Thursday, February 23, 2012

Chef Chuck's Stuffed Focaccia


 Focaccia Farcita

Stuffed focaccia, is a meal in itself, filled with sweet onions, green leafy escarole, grana padana and fried mortadella.  I topped the focaccia with juicy red tomatoes, roasted yellow bell peppers and seasoned with dry oregano.  Serve this any time of the day for a satisfying snack or meal!


Stuffed Focaccia

                                                     2 cups warm water, about 110 degrees
                                                     1 tablespoon dry yeast
                                                     1 tablespoon sugar
                                                     4-5 cups all-purpose flour
                                                     2 tablespoons olive oil
                                                     2 tablespoons balsamic vinegar
                                                     1 tablespoon salt
Fillings
3 tablespoons olive oil
1 yellow bell pepper
1 red onion, sliced thin
  4 cups escarole chopped
1 tomato, sliced
                                                  5 ounces grana padano cheese, grated 
             1 1/2" slice of mortadella, cubed
2 teaspoons dry oregano

      Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Place 4 1/2 cups of flour into food processor with salt.  Slowly pour yeast mixture into processor, add olive oil and balsamic vinegar.  Process till a ball forms if too wet add another 1/2 cup flour.  Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil place dough
in and cover with plastic wrap. Let rise in a warm area for 1 to  2 hours. 
  Meanwhile char pepper over a gas burner turn frequently until black.  Place in a bowl cover with saran wrap for 15 minutes.  Peel pepper discard seeds and cut into strips.  In a large frying pan add 3 tablespoons olive oil saute onions and chunks of mortadella a few minutes, add escarole and salt saute an additional 3 minutes. 
   Oil a 11x11 pan, when dough becomes 2-3 times it's original size, take out, cut in half and spread half onto flour dusted cutting board until it fits into 11"x11" baking pan, stretching over the sides. Fill in with onions, escarole, cheese and mortadella.  Roll out other half of dough lay on top and pinch edges together. Arrange tomatoes and peppers on top sprinkle with oregano and bake at 480 degrees for 20 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut and enjoy!
Ricette by Chef Chuck's Cucina

Friday, February 17, 2012

Chef Chuck's Monococco Waffles


Monococco Waffles

Monococco waffles are made from Einkorn wheat, which is an ancient wheat.This particular Monococco is unique because it comes from Italy's famous Po Valley, which lies beneath the Italian Alps! These waffles were bursting with blueberries and are a very healthy choice. I served these with 100% maple syrup and powdered sugar.

Monococco Waffles

2 1/2 cups monococco flour
2 1/2 cups water
2 eggs
4 tablespoons olive oil
2 tablespoons honey
2 teaspoons baking powder
1 teaspoon salt
1/2 cup blueberries
100% maple syrup
powdered sugar

Combine all dry ingredients, whisk in water, eggs, honey and olive oil just till combined. Gently stir in  blueberries.  Cook according to your waffle maker, if you don't have one make pancakes.  Serve with real maple syrup and powdered sugar.  Makes about 12.
Ricette by Chef Chuck's Cucina

Saturday, February 11, 2012

Chef Chuck's Ravioli with Cherry Tomatoes


Ravioli con Pomodorini
Handmade fresh pasta filled with Gorgonzola Cheese and Walnuts, served with a cherry tomato sauce. Produced by Italy's superior pasta maker, Leonardo Salvini, from Tradizioni Padane, our friend and partner.  Soft and delicate, this hand folded pasta was an gastronomic experience. The quality of flavors are maintained using Italian cherry tomatoes and superb extra virgin olive oil from, Antico Casale dei Conti, our friends too!

Ravioli with Cherry Tomatoes

12 ounces ravioli or
1 cup cherry tomatoes
1/2 cup tomato sauce
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dry oregano
or 2 teaspoons fresh
salt and pepper
parmigiano cheese, grated

In a large pan heat olive oil add garlic for a minute, pour in tomatoes and sauce, oregano, salt and pepper.  Place a lid on and simmer for 10-15 minutes, stirring occasionally. 
Boil water add salt and cook pasta according to directions, I usually cook a minute or two less. This fresh pasta was ready in two minutes!  Add pasta to sauce, combine and grate parmigiano cheese over the dish. 
Ricette by Chef Chuck's Cucina