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 Pizza

Pizza con Peperoni e Cipolle
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.

Chef Chuck's Sausage and Peppers

Salsiccia e Peperoni


An old favorite family recipe, sausage and peppers. Pan grilled hot or sweet Italian sausage combined with onions and peppers is a great blend. This dish is also delicious with tomato sauce added and served on a sandwich.


Sausage and Peppers
6 hot or sweet
Italian sausage links
2 large onions, sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
3 tablespoons olive oil
1 tablespoon dried oregano
salt and pepper to taste


Grill or pan fry sausage till browned, internal temperature should be 140-145 degrees. In a large sauce pan heat olive oil add peppers, oregano, salt and pepper cook for about 5 minutes. Then add onions and saute till they are translucent. Add sausage to onions and peppers, drizzle with olive oil. Serves 4 - 6.

Chef Chuck's Sausage and Red Pepper Risotto

Salsiccia e Peperoni Risotto

Sausage and red pepper risotto, is a supreme comfort food on a chilly evening. Pull up a chair and sit for 20-25 minutes to make this meal in one pan. Risotto needs your constant attention to achieve a creamy smooth consistency. The wait is well worth it.

Sausage and Red Pepper Risotto

1 cup arborio rice

3 hot Italian sausage links

4 cups beef broth

1 onion, chopped

1 red pepper, chopped

2 tablespoons olive oil

1 tablespoon butter

1 cup parmigiano cheese, grated

2 teaspoons dried oregano

salt and pepper to taste

Cut open the sausage to remove the meat, in a large frying pan heat olive oil and butter add onions and peppers for about 3 minutes. Add sausage and brown the meat. If needed add a little olive oil then add rice and toast for 2 minutes, stirring. Slowly add broth a little at a time till all is absorbed, add oregano. Sprinkle the cheese over the risotto and salt and pepper to taste.

Chef Chuck's Chicken with Peppers

Pollo con Peperoni


A hearty chicken dinner the whole family will love. The smells are making my mouth water from the roasted peppers to the chicken and onions simmering in the pot. The chicken comes out moist, tender and flavorful. I made this dish with couscous, you can use rice or orzo. A classic Roman dish usually served with rustic bread.


Chicken with Peppers
1 1/2 pounds organic chicken breasts
2 bell peppers, roasted and sliced
1 onion, sliced
3 garlic cloves, minced
1 celery stalk, thinly sliced
1 tablespoon butter
3 tablespoons olive oil
3 tablespoons flour
1 cup whole tomatoes,
cut in large slices
1 cup organic chicken broth
1 tablespoon fresh parsley, chopped
salt and pepper to taste
2 cups couscous


Roast peppers over open flame till charred, place in a brown bag for 15 minutes, then peel remove seeds and slice. Wash chicken, cut in large pieces, cover with wrap and pound. Salt and pepper the chicken and toss in a bowl with flour. Heat butter and olive oil in a large pot brown chicken pieces on both sides. Add garlic, peppers, onions and celery. Pour in tomatoes, chicken broth, parsley, salt and pepper. Cover and simmer for 20 minutes.

Chef Chuck's Baked Shrimp Piccanti

Gamberi Piccanti

A baked shrimp recipe that is loaded with flavors. The heat from the peppers along with the onions, lime juice and wine, makes this shrimp dish delicious.

Baked Shrimp Piccanti

8 medium shrimp

2 hot chili peppers,

sliced thin with seeds

1/2 small onion, minced

juice of 1 lime

2 tablespoons olive oil

1/4 cup white wine

1 heaping tablespoon

fresh parsley, chopped

salt to taste

Wash shrimp leave shell on and place in baking dish. In a bowl combine all the other ingredients and pour over shrimp. Bake at 425 degrees for 8-10 minutes.

Chef Chuck's Sausage Pepper Poppers

Peperoni Salsiccia Piccola

The tiny italian palumbo peppers just picked from the garden stuffed with my homemade Italian sausage, sauted onions and parmigiano cheese are a one bite popper. Packed with many intense flavors this recipe is the perfect appetizer. These particular peppers are grown from seeds we bought in Italy, easy to grow and are not hot, similar to a baby bell pepper.


Sausage Pepper Peppers
12 Palumbo peppers or
any small pepper
2 tablespoons extra virgin
olive oil
3 Italian sausage links
1/2 onion, diced small
1 teaspoon dry oregano
2 tablespoon parmigiano cheese, grated


Wash and cut tops off peppers clean out insides. Boil for 15 minutes, set aside. In a large frying pan heat olive oil and remove sausage from it's casing and brown. Cook onions in same pan with the sausage for a few minutes, add oregano and cheese. Stuff each pepper, place in a pan and bake at 350 degrees for 20 minutes. Sprinkle with parmigiano cheese and serve.

Chef Chuck's Stuffed Sweet Cherry Peppers

Stuffed sweet cherry peppers is a great recipe for an appetizer. Simple, yet full of flavor with the anchovies and olives, they are great for any summertime party. Serve with an assortment of olives, cheese, some crusty bread and your favorite wine.


Stuffed Sweet Cherry Peppers
1 jar sweet cherry peppers, about 12
1/2 cup breadcrumbs
4 small anchovies
6 green and 6 black olives
1/3 cup parmigiano cheese, grated
1 tablespoon pine nuts
2-3 tablespoons olive oil


Rinse and cut out stems of peppers, discard seeds. Combine all other ingredients in a food processor and stream in olive oil till moist, gently stuff each pepper.