Healthy Italian Cooking at Home

Category Archives: Desserts

 

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Asti is a province in the Piedmont region of northern Italy and is an important area for the production of fine wines. Perhaps the wine most famously associated with Asti worldwide is the sparkling Asti (DOCG). The name is usually shortened to “Asti” in order to avoid associations with the many wines of dubious quality, which are labelled “Spumante”.

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Asti is typically sweet and low in alcohol (often below 8%) and is made solely from the moscato bianco, a white muscat grape. A premium version known as Moscato d’Asti (DOCG) is sold outside Italy. Moscato d’Asti is a “Denominazione di origine controllata e garantita”, a sparkling white wine produced mainly in the province of Asti, is considered a dessert wine. Grown on Asti hilltops, Moscato d’Asti is made by small producers in small batches. Moscato is so named because of its earthy musk aroma. The petite berry grape ripens early and produces a wide range of wine styles: light and dry, slightly sweet and honey-like.

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While technically a white grape, there are strains of Muscat Blanc à Petits Grains vines that produce berries that are pink or reddish-brown. When the differing grape color is stable, the wines are typically classified as separate grape varieties: Muscat Rouge à Petit Grains for red skin color and Muscat Rose à Petit Grains for pink skin color.

While Asti province became famous around the world thanks to Martini and Rossi and Gancia and Riccadonnafor for their commercial Spumante wines, it is now becoming famous internationally for its classic red wines, such as Barbera d’Asti, Freisa d’Asti, Grignolino d’Asti, Bonarda and Ruché di Castagnole Monferrato. These wines and many other local wines can be sampled during the week-long Douja d’Or wine exhibition which is held at the same time as the Palio and Sagre races.

Asti is also famous for its Asti’s Festival of Festivals, held in September, a week before the Palio race. During the festival, most of the towns in Asti’s province meet in a great square called “Campo del Palio”. Here, they offer local cuisine for which they are known and on the Sunday of the Sagre race all the towns involved stage a parade with floats with everyone in costume all along the Asti roads.

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Asti province becomes a gourmet delight from October to December when the white truffle or “tartufo bianco” is in season. Some of the best truffles are found around Asti’s hills and every weekend there is a local truffle festival.

Among local vegetables, the cardo gobbo (artichoke)and the “square pepper” (bell pepper) of Asti stand out, and both are regarded as essential ingredients for bagna cauda (a garlic and anchovy dip).

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The area around Asti is also renowned for its cheeses, such as robiola of Roccaverano and robiola di Cocconato.

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Typical provincial dishes include agnolotti, potato gnocchi, ciotola di trifulau (cheese fondue with polenta and a sprinkling of truffles) and boiled meats.

Local desserts include amaretti (almond cookies), canestrelli (semolina biscuits), finocchini of Refrancore (fennel cookies) and hazelnut cakes.

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Pearl Barley Soup with Moscato d’Asti

Chef Norbert Niederkofler of St. Hubertus, Italy

Serves 4-6

Ingredients

1 tablespoon vegetable oil
8 oz. smoked cooked ham, cut into 1⁄4-inch cubes
2 small carrots, finely chopped
2 small yellow onions, finely chopped
1 medium leek, halved crosswise and thinly sliced
1 medium parsnip, finely chopped
1⁄2 small celery root, finely chopped
1 cup pearl barley
4 cups chicken stock
2 large russet potatoes, peeled and cut into 1⁄2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
Moscato d’Asti, for serving
Finely chopped chives, to garnish

Directions

In a large saucepan, heat the oil over medium-high. Add the ham and cook, stirring, until golden brown, about 6 minutes.

Stir in the carrots, onions, leek, parsnip and celery root and cook, stirring, until slightly softened, about 8 minutes. Add the barley and cook, stirring, until lightly toasted, about 2 minutes.

Stir in the stock and 4 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the barley is half-cooked, about 35 minutes.

Add the potatoes to the soup and cook until tender, about 25 minutes more. Remove the pan from the heat and season with salt and pepper.

Stir in the cream and ladle the soup into serving bowls. Add a splash of moscato to each bowl and sprinkle with chives before serving.

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Braised Leg of Lamb with Polenta

Chef Norbert Niederkofler of St. Hubertus, Italy

Lamb Stock

12 oz. lamb bones
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
1 tablespoon whole juniper berries
2 bay leaves

For the Braise and Polenta

2 tablespoons olive oil
1 (4-lb.) bone-in leg of lamb
2 tablespoons kosher salt, plus more
Freshly ground black pepper
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
10 sprigs rosemary
1 bunch thyme
3 cups coarse-ground polenta
1 cup (4 oz.) grated robiola cheese
2 tablespoon unsalted butter

Directions

Make the lamb stock:
Heat the oven to 350°F. Place the lamb bones on a baking sheet and roast until golden brown, about 30 minutes. Transfer the bones to a large saucepan along with half each of the celery, carrots, and onion; the juniper berries; bay leaves and 12 cups water. Bring to a boil, reduce the heat to maintain a steady simmer, and cook until the bones have released their flavor, about 3 hours. Pour the lamb stock through a fine sieve into a bowl and discard the solids.

Reduce the oven temperature to 300°F. In a roasting pan over two burners, heat the olive oil over medium-high. Season the lamb all over with salt and pepper, add to the pan, and cook, turning, until browned on all sides, 16 to 18 minutes. Transfer the lamb to a platter and add the remaining celery, carrots and onion to the pan along with the rosemary and thyme. Cook the vegetables, stirring, until browned and soft, about 6 minutes. Return the lamb to the pan along with the lamb stock and bring to a boil. Cover the roasting pan with foil and place the lamb in the oven. Braise the lamb until very tender, about 3 hours.

In a large saucepan, bring 8 cups water to a boil. While whisking, slowly pour the polenta and the 2 tablespoons salt into the water and reduce the heat to maintain a simmer. Cook, stirring steadily, until the polenta is tender and smooth, about 1 hour. Remove the polenta from the heat and stir in the cheese and butter. Season with pepper and keep warm until ready to serve.

Transfer the lamb to a cutting board and pour the pan juices through a fine sieve into a bowl. Skim and discard the fat and pour the juices into a small saucepan. Bring the juices to a boil and cook until the sauce reduces to 1 cup, about 15 minutes. Heat the broiler. Transfer the lamb to a foil-lined baking sheet and broil, turning, until browned and crisp on all sides, about 8 minutes. Transfer the lamb to a large dish and serve with the polenta and sauce.

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Potato and Scallion Fritters

Chef Norbert Niederkofler of St. Hubertus, Italy

Ingredients

2 1⁄2 cups plus 1 tablespoon (9 oz.) rye flour
2 cups all-purpose flour, plus more
2 tablespoons melted unsalted butter
1 teaspoon kosher salt, plus more
2 large eggs, lightly beaten
1 large russet potato, peeled and boiled until tender
3/4 cup ricotta
2 tablespoons finely chopped scallions
Freshly ground black pepper
Vegetable oil, for frying

Directions

In the bowl of a stand mixer fitted with the dough hook, combine the rye and all-purpose flours with the butter, 1 teaspoon salt, the egg, and 3/4 cup lukewarm water. Knead on medium speed until the dough comes together and is smooth, about 6 minutes. Scrape the dough onto a lightly floured work surface and shape into a ball. Halve the dough and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.

Grate the cooked potato on the large holes of a box grater and reserve 1 cup; use any remaining potato for another recipe. Place the potato in a medium bowl, mix with the ricotta and scallions, and season with salt and pepper.

On a floured work surface, roll each dough disk into a 1⁄8-inch-thick circle. Drop 1-tablespoon-sized dollops of the ricotta-potato filling evenly spaced over 1 dough circle. Using a pastry brush, lightly brush the dough with water around each dollop of filling. Drape the second dough circle over the first and gently press the dough between the mounds of filling to adhere. Position a 3-inch-round fluted cutter over 1 mound of filling and stamp out the round. Repeat, stamping out all the rounds.

Pour enough oil into a 6-quart saucepan to come 2 inches up the side, attach a deep-fry thermometer, and heat to 350°F. Working in batches, add the rounds to the oil and fry, turning occasionally, until golden brown, about 2 minutes. Using a slotted spoon, lift the fritters from the oil and drain on paper towels. Season the fritters with salt and serve while hot.

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Skillet Cake with Berry Compote

Chef Norbert Niederkofler of St. Hubertus, Italy

Ingredients

1 1⁄2 cups fresh or frozen lingonberries or cranberries
6 tablespoons sugar
3 tablespoons white wine
2 teaspoons. fresh lemon juice
3⁄4 teaspoon kosher salt
1 cup milk
1 cup (4 oz.) “00” pasta flour
4 large eggs, separated
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons. unsalted butter
Confectioners’ sugar, for dusting
Toasted, flaked almonds, to garnish
1 sprig mint, to garnish

Directions

In a small saucepan, heat 1 cup lingonberries, 3 tablespoons sugar, the white wine, lemon juice, and 1/4 teaspoon salt over medium and cook, stirring, until the berries burst and the sauce thickens, about 8 minutes. Purée the sauce in a blender, scrape into the saucepan and return to medium heat. Stir in the remaining 1⁄2 cup lingonberries and cook, stirring, until softened, about 5 minutes. Remove the sauce from the heat.

In a large bowl, whisk the milk, flour, egg yolks and vanilla seeds until just combined. In a separate bowl, whisk the egg whites until frothy, pour in the remaining 3 tablespoons sugar and 1/2 teaspoon salt, and whisk until soft peaks form. Scrape the egg whites into the batter and fold until combined.

In a 12-inch nonstick skillet, heat the butter over medium and cook until it begins to brown, about 3 minutes. Pour the batter into the skillet and cook, undisturbed, until set on the bottom, 5 to 6 minutes. Flip the pancake and cook until set, about 5 minutes. Slide the pancake onto a cutting board and tear into large pieces. Transfer the pieces to a serving plate and dust with confectioners’ sugar. Sprinkle with almonds, garnish with the mint and serve warm with the lingonberry compote spooned over the top.

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The province and metropolitan city of Messina are located in the northeast corner of Sicily on the Strait of Messina and sits on two different seas. It is also the 3rd largest city on the island of Sicily and the 13th largest city in Italy. Messina was originally founded by Greek colonists in the 8th century BC. In 1908, a devastating earthquake hit Messina, along with a tsunami, which destroyed much of the historical architecture of the city. One of the major landmarks lost to the earthquake was the 12th century Cathedral of the City, which was rebuilt in 1919. The city was also victim to significant damage from bombing raids during the Second World War.

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Among the top attractions of Messina are the Cathedral of Messina, the Orologio Astronomico (the Bell Tower with an Astronomical Clock) and the Annunziata dei Catalani Church. The cathedral has largely been rebuilt following the earthquake damage and the bomb damage but some of the original building still remains, including a 15th century Gothic doorway and some 14th century mosaics. The attractive Bell Tower is home to one of the world’s largest astronomical clocks and its motorized figures emerge every day at noon to depict scenes of local history. Also, in the Piazza Duomo is the 16th century Fontaine de Orione.

The province’s main resources are its seaports (commercial and military shipyards), cruise tourism, commerce and agriculture (wine production and cultivating lemons, oranges, mandarin oranges and olives).

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Just off the coast are the Aeolian Islands, a volcanic archipelago in the Tyrrhenian Sea, and they are a popular tourist destination in the summer, attracting up to 200,000 visitors annually. There are beaches and coves with black sand, pumice stone and tiny pebbles, steaming craters, bubbling mud baths, sulfur springs, strange-shaped grottoes, crystal-clear turquoise waters, craggy cliffs, and archaeological sites on the coastline and the adjacent islands.

Fish: fried, baked or grilled, is the province’s most popular food. The preparation can vary, but what matters most is its freshness. Swordfish from the Messina Strait is cooked in multiple ways. Crustaceans and mussels make a popular soup and are often used as a topping for rice and spaghetti.

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Vegetables and fruits are important components of Messinese cooking. Caponata, eggplant with cheese and potato fries are three of the best known local vegetable dishes.

Dairy products include canestrato cheese in sweet or spicy versions, sheep pecorino cheese and provola cheese, all made according to ancient traditions.

Olive oil, honey, hazelnuts and pistachios are all part of the cuisine.

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Local pastries are well-known classics: cannoli, cassate, almond paste, martorana fruit and pignolata.

The D.O.C. wines of Etna, the Malvasia di Lipari and citrus liqueurs are all produced here.

Sciusceddu ( Meatball and Egg Soup)

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“Sciusceddu” is a dish that comes from the city of Messina in Sicily, where it is traditionally served at Easter. There are two theories for where the name “sciusceddu” comes from. One suggests that it derives from the Latin word “juscelleum,” meaning soup, and the other is from the Sicilian verb “sciusciare,” meaning to blow.

4 servings

Ingredients

4 cups meat broth
7 oz veal or beef meat, chopped
2 oz breadcrumbs
3 ½ oz caciocavallo cheese, grated
3 eggs, divided
3 ½ oz ricotta cheese
Parsley, chopped
Salt and pepper

Directions

Combine the  minced meat, one egg, breadcrumbs, half of the grated Caciocavallo cheese (or Parmesan), chopped parsley and a little water; then form meatballs about the size of a small egg.

In another bowl, beat the remaining 2 eggs with the ricotta cheese, the remaining Caciocavallo cheese and a dash of salt and pepper.

Bring the broth to the boil in a saucepan and drop the meatballs into the broth.

Cook for about twenty minutes, then add the egg/ricotta mixture, stirring vigorously for a few moments. Remove from the heat and serve the “sciusceddu” piping hot.

Pesce Spada alla Messinese (Swordfish Messina style)

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Ingredients (serves 4)

1 lb (600 gr) swordfish cut into palm-sized pieces slices
2 cloves of garlic, chopped
2 spring onions, chopped
20 capers (if salted, rinse well first)
10 black olives, chopped
4 anchovy fillets
1 cup white wine
2 cups tomato passata (sauce)
15 oz can chopped tomatoes
Extra virgin olive oil
Salt and pepper
A pinch of crushed dried chili pepper
Parsley, chopped

Directions

Brush the swordfish slices with olive oil and set aside.

In a skillet heat enough olive oil to cover the bottom of the pan. Add the spring onions, garlic, capers, olives, chili pepper and anchovy fillets and cook until the anchovies melt into the oil and the onion is soft.  

Put the slices of swordfish in the skillet and add the white wine. Burn off the alcohol and then add the tomatoes. Mix well, cover and cook for 30 minutes on very low heat.

When ready to serve, sprinkle with parsley.

Pidoni

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Pidoni, a popular dish from Messina. are pieces of pizza-like dough, stuffed with curly endive, mozzarella and anchovy, similar to a calzone but fried.

For the dough:

400 gr (3 cups) Italian 00 or pastry flour
200 gr ( 2 cups) bread flour
300 ml (1 and 1/3 cups) water
2 gr ( 1/2 teaspoon) active dry yeast
40 gr (6 tablespoons) olive oil
1 1/2 teaspoons salt
1/2 teaspoon sugar

For the filling:

500 gr (1 lb, about 2 bunches) curly endive which is also named chicory or frisee
600 gr /18 oz diced, canned tomato
400 gr (14 oz) fresh mozzarella
6-8 anchovy fillets
Salt and black pepper to taste
Vegetable oil for deep frying

Directions

Twenty-four hours before you need it, make the dough. Mix the dough ingredients, oil the dough, cover it and let it rise in a draft-free area.

About half way through the proofing time, knead the dough briefly and cover again.

Make the filling.

Wash the curly endive thoroughly and chop it finely or pulse it in a food processor. Mix the chopped salad with the tomatoes, salt lightly and transfer in a colander for at least one hour.

It’s important to remove as much liquid as possible from the vegetable mixture, so squeeze it in a cotton towel if necessary.

Transfer the mixture to a bowl, add one tablespoon olive oil and season the filling with a sprinkle of black pepper.

Divide the risen dough into 16 equal pieces. Roll each into a ball. Place each ball on a lightly floured work surface and roll out into a thin disk of about 20 cm ( 8 inches) in diameter.

Divide the filling among the 16 disks leaving a 2.5cm ( 1 inch) margin around the edge.

Place 1 slice of mozzarella and 1/2 anchovy fillet broken in 2-3 pieces over the filling and fold the disk of dough to form a small calzone.

Preheat the oil in a deep saucepan, until a cube of bread dropped into the oil turns golden in about 25 seconds.

Seal the edges of the pidoni with a fork,  drop them carefully into the hot oil and fry for 3-4 minutes per batch until golden.

Drain on kitchen towssl and set aside. Continue until all are finished. Serves 6-8

Pistachio Gelato

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Ingredients

4 cups whole milk, divided
3 tablespoons plus 2 teaspoons cornstarch
1 cup superfine sugar
1 teaspoon pure vanilla extract
1 cup Pistachio Cream, recipe below

Directions

In a small bowl combine 1 cup milk, cornstarch, and sugar. Using a wire whisk, combine the ingredients to form a slurry so that all the cornstarch is dissolved and the mixture is smooth.

In a medium-size saucepan over medium heat, combine the remaining 3 cups milk and the vanilla extract.

Stirring occasionally, heat the mixture to almost a boil; stir in the cornstarch mixture and let simmer from 5 to 12 minutes to thicken, stirring constantly.

Another important tip is to stir slowly, (do not whisk) which will prevent too much air from being incorporated into the custard that will produce ice crystals.

Remove the pan from the heat and transfer the mixture to a bowl. Cover and refrigerate until completely chilled, preferably overnight.

Prior to using the custard mixture, pour the chilled custard through a strainer into a mixing bowl to clear out any clumps that may have formed. Store in the refrigerator until ready to use.

Whisk the prepared chilled Pistachio Cream into the strained and chilled custard. The gelato mixture is now ready for the freezing process.

Transfer the mixture into your ice cream maker and freeze according to the manufacturer’s instructions.

With Gelato, it is best to not process it until it is hard. Instead, stop the ice cream maker at soft serve consistency, then put it in a container in your freezer until stiff for a delicate flavor and texture that differentiates it from ice cream.

When the gelato is done, either serve (best if eaten and enjoyed immediately, as gelato has a shorter storage life than ice cream) or transfer to freezer containers and freeze until firmer.

Makes approximately 1 quart of pistachio gelato.

Pistachio Cream

Ingredients

1 cup hot water
8 ounces raw unsalted shelled and hulled pistachio nuts
2 tablespoons superfine sugar
2 teaspoons olive oil

Directions

In a medium-size saucepan, bring water to a boil.

Place the pistachio nuts, sugar and olive oil in a food processor. Blend/process, adding the hot water (1 tablespoon at a time to control the consistency of the cream) until the pistachios are a smooth, creamy consistency that spreads freely in the blender (It usually takes about 9 tablespoons of hot water).

NOTE: Stop the processor and scrape down the sides of the bowl several times during this process. When done, cover and refrigerate until ready to use in making the gelato.

Makes approximately 1 cup.

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Here are some suggestions on how to use July’s bounty to create delicious, seasonal meals. You may have noticed that in a few recent salad recipes, I have not cooked the corn before adding it to the salad. Corn, this year, has been plentiful and sweet and I found the salads taste better if the corn is uncooked. The dressing permeates the corn and it tastes quite fresh. Figs and Pecans are also in season here where I live, in fact, the figs are from a friend’s tree. If figs are not available in your area now, you can save this recipe until they are. Peppers and tomatoes are plentiful now and melons are at their peak.

Cold  Salad Plate For 2

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Cantaloupe Rounds Filled with Tuna Salad

Cantaloupe:

Cut 2 rounds from a the center of a ripe, peeled cantaloupe and remove the seeds. Center the rounds on 2 dinner plates.

Mix the tuna salad:

Combine one 6.4 oz package of tuna, ¼ cup diced onion, ¼ cup diced celery, 1 teaspoon Dijon mustard and ½ cup mayonnaise.. Place half the tuna salad in each cantaloupe round.

Make the deviled eggs:

Cut 3 hard-boiled eggs in half. Remove the yolks to a small bowl and mash them. Add 1 tablespoon finely chopped onion and 1 tablespoon finely chopped celery.

Add a little sprinkle of salt, ¼ teaspoon Dijon mustard and 2 tablespoons mayonnaise.

Mix well and use the fillings to stuff the egg whites. Arrange on the salad plate and sprinkle with chopped parsley.

Add sliced fresh tomatoes to the salad plate and serve with warmed cornbread or rolls.

Corn Salsa

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Ingredients

  • 1/2 green bell pepper, seeded and finely diced
  • 2 teaspoons extra-virgin olive oil
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 jalapeno pepper, seeded and chopped
  • 1 medium tomato, seeded and diced
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon Kosher salt
  • Chopped parsley
  • Homemade Corn Tortilla Chips, see recipe below

Directions

Mix the corn, green pepper, jalapeno, tomato and red onion in a bowl. Stir in the olive oil, the lime juice, honey and salt. Mix well.

Refrigerate for a few hours or overnight to marinate. Garnish with chopped parsley and serve with tortilla chips.

Chili-Lime Tortilla Chips

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Lay corn tortillas out on a baking sheet and drizzle with a little olive oil and lime juice. Sprinkle with chili powder. Cut the corn tortillas into fourths.

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Bake at 400 degrees F until crispy, about 15 minutes. Once they come out of the oven, squeeze more lime juice over them. Serve with the corn salsa.

 Summer Chicken Salad

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Ingredients

  • 8-9 oz boneless chicken breasts
  • ½ sweet onion, diced
  • 2 celery stalks, diced
  • 1 cup red grapes, halved
  • 1 tablespoon lemon Juice
  • 3/4 cup mayonnaise
  • 1/2 cup whole pecans, toasted
  • Parsley for garnish

Directions

I like to poach chicken in broth for salads. Place 2 cups of water with a salt free chicken bouillon packet in a medium saucepan. Add a little salt and pepper.

Bring to a boil and add the chicken. Lower the heat and cover the pan. Cook the chicken about 15-20 minutes or until they are white through the center.

Cool in the broth. Drain the chicken and dice. Save the broth for when you need chicken broth for a recipe.

Place the diced chicken in a mixing bowl with the remaining ingredients, except the pecans. Chill.

To serve:

By hand, break half of the pecans into pieces and stir into the salad. Arrange the salad on a serving plate and decorate with the remaining pecans and garnish with parsley.

Corn Cakes

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Makes 9-10 cakes

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 1 tablespoon melted butter
  • 1 cup whole milk
  • 1 large egg
  • 1 tablespoon honey
  • 1 cup fresh corn kernels
  • 1/2 cup shredded white cheddar cheese
  • 2 tablespoons olive oil
  • Roasted tomato salsa, recipe below

Directions

Whisk together the flour, cornmeal, baking powder, salt, pepper and cayenne in a medium bowl. Make a well in the center and add the milk, egg, honey and cooled melted butter.

Whisk together the wet ingredients, then incorporate the dry ingredients (do not over mix). Mix in the corn and cheese.

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Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and the cakes are cooked through, 2 to 3 minutes per side.

Serve the corn cakes topped with Roasted Tomato Salsa.

Roasted Tomato Salsa

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Ingredients

  • 8 oven roasted tomatoes, finely chopped, see recipe
  • 1 jalapeño chili, finely diced
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped onion
  • 1 teaspoon cider vinegar

Directions

Mix the ingredients together and allow to rest at room temperature until serving time for the flavors to blend.

Fresh Fig Tart

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Serves 8

Ingredients

  • One 9-inch refrigerated pie crust, at room temperature
  • 1 pound fresh figs, stemmed and halved lengthwise
  • 1/4 cup apple jelly, heated
  • 1 tablespoon sugar
  • 2 teaspoons lemon juice
  • 1 cup chopped pecans

Directions

Preheat oven to 400°F.

Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.

Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.

Spread the warm jelly over the pastry.

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Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.

Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.


july

At this time of year the farmers’ markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.

Stuffed Cucumbers

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These little bites are delicious for lunch or for a summer appetizer.

Ingredients

  • 2 medium cucumbers, peeled
  • 1/2 cup chive and onion cream cheese
  • 1/2 cup carrots, finely shredded
  • 1/4 of a green bell pepper, finely chopped
  • 1 small banana pepper or other spicy pepper, finely chopped
  • 2 tablespoons relish
  • Sweet paprika for garnish

Directions

Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.

Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.

Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.

Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.

Eggplant Rollatini

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Ingredients

Eggplant

  • 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
  • 1 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon dried Italian herbs
  • Olive oil

Filling

  • 1 cup ricotta cheese
  • 1 egg
  • Salt & Pepper
  • 1/4 cup minced fresh herbs (parsley, basil)
  • 1/4 teaspoon garlic powder

Rollatini

  • 2 cups Marinara (tomato) sauce
  • 1/2 cup grated Parmesan cheese

Directions

Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.

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Dredge the eggplant slices in the flour mixture and place in the skillet.

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Cook until brown on both sides. Drain on paper towels and let cool until room temperature.

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Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.

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Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.

Bake in a 350 degree F oven for 30 minutes.

Big Batch Summer Vegetable Chowder

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Makes plenty to freeze for future dinners and lunches.

Ingredients

  • 12 ears fresh corn
  • 2 quarts water
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 carrots, diced
  • 1 green bell pepper, diced
  • 3 cups southern field peas
  • 3 medium red potatoes, peeled and diced
  • 2 celery stalks, diced
  • 8 cups chicken or vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 9 oz pkg fresh spinach tortellini
  • Chopped fresh herbs for garnish

Directions

Slice the kernels from each corn cob into a large bowl. Set aside.

Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.

Simmer, uncovered, for 40 minutes.

When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.

Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.

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Cook for several minutes until the corn is soft, stirring frequently.

Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.

Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.

Tomato Tart

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Serves 6-8

Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
  • 1 1/2 cups shredded cheddar cheese
  • 4 oz cream cheese, softened
  • 1 shallot, thinly sliced
  • Salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped chives

Directions

Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.

Heat the oven to 425°F.

Place the dough in a greased 10 inch pie dish or tart pan.  You can also place the dough on a baking sheet on parchment and form the tart like a galette.

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Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.

Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.

Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.

Regular or Gluten-Free Strawberry Peach Sponge Cake

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The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.

Ingredients

Simple Sponge Cake Mixture

Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup cake flour

Gluten-Free Cake Mixture

Ingredients

  • 8 oz butter, softened at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon light rum
  • 1 ½ cups King Arthur or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
  • 1 tablespoon baking soda
  • 2 tablespoons milk

Regular or Gluten Free Cake Filling

Ingredients

2 tablespoons light rum for sprinkling on the cake layers

1/2 cup strawberry syrup or jam (recipe for strawberry syrup)

6 strawberries, cut into thin slices

1 medium peach, peeled and sliced thin

12 whole small strawberries, stems removed

Whipped Cream Topping

Ingredients

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon light rum

Directions

Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.

Heat the oven to 350 degrees F.

Directions for making the simple sponge cake:

Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.

Add 1/2 cup sugar to the whites and beat until very stiff.

Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.

Fold egg yolk mixture into the egg whites.

Fold flour in using 1//3 cup each time until well mixed. Do not over mix.

Pour evenly into the prepared pans.

Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.

Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the gluten-free sponge cake:

Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.

Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.

Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.

Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the whipped cream topping:

Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.

Directions for assembling the cakes:

Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.

Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.

Chill in the refrigerator until serving time.


						
						
					
		
IMG_0012

Grilled Porterhouse Steak

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Grilled Corn and Grilled Squash Boats

First Course

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Tomato Salad with Herbed Ricotta Cheese

Serve with crusty Italian Bread

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons minced fresh basil
  • 2 pounds tomatoes, cut crosswise into 1/2-inch slices
  • 1/4 cup torn fresh basil leaves

Directions

Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic in a bowl, stirring with a whisk.

Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange the tomato slices on a platter; sprinkle with the remaining salt, pepper and torn basil leaves.

Drizzle oil mixture over the salad. Dollop ricotta mixture evenly over tomato slices. Serve.

Second Course

IMG_0014

Grilled Porterhouse Steak

Serves 4

Ingredients

  • 1 porterhouse steak, about 1 1/2 pounds and 1 1/2 inches thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1 tablespoon steak seasoning (I use Pensey’s Chicago seasoning), divided
  • 1 tablespoon butter

Directions

Brush both sides of the steak with olive oil and rub in ½ tablespoon of steak seasoning on each side of the steak. Allow the steak to stand at room temperature for 30 minutes before grilling.

IMG_0010

Prepare the grill for direct and indirect cooking over high heat (450°to 550°F).

Brush the cooking grates clean. Sear the steaks over direct high heat for 6 to 8 minutes, turning once.

Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare (125 – 130 degrees), turning once or twice.

Keep the lid closed as much as possible during grilling. Remove the steak from the grill and place the butter on top if the steak. Let rest for 5 minutes.

Cut the steak across the grain into ¼-inch slices

IMG_0003 (1)

Italian Frying Peppers

These are delicious as a side dish for grilled steak. Extras will be great in a sandwich.

Ingredients

  • 2 dozen whole Italian frying peppers
  • 3 tablespoons olive oil
  • 1 clove garlic, thinly sliced
  • Salt and Pepper
  • ¼ teaspoon crushed red pepper (chili)

Directions

IMG_0001 (1)

Combine all the ingredients in a large skillet with a cover. Turn the heat to low, cover the pan, and cook the peppers until they soften and develop brown spots.

Turn the peppers over after they are browned on the bottom side. Cool to room temperature and store in the refrigerator. Bring to room temperature before serving.

IMG_0013

Grilled Yellow Squash Boats

Serves 4

Ingredients

  • 2 medium yellow squash
  • Salt and Pepper
  • 4 tablespoons shredded cheese (cheddar, mozzarella, etc)
  • 4 tablespoons Italian seasoned dried bread crumbs
  • Olive oil

Directions

IMG_0002 (1)

Cut the necks off the yellow squash and reserve for another recipe. Cut each squash in half and scrap out the seeds with a spoon making a hollow in the shell.

Sprinkle the shells with salt and pepper. Fill each squash with 1 tablespoon of cheese followed by 1 tablespoon of bread crumbs. Drizzle each with olive oil.

Place the squash boats on the grill and close the cover. Cook until the shells are tender and the crumbs begin to brown, about 12-15 minutes.

Grilled Corn on the Cob

Recipe

Dessert Course

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Chocolate Hazelnut Cookies

Makes about 30 cookies

I purchase hazelnut pastry and cake filling from the King Arthur.Flour Company. If you prefer, you can substitute Nutella for the hazelnut filling in this recipe.

Ingredients

  • 1/4 cup butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup hazelnut pastry /cake filling or use Nutella
  • 1 ½ cups all-purpose flour
  • 1/4 cup water
  • Chocolate Frosting

Directions

Heat the oven to 350 degrees F.

In the large bowl of an electric mixer add all the ingredients except the flour and the water. Beat the ingredients until smooth and creamy. Add the flour and water and beat until smooth.

Form balls of dough with a tablespoon or a small melon scoop. Roll until rough with your hands. Place on parchment lined baking sheets. With a fork, press down on the dough balls to flatten slightly.

IMG_0004 (1)

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Bake the cookies for 12 minutes, rotating the pans halfway through baking. Remove the cookies to the counter or a wire rack to cool. When completely cool, frost the top of each cookie with a teaspoon of your favorite chocolate frosting.

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celebrating-fathers-ep1-box-cover-mcbc0160517007030206-20160517153551

Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ?  Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.

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Beef & Shrimp Kebabs with Italian Salsa Verde

Serves 4 – Recipe is easily doubled.

Ingredients

  • 12 large shrimp, shelled and deveined
  • 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
  • 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
  • 2 tablespoons olive oil, divided
  • 4 wooden or metal skewers 6 inches long

Directions

Soak wooden skewers in warm water for 30 minutes before using.

Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.

Place the beef in another bowl and add 1 tablespoon oil. Toss. Add  1 1/4 teaspoons steak seasoning and toss again.

IMG_0007

Thread the beef and shrimp on the skewers, alternating beef and shrimp.

Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.

Italian Salsa Verde

Ingredients

  • 1/3 cup chopped parsley
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons finely chopped shallots
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons capers, chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions

To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.

IMG_0001 (2)

Summer Potato Salad

Ingredients

  • 2 ½ lbs small to medium red potatoes
  • 1 tablespoon kosher salt
  • 1/4 cup pickle juice from the jar
  • 1/4 cup minced pickles
  • 2 celery stalks, finely diced
  • ½ cup finely diced sweet onion
  • 3/4 cup mayonnaise
  • 1/4 cup chopped parsley

Directions

Place the potatoes and 1 tablespoon salt in a large pot of water.

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes.

When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.

Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.

IMG_0001

Corn Salad

Ingredients

  • 6 ears corn, husked and cleaned
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 3 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

Cut the kernels off the cobs with a sharp knife.

In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.

Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.

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Strawberry Rhubarb Pie

Ingredients

  • Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Sugar

In large bowl combine:

  • 2 1/2 cups hulled, sliced strawberries
  • 2 1/2 cups rhubarb cut into 1/2 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour or other pie thickener
  • Pinch of salt
  • 1 teaspoon orange zest

Preheat the oven to 425 degrees F.

Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.

Add the fruit mixture and dot with the butter.

Cover with the top crust and flute the edges. Make several slits in the crust with a knife.

Brush the top crust with the milk and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch the drips).


torinocover

Turin (Torino in Italian) is an important business and cultural center in northern Italy and the capital of the Piedmont region. The city has a rich culture and history, and is known for its numerous art galleries, restaurants, churches, palaces, opera houses, piazzas, parks, gardens, theaters, libraries, museums and other venues. The city currently hosts some of Italy’s best universities, colleges, academies, lycea and gymnasia, such as the six-century-old University of Turin and the Turin Polytechnic. It is often referred to as the Automobile Capital of Italy and the Detroit of Italy, as it is the home of Fiat and Alfa Romeo.

torinooriginal1

Alfa Romeo Automobiles, an Italian car manufacturer, has been involved with car racing since 1911. The company was owned by Istituto per la Ricostruzione Industriale between 1932 and 1986. It became a part of the Fiat group In 2007 and the Alfa Romeo brand was transformed into the current Alfa Romeo Automobiles S.p.A., a subsidiary of Fiat Chrysler Automobiles Italy.

Originally, the company was founded as Società Anonima Italiana Darracq (SAID) in 1906 by the French automobile firm of Alexandre Darracq, with some Italian investors. In late 1909, the Italian Darracq cars were selling slowly and the Italian partners of the company hired Giuseppe Merosi to design new cars. In 1910, a new company was founded named A.L.F.A., initially still in partnership with Darracq. The first non-Darracq car produced by the company was the 1910 24 HP, designed by Merosi. A.L.F.A.who  ventured into motor racing with drivers Franchini and Ronzoni competing in the 1911 Targa Florio with two 24-hp models.

torinoalfa1

The firm’s initial location was in Naples, but even before the construction of the planned factory had started, Darracq decided late in 1906 that Milan would be more suitable and a tract of land was purchased in Lombardy where a new factory was erected.

In 1915, the company came under the direction of Neapolitan entrepreneur Nicola Romeo, who converted the factory to produce military hardware for the Italian and Allied war efforts. In 1920, the name of the company was changed to Alfa Romeo. In 1921, the Banca Italiana di Sconto, a backer for Nicola Romeo & Co, went bankrupt and the government stepped in to support industrial companies affected by the failed bank, among which was Alfa Romeo.

Touring Spider (1937)

Touring Spider (1937)

In 1933, the state ownership was reorganized under the name of the Istituto per la Ricostruzione Industriale (IRI) by Benito Mussolini’s government. The company struggled to return to profitability after the Second World War and turned to mass-producing small vehicles rather than hand-building luxury models. In 1954, it developed the Alfa Romeo Twin Cam engine, which would remain in production until 1994. During the 1960s and 1970s, Alfa Romeo produced a number of sporty cars but struggled to make a profit and so it was sold to the Fiat Group in 1986.

torinoracingcar

Alfa Romeo has competed successfully in many different categories of motor sport, including the Grand Prix motor racing, Formula One, sports car racing, touring car racing and rallies. The first racing car was made in 1913, three years after the foundation of the company, and Alfa Romeo won the inaugural world championship for Grand Prix cars in 1925. The company gained a good name in motor sport, along with a sporty image. Enzo Ferrari founded the Scuderia Ferrari racing team in 1929 as an Alfa Romeo racing team, before becoming independent in 1939. It holds the world’s title of the most wins in the world.

torinoheadquarters

Fiat Chrysler Automobiles Italy.

Once motor sports resumed after the Second World War, Alfa Romeo proved to be the car to beat in Grand Prix events. The introduction of the new Formula One for single-seat racing cars provided an ideal setting for Alfa Romeo’s Tipo 158 Alfetta and Giuseppe Farina won the first Formula One World Championship in 1950. Juan Manuel Fangio secured Alfa’s second consecutive championship in 1951.

torinorooftoptrack

The track in the photo above was built on the roof of the factory that opened in Turin’s Ligotto district in 1923. The factory’s assembly line began at the ground floor and ended on the top-level, where cars were taken for a test run around the track. Spiraling ramps inside the building allowed the cars to be driven back down and into showrooms. The factory closed in 1982, after which Fiat held a competition for its redevelopment. Architect Renzo Piano, whose work includes the New York Times building and London’s “vertical city,” the Shard, secured the commission. His workshop transformed the old factory into a public space complete with shopping center, theater, hotel, convention center and art gallery. A helipad and bubble-shaped, blue glass meeting room were added to the roof to cater to interested business travelers. You can still visit the rooftop test track, but the days of cars looping around the course are gone.

Alfa Romeo Giulia The new generation Giulia was unveiled to the press at the Museo Storico Alfa Romeo in Arese, on 24 June 2015. This coincided with the company's 105th anniversary and saw the introduction of a revised logo.

Alfa Romeo Giulia
The new generation Giulia was unveiled to the press at the Museo Storico Alfa Romeo in Arese, on 24 June 2015. This coincided with the company’s 105th anniversary and saw the introduction of a revised logo.

Turin cuisine shows the influence of its closeness to France in its use of butter and complex sauces. This area is also the home of solid chocolate, bread sticks (called grissini) , risotto and some of Italy’s most renowned wines, including Barolo, Barbaresco and Barbera d’Asti. Italian vermouth, in Italy an aperitif, is another product of Turin and Turin is still the headquarters of many vermouth manufacturers, the most famous of which is Martini and Rossi.

Turin Chocolate Shop

Turin Chocolate Shop

Anchovies are used in many dishes. Bagna Caôda is a sauce made of garlic, olive oil, butter, anchovies and occasionally truffles. The sauce is served in a small earthenware pot that is kept hot while it is served. Vegetables are then dipped in the sauce.

A typical beef stew, bollito misto is usually made with four or more meats. Beef and chicken are staples of the dish, as is some type of sausage. These ingredients are often mixed with other meats that are available. The stew is served with a green sauce made from parsley, garlic, anchovies, olive oil and other ingredients according to the preference of the cook.

Turin, Italy is perhaps best known for the white truffle, a rare food that is sought by cooks around the world. Rare is the person who can afford white truffles as they generally sell for between $2,500 and $3,500 per pound. The white truffle season runs from September through December. During the season many towns around Turin have truffle fairs and auctions where you can often get tastes of regional dishes made with truffles.

torinoanchovies
Anchovies with Salsa Verde

Serves 2

Ingredients:

  • 10 anchovies in salt
  • 1 bunch of Italian flat-leaf parsley
  • Two handfuls of fresh basil leaves
  • 1 peperoncino (small hot chilli)
  • 1 hard-boiled egg yolk
  • 1/2 cup of good virgin olive oil
  • Lemon juice
  • 1 clove of garlic

Directions:

Wash the anchovies very well under cold running water to remove the salt. Remove the bones and allow the anchovies to dry.

Cook the garlic cloves in boiling water for 3 minutes. Squeeze the garlic out of the skins.

Put the garlic into a food processor with all the other ingredients except the anchovies and puree until smooth.

Put a little of the sauce onto a serving dish and layer the anchovies over it. Put some more sauce on top.

Let rest at room temperature for at least 1 or 2 hours to allow the flavors to blend.

spaghetti with creamy sauce with chanterelle, bacon and parsley

Pasta with Mushrooms

Ingredients

  • 1 oz dried porcini mushrooms
  • 1/2 cup dry white wine
  • 4 oz pancetta, finely diced
  • 2 tablespoons unsalted butter
  • 2 lb assorted mushrooms (Portobello, Crimini, Common White, etc.), thinly sliced
  • 2 shallots, peeled and finely diced
  • 4 sprigs fresh thyme leaves
  • Salt & freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 lb. long pasta (spaghetti, linguine, etc.)
  • 4 tablespoons flat leaf Italian parsley, finely chopped

Directions

Combine the dried porcini and the wine in a small bowl and soak for thirty minutes.

Fill a large pot with four to six quarts of water and bring the water to a boil. Add the pasta and salt to the water and stir. When the pasta is al dente, drain and pour onto a serving bowl.

Heat a large saute pan to medium high heat and add the pancetta. Cook until slightly crisp.

Add the butter and allow it to melt. When the bubbles have subsided, add the fresh mushrooms. Saute the mushrooms until the juices have all but evaporated.

Raise the heat to high and add the porcini and wine. Add in the shallots and the thyme. Saute, stirring frequently until the wine has nearly evaporated. Add salt & pepper to taste and the cream.

Allow the sauce to boil until it has reduced and thickened. Remove from the heat.

Pour all of the mushroom sauce over the pasta and toss well. Garnish with the chopped parsley.

torinochicken

Chicken Torino Style

2 servings

Ingredients

  • 2 slices prosciutto
  • 2 tablespoons Gorgonzola cheese
  • 2 slices mozzarella cheese
  • 2 boneless skinless chicken breasts
  • 1 small clove garlic, minced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 400 F. Lightly oil a baking dish.

Sauté the garlic in a medium ovenproof skillet with 1 tablespoon of oil until light brown.

Season the chicken with salt and pepper. Cut a slit in each chicken breast and fill the pocket with 1 slice of mozzarella, 1 tablespoon of Gorgonzola cheese and half of the sautéed garlic.

Wrap a slice of prosciutto around each chicken breast.

In the same skillet used for the garlic, brown the chicken in the butter and remaining oil for about 2 minutes on each side.

Place the skillet in the oven and bake for about 20 minutes or until the chicken is cooked through.

torinodessert

Gianduja Budino

Makes eight 6-ounce servings

Ingredients

  • 2 cups (500 ml) whole milk
  • 2 cups (500 ml) heavy cream
  • 3/4 cup (140 grams) granulated sugar
  • 12 egg yolks
  • 4 sheets (12 grams) gelatin
  • 12 ounces (340 grams) gianduja chocolate*, finely chopped
  • 2 teaspoons vanilla extract

Topping

  • 1 cup lightly sweetened whipped cream
  • 1/2 cup chopped and toasted hazelnuts

Directions

Heat the milk, cream and half of the sugar in a saucepan.

Whisk together the remaining half of the sugar and the egg yolks until the mixture lightens in color.  Soak the gelatin sheets in cold water.

Once the milk mixture is hot, temper the yolk mixture by adding a little of the milk mixture at a time and whisking together until both mixtures are combined.

Return the mixture to the saucepan and cook on medium heat, stirring slowly and constantly. Heat the mixture to 175° F or until it coats the back of a spoon. Remove the pan from the heat.

Ring all of the excess water out of the gelatin and immediately add to the heated mixture. Stir until it is incorporated.

Strain half the heated mixture over the finely chopped chocolate and slowly whisk together until the mixture combines. Strain the remaining half of the heated mixture over the chocolate mixture and whisk together.

Add the vanilla extract and combine.

Pour into serving dishes. Refrigerate until set, about 4 hours.  Garnish with whipped cream and chopped hazelnuts.

*Cooking Notes: Gianduja chocolate is  available at most gourmet food stores. If you are unable to find gelatin sheets, you can substitute 1 package (a scant 1 tablespoon) of the powdered gelatin.  Follow the manufacturer’s directions for softening the gelatin in water, then add to the heated mixture before straining over the gianduja.

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