Dill Cannelloni stuffed with sausages and leeks, served with parmigiano sauce
12.12.2022
Dill Cannelloni stuffed with sausages and leeks with parmigiano sauce
For the Dough:
- 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
cooked.
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
nutmeg.
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.
11.28.2022
Chicken stuffed with pears wrapped in black forest ham served with cheese sauce
Ingredients for the chicken:
700gr / 1.5 pounds chicken breast in fillet1 pear
200g/ 0,4 pounds Parma ham or black forest ham sliced
Olive oil or butter
Fresh sage (optional)
Ingredients for the sauce:
2 tbsp flour
1 cup wine
1 cup heavy cream
2 cups parmigiano cheese, grated
Crushed black pepper
1. First step is cut the pears in wedges, in a plate add one slice of Parma ham then put the chicken breast on the top. With the pear in the middle roll it.
2. Bake the involtini in a cast iron skillet or copper pan with a little bit of olive oil or butter for about 30 minutes in 180C / 360F.
3. When the involtini is cooked take them out of the pan. On the same pan you cooked the chicken combine white wine with flour and cook for about five minutes in medium heat or until the alcohol of the wine evaporates. Then, mix the cream and the cheese. Let cook in low heat for five minutes. The sauce will get thicker.
4. After the sauce is thick, add the chicken and serve.
11.18.2022
Duck Sauce
2tbsp Olive oil
1 cup chicken broth
1 onion
1 clove of garlic
1 carrot
1 cup red wine
thyme to taste
marjoram to taste
1 bay leaf
Parmiggiano to taste
Parsley to taste
11.16.2022
Arrosto Misto
Very simple, delicious and healthy meal. The origins of this dish come from the peasants farmers, they would hunt and gather what they could for their meals combining different meats, to make a complete dish.
1. In a bowl combine the chicken, the sausages, the balsamic, olive oil and herbs and let rest for a few hours.
5. Bake for about 40 minutes (moving the meat occasionally if starts to get to brown).
Guinness, Chedar and Bacon risotto
10 slices of smoked bacon, thinly chopped
2 tablespoons olive oil
1 celery stick, chopped
1 large onion, finely diced
4 garlic cloves, minced
1 cup Guinness
2 cups Risotto rice
8 cups beef stock
3 tablespoons butter
1 cup aged cheddar cheese, grated on a microplane
¼ cup finely diced parsley
Sea salt and cracked black pepper
- Pour the stock in a large saucepan and bring to a gentle simmer over medium-low heat.
- Meanwhile, in a large high-sided skillet fry the bacon until crispy and golden brown. Remove the bacon with a slotted spoon, then remove half of the bacon fat. Pour in 2 tablespoons of olive oil, then add the onion and celery, and season with a pinch of sea salt. Cook, stirring often, until the veggies have softened (about 5 – 7 minutes). Stir in the garlic and cook for 30 seconds.
- Stir in the risotto rice and continue cooking, stirring constantly, for 2 minutes.
- Pour in the Guinness Draught and continue stirring as the rice quickly absorbs the liquid. Begin adding the stock, about 1 cup at a time, stirring sometimes if your pan is a stick one.
- Continue stirring in the stock until the risotto is tender and super creamy. It will take about 20 minutes.
- Stir in the butter, cheese, and parsley, the reserved crispy bacon, then hit the risotto with a generous pinch of cracked black pepper. Serve immediately. Delicious!
Brioches (Italian style)
80g sugar
13g fresh yeast or 1/2 tbsp dried yeast (works better with the fresh)
6 eggs
550g bread flour
15g salt
1. Dissolve the yeast with the warm milk, in a big bowl start mixing the flour, sugar, salt and the milk with the yeast.
2. Add the eggs and mix for about 7 minutes using a big spoon or using a mixer. Add slowly the butter. Let this dough rest for about four hours inside the oven with the lights on.
3. After the four hour rest, mix again with a big spoon about 10 times. Put the dough on the refrigerator for about 12 hours, covered with a plastic wrap.
4. On a table, open the dough and make triangles. Roll the triangles to make the brioche. You can also just make balls.
5. Brush egg yolk with sugar if you want them to be brown.
Bake for 13-15 minutes in a 350F-180C.
11.12.2022
Risotto with Porcini and Mascarpone
- 1 cup dried porcini mushrooms
- 6 cups of beef/chicken or vegetable stock
- 1 1/2 cup uncooked Arborio rice or other short-grain rice (I prefer Vialone Nano for this dish)
- 3/4 cup chopped shallots
- 1 garlic cloves, minced
- 2 cups dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh parsley
- 1/4 cup (1 ounce) mascarpone cheese
- Olive oil
- Fresh thyme leaves or rosemar
- Balsamic reduction to decorate
- Salt & pepper to taste
1. Combine one cup wine and mushrooms; let stand 5 minutes or until soft;
2. Heat a large saucepan over medium-high heat saute the shallots and garlic for 5 minutes. Add wine with the porcini, and cook until liquid evaporates (about 2 minutes);
3. Combine the rice;
4. Add 3 cups of the broth to the rice; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly.
5. Add one cup of wine, then if needs to cook more the rice 1/2 cup of stock at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). When the rice is cooked, take out of heat and let rest for five minutes;
6. Add the Parmigiano-Reggiano, mascarpone, parsley, salt, and pepper; stir gently just until the cheese melts.
Top each serving with 1 tea spoon of mascarpone and parsley leaves, if desired.
Frying the shallots and garlic -
Drinking the left over wine!
When the rice starts to turn white, be careful with adding to much stock!
Adding the Mascarpone!
Buon Appetito!
11.10.2022
Rosemary and oregano focaccia
10.26.2022
Tiramisu alla Nutella and rum
Ingredients
Cream Layer:
- 16 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup Nutella
- 1 tsp rum extract (2 Tbsp of rum can be used instead)
- 1/3 cup sugar
Cookie Layer:
- 10 oz lady finger cookies (you can use a little more or a little less depending on how tight you pack them)
- 8 oz very strong HOT coffee (or use instant espresso powder mixed with water)
- 3 Tbsp Nutella
Topping:
- 2 Tbsp cocoa powder
- 1/2 cup Nutella (warmed for easy drizzle)
Instructions
For cookies:
- Prepare hot, strong coffee and stir in Nutella until combined. Cool to room temperature
Cream Layer:
- (Use whisk attachment for the cream.)
- In a bowl of an electric mixer, add mascarpone cheese, heavy whipping cream, rum extract and Nutella. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high.
- Slowly pour in the sugar as the mixture thickens while mixing. Do no walk away, this will be ready fast! Beat on medium-high speed until stiff peaks form and gradually lower the speed, over a couple of seconds.
- Using a spatula, scrape sides and bottom of the bowl and gently fold the cream mixture to mix. Set aside.
Tiramisu:
- In an 8x8 high-rimmed dish, start by layering half of the Ladyfingers cookies. Slowly dip each cookie in cooled coffee mixture but don't soak them too much or they will fall apart in your hands.
- Cover the cookie layer with half of mascarpone cream mixture, making sure it's even all over.
- Layer remaining coffee dipped cookies over the cream and cover with remaining mascarpone cream.
- Dust with cocoa powder.
- Warm Nutella in a zip-lock bag. (A few seconds is plenty.) Cut off a little tip on the bag and generously drizzle with warmed Nutella.
- Refrigerate for at least 2 hours or overnight.