Vegetable
Millefoglie (Millefoglie di Verdure)
1 large Eggplant
2 Zucchini
1 boiled Potato
3 Fontina Cheese slices
Grated Parmesan cheese
Salt
Pepper
Extra
Virgin Olive Oil
Oregano
Oven Temperature:
395°F
Preparation:
Cut the eggplant into thin slices widthwise (slices should
be circular). Mash the potato with a potato masher. Cut the zucchini into small
slices.
Put the mashed potato and the zucchini cubes in a bowl and
dress with salt, pepper, a large pinch of oregano, and a splash of oil. Mix
well.
Line a baking dish with parchment paper and place eggplant
slices in the dish with a few centimeters between each. Top with a spoonful of
the zucchini mixture and a slice of Fontina.
Make another layer with the eggplant slices and zucchini
mixture. Top with grated Parmesan cheese.
Drizzle with olive oil and bake 25 minutes. Once out of oven, let millefoglie rest for a few
minutes.
...
Fresh
Egg Pasta (Pasta Fresca all’Uovo)
2 Eggs
¼ cup Flour of Durum Wheat
2/3 cup Flour Type “00”
Salt
Preparation:
Put the flour in a mound on a large wooden pastry board,
making a large well in the center of the mound. Break the eggs into the hole.
Add a pinch of salt.
Beat the eggs, salt well then slowly begin incorporating the
flour from the inside perimeter of the well into the mixture with a fork. Knead
until smooth and elastic.
Gather the dough into a ball, wrap tightly in plastic wrap
and let rest for at least 30 minutes.
With pasta machine:
Cut dough ball into two equal parts. Working with one half
at a time, add sprinkle of flour, fold dough in half, add more flour, and fold
in half again. Roll with pin. Repeat twice.
Run dough through machine at settings 1, 3 and 5, folding
and repeating until pasta is desired consistency.
(For ravioli, finish on setting 6.)
...
Meat
Sauce (Ragu’alla Bolognese)
9 ounces Ground beef
1 Onion
1-2 Carrot(s)
1-2 stalk(s) Celery
1 lb. Tomatoes peeled
1 spoon Tomato paste
½ glass Red wine
Salt
Pepper
Extra
Virgin Olive Oil
Preparation:
Cut an “X” in the bottom of each tomato. Drop each tomato
briefly into a pot of hot water (not quite at boiling point). After about one
minute, remove tomatoes and run under cold water. Peel, cut in half and remove
seeds. Dice tomato halves.
Mince onion, carrot and celery.
Fry vegetables with a little bit of olive oil.
Add the ground beef to the vegetable and continue frying.
Add half glass red wine, tomatoes and tomato paste. Add
generous pinch of salt and pepper.
Cover and cook sauce for 2 hours.
Yield: 6 servings
...
Tomato
and Garlic Sauce (Sugo all’Aglione)
2 lb. Tomatoes peeled
5 whole cloves Garlic
5-6 whole Basil leaves
4 small Peperoncino (or other dried chili peppers; optional)
Salt
Pepper
Extra
Virgin Olive Oil
Preparation:
Cut an “X” in the bottom of each tomato. Drop each tomato
briefly into a pot of hot water (not quite at boiling point). After about one
minute, remove tomatoes and run under cold water. Peel, cut in half and remove
seeds. Dice tomato halves.
Pour olive oil into a large saucepan, covering the bottom
(about 1 centimeter deep).
Add the garlic to the oil and cook over medium-high heat
until garlic begins to brown.
Carefully add the tomatoes, peperoncino and basil leaves.
Stir with wooden spoon.
Reduce heat to medium and continue cooking for about 10 minutes, stirring occasionally.
After about 5 minutes,
check flavor and add salt and/or pepper to taste.
Remove garlic before serving.
Yield: 4 servings
...
Tiramisu
2 Eggs separated
2.5 oz. Sugar
9 oz. Mascarpone cheese
Savoiardi cookies
1 cup Italian coffee
1 tsp. Brandy liquor
Cocoa
powder or grated chocolate bar
Preparation:
Whip together 2 oz. sugar and egg yolk until well mixed.
Beat egg whites and ½ oz. sugar with a mixer until firm, but
not stiff.
Add Mascarpone cheese to sugar/egg yolk mixture.
Once incorporated, gently fold egg white mixture into
Mascarpone base.
Quickly dip Savoiardi cookies in coffee/brandy mixture. Be
careful not to soak cookies.
Layer the cookies and cream in small serving dishes
(preferable clear or glass so you can see the layers), beginning with the
cookie and finishing with the cream. Sprinkle top with powder or grated
chocolate.
Chill in refrigerator at
least one hour before serving.
Yield: 4-6 servings
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