Chef Chuck's Frico with Vegetables

 

Frico con le Verdure

A crispy parmigiano cheese frico with fresh sauteed vegetables is a superb appetizer to serve for the holidays.  Easy to assemble in a small frying pan. Melt grated parmigiano cheese till crisp, add sauteed vegetables and wrap the crisp while it is still warm.  Serve with cheese or dip.  I used the finest Parmigiano Reggiano in the world, made by my friends in Parma Italy, the Pelagatti family.  Thank you for the hospitality during our visit.

Frico with Vegetables

parmigiano cheese, grated

1 zucchini, cut in thin strips

1 carrot,cut in thin strips

1 potato,cut in thin strips

chives, sliced thin 

extra virgin olive oil

salt and pepper

In a frying pan heat a drizzle of olive oil and sauteed the vegetables with a touch of salt and pepper.  In a separate small frying pan on medium heat add grated cheese.  When crisp forms and sets it's done.  Remove and fill with vegetables and roll while crisp is still warm.

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 Steak Sandwich

Bistecca Panino


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.

Chef Chuck's Beef Ravioli

Casonsei of Brescia


A beef ravioli recipe from Brescia, an ancient town in the beautiful Lombardy region, which lies in the famous Po Valley, in northern Italy. These delicate ravioli are filled with a beef and breadcrumb mixture, then gently sauteed in a butter and sage sauce.


Beef Ravioli


Filling
7 ounces ground beef
2 ounces butter
2 tablespoons beef broth
3/4 cup seasoned breadcrumbs
1/4 cup parmigiano cheese, grated
1 egg
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1 garlic clove, minced
salt to taste


In a frying pan brown butter add chopped meat and beef broth, till cooked. Stir in breadcrumbs, parmigiano cheese and salt. Remove from heat add egg, parsley, garlic and garlic powder. Salt to taste.


Dough
1 2/3 cups flour
3 eggs
1/4 teaspoon salt


Combine in a food processor till ball forms, or make a well with the flour add eggs in middle and mix till all combined and smooth. Wrap in plastic wrap and let rest for 1/2 hour.


Sauce
4 ounces butter
2 tablespoons fresh sage leaves, chopped


Saute in a large frying pan for a minute or two.

Roll out dough and make ravioli or any shape, using 1 tablespoon of beef in each ravioli. Place on a baking sheet sprinkled with semolina and cover with a towel, till all the ravioli are prepared. Boil in salted water for 3 minutes, then transfer to the butter and sage pan and serve with grated parmigiano cheese on top. Makes about 3 dozen.

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 Pasta with Grilled Vegetables

Pasta alla Verdure Grigliate


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.

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 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 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 Garden Vegetable Wraps

Garden Vegetable Wraps


A light healthy meal filled with garden vegetables, great for a picnic or a to go lunch. The zucchini, tomatoes and onions were just picked from the garden. The combination's are endless, use your favorite veggies and cheese.


thin tortillas
hummus
tomatoes
zucchini
onions
carrots, shredded
fresh spinach leaves
parmigiano cheese, grated
salt and pepper


Slice tomatoes, zucchini and onions very thin. Warm tortilla, spread a thin layer of hummus and layer vegetables on tortilla add cheese, salt and pepper, roll up and cut on a diagonal.

Chef Chuck's Orecchiette with Sausage

Orecchiette con Salsiccia


The shape of Orecchiette pasta, meaning small ear, holds onto all these wonderful flavors of sausage, garden vegetables, white wine and red hot pepper flakes. A simple combination of unique shaped pasta with garden fresh onions, zucchini and garlic makes this recipe a summer special.


Orecchiette with Sausage
1 pound orecchiette pasta
1/4 cup olive oil
4 Italian sausage links
3 garlic cloves, lightly crushed
1 small white onion
4 baby zucchini
1 cup white wine
salt and pepper
red hot pepper flakes
sprig of rosemary
parmigiano cheese, grated


In a large pot heat water, add salt cook pasta till al dente. In a large frying pan heat olive oil, add garlic and remove sausage casings and brown sausage. Stir and cook about 3 - 5 minutes, move sausage to side of pan and discard garlic. Add onions, and saute till translucent then add zucchini, white wine, salt, pepper. Bruise rosemary stem by hitting it with the back of a knife, this will release the aromas. Mix and simmer an additional 3 minutes, remove rosemary and discard. Add pasta to this mixture with a little pasta water stir and add red hot pepper flakes. Grate parmigiano cheese on pasta.

Chef Chuck's Pasta and Broccoli

Pasta e Broccoli 


A favorite pasta dish that my Mom always made, usually with cavatelli pasta. Any short pasta will do, with just a few ingredients in this recipe be sure to use quality foods. Served hot or cold this is simple and delicious.

Pasta and Broccoli
1 pound pasta
1 pound organic broccoli, cut to bite size florets
4 garlic cloves minced 2 tablespoons extra virgin olive oil
1 1/2 cups organic chicken or vegetable broth
1/2 cup parmigiano cheese
salt and pepper to taste
optional hot pepper flakes


Cook pasta according to al dente. In a large saute pan on medium heat add olive oil and garlic for 1 minute, stirring. Add broccoli and broth, cover and simmer until fork tender about 5 minutes. Add drained pasta to broccoli sprinkle on cheese, salt and pepper and toss. Can be served hot or cold.
Buon Appetito

Chef Chuck's Stuffed Onions

Cipolle Farcite


A unique sweet baked onion filled with a meaty stuffing. First boiled, then stuffed and baked to perfection. Onions and beef have always been a great marriage of flavors.


Stuffed Onions
4 medium size white onions
1 tablespoon butter
2 tablespoons olive oil
1/2 onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 tomato, diced
8 ounces organic ground beef
2 tablespoons Italian breadcrumbs
1 tablespoon fresh parsley, chopped
1 egg
1/4 cup parmigiano cheese, grated
salt and pepper to taste


In a large pot of boiling water add onions and boil for 10 minutes, remove and set aside. In a frying pan heat butter and olive oil saute onions and peppers for 3-5 minutes. Add garlic and tomatoes, stirring for another minute. Cook beef with bread crumbs, parsley, salt and pepper till browned. Stir together the egg and cheese and add to beef mixture, remove and let cool. Cut the bottom of the onion off so it will sit, then cut off the top and with a teaspoon and knife hollow out most of the inside. Stuff each onion and place on a baking sheet, bake at 350 degrees for 40 minutes, uncovered.

Chef Chuck Fried Spinach Balls

Palline di Spinaci Fritti

Fried spinach balls are a wonderful appetizer, creamy and crunchy, full of flavors. Fresh spinach from the garden, the best ricotta you can purchase, parmigiano cheese from Italy and pungent garlic, all these ingredients together are quite tasty.

Fried Spinach Balls
5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs
salt and pepper to taste
light olive oil for frying


Wash and dry spinach leaves, chop and set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt and pepper. Add spinach and mix well, form in small balls. Dip in beaten egg then breadcrumbs. Heat oil to 350 degrees and fry 3 at at time till golden brown. Drain on cloth or paper towels, salt and serve.

Chef Chuck's Homemade Manicotti

Crespelle

Homemade crespelle makes my recipe for manicotti, irresistible. Crespelle, meaning crepes in Italian, is the only way to make the best manicotti. Inside are three cheese's, eggs, parsley, salt and pepper. Always use your favorite marinara sauce. It's a very easy recipe and so worth it ,you will never buy store bought shells again!

Crespelle
1 cup flour
1 cup milk
3 eggs
1 tablespoon butter
extra virgin olive oil


Mix all ingredients together, lightly oil pan and pour about 3 tablespoons of mixture into a 6 inch non stick frying pan. Slowly swirl in pan and cook for about 45 seconds to 1 minute. Flip over and cook another 45 seconds to 1 minute. Remove and continue cooking until the rest of the batter is used. Can make a day ahead, refrigerate.


Filling


2 pounds ricotta
2 eggs
1/2 cup parmigiano cheese, grated
1/2 pound mozzarella cheese,grated
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
marinara sauce


Combine all ingredients, using a 11x7 pan or similar, coat bottom of pan with sauce. Fill each crespelle with the cheese mixture and roll up, place in pan add more sauce over manicotti and sprinkle with parmigiano cheese. Bake at 350 degrees for 30 minutes.
Buon Appetito!

Chef Chuck's Chicken Parmigiano

Pollo al Parmigiano


Chicken parmigiano is a breaded chicken cutlet, fried and broiled to perfection. Using the finest ingredients, such as the, King of Italian cheeses, parmigiano reggiano. This cow's milk cheese, has a sharp and rich flavor. The Italians take extreme pride in producing this fine cheese. No substitute can compare to the taste of parmigiano reggiano imported from Italy. Flattening the chicken is important, to ensure a tender chicken breast. Do not overcook so you have a moist chicken, 165 degrees internal is perfect, as it will continue to cook once removed from oven. Serve with vegetables and a side of pasta.


Chicken Parmigiano
2 organic boneless chicken breasts
1 egg
1/4 cup Italian breadcrumbs
1/4 cup plus 1 tablespoon,
parmigiano reggiano cheese, grated
1/4 cup mozzarella cheese, grated
1/2 cup marinara tomato sauce
3 tablespoons extra virgin olive oil
salt and pepper to taste


Wash and pat dry chicken, flatten with mallet in a plastic bag, to about 1/2 inch thickness. In a bowl mix egg, 1 tablespoon parmigiano cheese, salt and pepper. In another bowl mix bread crumbs and 1/4 cup parmigiano cheese. Dip chicken in egg mixture then bread crumb mixture. Heat olive oil in frying pan over medium high heat, saute' for a few minutes on each side till golden brown. Using a oven proof dish coat with half the sauce, place chicken in and top with remaining sauce and mozzarella cheese. Broil in oven for 1 to 2 minutes till cheese melts and gets bubbly.
Serves 2

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 Penne and Artichoke

Penne con carciofi

We have a family dinner every Sunday, when we look forward to having our children, significant others and dogs coming for dinner. Our tradition is to have a pasta dish. This elegant and light penne dish is sure to please any pasta lover. Each ingredient comes together to create a blend that is delicious. The artichokes marinated in olive oil have a soft texture and great taste. By simmering the pistachio's in olive oil, it allows the nuts to release it's nutty flavor and gives the penne some crunch. Any pasta dish with peppers, olives, garlic and of course parmigiano is always fantastic.

Penne and Artichoke
1/2 pound penne pasta

5 tablespoons extra virgin olive oil
1 cup artichoke hearts halved
3 tablespoons red roasted peppers chopped

2 tablespoons salted whole pistachio's
1 garlic clove minced

10 large black olives halved

1 cup parmigiano cheese grated

salt and pepper to taste

Bring a large pot to boil add a generous amount of salt and cook pasta to al dente. In a large sauce pan on medium heat add 4 tablespoons olive oil and simmer pistachio's 2 minutes. Add peppers, olives, and artichokes and mix together. Stir in salt, pepper and garlic. Drain pasta and add to artichoke mixture stir in parmigiano cheese and drizzle 1 tablespoon of olive oil on top.

Buon Appetito