Sunday, November 27, 2011

Chef Chuck's Italian Grilled Ham and Cheese


Formaggio alla Griglia e Prosciutto
A toasty warm sandwich composed of creamy mozzarella, ham off the bone, and a juicy ripe tomato drizzled with olive oil.  I spread butter and red hot pepper flakes on Artisan Italian bread to give this sandwich a little spice. 

Italian Grilled Ham and Cheese

Mozzarella cheese, sliced thin
Ham on the bone, sliced thin
Tomato, sliced thin
Sliced bread
Olive oil
Butter
Red Hot Pepper Flakes

Place mozzarella on bread top with tomato slices drizzle olive oil on tomato.  Then add ham and top with  bread slice.  Coat each side with butter mixed with red hot pepper flakes.  Grill or place in a panini maker and toast on each side till golden brown and cheese melts.
Ricette by Chef Chuck's Cucina


Wednesday, November 23, 2011

Chef Chuck's Blueberry Torta


Torta di Mirtilli


Wishing everyone a wonderful Thanksgiving Day, we all have so much to be thankful for.  This blueberry torta is the perfect way to start your day with a cup of coffee.  I used almond flour, fresh blueberries and a sweet icing.

Blueberry Torta  
2 cups fresh blueberries
6 tablespoons butter, room temperature
1/2 cup sugar
2 eggs, room temperature
2 teaspoons vanilla
3/4 cup ground almonds
3/4 cup flour
1 teaspoon baking powder
pinch of salt 

Icing
1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla 


Place blueberries in a bowl and sprinkle 1 tablespoon sugar on top, set aside. In a mixer cream butter and sugar together for a minute, add 1 egg at a time, then vanilla. In a food processor chop almonds till powder form. Slowly add sifted ground almond flour, flour, baking powder and salt. Using a 9 or 10 inch pan, butter well, pour in batter, top with blueberries. Bake 350 degrees for 35 - 40 minutes. Drizzle icing on a warm torta.
Ricette by Chef Chuck's Cucina

Monday, November 21, 2011

Chef Chuck's Pasta with Mascarpone and Mushrooms

Pasta con Mascarpone e Funghi

A great pasta dish with a creamy mascarpone sauce and earthy mushrooms.  I choose Trottole pasta because of it's uniqueness in shape.  Sprinkle fresh chopped sage on top for an added flavor.

Pasta with Mascarpone and Mushrooms

1/2 pound pasta
2 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
4 ounces mascarpone cheese
3 egg yolks
3/4 cup parmigiano cheese, grated
1/2 cup heavy cream
1 tablespoon sage, chopped
salt and pepper

In a large pot add salt and cook pasta till al dente.  Meanwhile in a large frying pan heat olive oil and butter add mushrooms and cook a few minutes.  In a bowl whisk  yolks, parmigiano, and cream set aside.  Add mascarpone to mushrooms and stir till melted, add pasta to pan with a little pasta water.  Stir in yolk mixture and combine all ingredients, season with salt, pepper and sage.
Ricette by Chef Chuck's Cucina

Saturday, November 19, 2011

Chef Chuck's Panna Cotta


Panna Cotta

A traditional dessert found in Italy, panna cotta, is a molded chilled custard like dessert.  Panna cotta, meaning cooked cream, has a silky smooth texture. I made this one half chocolate and half vanilla.  It can be served with fresh whip cream, a caramel sauce, raspberries, or pears thinly sliced. 

Panna Cotta

4 cups heavy cream
2 teaspoons gelatin
2/3 cup sugar
1 teaspoon vanilla
1/4 cup bittersweet chocolate

In a sauce pan add cream and sprinkle gelatin over and let sit 5 minutes.  Heat and stir over medium heat for about 5 minutes.  Stir in sugar and vanilla and stir a few more minutes. Pour half the batter into a bowl for the vanilla cream.  Add chocolate to the sauce pan and stir till all melted. Pour chocolate in glasses and refrigerate for 30 minutes.  Then slowly add in vanilla and refrigerate.  Pour into glasses and refrigerate for at least 6 hours. Makes 8 small cups. Use a butter knife and go around edge of cup. Dip bottom of each cup into hot water for 20 seconds or so then turn upside down on plate.  Decorate plate with shaved chocolate and or fruit, serve.
Ricette by Chef Chuck's Cucina

Wednesday, November 16, 2011

Chef Chuck's Frico with Vegetables


Frico con le Verdure

A crispy parmigiano cheese frico with fresh sauteed vegetables is a superb appetizer to serve for the holidays.  Easy to assemble in a small frying pan. Melt grated parmigiano cheese till crisp, add sauteed vegetables and wrap the crisp while it is still warm.  Serve with cheese or dip.  I used the finest Parmigiano Reggiano in the world, made by my friends in Parma Italy, the Pelagatti family.  Thank you for the hospitality during our visit.

Frico with Vegetables

parmigiano cheese, grated
1 zucchini, cut in thin strips
1 carrot,cut in thin strips
1 potato,cut in thin strips
chives, sliced thin 
extra virgin olive oil
salt and pepper

In a frying pan heat a drizzle of olive oil and sauteed the vegetables with a touch of salt and pepper.  In a separate small frying pan on medium heat add grated cheese.  When crisp forms and sets it's done.  Remove and fill with vegetables and roll while crisp is still warm.

Friday, November 11, 2011

Chef Chuck's Risotto with Rosemary and Potatoes



Risotto con Rosmarino e patate

A creamy risotto made with diced potatoes, white wine and earthy rosemary.  While in Italy, I visited Canossa school in the Brescia area where the culinary students served me a wonderful lunch. One of the courses was this dish which I enjoyed very much, it was  an experience I will never forget.

Risotto with Rosemary and Potatoes
1 3/4 cup arborio rice or carnaroli rice
3 tablespoons butter
1 potato, diced
1/4 of a onion, diced
1/2 cup white wine
4 cups vegetable broth, warmed
3/4 cup parmigiano cheese, grated
2 teaspoons rosemary, chopped
1 tablespoon parsley, chopped
drizzle of olive oil

In a large pan heat half of the butter and saute potatoes and onions for a few minutes.  Add rice and toast for 2 minutes, slowly add broth one ladle at a time.  Always stirring, this process will take about 20 minutes.  Add the remaining butter, cheese, rosemary and parsley.  Drizzle with olive oil and serve.

Monday, November 7, 2011

Chef Chuck's Broccoli and Cauliflower Soup


Minestra di Broccoli e Cavolfiore
A steaming hot bowl of broccoli and cauliflower soup is so inviting to take out the chill on a cold Autumn day.  In under thirty minutes you can make a delicious vegetarian soup.  

Chef Chuck's Broccoli and Cauliflower Soup
2 cups broccoli 
2 cups cauliflower
2 small potatoes
4 tablespoons olive oil
1 cup water
salt and pepper
3 cups vegetable broth
1 egg yolk
3 tablespoons heavy cream
1/2 teaspoon thyme
parmigiano cheese, grated

In a large pot heat olive oil and 1 cup water, add broccoli and cauliflower and simmer for 12 minutes.  Add salt and pepper then add small potato chunks and warm broth.  Mix together cream and yolk add this to boiling soup and stir.  Reduce heat to low and cook for 15 minutes with lid on.  Sprinkle in thyme and serve with grated parmigiano cheese.  Optional add red hot pepper flakes.

Thursday, November 3, 2011

Chef Chuck's Pasta with Shrimp and Artichokes


Cannolicchi con Gamberi e Carciofi
A pasta dish inspired from our recent trip to Lake Garda in northern Italy.  Succulent shrimp sauteed in a light red sauce with cherry tomatoes, marinated artichokes and a touch of fresh basil. This blend of marinated artichokes and a touch of the sea gives this dish a memorable flavor.
                                                                                                                                                          Chef Chuck's Pasta with Shrimp and Artichokes
1/2 pound pasta
8-12 medium shrimp, peeled
1 cup artichoke hearts 
1 cup cherry tomatoes, halved
3 tablespoons tomato sauce
3 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon basil, chopped
salt and pepper to taste


Cook pasta in salted boiling water till al dente.  
Meanwhile in a large frying pan heat olive oil add garlic and saute for a minute, remove and discard.  
Add tomatoes, tomato sauce, artichokes, salt and pepper saute for a few minutes.  Add shrimp and cook a minute or two.  Strain pasta and combine with other ingredients, stir to coat and sprinkle basil leaves on top.
Ricette by Chef Chuck's Cucina