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 Broccoli and Cauliflower Soup

Minestra di Broccoli e Cavolfiore

A steaming hot bowl of broccoli and cauliflower soup is so inviting to take out the chill on a cold Autumn day.  In under thirty minutes you can make a delicious vegetarian soup.  

Chef Chuck's Broccoli and Cauliflower Soup

2 cups broccoli 

2 cups cauliflower

2 small potatoes

4 tablespoons olive oil

1 cup water

salt and pepper

3 cups vegetable broth

1 egg yolk

3 tablespoons heavy cream

1/2 teaspoon thyme

parmigiano cheese, grated

In a large pot heat olive oil and 1 cup water, add broccoli and cauliflower and simmer for 12 minutes.  Add salt and pepper then add small potato chunks and warm broth.  Mix together cream and yolk add this to boiling soup and stir.  Reduce heat to low and cook for 15 minutes with lid on.  Sprinkle in thyme and serve with grated parmigiano cheese.  Optional add red hot pepper flakes.

Chef Chuck's Pork Kabobs

Spiedini di MaialeThese summer time pork kabobs are made with rosemary stems from the garden, which enhances the flavor of the pork and vegetables. I marinated the pork in an olive oil mixture overnight which really tenderized the pork. The vegetables and pork were placed on a stem of rosemary and grilled to perfection.

Pork Kabobs
Marinate
1 pound county style pork ribs, 1 inch cubes
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
1 tablespoon freshly squeezed
lemon juice
1 teaspoon dry oregano
salt and pepper


Wash and dry pork ribs, cut into one inch cubes. Combine all ingredients place in a large plastic bag add pork and marinate for at least one hour, I prefer overnight in the refrigerator.


Vegetables for Kabobs


1 red bell pepper
1 white onion, quartered
1 zucchini, skin on 1/4 inch thick
small finger potatoes


In a small pot boil potatoes till fork tender. Arrange kabobs I started with a potato, zucchini, red pepper, pork and onion.


Basting Oil


1/3 cup extra virgin olive oil
1 teaspoon dry oregano
salt and pepper


Heat outdoor grill or I used my stove top grill made by, Olvida. Place kabobs onto grill and cook for a few minutes, brush the basting oil on. Then do a quarter turn till all sides are browned and caramelized. Check temperature on pork it should register 155 degrees.

Chef Chuck's Beef and Vegetable Pasticcio

Pasticcio con Carne e Verdure


A hearty meal for winter time, I used organic beef and vegetables, and the finest cheeses I could obtain, for maximum taste. All these textures and flavors combined, danced in my mouth. Pasticcio meaning mess, so you can literally add any vegetables or cheeses you have in your refrigerator! To make this an vegetarian dish omit the beef and add mushrooms instead.

Beef and Vegetable Pasticcio


2 1/2 pounds potatoes
1 pound ground beef
1 slice pancetta, 1/4" thick, chopped
1/2 cup hot potato water
2 carrots, diced
2 celery stalks, diced
1/2 onion, diced
2/3 cup peas
1 small can diced tomatoes
5 tablespoons butter
2 tablespoons olive oil
pinch of oregano
1 thick slice provolone cheese, diced
parmigiana cheese, grated
3/4 cup milk
salt and pepper


Peel and cut potatoes in large pieces, boil in salted water for about 15 minutes or until fork comes out easy. Reserve 1/2 cup potato water. Meanwhile in a frying pan melt 1 tablespoon butter and 2 tablespoons olive oil, saute carrots, celery and onions, salt and pepper cook for about 5 minutes. Remove and set aside, in the same pan heat 2 tablespoons butter and brown meat. Add 1/2 cup hot potato water to the beef this will make a gravy. Combine all the vegetables with the beef along with, salt, pepper, diced tomatoes, peas, and oregano. Heat milk and 2 tablespoons butter, drain potatoes use a ricer or mash them and add warm milk. Add provolone cheese, salt and pepper to the potatoes. Butter your baking dish, add meat mixture top with mash potatoes, sprinkle parmigiana cheese on top. Place on a baking sheet, bake at 350 degrees for 20 minutes, broil for 3 or 4 minutes till potatoes edges are brown.
Ricette by Chef Chuck's Cucina

Chef Chuck's Bean and Farro Soup

Zuppa di Fagioli e Farro


This bean and farro soup is fit for a Roman, packed with flavors to warm you up! Farro is an ancient grain popular in Italy. Sometimes hard to find, you can substitute with spelt or even barley. A healthy and hearty soup to enjoy with crusty Italian bread and red wine.


Bean and Farro Soup


1 cup farro, whole grain
3 tablespoons olive oil
1 slice pancetta, 1/2 inch, diced
1 hot Italian sausage
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 can (14.5 oz.) diced tomatoes
1 tablespoon red wine vinegar
6 cups chicken broth
2 cans white beans
grana padano, grated
red hot pepper flakes, optional


Wash and rinse farro, cook in plenty of salted water for 1 hour, drain. In a large pot heat olive oil, remove sausage from casings and break up, cook along with the pancetta for about 5 minutes. Add all vegetables and saute another 5 minutes. Add tomato paste and brown for a few minutes, add tomatoes, garlic, vinegar, farro and broth. Simmer with lid on for 1 hour, stirring and checking that there is enough liquid. You can add broth or even a little water if needed. Add beans and simmer an additional 1/2 hour. This is a thick soup! Grate grana padano, or parmigiana over the soup and red hot flakes.

Chef Chuck's Mediterranean Stuffed Bread

Pane Farcito alla Mediterranea
A wonderful appetizer filled with cream cheese, olive oil, salami, fresh vegetables, capers and basil. Use your favorite crusty loaf then hollow out and stuff with all these garden colors.
Get creative and add what pleases your palate. This recipe travels well and will be the hit at your next party or picnic.


Mediterranean Stuffed Bread
1 long loaf of bread
2 packages cream cheese, 16 oz.
room temperature
1 tablespoon olive oil
1/8 pound hard salami, diced
1/4 red bell pepper, diced
1/2 tomato, seeded and diced
3 scallions, chopped
2 teaspoons capers
1 tablespoon fresh basil
salt and pepper


Cut bread to measure about 12 inches, carefully hollow out inside using a knife and then a fork to pull out bread. Using a mixer blend the cream cheese, then by hand combine all other ingredients to the cream cheese and gently mix. Stuff the bread, keep pressing the mixture down till your bread is filled. Refrigerate for 1 hour, then slice and serve.

Chef Chuck's Pesto Pasta Salad

Insalata di Pasta al Pesto

A summery pasta salad made with homemade pesto, radiatore pasta and all freshly picked vegetables, from my gardens. This unique shaped pasta absorbed the pesto, a fusilli pasta also would work well. Radiatore meaning radiator, looks like short thick grills.



Pesto Pasta Salad
12 ounces radiatore vegetable pasta
1/2 cup pesto
zucchini slices, thin cut in half
carrots sliced thin
onions, sliced thin
beets, sliced thin
peas
tomato, cubed
mozzarella cubed
fresh oregano
salt and pepper
olive oil
1 tablespoon balsamic vinegar

Pesto
2 cups fresh basil
3/4 cups parmigiana, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil


Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are combined. For this recipe you will need 1/2 cup, store the rest tightly covered in the refrigerator.


Cook pasta till "al dente", rinse in cold water to stop the cooking, drain well, set aside. Mix in the pesto. Add all vegetables, mozzarella, oregano, a drizzle of olive oil and the balsamic vinegar with the pasta. Salt and pepper to taste.

Chef Chuck's Summer Shrimp Appetizers

Summer Shrimp Appetizers


A scrumptious shrimp appetizer filled with grilled garden vegetables, a creamy sauce, cradled within a soft buttery puff. A perfect appetizer for the summer, to indulge in all of the gardens harvest.


Filling
12 large shrimp
1 medium zucchini
1 large onion
1 red pepper
2 teaspoons capers
2 tablespoons fresh basil
1/4 cup heavy cream
olive oil
salt and pepper


Puffs
3/4 cup water
1/4 cup whole milk
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup flour
1 cup eggs, about 4-5


In a small saucepan on medium heat add water, milk, salt and butter heat to boil
remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 10 seconds. Place in mixer and cool for 7 minutes. Add lightly scrambled eggs slowly, batter should be smooth. Fill pastry bag and swirl dough in about 3-4" diameter circles. Bake at 400 degrees for 25-30 minutes till golden brown. If you don't cook long enough they will collapse. Set aside.


Cut zucchini lengthwise about 1/4 thick, cut onions and peppers into quarters coat with olive oil, salt and pepper and grill for 10-12 minutes. Peel shrimp, coat with olive oil, salt and pepper, grill shrimp till pink, this takes about 3 minutes, cut into small pieces. Divide vegetables in half, blend half along with 1 teaspoon capers, 1/4 cup heavy cream, 2 tablespoons basil, salt and pepper, till you get a creamy mixture. Cut the other half of vegetables into small chunks. Cut open the puffs add a little creamy mixture then add chunks of vegetables and shrimp, top with a few capers, a teaspoon of creamy mixture and the top of the puff. Continue till all puffs are filled, enjoy. Makes 12 puffs.

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 Sweet Corn Salad

Insalata di Mais


A sweet corn salad is the perfect summer side dish to accompany any meal. Using all organic vegetables ensures a healthy salad, lightly coated with balsamic, olive oil, honey, salt and pepper. Customize your corn salad with your families favorite vegetables.

Sweet Corn Salad

6 corn on the cob
1/2 red bell pepper
2 celery stalks
1/4 white onion
2 red potatoes
2 tablespoons parmigiano cheese, shaved
1 tablespoon fresh parsley, chopped
1 part balsamic vinegar
3 parts olive oil
1 tablespoon honey
salt and pepper to taste


Cook corn on the cob and cut kernels off. Boil potatoes till fork tender and cut in small chunks. Chop pepper, celery and onions in small chunks. Place all vegetables in a bowl and combine balsamic vinegar, olive oil, honey, salt and pepper and pour over corn salad. Top with parmigiano cheese and fresh parsley.

Chef Chuck's Homemade Giardiniera

Giardiniera


Homemade giardiniera, meaning gardening, is a blend of fresh vegetables pickled and stored in the refrigerator. Great to add to chicken or beef also it is delicious chopped coarsely on your favorite sandwiches, or on crusty bread. My organic blend of veggies always becomes a healthy and tasty additive to most foods.


Homemade Giardiniera
3 carrots, sliced
4 celery stalks, sliced
1 red bell pepper, cut in strips
3 serrano peppers, sliced
2 cups cauliflower, small florets
1 can kidney beans, rinsed
1 tablespoon salt
20 peppercorns
2 bay leaves
4 tablespoons honey
2 1/4 cups white vinegar
1 cup water
4 tablespoons olive oil


Wash and cut vegetables steam for about 10 minutes, or until the vegetables still have a light crunch. Place in a bowl add beans, salt, peppercorns and bay leafs. Fill 4 jars, combine honey, vinegar and water pour over vegetables. Pour 1 tablespoon olive oil on top of each jar, seal and refrigerate.

Chef Chuck's Phyllo Dough Pizza

Crostata di Verdure Miste

A light and fresh tasting vegetable pizza with endless choices for toppings. Perfect for a springtime lunch or an appetizer.

Phyllo Dough Pizza
 10 sheets phyllo dough
5 tablespoons butter
1/3 cup parmigiana cheese, grated
1 zucchini, thinly sliced
1/2 white onion, thinly sliced
1 tomato, chopped
artichoke hearts
1/4 cup red pepper, thinly sliced
1/4 cup goat cheese
1 tablespoon parsley, chopped
salt and pepper to taste


Using a 15x10 baking pan lay one phyllo sheet down, with about 1 inch over the sides of pan. This will be folded in later to form a crust. Brush with melted butter and sprinkle on a little parmigiana cheese. Repeat process till all sheets are used. Place zucchini, onions and tomatoes, peppers and artichokes on phyllo, salt and pepper. Sprinkle cheese and parsley over pizza. Bake at 375 degrees for 20-25 minutes.

Chef Chuck's Split Pea Soup

Zuppa di Piselli


The spiral ham on the bone certainly had a full smokey flavor for the split pea soup. The rich ham taste came through do to soft buttery fats, and savory bone marrow. Combined with green split peas, and bright healthy vegetables made it all the more enjoyable.


Split Pea Soup
1 ham bone
1 cup ham, cubed
1/2 pound dry green peas
3 tablespoon olive oil
4 carrots, diced
3 celery stalks, diced
1/2 onion, diced
2 potatoes, peeled and cubed
1 whole potato, peeled
2 bay leafs
1 teaspoon thyme
salt and pepper to taste
water


In a medium size bowl add dry peas, inspect and discard any pebbles, rinse peas, set aside.  In a large pot add ham bone, cubed ham, bay leafs, and 4 cups water.  Pour in olive oil, add 1 whole potato and dry peas, simmer with lid half on for 1 hour. Add cubed potatoes, carrots, celery, onions thyme, salt, pepper and peas to soup. Crush whole potato with a fork or hand blender and add to soup, this will help thicken soup, simmer an additional 30 minutes. Season with salt and pepper.

Chef Chuck's Spring Pasta Dish

Primavera Pasta


Spring has sprung with a delicate and light pasta dish made with fettuccine, fresh vegetables and prosciutto. A garden blend of bright colors, insures a healthy meal.

Spring Pasta Dish 1/2 pound fettuccine
2 tablespoons olive oil
2 tablespoons butter
4 ounces mushrooms, sliced
1/2 bunch of asparagus,
cut in 1-2 inch pieces
1/4 red bell pepper, thinly sliced
1/2 cup vegetable broth, or beef
4 slices of prosciutto, shredded
parmigiana cheese, grated
salt and pepper


In a large pot of salted boiling water, cook pasta till al dente. In a large frying pan heat olive oil and butter add mushrooms and cook a few minutes. Add asparagus, peppers, salt and pepper, cook 2 to 3 minutes. Pour in broth, stir in strained pasta to frying pan, grate cheese over pasta. Sprinkle prosciutto over dish and enjoy. Serves 4.

Chef Chuck's Kale and Bean Soup

Minestra di Fagioli e Kale


This robust kale soup is a highly nutritious dish that is superb on a cold evening. Kale combined with white beans and vegetables, makes a harmonious soup.




Kale and Bean Soup
5 tablespoons olive oil
1 bunch of kale, chopped
remove thick stems
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, crushed
4 cups vegetable broth
2 tablespoons tomato paste
1 can white beans
1 tablespoon red wine vinegar
1 tablespoon thyme, finely chopped
parmigiano cheese, grated
optional: red hot pepper flakes


In a large pot heat 3 tablespoons of olive oil and brown carrots, celery and onions for 15 minutes. Remove vegetables and set aside add 2 more tablespoons of olive oil in pan and brown tomato paste and 3 garlic cloves. Stir and cook for 3-5 minutes remove and discard garlic. Add vegetables back in the pot along with the broth, vinegar and thyme. Bring to a boil, then add beans and kale, lower heat and simmer for 15 minutes with lid on. Serve with parmigiana, red hot pepper flakes and a drizzle of olive oil.

Chef Chuck's Chicken Pot Pie

Torta di Pollo

A hearty and healthy chicken pot pie, is the perfect comfort food. Flaky butter crust, lots of vegetables, chunks of chicken and a light flavorful gravy makes this recipe satisfying.

Chicken Pot Pie
Filling
2 organic chicken breasts
5 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 onion, diced
2 potatoes, diced
8 mushrooms, diced
4 small garlic cloves, minced
1 cup peas
1 1/2 cups organic chicken broth
1/4 cup heavy cream
3 tablespoons flour
1 teaspoon dried oregano
salt and pepper to taste

Crust
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter
8 tablespoons ice water
1 egg white, beaten

Wash and pat dry chicken breasts place on a baking pan, coat with olive oil and salt and pepper both sides. Bake at 375 degrees for 25 minutes. Cut chicken into small chunks, set aside. In a large frying pan heat 3 tablespoons olive oil and butter saute carrots, celery, onions, potatoes and salt for about 5 minutes. Add mushrooms, garlic, peas and pepper, saute 5 minutes. Add cooked chicken, pour in chicken broth, heavy cream and oregano, slowly add flour to make a gravy. Add more broth if too thick.
Using a food processor combine flour, salt and baking powder, pulse. Add cold butter in small chunks, add 1 tablespoon water at a time. Knead on floured board for a minute, cut in half, and roll out one half to fit your pie pan. Pour in chicken mixture and roll out the rest of the dough for the top. Make a few air holes in dough then brush with egg whites and bake at 375 degrees for 30 minutes or until crust is golden brown.

Chef Chuck's Chianti Chili Con Carne

A hot and spicy ground beef dish with Chianti, fresh vegetables, red sauce, beans and hot peppers. I used chili peppers from the island of Stromboli, in this extraordinary dish. The hotter the pepper the better and this dish is sure to warm you up this evening.

Chianti Chili Con Carne

1 pound ground beef
3 tablespoons olive oil
1 onion, chopped

2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 cup Chianti

1 cup tomato sauce
1 cup water
1 can cannellini beans

2 hot chili peppers, chopped

3 tablespoons chili powder

1 tablespoon dried oregano

salt to taste

In a large pot heat olive oil add onions, carrots, celery and chili peppers cook on medium heat 5 minutes, then add garlic and cook for another 2-3 minutes. Add beef and chili powder, brown beef then add red wine. Pour in tomato sauce, water, oregano and salt, simmer for 30 minutes, add beans and cook an additional 10 minutes. Serve over toasted bread or rice.