Emiligiano/Romagno - Lazio

Emilia-Romagna

 

Asparagi alla Parmigiana
Asparagus with Parmesan Cheese

 

1 bunch Green or white Asparagus
1/4 cupGrated or shredded Parmigiano-Reggiano
1/2 oz Butter

 

Clean the asparagus and blanch them in salted boiling water for 1 minute.Drain the asparagus and display it on a buttered casserole or a ceramicbaking plate. Drizzle with the remaining butter and sprinkle with gratedParmigiano-Reggiano. Bake at 400 degrees for 5 to 7 minutes. Serve hot.

 

Serves 3 to 4.

 

 

Biscotti di Ricotta
Ricotta Cookies

 

/2 lb Ferrante fresh ricotta
1/2 cup sugar
zest of half a lemon
1 tsp vanilla
1 whole egg plus 1 egg yolk
2 tsp baking powder
1 1/4 cups Mulino Sobrino flour

 

Preheat oven to 350 degrees. In a large bowl, blend first five ingredients, then slowly add flour and baking powder until incorporated. Scoop mixture out of bowl with a small ice cream scoop and evenly space on a parchment-lined cookie sheet (the cookies will increase in height, but they won't flatten). Bake for 15-20 minutes. Makes one dozen large cookies.

 

To ice the cookies, use a high-quality lemon honey or make your own icing using 2 1/2 tsp water, 3 Tbsp powdered sugar and 1 tsp lemonjuice.

 

 

Carciofi e Cipolle Rosse all'Aceto di Balsamico
Artichokes and Red Onion with Balsamic Vinegar

 

6 large artichokes
2 large red onions
1/3 cup A.G. Ferrari Extra Virgin Olive Oil
1 cup A.G. Ferrari Foods Vegetable Broth
1/2 cup Giusti Balsamic Vinegar (6 year)
2 tsp salt
1 tsp fresh black pepper

 

Clean and cut the artichokes and red onion into 8 wedges.Saute artichokes and red onion with 2 Tbsp olive oil for 2 minutes. Add salt and the vegetable broth and cook in a covered pan for 4 to 5 minutes. Remove the cover, add the balsamic vinegar and cook an additional 2 to 3 minutes. Sprinkle with fresh black pepperand serve immediately.

Serves 4 to 6.

 

 

Castagnaccio di Borgotaro
Chestnut CakeFor cake:

1 1/2 cups Mulino Sobrino chestnut flour
pinch of salt
1 1/2 cups + 1 oz whole milk
2 Tbsp butter

For filling:
1 lb ricotta
3/4 cup sugar
zest of one lemon
2 Tbsp anise liqueur or Sambuca
1 Tbsp A.G. Ferrari Foods extra virgin olive oil

Preheat oven to 375 degrees. In a large bowl, combineflour and salt.Stir in milk. Let sit for 10 minutes. In the meantime, generously grease a 9" round pan with entire amount of butter. Put pan in the freezer for a few minutes. Transfer the flour mixture into the pan and smooth with a spatula. In the same bowl, add ricotta, sugar, lemon zest and liqueur. Stir until smooth. Spoon ricotta mixture into the top of the pan, smoothing with a spatula. Drizzle with oil and bake for 35-40 minutes. Serve warm or at room temperature.Plate with any remaining almonds and sprinkle with powdered sugar.

 

Serves 8 to 10.

 

 

Fusilli con Sugo di Pomodoro all'Aceto Balsamico
Corkscrew Pasta with Tomato and Balsamic Vinegar Sauce

 

1/3 cup A.G. Ferrari Foods extra virgin olive oil
3 large cloves garlic, thinly sliced
2 tsp dried De Col Piras rosemary
2 cups La Caterina canned Italian tomatoes, drained
Salt and pepper to taste
1 lb Pasta di Gragnano fusilli bucati
1/4 cup sea salt(for water)
2 tsp Giusti balsamic vinegar

 

In a heavy saucepan or casserole dish large enough to hold the cooked pasta, heat the olive oil, garlic and rosemary over medium heat. When the garlic begins to sizzle, add the tomatoes, salt and pepper. Cook for 10 to 12 minutes, breaking up the tomatoeswith a wooden spoon. Turn off the heat.

Cook pasta in 4 quarts salted boiling water until al dente (approximately 8 minutes). Drain and place pasta in the pan with the sauce.

Over very low heat, combine and toss the pasta with the sauce for about 1 minute. Remove from heat.

Make a well in the middle of the pasta, add the balsamic vinegar and toss well.Serve immediately, without cheese.

Serves 4 to 6.

 

 

Insalata con Olive e Salame
Pasta Salad with Olives and Salame

 

1 bag (500g) A.G. Ferrari Foods strozzapreti
1 cup kalamata (or other black olives)
1/2 lb salame, cut into thin slices or small chunks
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1/4 bunch flat-leaf parsley, chopped
1 cup A.G. Ferrari Foods Salsa al Basilico
salt to taste

 

In a large pot of salted water, cook pasta until al dente. Drain pasta, then toss in a large bowl with olives, salame, parsley, and olive oil. If you like, toss with sauce for extra flavor and moisture. Salt to taste. Serve warm or at room temperature.

 

Serves 4 to 6.

 

 

Involtini di Prosciutto e Pere
Prosciutto and Pear Roulade

 

6 slightly thick slices Prosciutto di Parma
1 pear
4 oz ricotta cheese
1 Tbsp cream
salt & pepper to taste

 

In a bowl, whip ricotta with cream, salt and pepper to get a
creamy mixture. Wash and core the pear; cut into 12 wedges.
Cut each prosciutto slice in half. Spread each half slice with
1 tsp of ricotta mixture; place a pear wedge on top and wrap.

Seal with a toothpick.

Serves 4 to 6.

 

 

Maccheroni al Formaggio
Macaroni and Cheese

 

1 lb Latini maccheroni
1 cup Parmigiano-Reggiano, grated
3 Tbsp butter, at room temperature
2 Tbsp heavy cream
freshly ground black pepper

 

Warm a ceramic bowl. Cook the pasta in 4 quarts of salted water until al dente. Drain and place in the warmed bowl. Add 1/3 cup of cheese and toss thoroughly. Add 1 Tbsp butter, toss until melted, and add another 1/3 cup cheese. Add the second tablespoon of butter and toss well. Add the third tablespoon of butter and toss well. Add the heavy cream in a thin stream and toss until thoroughly absorbed. Add the remaining 1/3 cup of cheese, several grindings of black pepper, toss again and serve.

Serves 4 to 6.

 

 

Pasta Gratinata
Baked Pasta Casserole

 

4 zucchini, sliced thin
2 tsp salt
2 Tbsp A.G. Ferrari Foods extra virgin olive oil
1 bag A.G. Ferrari Foods farfalle
1 onion, chopped
1 Tbsp olive oil
4 Tbsp butter
2 Tbsp flour
3 cups whole milk
3/4 cup Parmigiano-Reggiano, grated
1/2 lb Italian ham, sliced
3/4 lb Fontina or other melting cheese, sliced
1 jar Pomodoro e Basilico sauce

 

Preheat oven to 450 degrees. Toss zucchini with 1 /2 tsp salt and olive oil. Bake for 12 minutes. Remove zucchini and set aside. Reduce oven temperature to 350 degrees. Saute onion and salt in olive oil for 6-8 minutes. In the meantime, cook the pasta in a generous pot of salted, boiling water until al dente. Drain pasta and let cool. Microwave milk until hot. Melt butter in a large saucepan; add flour and cook for a minute, whisking constantly. Remove from heat. Add 1 tsp salt,one-third of milk, and whisk until sauce thickens. Add another third of the milk and whisk until thickens. Add the remaining milk and bring to a boil, stirring constantly. Remove from heat and add 1 /2 cup Parmigiano.

Toss pasta with onions and béchamel sauce. Butter a three-quart (9"x13") casserole dish.Add one-third of pasta mixture. Add half of the zucchini, half of sauce, half of ham and half of cheese. Layer with another third of pasta. Add remaining zucchini, sauce, ham and cheese. Top with remaining pasta and sprinkle with remaining Parmigiano cheese.Bake at 350 degrees for 40-50 minutes.

 

Serves 4 to 6.

 

 

Ravioli di Formaggio con Burro e Salvia
Cheese Ravioli with Butter and Sage Sauce

 

2 boxes (2 lbs.) cheese ravioli
1/4 cup sea salt (for water)
3 Tbsp butter
2 tsp dried sage
1/4 cup Parmigiano-Reggiano, grated

 

In a large pot, bring water to a rolling boil. Slide the ravioli carefully into the water and stir gently. Cook ravioli at a slow boil for 6 to 8 minutes, until al dente.

While ravioli is cooking, melt butter in a small saucepan. After butter is melted, pull fresh sage leaves off their stems and drop into butter. Cook the butter over low heat for about 2 minutes, until the butter starts to brown. Drain the ravioli in a colander, and place on a serving platter. Sprinkle Parmigiano-Reggiano on top of ravioli. Pour butter and sage sauce on top of ravioli and serve immediately. Serves 4 to 6.

 

 

Risotto alla Parmigiana
Parma-Style Risotto

 

2 tsp. A.G. Ferrari Foods extra virgin olive oil
1/4 cup chopped yellow onion
2 cups Riseria Ferron carnaroli rice
1/2 cup Annibale Bianco white wine
5 cups chicken broth
1 tsp sea salt
8 Tbsp butter, softened (1 stick)
1/2 cup Parmigiano-Reggiano, grated

 

Heat the chicken broth to a simmer.

Saute onion and rice in olive oil for 1 to 2 minutes, until translucent. Add the white wine and cook for 1 to 2 minutes. Stir in 2 cups of simmering broth and salt.Cook for 5 to 6 minutes, stirring occasionally. Gradually stir in the rest of the broth until the rice is tender but firm (another 7 to 8 minutes).

Remove from heat, stir in butter, Parmigiano Reggiano and pepper. Serve immediately.

 

Serves 4 to 6.

 

 

Risotto alle Erbe e Aceto Balsamico
Risotto with Mixed Herbs and Balsamic Vinegar

 

1/2 cup A.G. Ferrari Foods extra virgin olive oil
1/4 cup chopped yellow onion
2 cups Riseria Ferron vialone nano rice
1/2 cup white wine
6 cups vegetable broth
1 tsp salt
4 Tbs. chopped mixed herbs (rosemary, sage, thyme, chives)
1/2 tsp fresh black pepper
1/2 cup Parmigiano-Reggiano, grated
2 Tbsp balsamic vinegar

 

Heat the vegetable broth to a simmer with salt, and keep for step # 4. Saute onion and rice with 2 Tbs. of extra-virgin olive oil for 1 or 2 minutes, until translucent. Add the white wine and cook for 1-2 minutes. Stir in 2 cups of simmering broth and cook for 5 or 6 minutes. Stir in 1 cup of simmering broth, and stir well. Add the herbs and gradually stir in the rest of the broth until the rice is tender but firm (about 7- 8 min.). Remove from the heat, and stir in the remaining extra-virgin olive oil, Parmigiano-Reggiano and pepper. Stir well. Serve immediately.

 

Serves 4 to 6.

 

 

Spaghetti con Asparagi e Prosciutto
Spaghetti with Asparagus and Prosciutto

 

1 bunch green or white asparagus
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1/2 each small onion (chopped)
1/4 cup white wine
1/4 cup water
1/4 lb Prosciutto di Parma (julienned)
1 tsp salt
1 dash fresh ground black pepper
1 bag spaghetti (or an other long cut of pasta)
4 Tbsp Parmigiano-Reggiano

 

In a large pan bring to boil 5 quarts of water, add 1 Tbsp of salt. Clean and cut the asparagus into 1/2 inch long pieces. Saute onion with extra-virgin olive oil for 2 to 3 minutes, add the asparagus and saute 2 to 3 minutes. Add white wine,water and Prosciutto. Cook for 6 to 8 minutes. Add the Spaghetti to the water, stir well and boil for 7 to 8 minutes. Drain spaghetti and save 1/2 cup of cooking water. Pour spaghetti back into the pot, add saved water, the asparagus & Prosciutto sauce and Parmigiano-Reggiano. Mix well and serve immediately.

 

Serves 4 to 6.

 

 

                                            Friuli-Venezia-Giulia

 

Frico con Insalata di Patate e Pomodoro
Fried Cheese Cornucopia with Potatoes and Tomatoes

 

To make Frico:

2 cups shredded Carnia, Parmigiano-Reggiano, Grana Padano or Asiago cheese

To make Insalata di Patate e Pomodoro:

2 Yukon gold potatoes, peeled
1/2 basket cherry tomatoes
1/2 small red onion, thinly sliced
1/8 cup extra virgin olive oil
salt and freshly ground pepper

Preheat oven to 350 degrees. Grease a cookie sheet with olive oil or butter.Make four 1/2-cup piles of cheese, then spread each pile out evenly to form four 5-inch disks. Bake for 5 to 6 minutes, then remove from the oven and let cool for 30 to 40 seconds. Using a spatula, remove frico and curl disk into a cornucopia (cone) shape. Or keep flat and eat like a cracker. Let cool completely and serve as a snack or filled with salad as an appetizer.

Dice potatoes into 1/2-inch pieces. Boil potatoes until soft but firm. Drain and let cool. Toss first four ingredients, then season with salt and pepper. Partially fill frico cornucopia,letting some salad spill out on the plate.
Serve at room temperature.

Serves 4 to 6.

  

 

Zuppa di Polenta e Spinaci
Cornmeal and Spinach Soup

 

1 lb fresh spinach
1/2 cup Mulino Sobrino cornmeal flour
2 Tbsp flour
3 Tbsp A.G. Ferrari Foods extra virgin olive oil
1 quart vegetable stock
1 clove garlic
1 tsp salt
1/4 tsp fresh black pepper
1/4 cup Parmigiano-Reggiano cheese
1/2 cup water

 

Clean, wash and coarsely chop the spinach. In a 2 quart pot saute the garlic in extra virgin olive oil (until garlic starts to become brown). Remove garlic from the oil and add the spinach. Cook for 2 or 3 minutes covered.Add vegetable stock and salt. Bring the soup to boil. Mix together both flours and gradually add 1/2 cup of water. Using a wisk, stir this mixture into the soup. Cook the soup for 20 to 25 minutes. Stir the soup often. Serve hot with fresh black pepper and Parmigiano-Reggiano cheese.

 

Serves 4 to 6.

 

 

Lazio

 

Fettuccine con Rucola e Pomodoro Fresco
Fettuccine with Arugula Pesto and Fresh Tomatoes

 

1 pound freshA.G. Ferrari fettuccine pasta
1 cup arugula pesto (8 oz. container)
2 pound fresh Roma tomatoes
1 tsp salt
1/4 cup A.G. Ferrari extra virgin olive oil

For the water
1 Tbsp salt

Wash, clean and cut Roma tomatoes into 10 wedges. Place tomatoes into a large bowl and season with 1 tsp. salt and 1/4 cup of extra virgin olive oil. Bring 5 quarts of water to boil. Add 1 Tbs. salt. Put fettuccine into the water and cook for 2 minutes. Drain pasta but set aside 1/2 cup of water. Mix pasta and tomatoes. Add arugula pesto sauce and saved water. Toss pasta, tomatoes and sauce. Serve hot.

 

Serves 4 to 6.

 

 

Mozzarella Fritta con Salsa di Peperoni
Breaded and Fried Mozzarella with Roasted Pepper Sauce

 

8 slices Ferrante mozzarella ovals (sliced 1/2 inch thick)
1 egg
2 cups breadcrumbs
1 cup flour
1 cup A.G. Ferrari Foods extra virgin olive oil
1/4 tsp salt
1 cup pureed roasted red peppers

 

Beat the eggs with salt. Dip the slices of Mozzarella in flouregg and breadcrumbs. Dip again into egg and breadcrumbs. Reheat extra virgin olive oil in a frying pan, add the cheese and fry for 1 to 2 minutes on each side. Reheat the sauce in a sauce pan.Take the cheese from the oil and dry with a paper towel.Serve hot with sauce.

 

Serves 6 to 8.

 

 

Saltimbocca alla Romana con Asparagi Verdi
Veal and Prosciutto Scaloppine with Asparagus

 

12 slices of veal (scaloppine-sized)
6 slices prosciutto
12 sage leaves
1/2 cup Annibale Bianco white wine
1/4 cup flour
salt and freshly ground pepper
2 bunches asparagus
1/4 cup A.G. Ferrari Foods extra virgin olive oil

 

Trim asparagus half an inch from the bottom (while still bunched). Cut asparagus four inches from the top. Wash tips and trimmed bottoms of asparagus. Boil trimmed bottoms of asparagus for 15-20 minutes in two cups of water.

On a tray, sprinkle salt, pepper and flour. Cover the tray with scaloppine. Place one sage leaf on the center of each scaloppine and cover each with a half a slice of prosciutto. Sprinkle with flour. Pound each piece of veal with your hand to make the prosciutto stick to the meat.

Saute asparagus tips in two tablespoons of oil for one minute. Add one-quarter cup of asparagus broth (discard trim). Season broth with salt; cook for 2-3 minutes. In the meantime, heat the remaining oil in a large pan and place slices (prosciutto side down) into the pan. If you don't have a large enough pan to accommodate all 12 slices, you'll need to cook the scaloppine in batches. Cook for 2 minutes on each side. Drizzle with white wine and reduce until sauce thickens.

Fan 4-5 asparagus on the plate and overlap slices of veal at the bottom of the fan. Drizzle sauce and a little olive oil over saltimbocca and serve immediately.

 

Serves 4 to 6.