Cioccolate e Parmigiano I'm pazzo (crazy) about chocolate and parmigiano cheese, so I thought I would put them together. It's a sweet and savory bite to enjoy for an appetizer or a dessert!
Chocolate Parmigiano 1/2 cup heavy cream 1/2 cup semi-sweet chocolate parmigiano cheese chunks Melt chocolate and cream in a double boiler, stir often for a smooth texture. Cut parmigiano in small chunks and place on a fork, dip cheese into chocolate to coat. Place on a rack and then into the refrigerator to set. This takes about an hour. Ricette by Chef Chuck's Cucina
A summer appetizer that is pleasing on the palate, toasted bread, creamy goat cheese and a variety of grapes. I also drizzled olive oil on top and added a sprinkle of fresh thyme. Serve this appetizer with a glass of wine and enjoy your summer day.
Bruschetta with Grapes and Goat Cheese
Italian bread, sliced 1/2" thick
creamy goat cheese
variety of grapes
olive oil
fresh thyme
Cut bread on an angle, place on a baking sheet, broil for 3-5 minutes till bread is toasty. Crumble cheese on bread then cut grapes in half and place on top of cheese. Broil for an additional minute or two till the cheese begins to melt. Drizzle olive oil on bruschetta and a little fresh picked thyme.
This recipe is a refreshing and healthy summer appetizer that is easy to assemble. The texture of the beans are so creamy making it a good pair with the crunch of the homemade croutons. Using the fresh vegetables and basil from the garden makes this dish the perfect vegetarian appetizer.
Cannellini Bean Cream
2 cans cannellini beans
1 zucchini, sliced
1 carrot, sliced thin
1/2 yellow bell pepper, sliced thin
1 cup cherry tomatoes, cut in half
1/2 red onion, sliced thin
chives, chopped
basil leaves, chopped
bread for croutons
olive oil
salt and pepper
In a food processor or blender process beans with salt and pepper till smooth. Cut bread into small cubes and saute in olive oil, season with salt and pepper. Saute in olive oil zucchini, carrots, pepper and onions for a few minutes. Add in tomatoes along with salt and pepper. Add bean cream to serving dish top with vegetables, basil, chives and croutons. Drizzle with olive oil and serve.
A great vegetarian pasta dish so light, easy and quick to prepare. It's made with fresh lemons, butter and cream, any ribbon pasta will work with this recipe. Sprinkle parmigiano cheese and fresh cut basil on top. If your short on time here is the dinner choice for you! Serve with a white wine, a green salad and and some good crunchy Italian bread.
Spaghetti with Lemon Sauce
1 pound spaghetti
4 tablespoons butter
1 cup heavy cream
zest of 1 lemon
2 tablespoons lemon juice
parmigiano cheese, grated
salt and pepper
basil
Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan heat butter add cream and lemon juice set aside. Drain pasta reserving a 1/2 cup pasta water, and place in pan. Add lemon zest, pasta water, salt and pepper toss. Sprinkle cheese and basil on top.
The perfect summer salad, mixed greens and farfalle, of course you could use a similar pasta. The greens were a mixture of organic baby greens and fresh basil. A light dressing of fresh lemon juice and your best olive oil makes this summer salad delicious.
Pasta with Mixed Greens
1 pound farfalle pasta
1 cup cherry tomatoes, halved
1/2 onion, thinly sliced
1/4 cup Mozzarella, cubed
1/2 cup parmigiano cheese, grated
5 ounces mixed green salad
a few mushrooms, thinly sliced
6 basil leaves, thinly sliced
Dressing
2 tablespoons fresh lemon juice
4 tablespoons olive oil
1/4 cup pasta water
salt and pepper
Prepare salad by using greens, tomatoes, onions, cheeses, mushrooms and basil leaves. Whisk all the ingredients for the dressing, set aside. Cook pasta in boiling well salted water till al dente. Reserve about a 1/4 cup of pasta water, drain pasta and put on salad. Pour dressing and pasta water over salad and mix, season to your taste with salt and pepper.
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.
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.
