A Lesson in Italian Flavors
Cavatelli Sausage with Broccoli
1/2 lb. or 2 cups dried Cavatelli or other small shell-shaped Italian Pasta
1/2 lb. or 3 links sweet Italian sausage
2 Cloves garlic, minced
1 bunch broccoli
1 1/4 cup low-salt chicken broth
1/4 cup raisins
1 tbls unsalted butter
Parmesan Cheese
Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan. Stir until no longer pink and sausage has broken down into small chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not overcook. Finally add butter and stir to melt. Add, with sausage, to cooked pasta and serve with Parmesan cheese.
Perfecting Fried Chicken
Pasta Dough
8 Eggs
2. Tsp. Salt
4 Cups all purpose Flour
In a large bowl, combine eggs and salt. Beat well. Add flour, 1 cup at a time until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15-20 minutes. Cover and let stand in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2″ x2″ square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained or use rolling pin.
Cut paste shape using pasta machine or slice desired shapes by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in plastic bags and store in cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually takes less time to cook. top with your favorite sauce.
Pairing of the Day
Tiramisu
4 Tablespoons expresso coffee
1 Tablespoon Grappa
3 eggs, separated
1/2 Cup of Sugar
8 ounces Marscapone Cheese
24 Savoiardi Biscuits
1 ounce sweet Chocolate, grated
In a small bowl, combine the coffee and grappa; then set aside
In a medium bowl, beat the egg whites until stiff, set aside
In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the Marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 to 6 hours before serving with grated chocolate.
Healthy Farmers’ Market Recipes
Insalata Caprese
4 Large Fresh Tomatoes, sliced 1/4 inch thick
16 ounces fresh Mozzarella Cheese, sliced 1/4 inch thick
1/3 cup packed whole leaf fresh basil
4 tablespoons extra virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1/4 cup of imported olives
On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each. Drizzle salad with olive oil, sprinkle with salt and pepper. Garnish with imported olives.
5 Albariños to Try
Tomato Bruschetta
Continuing with our Italian theme, lets make some Tomato Bruschetta.
1 Loaf Italian Bread, halved lengthwise then cut crosswise diagonally into 1-in slices
1 Garlic clove, minced
2 Tablespoon Olive Oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped Fresh Basil
Toast the bread under the broiler until lightly browned. Combine the garlic, and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.