Chef Chuck's Strawberry Semifreddo with Lady Fingers

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

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

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

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

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

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

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.