Salt and pepper to taste
For the strawberry mousse:
½ lb (500 g) strawberries
¼ cup + 2 tbsp (75g) sugar
2 packets powdered Gelatine (14g)
1 ¼ cup (300 ml) whipping cream (30%)
For the limoncello syrup :
5 oz (150 ml) limoncello
¼ cup + 2 tbsp (75g) sugar
1 – Make the strawberry puree.
1.1 - Wash the strawberries and cut the tails off. Set aside about 15-16 strawberries (the best looking ones), and puree the rest in a blender. If needed, strain the puree through a fine meshed strainer to discard the seeds.
1.2 - In a medium-sized sauce pan, heat up about a third of the strawberry puree with half of the sugar (1/4 cup + 2 tablespoons/75g) and the gelatine. Boil for 1 minute, whisking continuously (to avoid lumps), until the sugar has dissolved and the mixture has thickened slightly.
1.3 - Remove from the heat, whisk in the rest of the strawberry puree, and set aside to cool to room temperature.
2 – Make the soaking syrup.
2.1 - In a small saucepan, heat up the limoncello with the sugar and the zest of the lemon. Stir until the sugar has dissolved.
2.2 - Remove from the heat and set aside to cool.
3 – Make the strawberry mousse
3.1 - In a large mixing bowl, whip up the cream to a firm peak. Gently fold in the strawberry puree, using a spatula. Do not overmix: stop mixing where the mousse is evenly pink in color and no lumps are visible, but the mixture still has to feel airy and foamy.
4 – Assemble the cake.
4.1 - Line an 8” round spring form cake pan with parchment paper (bottom and rims). Take 4 strawberries and cut them in halves. Take a ladyfinger and soak the flat side (the bottom) in the syrup. Place it against the side of the pan, rounded-side facing out and flat side (soaked side) facing inward.
4.2 - Repeat and arrange the ladyfingers all around the sides of pan, nice and snug to avoid gaps. You should use about 18-19 ladyfingers to fill the entire rim.
4.3 - Place the rest of the ladyfingers in one layer at the bottom of the pan, (rounded-side facing down, flat-size facing up), nice and snug to avoid gaps. Pour half of the strawberry mousse inside the “ladyfinger mold” (this will also help keep the ladyfingers in place). Place the strawberry halves in one layer on top of the mousse. Ladle the rest of the mousse on top, and smooth it out with your spatula.
4.4 - Place the Charlotte cake in the fridge to set for at least 4 hours (preferably longer). You should be able to slice the cake for serving, so the mousse has to set until relatively firm (but not too rubbery).
5 – To serve.
When the Charlotte is chilled and set, carefully remove it from the springform mold, peel off the parchment paper from the edges and place on a serving tray. If chilled enough, the cake should be easy to work with. If it is too soft (and starts to fall), give it more time in the fridge before you try to unmold it.
Optional: when on the serving tray, you can tie a ribbon around the Charlotte cake. Not too tight, but just enough to keep the cake together in case it has to sit at room temperature too long before slicing. Right before serving, slice the rest of the strawberries (10) in halves, and place them on top of the cake to decorate
There are many versions, more or less rich, but they all share a charming culinary humbleness, which is one of the key marks of genuine Italian cooking.
Traditionally diamond-shaped, they can also be baked as rounds. They are rather soft when freshly baked but they crisp up during the following days, always delicious – they are ideal biscuits for the winter months.
2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
2 ½ tsp salt, divided
½ tsp pepper
1 cup flour for dredging
10 tbsp butter, cut into pieces, divided
4 tbsp olive oil, divided
1 shallot, minced
1 tbsp garlic, minced
1 1/2 cups chicken stock
1 lemon juiced (1 tbsp)
2 tsp lemon zest
2 tbsp capers, drained
parsley, chopped, for garnish
1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
6. Add the stock and simmer until reduced by half, about 4-5 minutes.
7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.
|Fish in a bag|
|Piccata di Pollo|
|Baked chicken with leeks, ham and mascarpone|
|Chicken with Zaatar, served with chickpeas and yogurt|
|Chicken with Oranges and Lemons|
|North African Meatballs with couscous|
|Peposo (Tuscan wine stew)|
|Bigos (National Polish dish)|
|African Peanut stew|
|Orange Fragrant Goulash|
- 6 Thick Slices of Beef or Veal Osso Buco
- 2 Tablespoons Flour
- Sea Salt and Pepper
- 4 Tablespoons Olive Oil
- 1 Onion, peeled and chopped
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 14 Ounces (Just under 2 Cups) Mushrooms, chopped
- 3 Cloves Garlic, peeled and chopped
- 2 Heaping Tablespoons Tomato Paste
- 1 Cup Red Wine (Super Tuscan)
- 2 Cups Good Quality Beef Stock
- 2 1⁄2 Cups Tomato Passata
-Risotto, Polenta or Mashed Potatoes for serving.
1. Place the osso buco onto a plate, season with sea salt and pepper and dust with flour
to coat. Place an cast iron oven (or heavy based saucepan) over high heat and add 2
tablespoons olive oil. Carefully add the meat in a single layer and brown on both sides
(approximately 5 minutes). Transfer to plate and set aside.
2. Add the remaining olive oil to the pan and add the onion, carrot, celery, mushroom
and garlic. Sauté until the onion is translucent and the vegetables are tender. Add the
tomato paste and cook for 3 minutes, continuously stirring. Add the red wine and
deglaze. Continue cooking until the wine is almost completely reduced.
3. Return the osso buco to the pan. Add the beef stock and tomato passata and bring to
a boil. Season with salt and pepper. Reduce heat to a gentle simmer, put the lid on and
cook for 2 1/2 – 4 hours or until the meat is tender and falling off the bone.
4. To thicken the sauce, remove the lid for the last 30 minutes of cooking. (You can add a zest of one lemon when the dish is finished, it is an optional ingredient).
5. Serve with a light risotto, polenta or mashed potatoes.
- 4 Eggs
- 4 Cups Flour
- 2 Tbsp. Dried Dill Weed
For the Filling:
- 4 Italian Sausages (Spicy or Sweet), no casings. Or, ground Italian Sausage.
Note: If you want to make it vegetarian, substitute 2 cups of cooked and squeezed
spinach and add an extra cup of provolone!
- 4 Cups Chopped Leeks
- 2 Cups Ricotta
- 1 Cup Smoked Provolone, Grated
- 1 Cup Parmigiano Cheese, Grated
- 1 Cup White Wine (either InVINtions Chardonnay or InVINtions Sauvignon Blanc)
- 5 Fresh Sage Leaves
- Salt and Pepper
For the Sauce:
- 1/2 Cup Butter
- 6 Cups Milk
- 1⁄2 Cup Flour
- Pinch of Nutmeg
- 1⁄2 Cup Walnuts
- 1⁄2 Cup Parmigiano Cheese
- Salt and Pepper
Making the pasta dough:
1. Pour the flour into a bowl, add the eggs, dill and salt to the middle and mix with a fork to blend
the ingredients together.
2. Knead the pasta dough with your hands until it is completely smooth and consistent. If the
dough is too dry, add some water. If it is too sticky, add some flour.
3. Lightly dust a table with flour. Remove the pasta dough from the bowl and place it on the table.
You will now be making pasta pieces (about 6 inches long with a thickness setting of no. 4.):
-Break pasta dough up into little pieces to feed through machine.
-Dough should never stick to your fingers.
-Set the adjustment knob to 1, and pass the pasta sheet through just once.
-Set the adjustment knob to 2, and pass the pasta sheet through once more, and so on until you
reach the desired thickness of no. 4.
-Cut the pasta sheet crosswise, into pieces about 6 inches long and dust them with flour. Let it
rest on the top of a clean table cloth.
Making the filling:
1. In a big frying pan, sauté the sage and sausages (without casing or comparable) until very well
2. Add wine and let it reduce until evaporated.
3. Add leeks.
4. Let this mixture cool down before adding other ingredients.
Making the Sauce:
1. In a medium saucepan over medium heat, melt the butter. Stir in the flour with a wooden spoon
and stir until golden.
2. Gradually whisk in the milk and bring the mixture to just under a boil. Cook, whisking
constantly, until the mixture thickens for about 5 minutes. Season to taste with salt, pepper and
3. Remove from the heat, and combine the cheese and walnuts. If not using it immediately, let it
cool. Cover with plastic wrap and set aside.
Putting it all together!
1. Place 3 Tbsp of the filling on the pasta sheet.
2. Roll it.
3. Place the rolled pasta in a baking dish with sauce.
4. Add extra sauce on the top.
5. Bake for about 1 hour at 380 degrees.