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 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 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 Bucatini with Red Peppers and Onions

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 Pasta with Gorgonzola Cream Sauce

Pasta con Salsa di Panna Gorgonzola


I created this recipe at Macef, the tradeshow, that I worked at in Milan, for a company called Mori Life Design. It was very popular and the crowds really enjoyed it, I heard complimento all day! This unique pasta shape is called foglie d olivo meaning olive leaves, of course any pasta would work.

Pasta with Gorgonzola Cream Sauce


1 pound pasta
3 tablespoons butter
5 sage leaves
1/2 cup mascarpone
1/4 cup Gorgonzola cheese
a few slices of prosciutto, cut up
parmigiana cheese, grated
black pepper


Cook pasta in salted boiling water till al dente. In a large frying pan, heat butter, bruise sage leaves by crushing them and saute for about 2 minutes. Squeeze leaves and remove. Add mascarpone and Gorgonzola cheese, stir till melted. Add cooked pasta to pan along with some pasta water, I used 2 ladles. If cream sauce is too thick add more pasta water. Sprinkle prosciutto, black pepper and parmigiana cheese on top.
Ricette by Chef Chuck's Cucina

Chef Chuck's Bean and Farro Soup

Zuppa di Fagioli e Farro


This bean and farro soup is fit for a Roman, packed with flavors to warm you up! Farro is an ancient grain popular in Italy. Sometimes hard to find, you can substitute with spelt or even barley. A healthy and hearty soup to enjoy with crusty Italian bread and red wine.


Bean and Farro Soup


1 cup farro, whole grain
3 tablespoons olive oil
1 slice pancetta, 1/2 inch, diced
1 hot Italian sausage
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 can (14.5 oz.) diced tomatoes
1 tablespoon red wine vinegar
6 cups chicken broth
2 cans white beans
grana padano, grated
red hot pepper flakes, optional


Wash and rinse farro, cook in plenty of salted water for 1 hour, drain. In a large pot heat olive oil, remove sausage from casings and break up, cook along with the pancetta for about 5 minutes. Add all vegetables and saute another 5 minutes. Add tomato paste and brown for a few minutes, add tomatoes, garlic, vinegar, farro and broth. Simmer with lid on for 1 hour, stirring and checking that there is enough liquid. You can add broth or even a little water if needed. Add beans and simmer an additional 1/2 hour. This is a thick soup! Grate grana padano, or parmigiana over the soup and red hot flakes.

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 Cheese Tortellini

Tortellini ai Formaggi

These velvety light cheese tortellini were the perfect meal on this cold winter day. Tortellini are homemade pasta filled with soft ricotta, parmigiana, and prosciutto. Tortellini take time to assemble so gather around the family and everyone can make these together. Gently cooked in salted boiling water then transferred to melted butter and fresh sage, delicious!


Cheese Tortellini

Dough
1 2/3 cups flour
3 eggs
pinch of salt


On a board mound up the flour and make a well in the middle, add eggs and salt to the center. Using a fork lightly scramble the eggs and slowly add about a quarter of the flour. Then start mixing with your hands till it's all incorporated. Knead for about 5 minutes, wrap in plastic and let rest on counter at least half an hour.


Filling
2 cups whole milk ricotta
1 cup parmigiano cheese, grated
1 egg
6 thin slices prosciutto, chopped
salt and pepper to taste


Combine all ingredients in a bowl.


Sauce
5 tablespoons butter
12 sage leaves

Cut dough in half, keep one half wrapped in plastic on the side. Roll out dough with a roller to its very thin or using a pasta machine go to number 8 for a thin sheet. Cut dough into squares about 1 1/2 inches, place a small amount of filling in center. Fold dough over corner to corner then seal sides with fingers, now you should have a triangle shape. Fold two ends under and connect, lay on baking sheet. Cook in salted boiling water for 3-5 minutes. Meanwhile heat butter and sage leaves, add tortellini, toss and serve with parmigiana cheese grated on top.
Ricette by Chef Chuck's Cucina

Chef Chuck's Puff Pastry with Mushrooms and Asiago

Sfoglia al Funghi e Asiago


A flaky buttery puff pastry baked to golden brown, filled with baby bella mushrooms and creamy Asiago cheese. Any soft cheese would work with this recipe but I love the combination of Asiago and mushrooms. The added touch of thyme gives this dish an earthy taste. A wonderful side dish or a great appetizer.


Puff Pastry with Mushrooms and Asiago


1 box puff pastry
olive oil
1 onion, diced
8 ounces mushrooms, sliced
5 ounces Asiago cheese, sliced
salt and pepper
2 teaspoons fresh thyme, chopped
1 egg white


Thaw pastry and place on a baking sheet. Saute onions and mushrooms in olive oil, season with salt and pepper add thyme. Place sliced cheese on pastry, add onion mixture and top with pastry. Seal edges with fingers or by using the end of a fork. Brush with egg whites and bake at 400 degrees for 25 minutes.

Chef Chuck's Baked Macaroni and Cheese

Maccheroni e Formaggio  al Forno


Macaroni and cheese with bits of prosciutto is truly a comfort food. So easy to assemble and so enjoyable to eat, mac and cheese is an affordable dish that everyone enjoys. The asiago and parmigiano cheese combination made this dish so creamy. I love the salty prosciutto and that crunchy crust.


Macaroni and Cheese
1/2 pound elbow macaroni
2 tablespoons butter
1 tablespoon flour
1 cup warm milk
1/2 cup asiago cheese, cubed
1/2 cup parmigiana cheese, grated
salt and pepper
3 slices prosciutto, chopped
breadcrumbs
olive oil


Butter a 9" pan, preheat oven to 350 degrees. Cook pasta in boiling salted water till al dente. While pasta is cooking heat a large frying pan melt butter add flour and kept stirring with a wooden spoon or a whisk. Slowly add warm milk stirring constantly till you have a smooth sauce. Add asiago cheese stir till melted then add parmigiana cheese, salt and pepper. Add pasta and coat with sauce, add prosciutto. Place in buttered baking dish sprinkle with breadcrumbs, parmigiana and drizzle with olive oil. Bake for 20 minutes, raise heat to 425 degrees for 5 minutes to get a crunchy crust.

Chef Chucks Stuffed Shells

Conchiglie Ripiene


Conchiglie are pasta shaped like seashells, I fill them with creamy ricotta, fresh spinach, garlic and pancetta, an Italian bacon, which gives it the saltiness I like. Topped off with my marinara sauce, this is a real comfort meal.


Stuffed Shells
1 pound shells
16 ounces whole milk ricotta
2 eggs
1 cup parmigiana cheese, grated
3 slices pancetta, 1/4 inch thick
1 pound fresh organic spinach
2 garlic cloves, minced
olive oil
salt and pepper
marinara sauce


Cook pasta in boiling salted water till al dente. Rinse to stop cooking, set aside. Meanwhile chop pancetta and fry in a small pan. Cook spinach in a large frying pan with 1 tablespoon olive oil and 2 garlic cloves, stirring, till wilted. Squeeze spinach dry then chop. In a bowl combine ricotta, eggs, parmigiana, pancetta, spinach, salt and pepper. Using a teaspoon spoon fill each shell, place in a baking dish coated with sauce and add more sauce on top of shells. Cover and bake at 350 degrees for 30 minutes.

Chef Chuck's Mediterranean Stuffed Bread

Pane Farcito alla Mediterranea
A wonderful appetizer filled with cream cheese, olive oil, salami, fresh vegetables, capers and basil. Use your favorite crusty loaf then hollow out and stuff with all these garden colors.
Get creative and add what pleases your palate. This recipe travels well and will be the hit at your next party or picnic.


Mediterranean Stuffed Bread
1 long loaf of bread
2 packages cream cheese, 16 oz.
room temperature
1 tablespoon olive oil
1/8 pound hard salami, diced
1/4 red bell pepper, diced
1/2 tomato, seeded and diced
3 scallions, chopped
2 teaspoons capers
1 tablespoon fresh basil
salt and pepper


Cut bread to measure about 12 inches, carefully hollow out inside using a knife and then a fork to pull out bread. Using a mixer blend the cream cheese, then by hand combine all other ingredients to the cream cheese and gently mix. Stuff the bread, keep pressing the mixture down till your bread is filled. Refrigerate for 1 hour, then slice and serve.

Chef Chuck's Lemon Ricotta Pie

Torta di Ricotta al Limone


A delicate and soft ricotta pie with fresh lemon, melted chocolate and a buttery crust. A perfect dessert for a summer evening that will surely stimulate your taste buds. The texture was like a fluffy cheesecake.


Lemon Ricotta Pie
Dough
8 tablespoons butter, room temperature
2 cups flour
1/2 cup sugar
1 egg plus 1 egg yolk
rind of 1/2 a lemon
pinch of salt


Filling
1 1/2 cups ricotta
1/2 cup sugar
1 tablespoon flour
2 eggs
rind of 1/2 a lemon
juice of 1/2 lemon
pinch of salt
1/2 cup dark chocolate
powdered sugar for dusting


Prepare dough in a mixer or by hand. Blend butter and flour then add sugar and pinch of salt. Add 1 egg and 1 egg yolk reserving egg white to brush on pastry strips. Refrigerate for 30 minutes.


Filling
In a mixer blend ricotta till smooth, add sugar, flour, 2 egg yolks, rind and juice of half a lemon, and a pinch of salt. Beat egg whites till stiff, gently fold in batter.
Roll dough out on a floured board, it may break but once in the 8 or 9 inch pan it can be patched easily using your fingers! Add chocolate on top of dough, then fill with ricotta mixture. Add pastry strips and brush with remaining egg white. Bake at 350 degrees for 35-40 minutes, till golden brown. Sprinkle with powdered sugar, refrigerate then serve.

Chef Chuck's Pasta and Arugula

Pasta e Rucola


This unique pasta dish has a peppery flavor from the arugula that pairs well with the nutty almond crunch. The soft texture of the potatoes helped to absorbed the salty anchovies, then topped with a creamy sheeps cheese,"pecorino".


Pasta and Arugula
1/2 pound small pasta
2 potatoes, peeled and cubed
4 tablespoons olive oil
3 whole garlic cloves
4 ounces anchovy fillets
12-15 almonds, halved
1 cup marinara sauce
1 cup arugula
1/2 cup pecorino cheese, grated
salt and pepper


In a large pot of salted boiling water cook potatoes for 2 minutes then add pasta and cook till al dente. Meanwhile in a large frying pan heat olive oil and saute whole garlic cloves, anchovies and almonds for about 3 minutes. Remove and discard garlic add tomatoes bring to a boil and simmer till pasta is finished. Strain pasta into frying pan and stir. Add arugula, cheese, salt and pepper.

Chef Chuck's Rib Eye Steak Sandwich

Panino con Bistecca alla Griglia


A tender and juicy rib eye steak sandwich, accompanied with sweet caramelized onions, sharp provolone cheese and a mayo thyme horseradish dressing. This pan grill steak seemed to melt in your mouth with every bite. A perfect combination, served with a fresh green salad, dinner is served.



Rib Eye Steak Sandwiches
2 rib eye steaks
3 tablespoons olive oil
2 tablespoons butter
salt and pepper
provolone cheese, sliced
2 onions,sliced
Use ciabatta rolls or your favorite bread.

Dressing
3 parts mayonnaise, 1 part horseradish, 1 teaspoon thyme

Wash and pat dry steaks and bring to room temperature, this takes about 30 minutes. In a frying pan on heat butter and 2 tablespoons olive oil and saute onions for about 15 minutes or until golden brown. Olive oil, salt and pepper both sides of steaks, heat grill or frying pan and sear steaks 4-5 minutes on both sides. Internal temperature should be 140 degrees for medium rare. Combine dressing and assembly sandwich.