Chef Chuck's Frico with Vegetables

 

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 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 Chicken Saltimbocca

Saltimbocca di Pollo


Chicken Saltimbocca is a simple classic recipe from northern Italy, it is usually prepared with veal, I prefer the chicken. Saltimbocca, means jump into the mouth, and that it did! The chicken was very moist, while the sage gave the dish an earthy flavor, and the prosciutto added a salty touch. A quick and easy recipe to enjoy with your family.


Chicken Saltimbocca


4 boneless, skinless organic chicken breasts
fresh sage leaves
4 slices prosciutto, not too thin
2 tablespoons olive oil
2 tablespoons butter
1/3 cup flour
salt and pepper


Place chicken between plastic wrap and pound with a mallet to about 1/4 inch thick. Season both sides with salt and pepper, lay a few sage leaves on one side and top with one slice of prosciutto. Fasten with a toothpick, dredge in flour. Heat olive oil and butter over medium high heat and fry each side for about 2 or 3 minutes. Drizzle with olive oil.

Chef Chuck's Fried Eggplant Balls

Polpette di Melanzana


An appetizer made with eggplant, parmigiana cheese, breadcrumbs, basil and eggs with a bit of mozzarella cheese nestled inside, then fried to perfection. Serve with a marinara sauce and this is a perfect vegetarian snack.


Fried Eggplant Balls
2 eggplants
1 cup parmigiano cheese, grated
1 cup breadcrumbs
2 eggs
2 tablespoons fresh basil, chopped
mozzarella cheese, cut in small chunks
salt and pepper
olive oil for frying
marinara sauce for dipping



Cut off ends of eggplants, peel and cut in chunks, boil for 10 minutes in salted water. Drain the eggplant and use a fork to squeeze excess liquid out. This is a very important step, so drain well. Place in a bowl, add cheese, breadcrumbs, eggs, basil, salt and pepper mix till combined. Heat olive oil in a frying pan. Make small balls and place a small chunk of mozzarella in the middle of each ball. Fry on all sides till golden brown, drain on a paper towel and serve with a marinara sauce.

Chef Chuck's Summer Shrimp Appetizers

Summer Shrimp Appetizers


A scrumptious shrimp appetizer filled with grilled garden vegetables, a creamy sauce, cradled within a soft buttery puff. A perfect appetizer for the summer, to indulge in all of the gardens harvest.


Filling
12 large shrimp
1 medium zucchini
1 large onion
1 red pepper
2 teaspoons capers
2 tablespoons fresh basil
1/4 cup heavy cream
olive oil
salt and pepper


Puffs
3/4 cup water
1/4 cup whole milk
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup flour
1 cup eggs, about 4-5


In a small saucepan on medium heat add water, milk, salt and butter heat to boil
remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 10 seconds. Place in mixer and cool for 7 minutes. Add lightly scrambled eggs slowly, batter should be smooth. Fill pastry bag and swirl dough in about 3-4" diameter circles. Bake at 400 degrees for 25-30 minutes till golden brown. If you don't cook long enough they will collapse. Set aside.


Cut zucchini lengthwise about 1/4 thick, cut onions and peppers into quarters coat with olive oil, salt and pepper and grill for 10-12 minutes. Peel shrimp, coat with olive oil, salt and pepper, grill shrimp till pink, this takes about 3 minutes, cut into small pieces. Divide vegetables in half, blend half along with 1 teaspoon capers, 1/4 cup heavy cream, 2 tablespoons basil, salt and pepper, till you get a creamy mixture. Cut the other half of vegetables into small chunks. Cut open the puffs add a little creamy mixture then add chunks of vegetables and shrimp, top with a few capers, a teaspoon of creamy mixture and the top of the puff. Continue till all puffs are filled, enjoy. Makes 12 puffs.

Chef Chuck's Sweet Corn Salad

Insalata di Mais


A sweet corn salad is the perfect summer side dish to accompany any meal. Using all organic vegetables ensures a healthy salad, lightly coated with balsamic, olive oil, honey, salt and pepper. Customize your corn salad with your families favorite vegetables.

Sweet Corn Salad

6 corn on the cob
1/2 red bell pepper
2 celery stalks
1/4 white onion
2 red potatoes
2 tablespoons parmigiano cheese, shaved
1 tablespoon fresh parsley, chopped
1 part balsamic vinegar
3 parts olive oil
1 tablespoon honey
salt and pepper to taste


Cook corn on the cob and cut kernels off. Boil potatoes till fork tender and cut in small chunks. Chop pepper, celery and onions in small chunks. Place all vegetables in a bowl and combine balsamic vinegar, olive oil, honey, salt and pepper and pour over corn salad. Top with parmigiano cheese and fresh parsley.

Chef Chuck Fried Spinach Balls

Palline di Spinaci Fritti

Fried spinach balls are a wonderful appetizer, creamy and crunchy, full of flavors. Fresh spinach from the garden, the best ricotta you can purchase, parmigiano cheese from Italy and pungent garlic, all these ingredients together are quite tasty.

Fried Spinach Balls
5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs
salt and pepper to taste
light olive oil for frying


Wash and dry spinach leaves, chop and set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt and pepper. Add spinach and mix well, form in small balls. Dip in beaten egg then breadcrumbs. Heat oil to 350 degrees and fry 3 at at time till golden brown. Drain on cloth or paper towels, salt and serve.

Chef Chuck's Mussels and Brushetta

Cozze al Limone

Mussels, are black beauties from the sea, so easy to prepare and a delight to eat.
An inexpensive seafood appetizer, along with brushetta. Brushetta, which is a toasted bread rubbed with garden fresh organic garlic, tomatoes, parsley, salt and pepper, pairs well with the mussels.

Mussels

1 pound mussels

2 tablespoons extra

virgin olive oil

3 garlic cloves, minced

1 cup white wine

salt and pepper

juice of 1/2 a lemon

2 tablespoons fresh parsley, chopped

Wash and scrub mussels, set aside, in a large frying pan heat olive oil, add garlic and simmer for 30 seconds add mussels, wine, salt and pepper. Cover and let simmer till mussels open then add juice of half a lemon and sprinkle parsley on top, serve. Serves 2

Bruschetta

4 slices of rustic Italian bread

1 garlic clove

2 tomatoes, chopped

extra virgin olive oil

salt and pepper

fresh parsley, chopped

Broil slices of bread till golden brown, rub with garlic, top with tomatoes, salt, pepper, parsley and drizzle olive oil on top. Broil again for 1 minute or less.

Chef Chuck's Fried Cauliflower

Crunchy Goodness !!

I can smell the florets from here!!

I was thinking of a vegetable this time and the florets came to mind.
This fried cauliflower has been in my family a long time. Cauliflower makes a great appetizer or side dish. It is high in fiber and vitamin c. If you are a fan of this vegetable, I am sure this will make your taste buds dance! The only changes that I made was my new creation, Parmigiano Dip!!
This dip will indubitably stand out with flavors that pop. The softness of the mayo and sour cream, pairs up great with the mellowness of the shallots. Let's not forget the sharpness of Parmigiano Reggiano, plus the zing of the lemon, topped with flat leaf parsley. Please enjoy!



Chef Chuck's Fried Cauliflower

1/2 pound cauliflower
2 eggs
3/4 cup panko bread crumbs
1/2 parmigiano cheese
salt and pepper
canola oil for frying


Dip

1/2 cup mayo
1/4 cup sour cream
1 tablespoon shallots
1 tablespoon extra virgin olive oil
1/2 cup parmigiano cheese
1 teaspoon fresh parsley chopped
salt and pepper


Egg Mix

2 eggs
1 tablespoon parmigiano
1/4 teaspoon salt
1/4 teaspoon pepper


Wash and remove core cut cauliflower into small florets. Whisk eggs, parmigiano cheese, salt and pepper together dip florets in egg mixture. Roll in bread crumbs coat on all sides. Fry in 350 degree oil till golden brown. This will take approximately 1 1/2 minutes . Place on paper towels or kitchen towels and salt while hot. This appetizer is good for two.

Chef Chuck's Arancini

The word "arancini", in Italy, actually means little oranges! Arancini are an ancient treasure found all over Italy. These wonderful bundles of flavor have been around for over 1,000 years. Traditional arancini were made cone shaped, although I make mine into little balls. Enjoy as a tasty antipasto or snack.

Arancini are made with arborio rice do to its high starch content that releases slowly to make a cream risotto.

Ancient Arancini Recipe

1 cup arborio rice
4 cups stock (vegetable, beef, or chicken)
2 tablespoons olive oil
1/3 cup finely chopped onion
1 tablespoon butter
2 eggs
1/2 cup breadcrumbs
1/4 cup parmigiano reggiano
mozzarella cubes and pea's
vegetable oil for frying
salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add onions and cook for about 2 minutes. Add rice and stir in for 3 minutes. Slowly add stock and about 1/3 cup at a time until all liquid is gone. This may take about 20-25 minutes. Stir in butter, salt, pepper, and cheese. At this time you can add any sort of fillers (I suggest using one or two of these: mozzarella, peas, proscuitto, cherry tomatoes, mushrooms, parsley, etc.) Transfer to a bowl and let cool for 5 minutes. Add 1 beaten egg. Form rice balls. You may press a small filling into the center. Coat with flour, shaking off any excess and then dip into beaten egg, followed by breadcrumbs. Heat oil for frying (350 degrees) and fry in small batches. Drain in paper towels and ENJOY!