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 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.

Chef Chuck's Strawberry Roll Cake

Rotolo di Fragole


Celebrate Mother's Day with a refreshing light strawberry dessert. An elegant ending to a great meal, soft sweet sponge cake, fresh juicy strawberries, and whipped creamy cheese filling. Sprinkle in your favorite white chocolate and this becomes something special.
HAPPY MOTHERS DAY TO ALL THE MOMS

Strawberry Roll Cake


Cake
3 eggs
1 cup sugar
3 tablespoons warm water
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
pinch of salt
powdered sugar


Filling
1/2 pound fresh strawberries
1 cup whole milk ricotta
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
2 ounces white chocolate


Cake
Separate room temperature eggs, in a small bowl, whip whites and a pinch of salt, till stiff peaks form, set aside. In a large bowl beat egg yolks and sugar for 3 minutes, add one teaspoon of warm water at a time. Add vanilla, fold in egg whites a little at a time by hand. Fold in sifted flour and baking powder.
Pour into a 10x15 inch baking pan that is lined with parchment paper and butter. Bake at 375 degrees for 12 minutes. While the cake is baking, lay out a cloth towel, sprinkle a generous amount of powdered sugar. Turn out cake onto towel and while hot roll up cake. Place on a cooling rack for 30 minutes, with cloth over the cake. Unroll, trim edges.
Filling
In a small mixing bowl whip heavy cream till firm peaks appear, set aside. In the same mixing bowl add ricotta cheese, powdered sugar and vanilla beat for about 2 minutes, scraping sides. Fold in whipped cream.
Spread a thin layer of cream on cake, then cut up strawberries and shaved white chocolate. Roll up gently and place on a serving plate seam side down.
Decorate with more cream and a few strawberries and shaved chocolate.

Chef Chuck's Baked Pasta and Eggplant

Pasta e Melanzane


Baked pasta and eggplant is a wonderful side dish, or appetizer easy to assemble and so impressive looking. I serve this vegetarian dish on the table and cut slices for everyone to enjoy.


Baked Pasta and Eggplant


1 eggplant
1 egg
parmigiana cheese, grated
salt and pepper
olive oil
1/2 pound angel hair pasta
marinara sauce


Prepare sauce, cut ends off eggplant, peel and slice thin, I used a mandolin. Lay out slices on paper towels and cover with paper towels, let rest 30 minutes, this takes out the bitterness of the eggplant. Use 2 bowls, scramble eggs, cheese, salt and pepper in one and the other bowl Italian breadcrumbs, or panko. Dip each slice of eggplant in the egg mixture and then coat with breadcrumbs. Heat olive oil and fry 4 at a time and lay out on paper towels. Cook pasta till al dente, drain and coat with sauce. Use a small bowl layer the eggplant slices, and fill with pasta, seal with a layer of eggplant slices. Cover with foil, place the bowl on a baking pan and bake at 350 degrees for 30 minutes. Cool 10 minutes, invert onto the serving plate, cut slices.
Ricette by Chef Chuck's Cucina

Chef Chuck's Sausage Strata

A strata for breakfast is the perfect way to start your day, assemble the night before and then bake in the morning. I use my focaccia recipe for the bread cubes and hot Italian sausage. Soaking all evening in eggs, whole milk and parmigiana, guarantees a fluffy light breakfast.


Sausage Strata


8 organic eggs
2-3 hot Italian sausage links
1 onion, diced
2 garlic cloves, minced
1/2 cup parmigiana cheese, grated
2 cups whole milk
2-3 cups bread cubes
salt and pepper
2 tablespoons olive oil
1 tablespoon butter

Open sausage links and break up, cook in olive oil till brown. Drain and set aside. In same pan saute onions, season with salt and pepper cook about 5 minutes. Add garlic and saute another minute, return sausage to pan. Whisk eggs, cheese and milk together. Use a 9x12 baking dish, butter bottom and sides. Place bread cubes in pan then sausage and onions, and pour egg mixture over the top. Cover and refrigerate for at least 2 hours or over night. Bake uncovered 350 degrees for 40 minutes. Cut in square servings.

Chef Chuck's Potato Pancakes with Pine Nuts

Frittatine Patate e Pinoli


Potato pancakes can be served as crispy appetizers or a vegetable side dish. Fried to a golden brown, these small pancakes are made with potatoes, sauteed onions, freshly grated parmigiana cheese, organic eggs and buttery pine nuts. A simple vegetarian recipe that you can enjoy making with the whole family.


Potato Pancakes

3 potatoes
1 onion, diced
4 eggs
1 cup parmigiana cheese, grated
4 tablespoons toasted pine nuts
2 tablespoons fresh parsley, chopped
salt and pepper
1 tablespoon butter
olive oil


Boil potatoes till fork tender. Meanwhile brown onions in 2 tablespoons olive oil and 1 tablespoon butter. Toast pine nuts in a small dry frying pan for 5 minutes, stirring occasionally. Drain and mash potatoes, add all other ingredients and let rest for 10 minutes. Heat a frying pan, add a little olive oil and form small pancakes, fry on both sides till golden brown. Makes about a dozen. Serve with a marinara sauce or a hot sauce.

Chef Chuck's Eggs in Purgatory

Uova al Purgatorio


Eggs in Purgatory is a very spicy tomato sauce with fresh eggs poached gently on top. I enjoy the eggs served over crusty Italian bread. This recipe is simple, inexpensive and really delicious. With any left over sauce, serve with pasta.


Eggs in Purgatory
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon hot pepper flakes
1/2 cup finely chopped onions
pinch of salt
1 large can of tomato sauce
eggs
parmigiano cheese, grated


In a small sauce pan heat olive oil and brown paste, oregano and red hot pepper flakes for 3 minutes, stirring occasionally. Add onions, salt and cook an additional 2 minutes. Pour in tomato sauce simmer for 20 minutes, with lid on. When sauce is boiling gently add eggs cover and cook 2-3 minutes. Sprinkle with parmigiana cheese and red hot pepper flakes, serve over bread.

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 Zucchini Frittata

Frittata di Zucchine al Forno

A zucchini frittata, filled with delicate zucchini, fresh eggs, parmigiano cheese, soft ricotta, and basil. A perfect vegetarian frittata to serve as an antipasti or as a vegetable side dish. This recipe can be enjoyed hot or cold.

Zucchini Frittata
4 medium zucchini
2 1/4 cups, sliced thin
3 tablespoons olive oil
salt and pepper
1 onion, chopped fine
6 eggs
1 cup parmigiana cheese, grated
1/4 cup ricotta
2 tablespoons fresh basil, chopped


Wash and dry zucchini, use a mandolin or slice thin, fry in 2 tablespoons of olive oil, season with salt and pepper and cook for about 10 minutes. Remove and heat 1 tablespoon olive oil and fry onions till soft. Line an 8 or 9 inch pan with parchment paper, oil lightly, spread zucchini in pan top with onions. In a bowl whisk eggs, both cheeses, salt and pepper and pour over zucchini. Sprinkle chopped basil on top and grate parmigiana over the frittata. Bake at 400 degrees on bottom rack for 20 - 25 minutes or until top is golden.

Chef Chuck's Egg Drop Soup

Stracciatella

We are celebrating the first evening of Autumn, with a warm bowl of egg soup. An Italian classic, with just a few ingredients, it's inexpensive and packed with flavors.

Egg Soup
3 eggs, beaten
6 cups organic chicken broth
or beef broth
3 tablespoons semolina flour
3 tablespoons parmigiana cheese, grated
1 tablespoon fresh parsley, chopped
salt and pepper to taste


In a bowl beat eggs with 1 cup chicken broth, semolina, parmigiana, parsley, salt and pepper. In a medium size pot heat 5 cups chicken broth to a boil, slowly whisk in egg mixture and continue to whisk for 3 minutes.
Ricette by Chef Chuck's Cucina

Chef Chuck's Stuffed Eggs

Uova Farcite


Stuffed eggs is a sign of the summer season served over a bed of lettuce, with sliced garden tomatoes on the side. These eggs are filled with a creamy mixture of yolks, mayo, parsley, paprika, salt and pepper. Topped off with a caper or two gives a tang of saltiness to these stuffed eggs.


Stuffed Eggs
8 eggs, boiled and peeled
3-4 tablespoons mayonnaise
1 teaspoon mustard
1 tablespoons fresh parsley, finely chopped
1/4 teaspoon paprika
salt and pepper to taste
capers
lettuce
tomatoes, sliced


In a medium size pot, place 8 eggs, fill with water just till eggs are covered. Salt and boil the water then turn heat off, put lid on and wait 15 minutes. Drain and run cold water over eggs to cool, peel and cut in half. Put yolks in a bowl and mix together the mayo, mustard, parsley, paprika, salt and pepper. Fill yolk mixture in a pastry bag or a small plastic bag cut a small hole in one corner and pipe in yolk. Place a caper or two on each egg, sprinkle paprika and pepper on top.

Chef Chuck's Lemon Loaf

Pagnotta al Limone


A fresh and zesty lemon loaf perfect for this time of year. Lemon loaf with chocolate icing can be served alone or with whip cream, berries, or ice cream. A bright blend of lemon and chocolate creates a wonderful dessert.

Lemon Loaf
1 1/2 cups sugar
12 tablespoons butter, softened
3 eggs, room temperature
1 teaspoon lemon zest, finely chopped
juice of 1 lemon
6 ounces vanilla yogurt
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt


Preheat oven to 350 degrees. Sift together flour, baking powder and salt set aside. Beat butter and sugar together for 1 minute. Add eggs one at a time, then zest, juice, yogurt and vanilla. Put mixer on low and add flour mixture till combined. Butter and lightly flour a 9x5 loaf pan, place on a baking pan, bake 1 hour.


Chocolate Icing


1/2 cup semi-sweet chocolate
1/4 cup heavy cream

zest of 1/2 a lemon,
for top of loaf


Place chocolate and cream in a double boiler heat on low and stir till chocolate is smooth. Remove from heat and cool for 15 minutes. Pour over loaf and spread chocolate, grate lemon
zest over top and refrigerate.

Chef Chuck's Vegetable Frittata

Frittata di Verdure

A Frittata is an Italian omelet, mine is thick and fluffy and filled with vegetables, cheese and herbs. Sometimes filled with meats and or pasta. It is partially cooked in a skillet and then broiled in the oven to give it that golden color. A great way to use any vegetables or cheeses that you might have around. This is a wonderful recipe when you have company for breakfast or for next days lunch.

Frittata
12 organic eggs
3 tablespoons heavy cream
2 tablespoons extra virgin olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/2 red bell pepper, chopped
1/2 cup mushrooms, chopped
1/2 onion, chopped
1 cup parmigiano cheese
salt and pepper to taste


In a 12" skillet heat olive oil, saute peppers and onions for about 5 minutes add mushrooms and cook 1 minute. Whisk eggs, salt and pepper and milk together in electric mixer for 1 minute, add to pan. Add 1/2 cup cheese, lift egg edges to allow uncooked egg mixture to cook. When the frittata is almost set, sprinkle with remaining cheese and place in 425 degree oven till golden brown about 4 minutes. Slide knife around edge of pan to release frittata, let rest a few minutes. Cut in wedges.

Chef Chuck's Italian Red Snapper

Dentice

Catch of the Day !

This crispy snapper was so moist and the tomatoes and shallots gave it a light delicate flavor. The fresh lemon juice added a bright zing! A great pairing with the garlic spinach and beans
for a smooth texture.

Red Snapper

1 pound red snapper
1 egg, beaten

1/2 cup breadcrumbs
1 cup canola oil
1 tomato, diced

3 shallots, diced
1 tablespoon fresh

rosemary, chopped

juice of 1/2 a lemon

Spinach

fresh organic spinach

1 tablespoon extra virgin olive oil

2 garlic cloves, minced
1/4 cup cannelloni beans

salt and pepper to taste

Wash and pat dry fish, dip in egg then breadcrumbs. Heat oil in frying pan and brown fish 3 minutes on each side, set aside. Pour out the oil and saute onions, tomatoes, rosemary and lemon juice cook for about 2 minutes. Plate fish and top with tomato toppings. Wash and dry spinach, heat olive oil in pan add garlic cook for 30 seconds add spinach, salt and pepper cook on low, till leafs are wilted add beans remove from heat.
Serves 2

Chef Chuck's Italian Cream Cake

Torta alla crema

This is a creamy, pecan cake which is great for any special occasion. The coconut compliments the texture of this dessert. The pecans are soft and crunchy and the buttermilk adds to the moisture.

Italian Cream Cake
1 cup butter, softened
2 cups sugar
5 eggs
1 cup buttermilk
1 teaspoon vanilla
1 cup sweetened coconut
1 teaspoon baking soda
2 cups flour
3/4 cup pecans, chopped

Icing
8 ounces cream cheese,
room temperature
1 teaspoon vanilla
2 tablespoons milk
3 cups confectioners sugar
2 tablespoons pecans, chopped
2 tablespoons pecans,
finely chopped for decorating

In an electric mixer cream together butter and sugar till light and fluffy. Add eggs one at a time, buttermilk, vanilla, coconut, baking soda, flour and nuts. Grease three 8 inch pans pour batter evenly and bake at 350 degrees for 30 minutes or until toothpick comes out clean. Cool 15 minutes and place cakes on a rack cool completely. In a mixer combine all ingredients for the icing. Ice each layer of cake and sides sprinkle extra fine nuts on top and side of cake.

Chef Chuck's Coconut Cookies

Biscotti della Cocco


These cookies are light and airy with an outer crunch and a soft chewy center. A hit of orange and chocolate in every bite, life is so sweet!

Coconut Cookies
3 egg whites
1 teaspoon vanilla
3/4 cup confectioners sugar
1 1/4 cup sweet coconut
1/2 cup flour
1/4 teaspoon orange zest
chocolate for drizzling


Preheat oven to 350 degrees. Whisk egg whites till soft peaks form then add vanilla continue to whisk till firm peaks appear. Gently fold in sugar, coconut, flour and zest. Let sit for 10 minutes for coconut to soak up moisture. Place on baking sheet covered with parchment paper and bake for 12 minutes. Cool and drizzle chocolate on top.

Chef Chuck's Zeppoli Arancione

Zeppole all'Arancia


Zeppoli are light deep fried dough balls, tossed in cinnamon sugar. This fried dessert is an authentic international dessert with many different names and recipes. These tasty treats are
often found at carnivals and festivals. Zeppoli can be sweetened with zest of orange or lemon.
The orange zest seems to add a burst of flavor. When biting into these treats the center melts in your mouth while the outer shell is crunchy. It's so light, crispy, and sweet altogether this brings happiness. Sometimes served with sprinkled powdered sugar instead of cinnamon and sugar or even drizzled with honey. Serve warm with a sweet glass of red or white wine.


Zeppole
1 cup flour
8 tablespoons butter
3 tablespoons sugar
1/4 teaspoon salt
1 cup water
1 teaspoon orange zest
4 eggs
olive oil for frying
1/2 cup sugar
1 teaspoon cinnamon


Mix sugar and cinnamon and set aside. In a medium saucepan on medium high heat add butter,
3 tablespoons sugar, salt and water bring to boil. Remove from heat and add flour all at once and stir with wooden spoon till it forms a ball. Place in mixer wait 1 minute for dough to cool then add 1 egg at a time, add zest and combine, until smooth. Heat 2 inches of olive oil in small saucepan till temperature is 375 degrees. Using two teaspoons try to form a ball and carefully drop dough into oil, fry 3 at a time. Turn zeppoli and maintain temperature and fry for 3-4 minutes so the inside will cook. Put on towels and then mix in bowl of cinnamon sugar.
Makes about 24

Chef Chuck's Italian Asparagus

Asparagi

Asparagus sprouting is a sign that spring is near something we all want to hear. A healthy vegetable low in calories, rich in vitamins A and B. I like the thin stalks they seem to be more tender and more enjoyable to eat. I used small red nubian garlic from Sicily that I grew last year any good quality garlic will do. This dish is a meal in itself it has everything you desire bread, meats, cheese, and vegetables. Served with a glass of wine we have a well balanced dinner!


Italian Asparagus
1 pound organic asparagus
2 tablespoons extra virgin olive oil
7 small garlic cloves, thinly sliced
2 eggs
1/4 cup water
2 slices Italian bread
8 thin slices prosciutto
parmigano shavings
salt and pepper to taste


Wash stems, holding one stalk at each end bend and where it breaks is where you want to cut the rest. In a frying pan add olive oil and garlic and simmer 30 seconds. Add asparagus, water, salt and pepper simmer for 5 minutes with lid on. In a separate frying pan cook egg sunny side up! Place 1 thin slice of bread on serving plate wrap some of the asparagus with proscuitto and place on top of bread. Then put egg on top of stalks, drizzle oil, garlic, shaved parmigiano, salt and pepper on top of dish.
Serves 2

Chef Chuck's Italian Meatloaf

The Eggs are nesting comfortably : )

Chef Chuck's Italian Meat Loaf
This dish brings back memories of my mom in the kitchen making the best she can out of what she had. The smell and flavors are also a reminder of those days at the kitchen table every evening. It smells like GRANDMOTHERS kitchen !!
I guess I am still in the comfort food mode this winter and wanted some good organic beef. The mix of potatoes and peas topped with tomatoes brings that good old home cooking back!!


Chef Chuck's Meat Loaf
1 pound organic ground beef
1 cup Italian bread crumbs
1/2 cup parmigiano cheese grated
2 eggs
2 tablespoons milk
2 tablespoons fresh parsley chopped
1 tablespoon flour
2 hard boiled eggs peeled
salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 potatoes peeled and small cubes
1 cup peas
1 cup marinara sauce


Combine all ingredients and form into 2 pieces place hard boiled eggs between the 2 pieces and seal with hands. Form into your desired shape. Sprinkle flour on all sides of meat loaf. Heat fry pan add butter and olive oil and brown meat loaf on all sides add potatoes, peas and sauce. Cover and bake 375 degrees for 20-25 minutes. Internal temperature should be around 160.