Chef Chuck's Rice Pudding

Budino di Riso


A creamy rice pudding, that can be served warm or cold. I used arborio rice which is an Italian short grain rice grown in northern Italy. Arborio rice needs to cook longer than other kinds of rice and it gives this pudding a bit of a chew.


Rice Pudding


3/4 cup arborio rice
3 cups whole milk
1/2 cup sugar
1 teaspoon vanilla,
or 1/2 vanilla bean
pinch of salt
2 eggs, beaten
2 tablespoons butter
cinnamon
raisins, optional


Heat milk, sugar, salt and vanilla to a simmer then add rice. Simmer for about 30 minutes, stirring often, add eggs and butter and cook an additional 5 minutes. If mixture is too thick you can add more milk. Sprinkle each serving with cinnamon and add raisins.

Chef Chuck's Italian Beef with Green Beans

Carne con i Fagiolini


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.

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 Baked Shrimp with Potatoes

Patate e Gamberi Gratinati


This was a unique blend, shrimp and potatoes, baked together with garlic, butter and olive oil whats not to love. A perfect side dish, appetizer or even a light meal. Dip your shrimp into all those flavored juices, serve with a green salad and crusty bread.

Baked Shrimp and Potatoes

2 dozen medium shrimp, peeled
2 medium potatoes
2 garlic cloves, sliced
2 tablespoons butter
2 tablespoons olive oil
panko breadcrumbs
1 or 2 tablespoons fresh parsley
salt and pepper


Wash and boil potatoes in salted water for about 25 minutes, or until a knife comes out easy.
Drain and cool, peel and slice thin. Peel shrimp and clean, oil baking pan arrange shrimp and potatoes. In a small frying pan saute butter, olive oil, garlic, parsley, salt and pepper for a minute or two. Pour over dish and add 1 tablespoon of water, sprinkle breadcrumbs on top and bake at 400 degrees for 8 minutes, broil for 2 more minutes.

Chef Chuck's Bucatini with Red Peppers and Onions

Bucatini con peperoni rossi e cipolle


This hot and spicy dish is made with bucatini, which is a thick tubular pasta. It's a perfect pasta choice for this recipe with red bell peppers, lots of onions and red hot pepper flakes. Shave some parmigiana cheese, extra virgin olive oil and oregano over top and proudly serve this dish for your family.


Bucatini with Red Peppers and Onions


1 pound bucatini
1/4 cup extra virgin olive oil
3 garlic cloves, whole
2 red bell peppers, sliced
1 onion, sliced
1 tablespoon red hot pepper flakes, optional
dried oregano
shaved parmigiano cheese


Heat olive oil saute whole garlic and red pepper flakes for 1 minute, remove garlic and discard. Add peppers and onions saute for about 8 minutes, then start the pasta, while still cooking peppers and onions. Cook pasta in boiling salted water for 8 minutes, transfer pasta to pan along with two or three ladles of pasta water. Season with oregano, cheese and a drizzle of olive oil.

Chef Chuck's Salted Cod with Tomatoes

Baccala alla Pizzaiola


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

Chef Chuck's Almond Biscotti with Fruit Jam

Biscotti alla Frutta


A light almond cookie filled with a mixed fruit jam, of course you can use your favorite jam. While in Italy, I met a friend whose family owns, Andrini Marmellate, a wonderful company that makes all kinds of jams and mixed fruits. He so kindly gave us many samples, I used a variety of peach, quince, apricot and lemon. It is simply delicious!


Biscotti

2/3 cup whole almonds
1/2 cup butter, room temperature
3/4 cup sugar
1/2 teaspoon almond extract
1 teaspoon vanilla
2 eggs
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
confectioners sugar


1/4 cup jam


Place nuts on a baking sheet bake at 350 degrees for 8 minutes, cool and chop to medium to small size pieces. In a mixer cream butter and sugar for a minute or two, add almond extract and vanilla. Combine flour, salt and baking powder slowly add this to mixture. Add nuts, make a small size ball place on baking sheet and with a dowel or wooden spoon handle, make a small hole in the middle. Add your jam using a small spoon, bake for 20 minutes. Remove and cool on a rack. Sprinkle with confectioners sugar. Makes about 2 dozen.
Ricette by Chef Chuck's Cucina