Tiramisu Limoncello

Tiramisu is a heavenly dessert that isn;t that difficult to make. This version with limoncello is refreshing even though rich after a meal.



In a pot combine 1/2 cup water, 1/2 cup limoncello, 1/2 cup fresh lemon juice and 1 cup sugar to make syrup. bring to a boil, reduce heat to a low simmer for about 10 minutes. Remove from heat and cool some.



Nexct you make a zabaglione. In a large bowl over a bain marie (pot of boiling water) beat together 3 large egg yolks, 4 tablespoons sugar, 1/2 cup and limoncello. Beat until zabglione is thick and foamy, about 4 minutes or so. Do be careful bnot to overheat the eggs, or they will cook and make the mixture lumpy. Let this cool and then add 1 pound mascarpone cheese and the zest of 2 lemons to create a smooth, creamy texture.



In a clean separtae bowl using an electric mixture, beat the leftover 3 large egg whites while adding 1 teaspoon of sugar. Beat until whites form stiff peaks.



Fold the egg whites into the masccarpone mixture, just folding ubntil conbined, being careful not to overmix.
To assemble you will need at least 18 crisp Italian ladyfingers. Dip them into the warm limoncello syrup, soaking for a good 2 to 4 seconds. You want them to absord syrup yet not become soggy. Transfer them to an 8 inch square baking dish. Repeat until one full layer if ladtfingers are arranged in bottom of dish, trimming as needed to fit snugly.
Spread half the mascarpne mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Top with toasted sliced almonds, cover and chill.
This is pretty rich and serving small pieces can serve up to 12 people.

Gambero dell'Aglio - Garlic Shrimp

A friend recently shared an untried recipe with me for garlic shrimp. The ingredients sounded delicious and simple, however the cooking method was sure to produce overcooked shrimp with the texture of rubber balls. I changed the cooking menthod and here is the recipe I am came up with for perfectly cooked shrimp and kept the great taste of the original recipe.

Melt 3 to 4 tablespoons butter in a heavy skillet and saute 5 cloves of mashed garlic and 1 pound of frozen shrimp, shelled and deveined over medium high temperature. Add 2 tablespoons Meyer lemon juice (other lemon juice is fine too), and 4 tablespoons white wine (I use a particularly dry Pinot Grigio.) You want to reduce the liquids some while the shrimp cook.

Lower the heat and let the shrimp finish cooking. Once cooked, sprinkle chopped Italian parsley over shrimp and serve.

In our house, this serves 2 people.

Spaghetti Carbonara with Asparagus

This is such a quick and easy dish to prepare and oh so good. A big favorite of my husbands.

In a large bowl, beat together 2 large eggs and 2/3 cup grated Parmesan cheese. In a large pot of boiling salted water, cook 1 box of Barilla Plus spaghetti until al den, adding 1 bunch bunch of asparagus that has been halved lengthwise and cut crosswise into 2-inch pieces, the last few minutes of cooking. Drain and reserve 1/2 cup of the cooking liquid. Add the hot pasta to the egg mixture; toss to coat.

Meanwhile, in a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 5 slices of bacon that have been coarsely chopped, and cook until crisp. Stir in the garlic. add 1/4 cup dry white wine (I like to use VJB Chardonnay and cook until slightly reduced. About 1 minute. Stir the bacon mixture in the spaghetti, adding enough of the reserved pasta water to moisten; season with freshly ground black pepper and serve.

Lemon Pasta with Shrimp

This dish is quick and easy to prepare, but it tastes like you spent hours in the kitchen.

Put the zest of one lemon in 1/2 cup extra virgin olive oil and let stand.

Boil 1 box of Barilla Plus spaghetti in boiling salted water. When draining pasta, reserve 1 cup of the pasta water.

Meanwhile, in a large, heavy skillet, warm 2 tablespoons of extra-virgin olive oil. add 4 or more minced large garlic cloves, and cook for a minute or two. add 1 pound of frozen large shrimp, and cook until pink. Perhaps 5 minutes or so. Add the cooked spaghetti, 1/4 cup lemon juice, the zest of 1 lemon, kosher salt to taste, and at least 1/2 teaspoon freshly cracked black pepper. Toss to combine. Use a wire mesh sieve, and strain the lemon zest out of the reserved olive oil. You should have about 1.4 cup when you do. add the oil to the pasta. Add some (or all depending) of the reserved pasta cooking liquid so the pasta isn't dry. Stir in 1/4 cup fresh minced thyme and parsley. (About 2/3 parsley, 1/2 thyme). Serve immediately.

This would also be delicious with spinach or arugla added at the end to wilt.

Buon appetitto!

Spaghetti with Greens

A bowl of pasta does not have to mean big calories. To lighten up pasta dishes, try Barilla Plus or whole wheat pasta. It adds a hearty, nutty flavor.Tossed with greens, and topped with toasted pine nuts, kalamata olives and pecorino cheese, you have a delicious, satisfying meal without feeling guilty.







Toast 2 tablespoons pine nuts in a skillet over high heat, being very careful not to burn. They will quickly.

Heat 1 tablespoons extra-virgin olive oil in a large, heavy skillet over medium high heat. Add 2 onions, thinly sliced and saute until tender, about 8 minutes. add about 14 cups trimmed and chopped swiss chard, spinach or other greens of your choice. Saute until it wilts, about 2 minutes. Add 4 minced garlic cloves and saute 1 minute. Stir in 1 can (14.5 oz) diced tomatoes with their juice, 1/4 cup dry white wine, and black pepper or red pepper flakes to taste. Bring to a boil; decrease heat to medium-low, cover, and simmer, stirring occasionally. You are looking for the tomatoes to begin breaking down and the greens very tender. Perhaps 5 minutes will do the trick. Season mixture with salt.

Meanwhile, bring a large pot of water (salted if you want to) to a boil. add 8 ounces of Barilla Plus or whole wheat spaghetti. Cook according to package directions. Barilla Plus and whole wheat pasta takes a little longer to cook than regular pasta. Drain spaghetti and add to the greens mixture; toss to combine.

Serve pasta in individual bowls; sprinkle each serving with chopped kalamata olives (about 1/4 cup all together), pecorino cheese to taste, and the toasted pine nuts. Makes enough for 2 to 4 main course servings, depending on the type eaters you are feeding.

Stracotto - Pot Roast with Porcini Mushroom, Red Wine and Rosemary Infused Sauce

In the winter, I love braised meats. The beauty of this type preparation is that once you add all the ingredients, you can walk away and forget about it for several hours. Braising delivers moist, tender meat every time and succulent pan juices that are delicious over polenta or potatoes of any kind. In Italian, stracotto literally means "overcooked."

Preheat oven to 350 degrees F. Pat a 5 pound boneless beef chuck roast dry with paper towels and sprinkle generously with kosher salt and freshly ground black pepper. Heat a couple tablespoons olive oil in a heavy 6-quart pot or Dutch oven. Add beef and brown on all sides, about 12 minutes or so. You do not want to rush this step. It is what creates the deep rich flavor in the finished dish. remove the beef form the pan to a large plate.



reduce the heat to medium and add 2 chopped onions to the pan and saute until tender, perhaps 5 minutes, scraping up the brown bits on the bottom of the pan as you do. add 6 coarsely chopped garlic cloves and saute for 1 minute more. Stir in 1 cup dry red wine and boil for 1 minute.Stir in 1 14-ounce can of low-salt beef broth and 1/2 ounce of dried porcini mushrooms.








Return the beef to the pot, cover and put in the oven. Braise the beef until fork tender, about 3 hours. be sure to turn the beef over halfway though the cooking time.










Transfer the beef to a cutting board, tent with foil and let rest for 15 minutes. Meanwhile, spoon excess fat off the top of the pan liquid. Transfer the liquid and vegetables in the pot to a food processor or blender and puree until smooth. In a medium heavy sauce pan, combine the sauce with one large rosemary sprig. Bring to a boil, then season the sauce with kosher salt and freshly ground pepper to taste. let gently simmer until meat is done resting.





The sauce is amazingly flavorful and infused with the fresh rosemary at the end brings it to a whole other level. A real taste sensation.

Limoncello Cheesecake

Cut this refreshing, light and decadent cheesecake into small squares or larger ones, and you have the best snack or dessert you can imagine. The limoncello pops in this dessert, and I especially love the light creamy texture. The biscotti makes a flavor enhancing crunchy crust You can make your own limoncello liqueur or use store bought.








Preheat oven to 350 degrees F. spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Break 8 ounces of store bought biscotti (flavor of your choice) into pieces and grind them into fine crumbs in a food processor. Add 6 tablespoons of melted unsalted butter and 1 tablespoon lemon zest. Process until the crumbs are moistened.







Press the crumb mixture over just the bottom of the prepared pan and bake until the crust is golden, about 15 minutes. Place pan on a cooling rack and cool the crust completed.











Clean the food processor bowl and blend 12 ounces of whole milk ricotta (drain if necessary first) until smooth. Add two 8-ounce packages of room temperature cream cheese and 1 1/4 cup sugar, and blend well, stopping if necessary occasionally to scrape down the sides.










Blend in 1/2 cup limoncello, 2 teaspoons vanilla, and 2 tablespoons lemon zest.













Add 4 large eggs and pulse until just blended.














Pour the cheese mixture over the cooled crust in the pan. Place the baking pan in a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the smaller pan.










Bake until the cheesecake for about 1 hour. the middle might wiggle slightly when the pan is gently shaken. This is fine. It will firm up more as it cools.









Cool on a wire rack for 1 hour. refrigerate for about 8 hours or even over night so the cheesecake is really cold. Cut the cake into small squares as a snack, or in large squares for a plated dessert.

Pork Milanese with Caper and Lemon Sauce

Our daughter Jen made us this entree when we
were visiting over Christmas. It's simple to prepare and very good. The room temperature creamy sauce, loaded with flavor from the capers and lemon, makes your mouth happy. A delight served over the hot pork chops.

You can also prepare the pork by pounding boneless chops thin, in the manner of the Parmesan Chicken recipe below.





To prepare to sauce: Combine 2/3 cup mascarpone cheese and 3 tablespoons mayonnaise. Slowly add 1/4 cup whole milk, stirring as you go, until all the milk is Incorporated. Add 1/4 cups capers, drained and chopped, 1 lemon, zested, 1 tablespoon fresh chopped flat-leaf parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper





















To prepare the Pork Milanese: Combine 3/4 cup flour and 1/2 teaspoon salt and pepper in a bowl or shallow dish. In a second bowl, lightly beat 2 large eggs. In a third dish, place 1 cup Italian seasoned bread crumbs. Season with pork with salt and pepper.







Dip the pork, 1st in the flour, then the egg, then the bread crumbs.





















Heat 3 tablespoons vegetable oil in a large skillet over medium heat. When oil is hot, place the breaded pork in the skillet. Cook until golden brown and cooked through. Transfer pork to a serving platter and serve with the sauce.

Pollo di Parmigiana - Parmesan Chicken

I do not know how Italian this dish is, though it certainly has Italian influences. It is one of our most favorite quick and easy to prepare chicken entrees. It is delicious enough to serve to guests, which we have done as well.

Parmesan Chicken

6 boneless, skinless chicken breasts
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
Unsalted butter
Good olive oil

Pound the chicken between sheets of wax paper with a mallet or rolling pin until they are 1/4-inch thick.Combine the flour and salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.

Coat the chicken breasts on both sides with the flour mixture, then dip in the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 to 3 chicken breasts on medium to medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Serve with lemon wedges to squeeze on top if desired.

Note You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven.

Panettone Bread Pudding with Amaretto Sauce

In America and Italy, a panettone is a traditional hostess gift during the holidays. This is a delicious way to use leftovers. All the flavorings are already int he bread, so this recipe is simplicity itself.

For the bread pudding lightly butter a 9 by 13 by 2-inch baking dish. Cut 1 pound or a little more Panettone into 1-inch cubes. Place them in the bottom of the baking dish. In a large bowl, whisk 8 large eggs,1 1/2 cups heavy cream, 2 1/2 cups whole milk and 1 1/4 cups sugar. Pour the custard over the bread cubes and press the bread gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.

Preheat the oven to 350 degrees F and bake the pudding until it puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls and drizzle with the warm sauce.

You can make a head a refridgerate. Cut and reheat individual slices topped with sauce in the microwave.

To make the sauce bring 1/2 heavy cream, 1/2 cup whole milk, and 3 tablespoons sugar to a boil in a small saucepan over medium heat, stirring frequently. In a small bowl, mix 1/4 cup Amaretto and 2 teaspoons cornstarch to blend, then whisk it into the cream mixture. Simmer over medium-low heat, stirring constantly, until the sauce thickens, about 2 minutes. Keep warm or refrigerate up to 3 days.

Nana's Linguetta di Manzo le Olive - Beef Tongue with Olives

This is the second of the recipes I have of my grandmothers. This dish is excellent. Again, it is written as they were given and that is how I want to keep them. These recipes are really special to me and my family. I do not have a picture of this dish at this time. When I do I will post the recipe again with a picture of the finished dish.


Boil whole tongue in 1 cup white vinegar and 1 cup water. Add whole cloves, stick cinnamon, 1 lemon rind and salt. (Cook about 2 1/2 hours, give or take.) When done, peel, cool and slice.



Sauce


Chopped parsley, garlic, onion; cook in butter, thicken with flour.


Add broth from tongue, a handful of olives. Add tongue slices and heat slowly.

Nana's Vitello Tonnato - Veal in Tuna Sauce

I actually have two recipes of my grandmothers that she gave to a friend while playing canasta many years ago. My grandmother told her how she prepared the two dishes and she jotted down the instructions on the back of a canasta score. In April of 1977 this friend, Kathie Nissen, sent the recipes to my mother and she passed them on to me. She told my mother in a note which I still have a copy of that she had built quite a reputation as a cook on these recipes and had always managed to evade giving them away. Kathie still had the canasta score that she originally jotted the recipes on. This and the following recipe are exactly as Nana wrote them all those years ago. My notes are in parenthesis. These are Piemontese style preparations.



Tuna Sauce



1 can tuna (packed in oil)

1 can Flat Anchovy (packed in oil)

Juice of 2 lemons

Mayonnaise (homemade or store-bought)



(Nana said to strain ingredients together. I use the blender.) Thicken with mayonnaise to desired consistency. (I also like to add some capers to this sauce.) Serve on boiled veal or beef slices.

Pasta con la Ricotta e Pecorino - Pasta with Ricotta and Pecorino

This pasta dish reflects the simplicity of old peasant cooking, when dishes were prepared simply with whatever ingredients one had on hand. Some of the best ricotta comes from southern Italy. Roman ricotta has a flavorful granular consistency that is often used as a topping for pasta or in the ricotta cake - torte di ricotta. Since we do not have Roman ricotta we rely on the best we can find. Check your local Italian market for fresh whole milk ricotta. If not available to you, buy the best possible brand.

Cook 1 pound penne or shells in a pot of boiling salted water until al dente. While the pasta is cooking, combine 8 ounces whole milk ricotta, 1 cup milk, 2 tablespoons freshly grated pecorino romano (parmiginao if you don;t have pecorino) and 2 tablespoons chopped fresh parsley in a large bowl.

Mix thoroughly with a large spoon until you have a soft loose mixture.. If too thick, add a bit more milk.

Drain pasta and add to the bowl. Mix well and serve at once. This should feed 4 to 6 people.

Brodo di Pollo Casalingo - Homemade Chicken Broth

Poultry and meat broths are essential to cooking many Italian dishes such as risotto, sauces, soups, stews and braised dishes. A favorite cold weather dish in this household is simply brodo with rice or pastini. Making an Italian broth consists of simple ingredients and preparation - meat and scraps from chicken, beef, veal or capon, vegetables, covering with water and simmering slowly on low heat for 2 1/2 to 3 hours. Skimming off the foamy impurities is key to the wonderful flavor.

In a large stock pot or pot put one 3 to 4 pound whole chicken (key for a rich flavorful brodo), around 3 pounds of bones and wings (you can add beef or beef or veal bones and scarps as well, though I tend to use only poultry when making Brodo di Pollo. Toss in a couple of carrots cut into chunks, a couple of celery stalks cut into chunks, a large onion cut into quarters (feel free to toss in some leeks as well though not traditional), and 2 ripe tomatoes. (If you do not have fresh tomatoes, use 2 whole canned tomatoes.

Cover with cold water by two to three inches, place lid on pot askew and bring to a gentle boil by using medium heat.

Reduce the heat to low and skim the foamy impurities from the top of the surface of water. Use a slotted spoon or a skimmer. Simmer 1 1/2 hours.

Remove the whole chicken and set aside. (This is wonderful used for a simple Italian boiled meat dinner. Serve the meat slices with a simple Italian salsa Verde, Mostarda de Cremona or a spicy mustard. The meat can also be used in other dishes not Italian such as enchilada's, served over rice or potatoes with gravy and salads. The uses are endless.) Continue to simmer for another 1 to 1 1/2 hours. Do not salt until the last few minutes of cooking.

Strain broth into bowl/s and place in the refrigerator overnight.

The next day remove the fat from the surface. This gives you basically fat-free broth that is ready to use or freeze.

To Make Brodo di Carne Casalinga - Homemade Beef Broth - Use 4 to 5 pounds of bones and meat scraps from beef and veal. Can also add some chicken meat and scraps. Use the same amounts of vegetables except for tomato, use 1 whole canned otmato or one fresh, and water as in Chicken Broth above and same preparation.

To Make Brodo Vegetale - Vegetable Broth - Use 2 pounds assorted fresh vegetables cut in large pieces, such as leeks, onions, zucchini, peas, asparagus, celery, carrots, spinach and Swiss Chard. Be sure to peel, shell and wash vegetables. Add enough water in a medium pot to cover by 2 to 3 inches. Cook as instructed above bringing to boil, lowering heat to low simmer and skimming foam that comes to the surface. Simmer for about 1 hour. Season with salt; strain, Strain again using a cheesecloth or paper towel lined strainer. Refrigerate for a few days if using soon, or freeze.

Caffe Semifreddo - Coffee Semifreddo

Semifreddo in Italian means semi-frozen. This recipe creates a dessert which is rich, creamy, and packed full of delicious coffee flavor yet it is simple to make. Though it requires some attention, it is only for a short while and done all ahead of time. This is guaranteed to be a showstopper dessert.

Spray a loaf pan with nonstick cooking spray and then line it with plastic wrap, allowing the excess to hang over the ends and sides.

Place 4 ounces of amaretti cookies in the bowl of a food processor and finely grind. Add 3 tablespoons melted unsalted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.

Whisk 1/2 sup sugar, 8 egg yolks, 1/3 cup espresso, 2 tablespoons dry marsala and a pinch of salt in a large metal bowl. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowel to touch the water). Whisk the egg mixture until it is thick and creamy and a thermometer inserted into the custard registers 160 degrees F. This process takes around 5 minutes. Set the custard into another bowl of ice to cool completely.

Using an electric mixture, beat 1 cup double (heavy) cream and 1/4 cup of sugar until firm peaks form.

Using a large rubber spatula gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust.

Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours and up to 3 days. When ready to serve, unfold the plastic wrap, invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch or so slices and serve. This will serve 8 people.