Chef Chuck's Italian Red Snapper

Dentice

Catch of the Day !

This crispy snapper was so moist and the tomatoes and shallots gave it a light delicate flavor. The fresh lemon juice added a bright zing! A great pairing with the garlic spinach and beans
for a smooth texture.

Red Snapper

1 pound red snapper
1 egg, beaten

1/2 cup breadcrumbs
1 cup canola oil
1 tomato, diced

3 shallots, diced
1 tablespoon fresh

rosemary, chopped

juice of 1/2 a lemon

Spinach

fresh organic spinach

1 tablespoon extra virgin olive oil

2 garlic cloves, minced
1/4 cup cannelloni beans

salt and pepper to taste

Wash and pat dry fish, dip in egg then breadcrumbs. Heat oil in frying pan and brown fish 3 minutes on each side, set aside. Pour out the oil and saute onions, tomatoes, rosemary and lemon juice cook for about 2 minutes. Plate fish and top with tomato toppings. Wash and dry spinach, heat olive oil in pan add garlic cook for 30 seconds add spinach, salt and pepper cook on low, till leafs are wilted add beans remove from heat.
Serves 2

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 Pork Stew

Spezzatino di maiale

Pork is a popular meat in Italy as well as America and a great choice for a robust stew. This tender white meat is a good choice for stews. Chianti adds the warmth and aroma to this stew and my kitchen. All these ingredients combined with the fresh sprig of rosemary truly enhances this dish. A quick and nutritious dinner for the whole family. Serve with a salad, bread and finish the Chianti!

Pork Stew

1 pound boneless cubed

3 celery stalks chopped

2 carrots chopped

1 onion sliced

3 garlic cloves minced

4 tablespoons extra virgin olive oil

2 cups chicken broth

1 cup Chianti wine

1 large can San Marzano tomatoes

2 potatoes peeled and cubed

1 potato peeled whole

1 can cannellini beans, rinsed

1 sprig fresh rosemary
1 bay leaf salt and pepper to taste

In a large pot heat 2 tablespoons olive oil and brown pork for about 5 minutes. Remove and set aside. Add 2 more tablespoons olive oil and saute' onions, carrots, and celery for about 5 minutes stirring occasionally. Add garlic, deglaze pot with wine then pour in chicken broth, tomatoes and meat. Add potatoes, salt, pepper, rosemary and bay leaf. Bring to a boil then simmer 1/2 hour. Turn heat off add beans and mash whole potato.

Margherita Pizza

Pizza Margherita

The Queen of Pizza!

A classic pizza straight out of Naples, Italy. Named after Queen Margherita, queen of Italy in the late 1800's. The colors green white and red represent the Italian flag. I use a pizza stone and heat it up in the oven to get really hot. This will give you a crispier crust. Put your basil leaves under the cheese so it will not burn. It's another simple recipe with great results. Make your own pizza dough with a marinara sauce, wet mozzarella and fresh basil leaves.

Pizza Dough

2 cups warm water
1 tablespoon dry yeast

1 tablespoon sugar

4-5 cups all-purpose flour

2 tablespoon olive oil

1 tablespoon salt

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 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 small 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, spread onto floured board knead a little and cut into 4 sections. Form into round disks, use a rolling pin and roll out to 8-10 inches add marinara sauce, basil leaves, and mozzarella cheese. Bake in a 450 degree oven till the top is crispy and the mozzarella cheese is bubbly. Drizzle olive oil, salt and pepper over finished pizza.

Sauce

1 large can San Marzano whole tomatoes

2 garlic cloves minced

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon basil

salt and pepper

Heat olive oil add garlic for 1-2 minutes add crushed tomatoes and all the herbs stir and let simmer 20 minutes.

Toppings

wet mozzarella cheese

fresh basil leaves

olive oil

salt and pepper