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 Pane di Fontina

Pane e Fontina

A sure sign that the weekend has arrived, the oven is on 500 degrees, and the stone
is hot. It's time to make the pane ( bread ). Fontina is one of my favorite cheeses,
and it melts so well. The pungent flavor of the San Marzano sun dried tomatoes from
last years garden add texture and color. The artichokes and mushrooms are an added
surprise!

Pane and Fontina
2 cups warm water

1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon salt
Makes 2 loaves

Filling for 1

Fontina, sliced
mushrooms, sliced
artichoke hearts
San Marzano sun dried tomatoes, chopped

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and divide in two. Spread one piece onto a flour dusted cutting board and form into a rectangle shape about 1/4 inch thick. Layer fontina, mushrooms, artichoke hearts and tomatoes on dough. Roll dough and form a ring place on a baking sheet or directly onto heated stone. Brush egg whites on dough. Place in a 500 degree oven for 15 minutes or until golden brown.

Chef Chuck's Italian Onion Soup

Zuppa Di Cipolle

Italian onion soup is the answer to a cold snowy winter evening. The entire house is filled with a wonderful aroma, my appetite is growing. This is a very simple and inexpensive answer to a great dinner. As the onions caramelize they release their sugars and become so sweet. The sage gives an earthy taste and the wine gives it a richness. I also enjoy how the bread soaks up all that enriched flavorful broth! The fontina has an Italian origin, dating back to the 12th century. This creamy smooth cheese is from cow's milk so it has a mellow taste, and being a soft cheese it melts well.

Italian Onion Soup

3 large white or yellow onions sliced

1/4 cup olive oil
1 tablespoon butter

2 tablespoons fresh sage chopped

1/3 cup balsamic vinegar

1/4 cup red wine

4 cups organic chicken broth

thick crusty bread
fontina thick slices

In a pot heat olive oil and butter add onions and saute 15-20 minutes stirring often. Add wine, sage, vinegar, and chicken broth then simmer with lid on for about 20 minutes. In separate bowls (oven proof) place bread then soup and top with cheese. Broil till cheese melts, around 1 minute. Can substitute chicken broth for vegetable broth to make it vegetarian.