Chef Chuck's Cheese Tortellini

Tortellini ai Formaggi

These velvety light cheese tortellini were the perfect meal on this cold winter day. Tortellini are homemade pasta filled with soft ricotta, parmigiana, and prosciutto. Tortellini take time to assemble so gather around the family and everyone can make these together. Gently cooked in salted boiling water then transferred to melted butter and fresh sage, delicious!

Cheese Tortellini

1 2/3 cups flour
3 eggs
pinch of salt

On a board mound up the flour and make a well in the middle, add eggs and salt to the center. Using a fork lightly scramble the eggs and slowly add about a quarter of the flour. Then start mixing with your hands till it's all incorporated. Knead for about 5 minutes, wrap in plastic and let rest on counter at least half an hour.

2 cups whole milk ricotta
1 cup parmigiano cheese, grated
1 egg
6 thin slices prosciutto, chopped
salt and pepper to taste

Combine all ingredients in a bowl.

5 tablespoons butter
12 sage leaves

Cut dough in half, keep one half wrapped in plastic on the side. Roll out dough with a roller to its very thin or using a pasta machine go to number 8 for a thin sheet. Cut dough into squares about 1 1/2 inches, place a small amount of filling in center. Fold dough over corner to corner then seal sides with fingers, now you should have a triangle shape. Fold two ends under and connect, lay on baking sheet. Cook in salted boiling water for 3-5 minutes. Meanwhile heat butter and sage leaves, add tortellini, toss and serve with parmigiana cheese grated on top.
Ricette by Chef Chuck's Cucina

Chef Chuck's Sausage Strata

A strata for breakfast is the perfect way to start your day, assemble the night before and then bake in the morning. I use my focaccia recipe for the bread cubes and hot Italian sausage. Soaking all evening in eggs, whole milk and parmigiana, guarantees a fluffy light breakfast.

Sausage Strata

8 organic eggs
2-3 hot Italian sausage links
1 onion, diced
2 garlic cloves, minced
1/2 cup parmigiana cheese, grated
2 cups whole milk
2-3 cups bread cubes
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Open sausage links and break up, cook in olive oil till brown. Drain and set aside. In same pan saute onions, season with salt and pepper cook about 5 minutes. Add garlic and saute another minute, return sausage to pan. Whisk eggs, cheese and milk together. Use a 9x12 baking dish, butter bottom and sides. Place bread cubes in pan then sausage and onions, and pour egg mixture over the top. Cover and refrigerate for at least 2 hours or over night. Bake uncovered 350 degrees for 40 minutes. Cut in square servings.

Chef Chuck's Chicken Saltimbocca

Saltimbocca di Pollo

Chicken Saltimbocca is a simple classic recipe from northern Italy, it is usually prepared with veal, I prefer the chicken. Saltimbocca, means jump into the mouth, and that it did! The chicken was very moist, while the sage gave the dish an earthy flavor, and the prosciutto added a salty touch. A quick and easy recipe to enjoy with your family.

Chicken Saltimbocca

4 boneless, skinless organic chicken breasts
fresh sage leaves
4 slices prosciutto, not too thin
2 tablespoons olive oil
2 tablespoons butter
1/3 cup flour
salt and pepper

Place chicken between plastic wrap and pound with a mallet to about 1/4 inch thick. Season both sides with salt and pepper, lay a few sage leaves on one side and top with one slice of prosciutto. Fasten with a toothpick, dredge in flour. Heat olive oil and butter over medium high heat and fry each side for about 2 or 3 minutes. Drizzle with olive oil.