Si mangia bene in Italia (A Taste of Italy)

Hosted by Amy and Katy

(March 27th, 2009)

The Dinner Party

Our Wonderful Waiters and Waitresses



Recipes

Mela e timo martini
(Apple & thyme martini)

INGREDIENTS

• 6 oz. apple juice
• 5 oz. club soda
• 5 oz. sprite
• ¼ c. thyme simple syrup
• 1 large apple
• 4 fresh thyme sprigs
  

DIRECTIONS

1. To make thyme syrup – in a saucepan combine 1 c. sugar 5 fresh thyme sprigs and ½ c. water. Bring to a boil over medium heat. Reduce heat and simmer until sugar has dissolved, about 5 min. & remove thyme. Cool syrup.
2. Chill martini glasses in freezer. Combine ingredients and shake. Using a melon baller, scoop out small balls of apple. Float 3 balls and 1 sprig of thyme in each glass.
   

Insalata di pomodori e fiore di latte mozzarella
(Salad of tomato & mozzarella with balsamic vinegar & olive oil)

INGREDIENTS

• 1bucnch fresh basil, stemmed
• 4 tomatoes thinly sliced
• ¾ lb. fresh mozzarella
• 1tbsp. capers
• 8 black olives
• olive oil
• balsamic vinegar
  

DIRECTIONS

Layer tomatoes and mozzarella, sprinkle olives, capers. Garnish with basil, Drizzle oil and balsamic.

Zuppa Toscana e schiacciata al remerino e slavia
(Tuscan soup accompanied by rosemary flatbread)

The Soup

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

DIRECTIONS

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

The Bread

INGREDIENTS

2 cups warm water
2 tsp. Active Dry Yeast
4 cups bread flour
2 tsp. salt
extra-virgin olive oil
2 stalks fresh rosemary
kosher salt to taste
pepper to taste
Dipping Sauce:
Your favorite olive oil
Freshly ground black pepper

DIRECTIONS

In a large mixing bowl, mix yeast into warm water, then mix in flour and salt. Blend with a spoon just until the dough pulls away from the sides of the bowl. Cover, allowing the dough to rise, for approximately one hour and 15 minutes. Try not to jiggle the bowl excessively.
Brush a baking pan liberally with olive oil. Pour the dough onto the pan, then gently brush the surface of the bread with olive oil. With your fingers, pull small holes throughout the dough.
Strip some rosemary by simply sliding your hand down the herb in the opposite direction. Chop the rosemary to a coarse consistency and sprinkle over dough along with salt and pepper. Bake in a 350-degree oven for 15 to 17 minutes. When serving, try sprinkling with the rosemary flowers, which are edible.

Ravioli verdi del tre-formaggio con pomodori e ravioli della zucca di butternut con burro marrone predente
(Hand-made three-cheese ravioli with fresh tomatoes & Butternut squash ravioli with sage brown butter)

Three-cheese ravioli with fresh tomatoes

Dough:

INGREDIENTS

• 1 10-ounce package frozen chopped spinach, thawed
• 5 eggs
• 4 cups all-purpose flour, plus additional flour as needed
• 1 teaspoon salt

DIRECTIONS

1. Squeeze as much water as possible from the chopped spinach. In a blender or food processor, combine spinach and eggs, puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.

2. In a bowl, combine flour and salt, stirring with a fork or a whisk to combine. On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound. Make a well in the middle.

3. Pour the spinach-egg mixture into the well and, using a fork, then your clean fingers when the mixture gets too thick, stir the spinach mixture in a circular motion, gradually incorporating more and more flour. As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead dough for about 5 minutes, adding more flour until dough is smooth and slightly tacky but not sticky. Set aside, covered with plastic wrap, for about 20 minutes.

Filling:

INGREDIENTS

• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/4 cup finely grated parmesan cheese
• 2 eggs, beaten
• 2 Tablespoons fresh thyme
• 1/2 teaspoon plus 1 tablespoon of salt, divided
• 1 recipe pasta dough
• Water

DIRECTIONS

1. In a bowl, combine ricotta, mozzarella and parmesan cheeses, eggs, thyme and 1/2 teaspoon salt, mix well. Set aside. Fill a stock pot with water and bring to a boil on the stove.

2. Meanwhile, working with a small portion of dough at a time, roll balls of pasta dough into thin circles, about 2 inch in diameter. Lay a piece of dough floured work surface. Place tablespoon-sized dollops of filling in the center of the dough. Use your finger to moisten the area around each dollop of filling, then fold another thin circle of the dough over the filling to meet the other edge. Press down around filling, making sure to press out any air bubbles.

3. With kitchen shears, trim the edge of the pasta. Place ravioli on a parchment-lined sheet pan and repeat with the remaining pasta dough and filling. At this point, pasta can be refrigerated, covered with plastic wrap, for up to a day.

4. To cook pasta, add 1 tablespoon salt to a stockpot of boiling water. Drop ravioli into boiling water. Cook in boiling water for 3 to 4 minutes (pasta will float to the surface). Serve with the sauce.

Basil Tomato Sauce:
(Recipe Pending)

Butternut squash ravioli with sage brown butter

Dough:

INGREDIENTS

• 4 cups all-purpose flour
• 1 pinch salt
• 6 large eggs
• 2 tablespoons olive oil

DIRECTIONS

1. On a clean surface, make a mountain out of flour and salt mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Filling:

• 1 pound butternut squash, halved and seeds discarded
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons grated Parmigiano-Reggiano
• 1/8 teaspoon grated nutmeg
• 1 tablespoon fine dry bread crumbs
• 5 tablespoons unsalted butter, cut into pieces
• 1 1/2 tablespoons chopped sage
• 1/4 teaspoon fresh lemon juice

DIRECTIONS

1. Preheat oven to 425°F with rack in middle.
2. Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind. Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste.
3. Meanwhile, working with a small portion of dough at a time, roll balls of pasta dough into thin circles, about 2 inch in diameter. Lay a piece of dough floured work surface. Place tablespoon-sized dollops of filling in the center of the dough. Use your finger to moisten the area around each dollop of filling, then fold another thin circle of the dough over the filling to meet the other edge. Press down around filling, making sure to press out any air bubbles.
4. With kitchen shears, trim the edge of the pasta. Place ravioli on a parchment-lined sheet pan and repeat with the remaining pasta dough and filling. At this point, pasta can be refrigerated, covered with plastic wrap, for up to a day.
5. To cook pasta, add 1 tablespoon salt to a stockpot of boiling water. Drop ravioli into boiling water. Cook in boiling water for 3 to 4 minutes (pasta will float to the surface). Serve with the sauce.
6. Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. Stir in lemon juice and salt and pepper to taste.
   

Sorbetto di limone
(lemon sorbet)

INGREDIENTS

• 1 lemon's peel, finely diced
• 1 cup water
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup of vanilla yogurt
  
• 1/2 cup carbonated mineral water

DIRECTIONS

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice, vanilla yogurt and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
   

Scallopine del pollo con il fromaggio di fontina, il carciofo ed l pomodori seccati al sole
(Chicken sacllopine with fontina cheese, artichoke and sun-dried tomatoes)

INGREDIENTS

• 1 12-ounce jar marinated artichokes, drained, coarsely chopped
• 1 cup grated Fontina cheese
• 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
• 1 tablespoon dried basil
• 4 5-ounce skinless boneless chicken breast halves, pounded thin
  
• 2 tablespoons olive oil

DIRECTIONS

1. Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Working with 1 chicken breast at a time, put the filling in the center of chicken breast and roll it up. Sprinkle chicken with salt and pepper.
2. Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

Risotto al salto alla parmigana in salsa di zafferano
(Parmesan rissotto cakes in a saffron creme sauce)

Parmesan Risotto Cakes

INGREDIENTS

• 4 c. chicken stock
• 3tbsp. butter
• ½ white onion, minced
• 1 c. Carnaroli rice
• 2 tbsp. dryshite wine
• ¼ c. freshly grated parmigiano-reggiano cheese
• salt & freshly ground pepper
  

DIRECTIONS

1. to make risotto, in a saucepan over med. Heat, bring stick to a gentle simmer. In a separate large, heavy bottomed saucepan over low heat, melt 1 ½ tbsp. butter. Add onion and sauté until soften and lightly golden about 5 min. Raise heat to med, add rice and stir until grains are coated with the butter and lightly toasted. Add wine, stirring constantly until the rice completely absorbs the liquid.
2. Reduce heat to med. Low, add add a ladelful of the hot stock, and stir constantly until the rice absorbs the liquid. Continue adding small ladlefuls of stock until the stock is absorbed until adding the next ladleful – stirring constantly. When the rice is tender, but quite firm, after about 15 min. stir in parm-regg. And season to taste. Remove from heat.
3. Transfer to a bowl. Stir in remaining butter and let risotto cool, until stiff and easy to handle. Divide rice into 4 portions. Line a baking sheet with parchment paper. Place each portion onto sheet and use a spatula to form into disks about 4 in inch diameter and 1 inch thick. Cover and refridgerate about 1 hr.
4. Melt 2 tbsp. butter & 1 tbsp. olive oil in large frying pan over med. heat. Arrange risotto cakes in pan and cook, turning once until they are heated through and golden and crisp on both sides. (about 4 min. on each side)
5. To serve, pour a small pool of saffron sauce onto warmed plates. Place a risotto cake on sauce and drizzle with additional sauce. Garnish with Parmesan shavings and fresh parsley. Serve immediately.
   

Saffron Sauce

INGREDIENTS

• ¾ tsp. salt
• 1/4 tsp. pepper
• 2 shallots, sliced
• 1 garlic clove, minced
• ½ c. dry white wine
• 1 ½ c. chicken broth
• ½ tsp saffron threads
• ½ c. heavy cream
• 3 tbsp. chopped fresh parlsey
  

DIRECTIONS

On med. Heat, add shallots and garlic to 2 tbspl olive oil. Cook 2 min. Deglaze pan with white wine, cook until wine is almost evaporated. Add chicken broth and saffron threads, bring to a simmer and cook 10 min. or until reduced by half. Add cream, salt and pepper and stir to combine. Simmer 1 minute.

Veruda fresca alla griglia
(Grilled fresh vegetable)

INGREDIENTS

• 2tbsp. wine vinegar
• 1 clove garlic
• 2tsp. chooped fresh thyme
• ½ tsp. salt
• 1/4 tsp. freshly ground pepper
• wooden skewers (soaked in water for 30 min.)
  

DIRECTIONS

cut vegetables into I inch pieces. Blanch veg (except mushrooms) in salted boiling water for 2 minutes. Drain and cover with cold water. Let stand for 2 min. pat dry.
wisk oil, vinegar & seasonings and add blanched vegetables. Toss to combine. Let stand for 30 min. thread veg. on skewers. Grill turning occasionally and brushing with reserved marinade until lightly browned, 8-10 min.

Terzeto di gelato
(trio of gelatos)

Chocolate hazelnut gelato

INGREDIENTS

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar, plus 1/4 cup
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/2 cup toasted hazelnuts, crushed, for garnish

DIRECTIONS

1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
3. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Pistachio gelato

INGREDIENTS

• 3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
• 3/4 cup sugar
• 2 cups whole milk
• 1 teaspoon almond extract
• 5 large egg yolks
• Chopped unsalted pistachios

DIRECTIONS

1. Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Blend in the blender until creamy. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Refrigerate custard until cold, about 3 hours.
2. Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.

Strawberry creme gelato
(Recipe Pending)

Cioccolato caldo con panna montana
(Italian hot chocolate with whipped creme)

INGREDIENTS

• 5 tablespoons Dutch-processed cocoa powder
• 2 tablespoons sugar
• 6 ounces dark chocolate, finely chopped (at least 70% cacao solids)
• 2 cups milk

DIRECTIONS

1. In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk.
2. Heat until the sugar melts and no lumps remain, stirring well.
3. Bring to a low boil, stirring constantly; add the remaining milk.
4. Turn off the heat, add the chopped chocolate, stirring until smooth.
5. Top with whipped cream and sprinkle cocoa power.