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| Cheese cake |
1 3/4 c. graham cracker crumbs,
1/2 tsp. cinnamon,
1/2 c. melted butter,
1 1/4 lbs. cream cheese,
1 1/2 tsp. finely grated lemon peel zest,
1 tsp. finely grated orange zest,
1 tsp. vanilla extract,
3/4 c. sugar,
1 tbsp. flour,
3 eggs,
1 egg yolk,
2 tbsp. heavy cream, |
Stir the crushed crackers, cinnamon and melted butter together well.
Lay a circle of parchment paper in the bottom of a 9- or 10-inch springform pan. Pack the crust mixture in the bottom and up the sides of the pan. Use the bottom of a glass to press the crust flat.
Heat the oven to 300 degrees F.
Bring the cream cheese to room temperature.
Place the cream cheese, zest and vanilla in a mixing bowl and beat by hand or with an electric mixer until just smooth.
Add the sugar and flour gradually and beat just until incorporated.
Add the eggs, yolk and cream and mix thoroughly.
Pour the filling over the crust and bake for approximately 1 hour.
Check the cake for doneness. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.
Let the cake cool completely at room temperature, then refrigerate. |
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| Stockfish fritters |
1 Italian bread (cut in 1/2-inch slices),
2 tablespoons olive oil,
2 tablespoons butter,
1/2 yellow onion (minced),
1lb chicken livers, clean, trim & chopped,
1/2cup cognac or brandy,
8 fresh sage leaves,
1 1/2 tablespoons capers,
1 teaspoon salt
White pepper. |
Preheat the oven to 350 degrees F.
Set the baguette slices on baking sheet and lighly brush with olive oil.
Bake until golden brown on both sides, turning once, about 4 minutes; (alternately the bread may be browned on a grill, which will impart a lightly smoky flavor.).
In a large skillet melt the butter, add the onion and saute until soft about 3 minutes.
Add chicken livers, cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center.
Stir in capers and season to taste with salt and pepper.
Transfer the chicken liver mixture to a food processor and puree on high speed.
Allow to cool before spreading on crostini. |
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| Truffle Omelette |
4 large fresh eggs,
1 tablespoon double cream,
1 small fresh truffle – about 25g,
A large knob of butter,
Salt
Pepper to Taste. |
Make sure your truffle is thoroughly clean, slice it thinly and poach it in a little water with your seasonings, for just four or five minutes. Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
Heat your pan gently. Meanwhile whisk your eggs, add the poaching water and cream to them and whisk again.
Add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in. Move them around a little then add the sliced truffles. Allow the top to almost set – baveuse - fold and serve immediately.
Serve with a fresh green salad, some warm crusty bread and a good bottle of Cahors. |
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| Chicken cacciatora |
2 lbs. chicken parts,
6 tbs. olive oil,
1 small carrot,
1 stalk celery,
1 lb. peeled, seeded and chopped tomatoes,
1 bay leaf,
Few juniper berries,
1 glass dry white wine,
1 oz. dried mushrooms,
1 clove garlic,
3 cup chicken broth,
1 tbs. chopped parsley,
Salt,
Pepper. |
| Wash the chicken parts and pat dry. Sauté the carrot, celery, onion, and garlic in olive oil. When tender, but not crisp, add the chicken parts, salt and pepper, bay leaf, juniper berry and let brown over a high flame. Add the wine and, when it has evaporated, add a few mushrooms (previously re-constituted in warm water), the tomatoes and 1/2 cup broth. Cook for about one hour over medium heat. When ready remove from heat, add the chopped parsley and arrange in a pre-heated serving platter. Serve. |
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| Tomatoes fillings |
For 4 persons:
4 nearly mature tomatoes,
2 eggs,
1 etto of tonno,
Capers,
Anchovies,
Prezzemolo,
Maionese,
Salt,
Pepper. |
Washed the tomatoes and you remove the advanced cap, vuotateli of seeds and turns upside down them to you. Fairies to bubble eggs, cut them to you to dadini and add the tonno spezzettato, some capers, a spi-born anchovy and the prezzemolo trita, it knows them and pepper to you. You add to this compound the maionese, fill up the tomatoes to us and reclose them with the own cap. You hold in refrigerator before
serving. |
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| Eel in sauce |
Serves 4:
Fresh e el 800 g (1.76 pounds),
Fresh tomatoes 200 g (7.05 ounces),
50 g onion (1.75 ounces),
Parsley 20 g (0.7 ounces),
3 bay leaves,
2 garlic cloves,
3 dl extra virgin olive oil (1.5 cups),
2 dl dry white wine (1 cup),
Flour type 00 as needed,
Salt,
Pepper. |
Clean eels thoroughly scrubbing with paper and wood ash.
Remove offal and wash under running water.
Warm oil in a casserole, and brown lightly chopped onion and garlic.
In the meantime slice eel in 6-7 cm (2.36 to 2.75 inches) long chunks, coat with flour and brown in frying pan with oil. Drain excess oil.
Add browned eel to casserole, add wine and let evaporate.
Cook for 15 minutes, adding hot water as needed.
Add salt and pepper to taste.
Add peeled fresh tomatoes cut into small cubes and bay three leaves.
Cook for 15 more minutes.
Serve sprinkled with chopped parsley and slices of grilled polenta. |
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| Maccheroni with nuts pasta |
For 4 people:
300 g. of pasta,
70 g. of sugar,
200 g. walnuts,
50 g. of cocoa powder,
Lemon,
Cinnamon. |
Prepare tagliatelle pasta in the normal way by mixing flour and water without the use of eggs. Boil it in salty water.
Once done and drained sprinkle on the pasta cinnamon, walnut pieces, grated rind of a lemon and sweet cocoa powder.
There are no rules for the amount of each condiment and each is down to personal taste.
We would probably hold back on the cinnamon and add more nuts.
The pasta should then be mixed well and traditionally eaten cold. |
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| Tiny honey-covered fritters |
3 1/2 cups all-purpose flour,
6 egg yolks,
1 egg,
1 zested lemon,
1 zested orange,
1/2 teaspoon kosher salt,
1 tablespoon limoncello,
4 cups canola oil, for frying,
2 cups honey,
1zested and juiced lemon,
Confectioners' sugar, for dusting,
Candied orange or lemon peel or sprinkles, for garnish, optional. |
In a mixer bowl, combine the flour, egg yolks, egg, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes. Refrigerate for 30 minutes.
When the dough has rested, remove from refrigerator and cut into golf ball-size pieces. Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.
Heat the oil in 12 to 14-inch skillet with at least 3-inch sides to 375 degrees F. Drop balls into cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. When cooked, remove to a tray covered with paper towels and drain well. This should make at least 5 batches, so be patient.
When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8-quart saucepan until quite warm, about 150 degrees F, and substantially thinner.
Add the struffoli and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.
Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with confectioners' sugar and any other choice of garnish. The struffoli should last a week or as long as your guests allow. |
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| Pappardelle in hare sauce |
1 small hare, cleaned and cut into into 1" pieces,
2 1/4 cups dry red wine,
1 chopped celery stalk,
1 sliced onion,
1 bay leaf,
1/2 teaspoon black peppercorns,
3 ounces fatty pork,
1 carrot,
1/4 cup extra-virgin olive oil,
Salt
Freshly ground black pepper,
1/2 cup beef broth,
1 pound pappardelle,
3/4 cup freshly grated Parmigiano Reggiano,
4 tablespoons unsalted butter. |
| Place the hare pieces in a bowl and add the wine, celery, half of the onion, the bay leaf, and the peppercorns. Toss well to coat, and allow it to marinate for 4 hours in the refrigerator, stirring from time to time to distribute all flavors. Mince the fatty pork with the remaining onion and the carrot in a meat grinder; you can also do this with a sharp knife. Heat the olive oil in a large, heavy pan, add the ground pork mixture, and cook, stirring, over medium heat for 5 minutes, or until the pork has changed color. Drain the hare from the marinade (reserve the marinade), and add it to the pan. Season with salt and pepper. Sear until brown on all sides, turning to cook evenly, then add one-quarter of the reserved marinade and all of the broth. Bring to a gentle boil; cover, and cook for about 1 1/2 hours, or until the hare is tender, stirring occasionally and adding more of the marinade if needed to keep the sauce from drying out. Transfer the pieces of hare to a warmed serving dish. Strain the cooking juices, discarding the solids, and keep hot. Meanwhile, bring 5 quarts of water to a boil. Add the pappardelle and salt, and cook until al dente. Drain. Toss the pappardelle gently with the hare in the serving dish, and moisten with the cooking juices as needed. Fold in the Parmigiano and the butter, adjust the salt if necessary, and serve immediately. |
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| Fagioli all'uccelletto |
1 1/2 cups dried cannellini beans or other large white beans,
1/2 onion,
1 celery rib,
1 quartered carrot,
1 peeled and lightly crushed quartered clove garlic,
1 bay leaf,
Salt.
3/4 cup tomato puree,
2 cloves garlic,
3 peeled and lightly crushed fresh sage leaves,
4 tablespoons extra-virgin olive oil,
Sea salt,
Black pepper. |
| Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain. Return the beans to the saucepan along with the onion, celery, carrot, garlic, and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over moderately low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt to taste and continue cooking until the beans are tender but not mushy. Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.) Preheat the oven to 400ºF. Drain the beans and discard the vegetables but reserve the liquid. In a casserole that can go from the stove top to the oven, combine the beans, 1 1/2 cups of the bean liquid, the tomato puree, garlic, sage, and 3 tablespoons of the olive oil. Season with salt and pepper. Bring to a simmer on top of the stove, then transfer to the oven and bake, uncovered, at a gentle simmer (adjust oven temperature if necessary) until the beans have absorbed the liquid, 45 minutes or more. Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve. |
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