Chef Chuck's Shrimp Cerviche

Gamberi Cerviche
A sensational Summer dish, raw shrimp submerged in fresh squeezed lemon and orange juice, garlic, onions, olive oil and red hot pepper flakes.  Marinate at least two hours or overnight which I prefer, for all these flavors to marry.  I served the shrimp over garbanzo beans, a good alternative would be roasted corn off the cob.  

Shrimp Cerviche

12-15 medium shrimp 
juice of 2 lemons
juice of 1/2 an orange
1/2 small onion, diced
2 garlic cloves, chopped
2 tablespoons olive oil
hot pepper flakes
parsley for garnish

Wash shrimp and place in a shallow bowl.  In another small bowl combine all ingredients and pour over shrimp, refrigerate for at least one hour.  I prefer to refrigerate overnight.  Serve over garbanzo or white beans, drizzle with olive oil.
Ricette by Chef Chuck's Cucina

Chef Chuck's Affogato

Affogato al Caffe

It's time for a coffee treat!  Affogato, is a traditional and simply delicious drink
made with coffee and gelato or ice cream.  You will fall in love with this drink.

Iced Coffee

1 cup of coffee
1 scoop of vanilla gelato
or ice cream
whip cream
shaved dark chocolate

Make coffee, cool slightly add gelato to glass pour coffee over and top with whip cream and chocolate shavings.  Can also be made with chocolate or coffee gelato. Another option is to add 1 tablespoon of coffee liqueur.  Serve immediately.
Ricette by Chef Chuck's Cucina

Chef Chuck's Raspberry Bars

Barrette di Lamponi

These scrumptious treats are, Raspberry Bars, so quick and easy to make you could whip up a batch before the company arrives.  I used the finest jams made in Italy, created the                                                         
 artisan way in huge copper vats.This method has been used for many years and it creates such deep flavors.  My friend Andrea, from Andrini Marmellate, is the maker of these fine jams, and this is part of my, Chef Chuck's Cucina, food line.

Raspberry Bars

2 cups flour
1/2 cup sugar
1 cup pecans or walnuts, chopped
6 tablespoons butter, melted and cooled
1 egg
4 tablespoons raspberry jam
pinch of salt


4 tablespoons powdered sugar
2 teaspoons milk

In a mixer add chopped nuts, sugar and egg when combined add butter then incorporate a little flour at a time and a pinch of salt.  Line an 8x8 baking pan with parchment paper over lapping the sides, for easy removal.  Butter the pan, reserve 1/2 cup of dough and put the rest in pan and press down.  Spread jam over the dough and then sprinkle the remaining dough on top.  Bake at 350 degrees for 18 minutes.  Let cool 15 minutes and remove from pan then cool completely.  Make icing in a small bowl if needed add more milk and drizzle on top, cut in small squares and serve.
Ricette by Chef Chuck's Cucina