Chicken stuffed with pears wrapped in black forest ham served with cheese sauce

 Ingredients for the chicken:

700gr / 1.5 pounds chicken breast in fillet
1 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.

Duck Sauce

Duck Sauce 

500g Bigoli 
400 duck meat minced
4 tablespoon butter
1 tablespoon olive oil

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

In a pan containing one tablespoon of butter butter and one of olive oil, brown the onions, garlic and carrots. Combine the duck meat and the bayleaf. Mix thoroughly.

Pour the red wine over the duck, allow to evaporate in low heat. Pour the stock and cook for another 10 minutes.

Add the herbs. In the meantime, cook the pasta in abundant boiling and salted water.

When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it with the remaining butter. Remove from the heat and sprinkle with grated cheese, finely chopped parsley and arrange on the serving dish.

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.

· 700 grams (1.50lbs) of Chicken (or Rabbit)

· 300 grams (0.6 lbs) of Italian Sausage

· 2 onions, quartered

· 5 cloves of Garlic, whole and unpeeled

· 1 Red Pepper, quartered

· 3 Carrots, peeled and cut in half

· 1 cup of your favorite Olives

· 1/4 cup Capers

· 2 Bay Leaves

· Fresh herbs of the season (Basil/Rosemary/Oregano/Parsley/Time)

· 1/3 cup Olive oil

· 1/3 cup Balsamic Vinegar

· Salt and freshly ground pepper and crushed red peppers if you like a little spice. (optional)

1. In a bowl combine the chicken, the sausages, the balsamic, olive oil and herbs and let rest for a few hours.
  

2. Pre-heat oven to 220˚C/420˚F.
  

3. On a big baking tray combine together all the other ingredients and mix well. (All the ingredients should to be cut in similar sizes pieces).

4. Use your hands and mix in the chicken and sausage, mix well. (All the chicken skins should face up for a better result).

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 

1. Pour the stock in a large saucepan and bring to a gentle simmer over medium-low heat. 
2. 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. 
3. Stir in the risotto rice and continue cooking, stirring constantly, for 2 minutes.
4. 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.
5. Continue stirring in the stock until the risotto is tender and super creamy. It will take about 20 minutes.
6. 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)

70ml warm milk 350g melted butter
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.

Risotto with Porcini and Mascarpone

Classic and delicious!

 
• 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

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  Drinking the left over wine!

  
  
  
  
  
  
  
  

  

  When the rice starts to turn white, be careful with adding to much stock!

  
  

  

  Adding the Mascarpone!

  
  
  
  
  
  

  

  Buon Appetito!

• 
  

Rosemary and oregano focaccia

Focaccia with Rosemary

·      3 cups 0 Flour (in the USA this would be Bread flour), divided

·      1 cup Warm water

·      ¼ cup Olive oil

·      1 tablespoon Sugar

·      1 tablespoon Fine salt

·      ½ tablespoon Rock salt

·      1 cube Fresh yeast (or 1 Satchel of dry yeast)

·      Rosemary, to taste

·      Oregano, to taste

·      Pepper, to taste

 

1.     1. Preheat the oven to 180˚C/350˚F.

2.     2. In a big bowl, dissolve the fresh yeast with the sugar.  Simply by moving it around with a fork and mixing a bit, the fresh yeast will turn to liquid.  If you're using dry yeast, it will dissolve in the water... 3. Combine the warm water.

3.     4. Sift 1½ cups of flour into the bowl. Mix the water into the flour with a strong wooden spoon. Add the salt and mix with the spoon for about 1-2 minutes.

4.     Add the other 1½ cups of flour and kneed the focaccia dough for about 3 minutes, mixing very well.

      5. Add the dough into the bowl and add olive oil.  Using your hands, squeeze the olive oil into the dough for about a minute.  Simply mixing with your hands, do this for about one minute...there will be extra oil a the bottom of the bowl (this will be poured on top of the dough later).

5.     

      6. Make a ball with the dough, and put the dough in a pan with a sheet of baking paper.  Press the dough into the pan with your hands.  Then make dimples in the dough with your fingers.  Add the rest of the olive oil on the top of dough, the oil will pool and fill the small holes.  Sprinkle the dough with the rock salt, the rosemary, the oregano, and the pepper.

6.     

          7. Let the focaccia rise for approximately two hours.

7.     Bake at 350F/180C for about 30 minutes or until golden brown.

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.