2 salmon fillets about 6 oz each, skin removed
Salt & pepper to taste
2 slices prosciutto
4 sage leaves
Preheat the oven to 425 degrees F.
Pat the fish dry with paper towels and place in an oiled baking dish. Sprinkle the salmon with salt & pepper and drizzle with olive oil. Lay two sage leaves on the non-skin side of the fillets and place a slice of prosciutto on top of each fillet. Tuck the edges of the prosciutto underneath the sides of the salmon. Place the baking dish in the preheated oven and bake the salmon for 10 -12 minutes..
Greek Braised Chickpeas
This lemony chickpea dish can be served at room temperature or as an accompaniment to the main dish.
1/4 cup extra virgin olive oil
1/2 cup chopped onions
3 cups cooked chickpeas (two 15-ounce cans), drained
1 cup of water
Salt and freshly ground black pepper to taste
Freshly squeezed juice from 1 lemon
1 tablespoon all-purpose unbleached flour
Heat the olive oil in a medium skillet over high heat and cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring occasionally. Add the drained chickpeas and water, season with salt and pepper, and cook for 5 minutes.
In a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours. Turn the heat off and let the chickpeas cool in the skillet. Serve at room temperature or warm.
Sautéed Swiss Chard
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden
brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and
pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining
chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.r
serves: 10 to 12
Italian cheesecake is one of the easiest Italian desserts to make and is always a big hit.
2 tablespoons melted butter
1/2 cup amaretto crumbs from about 5-6 cookies
5 large eggs at room temperature
1 cup sugar
1/2 teaspoon salt
4 cups drained whole milk ricotta, at room temperature
1 cup mascarpone cheese, at room temperature
3 tablespoons dark rum
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Powdered sugar and strawberries for optional topping
Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Combine the butter and cookie crumbs together and pour into the baking pan, Press the crumbs over the bottom until firm.
In a mixer fitted with the whisk attachment, beat the eggs, sugar, and salt at high speed until creamy and doubled in volume for about 5 minutes.
Add ricotta, mascarpone, rum, and lemon and orange zest. Mix on medium until smooth and fluffy, about another 2 minutes.
Put springform pan on a baking sheet and pour batter into the pan, smoothing the top with a spatula. Bake until edges are set and lightly golden but the center is still a bit jiggly about 75 minutes. Cool on a wire rack for about one hour. With a thin metal spatula, go around the cake in the pan to keep it from sticking to the pan as it cools. Cover the pan and refrigerate for several hours or overnight.
Remove the cake from the pan and place it on a serving plate. Cover the top with powdered sugar and strawberries cut in half.