A pasta dish inspired from our recent trip to Lake Garda in northern Italy. Succulent shrimp sauteed in a light red sauce with cherry tomatoes, marinated artichokes and a touch of fresh basil. This blend of marinated artichokes and a touch of the sea gives this dish a memorable flavor.
Chef Chuck's Pasta with Shrimp and Artichokes
1/2 pound pasta 8-12 medium shrimp, peeled 1 cup artichoke hearts 1 cup cherry tomatoes, halved 3 tablespoons tomato sauce 3 tablespoons olive oil 2 garlic cloves, crushed 1 tablespoon basil, chopped salt and pepper to taste
Cook pasta in salted boiling water till al dente. Meanwhile in a large frying pan heat olive oil add garlic and saute for a minute, remove and discard. Add tomatoes, tomato sauce, artichokes, salt and pepper saute for a few minutes. Add shrimp and cook a minute or two. Strain pasta and combine with other ingredients, stir to coat and sprinkle basil leaves on top. Ricette by Chef Chuck's Cucina
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.
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.
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.
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.
Eggs in Purgatory is a very spicy tomato sauce with fresh eggs poached gently on top. I enjoy the eggs served over crusty Italian bread. This recipe is simple, inexpensive and really delicious. With any left over sauce, serve with pasta.
Eggs in Purgatory
2 tablespoons olive oil 1 tablespoon tomato paste
1 teaspoon oregano 1 teaspoon hot pepper flakes 1/2 cup finely chopped onions pinch of salt 1 large can of tomato sauce eggs parmigiano cheese, grated
In a small sauce pan heat olive oil and brown paste, oregano and red hot pepper flakes for 3 minutes, stirring occasionally. Add onions, salt and cook an additional 2 minutes. Pour in tomato sauce simmer for 20 minutes, with lid on. When sauce is boiling gently add eggs cover and cook 2-3 minutes. Sprinkle with parmigiana cheese and red hot pepper flakes, serve over bread.
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.
