Pickled garlic is a flavorful condiment that's delicious to eat straight out of the jar. It has a crunch to it and can be used in salads, or can be served with a variety of meats or cheeses. It's wonderful stuffed in olives! I grew so much garlic, that I am always looking for different ways to preserve it :)
Pickled Garlic
garlic, whole cloves
red bell pepper, cut small
bay leaves
whole peppercorns
dried oregano
red hot pepper flakes
salt
olive oil
white vinegar
Peel garlic cloves and place in a sterilized jar along with red bell peppers. Add a few small bay leaves, a few peppercorns, a pinch of oregano, a pinch of red hot pepper flakes,and a pinch of salt. Pour in about 2 tablespoons of olive oil and fill the rest of the jar up with white vinegar. Place in the refrigerator for 2 - 3 weeks for optimum flavor.
This ultimate steak sandwich melted in my mouth. Skirt steak is inexpensive, yet full of flavor and when thinly sliced it's so tender. I composed my sandwich with buttery parmigiano cheese, peppery arugula, grilled red onions and garden fresh tomatoes. The dressing was a light mist of extra virgin olive oil and red wine vinegar.
Steak Sandwich
skirt steak 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons finely chopped red onion 1 teaspoon marjoram salt and pepper grilled red onions arugula parmigiano cheese, shaved tomato slices olive oil and red wine vinegar favorite rolls
Wash and pat dry steak, prepare marinate by combining olive oil, vinegar, onions, marjoram, salt and pepper. Pour over steak, cover with plastic wrap and refrigerate for at least 1 hour. Heat grill pan to high heat place steak on and cook for 3 minutes. Turn over and cook an additional 3 minutes. Place on a meat board, cover with foil and let rest for 15 minutes. Assemble sandwich with arugula, thinly sliced steak, grilled onions, parmigiano, tomato, a mist of olive oil and vinegar, salt and pepper.
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.
Spiedini di MaialeThese summer time pork kabobs are made with rosemary stems from the garden, which enhances the flavor of the pork and vegetables. I marinated the pork in an olive oil mixture overnight which really tenderized the pork. The vegetables and pork were placed on a stem of rosemary and grilled to perfection.
Pork Kabobs Marinate
1 pound county style pork ribs, 1 inch cubes 1/2 cup extra virgin olive oil 3 garlic cloves, chopped 1 tablespoon freshly squeezed lemon juice 1 teaspoon dry oregano salt and pepper
Wash and dry pork ribs, cut into one inch cubes. Combine all ingredients place in a large plastic bag add pork and marinate for at least one hour, I prefer overnight in the refrigerator.
Vegetables for Kabobs
1 red bell pepper 1 white onion, quartered 1 zucchini, skin on 1/4 inch thick small finger potatoes
In a small pot boil potatoes till fork tender. Arrange kabobs I started with a potato, zucchini, red pepper, pork and onion.
Basting Oil
1/3 cup extra virgin olive oil 1 teaspoon dry oregano salt and pepper
Heat outdoor grill or I used my stove top grill made by, Olvida. Place kabobs onto grill and cook for a few minutes, brush the basting oil on. Then do a quarter turn till all sides are browned and caramelized. Check temperature on pork it should register 155 degrees.
Ceviche di Merluzzo
What is cod ceviche? Well, it's a raw seafood salsa, perfect for the summertime. A simple recipe made with raw cod fish, marinated in a lemon and lime juice. Ceviche is originally a Latin American dish, Spain adjusted the recipe by giving it a Mediterranean touch, adding lemons and onions. My added touch of mango gave the ceviche a special sweetness. I serve mine with toasted bread rubbed with a garlic clove, and an ice cold beer.
Cod Ceviche
1/2 pound cod juice of 3 or 4 lemons, 3/4 cup 2 limes 3 scallions, chopped 3 garlic cloves, crushed 1 teaspoon salt fresh ground pepper 2 tablespoons capers 1 tomato, chopped
1/2 mango, chopped
2 tablespoons fresh parsley, chopped
Wash and cut up fish into small chunks, place in a small low bowl, set aside. In a small bowl combine fresh lemon and lime juice, on a board crush garlic and salt together to form a paste. Add paste to the juice along with fresh ground pepper, and onions stir and pour over fish. Cover and marinate for at least 2 hours in refrigerator. Add capers, tomatoes, mango and parsley, stir gently and serve on toasted bread.
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.
Slowly cooked beef submerged in crushed tomatoes, and fresh green beans. Start this dish in the afternoon, and in a few hours you will have very tender beef. A heart warming dinner served with a side of creamy mashed potatoes.
Italian Beef with Green Beans
1 - 2 pounds bottom round beef 3 tablespoons olive oil 2 garlic cloves 1 large can crushed tomatoes 1/2 pound fresh green beans 2 teaspoons dry oregano salt and pepper
Bring meat to room temperature, wash and cut in 1/2 inch slices. In a heavy cast iron pot simmer olive oil and garlic for about 2 or 3 minutes, remove garlic and discard. Season beef with salt and pepper, brown on both sides, add salt and pepper. Pour in crushed tomatoes, oregano, salt and pepper. Cover and simmer on low for 1 1/2 hours. Wash and cut off ends of green beans, cut in half add to sauce. Simmer an additional 1/2 hour.
A Spring time pasta recipe with grilled vegetables, fresh picked oregano, olive oil and shavings of parmigiana. I purchased this pasta while visiting in Italy. I enjoy the vegetable pasta this particular one is made with tomatoes, spinach and chili and it's so colorful. A light and delicious Spring pasta dish, perfect for Sunday dinner.
Pasta with Grilled Vegetables
1 pound pasta 2 zucchini, skin on, cut up in chunks 1 yellow pepper 1 green or red pepper 1 cup or so of cherry or grape tomatoes 1/4 cup extra virgin olive oil fresh oregano salt and pepper parmigiano cheese, shaved
Cut peppers in large flat pieces, cut zucchini in chunks and place on a oiled grill. Add tomatoes to grill and brush with olive oil, add salt and pepper. Grill till soft and you see some grill marks, turn over vegetables and brush with more olive oil. Remove and cut peppers in strips. If using cherry tomatoes after grilling you can cut them in half. Cook pasta in salted boiling water till al dente. In a large frying pan add the rest of the olive oil and all the vegetables, and the pasta along with a ladle of pasta water, mix to combine. Season with oregano leaves, salt and pepper to taste and a drizzle of olive oil.
Salted cod becomes so flavorful when marinated in this homemade tomato sauce. Planning ahead is a must, for this cod needs to soak in water to rehydrate for three days. The cod was tender and tasted so good especially with the mashed potatoes, and all that gravy. A comfort dish to enjoy anytime of the year.
Salted Cod with Tomatoes
1 pound dry salted cod 3 tablespoons olive oil 1/2 onion, diced 2 carrots, diced 2 celery stalks, diced 2 garlic cloves, minced 1 large can tomato sauce 2 teaspoons dried oregano 2 teaspoons dried basil salt and pepper
You must soak the cod in cold water for three days, changing the water 3 times a day. I keep it covered with plastic wrap. Pat dry and cut into large pieces, remove skin and any bones. In a large frying pan heat olive oil and saute onions, carrots and celery for 5 minutes, add garlic for another minute. Add tomato sauce, oregano, basil, salt and pepper, simmer 20 minutes. Add chunks of cod, cover and simmer an additional 40 minutes. Serves 4 Ricette by Chef Chuck's Cucina
PizzaconPeperonieCipolle
A simple yet scrumptious pizza the whole family will enjoy. Why order out when you can make this at home with the family! I used tipo 00 (double zero) flour, San Marzano type tomatoes from Italy, the best mozzarella you can obtain, and fresh basil. All these fine ingredients, result in the flavors of a true classic Italian pizza. This is the Emile-Henry pizza stone, which really enhanced the cooking, it can be used on top of gas or electric stove, in the oven, or on the barbecue.
Chef Chuck's Pizza (Pizza with Pepper and Onion)
Dough 4 1/2 cups flour 1 tablespoon yeast 1 tablespoon sugar 1 teaspoon salt 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar
Toppings San Marzano tomato sauce Buffalo mozzarella red and yellow bell peppers white onion fresh basil
Prepare dough by combining 2 cups warm water, about 110 degrees, with the yeast and sugar. Let rest for 7 minutes, add olive oil and vinegar. Place in food processor, along with the flour and salt. Combine until a ball forms. Knead dough till smooth, place in a oiled bowl, cover and let rest in a warm spot for 2 hours or until it doubles. I used a third of the dough to make each pizza. I like it thin, add just a splash of sauce, thin slices of mozzarella and your toppings. Preheat oven and stone to 525 degrees, using a pizza paddle slide pizza onto stone and cook for about 10 minutes. Serve with a drizzle of extra virgin olive oil. Makes 3 pizzas.
A fresh and simple way to make cod fish taste delicious. Baked with grated potatoes, panko, olive oil, salt and pepper served on a bed of creamy pea sauce. A light and healthy dish, with a beautiful presentation.
Baked Cod with Creamed Pea Sauce
2 pieces cod 1 potato panko breadcrumbs olive oil salt and pepper Sauce 3/4 cup peas 4 tablespoons water 2 tablespoons olive oil 2 tablespoons heavy cream salt and pepper
Wash and pat dry cod, arrange in a baking dish, lined with aluminum foil. Peel and grate a potato, spread on top along with a sprinkle of panko breadcrumbs, salt, pepper and a drizzle of olive oil. Bake at 375 degrees for 10 minutes, broil for 3-4 minutes to brown the top. Sauce In a small pot heat water and peas add olive oil, cream, salt and pepper. In a blender or a hand blender puree the peas to a creamy consistency. If needed add more water. Pour a small amount of creamed pea sauce on plate, place fish on top. Serves 2
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.
These Roman style tomatoes are stuffed with rice, garlic, herbs and capers. Drizzled with extra virgin olive oil and baked to perfection. The potatoes help keep the tomatoes in place. A delicious appetizer or a tasty side dish, these tomatoes can be served hot or cold.
Stuffed Tomatoes
4 organic tomatoes 1 cup rice, cooked al dente 1 garlic clove 1 tablespoon basil 1 tablespoon parsley 1 tablespoon capers 2 potatoes, peeled and sliced salt and pepper olive oil
Wash tomatoes cut bottoms off, using a teaspoon remove pulp. In a food processor combine pulp, garlic, basil and parsley, blend well. Place pulp in a bowl add cooked rice, capers, salt and pepper. Fill each tomato with rice mixture, place tomato lids on. Peel and cut potatoes, arrange around tomatoes, this will help the tomatoes stay in place. Drizzle olive oil over tomatoes and potatoes. Bake at 375 degrees for 45 minutes.
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.
Pasta e Fagioli is a famous dish in Italy, probably because beans are extremely popular. There are so many varieties in making this recipe, depending on the region. I suggest using a high quality olive oil, and select a short pasta that is comparable to the size of the beans. A wonderful and hearty meal that takes little time to prepare.
Pasta and Beans
1 onion, rough chopped
1 carrot, rough chopped
2 celery, rough chopped
2 slices pancetta, 1/4 inch thick, chopped
1/2 cup extra virgin olive oil
2 garlic cloves, whole
1-14oz. can diced tomatoes
4 cups organic vegetable broth
1 tablespoon red wine vinegar
2 cans kidney beans, drained
8 ounces ditalina pasta
salt and pepper to taste
parmigiano cheese, grated
Chop onion, carrot and celery then place in a food processor, chop, then add pancetta and chop till fine. In a large pot add onion mixture then pour olive oil in slowly, add whole garlic and cook on medium heat for 20 minutes. Add tomatoes, broth, red wine vinegar, and simmer an additional 10 minutes. Cook pasta only 3 minutes and drain add to pot along with the beans, cook 4 more minutes. Season with salt and pepper and serve with grated parmigiana cheese. Can substitute pancetta with bacon.
