
Recipes: Taste of Italy Cooking Class
RUSTIC ITALIAN SALAD
Olive oil for drizzling
2 French baguettes
2 pints grape tomatoes, halved
1 large red onion, julienned
1 pound chickpeas
2 English cucumbers, sliced
1 # artichoke hearts
16oz champagne vinaigrette, added before serving
3 # Mixed Greens
Preheat the oven to 275 F.
Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool.
In a large bowl, combine bread, cucumber, tomatoes, and onion. Cover and allow to sit at room temperature for an hour or two before serving. Add dressing right before serving.
Sprinkle with more salt and pepper and serve.
Yield: 16 servings
CHAMPAGNE VINAIGRETTE
4 ea Garlic, whole, peeled (2 T roasted)
¼ cup Dijon Mustard
¼ cup honey
¼ cup lemon, juiced
8 oz Champagne Vinegar
8 dashes Tabasco
1 tsp salt
1/2 tsp black pepper, ground
16 oz blended oil
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and pureé until smooth.
Yield: 16 servings
CHICKEN PICCATA
Ingredients:
2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
1/2 cup flour
1/4 teaspoon salt
Pinch ground black pepper
3 Tbsp grated Parmesan cheese
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 Tbsp lemon juice
1/4 cup brined capers
2 Tbsp fresh chopped parsley
Method:
1.Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally,butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meathammer to 1/4-inch thickness.
2.Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse thechicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3.Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Addhalf of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chickenfrom the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan.Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
4.Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or whitewine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauceby half.Whisk in the remaining 2 tablespoons of butter.Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
Yield: 4 servings
HOMEMADE LINGUINI
Ingredients:
2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil
Method:
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
Yield: 4 Servings
Simple Aioli
Ingredients:
1 large egg yolk
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more
1/4 cup grapeseed oil
1/4 cup good-quality extra-virgin olive oil
Pinch of cayenne pepper
Fresh lemon juice
Freshly ground black pepper
Method:
Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 tsp. salt, and 2 tsp. water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive |oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.
*Raw egg is not recommended for infants, the elderly, pregnant women, people withweakened immune systems. But they won’t have to forgo this aioli altogether. Just usepasteurized egg yolk instead.
Yield: 1/2 Cup
MUSHROOM AND HERB ARANCINI BALLS
Ingredients:
2 tablespoons olive oil
¼ cup (50 g) onion, chopped
1 garlic clove, chopped
1 cup (175 g) Arborio risotto rice
1 ¾ pints (1 liter) chicken or vegetable stock
2 ½ cups (200 g) mixed mushrooms
½ cup (100 g) grated parmesan
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh chives
salt and freshly ground black pepper to taste
1 ½ cups (200 g) panko breadcrumbs
2 eggs (beaten)
1 cup (100 g) Plain flour
vegetable oil for deep frying
Method:
For the risotto, heat the olive oil in a pan. Place the onions, garlic and a pinch of salt into the pan and cook until the onions are soft and transparent. When the onions are cooked, add the rice and stir until the rice is very hot and the grains are starting to turn translucent. Begin to add the water little by little, stirring continuously. Cook for 18-20 minutes then remove the pan from the heat and leave to stand.
To complete the risotto, heat a little olive oil in a frying pan. Add the mushrooms to the pan and fry for a few minutes. When the mushrooms have softened, mix them through the risotto and cook the rice for a further few minutes. Once the rice is soft, stir in the Parmesan, chervil and chives. Season with salt and freshly ground black pepper.
Spread the risotto out onto a tray to cool. Once the risotto has cooled divide the mixture into 18 and roll the risotto into balls. Dip each risotto ball into the flour, then beaten egg and finally the breadcrumbs, repeat this process twice for each ball.
Deep fry the risotto balls in hot oil for approximately 5 minutes until they are crispy and golden brown.
* Alternatively these can be baked in a 375 degree oven, drizzling with olive oil and rotating every 10 minutes until golden brown and centers are hot all the way through, about 150 degrees.
Yield: 4 Servings
EGGPLANT CAPONATA
Ingredients:
5 tablespoons olive oil
(1) 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
14 oz grapetomatoes diced
2 Tbsp tomato paste
4 oz water
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
1 Tbsp fresh thyme, picked
1 Tbsp fresh parlsey, chopped
½ Tbsp fresh oregano, chopped
Toasted pine nuts
Method:
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes, water, and tomato paste, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil, thyme, oregano, parsley. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
Yield: 4 servings
Orange Olive Oil Cake
6 Medium Oranges
2 ¼ Cup Bread Flour
1 Tbsp Baking Soda
4 Eggs
½ Tsp Salt
1 Cup Sugar
1/2 Cup Olive Oil
Preheat oven to 350
Oil 9 inch round cake pan
Zest all 6 oranges, juice 1, reserve fruit for later
Sift flour + baking soda together on parchment paper
In a mixing bowl, beat eggs + salt until frothy and light or 2 mins
Slowly add sugar, continuing to mix for another two minutes
Add flour/ baking soda mix gradually to egg mixture, mix for 1 more minute
In another bowl combine olive oil, orange zest + juice
Using a spoon, stir into egg mixture, fold until combined
Pour the batter into the prepared pan, bake for 50 minutes or until the toothpick is clear
Whipped Mascarpone
2 Cups Mascarpone
¼ Cup Heavy Cream
1 Tbsp Vanilla extract
¼ Cup Powdered Sugar
Hard whisk all ingredients
Tiramisu
Sponge Cake:
½ c milk
2 T butter
2 ½ c flour
2 t baking powder
6 eggs
2 ½ c sugar
6 egg yolks
Preheat oven to 350°F. Grease and flour a half sheet pan (commercial size 13” x 18”).
In small saucepan, heat milk and butter just until the butter melts, set aside.
In separate bowl, stir the flour and baking powder together and set aside.
Whisk together the eggs, sugar, and yolks in a medium mixing bowl and set over a hot water bath. ,
whisking until the egg mixture triples in size.
Fold flour mixture into the egg mixture and add in the milk. Pour into the prepared pan and bake for 15
minutes.
Mascarpone Cream:
1 ½ cups Espresso Coffee
1 cup mascarpone
1 cup ricotta
¼ cup Marsala wine
6 eggs, separated
¾ cup sugar
2 cups heavy cream
½ t vanilla
¼ t salt
2 T cocoa powder
Combine the mascarpone, ricotta, and marsala in large mixing bowl and beat until smooth. Set aside.
In a medium bowl, beat the egg yolks and half the sugar together until smooth. Set over a hot water
bath and beat for 3 minutes until light and foamy. Remove from the heat and beat this mixture into the
mascarpone mixture. Set aside.
Whip the cream in stand mixer with whip attachment until firm stiff peaks; add vanilla during whipping.
In 2 additions, fold about 1/3 of the mascarpone mixture into the whipped cream to temper. Then fold
the remaining mascarpone mixture into the whipped cream. Set aside.
Beat the egg whites and salt on medium until foamy. Add the remaining sugar and beat on high until
glossy, not dry, with stiff peaks. Fold the egg whites all at once into the mascarpone.
Assembly:
Cut the sponge cake in half. Place one half in bottom of another pan to fit snugly. Moisten the cake with
half the espresso mixture. Top with half the mascarpone cream and spread evenly. Sprinkle generously
with cocoa powder. Top with the other half of sponge cake and moisten with remaining espresso
mixture. Top with the rest of mascarpone cream and spread evenly. Sprinkle again generously with
cocoa powder. Refrigerate, uncovered, for 2 hours.