Tuesday, July 31, 2012

Chef Chuck's Spaghetti with Lemon Sauce

Spaghetti al Limone

A great vegetarian pasta dish so light, easy and quick to prepare.  It's made with fresh lemons, butter and cream, any ribbon pasta will work with this recipe.  Sprinkle parmigiano cheese and fresh cut basil on top. If your short on time here is the dinner choice for you! Serve with a white wine, a green salad and and some good crunchy Italian bread.

Spaghetti with Lemon Sauce

1 pound spaghetti
4 tablespoons butter
1 cup heavy cream
zest of 1 lemon
2 tablespoons lemon juice
parmigiano cheese, grated
salt and pepper
basil 

Cook pasta in boiling salted water till al dente.  Meanwhile in a large frying pan heat butter add cream and lemon juice set aside.  Drain pasta reserving a 1/2 cup pasta water, and place in pan. Add lemon zest, pasta water, salt and pepper toss.  Sprinkle cheese and basil on top.
Ricette by Chef Chuck's Cucina



Friday, July 27, 2012

Chef Chuck's Pasta with Mixed Greens


Pasta con Verdure Miste

The perfect summer salad, mixed greens and farfalle, of course you could use a similar pasta.  The greens were a mixture of organic baby greens and fresh basil.  A light dressing of fresh lemon juice and your best olive oil makes this summer salad delicious. 

 Pasta with Mixed Greens

1 pound farfalle pasta 
1 cup cherry tomatoes, halved
1/2 onion, thinly sliced
1/4 cup Mozzarella, cubed
1/2 cup parmigiano cheese, grated
5 ounces mixed green salad
a few mushrooms, thinly sliced
 6 basil leaves, thinly sliced
Dressing
2 tablespoons fresh lemon juice 
4 tablespoons olive oil
1/4 cup pasta water
salt and pepper

Prepare salad by using greens, tomatoes, onions, cheeses, mushrooms and basil leaves.  Whisk all the ingredients for the dressing, set aside.  Cook pasta in boiling well salted water till al dente.  Reserve about a 1/4 cup of pasta water, drain pasta and put on salad.  Pour dressing and pasta water over salad and mix, season to your taste with salt and pepper.
Ricette by Chef Chuck's Cucina

Monday, July 23, 2012

Chef Chuck's Eggplant Rollatini


Involtini di Melanzane

For this recipe, I used deep purple eggplants also known as aubergines, creamy mozzarella and basil leaves from my garden.  I prefer to lay my eggplant slices on paper towels instead of salting them to get the moisture out. Use your favorite tomato sauce to make this recipe a family favorite.

Eggplant Rollatini

2 eggplants
2 eggs
1/2 cup Italian breadcrumbs
1/2 cup parmigiano cheese, grated
mozzarella, sliced
basil leaves
tomato sauce
vegetable oil
salt and pepper

Peel eggplant and slice lengthwise about 1/2 inch thick.  Lay out on paper towels and cover with a paper towel for approximately a half hour to absorb moisture.  Using two shallow bowls place breadcrumbs in one and beat 2 eggs with some parmigiano, salt and pepper in the other.  Dip each slice into egg mixture then into the breadcrumbs, set aside.  In a large frying pan heat oil and fry each slice in hot vegetable oil.  Coat baking pan with tomato sauce place a piece of mozzarella and a basil leave in the middle of each eggplant slice. Sprinkle with parmigiano cheese and roll up. If needed use a toothpick to hold rolls together.  Place in pan, add a little sauce on top and cover with foil.  Bake at 400 degrees for 20 minutes.
Ricette by Chef Chuck's Cucina

Saturday, July 21, 2012

Chef Chuck's Cherry Ice Cream


Gelato di Ciliegie

A sweet scoop of cherry ice cream made with a lively red wine.  I used ripe and juicy dark organic cherries, red wine with an aroma of berries, and just cream, sugar, vanilla and a pinch of salt.  The ice cream was velvety and very creamy.  Make a day ahead because of the wine added it takes longer to freeze.  Feel free to add up to 1/4 cup of red wine.  I choose "Podere Cavaga" wine from my friend Eugenio, based in Valcalepio Valley in Italy.

Cherry Ice Cream

1 1/2 cups fresh cherries
2 tablespoons red wine
1/2 cup sugar
2/3 cup heavy cream
1/4 teaspoon vanilla
pinch of salt

Wash and pit cherries reserve a handful and place the rest in a food processor or a blender.  Add all ingredients and blend.  Put mixture in an ice cream machine for about 20 minutes. Then add the reserved cherries and freeze.
Ricette by Chef Chuck's Cucina