cloves
1 tbs chopped parsley
2 tbs extra virgin olive oil
salt and ground chili pepper, to taste


Preparation

1. Scrub the mussels with a stiff brush. Tear off the beards. Rinse thoroughly under running water and then put the mussels into a pan without water; cover and cook over a medium flame until they open.
2. For the stuffing, in a bowl combine the breadcrumbs, the juice and grated zest of the lemon, salt, chili pepper, the chopped parsley and the juice from the garlic.
3. Put the open mussels on a baking sheet, discard the empty half shells.
4. Spoon the stuffing onto each mussel, and put them under the broiler at 390 degrees F; they are ready when a nice golden crust has formed.