BUCCATINI ALLA CARBONARA
The taste of Northern Italy!
2 tablespoons extra virgin Olive oil
6 ounces Pancetta or Guanciale cut into pieces 1-inch long by 1/8 inch thick (can use bacon if not available)
3 whole eggs
1/2 cup freshly grated Pecorino Romano
Peppermill with whole black peppercorns set on coarse
1 tablespoon Kosher salt
1 pound Buccatini or Spaghetti
Heat the olive oil in a large heavy-bottomed saucepan over medium flame. Add the pancetta and cook slowly until crisp and just lightly browned, about 15 minutes. Remove the pan from the heat and set aside.
Beat the eggs together in a bowl large enough to easily hold all the pasta. Add the cooked pancetta and, if you like, some or all of the rendered pancetta fat. Stir in the Pecorino Romano and add at least 6-8 turns of the pepper mill. Set aside in a warm place.
Bring 1 gallon of water to a boil and add the salt. Plunge the buccatini or spaghetti into the boiling water and cook until al dente. Drain the spaghetti into a colander and then immediately toss into the bowl with the egg, pancetta and cheese mixture. Stir the spaghetti well to both cook the egg and coat the pasta, and serve immediately in heated bowls. Top with grated Pecorino Romano.
Yield: 4 servings
VEAL SCALOPPINI ALA MARSALA
An Italian favorite that will have them begging for more!
INGREDIENTS: SERVES 4
• 2 lbs. veal round
• 1 cup all purpose flour
• 1 cube butter
• 2 Tbl. virgin olive oil
• 1 cup diced scallions
• 1 cup sliced shitake or brown mushrooms
• 1 cup Marsala wine
• 1/2 tsp. oregano, dried
• 1 tsp. fresh basil leaves, chopped
• 1 Tbl. salt
• 1 Tbl. white pepper
• 1 cup chicken broth for thining sauce
PREPARATION:
• Have your butcher slice the veal very thin [No more than 1/4 in. ]. Pound the slices to tenderize them, or have your butcher run them one through the tenderizer. Cut the tenderized slices into about 2 1/2 by 2 1/2 pieces. Take the flour, salt, pepper and oregano and place into a plast or brown paper bag and mix well. Add the veal medalions to the bag and shake well until the veal medallions are well coated with the flour mixture.
• Heat the butter and olive oil in a deep non-stick skillet or chicken cooker and saute the scallions lightly. Remove the scallions from the skittet with a slotted spoon, and in the oil, brown the veal medallions on both side, being careful not to over-cook. You may have to brown the medallions a few at a time. When the medallions ar browned, return them to the skillet with the sauted scallions and add the basil and Marsala wine. Simmer until a rich sauce forms. [If sauce is too thick, you can add some chicken broth.]
• Add mushrooms and simmer for another 2-3 minutes and serve.
• NOTE: This dish can be served over linguini, fettuccini or rice.
FOCCACIA WITH THREE CHEESES
The three cheese topping makes this Italian flatbread a sure winner!
INGREDIENTS:
1 envelope (1/4-ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (about 110 degrees F.)
1 teaspoon salt
3 1/2 cups all-purpose flour
1 Tablespoon good Extra Virgin olive oil
3 tablespoons Kosher salt
2 tablespoons coarse black pepper
11 ounces fresh ricotta cheese, at room temperature
2 large eggs
1/3 pound pepperoni, julienned
6 ounces Mozzarella cheese, grated and at room temperature
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon minced garlic
1 tablespoon finely chopped parsley
Salt and pepper
PREPARATION:
•Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
•Grease a mixing bowl with the olive oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
• Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes.
• In a mixing bowl, combine the ricotta, eggs, pepperoni, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough.
NOTE: **The filling must be at room temperature to smear evenly.
•Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces. Drizzle the top with a little good extra virgin olive oil.
Yield: 8 servings
SMOKED CHICKEN RIGATONI
Italian taste sensation!
1 clove garlic, chopped
1 cup porcini mushrooms, sliced or chopped
1/2 cup washed arugula
1/2 cup chicken stock
1 cup chopped tomatoes
1 cup smoked chicken, shredded
2 tablespoons butter
6 cups Rigatoni pasta (cooked)
1/2 cup grated Parmesan cheese
Salt and pepper
PREPARATION:
Add 2 tablespoons of olive oil to a hot pan and saute chopped garlic. Add in mushrooms and arugula with 1/2 cup stock and continue to cook. Add in the chopped tomatoes and smoked chicken with 1 to 2 tablespoons of butter. Cook for 1 minute, add in the cooked pasta and heat for 1 minute. Finally add in about 2 to 3 tablespoons of grated Parmesan, salt and pepper. Drizzle on some good olive oil and serve immediately.
Serves 4 .
TIRAMISU'
A Heavenly Italian dessert!
•3 tablespoons sugar
•2 egg yolks
•2 ounces cream cheese (MASCARPONE)
•5 3/8 ounces mascarpone cheese (use cream cheese if not available)
•3 teaspoons marsala wine
•7 ounces heavy whipping cream whipped
•2 cups espresso or strong coffee
•1 ounce additional marsala
•2 tablespoons additional sugar
•1/2 cup warm water
•24 French-style ladyfinger cookies
•3 tablespoons powdered sweetened cocoa mix
• CREAM MIXTURE
In an electric mixer, prepare cream mixture by whipping sugar and egg yolks on high speed until pale yellow and thick. With mixer on medium speed, add cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until incorporated. Fold in whipped cream. Refrigerate.
•ESPRESSO MIXTURE
To prepare espresso mixture, combine espresso, additional Marsala, sugar, and warm water.
PREPARATION
•To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.
Per serving: 743 Calories; 50g Fat (60% calories from fat); 13g Protein; 61g Carbohydrate; 483mg Cholesterol; 189mg Sodium
