 Ingredients: 1 lb fresh asparagus, tough ends trimmed 1 teaspoon finely grated fresh lemon zest 1/4 cup extra-virgin olive oil 1 lb spaghetti or pasta of choice 1/2 cup grated Parmigiano-Reggiano Preparation: Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Buon Appetito! Courtesy of Chef Emanuele Murgia  Tortellini: 1/2 cup ricotta 1/4 cup grated parmesan 2 tbsp diced Italian parsley 3 eggs salt and pepper 2 cups all purpose flour Sauce: 4 oz. prosciutto 1/2 cup Panna da cucina 1/4 cup parmigiano reggiano Serves 2-3.  Ingredients: 12 oz. Del Verde orzo 1 bunch fresh asparagus, cut into 1-inch pieces 1 pint grape or cherry tomatoes, halved 1 lemon, zested and juiced 4 Tbs. Sasso extra virgin olive oil 1 clove garlic, minced 2 Tbs. fresh parsley, minced salt Fresh ground pepper Grated Parmigiano Reggiano* Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold. *Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano. thanks to :www.abigmouthful.com 
 Ingredients: A bag of cookies PAN DI STELLE (available at the store) a jar of 750 gr of NUTELLA Half gallon of whip cream half gallon of milk (your choice of fat) a cup of espresso cocoa powder Soak for few seconds each cookie in the milk mixed with coffee and form a first layer of cookies on a round shallow tray. Try to fill the holes with some of the cookie's crumbs , when the first layer is ready, cover it with a layer of Nutella chocolate (this operation will be easier if you heated the Nutella a little bit in the microwave or left the jar few minutes in hot water). On top of the Nutella add a layer of whip cream that has to be cold and whipped stiff. Proceed repeating the same process until you made it three layers. For top layer smooth the whip cream and cover with cocoa powder. Put the cake in the fridge for at least one hour before serving. Enjoy!!  Ingredients: 1.41 oz of butter 0.88 fontina 0.55 lb whole milk 4 egg yolk a pinch of white pepper Cut the Fontina cheese in thin slices and let it sit in a pot with the milk for at least two hours. After two hours, put the pot on the stove at slow heat and add the butter. Keep steering until the cheese melt completely (this all process is very important and be careful not to allow the cheese to boil). At this point you can add the eggs yolk and keep mixing for another 30 minutes until everything is nice and creamy. Turn off the stove and serve the Fontina in a designated container with a tea flame underneath or a ceramic pot kept hot in the oven so the Fontina will stay hot and keep the same density. It goes well with vegetables, meat, polenta or with roasted pieces of bread.  Ingredients: 34 fluid oz of whole milk 1/4 tsp of salt 3 tbs of lemon juice or white vinegar 1 cheesecloth You can use 2% milk, whole or whole plus heavy cream...(the flavor depends from the contents of the milk's fat you will decide to use, the fattier and fresher the milk is, the richer the flavor of the ricotta will be). Pour a liter of milk (34 fluid oz) in a pot and place it on the stove on medium heat. Once it boils, add a pinch of salt, take it off the heat and add three tbs of lemon juice or white vinegar (this choice will influence the flavor of the final product and it will help to make the milk become lumpy). Stir very well and with three layers of cheesecloth, on a strainer, (which you can find in any grocery store) let the ingredients sit until all the liquid is out. After a few minutes, ring out the cheesecloth and keep it in the fridge for at least two hours. If you like, while you prepare the ricotta to make it a different flavor, you can add black pepper, green onions or red hot peppers. Enjoy! Si puo' usare 2% milk, whole or whole+heavy cream...(il sapore dipende dalla concentrazione di grasso che contiene il latte usato, piu' grasso e' piu' ricco e' il sapore). Di solito un litro di latte o mezzo gallone. Si porta a bollore il latte si aggiunge un po' di sale e dopo 3 minuti si aggiungono 3 t cr s di succo di limone o aceto bianco (anche quello influisce nel sapore) Con tre strati di cheese cloths (si trovano quasi ovunque) adagiati sullo scolapasta si versa il composto grumoso. In tal modo l'acqua si separera dal formaggio. (una variante, a chi piace si puo' aggiungere del pepe e erbette fresche) Dopo qualche minuto si strizza il tutto e si lascia in frigo per 2 ore. Enjoy.  1 pound bucatini or thick stranded spaghetti 1/4 pound (100 g) pancetta or guanciale, diced 1 can diced tomatoes Half of a small onion, minced A hot pepper, seeded and shredded (leave it whole if you want to remove it ) 1/2 cup olive oil An abundance (a cup) of freshly grated Pecorino Romano Preparation: Set the pasta water to heat, salt it when it boils, and cook the pasta. While this is happening, heat the oil in a skillet, add the diced meat, and cook until the fat starts melting a little, stirring the pieces about. Add the onion, and when it begins to color add the tomato pieces, which should be well drained. Cook, stirring, for 5-6 minutes and add the hot pepper. Drain the pasta while it's still a little al dente, turn it into the skillet with the sauce, cook a minute more, stirring the pasta to coat the strands, and serve, with grated pecorino. C Courtesy of Miss Tatiana Loi  Ingredients for approximately 750 ml bottle: 100 gr (3.53 oz) of grain alcohol 1 bag of unsweetened powder chocolate (0.10 lb) 500 ml (16.9 oz) of milk 300 gr (10.5 oz) sugar Warm the milk on the stove at medium temperature and add the sugar (it doesn't have to boil). Turn off the stove, allow the chocolate to cool and add the alcohol. Pour in the bottle and let it sit for at least 10 days. (Don't close the bottle if the liquid is still warm, this may cause the bottle to explode) ***Due to alcohol content this recipe is intended only for age appropriate persons.*** |
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