Fagioli means beans.
Serving for 2
1 carrot sliced into coins
1 celery stalk sliced into coins
1 small shallot finely diced
1 TBSP olive oil
½ dry white wine
1 sprig of fresh rosemary
½ bay leaf
4 sprigs fresh Italian parsley
Wrap in a cheesecloth sack and tie end with string.
Dash of red pepper flakes
1 TBSP rehydrated dried Porcini mushrooms
2 cups of chicken stock (Add as needed)
1 can Cannellini beans w/juice
5 large escarole leaves washed and chopped into 1 inch strips.
In a soup pot, sauté the Soffritto in olive oil. Add the wine. Add the rest of the ingredients and cook until everything is hot for serving. Remove the Bouquet Garni sack before serving.
As of 1/5/20
Serving: 2 swordfish steaks
2 slices of white bread
2 TBSP chopped fresh Italian parsley
2 TBSP coarsely chopped Castlevetrano green olives
1 TBSP coarsely chopped golden raisins
1 tsp lemon zest
9 TBSP olive oil
2 swordfish steaks
Gremolata: Cut off the ends of the bread and cut the bread ½ inch lengthways and the ½ inch widthways and then chop to make them into large bread crumbs. Place in a bowl and add 2 TBSP olive oil and toss. In a skillet toast the bread tossing until golden brown and remove (about 5 minutes). Place in a bowl. Add the rest of the ingredients and mix.
Swordfish: Salt and pepper the swordfish, and rub the sword fish with 2 TBSP olive oil. In a hot skillet brown the fish 4 minutes per side. Place the fish in an ovenware dish and cover with the Gremolata. In a 400° oven cook the fish and Gremolata 10 minutes exactly.
As of 1/5/20
For 8-2” pasta shells (Adjust to serving size)
Boil pasta shells in salt water 9 minutes exactly. Rinse in cold water to cool off (stop cooking).
Note: Always cook all dried pasta exactly 12 minutes unless you want the pasta al dente. Then cook them 9 minutes. The stuffed pasta will go into the oven and finish cooking.
1 egg yolk
½ cup of ricotta cheese
2 TBSP Parmesan or American Grana (extra aged) finely grated
4 TBSP coarsely grated mozzarella or finely shredded Italian pizza blend of Mozzarella, Provolone, Romano
1 TBSP finely chopped Italian parsley
White wine or Marinara sauce
In a bowl whisk all filling ingredients in a bowl. With a teaspoon stuff the shells.
Preheat oven to 400°.
If cooking in a nice Marinara sauce, top with the sauce and cook 30 minutes. If not cooking in a sauce, add white wine to the bottom of an oven proof bakeware and also cook 30 minutes. The moisture from the wine will keep the pasta soft.
As of 1/5/20
2 chicken cutlets
4 slices prosciutto
1 cup flour
¼ cup olive oil
2 tablespoons butter (divided)
1 shallots (peeled, thinly sliced)
½ lemon (juiced)
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts cut fillet style in half, makes 4 cutlets. Then put plastic wrap over the chicken and pound it ¼ or so thin. Lay a thin slice of prosciutto on top of the cutlet and trim the chicken around the prosciutto to make an even looking cutlet. Fold the cutlet and pound it once more.
Salt and pepper chicken and dust in flour.
Fry five minutes each side in 1/4 cup olive oil and 2 TBSP butter. Add chopped shallots to flavor the oil. Remove the cutlets and remove the shallots. The shallots are only used for flavor.
as of 12/25/19
1 lb. Shrimp
2 TBSP butter
½ cup dry white wine
1/3 cup grated Parmesan cheese
3 medium cloves of garlic, minced
1 TBSP+ fresh parsley
Fetuccini pasta for two (the size of a 25 cent piece uncooked)
Boil Pasta al dente and drain
On medium melt butter, add wine, garlic and parsley, stir
Add shrimp and cook pink
Add pasta to pan and mix, cover a few minutes, serve hot.
Then add cheese. Do not add cheese during dish, it will lump into a ball.