Chef Chuck's Eggplant Rollatini

Involtini di Melanzane

For this recipe, I used deep purple eggplants also known as aubergines, creamy mozzarella and basil leaves from my garden.  I prefer to lay my eggplant slices on paper towels instead of salting them to get the moisture out. Use your favorite tomato sauce to make this recipe a family favorite.

Eggplant Rollatini

2 eggplants

2 eggs

1/2 cup Italian breadcrumbs

1/2 cup parmigiano cheese, grated

mozzarella, sliced

basil leaves

tomato sauce

vegetable oil

salt and pepper

Peel eggplant and slice lengthwise about 1/2 inch thick.  Lay out on paper towels and cover with a paper towel for approximately a half hour to absorb moisture.  Using two shallow bowls place breadcrumbs in one and beat 2 eggs with some parmigiano, salt and pepper in the other.  Dip each slice into egg mixture then into the breadcrumbs, set aside.  In a large frying pan heat oil and fry each slice in hot vegetable oil.  Coat baking pan with tomato sauce place a piece of mozzarella and a basil leave in the middle of each eggplant slice. Sprinkle with parmigiano cheese and roll up. If needed use a toothpick to hold rolls together.  Place in pan, add a little sauce on top and cover with foil.  Bake at 400 degrees for 20 minutes.

Ricette by Chef Chuck's Cucina

Chef Chuck's Cherry Ice Cream

Gelato di Ciliegie

A sweet scoop of cherry ice cream made with a lively red wine.  I used ripe and juicy dark organic cherries, red wine with an aroma of berries, and just cream, sugar, vanilla and a pinch of salt.  The ice cream was velvety and very creamy.  Make a day ahead because of the wine added it takes longer to freeze.  Feel free to add up to 1/4 cup of red wine.  I choose "Podere Cavaga" wine from my friend Eugenio, based in Valcalepio Valley in Italy.

Cherry Ice Cream

1 1/2 cups fresh cherries

2 tablespoons red wine

1/2 cup sugar

2/3 cup heavy cream

1/4 teaspoon vanilla

pinch of salt

Wash and pit cherries reserve a handful and place the rest in a food processor or a blender.  Add all ingredients and blend.  Put mixture in an ice cream machine for about 20 minutes. Then add the reserved cherries and freeze.

Ricette by Chef Chuck's Cucina

Chef Chuck's Shrimp Cerviche

Gamberi Cerviche

A sensational Summer dish, raw shrimp submerged in fresh squeezed lemon and orange juice, garlic, onions, olive oil and red hot pepper flakes.  Marinate at least two hours or overnight which I prefer, for all these flavors to marry.  I served the shrimp over garbanzo beans, a good alternative would be roasted corn off the cob.  

Shrimp Cerviche

12-15 medium shrimp 

juice of 2 lemons

juice of 1/2 an orange

1/2 small onion, diced

2 garlic cloves, chopped

2 tablespoons olive oil

hot pepper flakes

salt

parsley for garnish

Wash shrimp and place in a shallow bowl.  In another small bowl combine all ingredients and pour over shrimp, refrigerate for at least one hour.  I prefer to refrigerate overnight.  Serve over garbanzo or white beans, drizzle with olive oil.

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Chef Chuck's Affogato

Affogato al Caffe

It's time for a coffee treat!  Affogato, is a traditional and simply delicious drink

made with coffee and gelato or ice cream.  You will fall in love with this drink.

Iced Coffee

1 cup of coffee

1 scoop of vanilla gelato

or ice cream

whip cream

shaved dark chocolate

Make coffee, cool slightly add gelato to glass pour coffee over and top with whip cream and chocolate shavings.  Can also be made with chocolate or coffee gelato. Another option is to add 1 tablespoon of coffee liqueur.  Serve immediately.

Ricette by Chef Chuck's Cucina

Chef Chuck's Raspberry Bars

Barrette di Lamponi

These scrumptious treats are, Raspberry Bars, so quick and easy to make you could whip up a batch before the company arrives.  I used the finest jams made in Italy, created the                                                         

 artisan way in huge copper vats.This method has been used for many years and it creates such deep flavors.  My friend Andrea, from Andrini Marmellate, is the maker of these fine jams, and this is part of my, Chef Chuck's Cucina, food line.

Raspberry Bars

2 cups flour

1/2 cup sugar

1 cup pecans or walnuts, chopped

6 tablespoons butter, melted and cooled

1 egg

4 tablespoons raspberry jam

pinch of salt

Icing 

4 tablespoons powdered sugar

2 teaspoons milk

In a mixer add chopped nuts, sugar and egg when combined add butter then incorporate a little flour at a time and a pinch of salt.  Line an 8x8 baking pan with parchment paper over lapping the sides, for easy removal.  Butter the pan, reserve 1/2 cup of dough and put the rest in pan and press down.  Spread jam over the dough and then sprinkle the remaining dough on top.  Bake at 350 degrees for 18 minutes.  Let cool 15 minutes and remove from pan then cool completely.  Make icing in a small bowl if needed add more milk and drizzle on top, cut in small squares and serve.

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Chef Chuck's Chicken Bacon Sandwich

Pollo e Pancetta Panino

A satisfying chicken and bacon sandwich, perfect for the holiday weekend.  I tenderized the chicken breast cutlet then dipped it in an egg bath and Italian seasoned breadcrumbs. Perfectly fried, topped off with a slice of provolone cheese, crisp grilled bacon, roasted red peppers and grilled zucchini.  The dressing was a mayo basil spread and I chose a ciabatta roll to contain all this goodness!

Chicken Bacon Sandwich

4 chicken breast cutlets

1 egg

1/2 cup breadcrumbs

vegetable oil

4 slices provolone cheese

red roasted peppers

1 zucchini, sliced thin

8 slices bacon

mayo

a few basil leaves

salt and pepper

olive oil

Wash and pat dry chicken, beat egg in a shallow bowl add salt and pepper.  In another shallow bowl add breadcrumbs.  Dip chicken in egg then breadcrumbs, set aside.  Grill bacon, set aside, grill zucchini and brush olive oil, salt and pepper on each slice.  Heat oil in a frying pan and cook chicken about 3 minutes on each side.  Mix mayo and chopped basil together.  Now it's time to assemble sandwich, first spread mayo on both sides of roll add chicken, provolone, red pepper, bacon and zucchini.

Makes 4 sandwiches.

Ricette by Chef Chuck's Cucina

Chef Chuck's Baked Pasta

Pasta al Forno

I chose mostaccioli pasta for this springtime baked pasta dish.  Garden fresh steamed green beans along with sauteed plump grape tomatoes were coated with a ricotta mixture and baked to perfection.  A great way to get the kids to eat vegetables, just pair some with a baked pasta dish.

Baked Pasta

1 pound mostaccioli pasta

2 cups fresh green beans

1 cup grape tomatoes

2 cups ricotta cheese

1 cup parmigiano cheese, grated

1 egg

1 tablespoon fresh parsley

4 tablespoons olive oil

2 garlic cloves, whole paper on

salt and pepper

Wash and cut green beans to about 1 inch,  steam for a few minutes, set aside.  In a bowl combine ricotta, parmigiano, egg, parsley, salt and pepper, set aside.  In a large pot of salted boiling water, cook pasta till al dente.  In a large frying pan heat olive oil add garlic saute for 1 minute remove and discard.  Add tomatoes and green beans saute for a few minutes, then stir in pasta and cheese.  Preheat oven to 350 degrees butter a baking dish and bake pasta for 20 minutes.

Ricette by Chef Chuck's Cucina