Liguria

Crema Fritta
Fried Pastry Cream

2 cups milk
1/2 rind of a lemon (unchopped)
1 pinch salt
1 tsp vanilla extract
3 egg yolks (set whites aside for breading)
1/2 cup sugar
1/4 cup corn or potato starch
2 to 3 Tbsp Zabaglione al Vino Rosso

Breading:
2 cups breadcrumbs
3 egg whites, lightly beaten

For frying:
1/2 stick unsalted butter

Bring to a gentle boil 1 1/2 cups milk, sugar, lemon rind and salt; set aside on low heat.

Whisk together yolks and starch; slowly add vanilla and the 1/2 cup of remaining milk.

Remove the milk from the heat and strain off the lemon rind;stir milk into the egg yolk mixture, return to heat and cook until thick, about one minute over a low flame. Remove from heat and spread mixture evenly on a sheet pan about 3/4-inch thick;let cool. Refrigerate for 1 to 2 hours.

Cut the "Crema Fritta" into squares, dip in egg white, then in bread crumbs. Then fry in a saute pan with butter.

Serve warm with 2 to 3 Tbsp Zabaglione al Vino Rosso.

Serves 4 to 6.

Insalata di Riso e Prosciutto
Rice Salad with Ham and Tomatoes

1 cup Riseria di Lenta arborio rice
1/4 cup La Nicchia salted capers
1 basket cherry tomatoes, cut in half
1/3 bunch basil, julienned
1/2 lb steamed ham, cubed
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1 clove garlic, chopped
freshly ground black pepper

Boiled rice, cheese and meat form the basis of a number of cold Italian salads,including this simple summer recipe created by our chef Gianluca Guglielmi.If you like, substitute mozzarella for the ham to make a Caprese-style rice salad.

Mes-ciua
Bean Soup

1 cup Borgo Fiorito cannellini beans
1 cup garbanzo beans
3 /4 cup Bechelli farro
3 quarts water
2 tsp salt
1 /2 tsp black pepper
1/3 cup A.G. Ferrari Foods extra virgin olive oil
1 /2 cup Parmigiano-Reggiano cheese

Wash beans; soak overnight in two separate pots. Keep beans in separate pots and simmer each in 4 cups of water for about an hour (until tender). When beans are finished, simmer farro with 4 cups of water for 15 minutes. Add beans (with their water) to farro. Add salt and pepper, then simmer for 10 more minutes. Remove from the heat and stir in Parmigiano-Reggiano and extra virgin olive oil. Serve hot.

Serves 4 to 5.

This simple Ligurian soup is typically made in the winter with the remnants of the fall harvest.

Tips:

·  This soup tastes better when made the night before. Refrigerate overnight.

·  If you make the soup ahead of time, do not add the cheese and the olive oil until you reheat it.

·  If the soup becomes too thick, add some vegetable stock or water until you get the preferred consistency.

Pesce in Zimino
Baccala, Calamari and Prawns Braised with Swiss Chard and Porcini Mushrooms

1/2 cup A.G. Ferrari dried porcini mushrooms
1/2 cup warm water
1 bunch Swiss chard, cleaned and washed
1 lb baccala (or halibut)
6 prawns (peeled and cleaned)
1 lb calamari (cleaned and washed)
1 small onion, sliced
1/4 cup A.G. Ferrari Foods extra virgin olive oil
8 each La Caterina Italian peeled tomatoes, quartered
1/2 tsp De Col Piras herbed salt
1 Tbsp Il Dominio red wine vinegar
1/4 tsp freshly ground black pepper

Soak baccala under running water for 3 to 4 hours. Cut it into small chunks and set aside. Soak porcini mushrooms in warm water for 10 minutes. Chop coarsely and set aside. Save water.

Clean and remove stalks from Swiss chard. Chop coarsely and set aside.

In a large frying pan, saute onion in 2 Tbsp of oil for 1 minute. Add porcini mushrooms and Swiss chard. Saute for 2 minutes, stirring often. Add reserved water and vinegar; stir well. Add all the fish and cook for 5 to 6 more minutes, stirring occasionally. Or bake in a 400 degree oven for 5 to 7 minutes. Remove from heat, drizzle with remaining oil, and serve immediately.

Serves 4 to 6.

Trenette al Pesto Vecchia Maniera
Old-Fashioned Trenette with Pesto

1 clove garlic
1 bunch basil (leaves only )
1/3 cup pine nuts
1/2 tsp salt
1 cup A.G. Ferrari Foods extra virgin olive oil
1/4 cup water
1/4 cup Parmigiano-Reggiano, freshly grated
2 russet potatoes, peeled and cut in 1/4-inch thick chunks
1/2 lb green beans, cleaned and cut in half
1 lb Latini trenette

To make pesto, blend first six ingredients in a blender. Pulse until you get a smooth paste. Remove from blender. Stir in parmigiano cheese with a spatula.

Bring a large pot of salted water to a boil. Add potatoes and beans; bring to a boil. Add pasta and cook for 6 to 8 minutes.

Reserve 1/2 cup water, then drain the pasta and vegetables. Toss with pesto and reserved water. Serve immediately.

Serves 4 to 6.

Lombardia

Cetrioli al Gorgonzola
Gorgonzola-Stuffed Cucumbers

2 cucumbers
4 oz Gorgonzola
4 oz mascarpone
1 Tbsp Italian parsley, chopped
salt to taste
walnuts & parsley to garnish

Wash, clean and cut each cucumber into 6 pieces (approx. 1 to 1 1/2-inch thick). Using a melon baller or a utility knife, carve out half of the flat side of each cucumber piece. Turn pieces upside down on an absorbent towel and let them drain for several minutes.In the meantime, whip gorgonzola and mascarpone until creamy; add chopped parsley and stir well. Using a pastry bag, fill cucumbers with cheese mixture (approx. 2 tsp each). Garnish each cucumber top with a piece of walnut and a parsley leaf.

Serves 4 to 6.

Crema al Gorgonzola
Gorgonzola Cream Sauce

1/2 pound Gorgonzola Dolce
1/2 cup heavy cream

Cut the gorgonzola into chunks. Combine with cream in a heavy pan and heat for 2 - 3 minutes over a low flame. Stir with a whisk until a thick, creamy sauce is formed.

Makes ample sauce for 1 lb. of pasta. Serve pasta and sauce with Amarone or Valpolicella wine.

Serves 6 to 8.

Fragole con Mascarpone e Vin Santo
Strawberries with Mascarpone and Vin Santo

1 cup fresh, ripe strawberries, cut in halves or quarters
8 tsp sugar
1 cup mascarpone
1 cup vin santo

Mix strawberries with half the sugar and set aside. In a separate bowl, combine mascarpone and the remaining sugar and whisk together.Whisk vin santo into the mascarpone bit by bit, until all of the wine has been mixed in, creating a luxurious cream.

Place strawberries on serving dishes and top with the cream.

Serves 4.

Formaggio Fuso con Verdure Arrostite
Melted Cheese with Roasted Vegetables

1/2 pound Asiago Fresco (or Montasio)
1/2 pound Taleggio(or Cremitalia)
1/2 pound Fontina
6 Tbsp heavy cream
2 pounds A.G.F. roasted vegetables

Remove crusts and dice the cheeses. Place cheeses in a frying pan with the cream.Melt cheeses stirring slowly with a wood spoon. Reheat roasted vegetables. When cheeses are melted, place vegetables onto plates and pour cheese over vegetables evenly for each plate. Serve hot.

Serves 4 to 6.

Polenta e Funghi
Polenta and Sauteed Mushrooms

2 cups polenta
1/2 oz porcini mushrooms
6 cups water
2 lbs button mushrooms
2 ounce A.G.F extra virgin olive oil
1 small onion (chopped)
1 clove garlic (chopped)
2 Tbsp parsley (chopped)
2 tsp salt
1/4 tsp fresh ground black pepper

Bring water to a boil in a heavy pan. Add salt.Turn off heat. Using a whisk, gradually stir polenta into the boiling water. Turn heat back on. Cook slowly for 60 to 70 minutes, stirring two or three times. In the meantime, soak porcini in warm water for 15 minutes. Chop porciniand save the water. Clean and slice button mushrooms ¼-inch thick. In a large skillet, sauteonion and garlic with extra virgin olive oil for 1 or 2 minutes, until translucent. Add mushrooms and saute for 4 to 5 minutes. Add salt and saved porcini water (gently pour water,making sure to leave sediment behind). Continue to cook for 3 to 4 minutes or until the waterevaporates. Add parsley and pepper and serve immediately over the polenta.

Serves 4 to 6.

Risotto alla Milanese
Risotto with Saffron

2 Tbsp A.G. Ferrari Foods extra virgin olive oil
1/4 cup chopped yellow onion
2 cups Riseria di Lenta vialone nano rice
1/4 tsp Navelli saffron
1/2 cup white wine
6 cups chicken broth
1 tsp salt
1/4 cup butter (1/2 stick, moderately chilled and diced)
1/2 cup Parmigiano-Reggiano, grated
1/4 tsp white pepper

Heat the chicken broth to a simmer and keep for later step . Saute onion, rice and saffron in extra-virgin olive oil for 1 or 2 minutes, until onion is 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 2 cups of simmering broth, then salt and stir well. 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 butter, Parmigiano-Reggiano and pepper. Serve immediately.

Serves 4 to 6.

Risotto con Porcini
Porcini Mushroom Risotto

1 oz. A.G. Ferrari Foodsdried porcini mushrooms
5 cups warm water
2 Tbsp A.G. Ferrari Foods extra virgin olive oil
1/4 cup chopped onion
2 cups Riseria di Lenta carnaroli rice
1/2 cup Annibale Bianco white wine
4 Tbsp butter, softened
1/2 cup Parmigiano-Reggiano, grated
1 tsp sea salt
1/2 tsp white pepper

Soak porcini mushrooms in warm water for 15 minutes. Chop mushrooms and save the water.Bring the saved water to a simmer.

Using a heavy pan, saute onion, chopped porcini and rice in olive oil for 1 to 2 minutes,until onions are translucent. Add the white wine and cook for 1 to 2 minutes more. Stir in 2 cups of simmering porcini water and cook for 5 to 6 minutes. Stir in 1 more cup of simmering porcini water; add salt and stir well. Gradually stir in the rest of the porcini water until the rice is tender but firm (7 to 8 minutes).

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

Serves 4 to 6.

Salsa alla Panna
Ham and Porcini Mushroom Cream Sauce

1 cup A.G. Ferrari Foods dried porcini mushrooms
2 cups warm water
1/2 onion, coarsely chopped
2 Tbsp A.G. Ferrari Foods extra virgin olive oil
1/4 lb Parma Cotta (cooked ham), diced into 1/2-inch squares
1/2 cup Annibale Bianco white wine
1 cup cream (heavy cream or half & half)
salt and pepper
1 lb pasta, such as Latini Penne

Soak porcini mushrooms in warm water for about 10 minutes. After mushrooms are reconstituted, remove from bowl using fingers or a slotted spoon, being careful to leave sediment behind. Chop coarsely. Saute onion in olive oil until onion becomes translucent, about 2 to 3 minutes. Add mushrooms and ham; saute for a minute or two. Add wine, cook down for a minute or two until the sauce starts to become slightly dry. Add cream. Add salt and pepper to taste. Continue to cook for 2 more minutes, stirring occasionally. Stir sauce into pasta.

This sauce is traditionally used on short cuts of pasta and makes enough for one pound of pasta.

Serves 4 to 6.

                                         Piemonte

Bagna Cauda
Piemontese Garlic Sauce

2 cups garlic, coarsely chopped
2 cups milk
1 tin (90 g) Rizzoli anchovy fillets (whole)
1½ cups A.G. Ferrari Foods extra virgin olive oil
½ stick unsalted butter
¼ tsp sea salt
2 tsp Il Dominio red wine vinegar

Bring milk and garlic to a boil. Strain the garlic and discard the milk. Saute garlic with butter, olive oil, anchovies and salt on low heat for 30-40 minutes. Stir occasionally. Add vinegar and cook for 5 more minutes. Serve immediately with roast vegetables, bread or grilled meat or fish.
Serves 4 to 6.

Biscotti di Meliga
Cornmeal Cookies

1 stick butter
1/2 cup sugar
1 egg yolk
1/3 cup Mulino Sobrino polenta flour
1 cup wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1 Tbsp milk

Using an electric mixer, cream butter and sugar in a large bowl (it will take approximately 10 minutes). Add egg yolk and stir well.Add polenta flour, baking powder and baking soda; stir well. Fold in wheat flour and milk with a spatula.

Using a pastry bag, form one-inch-long cookies. Leave 1/2-inch space between cookies. Bake in a 320 degree oven for 12 to 15 minutes.Serve cold, sprinkled with powder sugar.

Makes 60 cookies.

Bistecchine di Tacchino in Carpione
Turkey Cutlets with Vegetables and Aromatic Herb Relish

Tbsp A.G. Ferrari Foods extra virgin olive oil
2 onions, sliced
8 sage leaves
2 twigs of rosemary
1 carrot, sliced
1 celery stalk, sliced
3 cloves of garlic, coarsely chopped
10 parsley leaves, coarsely chopped
1 tsp salt
1 cup Aceto Cesare Arneis vinegar
2 cups Annibale Bianco white wine
8 cups chicken broth
12 slices turkey cutlet

Breading
1 cup flour
2 eggs, beaten with 1 tsp salt
2 cups breadcrumbs
vegetable oil for frying

Saute onion, carrot, celery , sage, rosemary, garlic and parsley in extra virgin olive oil for 3 to 4 minutes. Add the vinegar, white wine, broth and 1 tsp of salt. Boil over high heat about 15 minutes; set aside to cool.

Bread the turkey slices by coating them in flour, then dipping them in beaten egg, then in bread crumbs. Fry breaded turkey in about 1/4-inch of good quality vegetable oil, then let drain.

When cool, cover with cold herb relish. Serve at least 6 hours after preparation. May be refrigerated for up to 4 days.

Serves 4 to 6.

Bonet
Amaretto Chocolate Pudding

1 quart milk
1 Tbsp Giovanni Erbisti Indian Cherry ground coffee
5 eggs
1 cup sugar
1/4 cup cocoa
2 cups Corsini amaretti cookie crumbs
2 Tbsp rum
2 Tbsp marsala
1/2 cup sugar
1 tsp water

Gently boil the milk with the ground coffee, then take off the stovetop and allow to cool.

In the meantime, whisk together eggs, cocoa and sugar until fluffy. Add rum, marsala, cookies and milk to the egg mixture, and mix well.

Using a 2-quart metal mold, caramelize the sugar and water over the heat, and coat the mold with the caramelized sugar.

Pour the pudding mixture into the mold and bake over a water bath in a 350 degree oven for 30 to 40 minutes. Serve at room temperature.

Serves 6 to 8.

Cipolla Rossa all Acciuga
Red Onion with Anchovies

1 large red onion (sliced thick)
1 tin (90 grams) Rizzoli anchovies
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1/4 cup Aceto Cesare vinegar
1 Tbsp fresh chopped oregano
1/4 tsp salt
1/4 tsp fresh ground black pepper

Saute onion and anchovies in olive oil, covered, for 6 to 8 minutes over low heat.Add vinegar, salt, pepper and oregano. Saute one more minute. Serve warm or room temperature as a topping for toasted bread (crostini).

Serves 6 to 8.

Fragole all' Aceto di Barolo
Balsamic Strawberries

1/2 cup sugar
1/2 cup Cesare Barolo vinegar
1 basket of fresh, ripe strawberries

Heat (caramelize) sugar in a small pan. When it starts to bubble, carefully pour the vinegar in and reduce for five minutes. Allow to cool, then chill in the refrigerator. Wash and hull the strawberries and slice into quarters. Marinate them in the cold vinegar and sugar for about 15 minutes before serving.                                       Serves 4 to 6.

Fagiolini all'Aceto Cesare
Green Beans with Cesare Vinegar

1 pound green beans
1 large red onion
2 Tbsp A.G. Ferrari Extra Virgin Olive Oil
1/2 cup water
2 Tbsp Aceto Cesare Vinegar
1 tsp salt
1/4 tsp fresh black pepper

Pasta Primavera
Pasta with Spring Vegetables

1 bunch green onion
1 each yellow bell pepper
1 each red bell pepper
1 each zucchini
1 each carrot
1 each celery stalk
1 each garlic clove
1/4 cup A.G. Ferrari Foods extra virgin oive oil
1 tsp salt
1 dash fresh ground black pepper
1 bag A.G. Ferrari Foods farfalle
4 Tbsp Parmigiano-Reggiano

In a large pot bring 5 quarts of water to boil and add 1 Tbsp of salt. Clean and cut the vegetables into 1/4 of inch thick by 1.5 inches. Halve tomatoes. Saute vegetables (except tomatoes) with extra-virgin olive oil for 8 to 10 minutes. Add salt, pepper and tomatoes and set aside. Add the farfalle pasta to the water, stir well and boil for 8 to 10 minutes. Drain farfalle pasta and save 1/2 cup of cooking water. Pour farfalle back into the pot, add saved water, vegetable sauce and Parmigiano-Reggiano. Mix well and serve immediately.

Serves 6 to 8.

Pollo alle Erbe con Aceto di Barolo
Chicken Breast with Herbs and Barolo Vinegar

1 whole boneless, skinless chicken breast
3 Tbsp A.G. Ferrari Foods extra virgin olive oil
2 Tbsp onion, coarsely chopped
1 tsp De Col Piras herbed salt
1/4 tsp freshly ground black pepper
2 tsp De Col Piras dried sage
1 1/2 tsp fresh basil, chopped
1 1/2 tsp chives, chopped
1 1/2 tsp fresh parsley, chopped
1/4 cup Aceto Cesare Barolo vinegar

Clean and cut chicken into 16 slices; toss with salt and pepper. Add extra virgin olive oil to a large saute pan and cook chicken for one minute on each side. Add onion, fresh herbs and vinegar. Cook for 2 to 3 minutes more. Serve hot or at room temperature. Serves 2.

Polletto all' Aceto Cesare
Spring Chicken with Cesare Vinegar

2 onions, finely chopped
1/2 leek, finely chopped
1 celery stalk, finely chopped
1 carrot, sliced thin
4 garlic cloves
1 bay leaf
1 twig rosemary
1 twig thyme
7 Tbsp A.G. Ferrari Foods extra virgin olive oil
1 fresh chicken, cut in pieces
2 cups reduced chicken stock
2 Tbsp sugar
1/2 cup Aceto Cesare red wine vinegar blend
2 tomatoes, any kind (not overripe), diced
3 button mushrooms, diced
1/4 cup Italian flat-leaf parsley, chopped
salt and freshly ground pepper

Saute carrots, celery, onion and leek in 3 tablespoons of oil with the rosemary, bay leaf and thyme.

In a large pan, heat the remaining oil and brown chicken on all sides.Season with salt and pepper. Add the vegetables to the pan with the chicken and continue cooking all the ingredients together.

In a separate pan, caramelize the sugar in the reduced chicken stock, then add the vinegar. Reduce over low heat for five minutes, then pour in the juice from the chicken and reduce further for 10 minutes. Pour this sauce on the chicken and vegetables and saute for another 20 minutes or so.

Dice the mushrooms and tomato, mix in the parsley and add to the chicken just before it's finished cooking. Season with salt and pepper.

Serves 4 to 6.