Pico de Gallo

Ingredients:

6 Roma Tomatoes
6 Garlic Cloves
2 Jalapenos Peppers (more if you like very hot)
1 Bunch Cilantro
7-8 Large Basil Leaves (this is my add on original recipe) 
1 Small Bunch Chives
1 Lime
Salt to taste

 

 

 

Chop the tomatoes, garlic, cilantro, basil, chives japapenos. Mix all together, add lime juice and salt to taste.

Chicken alla Francese

 

5 − boneless 5 oz. chicken breasts

5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour

1 pinch of white pepper

1 cup chicken stock

1/2 pound butter

juice from 2 lemons

1 1/2 cups oil (10% olive oil, 90% vegetable oil)

lemon slices and chopped fresh parsley for garnish

 

 

Pound chicken breasts flat and cut in half. Set aside.

Scramble eggs in mixing bowl. Add Romano cheese, parsley,

and white pepper. Blend and set aside.

Put flour in a large shallow bowl.

In a skillet, heat oil over medium heat. Check

temperature by dipping a corner of a chicken piece in oil.

If it boils slowly, oil is ready.

Coat both sides of a piece of chicken with flour. Dip chicken

in egg mixture, making sure all flour is covered with egg. Let

excess egg drip off, then place chicken in hot oil. Repeat

with 4 more pieces. Fry each side of chicken until a light

blond color. Remove from oil to a serving plate − keep warm.

Repeat with other chicken pieces.

Bring chicken stock to a light boil. Add butter, stirring

continuously, until melted. Add lemon juice and cook for
1 minute while stirring continuously.
Pour sauce over chicken and garnish with lemon slices
and chopped fresh parsley.

Peperonata





Ingredients (for 4 people):

1 Onion
35oz Green, Red and Yellow Peppers
6 Tsp extravirgin Olive Oil
14oz pulped Tomatoes
1 Garlic Clove
Salt & Pepper

Peel the onion and cut it in small pieces. Put the oil in a saucepan and when hot addthe whole garlic clove and the onion.  Let them cook for 10-15 minutes, stirring often.
Meanwhile, cut the peppers into strips about 3 inches thick and add them to the onions. Cover with a lid. Halfway through the cooking process, add the tomatoes, salt and pepper.

Risotto alla Zucca - Pumpkin Risotto

Ingredients (6 people)

1 Lbs Pumpkin Pulp
1 Lbs Rice
8 Cups Vegetable Broth
3 Garlic Cloves, Minced
6 Tbsp Grated Parmesan Cheese
1 Medium Branch Fresh Rosemary
1/4 Cup Butter
Salt, Pepper, Nutmeg Powder

Brown the garlic in the butter, add the pumpkin (if you use fresh pumkin, make sure to cut the pupl in small pieces), cook for five minutes.
Add rice, stir it for one minutet. Pour in the hot vegetable broth and cook for 15 minutes (or until broth is, absorbed by the rice) stirring occasionally. Add salt, pepper and nutmeg to taste.
When rice is ready, remove from stove and mix in the parmesan cheese. Serve.

Risotto agli Asparagi - Asparagus Risotto

Ingredients

for 4 people
400 grams (approx. 2 cups) rice, preferably arborio
1 lb. (450 g) asparagus
1/2 of a medium onion, minced
1 qt (approx. 1 liter) vegetable broth
2 cups (250 ml) water
2 Tbsp. butter (approx. 30 g)
2 Tbsp. olive oil (approx. 30 ml)
1 cup (approx. 100 g) grated Parmigiano Reggiano
Salt and ground black pepper to taste

Directions

Cut the bottom 1/3 off of the asparagus spears and cook them in salted boiling water for 10-12 minutes, until tender. Drain and set aside.
Melt the butter in a wide saucepan over low heat. Add the olive oil and the minced onions and sauté for 5 minutes, paying attention that they don’t brown. Add the rice to the onions, and stir until all grains are coated in the oil and butter. Let the rice toast in the sauté for another 5 minutes, stirring occasionally.
Cut the tips off of the cooked asparagus, and chop the spears into 1/4 inch (just over .5 cm) pieces. Discard any tough parts of the spear, and add the tips and chopped asparagus to the rice and onion mixture. Stir together.
In a separate saucepan, bring the vegetable broth and water to a boil. Adjust the heat of the rice mixture to medium-low, and add the broth to the rice one ladle at a time, stirring well in between until the rice absorbs the liquid and the risotto assumes a creamy consistency. Be patient; this process will take 30-40 minutes. When the last of the liquid is absorbed, stir in the grated Parmigiano. Add salt and freshly ground black pepper to taste, and serve immediately with a dusting of Parmigiano on top.

Risotto alla Milanese

Ingredients

7 cups chicken broth (homemade stock or low-sodium store-bought)
1/2 cup water
1/4 tsp saffron threads
2-3 Tbsp olive oil
1/3 cup finely minced onion
2 cups carnaroli or arborio rice
1/2 cup dry white wine
1 Tbsp unsalted butter
1/3 cup parmigiano-reggiano cheese, grated
Fresh ground black pepper, to taste

Directions

Bring broth to a boil in a large pot and set aside at a simmer on the stove. Boil 1/2 cup water and pour into a glass measuring cup; add saffron threads and set aside. Heat oil in a large, deep skillet. Add onion, and sauté until soft but not brown, 2-3 minutes. Stir in the rice, making sure to coat each grain, and let toast for just a minute. Remove pan from heat, and stir in the wine. It will bubble up, so keep your distance! Return the pan to the heat. When the liquid is absorbed, begin adding broth, 1 ladleful at a time, letting each bit of liquid be absorbed. After 2 cups are added, stir the saffron water into the rice. Continue adding broth, reserving 1/4 cup at the end. Remove from heat. Add butter and cheese, and stir vigorously for 2 minutes. Add in reserved 1/4 cup broth and stir to desired creaminess. Season to taste with black pepper, and serve immediately.

Penne Rigate al Provolone dolce - Penne Rigate with Sweet Provolone

 

 

Ingredients for 4 people
 
1 Pack of Penne Pasta
1 Cup Butter
1 Cup Sweet Provolone, Grated
1/4 Cup Tomato Sauce
3 Tbsp Chopped Parsley
Black Pepper
 
Cook the pasta. In a saucepan melt the butter, add the tomato sauce, the provolone and a pinch of black pepper. Mix well until the provolone is completely melted. Add to cooked pasta immediately. Sprinkle with parsley.

Farfalle alla Ricotta - Butterfly Pasta with Ricotta Sauce

Ingredients for 4 people
 
1 Pack Farfalle Pasta (I use Barilla, Buitoni or De Cecco, these are real Italian brands)
1 Chopped Small Onion
1 Fresh Parsley Bunch, Chopped
5 1/2 oz Ricotta
1 Lbs Peeled and Chopped Roma Tomatoes (you can use the can whole tomatoes for a quicker version)
3 Tbsp Extra vergin Olive Oil
Salt for the pasta's water
Black Pepper

Cook the farfalle following the box instructions, do not overcook, pasta is always better "al dente".

While the pasta is cooking, brown the onion in the olive oil, add the parsley and stir for a minute. Add tomatoes and cook on medium- high for 10 minutes, stirring the sauce very often. Add the ricotta cheese, stir well until it looks creamy.
Add to pasta, mix sauce and farfalle adding a pinch of black pepper.

Quick Marinara Sauce

2 Cup Tomato Sauce
4 Teaspoon Lemon Juice
1 Teaspoon Oregano
1 Teaspoon Chopped Basil
1/2 Teaspoon Minced Garlic (or Garlic Powder)

Combine all ingredients in a small saucepan, mixin well. Simmer mixture for 10 minutes, stirring occasionally. Serve. Perfect as dipping sauce, or for a fast spaghetti dinner Leftover sauce can be refrigerated in air thight container up to 1 week. You can also make batches of sauce and freeze them for 3 months.

Filet Mignon in Brandy Sauce

Ingredients

1 1/2 tablespoons Worcestershire Sauce
1 Teaspoon Dijon Mustard
2 Tablespoons Brandy
4 Filet Mignons (trimmed), 6 ounces each
3/4 Teaspoon salt
1/4 Teaspoon Cayenne Pepper
1 Tablespoon Butter
2 Tablespoons Pecan Oil (if you cannot find it use olice oil)
1/2 Chopped Rosemary Leaves

Combine the Worcestershire, mustard and brandy in a small bowl and wisk to blend. Set aside.
season the filets with salt and cayenne pepper. Combine the butter and the oil in a large skillet over medium-high heat. Add the filets and cook for about  minutes on each side for medium-rare. Brush the sauce over the filets and cook for a minute longer. transfer the filets to a platter and pour the pan juice over then to serve. Sprinkle the rosemary over the filets and serve.

Spaghetti alla Carbonara

Ingredients

1 Cup. Bacon, cut into small strips
4 egg yolks (1 per person)
1/2 Cup. Crema Mexicana, not “agria” (Walmart)
Freshly ground black pepper
garlic
8 oz. spaghetti pasta
1 Cup. parmesan cheese, grated
Parsley, chopped

In a large pan sauté bacon with the garlic over a medium flame to render the fat and crisp the bacon. Set aside pan with bacon.
Beat the egg yolks with the cream and black pepper.
In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.
Immediately add the pasta to the bacon in the sauté pan and pour in the cream mixture.
Stir over medium heat for one minute. Add the grated Parmesan and toss to coat the pasta. Check for seasoning. Top with more Parmesan if you desire. Sprinkle fresh chopped parsley.
Garnish with basil leaves.