Chef Chuck's Cucina

Chef Chuck's Salmon and Capers

2012-01-27T13:15:00.001-07:00

Salmonata e Capers

I chose Salmon for Friday night dinner with these caper fruits, black riviera olives and sweet plump cherry tomatoes. The combination gave the sauce a perfect balance to compliment the salmon.

Salmon and Capers

2 Salmon Steaks

2 tablespoons olive oil

1 shallot, sliced thin

1 cup cherry tomatoes

1/2 cup tomato sauce

2 tablespoons capers

12 small black olives

1 teaspoon dry oregano

salt and pepper

Wash and pat dry salmon steaks, salt and pepper. In a large frying pan heat olive oil and saute shallots till translucent. Add in tomatoes and sauce, oregano, salt and pepper. Then add capers and olives, stir gently and simmer with lid on for 5 minutes. Place in salmon skin side down cover and simmer for about 12 minutes, depending on the thickness.

Ricette by Chef Chuck's Cucina

Chef Chuck's Chick Pea Soup

2012-01-23T19:23:00.001-07:00

Zuppa di Ceci

Chick pea soup is a great vegetarian dish, and a popular soup found in Italy.

A wonderful compliment to any meal or it can be the main dish.
Add red hot pepper flakes to give this soup some spice.

Chick Pea Soup

2 cups chick pea's,

drained and rinsed

3 tablespoons olive oil

1 tablespoon butter

2 carrots, chopped

2 celery stalks, chopped

1/2 onion, chopped

2 garlic cloves, minced

1 cup whole tomatoes, crushed

in a can

1/2 teaspoon garlic powder

salt and pepper to taste

3 cups vegetable broth

1/4 teaspoon thyme

parmigiano cheese, grated

red hot pepper flakes

1 cup small pasta

Saute carrots, celery and onions in olive oil and butter for about 3 minutes. Add garlic and cook for 30 seconds, add tomatoes season with salt, pepper and garlic powder. Pour in vegetable broth and add crushed thyme bring to a boil. Turn down heat to a simmer, place a lid on and cook for 20 minutes.

In a separate pot cook pasta in boiling salted water till al dente. Drain and coat lightly with olive oil set aside. Prepare each bowl with a little pasta and pour soup over add grated cheese and red hot pepper flakes.

Ricette by Chef Chuck's Cucina

Chef Chuck's Cucina

2012-01-22T08:24:00.006-07:00

Hello Everyone!

I would like you to know a little something about myself.

My name is Chef Chuck from Chef Chuck's Cucina.

Thank you for visiting my blog.

My objective is bringing families around the dinner table, to share, laugh and eat!

Chef Chuck's Cucina is proud in bringing healthy Italian products into the kitchens across the world. These unique foods consist of only artisan handcrafted foods, using the freshest ingredients that Italy is famous for. Many of these food products come from the enriched soils of famous northern Italy region, which is proven in the wonderful flavors of these foods.

The pride involved in producing these foods is unsurpassed in the world !

For one example, the stuffed pasta's are carefully hand made, a long forgotten art.

The fact that I am now importing these fabulous foods, is only an extension of what my family roots was doing many years ago on the Amalfi coast in Italy in 15th century.

We were noble importers of olive oils, grains and spices plus other items.

I am also a regular on NBC for many years showing my passion for food to millions of my viewers and teaching them how to cook simple yet healthy Italian foods.

At this blog is where you will find over 350 great Italian recipes, some new and traditional.

I have dedicated my life to food, and this allows me in exposing to families and communities how to live healthy. I am also a culinary instructor within many school districts Internationally. I enjoy demonstrating to young people good eating habits. As we all come to realize we have an obesity problem in America. Recently a student came to me and cried as she explained to me how sad she feels about her weight and about her mother's bad case of diabetes. She was looking to me for some answers. She wanted to know how to bring healthy foods into her families life. She also wanted a better way of life. This motivates me to help the younger generation.

That is why I partnered with local families that produce healthy foods in Italy. I am now bringing these healthy foods into each of our homes. I am very proud to be associated with being a true ambassador of "Made in Italy " food product's.

Simply doing what my family has done in the past.

Sharing wonderful foods and sharing a way of life!

Thank you very much…

Chicken Chianti

2012-01-19T13:33:00.002-07:00

Pollo al Chianti

This chicken recipe was very aromatic and so gratifying in taste. Whats not to love bacon cooking in olive oil, then succulent sweet onions added, chicken and Chianti! With little effort and time this dish was easily prepared and so enjoyed.

Chicken Chianti

Chicken thighs and legs

10 - 12 pieces

1 cup Chianti wine

4 tablespoons extra virgin olive oil

6 slices bacon

1 onion, sliced

salt and pepper

In a large frying pan heat olive oil add bacon and cook for a few minutes. Remove and add onions saute till soft. Remove onions and brown chicken on all sides. Place bacon and onions back in pan and pour wine over the chicken. Reduce heat to a simmer and cook with lid on for half an hour, turn chicken and cook an additional half hour. Serve over pasta or rice.

Ricette by Chef Chuck's Cucina

Chef Chuck's Sausage Stew

2012-01-15T16:35:00.001-07:00

Spezzatino di Salsiccia

This sausage stew recipe was hearty and spicy, perfect for a winters evening. Filled with lots of vegetables, beans and hot Italian sausage.

Chef Chuck's Sausage Stew

3 hot Italian sausages, cut in chunks

5 tablespoons olive oil

1 tablespoon tomato paste

1 onion, chopped

3 carrots, chopped

3 celery stalks, chopped

1 green pepper, chopped

5 garlic cloves, chopped

4 mushrooms, chopped

2 potatoes, chopped

5 mushrooms, chopped

1 can of white beans

3 cups beef broth

salt and pepper to taste

1 teaspoon dry oregano

1 teaspoon red hot pepper flakes

2 bay leaves

Heat 3 tablespoons of olive oil and brown sausages, remove and set aside. Brown tomato paste for at least 3 minutes, add 2 tablespoons olive oil and saute onions, carrots, celery and peppers. Cook for about 5 minutes then add garlic, salt, pepper, bay leaves and oregano. Add tomatoes, sausage and warm broth along with the red hot pepper flakes. Simmer for 40 minutes, add potatoes, mushrooms and beans and simmer an additional 20 minutes.

Ricette by Chef Chuck's Cucina

Chef Chuck's Ricotta and Spinach Loaf

2012-01-14T20:05:00.002-07:00

Ricotta e Spinaci

A vegetarian loaf made with ricotta, spinach and mushrooms, served with a lemon mustard sauce. Swiss chard could be used in place of the spinach. A simple and delicious combination of flavors that can be the main dish or a side.

Ricotta and Spinach Loaf

2 cups ricotta

2 bunches fresh spinach, chopped

5 scallions, chopped

5 mushrooms, sliced

2 eggs

1/4 cup Italian seasoned breadcrumbs

1 cup parmigiano cheese, grated

juice of 1/2 a lemon

1 tablespoon mustard

7 tablespoons extra virgin olive oil

salt and pepper

Saute scallions and mushrooms in 3 tablespoons olive oil for a few minutes, add chopped spinach, salt and pepper. Cook till all spinach is wilted. Remove from heat and set aside. In a large bowl combine ricotta, eggs, parmigiano and breadcrumbs. Combine the cheese mixture with the spinach and form into a log shape. Using parchment paper, wrap loaf and place in a baking pan. Bake at 350 degrees for 35 minutes. Remove from oven and let set for 30 minutes. Place in refrigerator for at least 30 minutes to set and let all the flavors come together. Then peel off paper and serve with sauce. In a small bowl whisk lemon juice, mustard, 4 tablespoons olive oil, salt and pepper. Drizzle on plate and sprinkle with chopped scallions.

Ricette by Chef Chuck's Cucina

Chef Chuck's Apricot Cookies

2012-01-02T19:55:00.003-07:00

Biscotti Marmellata e Mandorle

Light and delicate apricot marmalade cookies, with chopped almonds and a dusting of powered sugar. I used sweet apricot jam, which was made by my friend, Andrea, from Andrini Marmellate, in Italy.

Apricot Cookies

2 cups flour

2/3 cups powered sugar

pinch of salt

12 tablespoons butter,

room temperature

2 eggs

1 teaspoon vanilla

1/3 cup apricot marmalade

1/4 cup almonds, finely chopped

Sift flour, powered sugar and salt together, set aside. In a mixer blend butter, add one egg and vanilla. Slowly add in dry ingredients, just till combined. On a floured board spread half the dough at a time, roll out to 1/4 inch thick and cut out shapes desired. The bottom of each cookie does not have a hole in it, only the tops. Place on a baking sheet and mix 1 teaspoon water with the yolk and brush on top side of cookies. Then sprinkle chopped nuts on tops only. Bake at 350 degrees for 10-12 minutes, let cool on pan 10 minutes. Use about 1/2-1 teaspoon jam, spread on bottom of each cookie, place top on and sprinkle with powered sugar. Makes about 35 cookies.

Ricette by Chef Chuck's Cucina

Chef Chuck's Lentil Salad

2011-12-31T15:41:00.001-07:00

Insalada di Lenticchie

Happy New Year/Felice Anno Nuovo

A lentil salad to start the New Year gives you lots of good fortune. An Italian tradition is to serve lentils for your first meal of the new year, right after midnight! I used orecchiette pasta which captured the tasty lentils. A healthy side dish to serve along with sausage. This lentil salad can be served hot or cold.

Lentil Salad

1 cup lentils

4 cups water

1/4 pound small pasta

1/2 cup cherry tomatoes,

cut in half

1/4 onion, thinly sliced

olive oil

garlic powder

salt and pepper

Bring lentils and 4 cups of water to a boil, cover and simmer for 20 minutes, stirring occasionally. Meanwhile cook 1/4 pound of pasta in boiling salted water till al dente. Use a large bowl and combine the lentils, pasta, tomatoes and onions, drizzle olive oil on. Add garlic powder, salt and pepper toss gently. Add more olive oil and seasonings to your liking.

Ricette by Chef Chuck's Cucina

Chef Chuck's Pasta with Pesto

2011-12-28T21:28:00.005-07:00

Trofie al Pesto

This pesto pasta recipe is unique in it's own way with the additive of potatoes and trofie pasta. Trofie is a hand rolled pasta, sometimes hard to find in the states. It can be achieved by making homemade pasta, cutting small pieces and rolling it on the table. The texture was appealing between the potatoes and the pasta. A quick and simple recipe for the whole family to enjoy.

Pasta with Pesto

1 pound pasta

3 tablespoons extra virgin olive oil

2 russet potatoes, cubed

1 cup pesto

1 1/2 cups parmigiano cheese, grated

salt

In a large frying pan heat olive oil add cubed potatoes and salt, cook and stir occasionally till golden brown. Meanwhile in a large pot of boiling water add salt and pasta, cook till al dente. Add pasta to potatoes top with pesto and mix. If needed add a little pasta water, then sprinkle with cheese and serve.

Ricette by Chef Chuck's Cucina

Chef Chuck's Polenta with Rib Eye

2011-12-22T21:55:00.005-07:00

Polenta con Bistecca

This creamy polenta recipe is made with yellow corn meal and topped with rib eye steak. Polenta was considered a poor man's meal, and there are many different ways to prepare it. The best way to prepare polenta is to use a copper pot and a fireplace! It is often spread on a large wooden board and set in the middle of the table for all to share.

Polenta

4 cups water

1 teaspoon sea salt

1 cup yellow corn meal

4 tablespoons butter

1 cup parmigiano cheese, grated

In a large pot boil water add salt and slowly pour in cornmeal whisking constantly to prevent lumps from forming. Reduce heat to low and continue stirring till the polenta thickens. Remove from heat and add the softened butter and parmigiano cheese, season with salt. Serve hot or pour into a buttered pan and refrigerate then cut into slices. You can pan fry these slices or brush olive oil on each piece and grill.

Rib Eye

1 Rib Eye steak

red wine vinegar

salt and pepper

beef broth

heavy cream

Brush steak with red wine vinegar, season with salt and pepper and place in an extremely hot cast iron pan, cook 3 to 4 minutes on each side. Remove and set on a board cover with foil and let rest for 10 to 15 minutes. To make gravy, add about 1/2 cup broth and 1 tablespoon heavy cream to pan stir and allow to reduce.

Ricette by Chef Chuck's Cucina

Meeting Top Chef " Lidia "

2011-12-19T20:27:00.003-07:00

Merry Christmas to Lidia

It was my pleasure to meet the great Italian chef "Lidia" in New York City. Her kindness was just as great as her cooking, as we all know! I had a successful press conference in the city, where my food line was launched. Chef Chuck's Cucina project consists of "made in Italy" foods and wine products. We have a unique handmade pasta line. The King of cheese, parmigiano reggiano and grana padano. An all natural jams and marmalade line made with only the freshest ingredients. A condiment line with many homemade sauces, such as pesto, figs, white truffle.... Also a line of tomato sauces and extra virgin olive oil, and to top it off an excellent wine producer from below the Italian Alps. The goal of the project it to be on the American market by 2012.

Chef Chuck's Brushetta

2011-12-09T18:21:00.001-07:00

Brushetta

This brushetta recipe is a simple, healthy appetizer or a starter great for any gatherings. Use rustic Italian bread, fresh ripe tomatoes, plump white beans and your best extra virgin olive oil. There are countless toppings with other ingredients, so have fun creating unique and delicious combinations.

Brushetta

Italian Rustic Bread

Garlic Clove

Cannellini Beans

Fresh Ripe Tomatoes, chopped

Basil or Parsley, chopped

Extra Virgin Olive Oil

Salt and Pepper

Slice bread to 1/2 inch slices, toast in a 450 degree oven. In a small bowl combine beans, tomatoes, basil or parsley, salt, pepper and olive oil, toss gently. Rub garlic on toasted bread and place toppings on each slice, drizzle with olive oil and serve.

Ricette by Chef Chuck's Cucina

Chef Chuck's Pasta with Sausage and Zucchini

2011-12-04T15:00:00.001-07:00

Pasta con Salsiccia e Zucchine

This pasta recipe was made with Cencioni pasta, hot spicy Italian sausage, zucchini and cherry tomatoes. I made parmigiano cheese frico to give this dish a bit of a crunch.
The flavors combined together were delicious.

Pasta with Sausage and Zucchini

1/2 pound pasta

3 hot sausages, broken up

4 tablespoons butter

2 garlic cloves, crushed

1 cup vegetable broth

1 small zucchini, diced small

1 cup cherry tomatoes, cut in half

2 tablespoons fresh parsley, chopped

1 cup parmigiano cheese

salt and pepper

In a 8 inch non stick frying pan grate parmigiano cheese and cook on low till it forms and sets, remove with a spatula and set aside. In a large frying pan heat butter add garlic and remove sausage from casings break sausage up add broth and cook on high for a few minutes. Remove garlic and discard. At this time start cooking your pasta in boiling salted water till al dente. Add to the sausage pan the zucchini, tomatoes, 1tablespoon parsley, salt and pepper. Cook on low when pasta is finished add to the sausage mix and serve with remaining parsley, and broken up frico ( parmigiano crisp).

Ricette by Chef Chuck's Cucina

Chef Chuck's Italian Grilled Ham and Cheese

2011-11-27T17:01:00.001-07:00

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

Chef Chuck's Blueberry Torta

2011-11-23T14:12:00.003-07:00

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

Chef Chuck's Pasta with Mascarpone and Mushrooms

2011-11-21T20:01:00.000-07:00

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

Chef Chuck's Panna Cotta

2011-11-19T18:15:00.006-07:00

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

Chef Chuck's Frico with Vegetables

2011-11-16T16:34:00.003-07:00

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.

Chef Chuck's Risotto with Rosemary and Potatoes

2011-11-11T19:19:00.004-07:00

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.

Chef Chuck's Broccoli and Cauliflower Soup

2011-11-07T21:19:00.003-07:00

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.

Chef Chuck's Pasta with Shrimp and Artichokes

2011-11-03T22:14:00.009-07:00

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

Chef Chuck's Pickled Garlic

2011-10-12T16:34:00.019-07:00

Aglio Marinato

Pickled garlic is a flavorful condiment that's delicious to eat straight out of the jar. It has a crunch to it and can be used in salads, or can be served with a variety of meats or cheeses. It's wonderful stuffed in olives! I grew so much garlic, that I am always looking for different ways to preserve it :)

Pickled Garlic
garlic, whole cloves
red bell pepper, cut small
bay leaves
whole peppercorns
dried oregano
red hot pepper flakes
salt
olive oil
white vinegar

Peel garlic cloves and place in a sterilized jar along with red bell peppers. Add a few small bay leaves, a few peppercorns, a pinch of oregano, a pinch of red hot pepper flakes,and a pinch of salt. Pour in about 2 tablespoons of olive oil and fill the rest of the jar up with white vinegar. Place in the refrigerator for 2 - 3 weeks for optimum flavor.

Chef Chuck's Lemon Coconut Cake

2011-10-01T19:30:00.009-07:00

Torta di Limone

If you love lemons, this cake is for you. I used fresh organic lemon zest and juice to make this cake moist, light and oh so lemony. I added the coconut topping to give another texture to this dessert.

Lemon Coconut Cake

9 tablespoons butter, softened

1/2 cup sugar

3 eggs, separated

2 organic lemons

1 1/2 cups flour

1 teaspoon baking powder

pinch of salt

1/4 cup coconut

Whip egg whites till stiff, set aside. In a mixer blend butter and sugar for 2 minutes, add egg yolks beat till all combined. Pour in juice and zest of 2 lemons and then add flour, baking powder and salt. Fold in egg whites, pour into an 8 inch pan. Sprinkle coconut on top and bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Chef Chuck's Chocolate Raspberry Torta

2011-09-25T10:50:00.012-07:00

Torta al Cioccolato e Lamponi

A decadent rich chocolate cake with raspberry filling and a ganache icing. If you love chocolate you are going to love this moist and dense European style dessert. The combination of chocolate and raspberries is always so pleasing to the palate.

Chocolate Raspberry Torta

Cake

1 cup bittersweet chocolate, melted

9 tablespoons butter, softened

3/4 cup sugar

8 eggs, separated

1 teaspoon vanilla

pinch of salt

3/4 cup flour

Raspberry Filling

1/2 cup raspberry jam, seedless

3/4 cup fresh raspberries

Ganache

1 cup bittersweet chocolate

2/3 cup heavy cream

1/2 cup powdered sugar

Cake preparation

Melt chocolate in a double boiler and set aside. In a mixer beat butter and sugar for 2 minutes on medium speed. Separate eggs and add yolks in one at a time till all incorporated. Stream in warm chocolate, add vanilla and a pinch of salt. In a separate bowl whip egg whites till stiff peaks appear. Fold whites into chocolate batter. Sift flour over batter and fold in. Use two 8 inch baking pans, butter and lightly flour, divide the batter and bake at 350 degrees for 20 minutes. Cool and remove from pans rest on racks.

Filling

In a small saucepan heat jam and cut fresh raspberries in half, simmer on low heat till it reduces, about 10 minutes. Cool and strain, discard all seeds.

Ganache

In a double boiler heat chocolate and cream till melted, add sugar and keep stirring till smooth.

When cakes are completely cooled use a pastry brush and put half the jam on one cake and the other half of jam on the other cake. Let the jam soak in, then place one cake on top of the other. Keep the cake on the rack and pour the warm chocolate over, if needed use a knife to ice the sides. Refrigerate till the chocolate hardens, place on a cake plate, serve with whip cream and fresh raspberries.

Chef Chuck's Strawberry Risotto

2011-09-23T12:42:00.006-07:00

Risotto alle Fragole

A surprisingly delicious strawberry risotto, yes strawberries, and its sweet and savory. The creamy arborio rice and salty parmigiano cheese complemented the sweet juicy strawberries, this is a favorite.
The rice takes on a reddish hue, so it's quite appealing to the eye.

Strawberry Risotto

1 cup arborio rice
1 tablespoon butter
1 tablespoon olive oil
1 small red onion, finely chopped
1 cup white wine
4 cups vegetable broth, warm
2 cups organic strawberries, chopped
1 cup parmigiano cheese, grated
-.salt

In order to make a traditional risotto, it takes about 25 minutes to prepare, so pull up a chair and enjoy. Prepare strawberries by washing, removing stems and core and cutting into small pieces, crush with a fork, set aside. In a large frying pan heat butter and olive oil, saute onions till translucent. On medium to low heat add rice and let it toast for a minute or two, stirring occasionally. Pour in wine and let it reduce for approximately 2 minutes. Start adding warm broth one ladle at a time and stir, when it almost dissipates add another ladle. When half the broth is used, add crushed strawberries continue with adding broth till it is finished. Sprinkle on parmigiano and salt, garnish with a strawberry or two and serve.

Chef Chuck's Lemon Biscotti

2011-09-23T10:40:00.007-07:00

Biscotti al Limone

A light and refreshing lemon cookie made with hand picked lemons and pine nut flour. Using the pine nut flour, gave these cookies a buttery unique taste. The lemon flavored icing was sweet and tart with the added lemon juice.

Lemon Biscotti

1+3/4 cups flour, sifted
1/2 cup sugar
2 eggs
zest of 1 lemon
3 teaspoons fresh lemon juice
8 tablespoons butter, room temperature
1 teaspoon vanilla
1/2 cup pine nut flour
1/2 teaspoon baking powder
pinch of salt

In a mixer blend butter and sugar together, then add 1 egg at a time till all incorporated. Sift flour, salt and baking powder and slowly add in along with lemon zest, lemon juice and vanilla. I made the pine nut flour in my food processor and pulsated the nuts just till fine. Add nut flour don't over blend. Wrap dough in parchment paper or wax paper and roll up to desired shape. Cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees use parchment paper or a silicon pad, cut 1/4 inch slices and bake for 15 minutes. Transfer to a baking rack and cool.

Icing
2/3 cup powdered sugar
1 tablespoon milk
1 teaspoon lemon juice
1/4 teaspoon vanilla

Combine all ingredients till smooth. Pour into a pastry bag or plastic bag to pipe onto cookies or spread with a knife. Refrigerate so icing sets.
Ricette by Chef Chuck's Cucina

Chef Chuck's Steak Sandwich

2011-09-15T18:16:00.011-07:00

Bistecca Panino

This ultimate steak sandwich melted in my mouth. Skirt steak is inexpensive, yet full of flavor and when thinly sliced it's so tender. I composed my sandwich with buttery parmigiano cheese, peppery arugula, grilled red onions and garden fresh tomatoes. The dressing was a light mist of extra virgin olive oil and red wine vinegar.

Steak Sandwich

skirt steak
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 teaspoon marjoram
salt and pepper
grilled red onions
arugula
parmigiano cheese, shaved
tomato slices
olive oil and red wine vinegar
favorite rolls

Wash and pat dry steak, prepare marinate by combining olive oil, vinegar, onions, marjoram, salt and pepper. Pour over steak, cover with plastic wrap and refrigerate for at least 1 hour. Heat grill pan to high heat place steak on and cook for 3 minutes. Turn over and cook an additional 3 minutes. Place on a meat board, cover with foil and let rest for 15 minutes.
Assemble sandwich with arugula, thinly sliced steak, grilled onions, parmigiano, tomato, a mist of olive oil and vinegar, salt and pepper.

Chef Chuck's Beef Ravioli

2011-09-14T14:33:00.005-07:00

Casonsei of Brescia

A beef ravioli recipe from Brescia, an ancient town in the beautiful Lombardy region, which lies in the famous Po Valley, in northern Italy. These delicate ravioli are filled with a beef and breadcrumb mixture, then gently sauteed in a butter and sage sauce.

Beef Ravioli

Filling
7 ounces ground beef
2 ounces butter
2 tablespoons beef broth
3/4 cup seasoned breadcrumbs
1/4 cup parmigiano cheese, grated
1 egg
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1 garlic clove, minced
salt to taste

In a frying pan brown butter add chopped meat and beef broth, till cooked. Stir in breadcrumbs, parmigiano cheese and salt. Remove from heat add egg, parsley, garlic and garlic powder. Salt to taste.

Dough
1 2/3 cups flour
3 eggs
1/4 teaspoon salt

Combine in a food processor till ball forms, or make a well with the flour add eggs in middle and mix till all combined and smooth. Wrap in plastic wrap and let rest for 1/2 hour.

Sauce
4 ounces butter
2 tablespoons fresh sage leaves, chopped

Saute in a large frying pan for a minute or two.

Roll out dough and make ravioli or any shape, using 1 tablespoon of beef in each ravioli. Place on a baking sheet sprinkled with semolina and cover with a towel, till all the ravioli are prepared. Boil in salted water for 3 minutes, then transfer to the butter and sage pan and serve with grated parmigiano cheese on top. Makes about 3 dozen.

Chef Chuck's Pasta with Onions

2011-09-06T21:26:00.005-07:00

Pasta con Cipolle

A pasta recipe filled with wonderful flavors, sauteed sweet red onions, smoky pancetta and a silky ricotta cheese mixture. I purchased red onion bulbs in a market in Florence, then I planted the sweet red bulbs in my garden. I also used pancetta, which is Italian bacon, you could replace the pancetta with bacon. This is a hearty and satisfying pasta meal.

Pasta with Onions

1/2 pound penni pasta
3 cups sweet red onions, sliced
1 tablespoon butter
1 tablespoon olive oil
2 slices pancetta, cubed
4 tablespoons ricotta
1/2 cup parmigiano cheese, grated
1 tablespoon oregano
salt and pepper

Saute onions in butter and olive oil till caramelized this takes about 15 minutes. Cook pasta in boiling salted water till al dente. Cook pancetta with the onions and brown. Add cooked pasta and a little pasta water (one ladle). Combine the ricotta, parmigiano, oregano, salt and pepper. Add this mixture to the warm pasta. Stir till everything is incorporated and serve with a salad and bread.

Chef Chuck's Pork Kabobs

2011-08-26T13:04:00.009-07:00

Spiedini di MaialeThese summer time pork kabobs are made with rosemary stems from the garden, which enhances the flavor of the pork and vegetables. I marinated the pork in an olive oil mixture overnight which really tenderized the pork. The vegetables and pork were placed on a stem of rosemary and grilled to perfection.

Pork Kabobs
Marinate
1 pound county style pork ribs, 1 inch cubes
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
1 tablespoon freshly squeezed
lemon juice
1 teaspoon dry oregano
salt and pepper

Wash and dry pork ribs, cut into one inch cubes. Combine all ingredients place in a large plastic bag add pork and marinate for at least one hour, I prefer overnight in the refrigerator.

Vegetables for Kabobs

1 red bell pepper
1 white onion, quartered
1 zucchini, skin on 1/4 inch thick
small finger potatoes

In a small pot boil potatoes till fork tender. Arrange kabobs I started with a potato, zucchini, red pepper, pork and onion.

Basting Oil

1/3 cup extra virgin olive oil
1 teaspoon dry oregano
salt and pepper

Heat outdoor grill or I used my stove top grill made by, Olvida. Place kabobs onto grill and cook for a few minutes, brush the basting oil on. Then do a quarter turn till all sides are browned and caramelized. Check temperature on pork it should register 155 degrees.

Chef Chuck's Ceviche Appetizers

2011-08-05T12:06:00.006-07:00

Ceviche di Merluzzo
What is cod ceviche? Well, it's a raw seafood salsa, perfect for the summertime. A simple recipe made with raw cod fish, marinated in a lemon and lime juice. Ceviche is originally a Latin American dish, Spain adjusted the recipe by giving it a Mediterranean touch, adding lemons and onions. My added touch of mango gave the ceviche a special sweetness. I serve mine with toasted bread rubbed with a garlic clove, and an ice cold beer.

Cod Ceviche
1/2 pound cod
juice of 3 or 4
lemons, 3/4 cup
2 limes
3 scallions, chopped
3 garlic cloves, crushed
1 teaspoon salt
fresh ground pepper
2 tablespoons capers
1 tomato, chopped
1/2 mango, chopped
2 tablespoons fresh parsley, chopped

Wash and cut up fish into small chunks, place in a small low bowl, set aside. In a small bowl combine fresh lemon and lime juice, on a board crush garlic and salt together to form a paste. Add paste to the juice along with fresh ground pepper, and onions stir and pour over fish. Cover and marinate for at least 2 hours in refrigerator. Add capers, tomatoes, mango and parsley, stir gently and serve on toasted bread.

Chef Chuck's Baked Pasta with Zucchini

2011-07-15T17:06:00.004-07:00

Pasta al Forno con Zucchini

Another one of Chef Chuck's pasta recipes, this perfect seasonal dish of pasta and zucchini is ideal for the summer time. Just picked zucchini, fresh basil and sweet onions, great choices from the garden. The combination of the mascarpone and parmigiana are so creamy and smooth, this is a wonderful pasta dish.

Baked Pasta with Zucchini

1 pound Rigatoni
3 zucchini, sliced thin
1 onion, sliced
handful of fresh basil
8 ounces mascarpone
1/2 cup parmigiana cheese, grated
4 tablespoons olive oil
salt and pepper
2 tablespoons breadcrumbs

Cook pasta in boiling salted water till al dente. In a food processor or blender combine zucchini, basil, mascarpone, parmigiana, salt and pepper, pulse leaving some zucchini whole. Meanwhile saute onions in olive oil, till soft, then add cheese mixture to pan. Heat for a minute or two, add pasta along with a little pasta water, stir together. Oil a baking dish, pour in pasta, top with parmigiana, breadcrumbs and a drizzle of olive oil.

Chef Chuck's Italian Dinner Rolls

2011-07-04T18:44:00.008-07:00

These light and airy rolls are delightful anytime of the day. Some were flavored with salty mortadella and creamy ricotta and the other ones were filled with ricotta, plump red cherry tomatoes and refreshing young zucchini.

Dinner Rolls
2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
1 tablespoon salt

Toppings
1/2 pound mortadella, sliced thin
1 1/2 cups whole milk ricotta
1 small zucchini, sliced thin
1 1/2 cup cherry tomatoes, cut in half

Add 1 tablespoon of yeast to warm water and sugar, stir, let sit for 7 minutes (until foamy). Pour into mixer bowl or a food processor, set to a medium speed. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a board with flour and knead dough for 3 minutes. Transfer to a large bowl, lightly coat with olive oil, cover with plastic wrap and layer a kitchen towel on top. Let rise in a warm area for 1 - 2 hours. When dough becomes 2-3 times it's original size, take out and cut in half. Roll out onto a flour dusted board until it has an oblong shape. Use 3/4 cup of the ricotta and crumble large pieces on the dough then layer slices of mortadella on top. Roll up and cut about 2 inches thick, with hands tighten up each piece and place cut side up on a small oiled baking pan. Place each piece tightly together. Using the other half of dough crumble the remaining ricotta, zucchini and tomatoes, roll and cut. Bake at 480 degrees for 12-15 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut apart and serve.

Chef Chuck's Strawberry Semifreddo with Lady Fingers

2011-06-29T10:27:00.006-07:00

Semifreddo alle Fragole

A frozen dessert, Strawberry Semifreddo, is so creamy and sweet. This classic Italian treat is perfect for the summertime, when the strawberries are peaking. Semifreddo, is between an ice cream and a mousse. I used my homemade ladyfingers to layer in my semifreddo, and sliced strawberries too for an added texture.

Strawberry Semifreddo with Lady Fingers
2 cups fresh organic strawberries
1 cup sugar
1/4 cup water
1 teaspoon vanilla
pinch of salt
3 eggs whites
1 cup heavy cream

Line a loaf pan or small ramekins with plastic wrap. Wash and remove stems from strawberries, cut in half, puree in a food processor or a blender, strain, set aside. In a small pot boil sugar, water, vanilla and salt for 2 minutes, stirring. In a mixer beat egg whites till foamy, carefully stream in hot sugar water. Beat on high for about 8 minutes, till mixture is cool and thick. Beat heavy cream till stiff peaks form. Fold strawberries and egg mixture together then fold in heavy cream. Pour into loaf pan or molds, if using the ladyfinger cookies place a layer in between the strawberries. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer and let sit for 10 minutes then place on serving plate. Garnish with fresh strawberries and whip cream. The recipe for ladyfingers can be found by entering Tiramisu in the search box.
Ricette by Chef Chuck's Cucina

Chef Chuck's Pork Sandwiches

2011-06-26T19:04:00.004-07:00

Panini di Maiale

Here's another one of my pork recipes to indulge in for your summer parties. I love the combination of succulent slow cooked pork with grilled peppers, onions and potatoes. Behind every memorable sandwich lies great bread, these homemade Italian dinner rolls were warm out of the oven.

Pork Sandwiches

2-3 pounds pork shoulder
with bone
1 cup vegetable broth
2 bay leaves
3 garlic cloves, minced
1/2 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
sprig of fresh rosemary
salt and pepper

Wash pat dry, salt and pepper both sides of meat, place in a crock pot set on low. Add all other ingredients and cook for 8 hours. Shred pork, set aside.

Grilled Peppers, Onions and Potatoes
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 potatoes, thinly sliced
1 teaspoon fresh rosemary, chopped fine
olive oil

Brush vegetables with olive oil and grill till soft and tender. Sprinkle potatoes with rosemary while cooking.

Dressing
3 tablespoons mayonnaise
2 teaspoons horseradish

Using your favorite rolls assemble sandwich, shredded pork, potatoes, onions and peppers then the dressing.

Chef Chuck's Cherry Torta

2011-06-19T16:39:00.005-07:00

Torta di Ciliege

Life's a bowl of cherries so live, laugh and have fun! I like the blended flavors of cherries and vanilla, this is one delicious cherry torta. Cherries are in abundance now so take advantage and try this simple dessert, it can be served warm or cold. So gather around the table and enjoy this moist summer time treat.

Cherry Torta

2-3 cups fresh organic cherries
6 tablespoons butter, room temperature
1/2 cup sugar, plus 1 tablespoon 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

Wash and pit cherries, place 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 almonds, flour, baking powder and salt. Using a 9 or 10 inch pan, butter well pour in batter, top with cherries. Bake 350 degrees for 35 - 40 minutes. Drizzle icing on a warm torta.

Chef Chuck's Shrimp Risotto

2011-06-11T17:05:00.004-07:00

Risotto ai Gamberi
A premium risotto so creamy and smooth, flavored with the sea and the earth. The succulent shrimp were cooked perfectly, nestled in the arborio rice along with our sweet garden pea's.
The homemade shrimp stock gave this rice dish a special deep rich flavor.

Shrimp Risotto
1 pound medium shrimp
1 cup arborio rice
2 tablespoons olive oil
1/2 onion, chopped
4 cups shrimp stock or vegetable stock
1/2 cup garden fresh pea's
1 tablespoon butter
1 tablespoon fresh parsley, chopped
salt and pepper

Shrimp Stock
1 tablespoon olive oil
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1/2 onion, chopped
2 garlic cloves, chopped
1 tablespoon tomato paste
2 bay leaves
salt and pepper
5 cups water
shells from shrimp

Shrimp Stock
Peel and clean shrimp, cover and keep in refrigerator, reserve all shells. In a medium pot heat olive oil add celery, carrots and onions and saute for 3 minutes. Add garlic, tomato paste, salt and pepper and bay leaves stir well. Pour in 5 cups water and the shrimp shells cover and simmer for 45 minutes. Strain into a bowl, discard all shells and vegetables.

Risotto
In a large frying pan heat olive oil and saute onions for a few minutes. Add rice and lightly brown for a minute or so. Slowly add a ladle or two of the broth, stir and simmer. As broth is absorbed, add another ladle, till all broth is used. This will take about 25 minutes. Last ladle of broth add shrimp and pea's, cover and cook for 5 minutes. Stir in butter and parsley, serve immediately.

Chef Chuck's Roasted Garlic Pasta

2011-06-05T12:12:00.003-07:00

Pasta all'Aglio Arrostito
A robust pasta dish with our homegrown Italian garlic roasted to perfection, extra virgin olive oil, red hot pepper flakes, parmigiana cheese and fresh parsley. This garlic has flavor with meaning because we purchased it in Italy, and grew it our fields. It's harvest time in the garlic fields, so we will have lots more recipes with fresh garlic to come.

Roasted Garlic Pasta

1/2 pound pasta
2 garlic bulbs, roasted
1/2 cup extra virgin olive oil
1 tablespoon red hot pepper flakes
1 tablespoon fresh parsley
salt and pepper
parmigiana cheese, grated

Preheat oven to 400 degrees, prepare garlic by removing some of the paper and cut off tops, drizzle with olive oil, salt and pepper. Wrap in foil and bake 400 degrees for 35 minutes. Open up and let cool, meanwhile cook pasta in salted boiling water till al dente. While pasta is cooking heat up a large frying pan add olive oil and squeeze out garlic and crush with a wooden spoon, add red hot pepper flakes and simmer for a minute or two. Add the pasta with a little pasta water (1/4 cup). Toss and add grated cheese, salt, pepper and parsley.

Chef Chuck's Fried Cod Fish Balls

2011-05-31T17:59:00.004-07:00

Polpette di Pesce e Patate

Fried cod fish balls are a different kind of appetizer. Bite into these fish balls to find a mixture of cod, potatoes, garlic and parsley. Fried in olive oil gives these fish balls a delightful golden brown outer shell. If you can't find cod any meaty white fish would work. Serve with lemon wedges or even a marinara sauce.

Fried Cod Fish Balls

1 pound cod fish
3 potatoes
2 tablespoons flour
1 egg
3 garlic cloves, minced
1 tablespoon fresh parsley
salt and pepper to taste
1/2 cup Italian breadcrumbs
1 lemon
olive oil for frying

Peel and cut potatoes into large chunks, boil in salted water till fork tender, mash with a fork. Steam cod for 5 minutes, flake with a fork. Saute garlic with a little bit of olive oil for a minute. In a bowl combine potatoes, fish, garlic, flour, egg, parsley, salt and pepper. Cover and refrigerate for 30 minutes. Form small balls, and roll in breadcrumbs. Heat olive oil in a small frying pan, brown 3 or 4 at a time, drain on paper towels and salt them. Drizzle with olive oil and serve with lemon wedges. Makes about 18.

Chef Chuck's Egg and Prosciutto Breakfast Roll

2011-05-22T17:15:00.009-07:00

Rotolini di Frittata al Prosciutto e Mozzarella

A wonderful breakfast surprise for your family and friends, fluffy scrambled eggs, with creamy mozzarella and salty prosciutto. A nice presentation for your morning table, serve along with toast, fresh fruit and muffins. Get creative and fill your eggs with your favorite meats and cheeses.

Egg and Prosciutto Breakfast Roll

10 fresh farm eggs

3 tablespoons milk

1/4 cup parmigiana cheese, grated

salt and pepper

1 tablespoon butter

1/3 pound mozzarella, thinly sliced

1/4 pound prosciutto, thinly sliced

salsa or marinara sauce

Scramble eggs with milk, parmigiana cheese, salt and pepper. In a large frying pan on medium to low heat, melt butter add eggs, cook till most of the egg mixture is done. Flip over to finish cooking eggs. On a board cut egg to a square shape. Lay slices of cheese on egg then the prosciutto, gently roll up and place on serving plate. Drizzle salsa or sauce over, slice and serve.

Chef Chuck's Strawberry Roll Cake

2011-05-08T12:41:00.005-07:00

Rotolo di Fragole

Celebrate Mother's Day with a refreshing light strawberry dessert. An elegant ending to a great meal, soft sweet sponge cake, fresh juicy strawberries, and whipped creamy cheese filling. Sprinkle in your favorite white chocolate and this becomes something special.
HAPPY MOTHERS DAY TO ALL THE MOMS

Strawberry Roll Cake

Cake
3 eggs
1 cup sugar
3 tablespoons warm water
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
pinch of salt
powdered sugar

Filling
1/2 pound fresh strawberries
1 cup whole milk ricotta
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
2 ounces white chocolate

Cake
Separate room temperature eggs, in a small bowl, whip whites and a pinch of salt, till stiff peaks form, set aside. In a large bowl beat egg yolks and sugar for 3 minutes, add one teaspoon of warm water at a time. Add vanilla, fold in egg whites a little at a time by hand. Fold in sifted flour and baking powder.
Pour into a 10x15 inch baking pan that is lined with parchment paper and butter. Bake at 375 degrees for 12 minutes. While the cake is baking, lay out a cloth towel, sprinkle a generous amount of powdered sugar. Turn out cake onto towel and while hot roll up cake. Place on a cooling rack for 30 minutes, with cloth over the cake. Unroll, trim edges.
Filling
In a small mixing bowl whip heavy cream till firm peaks appear, set aside. In the same mixing bowl add ricotta cheese, powdered sugar and vanilla beat for about 2 minutes, scraping sides. Fold in whipped cream.
Spread a thin layer of cream on cake, then cut up strawberries and shaved white chocolate. Roll up gently and place on a serving plate seam side down.
Decorate with more cream and a few strawberries and shaved chocolate.

Chef Chuck's Baked Pasta and Eggplant

2011-04-28T20:55:00.005-07:00

Pasta e Melanzane

Baked pasta and eggplant is a wonderful side dish, or appetizer easy to assemble and so impressive looking. I serve this vegetarian dish on the table and cut slices for everyone to enjoy.

Baked Pasta and Eggplant

1 eggplant
1 egg
parmigiana cheese, grated
salt and pepper
olive oil
1/2 pound angel hair pasta
marinara sauce

Prepare sauce, cut ends off eggplant, peel and slice thin, I used a mandolin. Lay out slices on paper towels and cover with paper towels, let rest 30 minutes, this takes out the bitterness of the eggplant. Use 2 bowls, scramble eggs, cheese, salt and pepper in one and the other bowl Italian breadcrumbs, or panko. Dip each slice of eggplant in the egg mixture and then coat with breadcrumbs. Heat olive oil and fry 4 at a time and lay out on paper towels. Cook pasta till al dente, drain and coat with sauce. Use a small bowl layer the eggplant slices, and fill with pasta, seal with a layer of eggplant slices. Cover with foil, place the bowl on a baking pan and bake at 350 degrees for 30 minutes. Cool 10 minutes, invert onto the serving plate, cut slices.
Ricette by Chef Chuck's Cucina

Chef Chuck's Rice Pudding

2011-04-17T17:22:00.006-07:00

Budino di Riso

A creamy rice pudding, that can be served warm or cold. I used arborio rice which is an Italian short grain rice grown in northern Italy. Arborio rice needs to cook longer than other kinds of rice and it gives this pudding a bit of a chew.

Rice Pudding

3/4 cup arborio rice
3 cups whole milk
1/2 cup sugar
1 teaspoon vanilla,
or 1/2 vanilla bean
pinch of salt
2 eggs, beaten
2 tablespoons butter
cinnamon
raisins, optional

Heat milk, sugar, salt and vanilla to a simmer then add rice. Simmer for about 30 minutes, stirring often, add eggs and butter and cook an additional 5 minutes. If mixture is too thick you can add more milk. Sprinkle each serving with cinnamon and add raisins.

Chef Chuck's Italian Beef with Green Beans

2011-04-07T18:17:00.007-07:00

Carne con i Fagiolini

Slowly cooked beef submerged in crushed tomatoes, and fresh green beans. Start this dish in the afternoon, and in a few hours you will have very tender beef. A heart warming dinner served with a side of creamy mashed potatoes.

Italian Beef with Green Beans

1 - 2 pounds bottom round beef
3 tablespoons olive oil
2 garlic cloves
1 large can crushed tomatoes
1/2 pound fresh green beans
2 teaspoons dry oregano
salt and pepper

Bring meat to room temperature, wash and cut in 1/2 inch slices. In a heavy cast iron pot simmer olive oil and garlic for about 2 or 3 minutes, remove garlic and discard. Season beef with salt and pepper, brown on both sides, add salt and pepper. Pour in crushed tomatoes, oregano, salt and pepper. Cover and simmer on low for 1 1/2 hours. Wash and cut off ends of green beans, cut in half add to sauce. Simmer an additional 1/2 hour.

Chef Chuck's Pasta with Grilled Vegetables

2011-04-03T11:54:00.007-07:00

Pasta alla Verdure Grigliate

A Spring time pasta recipe with grilled vegetables, fresh picked oregano, olive oil and shavings of parmigiana. I purchased this pasta while visiting in Italy. I enjoy the vegetable pasta this particular one is made with tomatoes, spinach and chili and it's so colorful. A light and delicious Spring pasta dish, perfect for Sunday dinner.

Pasta with Grilled Vegetables

1 pound pasta
2 zucchini, skin on, cut up in chunks
1 yellow pepper
1 green or red pepper
1 cup or so of cherry or grape tomatoes
1/4 cup extra virgin olive oil
fresh oregano
salt and pepper
parmigiano cheese, shaved

Cut peppers in large flat pieces, cut zucchini in chunks and place on a oiled grill. Add tomatoes to grill and brush with olive oil, add salt and pepper. Grill till soft and you see some grill marks, turn over vegetables and brush with more olive oil. Remove and cut peppers in strips. If using cherry tomatoes after grilling you can cut them in half.
Cook pasta in salted boiling water till al dente.
In a large frying pan add the rest of the olive oil and all the vegetables, and the pasta along with a ladle of pasta water, mix to combine. Season with oregano leaves, salt and pepper to taste and a drizzle of olive oil.

Chef Chuck's Baked Shrimp with Potatoes

2011-03-26T16:16:00.006-07:00

Patate e Gamberi Gratinati

This was a unique blend, shrimp and potatoes, baked together with garlic, butter and olive oil whats not to love. A perfect side dish, appetizer or even a light meal. Dip your shrimp into all those flavored juices, serve with a green salad and crusty bread.

Baked Shrimp and Potatoes

2 dozen medium shrimp, peeled
2 medium potatoes
2 garlic cloves, sliced
2 tablespoons butter
2 tablespoons olive oil
panko breadcrumbs
1 or 2 tablespoons fresh parsley
salt and pepper

Wash and boil potatoes in salted water for about 25 minutes, or until a knife comes out easy.
Drain and cool, peel and slice thin. Peel shrimp and clean, oil baking pan arrange shrimp and potatoes. In a small frying pan saute butter, olive oil, garlic, parsley, salt and pepper for a minute or two. Pour over dish and add 1 tablespoon of water, sprinkle breadcrumbs on top and bake at 400 degrees for 8 minutes, broil for 2 more minutes.

Chef Chuck's Bucatini with Red Peppers and Onions

2011-03-18T19:40:00.007-07:00

Bucatini con peperoni rossi e cipolle

This hot and spicy dish is made with bucatini, which is a thick tubular pasta. It's a perfect pasta choice for this recipe with red bell peppers, lots of onions and red hot pepper flakes. Shave some parmigiana cheese, extra virgin olive oil and oregano over top and proudly serve this dish for your family.

Bucatini with Red Peppers and Onions

1 pound bucatini
1/4 cup extra virgin olive oil
3 garlic cloves, whole
2 red bell peppers, sliced
1 onion, sliced
1 tablespoon red hot pepper flakes, optional
dried oregano
shaved parmigiano cheese

Heat olive oil saute whole garlic and red pepper flakes for 1 minute, remove garlic and discard. Add peppers and onions saute for about 8 minutes, then start the pasta, while still cooking peppers and onions. Cook pasta in boiling salted water for 8 minutes, transfer pasta to pan along with two or three ladles of pasta water. Season with oregano, cheese and a drizzle of olive oil.

Chef Chuck's Salted Cod with Tomatoes

2011-03-12T15:58:00.006-07:00

Baccala alla Pizzaiola

Salted cod becomes so flavorful when marinated in this homemade tomato sauce. Planning ahead is a must, for this cod needs to soak in water to rehydrate for three days. The cod was tender and tasted so good especially with the mashed potatoes, and all that gravy. A comfort dish to enjoy anytime of the year.

Salted Cod with Tomatoes

1 pound dry salted cod
3 tablespoons olive oil
1/2 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 large can tomato sauce
2 teaspoons dried oregano
2 teaspoons dried basil
salt and pepper

You must soak the cod in cold water for three days, changing the water 3 times a day. I keep it covered with plastic wrap. Pat dry and cut into large pieces, remove skin and any bones.
In a large frying pan heat olive oil and saute onions, carrots and celery for 5 minutes, add garlic for another minute. Add tomato sauce, oregano, basil, salt and pepper, simmer 20 minutes. Add chunks of cod, cover and simmer an additional 40 minutes. Serves 4
Ricette by Chef Chuck's Cucina

Chef Chuck's Almond Biscotti with Fruit Jam

2011-03-10T15:08:00.006-07:00

Biscotti alla Frutta

A light almond cookie filled with a mixed fruit jam, of course you can use your favorite jam. While in Italy, I met a friend whose family owns, Andrini Marmellate, a wonderful company that makes all kinds of jams and mixed fruits. He so kindly gave us many samples, I used a variety of peach, quince, apricot and lemon. It is simply delicious!

Biscotti

2/3 cup whole almonds
1/2 cup butter, room temperature
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
confectioners sugar

1/4 cup jam

Place nuts on a baking sheet bake at 350 degrees for 8 minutes, cool and chop to medium to small size pieces. In a mixer cream butter and sugar for a minute or two, add almond extract and vanilla. Combine flour, salt and baking powder slowly add this to mixture. Add nuts, make a small size ball place on baking sheet and with a dowel or wooden spoon handle, make a small hole in the middle. Add your jam using a small spoon, bake for 20 minutes. Remove and cool on a rack. Sprinkle with confectioners sugar. Makes about 2 dozen.
Ricette by Chef Chuck's Cucina

Chef Chuck's Pizza

2011-02-24T08:12:00.012-07:00

Pizza con Peperoni e Cipolle
A simple yet scrumptious pizza the whole family will enjoy. Why order out when you can make this at home with the family! I used tipo 00 (double zero) flour, San Marzano type tomatoes from Italy, the best mozzarella you can obtain, and fresh basil. All these fine ingredients, result in the flavors of a true classic Italian pizza. This is the Emile-Henry pizza stone, which really enhanced the cooking, it can be used on top of gas or electric stove, in the oven, or on the barbecue.

Chef Chuck's Pizza (Pizza with Pepper and Onion)

Dough
4 1/2 cups flour
1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar

Toppings
San Marzano tomato sauce
Buffalo mozzarella
red and yellow bell peppers
white onion
fresh basil

Prepare dough by combining 2 cups warm water, about 110 degrees, with the yeast and sugar. Let rest for 7 minutes, add olive oil and vinegar. Place in food processor, along with the flour and salt. Combine until a ball forms. Knead dough till smooth, place in a oiled bowl, cover and let rest in a warm spot for 2 hours or until it doubles. I used a third of the dough to make each pizza. I like it thin, add just a splash of sauce, thin slices of mozzarella and your toppings. Preheat oven and stone to 525 degrees, using a pizza paddle slide pizza onto stone and cook for about 10 minutes. Serve with a drizzle of extra virgin olive oil.
Makes 3 pizzas.

Chef Chuck's Baked Cod with Creamed Pea Sauce

2011-02-19T13:18:00.006-07:00

Merluzzo al Forno in Salsa Verde

A fresh and simple way to make cod fish taste delicious. Baked with grated potatoes, panko, olive oil, salt and pepper served on a bed of creamy pea sauce. A light and healthy dish, with a beautiful presentation.

Baked Cod with Creamed Pea Sauce

2 pieces cod
1 potato
panko breadcrumbs
olive oil
salt and pepper
Sauce
3/4 cup peas
4 tablespoons water
2 tablespoons olive oil
2 tablespoons heavy cream
salt and pepper

Wash and pat dry cod, arrange in a baking dish, lined with aluminum foil. Peel and grate a potato, spread on top along with a sprinkle of panko breadcrumbs, salt, pepper and a drizzle of olive oil. Bake at 375 degrees for 10 minutes, broil for 3-4 minutes to brown the top.
Sauce
In a small pot heat water and peas add olive oil, cream, salt and pepper. In a blender or a hand blender puree the peas to a creamy consistency. If needed add more water. Pour a small amount of creamed pea sauce on plate, place fish on top. Serves 2

Chef Chuck's Valentines Day Risotto

2011-02-14T12:56:00.007-07:00

San Valentino Risotto

A simple and romantic dish, made for two, risotto, is an Italian classic. This Valentine's Day Risotto is made with onions, red peppers and chili powder. Shape the rice in a heart shape and sprinkle parmigiana cheese on top. Enjoy with the one you love, Happy Valentines Day.

Valentines Day Risotto

1 cup arborio rice
2 tablespoons butter
2 tablespoons olive oil
1/2 onion, diced
1/2 red pepper, diced
4 cups vegetable broth
1 1/2 teaspoons chili powder
parmigiano cheese, grated
black pepper

In a large frying pan heat butter and olive oil, saute onions and peppers till soft. Add rice and toast for 3 minutes, stirring. With the heat on low, add chili powder and black pepper, slowly add about 1/4 cup of broth at a time. Simmer and when rice gets low on broth add a little more broth. Risotto takes about 25 minutes to prepare.