My.lifeitaly.com

Vegetable Stock

Dan — Tue, 18 Sep 2007 11:22:23 -0400

by: Dan

Description: Place the vegetables in a small stockpot, add the water, bring to a simmer, and cook gently for 1 hour, until the liquid is reduced to 2 quarts (2 L). Skim off any surface foam from time to time. Strain the stock, season lightly with salt, and allow to cool to room temperature. Refrigerate or freeze until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Seafood Stock

Dan — Tue, 18 Sep 2007 11:21:21 -0400

by: Dan

Description: Heat the oil in a heavy stockpot. ADd the onion and cook over low heat until it is soft but not brown, about 8 minutes. Stir in the celery and carrot and cook 5 minutes longer. Stir in the lobster heads and shells and the wine and cook until nearly all the wine has evaporated. Add the cognac and cook until it has evaporated. Stir in the fish stock and simmer 30 minutes, skimming the surface as needed. Strain, allow to cool to room temperature, then refrigerate or freeze. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Basic Consomme

Dan — Tue, 18 Sep 2007 11:20:01 -0400

by: Dan

Description: Place the bones in a large saucepan, cover with water, bring to a boil, and boil for 5 minutes. Drain and rinse the bones. Put the bones in a large, clean stockpot and add the onion, carrot, celery, and cold water. Bring to a simmer and cook gently, skimming the surface from time to time, for 2 hours. Strain the consomme through a very fine strainer or a strainer lined with cotton cloth and season with salt and pepper. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Herbed Salt

Dan — Tue, 18 Sep 2007 11:09:37 -0400

by: Dan

Description: Mix all the ingredients together on a large cutting board. With a sharp knife, chop them together until they are uniformly fine. Transfer the herbed salt to a bowl and leave at room temperature for 24 hours to allow it to dry out. Transfer to a jar, close it tightly, and store in the pantry until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Basil Oil

Dan — Tue, 18 Sep 2007 10:58:35 -0400

by: Dan

Description: Bring a pot with 2 quarts (2 L) of water to a boil, drop in the basil and parsley and cook just 15 seconds. Drain immediately, rinse the herbs under cold water, and dry them. Place the herbs in a blender or food processor. Process them to chop them, then, with the machine running, gradually add the oil. Season the mixture with salt. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Fish Stock

Dan — Tue, 18 Sep 2007 10:49:29 -0400

by: Dan

Description: Place the fish head and bones in a large stockpot. Add the cold water, bring to a simmer, and cook for 5 minutes, skimming any foam from the surface. Add the carrots, celery, onion, and tomato. Continue to simmer for 20 minutes. Strain the stock, season lightly with salt, and allow to cool to room temperature. Refrigerate or freeze until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Vegetable Casserole

Dan — Tue, 18 Sep 2007 10:45:04 -0400

by: Dan

Description: Steam or boil the carrots, squash, and cauliflower, celery, fennel, and onions together about 10 minutes. Add the asparagus and steam for another 2 minutes. Drain the vegetables, plunge them in a large bowl of ice water, and allow them to chill. Heat 2 tablespoons (30 ml) of the oil in a large, heavy skillet. Add the peppers, garlic, and sun dried tomatoes. Saute until the peppers are tender. Stir in the tomatoes, thyme, and remaining olive oil. Cook for 5 minutes longer. Just before serving, add the cooked vegetables, cook about 5 minutes, then season with salt and pepper and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Stuffed Zucchini recipe

Dan — Tue, 18 Sep 2007 10:41:22 -0400

by: Dan

Description: Slice the zucchini in half lengthwise. Scoop out the centers and discard them, leaving shells about 1/2 inch (1.3 cm) thick. Heat the oil in a heavy skillet. Add the onion, celery, carrot, garlic, and bay leaves and saute over low heat until the vegetables are soft but not brown. remove from the heat, discard the bay leaves, and add the basil, rosemary, and wine. Stir in the veal and grind the mixture together in a meat grinder or food processor. Add the cheese and egg to the meat mixture and mix to combine. Season with salt and pepper. Preheat the oven to 375 F (190 C). Pack the meat mixture into each zucchini shell and dot with butter. Place the stuffed zucchini in a baking dish and add water to a depth of 1/2 inch (1.3 cm). Cover the zucchini with a sheet of foil and bake for 25 to 30 minutes. Serve warm or at room temperature. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Zucchini in Umido

Dan — Tue, 18 Sep 2007 10:32:44 -0400

by: Dan

Description: Heat the oil in a large, heavy, skillet. Add the onion and cook over low heat until it is tender and golden, about 10 minutes. Stir in the garlic, cook another minute, then add the zucchini. Cook, stirring from time to time, until the zucchini is tender, about 10 minutes longer. Season with salt and pepper and stir in the butter. To serve with fish, stir in the mint. Or serve as a vegetable topped with freshly grated Parmesan cheese. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Venetian Peperonata

Dan — Tue, 18 Sep 2007 10:31:15 -0400

by: Dan

Description: Quarter the eggplant and cut away the flesh to within 1/2 inch (1.3 cm of the skin. Save the center of the eggplant for another use - a soup perhaps - and cut the skin in slivers about 1/4 inch (6 mm) wide. Heat the oil in a large, heavy skillet. Add the onion and garlic and saute over medium heat, stirring, until the onion is golden, about 15 minutes. Add the peppers and saute another 10 to 15 minutes. Add the eggplant and zucchini and, if needed, more oil. Continue to saute another 15 to 20 minutes. Stir in the tomatoes and cook another few minutes, then season with salt and pepper, stir in the basil, and serve. Or set aside and reheat to serve with other ingredients. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Melanzane Funghetto

Dan — Tue, 18 Sep 2007 10:28:45 -0400

by: Dan

Description: Quarter the eggplant lengthwise and cut away the flesh to within 1/2 inch (1.3 cm) of the skin. Save the flesh from the center for another use or discard it. Cut the remaining eggplant with skin into little slivers. Heat the oil in a large, heavy skillet or a wok. Add the eggplant and garlic and stir-fry until the eggplant is lightly browned, about 15 minutes. Season with salt and hot red pepper flakes and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Mashed Parmesan Potatoes

Dan — Tue, 18 Sep 2007 10:08:21 -0400

by: Dan

Description: Boil or steam the potatoes until they are tender. As soon as they are done, peel and mash them, preferably in a ricer. Mix in the butter with a fork. Heat the half and half until bubbles begin to form around the edges, then add it to the potatoes, mixing well. Mix in the Parmesan cheese and season with salt and white pepper. Serve at once or transfer to a buttered casserole, dust with additional cheese, and reheat for 15 minutes in a 350 F (180 C) oven. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Mustard Potatoes

Dan — Tue, 18 Sep 2007 10:07:12 -0400

by: Dan

Description: Francesco calls these sour potatoes - in Venetian, patate all'agro. Something is lost in translation. In the Veneto the notion of a "sour" flavor has none of the negative connotations that it does in English. In fact, it implies a taste that is lively, appealing, and appetite-whetting. These "sour potatoes," or mustard potatoes as they are called at Remi, are a delicious addition to a cold summer buffet. The sauce is like a mayonnaise, made with raw egg yolks. When organic or farm eggs are used, the yolks should be safe to eat raw. If you have any doubt you can substitute 1.5 cups (375 g) commercial mayonnaise thinned with the tarragon vinegar and stock and seasoned with the mustard and red onions. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Roasted Shiitake Mushrooms

Dan — Tue, 18 Sep 2007 10:06:02 -0400

by: Dan

Description: Preheat the oven to 350 F (180 C). Line a baking pan with foil. Remove the stems from the mushrooms and wipe off any dirt with a damp towel. Sprinkle the oil and wine over the baking pan. Scatter the herbs and garlic on the pan, ten place the mushrooms brown side down, on top. Bake for 10 minutes, turn the mushrooms, and bake 20 minutes longer. Serve or use in other recipes. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Artichokes In Herb Sauce recipe

Dan — Tue, 18 Sep 2007 10:01:15 -0400

by: Dan

Description: Cut the lemon in half, run the cut surface over your hands, then trim the artichokes. Juice the lemon and toss the artichokes in the lemon juice. Preheat the oven to 400 F (200 C). Bring the water to a simmer, add the garlic cloves, and cook 3 minutes. Add the parsley and basil and cook 2 minutes longer, then drain, reserving the liquid. Mix the artichokes with the olive oil in a heavy casserole or shallow oven-proof saucepan. Add the garlic, parsley, basil, bread crumbs, and Parmesan cheese. Stir in 3/4 cup (180 ml) of the liquid reserved from blanching the herbs and garlic. Cover and bake for 30 minutes. Remove the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard 3 of the garlic cloves, then puree the remaining herb mixture, adding another 1/2 cup (125 ml) reserved liquid. Season with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Cauliflower Soup

Dan — Tue, 18 Sep 2007 09:57:28 -0400

by: Dan

Description: Heat 2 tablespoons of the butter in a large, heavy saucepan. Add the onion and leek and saute slowly until they are tender but not brown. Add the potato, cauliflower, anchovy, and water. Bring toa simmer and cook, uncovered, for 1 hour. Allow the soup to cool briefly, then puree it in a blender or food processor. You will probably have to do this in batches. Return the soup to the saucepan, bring it to a simmer, and season it with salt and white pepper. Just before serving time, heat the remaining butter in a small skillet. Saute the bread slices on both sides until they are golden and serve them alongside the soup. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Fennel Soup With Lobster

Dan — Tue, 18 Sep 2007 09:51:53 -0400

by: Dan

Description: Heat the oil in a heavy 4-quart (4-L) saucepan. Add the onion and fennel and cook slowly until they are transparent. Stir in the celery root. Add the stock, bring to a simmer, and add the potatoes and cumin. Simmer, partly covered, for 45 minutes, until the vegetables are very tender. While the vegetables are simmering, steam the lobster for 15 minutes. Allow it to cool slightly, then remove the claw meat and tail meat from the shells. Dice the lobster meat and set aside. When the vegetables are tender, allow the soup to cool briefly, then puree it in a blender or food processor. You will have to do this in batches. Return the soup to the saucepan, add the Pernod, and season with salt. Reheat the soup and stir in half the tarragon. To serve, spoon the soup into flat soup plates and spoon some of the lobster in the middle of each. Sprinkle with the remaining tarragon. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Carrot Soup With Prosecco recipe

Dan — Tue, 18 Sep 2007 09:49:19 -0400

by: Dan

Description: Place the onions in a heavy 3-quart (3-L) saucepan. Stir in the oil, cover, and cook over low heat about 10 minutes, until they are soft but have not taken on any color. Stir in the carrots, celery, and potato, cook for about a minute, then add the stock, 1 1/4 cups (310 ml) of the wine, and the bay leaves. Simmer, partly covered, for about 30 minutes, until the vegetables are very tender. Remove the bay leaves. Allow the mixture to cool briefly, then puree in a blender or food processor. You may have to do this in 2 batches. Strain the soup. To serve, reheat the soup and season it with salt and pepper. Spoon it into 6 warm soup plates. At the table, pour 1.5 to 2 tablespoons (20 to 30 ml) of chilled prosecco into each portion. The soup will froth up a bit. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Grappa Truffles

Dan — Mon, 17 Sep 2007 15:52:35 -0400

by: Dan

Description: Chop the chocolate fine and place it in a heatproof bowl. In a small saucepan, mix the cream and sugar together, bring to a boil, stir, then pour over the chocolate. Add the grappa or brandy and allow the mixture to stand about 5 minutes, to melt the chocolate. Mix until smooth. Allow the mixture to cool to room temperature, then refrigerate about 2 hours, until it is fairly firm. Using a melon baller, scooop small rounds of the chocolate mixture, then roll them lightly in your fingertips to make them smooth. Set them on a sheet of waxed paper on a baking sheet and return them to the refrigerator. Roll the finished truffles in cocoa powder and refrigerate again until ready to serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

"Saracen" Cornmeal Shortbread recipe

Dan — Mon, 17 Sep 2007 15:48:37 -0400

by: Dan

Description: Beat the butter, brown sugar, and � cup (125 g) powdered sugar together in a large bowl until smooth and light. Stir in the cornmeal, flour, buckwheat flour, and salt and mix until well blended. Mix in the almonds. Roll the dough into 4 logs 1 inch (2.5 cm) in diameter and about 8 inches (20 cm) long. Refrigerate until firm. Preheat the oven to 300�F (150�C). Line baking sheets with parchment paper. Cut the logs into slices about � inch (1.3 cm) thick. Place the slices on the baking sheet and bake about 35 minutes. Until the cookies are golden sift the remaining powdered sugar over the cookies once they have cooled. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Rosemary Biscotti

Dan — Mon, 17 Sep 2007 15:38:18 -0400

by: Dan

Description: Preheat the oven to 350�F (180�C). Line a baking sheet with parchment paper. Mix the flour, baking powder, and salt together and set aside. Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Stir in the flour mixture and rosemary to form a soft dough. Form the dough into sausage shapes about 2 inches (5 cm) in diamter. Place them on the baking sheet and bake for about 25 minutes, until they are lightly colored and fairly firm to the touch. Remove them from the oven and allow them to cool. When the rolls have cooled, cut them on an angle into slices � inch (2 cm) thick. Stand the slices on edge about � inch (1.3 cm) apart on the baking sheet. Use a second baking sheet if necessary. Return them to the 350�F (180�C) oven for another 20 minutes, until they have become a bit darker and firmer. Allow them to cool completely, then store them in airtight containers.

Chocolate Hazelnut Biscotti recipe

Dan — Mon, 17 Sep 2007 15:37:01 -0400

by: Dan

Description: Preheat the oven to 350�F (180�C). Spread the hazelnuts on a baking sheet and toast about 10 minutes, until lightly browned. If the hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from the oven and wrap them in a clean linen or cotton towel (not terry cloth). Rub the hot nuts to remove most of the skins. Set the toasted nuts aside. Sift the flour, cocoa powder, salt, and baking powder together and set aside. Beat the eggs just until they are blended in a mixing bowl with a whisk or electric mixer. Remove 2 tablespoons (30 ml) of the egg mixture to a small dish and set aside. Beat the sugar into the remaining eggs until blended. Stir in the anise seeds, then stir in the flour to form a soft dough. Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a 6-inch (15-cm) square. Scatter half the hazelnuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches (5 cm) in diameter and 12 to 15 inches (30 to 38 cm) long. Line the baking sheet with parchment paper and place the roll of dough on it. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg. Place in the oven and bake about 15 minutes, until firm to the touch. Transfer to a cutting board and cut on an angle into slices � inch (1/3 cm) thick. Return the slices to the baking sheet, standing them on edge, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Croccante recipe

Dan — Mon, 17 Sep 2007 15:34:39 -0400

by: Dan

Description: Preheat the oven to 400�F (200�C). Spread the almonds on a baking sheet and toast them 6 to 8 minutes, until they turn light brown. Spread a sheet of foil on a work surface and oil it lightly. Spread the toasted almonds close together in a single layer on the foil. Mix the sugar and water in a skillet, preferably nonstick. Bring to a simmer and cook over medium-high heat tilting the pan but not stirring it, until the sugar turns pale gold. Continue cooking it, watching it closely, until it turns a rich honey color. By this time most of the bubbling should have died down. Immediately pour the sugar over the almonds and use the flat side of the potato to spread the caramel evenly over the nuts. Until they have a thin, uniform coating of caramel. Allow to cool. When the caramel has cooled and hardened, break it into chunks and store it in an airtight container. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Polenta Brioche recipe

Dan — Mon, 17 Sep 2007 15:32:25 -0400

by: Dan

Description: Dissolve the yeast in the warm cream in a bowl. Mix the 2 tablespoons (30 g) of the sugar and set aside to proof for 10 minutes. When the mixture starts becoming frothy, stir in the cornmeal. Cover and set aside in a warm place for 30 minutes. Meanwhile, heat the remaining sugar with the butter until fluffy, either by hand or with an electric mixer. Beat in the eggs one at a time. Stir in the cornmeal mixture and salt. Beat in the flour about � cup (60 g) at a time, either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough. The dough should be kneaded about 8 minutes. Transfer the dough to a clean, lightly oiled bowl. Cover and allow to rise until doubled- about 20 hours. Punch the dough down, divide it in half, and form each half into a rectangle 9 inches (2.3 cm) on one side. Roll each tightly and shape them into 2 oblong loaves. Butter 2 loaf pans, 9 x 5 x 3 inches (23 x 13 x 7.5 cm), and place the loaves in the pans, seam side down. Allow to rise until doubled, about 1 � hours. Preheat the oven to 350�F (180�C), bake the loaves about 30 to 40 minutes, until golden. Allow to cool completely before slicing. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Cornmeal Brioche Bread Pudding

Dan — Mon, 17 Sep 2007 15:29:07 -0400

by: Dan

Description: Slice the brioche � inch (1.3 cm) thick and lightly toast the slices. Set aside. Combine the milk and cream in a saucepan, add the vanilla bean, and heat just to the scalding point. In a mixing bowl, beat the eggs and egg yolks with the sugar. Slowly whisk in the warm milk and cream mixture. Butter a baking dish preferably glass or ceramic. Cut each slice of brioche in half and line the bottom of the baking dish, with the slices overlapping them slightly. Spoon about 1/3 of the egg mixture over the slices. Top with a second layer of slices and pour the remaining egg mixture evenly over them. Set aside for 30 minutes. Preheat the oven to 300�F (150�C). Sprinkle the top of the pudding with cinnamon. Place in the oven and bake for 1 hour, until the pudding is set. Serve while still warm with poached pears or apricots alongside if desired. Remove from the heat, stir in all but a teaspoon of the sugar, cover, and allow to cool until lukewarm, about 45 minutes. Remove the vanilla bean and cinnamon stick and stir in the mascarpone. Mix the almonds with reserved spoonful of cream, then toss with the reserved spoonful of sugar. Place them on a foil-lined pan in a toaster oven or 350�F (180�C) oven and toast them until they are lightly browned. Set aside. Serve the rice pudding with a sprinkling of the nuts on top. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Mascarpone Rice Pudding

Dan — Mon, 17 Sep 2007 15:26:27 -0400

by: Dan

Description: Place the rice in a heavy saucepan, stir in the milk, vanilla bean, and cinnamon stick, bring to a simmer, and cook, stirring from time to time with a wooden spoon, until most of the milk has been absorbed, 30 to 40 minutes. Stir in all but a tablespoon of the cream and continue cooking until the rice is very tender, another 30 to 40 minutes. Remove from the heat, stir in all but a teaspoon of the sugar, cover, and allow to cool until lukewarm, about 45 minutes. Remove the vanilla bean and cinnamon stick and stir in the mascarpone. Mix the almonds with reserved spoonful of cream, then toss with the reserved spoonful of sugar. Place them on a foil-lined pan in a toaster oven or 350�F (180�C) oven and toast them until they are lightly browned. Set aside. Serve the rice pudding with a sprinkling of the nuts on top. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Savoiardi recipe

Dan — Mon, 17 Sep 2007 15:24:59 -0400

by: Dan

Description: Preheat the oven to 425�F (220�C). Line baking sheets with parchment paper. Beat the egg whites until softly peaked, then beat in the sugar until the mixture makes a stiff meringue. In a separate bowl, beat the egg yolks until they are thick and light. Fold 1/3 of the egg white mixture into the egg yolks. Sift the flour over this mixture and fold it in, then fold in the remaining egg whites. Spoon the batter in strips about 1 x 3 inches (2.5 x 7.5 cm) onto the prepared baking sheets or, using a pastry bag with a plain � inch (1.3 cm) tip, pipe the batter onto the baking sheets. Bake 5 to 7 minutes, until the cookies are lightly colored. Allow them to cool before removing them from the paper. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Tirami-su

Dan — Mon, 17 Sep 2007 15:23:25 -0400

by: Dan

Description: Beat the egg yolks in a bowl until thick. Place the bowl over, not in a saucepan of simmering water and continue beating, gradually adding the sugar and the marsala. Beat until the mixture is as thick as softly whipped cream, about 6 minutes. Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature. Refrigerate. Beat the mascarpone until it is smooth. Whip the cream until it forms stiff peaks, then fold it into the mascarpone. Fold in the zabaglione. Mix the espresso with the coffee-flavored liqueur. Line the bottom of a 9-inch (23 cm) square glass or porcelain baking dish with the half savoiardi. Brush them with half the espresso. Spoon half the zabaglione over them. Top with another layer of savoiardi, brush with the remaining espresso, and smooth the rest of the zabaglione on top. Dust the top with the cocoa sieved through a fine strainer. Refrigerate at least 1 hour before serving. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Venetian Cherry Compote

Dan — Mon, 17 Sep 2007 15:18:09 -0400

by: Dan

Description: Pit the cherries and set them aside. Place the almonds in a heavy skillet and toast over medium heat until they are lightly browned. Set aside. Combine the sugar, cinnamon stick, and wine in saucepan, bring to a simmer, and cook about 5 minutes. Add the cherries and cook about 15 minutes longer. Transfer the cherries and their sauce to a bowl and refrigerate 1 hour or longer. Whip the cream until soft peaks form. Fold in the amaretto and whip a few seconds longer. Fold in the mascarpone. Refrigerate until ready to serve. Spoon the cherries and their sauce into each of 4 goblets and top with the cream. If desired, the cherries and cream can be layered. Top with the almonds and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Baked Peaches

Dan — Mon, 17 Sep 2007 15:16:33 -0400

by: Dan

Description: Cut the peaches in half and remove the pits. Mound a spoonful of the amaretto mixture in the center of each. Place the peaches, cut side up, in a baking dish. Pour wine into the dish, place the dish in the oven, and bake 40 to 45 minutes. Allow to cool about 30 minutes, then serve while still warm with whipped cream or ice cream on the side. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Cinnamon Semifreddo with Chocolate Sauce recipe

Dan — Mon, 17 Sep 2007 15:09:47 -0400

by: Dan

Description: Select a metal bowl that will fit cradled in a saucepan without falling in. Do not use a standard double boiler because the container should have a rounded bottom. Place the egg yolks in the bowl, add � cup (125 g) of the sugar, and beat with a whisk or a hand-held mixer until they become frothy. Beat in the marsala. Fill the saucepan with water to a level just below the bottom of the bowl, bring to a simmer, and place the bowl in the saucepan. Continue beating as the mixture gradually warms and keep beating until it turns light and very thick, about 10 minutes. It should be cooked enough so it is fairly warm, with steam barely beginning to rise from it, but be careful not to overheat or you will have scrambled eggs. Remove the bowl from the heat, place it in another bowl filled with ice, and add the cinnamon. Continue beating until the mixture is cold. Beat in the lemon juice and orange zest. Fold in the oprange peel and whipped cream. Line the bottom and sides of a 10-inch (6 cup [125 cm]) loaf pan with waxed paper, allowing the paper to extend over the sides of the pan. Spoon in the semifreddo, cover with waxed paper, and freeze for at least 4 hours. Mix the cocoa and remaining sugar together in a saucepan, add the water and corn syrup, and simmer until the mixture is smooth. Remove from the heat and stir in the chocolate, stirring until it is melted. Stir in the butter bit by bit. Set aside or refrigerate until ready to use. To serve, unmold the semifreddo and peel off the waxed paper. Cut into slices 1 inch (2.5 cm) thick and drizzle the chocolate sauce around each slice. The dessert is best served on chilled plates. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Simple Poached Peaches recipe

Dan — Mon, 17 Sep 2007 15:07:42 -0400

by: Dan

Description: Combine the sugar, water, wine, and lemon zest in a 3-quart (3-l) saucepan. Bring to a simmer and cook for 10 minutes. Add the peaches and simmer until they are just tender, about 20 minutes. Remove from the heat and allow the peaches to cool in the syrup. When they are cool, slip off the skins. Return the peaches to the syrup and refrigerate until ready to serve. Serve the peaches in stemmed glasses with some of the syrup poured over them. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Espresso Granita

Dan — Mon, 17 Sep 2007 15:04:47 -0400

by: Dan

Description: Combine the espresso and sugar, stirring until the sugar dissolves. Stir in the liqueur. Chill the mixture in the refrigerator for 1 hour, then transfer it to a metal bowl and place it in the freezer. Every 30 minutes, whip the mixture, using a manual or electric beater. Continue freezing and beating the mixture until it is uniformly slushy, about 2 hours. Freeze another hour before serving. Spoon the granita into goblets and, if desired, serve topped with whipped cream. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Zabaglione Sarah Venezia

Dan — Mon, 17 Sep 2007 14:04:11 -0400

by: Dan

Description: Place the egg yolks in a bowl preferably unlined copper. Place the bowl over a saucepan of simmering water. It is important that the bottom of the bowl not touch the water. With a whisk beat the egg yolks until they are frothy, then gradually beat in the marsala and sugar. Continue beating about 5 minutes longer, until the zabaglione mixture is hot, just beginning to give off steam, very light, frothy, and thick. Remove the bowl from the heat and continue beating until the mixture has cooled to room temperature. To serve, divide the raspberries among 4 shallow flameproof molds, such as creme brulee molds. A single larger mold, such as an 8-inch (20-cm) porcelain quiche dish, can be used instead. Preheat a broiler. Spread the zabaglione mixture over the raspberries into the mold or molds and place under the broiler for about 30 seconds, until the top has browned lightly. Serve at once. Fill the saucepan with water to a level just below the bottom of the bowl, bring to a simmer, and place the bowl in the saucepan. Continue beating as the mixture gradually warms and keep beating until it turns light and very thick, about 10 minutes. It should be cooked enough so it is fairly warm with steam barely beginning to rise from it, but be careful not to overheat or you will have scrambled eggs. Remove the bowl from the heat, place it in another bowl filled with ice, and continue beating until the mixture is cold. Fold in the whipped cream and refrigerate it. Just before serving, preheat a broiler. Spread the chopped figs in 8 individual shallow baking dishes. Spread the zabaglione over the figs. Place under the broiler and broil until the top is golden brown and glazed. If desired, add whole figs before serving. Serve at once. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Figs with Zabaglione

Dan — Mon, 17 Sep 2007 14:01:36 -0400

by: Dan

Description: Select a metal bowl that will fit cradled in a saucepan without falling in, to improvise a double boiler. Do not use a standard double boiler because the container should have a founded bottom. Place the egg yolks in the bowl, add the sugar, and beat with a whisk or a hand-held mixer until they become frothy. Beat in the prosecco. Fill the saucepan with water to a level just below the bottom of the bowl, bring to a simmer, and place the bowl in the saucepan. Continue beating as the mixture gradually warms and keep beating until it turns light and very thick, about 10 minutes. It should be cooked enough so it is fairly warm with steam barely beginning to rise from it, but be careful not to overheat or you will have scrambled eggs. Remove the bowl from the heat, place it in another bowl filled with ice, and continue beating until the mixture is cold. Fold in the whipped cream and refrigerate it. Just before serving, preheat a broiler. Spread the chopped figs in 8 individual shallow baking dishes. Spread the zabaglione over the figs. Place under the broiler and broil until the top is golden brown and glazed. If desired, add whole figs before serving. Serve at once. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Poached Pears with Pink Peppercorns

Dan — Mon, 17 Sep 2007 14:00:10 -0400

by: Dan

Description: Combine the wine, water, sugar, and peppercorns in a deep nonreactive saucepan. (Do not use a plain aluminum or iron pan.) bring to a boil and simmer gently for 5 minutes. Add the pears and simmer for 15 minutes. Remove the pears from the saucepan and transfer them to a bowl. Boil down the cooking liquid until it is reduced by about half. Pour over the pears and refrigerate for at least 4 hours or overnight. Serve the pears in deep dishes with the poaching liquid and peppercorns. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Fresh Peach Tart recipe

Dan — Mon, 17 Sep 2007 13:24:05 -0400

by: Dan

Description: Combine the flour and salt. Cut in the cold butter by hand or in a food processor until the mixture is mealy. Add enough of the water, stirring lightly, just until the mixture can be gathered into dough. Wrap it in plastic and chill it 1 hour. Remove the dough from the refrigerator, flatten it with a rolling pin, then roll it into a rectangle � inch (1.3 cm) thick. Fold the rectangle like a business letter, roll it until � inch (1.3 cm) thick, fold it again, and refrigerate about � hour. Preheat the oven to 425�F (220�C). Roll the dough to fit into a tart pan 9 inches (23 cm) in diameter. Sprinkle the crumbs over the bottom, then arrange the peach slices on top. Dot the peaches with the soft butter and sprinkle with sugar, using more or less depending on the sweetness of the fruit. Bake 15 minutes, lower the oven temperature to 375�F (190�C), and bake about 45 minutes longer, until the dough is lightly browned and the peaches are just beginning to brown along the edges. Remove from the oven and allow to sit for 2 to 3 hours before serving. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Watermelon Granita

Dan — Mon, 17 Sep 2007 13:20:50 -0400

by: Dan

Description: Puree the watermelon in a food processor, then force it through a sieve. Mix the watermelon juice with the lemon juice and sugar to taste, mixing well to dissolve the sugar. Spread the mixture into a metal cake pan and place in the freezer. When it becomes slushy mix it up, then continue to freeze it, mixing it again as it begins to harden, about every 30 minutes, for about 4 hours, serve in goblets. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Pumpkin Gnocchi recipe

Dan — Fri, 14 Sep 2007 16:07:52 -0400

by: Dan

Description: Preheat the oven to 350 F (180 C). Spread the pumpkin in a baking dish, cover, and bake until tender, about 20 minutes. Mash it into a bowl. Mix the mashed pumpkin with half the cheese and all the cinnamon. Season with salt and pepper. Beat in the egg yolks and stir in the flour, adding enough flour to make a soft dough. Pack the mixture into a pastry bag fitted with a plain 1/2-inch (1.3-cm) tube. Bring a pot of salted water to a simmer. Force the pumpkin mixture through the pastry bag, cutting off 1-inch (2.5 cm) lengths as it emerges from the bag and letting the pieces drop into the simmering water. The best way to do this is to rest the tip of the bag on the edge of the saucepan so you have one hand free to cut the gnocchi mixture as it comes out of the bag. Simmer the gnocchi about 30 seconds. As they are cooked and rise to the surface scoop them out of the saucepan and into a bowl of ice water. Drain them after they have been chilled. To serve, reheat the gnocchi briefly in simmering water, drain them well and serve tossed gently with plain or truffle butter. Dust with the remaining Parmesan cheese.

Fresh Pasta For Ravioli recipe

Dan — Fri, 14 Sep 2007 16:05:48 -0400

by: Dan

Description: Mix the semolina and all-purpose flour together and place in a mound on a work surface. Make a well in the center. Beat the eggs together andd carefully pour them into the center of the well. Using a fork, gradually work the flour mixture from the inside of the well into the egg mixture, taking care not to break the walls of the well and allow the egg to run out. Continue mixing eggs and flours together until the egg has become fairly thick. Then, using your hands, incorporate all the egg and flour together, kneading them until they are smooth. Roll the dough out by hand or run it through the progressively finer settings on a pasta machine to make thin sheets. When the sheets of dough have been made, keep them moist by covering them with a barely damp towel. Cut into noodles or fill for ravioli. Cook and serve or refrigerate or freeze until ready to serve. Noodles can also be allowed to dry. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Tuna Ravioli with Ginger Marco Polo

Dan — Fri, 14 Sep 2007 15:46:20 -0400

by: Dan

Description: Heat the oil in a heavy skillet, add the carrot, onion, fennel, and minced ginger, and saute over medium heat until the vegetables are tender. Allow the mixture to cool briefly, then mix in the tuna and ricotta. Season with salt and pepper. Spread 3 sheets of fresh pasta on a lightly floured work surface. Place slightly rounded tablespoonfuls of the filling 2 inches (5 cm) apart on the pasta. Brush some of the yok-water wash around each mound of filling. Cover with the remaining pasta and, using a ravioli cutter or a knife cut squares around the mounds of filling. Seal the edges by hand or with the tines of a fork. Arrange them on a platter and dust them with a semolina so they do not stick. Refrigerate until ready to serve. Heat the canola oil in a heavy skillet. Add the ginger and fry it over medium-high heat until it is lightly browned. In a separate pan, melt the butter over medium heat. Add the tomato and stock, cook for 5 minutes, then add the tarragon. Season with salt and pepper. Bring a large pot of water to a boil, add the ravioli reduce the heat, and simmer about 6 minutes. Drain, then divide the ravioli among 6 plates. Reheat the tomato sauce and spoon some of it over each portion. Top with fried ginger and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Potato Gnocchi

Dan — Fri, 14 Sep 2007 15:44:22 -0400

by: Dan

Description: Place the potatoes in a saucepan, cover with water, and boil until they are tender, about 40 minutes. Remove the potatoes from the pan and, protecting your hands with a clean towel, peel them. Mash them into a bowl using a potato ricer. Cover and set aside to cool about 15 minutes. Make a well in the center of the potatoes and add the cheese, nutmeg, eggs, and egg yolk. Begin working them into the potatoes, gradually adding the flour and salt, until the mixture makes a soft dough that holds its shape well. Using about a cup (250 g) of the dough at a time, roll the dough ona lightly floured board to make a rope about 3/4 inch (2 cm) in diameter. Cut it into 1-inch (2.5-cm) lengths, then lightly imprint each piece with the tines of a fork. To cook, bring a large pot of salted water to a boil. Lower the heat to a lively simmer and drop in 2 or 3 of the gnocchi to test the cooking time. Just after they rise to the surface, taste them. If they are too soft, remove the gnocchi from the boiling water sooner. If they are too firm, allow the gnocchi to cook longer. Cook the rest of the gnocchi, adding only as many to the pot as will not be crowded on the surface when they rise. You may have to cook them in several batches. Drain the gnocchi and serve them with butter or a sauce. They can be allowed to cool, then reheated by plunging them into simmering water or baking them with a sauce. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Cheese Ravioli in brown butter and Sage

Dan — Fri, 14 Sep 2007 15:40:32 -0400

by: Dan

Description: Place the ricotta in a fine sieve and allow the excess fluid to drain for about 1 hour. Mix the drained ricotta with the goat cheese, nutmeg, egg yolks, 2/3 cup (85 g) of the Parmesan cheese, salt and pepper. Set aside. Roll the fresh pasta into sheets and spread half the sheets on a work surface. Brush lightly with the egg-water wash and cut out 2.5-inch (6.5-cm) rounds. Spoon a mound of the cheese mixture onto each round, leaving at least a 1/2-inch (1.3-cm) border. Cut the rest of the pasta into 2.5 inch (6.5 cm) rounds, place the rounds on top of the cheese mounds, then press the edges together by hand or with a fork. Dust lightly with semolina, cover, and refrigerate until just before serving. Heat the butter in a skillet, add the sage leaves, and cook over medium heat until the butter is medium brown. Remove from the heat. Just before serving, bring a pot of salted water toa boil, lower the heat to a simmer, and carefully slip the ravioli into the pot. Allow them to simmer a few minutes, until they rise to the surface. Drain them well. Briefly reheat the butter and sage mixture. Divide the ravioli among 6 plates and spoon the butter sauce over each. Dust with the remaining Parmesan cheese. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Bigoli With Duck And Radicchio recipe

Dan — Fri, 14 Sep 2007 15:36:58 -0400

by: Dan

Description: Preheat the oven to 400 degrees F (200 C) Place a baking dish in the oven to preheat. Place the duck breast, skin side down, on the hot baking dish and cook it for about 20 minutes, until it is medium-rare. Remove the duck from the oven, allow it to cool to room temperature, then remove the skin. Dice the duck meat. You should have about 1.5 cups (250 g). Heat the oil in a very large skillet, add the radicchio, and saute until it begins to wilt. Add the wine and continue to cook the radicchio until it is tender and the wine has reduced by at least half, about 15 minutes. Stir in the demi-glace and duck meat, bring to a simmer, and cook 10 minutes longer. Season with salt and pepper. Bring a large pot of salted water to a boil, add the bigoli, and cook until it is al dente, about 8 minutes. Drain the bigoli well, then transfer it to the skillet with the radicchio and duck. Toss the ingredients together over medium heat about 5 minutes, then serve. Pass the Parmesan cheese on the side. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Bigoli With Anchovies and Onions recipe

Dan — Fri, 14 Sep 2007 15:35:08 -0400

by: Dan

Description: Puree the anchovies with the water in a blender or mash them with a fork and mix them with the warm water. Set aside. Heat the oil in a large, heavy, skillet. Add the onions and cook, stirring over medium heat until they are golden. Stir in the anchovy puree and set aside. Bring a large pot of water to a boil, add the bigoli, stir, and cook about 8 minutes, until the bigoli is al dente. Drain it well. Transfer the pasta to the skillet with the onions and anchovies and reheat gently, tossing to mix all the ingredients. Fold in the parsley, season with salt and pepper, and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Jacopo's Spaghetti With Tuna (Spaghetti Alla Corsara) recipe

Dan — Fri, 14 Sep 2007 15:30:23 -0400

by: Dan

Description: Bring a large pot of water to a boil, add the spaghetti, and cook it until it is al dente, about 8 minutes. While the spaghetti is cooking, mash the tuna with a fork. When the spaghetti is done, spoon off a few tablespoons of the cooking water and reserve them, then drain the spaghetti. Transfer the spaghetti to a large bowl and toss it with the tuna, using the reserved water to moisten the mixture if necessary. If desired, add the Parmesan reserved water to moisten the mixture if necessary. If desired, add the Parmesan cheese and serve. To make spaghetti alla corsara, add the tomato, garlic, and parsley to the spaghetti with hte tuna, toss the ingredients well, and serve hot or at room temperature. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Linguine With Broccoli Rabe, Clams, And Hot Pepper recipe

Dan — Fri, 14 Sep 2007 15:28:42 -0400

by: Dan

Description: Bring a pot with 4 quarts (4 L) of water to a boil for the linguine. Meanwhile heat the oil in a heavy 3-quart saucepan. Add the garlic, cook for a minute, then stir in the broccoli rabe. When the rabe has wilted, stir in the clams, cover, and cook over low heat until they have opened, about 10 minutes. When the water for the linguine is boiling add the pasta, stir it, and cook until it is al dente, about 8 minutes. Drain the pasta, reserving about 2 cups (500 ml) of the cooking water, and return the pasta to the pot. Stir about a cup (250 ml) of the pasta cooking liquid in with the clams, then transfer the clams and broccoli rabe to the pot with the linguine. Mix the ingredients well. Add more liquid from the linguine if necessary. Sprinkle with hot red pepper flakes and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Fetuccine with Stewed Zucchini recipe

Dan — Fri, 14 Sep 2007 15:17:32 -0400

by: Dan

Description: Prepare the zucchini in umido and set aside to keep warm. Pat the slices of zucchini dry on paper towels. Heat the oil in a heavy skillet and fry the zucchini slices until they are a golden brown. Drain on absorbent paper. Bring a large pot of salted water to a boil for the pasta. Add the fetuccine, stir, and cook about 2 minutes. Drain the pasta and toss in a warm bowl with the butter and salt and pepper. (penne or linguine will take about 6 minutes to cook.) Reheat the zucchini in umido, add to the pasta, and toss again. Serve topping each serving with a sprinkling of parsley, some cheese shavings and slices of fried zucchini. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Fusilli With Radicchio recipe

Dan — Fri, 14 Sep 2007 15:15:49 -0400

by: Dan

Description: Bring a large pot of salted water to a boil for the Fusilli. Meanwhile, heat the oil in a large, heavy skillet. Add the bacon and saute over medium heat until it just begins to brown. Add the radicchio and stir-fry for a few minutes, until it begins to wilt. Add a few tablespoons water and continue to cook the radicchio and bacon together until the radicchio is tender. When the water for the pasta is boiling, add the fusilli and cook it about 8 minutes, until it is al dente. Drain it well, then transfer it to the skillet with the radicchio and bacon and toss them together. Add the butter. Serve at once with grated cheese on the side. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Roasted Garlic

Dan — Fri, 14 Sep 2007 15:14:13 -0400

by: Dan

Description: Preheat the oven to 350 degrees F (180 C). Place the unpeeled head of garlic in a small baking dish and cover it completely with the salt. Place in the oven and roast for about 45 minutes. Remove the garlic from the salt and refrigerate it until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI