Chiacchiere Baresi

Description

Chiacchiere Baresi... so crispy! When you start eating them... one leads to the other! These are also known as Bow Tie cookies, Frappe, Crostoli, Twist Cookies, e-Wand and many other names.

Ingredients

• 
  1 Lb Flour
• 6 Oz White wine
• 4 Oz Olive oil
• 1/4 Lb Sugar
• Powdered sugar
• Olive oil for frying

Directions/Steps

1. In a stand mixer, first mix the oil, wine and sugar.  Make sure that the sugar is all dissolved.
2. Add the flour and mix well until you have a ball of dough. Let it rest for about 20 mins.
3. Cut a piece of dough and if you have a stand mixer Pasta Roller attachment, use it to flatten the dough. Pass it thru the Pasta Roller several times until the sheet of dough is very smooth.  The suggested final setting for the tickness is #3.
4. Place the sheet of dough on a wooden board and with a ravioli cutter, cut the sheet into strips of about 1" x 3".
5. Twist the strips twice and fry in olive oil until golden.
6. Let the chiacchiere cool, sprinkle with powdered sugar and serve.

Crunchy Cod Italiano with Caprese Salsa

Description

This is a deliciously flavorful (but kid-friendly) way to prepare fish. A friend from graduate school introduced me to the Italian accent -- before that it was just lemon, salt and pepper...We love to introduce our kids to traditions, so the feast of the 7 fishes (festa dei sette pesci) appealed even though the fish didn’t. Or at least, not until I found this way to make it tasty, healthy and pretty enough for a nice Christmas Eve dish we all can enjoy!

Ingredients

• 
  Crunchy Cod Italiano with Caprese Salsa
• 1 (1 lb.) cod fillet cut into even 4 oz. portions
• Kosher salt and freshly ground black pepper, divided
• ½ cup flour for dredging
• 4 Tbsp light olive oil or vegetable oil, additional if needed
• ¼ cup creamy Italian dressing
• 1 cup Italian bread crumbs
• 2 medium tomatoes, seeded, drained, and cut into ½ inch cubes
• 1/3 cup fresh basil, cut to chiffonade
• 2/3 cup fresh mozzarella cut into ½ inch cubes
• ¼ cup thinly sliced red onion
• 2 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar

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Directions/Steps

1. Sprinkle 4 cod pieces with salt and pepper. Dip each in flour and shake off excess.
2. In a small pie plate, whisk ¼ cup of Italian dressing with 2 Tbsp of light olive oil. In another pie plate, place Italian bread crumbs.
3. Dip floured pieces into dressing-oil mixture and then into crumbs, pressing crumbs to adhere.
4. Toss together tomato chunks, basil, mozzarella cubes, and red onion; drizzle with 2 tbsp extra virgin olive oil and 1 teaspoon of balsamic vinegar. Season salsa with salt and fresh pepper to taste and set aside.
5. In a large non-stick skillet, heat remaining 2 Tbsp light olive oil to shimmering. Cook cod pieces quickly, about 2-3 minutes per side until they register 140 internal temp, or are opaque and flaky inside. (Do in batches if necessary, and add a little more oil if needed.)
6. Serve cod portions topped with caprese salsa.

chicken, bacon, artichoke/spinach pizza

Description

One of my favorite pizzas ...  chicken, bacon, artichoke/spinach pizza on thin crust. 

Ingredients

• 
  1 12 inch pizza crust
• 1 jar (12 ounce) artichoke hearts, drained and cut into small pieces
• 2 cups chicken, cooked and cubed
• 1 cup Alfredo sauce (use your favorite one from a jar or your own homemade)
• 1 cup shredded Parmesan cheese
• 1 cup fresh spinach
• 1/2 cup bacon crumbles
• You can add mozzarella Cheese also...
• 
  

Directions/Steps

1. Preheat oven to 375 degrees.
2. Using your own homemade pizza crust or packaged crust, place it on a prepared pizza pan.
3. Spoon the Alfredo sauce onto the crust.
4. Using a spatula smooth over the crust evenly.
5. Place the chicken, bacon, artichoke hearts, and spinach evenly on the pizza crust.
6. Sprinkle the cheese over the top and bake for 20-25 minutes.
7. Check to be sure your cheese is not browning too much.
8. You want it to be just turning brown, melting and the spinach cooked.

Cheaters Gnocchi

Description

Gnocchi! Fun to say. Fun to make. This is NOT your Naunie’s Gnocchi! (Naunnie was my Italian grandmother) This “cheat” recipe uses potato flakes (horrors!) in place of the usual mashed potatoes. With the aid of a food processor and a few simple ingredients you can knock out these tasty, satisfying little Italian dumplings in no time. Serve with a sauce of your choice or just a little grated Parmesan cheese. I use them as a side with meatballs or sausage. 

Ingredients

• 1/8 teaspoon garlic powder
• 1 cup water
• 1 egg
• 1 teaspoon soft butter
• 2 cups instant potato flakes
• 1 cup flour
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1 tablespoon fresh parsley, chopped finely
• ½ cup grated Parmesan cheese

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Directions/Steps

1. Mix the first four ingredients and pour into the food processor.
2. Mix the remaining ingredients in a large bowl.
3. Gradually add the dry ingredients to the food processor and mix in low pulses until the dough forms into a ball.
4. Turn dough out onto a floured rolling surface.
5. Roll into long strips and cut into 1” pieces.
6. Press fork tines across each piece. (flour fork if necessary)
7. Cook in salted boiling water 6-8 minutes stirring several times gently.
8. Remove with slotted spoon and drain.

Portobello, Spinach & Cheese Burgers (Mmmm)

Description

Of my contributions this is by far my favorite “creation” for our month of healthy recipes. I had always been curious about portobello “burgers” on menus but didn’t want to order one out when there were less healthy (ie: more tempting) items on the menu. Wow. This mushroom rocks. In an effort to be healthy I didn’t serve this with any mayonnaise or spreads especially since the flavors and moistness needed no help!

Ingredients

• 
  ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• ½ teaspoon cumin
• 1 tablespoon minced garlic
• 4 portobello mushroom caps
• cooking oil spray
• 1 large onion, sliced
• 4 cups fresh spinach
• 4 slices Swiss cheese
• 4 rolls or sandwich pockets

Directions/Steps

1. Mix the first 4 ingredients.
2. Clean mushrooms with a damp cloth and lay in a dish, smooth side down.
3. Spoon mixture into mushroom caps and let sit 15-20 minutes.
4. Heat a large skillet on med-high. Spray with oil and add onion.
5. Cook until onion is soft and light brown. Remove onion and reserve.
6. Spray with oil again and add spinach
7. Cover and cook 3-4 minutes until spinach is wilted. Remove and reserve.
8. Wipe out skillet and spray with oil.
9. Add mushrooms smooth side up and cook for 5-6 minutes.
10. Turn and cook for 2-3 minutes more.
11. Remove mushrooms and top smooth side with 1 piece of cheese each.
12. Assemble “burgers” by layering from the bottom up: ¼ of spinach, a mushroom, ¼ of the onion and the top roll piece.

Bruschetta with Broccoli Rabe

 

Description

Bruschetta with Broccoli Rabe: a light and tasty appetizer... great at any time of the year.

Ingredients

• 
  1 Bunch of fresh broccoli rabe
• 4 Slices of Italian bread
• 4 Slices of smoked mozzarella
• 1 Clove of garlic
• EV olive oil
• Salt & pepper 

Directions/Steps

• Toast the Italian bread on the grill or in the oven.
• Saute` the broccoli rabe with olive oil and garlic. Add salt and pepper to taste.
• Top toasted Italian bread with broccoli rabe.
• Add one slice of smoked mozzarella over the broccoli rabe.
• Put the bruschetta in the oven until the mozzarella melts.
• Serve immediately.

Buon Appetito!

Nutella Ciambella

Description

This year for world Nutella day I thought I would update an old school recipe.   I'm so happy to add my signature Ciambella to the repertoire.  I've seen some pretty jazzy Nutella recipes out there but nothing gets to me like a good old fashioned Ciambella when its done right.  This moist, crumbly cake was always a staple for Sunday lunches at my house and would taste even better the next morning for breakfast. I of course would usually spread Nutella all over it so I finally got around to just baking it into the cake and filling it with decadent Nutella mousse. I really love the marble effect the Nutella gives the cake and the memories every time I take a bite. Enjoy!

Ingredients

Ingredients for the Ciambella:

•         1 Lb of flour
•         1 Cup Nutella
•         1 Cup Sugar
•         4 Tsp Baking powder
•         1 Cup Olive oil
•         5 Large eggs
•         Pinch of cinnamon
•         Butter

Ingredients for the optional Nutella Filling:
Both rooom temperature

•         16 Oz Mascarpone cheese
•         1 Cup Nutella
•         1-2 Bananas sliced

        

Directions/Steps

Whip Nutella and Mascarpone cheese with a hand mixer and set aside

Preparation for the Ciambella:

1.         Pre-heat the oven at 400F.
2.         You can use a large glass bowl and an electric beater to do your mixing or you can use a Stand Mixer.
3.         Add the eggs and beat them well.
4.         Add the baking powder and mix well into the eggs.
5.         Add the olive oil and mix well.
6.         Add the cinnamon and mix well.
7.         Add the sugar and mix well.
8.         Little by little add the flour and mix until the flour is totally absorbed into the liquids. The mix should be semi-soft. Put aside.
9.         Take a 10” Angel Food Cake Pan and grease with butter the bottom and the sides.
10.         Pour half of the mix into the pan and make sure that it is evenly distributed.
11.         Add half the Nutella with a spoon over the batter (this is easier when the Nutella has been melted for 1.5-2 minutes in the microwave). Take a fork and swirl the Nutella around until there is a lovely marble effect.
12.         Add the remaining mix to the pan and level it.
13.         Add the rest of the Nutella and repeat the swirling process with the fork.
14.         Sprinkle sugar over the entire top of the Ciambella.
15.         Bake the Ciambella for 35 minutes.
16.         After the Ciambella has cooled slice it in half and spread the Nutella Mascarpone mousse in the middle. Lay sliced bananas and serve