Bruschette with smoked Salmon

Bruschette al Salmone affumicato

Delicious bruschette for the smoked salmon lovers

Preparation time: about  5 minutes
Cooking time: about  6-7 minutes

Serves  3-4

Ingredients:

1 baguette of whole grain bread, sliced

80g (2.83 oz.) cream cheese
170g (6 oz.) greek yogurt
1 tbsp. fresh squeezed lemon juice
a pinch of salt
a bunch of thin  stripes of smoked salmon
a bunch of peppercorns and celery leaves to use as garnish

Method:
1.       Preheat oven^[1] to 395° F (200° C). Toast the bread slices on both the sides until they are golden brown.
2.       Remove the bread from the oven, and transfer to a large serving plate.
3.       In a bowl combine cream cheese, greek yogurt, lemon juice and salt. Mix well, then, generously, spoon the mixture over each slice of bread.
4.       Place some stripes of smoked salmon over the mixture of cream cheese and greek yogurt on each slice of bread.
5.       Garnish each bruschetta with the peppercorns and celery leaves. Serve immediately.

 

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[1] You can toast the bread slices in a toaster or you can grill them on a barbeque.

Spaghetti with Walnuts, Almonds, and Anchovy Fillets

Spaghetti con Noci, Mandorle, e Acciughe

This dish is for the walnut and almond lovers. It is so delicious, elegant, and easy to prepare. The secret ingredient is the anchovy fillet, which gives a special aroma to the dish. None of your guests will guess what the special ingredient is, but they will not leave your house without the recipe in hand. Serve with a glass of white wine, if desired.
This recipe is in my book Perfectly Pasta.

Preparation time: 5 minutes
Cooking time: about 20 minutes

Serves 3–4

Ingredients:

10 tablespoons extra virgin olive oil
1 garlic clove, peeled and finely chopped
4–5 anchovy fillets, rinsed
¾ cup (approximately 190 milliliters) shelled walnuts and almonds, coarsely crumbled
Salt, about ½ teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) spaghetti pasta
4-­5 tablespoons bread crumbs

Method:

1.        Heat 5 tablespoons of the oil in a large pan. Add the garlic and sauté gently. Add the anchovy fillets and let cook until they begin to disintegrate. Add the walnuts and almonds and ½ teaspoon salt; cover and let cook another 5–6 minutes on low heat. At this point, taste the sauce and add more salt if needed.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the sauce mixture. Add another 5 tablespoons oil and gently mix all the ingredients. Add the bread crumbs and mix well again. Serve immediately.

Notes:
·          The walnuts and the almonds must not be overcooked; they should remain crunchy.

The Authentic Italian Bruschetta

Bruschetta

Bruschetta is a fresh and delicious appetizer celebrated in all the Italian cuisine. Mainly it can be prepared in the hot season when the tomatoes are more tasty because they grow naturally with the help of sunshine. Bruschetta can’t be prepared ahead of time, it must be prepared just before serving. As many Italian dishes, made by simple and basic ingredients, Bruschetta will taste great if you make it with highest quality and freshest ingredients you can find. 

Preparation time: about  5 minutes
Cooking time: about  6-7 minutes

Serves  5-6

Ingredients:

1 lb (450g) fresh cherry tomatoes, finely chopped
3 garlic cloves, peeled
a bunch basil leaves, chopped
1 tbsp. dried oregano
about ½ tsp. salt
6-7 tbsp. extra virgin olive oil
1 baguette of Italian bread, sliced

Method:

1.        In a bowl combine tomatoes, 1 finely chopped garlic clove, basil, oregano, ½ tsp. salt  and extra virgin olive oil.  Preheat oven^[1] to 395° F (200° C). Toast the bread slices on both the sides until they are golden brown.
3.        Remove the bread from the oven, and transfer to a large serving plate.
4.        Rub the remaining garlic on each slice of bread, then spoon the tomato mixture generously on top. Season with a little more salt and serve.

 

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[1] You can toast the bread slices in a toaster or you can grill them on a barbeque.

Pasta with Salmon and Heavy Cream

Pasta con Salmone e Panna

This is one of the popular dish of this season. My family and I love this recipe. It takes just a few minutes to put together all the ingredients, and the flavor is spectacular.
This recipe is in my book Perfectly Pasta.

 

Preparation time: 5 minutes

Cooking time: about 30 minutes

Serves 2–3

Ingredients:
5 tablespoons extra virgin olive oil
½ medium onion, peeled and finely chopped
Water, about 9 cups (2¼ liters)
6 ounces (170 grams) smoked salmon, finely cut up
1 cup (250 milliliters) heavy cream
Salt, about 1 tablespoon
Pepper to taste
¾ cup (170 milliliters) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
½ pound (approximately 250 grams) penne pasta

Method:

1.        Heat the oil in a large pan. Add the onion and sauté gently. Add 1 cup (250 milliliters) water, cover, and cook until the onion is soft. When the water has evaporated, add the salmon and cook for about 5 minutes, stirring frequently.
2.        Add the heavy cream and a pinch of salt and pepper. Let cook for another 4–5 minutes and then remove from the heat. Pour the cheese into the sauce and mix well. At this point, taste the sauce before adding any more salt; some smoked salmon can be very salty.
3.        Meanwhile, bring 8 cups (2 liters) water to a boil in a large pot of water. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the salmon sauce. Mix well and serve immediately.
Notes:
·         You can use 3 tablespoons of regular butter in place of the extra virgin olive oil.
·         You can use other kinds of Italian pasta, like farfalle or short fusilli, in place of the penne.

Scallop Risotto with pink Grapefruit

Risotto alle Capesante con Pompelmo rosa

This is a recipe for those who are more audacious and like to taste different flavors. The combination of scallop and grapefruit is great. I highly recommend using the freshest scallop you can afford.

Preparation time: 10 minutes
Cooking time: about 1 hour

Serves 3-4

Ingredients:

1 fresh pink grapefruit
Extra virgin olive oil, about 7 tbsp.
12 oz. (350 g) fresh wild caught scallop
Salt, about ½ tbsp.
Water, about 5 cups (1 ¼ L)
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, peeled and chopped
1 shallot, peeled and finely chopped
½ lb. (approximately 250 g) rice (Basmati, Arborio, Carnaroli, Vialone, Roma, etc.)
½ cup (120 ml) white wine
2 tbsp. butter
Pepper to taste

Method:

1.       Squeeze the grapefruit and set aside the juice (you need only ½ cup or 120 ml of juice).
2.       Heat 3 tbsp. of the oil in a small pan. Add the scallop, season with a pinch of salt, cover, and cook for several minutes. Then, cut the scallop into small pieces and set aside.
3.       Meanwhile, prepare a broth: bring 4 cups (1 L) water to a boil in a large pot. Add the celery, carrot, onion and ½ tbsp. of salt. Let boil for 15 minutes. Then filter the liquid and set aside.
4.       Heat 4 tbsp. of oil in a large pan. Add the shallot and sauté gently. Add 1 cup (250 ml) of water and cook until the shallot is soft.
5.       When the water has evaporated, add the rice and white wine to the pan and cook, stirring frequently, until the wine is completely absorbed. Then, add ½ cup (120 ml) of grapefruit juice, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of broth at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20 minutes - you may not have to use all the broth). Then add the scallop.  Let cook all together for another 3-4 minutes (add more broth if the risotto starts to stick to the pan), stirring constantly.
6.       Turn off the heat. Stir in the butter and pepper. At this point, taste the risotto and add more salt if needed. Serve immediately.

Pork Loin with Orange sauce

Arista di Maiale all’Arancia

This recipe is great and not difficult. Perfect for the holidays.

   

Preparation time: 10 minutes
Cooking time: about  1 hour

Serves  3-4

Ingredients:

8 tbsp. extra virgin olive oil
2 lbs. (approx 1 Kg) boneless pork loin tied with string
2 garlic cloves, peeled and  chopped
7-8 sprigs fresh rosemary, chopped
a bunch of sage leaves
2 tbsp. grated orange peel
1 cup (250ml) fresh squeezed orange juice
1 ½ tsp. salt
black pepper to taste
2 tbsp. butter
1 tbsp. all purpose flour
1 tsp. cane sugar

Method:
1.        Heat 4 tbsp. of extra virgin olive oil, then brown the pork loin on all the sides[1].
2.        Meanwhile preheat the oven to 430° F (220°C).
3.        Line a baking pan with the aluminum foil.  Place the pork loin into the baking pan over the aluminum foil.
4.        Combine 4 tbsp. of oil, garlic, rosemary, sage, orange peel, orange juice, salt and black pepper in mixing bowl; evenly coat pork loin. Cover pan with the aluminum foil and place in oven. Let cook for about 50 minutes.
5.        Remove the pan from the oven and allow to rest about 1 hour. Remove the foil, remove pork loin from pan and place on cutting board. Let stand another hour. Don’t discard the cooking liquid; filter it and set aside.
6.        Meanwhile, in a saucepan, melt the butter over low heat. Add the flour, stir rapidly and let cook for a few minutes until the mixture is uniform and smooth; then add the cane sugar and the cooking liquid of the pork loin, and let cook, stirring constantly, until the sauce thickens a little.
7.        Remove the string and cut the pork loin into thick slices; transfer to a serving plate and spoon the sauce over it.

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[1] It will take just 3-4 minutes.

Lasagna

Lasagna

Finally the recipe of the famous Lasagna. Our Lasagna is known and imitated in all the world. For us, there is a connection between this delicious dish and holidays; in fact, we cook it on holidays like Christmas, New Year, Carnival and other occasions. The smell of lasagna adds to the exciting festive atmosphere.

Lasagna requires a little more work and a few more ingredients than other pasta dishes, but it’s worth it. Serve it as a main dish with a side dish of fresh green salad and a glass of a good red wine, if desired.
Lasagna recipe is also in my book Perfectly Pasta.

  

Preparation time: about 20 minutes
Cooking time: about 1½ hours

Serves 6–7

Ingredients:

For the tomato sauce:
7 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
4 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each
1 cup (250 milliliters) water
Salt, about 2 teaspoons
Pepper to taste
For the stuffing:
6 tablespoons extra virgin olive oil
3 large garlic cloves, peeled and chopped
1¼ pounds (approximately 600 grams) ground beef
2 eggs
3 tablespoons fresh minced parsley
¼ pound (110 grams) mozzarella cheese, finely chopped
10 ounces (280 grams) ricotta cheese
1 cup (250 milliliters) milk
Pinch nutmeg
Freshly grated Parmigiano-Reggiano (or Grana Padano) cheese, about 1½ cup (370 milliliters)
1 teaspoon salt
Pepper to taste

Lasagna noodles, about 1 pound (450 grams)
Warm water, just enough to soak the lasagna noodles

Method:

1.        Prepare the tomato sauce: Heat the oil in a large pan. Add the onion and sauté. Add the tomatoes, water, salt, and pepper; stir well and cook on low heat for about 30 minutes. At this point, taste the sauce and add more salt if needed. Then, with an immersion blender, blend the sauce and set aside. Don’t worry if the sauce is a little watery; that is how it is meant to be.
2.        Prepare the stuffing: Heat the oil in a large pan. Add the garlic and sauté. Add the ground beef and let brown a little. Add the eggs, stir well, and let cook for 3–4 minutes. Turn off the heat and add the parsley, mozzarella cheese, ricotta cheese, milk, nutmeg, ½ cup (120ml) of the Parmigiano-Reggiano, the salt, and pepper and mix well. Taste the meat mixture and add more salt if needed.
3.        Preheat the oven to 390° F (200° C).
4.        Meanwhile, soak the lasagna noodles in warm water for 15–20 minutes (don’t worry if they break, you can use them anyway)
5.        Build the lasagna layers: On the bottom of a baking pan (about 9 x 13 inches or 22.8 x 13 centimeters), spread about 1–2 spoonfuls of tomato sauce. Lay a flat layer of lasagna noodles over the sauce. Spread half of the meat mixture over the noodle layer, spread 1–2 spoonfuls of tomato sauce over the meat layer, and then sprinkle 1–2 tablespoons of Parmigiano-Reggiano on top.
6.        Lay down a second layer of noodles over the Parmigiano-Reggiano, spread the remaining meat mixture over the noodle layer, spread 1–2 spoonfuls of tomato sauce over the meat layer, and then sprinkle 1–2 tablespoons of Parmigiano-Reggiano on top.
7.        Cover with the last layer of noodles, spread the remaining tomato sauce over the noodle layer, and sprinkle the remaining Parmigiano-Reggiano on top.
8.        Bake for 30–40 minutes. Allow to rest at least 30 minutes before serving.
Notes:
·         You can use mild white cheddar cheese  in place of the mozzarella cheese.
·         You will use 4 or 6 noodles for each layer, depending on the exact size of the pan.