Fettuccine with Prosciutto and Egg

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Ingredients:

1 pound of Fettuccine
6 ounces of prosciutto, cut in thin strips
1 onion, diced,

3 eggs
1 cup of grated Parmigiano
1/4 cup of heavy cream
4 ounces of butter
Salt to taste and freshly ground pepper to taste

Instructions: Total time: 30 minutes

In a large skillet over medium heat, sauté the butter and onion until transparent. Add the prosciutto and cook until golden, but not crisp. Remove from heat

In a separate bowl, beat the eggs and the cream until smooth, and then mix with the Parmigiano.

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain it, retaining some of the cooking water.

Return the prosciutto and onion mixture to a low heat. Add the pasta to the skillet. When thoroughly combined, add in the egg mixture and mix thoroughly. Add salt and pepper to taste. Add a bit of the retained cooking water only if necessary to achieve a creamy result.

Serve immediately with a sprinkle of Parmigiano and black pepper.

Pumpkin Gingersnap Cheesecake

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Ingredients:

Pumpkin Gingersnap Cheesecake:

12 ounces of gingersnaps
½ cup of pecans, finally chopped
6 tablespoons of salted butter, melted
2 tablespoons of packed brown sugar
Dash of kosher salt
Three 8-ounces packages of cream cheese, softened
One 15-ounce can of pumpkin purée,

3 large eggs, at room temperature
1/4 of a cup of sour cream, at room temperature
1 ½ cups of granulated sugar
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract

½ teaspoon of ground nutmeg.

Salted Caramel Sauce:

 1 cup of packed brown sugar
 ½ cup of heavy cream
4 tablespoons (1/2 stick) of salted butter
1 teaspoon of vanilla extract
1 teaspoon of kosher salt
Whipped cream, for serving and chopped pecans, for serving

For the Pumpkin Gingersnap Cheesecake:

In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350°F

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sites once or twice. Add the eggs one at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.


TAGLIATELLE ai FUNGHI PORCINI – MUSHROOMS

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  • 1-pound porcini mushrooms, or 8 ounces if using dried
  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil
  • Salt to taste
  • ¼ cup flat-leaf parsley, coarsely chopped
  • Freshly ground black pepper to taste
  • 1-pound tagliatelle, or fettuccine
  • Grated Parmigiano

 

Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite- sized pieces.

In a large skillet, over medium heat sauté the garlic in the olive oil until it’s golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and retain one cup of the cooking water. Add the pasta to the mushrooms. Add the parsley, and then cook together for about a minute. Add some of the retained cooking water if the pasta seems too dry.

Serve with grated Parmigiano.

 

DINNER ROLLS – NO KNEAD MARTHA STEWART

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2 Cups of warm water (105 t0 115 degrees);

 2 Packages (1/4 ounce each) active dry yeast;

¼ Cup of sugar;

4 Tablespoons of butter, melted, plus more for pan & brushing;

2 Large eggs, lightly beaten;

1 & ½ Teaspoons of salt; and

6 Cups of all-purpose flour (spooned and leveled), plus more for shaping dough.

  1.  Pour warm water into a large bowl; sprinkle with yeast, & let stand until foamy, about 5 minutes.
  2.  Add sugar, butter, eggs & salt; whisk to combine. Add flour; mix until incorporated & a sticky dough forms. Brush top of dough with butter; cover with plastic wrap & set aside in a warm place until dough has doubled in bulk, about 1 hour.
  3.  Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log & cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece in thirds again).
  4. Brush a 9×13 inch-baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward center, pressing to secure, until a smooth ball forms. Place dough in a prepared baking pan, smooth sides up (you should have 3 rows of 6). Cover loosely with plastic wrap, & let rise in a warm place until doubled in bulk, 30 to 40 minutes (Alternately, refrigerate, at least 4 hours & up to 1 day.
  5. Pre-heat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden & rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart and serve warm.

 

 

CHOCOLATE MARQUISE

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  • 200 Grams dark chocolate, shaved;
  • ¼ Cup of sugar;
  • 6 Egg whites;
  • 6 Egg yolks;
  • 1 tablespoon of butter; and
  • 1 Teaspoon of 6-year-old dark rum.

Whip egg yolks plus sugar in double boiler till thick.

Pour in shaved chocolate, rum & butter.

Fold in egg whites.

Line a loaf pan with ladyfingers;

Pour the chocolate mixture into the pan; and

Chill for several hours.

 

RACK OF PORK FROM LIA

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Marinade:

  • 1/3 Cup of Extra virgin olive oil;
  • 3 Tablespoons of peeled chopped fresh ginger;
  • 2 Large cloves of garlic, chopped;
  • 3 Tablespoons of chopped fresh basil;
  • 1 Tablespoon of Kosher salt;
  • ½ Teaspoon of black pepper; and
  • 1 pork loin (Rack of) 5 pounds total w/ 1 chop per person.

Spread marinade all over pork & let it sit overnight or at least several hours.

 Place fat side up in oven at 425 degrees for about an hour, roast to 138 degrees. Remove from oven, cover with foil and let sit for 20 minutes.

 Caramelize sugar

Sauce:

  •  ½ Cup of sugar – Heat in a saucepan until just light brown (about 5 minutes) & add:
  • 6 Star anise pods, roughly crushed & a pinch of red pepper flakes & stir for 30 seconds. Remove from heat and cool for 2 minutes & add:
  • 1 Cup of chicken stock and ½ cup of sherry vinegar. Return to heat and cook until sugar is dissolved.

Set a roasting pan on stovetop over medium heat & add caramelized sugar and deglaze pan. Keep sauce on simmer.

Add: 2 tablespoons of candied ginger, finely chopped & 2 teaspoons of sesame oil ; salt & paper to taste.

 Pass Sauce

 

 

 

 

 

 

 

LINGUINE WITH WHITE CLAM SAUCE

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  • Extra virgin olive oil to coat a large sauté pan;
  • 9 cloves of garlic;
  • 5 Dozen claims scrubbed under cold running water;
  • 1 Cup of dry white wine;
  • ½ Cup of water;
  • 1 large pinch of crushed red pepper;
  • 1 Pound of pasta;
  • 2 Tablespoons of butter;
  • 2 Tablespoons of chopped parsley; and
  • 1 Cup of grated Parmesan cheese.

Heat olive oil & ½ of garlic on medium high heat & cook until garlic is golden brown & remove garlic. Place 3 ½ dozen clams in pan with wine & ½ cup of water; cover and bring to a boil and continue cooking until clams open (about 10 minutes).

Let clams cool slightly, & then remove from shells & reserve.

 Pour the cooking liquid into a measuring cup.

 Coat same pan with olive oil & add the remaining garlic & pinch of red pepper. Cook under a medium high heat until garlic is golden and discard garlic. Add remaining clams & liquid to pan cover & cook until the remaining clams open. Do not remove these clams from shells.

Add the butter and cream to sauce. Cook the pasta & then combine the sauce, clams and pasta and cook until the sauce clings to the pasta. Turn off heat & add the Parmesan cheese.

 Serves 6

 

BACON & TRIPLE- CHEESE STRATA BREAD PUDDING

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  • 12 Ounces (1 package) of pancetta or bacon, chopped;
  • 2 Small yellow onions, diced;
  • 1 clove of garlic, minced;
  • 6 Large eggs;
  • 2 ½ Cups of whole milk;
  • 2 Cups of finely grated smoked Gouda cheese;
  • ½ Cup of finely grated Parmesan cheese;
  • ½ Cup of whipping cream;
  • 2 Tablespoons of chopped fresh oregano;
  • ½ Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • 1 Loaf of rustic French or Italian bread, cut in 1-inch cubes; and
  • 2 Cups of grated fontina cheese (about 8 ounces).

Heat a large skillet over medium heat & cook bacon until crisp & transfer bacon to a dish. Drain excess fat from skillet, but don’t wipe out pan. Add the onion & garlic & cook until golden brown & fragrant, about 5 minutes, & than remove from heat.

Whisk the eggs, milk, Gouda cheese, Parmesan cheese, cream, oregano, salt & pepper in a large bowl.

Butter a 13x9x2 inch ceramic or glass-baking dish (about 3 quarts). Spread about 1/3 of the bread in the pan, top with a 1/3 of the bacon, than 1/3 of the onion. Pour 1/3 of the egg mixture over. Repeat layering with remaining bread, bacon, onion, and egg mixture. Cover & leave in refrigerator overnight to allow the bread to soak up the custard.

To cook, heat the oven to 350 degrees. Allow the strata to come to room temperature on the counter. Top with the grated fontina & bake uncovered until golden brown & cooked though in about 50 minutes.

 Serves 8-10

 

PASTA BUGIALLI’S

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  • 6 Ounces of Prosciutto de Parma;
  • 8 Tablespoons of unsalted butter;
  • 1 Tablespoon extra virgin olive oil;
  • 1 Small yellow onion finely chopped;
  • Salt & pepper;
  • 1 Cup of a dry white wine;
  • 1 Pound of parpadelle or tagliatelle pasta; and
  • Shredded Parmigiano cheese.

 Cut Prosciutto into small strips, but separate lean strips from fatty strips;

Place butter, olive oil & fatty strips of Prosciutto in a skillet over a low heat & when the butter is completely melted & the mixture starts sizzling, add the onion & lightly sauté for 5 minutes. Add lean strips of the Prosciutto and sauté for an additional 2 minutes.

Add wine to skillet and let wine evaporate for 2 minutes.

 Cook 1 pound of either the pappardelle or tagliatelle pasta in water.

 Place pasta on a serving dish and pour sauce over the pasta. Serve immediately with abundant Parmigiano cheese over each serving with black pepper to taste.

 Serves 4-6.