Chef Chuck's Baked Pasta with Zucchini

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 Baked Shrimp with Potatoes

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 Filascetta

Filascetta


A unique bread, filascetta, is a northern Italian specialty, made of bread dough, red onions and a soft cheese. Sugar is sprinkled on top before baking and gives the bread a sweet caramelized flavor. The shape of the dough is a ciambelle or donut shape. An antipasti that makes an impressive centerpiece on any dinner table.


Filascetta


1 1/2 cups flour
1 tablespoon yeast
1 tablespoon sugar
1/3 cup warm water, 110 degrees
2 tablespoons olive oil
pinch of salt


Using a measuring cup add water, then yeast and sugar, let rest 7 minutes. Add olive oil and salt to yeast mixture. Mound the flour on a board make a well in center then pour liquid in the center of flour. Slowly combine and knead till you get a smooth dough. Place in a oiled bowl and let rise for 2 hours in a warm location.


Topping


2 red onions, sliced thin
4 tablespoon butter
pinch of salt
1 cup soft cheese, grated
taleggio or fontina
1 tablespoon sugar


Melt butter and saute onions with a pinch of salt for about 30 minutes.
When dough has risen roll out into a large round shape place cheese on top and then onions. Sprinkle sugar on top of onions, bake at 400 degrees for 30 minutes.
Ricette by Chef Chuck's Cucina

Chef Chuck's Baked Sausage and Potatoes

Salsiccia e Patate al Forno

A comfort dish for tonight, baked sausage, potatoes, onions and red roasted peppers, baked in just a half hour. The aromas were intriguing, the taste was sweet, spicy and hot, and those crispy potatoes were delicious.

Baked Sausage and Potatoes


2 hot sausage links
4 potatoes, sliced thin
2 large onions, sliced thin
red roasted peppers
2 tablespoons olive oil
2 tablespoons butter
plus 1 tablespoon butter for pan
salt and pepper
parmigiana cheese, grated


Saute onions in 1 tablespoon olive oil and 2 tablespoons of butter until golden brown. Butter an oven proof pan, layer potatoes on bottom and sides overlapping . Remove casings, layer sausage on top of potatoes. Next layer is the onions, then slices of peppers. Arrange a top layer of potatoes, drizzle with olive oil, sprinkle a generous amount of cheese, salt and pepper. Bake at 450 degrees for 25 minutes. Serves 2

Chef Chuck's Baked Layered Doughnuts

Bomboloni


These unique style doughnuts are baked not fried, filled with a layer of vanilla mascarpone then topped with a chocolate hazelnut icing. A baked doughnut has a different texture then frying but are healthier. The doughnut was moist and light and the filling was sweet and delicious.


Baked Layered Doughnuts
1 1/3 cup whole milk
1 tablespoon yeast
2 tablespoons butter, softened
2/3 cup sugar plus 1 teaspoon
2 eggs, room temperature
5 cups flour
1 teaspoon salt


Cream Filling
16 ounces mascarpone
2 teaspoons vanilla
1 cup sugar
pinch of salt
1/2 cup hazelnuts, chopped fine


Icing
1/2 cup chocolate
1/4 cup heavy cream
1/2 tablespoon butter
hazelnuts, chopped fine


Doughnuts
Heat milk to warm about 110 degrees, combine 1/3 cup milk, 1 teaspoon sugar and 1 tablespoon yeast, let sit for 5-7 minutes. In a food processor or mixer add butter, sugar, remaining milk (1 cup), and yeast mixture. Then add eggs, flour and salt combine till a ball forms. Place in a large buttered bowl cover with a towel and let rise for 1 hour. Roll out dough to a 1/2 inch thick cut out 2 inch rounds, then cut out a small center hole. Place on a silicone mat or parchment paper and let rise for 45 minutes. Bake at 375 degrees for 12 minutes. Remove and place on a rack to cool. Cut in half.


Cream Filling
In a mixer blend together all ingredients. Spread filling with a knife.
Icing
In a double boiler on low heat combine chocolate, heavy cream and butter. Stir to obtain a smooth consistency. Dip donuts in chocolate and refrigerate. Makes about 1 1/2 dozen doughnuts.

Chef Chuck's Baked Macaroni and Ragù

Maccheroni al Ragù al Forno


Layers of flavors, a flaky pastry, with a velvety ragu sauteed with beef, onions and mushrooms, then a layer of macaroni with a combination of cheeses and spinach. A dish like this takes time to prepare, then bake but is so rewarding.


Filling
1 tablespoon butter
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
salt and pepper
1 pound organic ground beef
8 ounces mushrooms, thinly sliced
2 tablespoons Marsala wine
1/4 cup white wine
2 tablespoons tomato paste
1 cup organic chicken broth
2 tablespoons fresh parsley, chopped
1/3 cup parmigiana cheese, grated
1 egg
about 1/2 cup fresh spinach leaves


Dough
2 1/3 cups flour
2 teaspoons sugar
3 1/2 ounces butter, cubed
1 egg
4-5 tablespoons cold water


Macaroni
6 ounces elbows or ziti
1/2 cup whole milk ricotta
1/2 cup parmigiana cheese, grated
1 cup mozzarella, grated
2 tablespoons milk
1 egg, beaten
salt and pepper


1 egg white for brushing


In a large pot heat butter and olive oil saute onions and garlic for 5 minutes. Add beef, salt and pepper and brown, then add mushrooms, Marsala and white wine. Stir in tomato paste cook for a few minutes. Pour in chicken broth and parsley let simmer for 30 minutes. Remove from heat and mix together the parmigiana and egg and pour in, stir till all incorporated.
Prepare pastry in a mixer, food processor or by hand by blending together flour, sugar and salt. Cut butter in small chunks add to mixer, then egg and water. Check consistency of the dough if it holds together that's ready, if too dry add a little more water. Transfer to a floured board knead to form a ball. Wrap in plastic wrap and place in refrigerator.
In a medium pot heat water, add salt and cook pasta till al dente. In a bowl mix ricotta, parmigiana, mozzarella, milk, egg, salt and pepper. Add cooked pasta to this cheese mixture, set aside. Preheat oven to 350 degrees. Start assembly, divide dough into two balls one larger then the other. Roll out the larger piece to fit baking dish I used an 8 x 10 pan. Butter the baking pan fit dough in put half the beef in, then top with pasta mixture. Lay spinach leaves on top and repeat layer, with beef then pasta. Brush rim with egg whites place top layer of dough on and seal with fork, brush with egg whites and make a small opening on top. Bake for 50 minutes or till golden brown, place a baking sheet underneath to catch any drips. Let rest 10-15 minutes before cutting, serves 6.

Chef Chuck's Baked Sausage and Bread

Salsicce con Pane al Forno


An Italian sausage and bread dish baked with soffritto, herbs, eggs and chicken broth. I made my own hot Italian sausage for this recipe, sweet sausage works well too. The bread seems to harbor all the flavors. A great meal for this cool evening!


Baked Sausage and Bread
1 tablespoon olive oil
1 small onion, minced
1 stalk celery, chopped
1 carrot, chopped
1 1/4 pound hot Italian sausage
2 cups focaccia bread, cubed
1 tablespoon fresh parsley, chopped
1 tablespoon sage, chopped
2 eggs, beat
1 cup organic chicken broth
salt and pepper
1 tablespoon butter


In a large frying pan brown the soffritto ( onion, celery and carrot), for about 5 minutes. Add sausage till golden then remove and slice into pieces. Put back in pan with bread cubes, parsley, sage, salt, pepper and butter. Add broth over the dish then beat eggs and pour over entire dish, cover with foil and bake at 350 for 40 minutes.

Chef Chuck's Baked Orange Cod and Capers

Merluzzo Arancione al Forno


A perfect spring time cod recipe with oranges, capers and shallots. While baking this dish the aromas were delightful. The cod was moist and the orange flavors plus fresh herbs really came through. Any white fillet will work with this recipe.


Baked Orange Cod and Capers1 pound cod fillets, 1 inch thick
3 tablespoons olive oil
4 shallots, diced
juice of 1 orange
zest of 1 orange
1 tablespoon capers, drained
1/2 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
salt and pepper to taste


Preheat oven to 375 degrees. Wash and salt and pepper both sides of fish, set aside. In an oven proof frying pan heat olive oil and saute shallots for 2 minutes, stirring occasionally. Add fresh orange juice, capers then fish. Sprinkle herbs, orange zest, and drizzle olive oil over fish, cover, and bake for 12-15 minutes. If you don't have an oven proof pan a baking dish will work.

Chef Chuck's Roasted Vegetables

Verdure Arrosto


Roasted vegetables are a colorful dish packed with vitamins that are good for our bodies. Any variety of organic vegetables will do including eggplant, squash or asparagus. Use a quality olive oil and just a drizzle of balsamic vinegar to make these veggies a wonderful spring time dish.


Roasted Vegetables
1 orange bell pepper, sliced
1/2 green bell pepper, sliced
1 white onion, quartered
4 red potatoes, sliced
2 zucchini's, sliced
12 baby bella mushrooms
8 grape tomatoes
1/2 cup broccoli, florets
1/2 cup baby carrots
5 garlic cloves
extra virgin olive oil
balsamic vinegar
salt and pepper


Cut vegetables and arrange on a baking sheet generously add olive oil, drizzle balsamic vinegar, salt and pepper. Let marinate for 1 hour, preheat oven to 425 degrees and broil for 25 minutes or until vegetables are tender.

Chef Chuck's Baked Potatoes and Mushrooms

Funghi e Patate al Forno

This potato and mushroom dish is first steamed then baked with fresh herbs, white wine and parmigiano cheese. The combination of fresh herbs from the greenhouse gave my recipe an earthy flavor. Use your favorite mushrooms, I used baby portabellas. The aroma of white wine filled the kitchen, inviting me back for more.


Baked Potatoes and Mushrooms
4 large organic potatoes, sliced thin
8 ounces organic mushrooms, sliced thin
1 tablespoon butter plus
butter for coating dish
2 tablespoons extra
virgin olive oil
1 onion, sliced thin
1 cup parmigiano cheese, grated
1 tablespoon fresh sage, chopped
1 tablespoon fresh marjoram, chopped
1 tablespoon fresh parsley, chopped
1/2 cup white wine
salt and pepper to taste


In a large pan heat butter and olive oil add onion, mushrooms, potatoes, salt and pepper cover and on medium heat steam for 10 minutes. Butter a baking dish and layer potatoes, then onions, mushrooms, herbs and a little cheese. Last layer arrange potatoes, pour wine over top and sprinkle grated parmigiano cheese. Bake at 425 degrees for 30 minutes, serve hot.

Chef Chuck's Baked Tilapia

Filetto di Pesce

Tilapia, first steamed in garlic butter and fresh squeezed lemon juice then baked with seasoned breadcrumbs, it's fish Friday. A moist and lemon flavored tilapia, served with a delicate salad. This is a treasured family recipe from Mom's kitchen to yours.


Tilapia
1 pound Tilapia or Cod fish
1/4 cup fresh lemon juice
2 tablespoons butter
3 garlic cloves, minced
Italian breadcrumbs
salt and pepper to taste


Preheat oven to 425 degrees.
Wash and pat dry fish, salt and pepper both sides. Heat butter, saute garlic 30 seconds,add fish, lemon juice, salt and pepper. With lid on, reduce heat to a simmer, and steam for 5 minutes. Sprinkle breadcrumbs on top of fish and broil in oven till golden brown, about 1 minute.

Chef Chuck's Baked Pasta

Pasta al Forno


A pasta dish baked with all that cheesy goodness and my favorite part, the crunchy top. Having all the fresh herbs in the marinara sauce enhanced this dish. I used penne pasta you could use rigatoni or mostaccioli or a similiar pasta.

Baked Pasta
1 pound penne pasta
8 ounces mozzarella cheese, grated
1 cup parmigiano cheese, grated
2 cans tomato sauce
1 tablespoon tomato paste
3 garlic cloves, minced
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste


In a saucepan heat olive oil add tomato paste and brown for 2 minutes. Add garlic stirring for 30 seconds then add sauce, all fresh organic herbs, salt and pepper and simmer for 30 minutes to 1 hour, stirring occasionally.
Heat a large pot of salted water and cook pasta al dente, drain and place in a baking dish. Pour sauce over pasta and mix with mozzarella and parmigiano cheese. Top with a sprinkling of parmigiano cheese on top and bake at 375 degrees for 30 minutes.

Chef Chuck's Lemon Chicken with Potato

Pollo al Forno con Patate

Tonight I was in the mood for some good old chicken. This recipe has been around for a long time and very simple to make.You will find that I make many different chicken dishes, but this evening lemon with potatoes won! The lemon adds a light touch. The potatoes have a outer crunch, but a smooth creamy inside. We are achieving two things of greatness with one lemony potato! Lets not forget the main event the chicken that was tender and moist separated easily from the bone with full flavor, topped with fresh flat leaf parsley.

I find in my life and in cooking, the simpler the better!

Baked Lemon Chicken with Potatoes

Chicken thighs and drumsticks

flour to coat chicken

salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons butter
1/4 cup vegetable broth

juice of 1 fresh lemon
3 potatoes cubed

fresh flat leaf parsley

Wash chicken place in large bowl salt and pepper and coat with flour. In a large fry pan melt butter and 1 tablespoon oil and brown chicken on both sides. Place in a large baking dish with potatoes drizzle chicken and potatoes with oil and lemon juice, broth, salt and pepper. Bake at 400 degrees for 35 minutes. Remove chicken cover with foil and broil potatoes for 5 minutes. Sprinkle with chopped parsley.

Serves 4