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.
A beef ravioli recipe from Brescia, an ancient town in the beautiful Lombardy region, which lies in the famous Po Valley, in northern Italy. These delicate ravioli are filled with a beef and breadcrumb mixture, then gently sauteed in a butter and sage sauce.
Beef Ravioli
Filling
7 ounces ground beef 2 ounces butter 2 tablespoons beef broth 3/4 cup seasoned breadcrumbs 1/4 cup parmigiano cheese, grated 1 egg 1 tablespoon fresh parsley, chopped 1/4 teaspoon garlic powder 1 garlic clove, minced salt to taste
In a frying pan brown butter add chopped meat and beef broth, till cooked. Stir in breadcrumbs, parmigiano cheese and salt. Remove from heat add egg, parsley, garlic and garlic powder. Salt to taste.
Dough
1 2/3 cups flour 3 eggs 1/4 teaspoon salt
Combine in a food processor till ball forms, or make a well with the flour add eggs in middle and mix till all combined and smooth. Wrap in plastic wrap and let rest for 1/2 hour.
Saute in a large frying pan for a minute or two. Roll out dough and make ravioli or any shape, using 1 tablespoon of beef in each ravioli. Place on a baking sheet sprinkled with semolina and cover with a towel, till all the ravioli are prepared. Boil in salted water for 3 minutes, then transfer to the butter and sage pan and serve with grated parmigiano cheese on top. Makes about 3 dozen.
A pasta recipe filled with wonderful flavors, sauteed sweet red onions, smoky pancetta and a silky ricotta cheese mixture. I purchased red onion bulbs in a market in Florence, then I planted the sweet red bulbs in my garden. I also used pancetta, which is Italian bacon, you could replace the pancetta with bacon. This is a hearty and satisfying pasta meal.
Pasta with Onions
1/2 pound penni pasta 3 cups sweet red onions, sliced 1 tablespoon butter 1 tablespoon olive oil 2 slices pancetta, cubed 4 tablespoons ricotta 1/2 cup parmigiano cheese, grated 1 tablespoon oregano salt and pepper
Saute onions in butter and olive oil till caramelized this takes about 15 minutes. Cook pasta in boiling salted water till al dente. Cook pancetta with the onions and brown. Add cooked pasta and a little pasta water (one ladle). Combine the ricotta, parmigiano, oregano, salt and pepper. Add this mixture to the warm pasta. Stir till everything is incorporated and serve with a salad and bread.
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.
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.
Another one of Chef Chuck's pasta recipes, this perfect seasonal dish of pasta and zucchini is ideal for the summer time. Just picked zucchini, fresh basil and sweet onions, great choices from the garden. The combination of the mascarpone and parmigiana are so creamy and smooth, this is a wonderful pasta dish.
Baked Pasta with Zucchini
1 pound Rigatoni 3 zucchini, sliced thin 1 onion, sliced handful of fresh basil 8 ounces mascarpone 1/2 cup parmigiana cheese, grated 4 tablespoons olive oil salt and pepper 2 tablespoons breadcrumbs
Cook pasta in boiling salted water till al dente. In a food processor or blender combine zucchini, basil, mascarpone, parmigiana, salt and pepper, pulse leaving some zucchini whole. Meanwhile saute onions in olive oil, till soft, then add cheese mixture to pan. Heat for a minute or two, add pasta along with a little pasta water, stir together. Oil a baking dish, pour in pasta, top with parmigiana, breadcrumbs and a drizzle of olive oil.
These light and airy rolls are delightful anytime of the day. Some were flavored with salty mortadella and creamy ricotta and the other ones were filled with ricotta, plump red cherry tomatoes and refreshing young zucchini.
Dinner Rolls
2 cups warm water 1 tablespoon dry yeast
1 tablespoon sugar 4-5 cups all-purpose flour
1 tablespoon salt
Toppings
1/2 pound mortadella, sliced thin
1 1/2 cups whole milk ricotta
1 small zucchini, sliced thin
1 1/2 cup cherry tomatoes, cut in half
Add 1 tablespoon of yeast to warm water and sugar, stir, let sit for 7 minutes (until foamy). Pour into mixer bowl or a food processor, set to a medium speed. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a board with flour and knead dough for 3 minutes. Transfer to a large bowl, lightly coat with olive oil, cover with plastic wrap and layer a kitchen towel on top. Let rise in a warm area for 1 - 2 hours. When dough becomes 2-3 times it's original size, take out and cut in half. Roll out onto a flour dusted board until it has an oblong shape. Use 3/4 cup of the ricotta and crumble large pieces on the dough then layer slices of mortadella on top. Roll up and cut about 2 inches thick, with hands tighten up each piece and place cut side up on a small oiled baking pan. Place each piece tightly together. Using the other half of dough crumble the remaining ricotta, zucchini and tomatoes, roll and cut. Bake at 480 degrees for 12-15 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut apart and serve.
