Chef Chuck's Chocolate Pistachio Torta

Pistacchio Torta al Cioccolato




An elegant light Italian Chocolate ricotta torta, layered with a creamy pistachio mascarpone filling, topped with a shiny ganache.


Chocolate Pistachio Torta
Torta
3 cups whole milk ricotta
4 eggs
1 1/4 cup sugar
2 teaspoons vanilla
2 tablespoons flour
2/3 cup unsweetened cocoa powder
pinch of salt

Cream Filling
2 egg yolks
2 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon vanilla
1/2 cup heavy cream
1/2 cup pistachios, finely chopped
pinch of salt


Ganache
1 cup semi sweet chocolate chips
1/2 cup heavy cream
1/2 tablespoon butter


Torta
Separate eggs, in a mixer combine ricotta and egg yolks till creamy. Add sugar and vanilla, scrape down, on low speed add flour, cocoa, and a pinch of salt. In a separate bowl, beat egg whites till stiff and fold into batter. Butter two 9 inch pans, fill evenly and bake at 350 degrees for 20 minutes or until tooth pick comes out clean. Cool on a rack.
Cream Filling
In a mixer beat egg yolks and sugar till creamy, then add mascarpone one spoonful at a time. Add vanilla, pistachios and salt. In a separate bowl beat heavy cream till stiff, fold into ricotta mixture.Spread filling between the two layers, refrigerate torta.
Ganache
Using a double boiler heat chocolate, cream and butter stirring till smooth. Place in refrigerator for 15 minutes. Spread on cake and let the chocolate drip down the sides. Sprinkle pistachios on top of the torta. Refrigerate, when chocolate is set, it's ready to serve. Store this torta in the refrigerator.

Chef Chuck's Pistachio Pasta

This pasta recipe was flavored with a soft crunchy texture from the pistachios. The salty prosciutto was so tender. This simple pasta dish had only six ingredients with each one prominently distinct. A recipe I created when in Sicily, due to the pistachio fame!


Pistachio Pasta
1/2 pound fettuccine
1/4 cup olive oil
1 garlic clove, whole
1/2 cup pistachio's
4 slices of prosciutto di Parma, chopped
parmigiana cheese, grated
pepper to taste
olive oil for drizzle


In a large pot, boil water, add a generous amount of salt and cook pasta till al dente. Meanwhile in a large frying pan, heat olive oil, add garlic clove and cook for 1 minute. Remove and discard, add pistachio's and stir for 2 minutes. Add pasta into pan, toss then plate, add prosciutto, cheese, pepper and drizzle with olive oil.

Chef Chuck's Pistachio Porketta

Porchetta 


An Italian roast pork dish that's moist, tender and full of flavor. A traditional Italian dinner served on special occasions and holidays. A porchetta usually is the whole pig slow roasted
this is my version. I use a pork tenderloin, by browning each side in olive oil it seals in all
the natural juices. The pistachio's saltiness and nutty flavor enhances this tenderloin. Along with the fennel, garlic, oregano and balsamic vinegar every bite is delicious. I like to serve this dish with roasted potatoes, spinach and bread.

Porchetta
1 1/2 pound pork tenderloin
1/2 cup pistachio's, peeled
4 garlic cloves
1 tablespoon fennel seed
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon black cracked pepper
1 tablespoon balsamic vinegar
5 tablespoons olive oil
1/2 cup vegetable broth


In a food processor blend pistachio's, garlic, fennel, oregano, salt, pepper, balsamic vinegar and 3 tablespoons olive oil.
Butterfly tenderloin to about 1/2 inch thick, coat mixture on top of pork and roll up. Tie with
string or toothpicks to hold it together.
In a large fry pan on medium high heat add 2 tablespoons olive oil and brown pork on all sides.
Put lid on pan and cook in a 425 degree oven for about 15 minutes or until internal temperature reaches 150-155 degrees. If your pan can't go in the oven transfer pork to a baking dish cover with foil.
Cover and let pork rest for 15 minutes before carving. While meat is resting pour vegetable broth in hot pan to deglaze. Stir with wooden spoon to release bits on bottom and simmer about 3 minutes. Strain gravy to remove bits and pour over pork.

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