Chef Chuck's Strawberry Risotto

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

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

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

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

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

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

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.