Crostini Di Fefatini (Chicken liver crostini)
Ingredients:
7 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 anchovy fillets
1 garlic clove, minced
12 oz. chicken livers
1/3 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons chopped fresh sage
1/2 teaspoon finely grated lemon peel
1 French-bread baguette, sliced into 1/3 inch-thick rounds
Directions:
- Heat 4 tablespoons oil in heavy large skillet over medium heat.
- Add onion, anchovies and garlic. Saute until onion is tender but not brown, mashing anchovies with fork, about three min. Increase heat to medium-high.
- Add chicken livers and saute until brown, about 4 minutes.
- Add wine and cook until most of liquid evaporates, about 3 min.
- Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
- Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed.
- Mix in lemon peel. Season pate to taste with salt and pepper.
- Preheat oven to 350 degrees F.
- Arrange bread slices on 2 baking sheets.
- Lightly brush bread with remaining 3 tablespoons oil.
- Bake until crisp and golden, about 15 minutes. (Pate and toasts can be made 1 day ahead.
- Cover; chill pate. Cool toasts; store airtight at room temperature.
- Arrange toasts on platter.
- Spread pate over toasts.
Rosso Verde Insalate (Red and green salad)
Boil 1/4 cup balsamic vinegar, 2 tablespoons brown sugar and the juice of 1 lemon in a saucepan until thickened, about 5 minutes. Whisk in 2/3 cup olive oil and seson with salt and pepper. Combine torn romaine lettuce and red endive in a large bown. Add sliced red onion, scallions, fresh parsley and candied walnuts. Toss with the dressing.
Pappa al Pomodoro (Tomato bread soup)
Ingredients:
1/2 cup slivered fresh basil
2 large garlic cloves, minced
3 Tablespoons extra-virgin olive oil
1 cup chopped red onion
3 1/2 cups canned vegetable broth
1 lb. plum tomatoes, coarsely chopped
3 3/4 inch-thick slices country white bread (each about 3×5 inches), cubed
Grated Parmesan cheese
Directions:
- Put basil and garlic in bowl.
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
- Add onion and saute 3 min.
- Add broth, tomatoes, and bread and bring soup to boil.
- Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes.
- Transfer soup to processor. Using on/off turns, blend to coarse puree.
- Season soup with salt and pepper. Ladle into bowl over basil and garlic. Drizzle with remaining 1 tablespoon oil. Sprinkle with cheese.
Risotto e Asparagi (Baked Risotto with Asparagus) – Serves 4-6
Oven-baked risotto eliminates the need for constant stirring. On the stovetop, sauté the vegetables and stir in the rice, wine and broth. Then cover and bake in the oven until the rice is tender. Just before serving, stir in grated Parmigiano-Reggiano cheese, butter and grilled asparagus.
Ingredients:
3 Tbs. olive oil
2 leeks, white and light green portions, halved, rinsed well and thinly sliced
4 garlic cloves, minced
1 tsp. chopped fresh thyme
Kosher salt and freshly ground pepper, to taste
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
4 1/4 cups chicken broth, warmed
1 1/2 lb. asparagus, tough ends trimmed
1/2 cup grated Parmigiano-Reggiano cheese
3 Tbs. cold unsalted butter, cut into 6 pieces
Directions:
- Preheat an oven to 400°F.
- In a 3 1/2-quart wide Dutch oven over medium heat, warm 2 Tbs. of the olive oil.
- Add the leeks and cook, stirring occasionally, until soft, about 8 minutes.
- Add the garlic, thyme and salt and cook for 1 minute.
- Add the rice and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes.
- Add the wine and cook for 1 minute. Stir in 3 cups of the broth, increase the heat to medium-high and bring to a simmer.
- Cover the pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
- Coat the asparagus with the remaining 1 Tbs. olive oil and season with salt and pepper.
- Preheat a stovetop grill pan over medium-high heat.
- Working in batches, grill the asparagus, turning occasionally, until tender, 7 to 8 minutes per batch.
- Cut the asparagus on the bias into 2-inch lengths.
- Stir the remaining 1 1/4 cups broth into the risotto, then stir in the cheese, butter, asparagus, salt and pepper.
- Spoon the risotto into warmed bowls and serve immediately.
Pollo al Mattone (Chicken under a brick)
Ingredients:
Marinade boneless chicken thighs in lemon juice for at least an hour.
Rub with olive oil and sprinkle with spice mix:
1 Tablespoon rosemary
1/2 Tablespoon sage
2 cloves garlic
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon chili flakes
Directions:
- Cook 55 min. under a brick covered with foil.
- Move brick three or four times.
- Turn chicken once.
Zucotto (Dome Cake)
Ingredients:
2 tablespoons cherry liqueur
2 tablespoons orange liqueur
2 tablespoons grappa or brandy
1 10.75 ounce loaf pound cake
5 oz. semisweet chocolate, chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
3/4 cup blanched slivered almonds, toasted, coarsely chopped
1/2 cup hazelnuts, toasted, husked, coarsely chopped
unsweetened cocoa powder
Directions:
- Moisten large piece of cheesecloth with water; squeeze out excess. Line 1 1/2 quart bowl with cheesecloth.
- Mix liqueurs and grappa in small bowl.
- Cut pound cake crosswise into 3/8 inch thick slices. Cut each slice diagonally in half, forming two triangles.
- Lay cake triangles in single layer on baking sheet; brush with liqueur mixture.
- Line bottom and sides of prepared bowl with cake triangles (wet sides facing in) in sunburst pattern. Reserve extra triangles for top.
- Stir 2 oz. chocolate in metal bowl set over small saucepan of simmering water until chocolate melts. Cool just to room temp.
- Beat cream and powdered sugar in large bowl until firm peaks form.
- Fold in 3 oz. chopped chocolate and nuts.
- Spread half of mixture over cake, covering completely and crating well in center.
- Fold cooled melted chocolate into remaining whipped cream mixture; spoon into center well of filling.
- Cover filling with remaining cake triangles (wet side down), trimming to fit if necessary. Cover with plastic. Chill at least 5 hours and up to 1 day.
- Invert cake onto plate. Remove cloth.
- Sift cocoa powder over and serve.