MINESTRE - SOUPS

Minestra di Finnochio - Fennel Soup
Already during Pharaonic time fennel was well known for its medical properties, including its use as an aphrodisiac as well as a laxative. All parts of the plant can be used, including the bulb, the leaves and the seeds.

500 grams of fennel bulb
200 ml dry white wine
100 grams smoked chicken breasts or shrimps
chicken bouillon cube
125 ml creme fraiche
2 tbsp ouzo or Pernod
200 ml water

Trim the fennel stalks down to the bulb, Peel off any wilted outer layer. Set the fine fennel leaves aside after having cut them with a scissor into small pieces.

Cut the fennel bulb in small pieces and boil them together with dry white wine, water and a chicken bouillon cube for 8-10 minutes in the microwave oven at full power.

Transfer the fennel and the liquid to a food processor, pur�e and let it cool.

Cut the boneless, skinless chicken breasts (if possible smoked) into thin slices and add to the pur�e. If you are using shrimps instead of chicken, proceed straight to the following step. Microwave on high for four minutes. If you are using shrimps, add them. Microwave for another minute. Add the creme fraiche (sour cream) and two tablespoons of ouzo, pernod or a similar licorice/aniseed type ap�ritif. Stir well.

Add some of the finely cut fennel leaves on top of the soup. Serve immediately together with, e.g. toast. Add more of the finely cut fennel leaves on top of each plate.

Shrimp Soup
250 grams shelled shrimps
3 egg yolks
250 ml light cream
250 ml dry white wine
1 fish bouillon cube
0.2-0.5 gram saffron

Puree half of the shelled shrimps in the food processor together with the egg yolks, saffron, (light) cream, dry white wine and a fish bouillon cube (intended for 0.5 liter of bouillon). Heat the mixture in a pan at low-moderate heat while constantly stirring until the mixture thickens.

Pre-heat the other half of the shelled shrimps for 40 seconds in the microwave oven. Add the pre-heated shrimps to the soup. Serve immediately.

PASTA

Farfalle alla fonduta piccante di pomodoro e mozzarella
11oz. Farafalle or Angel Hair Pasta
7 oz.Tomato sauce
5 oz. Fresh mozzarella
2 hot chilies

Place in the blender some chopped mozzarella, 1 or 2 hot dried chilies, warm tomato sauce (not hot and not cold). Blend until smooth, cook the farfalle "al dente" saute very briefly with the sauce in a pan, otherwise the mozzarella will melt.

Serve and decorate with basil leaves.

Linguine with Tomatoes & Artichoke Hearts
A sophisticated dish made from an assortment of pantry staples.

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and saute' until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

4 servings

Pepper Pasta
2 green sweet peppers - quartered and seeded
2 red sweet peppers - quartered and seeded
16 oz. penne or ziti pasta
10 cloves garlic, cut into thin slices
2 tablespoons olive oil
1 28 oz. can Italian-style tomatoes - quartered
1 to 2 hot red peppers - chopped
1/3 cup fresh parsley - snipped
3 tablespoons capers - drained
1/3 cup fresh parmesan cheese - shredded

Place green and red peppers in a foil-lined broiler pan. Broil about 5 inches from the heat for 5 to 8 minutes or until skins are blistered and brown. Transfer to a new, small paper bag; close bag and set aside till cool (about 15 minutes). Peel off skins and cut peppers into strips. Cook pasta according to label. Meanwhile, in a large skillet, cook the garlic slices in olive oil until golden brown. With a slotted spoon, remove the garlic from the skillet; set aside. In the same skillet, cook pepper strips, hot peppers and tomatoes in the garlic flavored oil for 1 to 2 minutes. Season with pepper. Stir in parsley and capers. Drain pasta and return it to the hot skillet. Toss together with tomato mixture. Garnish with the garlic slices; sprinkle with Parmesan cheese. Add cooked chicken or shrimp for a heartier meal.

8 Servings

POLENTA

5-Minute Course - Polenta
This is a quick, but good, version of polenta.

3 1/2 cups cold water
1 teaspoon salt
1 cup cornmeal

Pour 3 cups of the water into a heavy saucepan, add the salt and bring to a full rolling boil over high heat.

While the water is coming to a boil, stir the remaining 1/2 cup water into the cornmeal. Stir until the cornmeal is evenly dampened. This will keep the cornmeal from becoming lumpy as it cooks. As soon as the water boils, stir in the dampened cornmeal. Briskly whisk until the mixture is smooth.

Reduce the heat to medium-low and briskly stir the cornmeal for 2 or 3 minutes. The mixture will get stiff quickly. Remove the pan from the heat when the polenta is thick and smooth.

Note: If desired, stir in any cheese or cooked vegetables of choice at this point.

Serve immediately, or pour into a shallow pan, cool, cover with plastic and refrigerate until thoroughly chilled and firm.

Once the cornmeal has firmed up, it may be cut into shapes (squares, circles, triangles, reactangles or stars, for example) and fried in olive oil or butter.

Polenta with Red Pepper Sauce
Grind a clove of garlic in a food processor. Add 1 cup roasted bell pepper strips (jarred OK), 1/2 cup loosely packed Italian parsley leaves, 1/2 teaspoon paprika, pinch red pepper flakes, and 1 tablespoon each olive oil, wine vinegar and tomato paste. Whirl until pureed.

Top broiled or fried polenta triangles (see above) with thin slices of fontina or Monterey Jack cheese and broil. If desired, broil prawns to go alongside. Serve with the red pepper sauce.

Fonduta di San Valentino - Valentine's Day Fondue
2 cups grated Fontina cheese
2 cups grated Gruyere cheese
3 tablespoons flour
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
2 roasted garlic cloves
1 1/2 cups Angas Brut
1 tablespoon Brandy

Combine the grated cheeses, flour, white pepper and nutmeg and set aside. In a medium sauce pan heat the Angus Brut sparkling wine on medium-high to just under a boil. Immediately turn the heat down to a low setting and add the cheese mixture just a small amount at a time and stirring with a wooden spoon continuously while the cheeses melt. Add the roasted garlic cloves. Continue to stir and make sure the mixture is not sticking to the bottom of the pan. When the fondue has melted and is a smooth consistency, add the brandy and stir again. Remove from the heat. Spoon out the roasted garlic cloves before serving.

Serve in a fondue pot and keep heat at a low settting. Serve with sliced baguette bread

SECONDI PIATTI - SECOND COURSES

MEAT

Tagliata alla griglia al pepe e vino rosso - Grilled steak with red wine sauce
32 oz. Beef steak
1 glass red wine
pepper

Crush the black pepper with a wooden mallet, coat the meat it pressing it into the steak with your hand. Grill the steak in a cast iron skillet, when it is cooked to your liking take it off the pan, slice it and place it on the serving dish. Pour a glass of red wine in the pan, reduce for a couple of minutes and pour over the steak.

Serves 4

PESCE - FISH

Scallops in Saffron
250 grams scallops
50 grams finely chopped shallot
200 ml dry white wine
100 grams finely chopped mushrooms
1 tbsp butter
2 grams saffron
150 ml fish stock
150 ml creme fraiche

Soak the saffron in the fish stock. Separate the coral from the scallops. Cut the white meat in half horizontally. Place both coral and white meat in a saucepan and cover with white wine. Bring the liquid to a boil. Remove from the heat immediately and set aside. Melt the butter in a saucepan, add the shallot and the mushrooms and cook over a low heat for a few minutes. Pour the saffron/fish stock over the shallots and mushrooms, bring to a boil and let simmer for a few minutes. Add the creme fraiche, let simmer for another 7-10 minutes. Add the scallops, let simmer for another minute. Serve with toast and a salad.

Serves 2

UOVA

Uova con Tartufi - Truffled Eggs
An after-the- theatre or midnight supper dish

4 fresh eggs
50-75 grams white truffles
salt
pepper
1 tbsp creme fraiche

Beat four eggs with a whisk in a heavy-bottom saucepan. Slice 50-75 grams of fresh or canned white truffles and add to the eggs. Season with salt and pepper. Bring water in large saucepan to a boil and place the egg saucepan on this water bath. Stir the mixture constantly until it suddenly begins to thicken. Remove from the water bath and add one tablespoon of cr�me fraiche. Serve immediately together with slices of toast. A glass of red port wine combines nicely with this dish.

VERDURA

Cipolle Rosse Ripiene - Stuffed Red Onions
8 ea. Red Onions, large
8 oz. Swiss chard
2 tbs. virgin Olive oil
1 clove Garlic, finely chopped
9 oz. Ricotta cheese
2 oz. Yogurt
2 oz. Parmesan cheese, grated
1 tbs. Majoram, fresh chopped
pinch salt
1 ea. Eggs, whole
1/4 cup Bread crumbs

Peel onion. Boil in salted water until al dente. Cut off top and bottom of onion. Scoop out center and chop. If still raw, boil again until done.

Boil swiss chard for 5 minutes. Drain and squeeze out excess water. Chop and sautee in olive oil with garlic and chopped onion.

Mix together ricotta, yogurt, parmesan and marjoram. Combine with swiss chard mixture, beaten egg and salt to taste. Stuff onion with mixture. Sprinkle with bread crumbs and bake at 300 degrees for 20 minutes.

Erbazzone o Scarpazzone - Savory Pie with Chard
A type of savory pie with a rich double crust, most often filled with greens, eggs or cheese

Dough:
9 oz. white.flour
8 Tbs. olive oil
1 oz. lard or pancetta (Vegetarians substitute with olive oil)
salt

Stuffing:
2.2 lb chard leaves
2 eggs
2 oz - 2 Tbs. olive oil
1 oz parsley
6 Tbs parmigiano
1 small onion
pepper
1 garlic clove
salt

Clean, wash and drain the chard well and dry thoroughly. Knead the flour the oil and warm water to obtain a rather stiff dough. Knead for about 10 minutes, wrap in a sheet ofwax paper and keep in a cool piace for about 1 hour. Make a mixture with the parsley, garlic, and onion. Chop the chard very finely. Lightly saute' the mixture with 2 Tbs. of oil and when the lard melts (if you are using it), add the chard and cook for about 5 minutes. Put this in a bowl and let cool. Add the eggs and, if necessary, a pinch of salt and pepper. Lightly coat a springform pan with high sides (9-10" in diameter) with olive oil.

Divide the dough in two batches, one twice the size of the other. Roll out the bigger batch with a rolling pin and make a disk large enough to fill a 12" baking pan (bottom and sides). Arrange the chard in layers, sprinkling each layer with grated cheese. Roll out the remaining batch of dough, making a disk larger than the diameter of the baking pan. Roll the resulting disk around the rolling pin and unroll over the chard. Since the top disk is larger than the baking pan, it will travel a bumpy surface. Pinch the edges of the two disks of dough together, drizzle with a little olive oil and bake at about 360 F. for 40 minutes. In Emilia a piece of hard lard is sometimes used instead of oil to dot the dough. The scarpazzone can be served either hot or cold.

CONTORNI

Patate arrosto - Roast Potatoes 1-1/2 Kg of medium size white potatoes (each kilo eaquals 2.2 lbrs)
Virgin olive oil
Salt

Peel and cut the potatoes in quarters. Put them into boiling water for 4 minutes. Drain them . Turn the oven on to 350 F. Put the potatoes onto a stainless steel oven tray which has been oiled. Set the timer for 30 minutes. Turn them over and set the timer again for another 30 minutes. The potatoes should be crunchy on the outside and soft inside. Use a spatuala to remove them from the tray to the serving dish.

Pepperoni in Agro Dolce - Sweet and Sour Peppers
red, yellow, green bell peppers
4 oz zucchini
1 oz raisins
1 oz pine nuts
garlic
basil
2 tablespoons black pepper
sugar
tarragon vinegar
olive oil
salt
pepper

Soak the raisins in lukewarm water. Trim and cut the peppersinto square pieces. Slice the zucchini. Saut� 3 coated garlic cloves in 2 tablespoons of oil. Add the sugar, peppers, zucchini, pine nuts and drained raisins. Cook for 2 to 3 minutes on high heat; lower the heat and simmer for 15 minutes, stirring occasionaly. Sprinkle with a tablespoon of tarragon vinegar and cook until syrupy. Transfer to a serving dish, garnish with basil leaves and serve.

Serves 4

INSALATA - SALAD

Insalata di petto di pollo all'uva bianca e tartufo - Savory salad with breast of chicken white grapes and truffles
This could be served as a second course.

Breast of roasted or 200 g. 8 oz boiled chicken
1/2 radicchio
4 leaves curly lettuce
1 small bunch of rucola
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 teaspoons truffle pate'
16 white grapes.

Cut the various salad vegetables in a julienne, place in the center of the plate. Cut the breast of chicken into sticks, place over the salad. Peel and split the grapes, removingseeds, distribute over the salad. Mix the balsamic vinegar fist withsalt to taste, then add the extra virgin olive oil, mix well witha fork or whisk to emulsify, fold in the truffle pate' and pour over the salads.

Heartbeet Salad
2 pounds medium beets, trimmed
3 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
teaspoon salt
teaspoon freshly fround pepper
bunch of arugula (4 ounces), large stems discarded
1 head of fris�e (4 ounces), cored
1 tablespoon snipped chives

Preheat the oven to 375 degrees F. Wrap the beets in a large piece of foil and bake for 2 hours, or until tender. Let cool slightly, then peel the beets and slice them 1/4 inch thick. Using a 1-inch heart-shaped cookie cutter, cut as many hearts as possible from each slice. In a large bowl, whisk the olive oil with the lemon juice, salt and pepper. Add the arugula, frisee and beets and toss. Mound the salad on plates, sprinkle with the chives and serve.

Make Ahead: The beet hearts can be refrigerated for up to 1 day.

Serves 6

Insalata di Finocchi - Fennel Salad
2 Fennel Bulbs
100gr. of Parmigiano Reggiano
Mustard of your choice
Virgin Olive Oil
Lemon
Salt

Cut off the stalks. Rinse. Shave the Fennel bulbs into thin slices. Shave the Parmesan cheese onto the fennel. Mix 2 tablespoons of oil with one teaspoon of mustard and one tablespoon of lemon. Toss and serve

DOLCI - SWEETS

Candied Violets
Freshly picked violets

Sugar solution:
0.1 kg sugar
0.5 kg glucose
1 dl of water

Prepare the sugar solution by boiling the mixture until sugar and glucose have dissolved. Let the solution cool but not to the extent that sugar crystals begin to form. Put the violets in a strainer and dip them into the solution. Let them cool and dry on a a paper towel.

Aldmond Cake with Strawberies and Whipped Cream
1 1/4 cups sugar + sugar to taste
8 ounces soft almond paste
1 1/4 cups softened unsalted butter
1 teaspoon vanilla
6 eggs
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup apricot jam
2 cups toasted almonds
1 basket strawberries, hulled
1 pint heavy cream (not ultrapasteurized), lightly
sweetened and whipped to soft peaks

Preheat the oven to 325 degrees. Butter a 9-inch springform pan. Place the sugar and almond paste in a food processor and pulverize. Transfer to a mixing bowl and beat in the butter and vanilla; cream the mixture until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Mix together the flour, baking powder and salt. Add to the creamed mixture and beat until thoroughly blended.

Aldmond Torte
1/2 cup (1 stick) butter, softened, plus extra for greasing pan
1 cup sugar
1 (7-ounce) tube almond paste, cut in small pieces (about 1 cup)
3 eggs
1/4 teaspoon amaretto
1/2 teaspoon Triple Sec
1 teaspoon baking powder
1 cup flour
Powdered sugar

Cream butter and sugar by beating with electric mixer until fluffy, 1 to 2 minutes. Gradually add almond paste, beating until incorporated. Add eggs, 1 at a time, beating well between each addition. Beat in amaretto and Triple Sec. Fold in baking powder and flour. Pour batter into greased and floured 8-inch-round cake pan. Bake at 350 degrees until lightly browned, 35 to 45 minutes. Let cool slightly in pan, then invert onto cake rack. When completely cool, dust with powdered sugar.

6 servings

Brown Butter Almond Cake
1/4 pound of butter
1 cup of sugar
8 eggs, separated
1 tablespoon of vanilla extract
1 cup of cake flour
10 ounces of almonds, toasted and finely ground
1 teaspoon lemon zest
3/4 cup brown sugar

Preheat the oven to 325 degrees. Butter and dust with flour a 10-inch cake pan. Cook the butter in a pan on top of the stove until it browns. Pour it into a mixing bowl and cool it in the refrigerator or over ice until it has the consistency of softened butter. Beat the cooled butter and sugar together until fluffy. Beat in the egg yolks and vanilla. Mix together the cake flour, toasted ground almonds and lemon zest. Combine the egg whites and brown sugar and beat until soft peaks form. Fold the flour mixture into the batter alternating with the beaten egg whites. Pour into the cake pan and bake for 45 minutes or until a toothpick comes out clean.

Serves 12

Pear Gratin with Aldmond Topping
Almonds make a flavorful topping for the pears, but walnuts also work well.

2 tablespoons butter
2 tablespoons granulated sugar
4 small firm pears, such as Bosc or Red Bartlett, halved, peeled and cored
1 egg
1/4 cup milk
1/4 cup flour
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup crushed almonds

Preheat the oven to 425 degrees. Heavily butter a 9-inch pie plate, preferably glass, with the 2 tablespoons butter, and sprinkle the 2 tablespoons sugar over the bottom. Place the halved pears flat-side down in the pie plate. Make the batter by beating together the egg, milk, flour and salt. Pour over the pears. Mix together the 1/4 cup sugar and the almonds; sprinkle over the pears. Bake for 15 minutes. Serve hot or warm.

Serves 6 to 8.

White Chocolate and Raspberry Cheesecake
Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted

Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained

Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

For crust, preheat oven to 350�F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For filling, melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping, whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

8 servings

Nido di pasta sfoglia ai lamponi - Puff pastry nests with zabaglione and raspberries
4 vol-au-vents
Raspberries or strawberries 200 g. 7 oz
1 tablespoon granulated sugar
1 tablespoon maraschino or triple sec.
Powdered sugar

For the zabaglione:
4 eggyolks
4 teaspoons sugar
2 tablespoons vinsanto or dry sherry

Place the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk continuously for about 3-4 minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaglione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar.