Tiramisù with Biscotti (Typical Italian cake)

INGREDIENTS:

 200 g (7 oz) of Mascarpone Cheese, room temperature
* 1½ tbsp of sugar
* 1 fresh egg
* 200 g (7 oz) Borrelli Almond Biscotti (try all 4 flavors)
* 2/3 cup of Italian espresso coffee, cooled
* 1 oz of Marsala-typical Italian sweet liqueur (optional)
* Cocoa powder (for sprinkling on top)

DIRECTIONS:

Make one cup of espresso coffee. In a large bowl, beat the egg yolk together with sugar to combine them. In a separate bowl beat the Mascarpone Cheese until smooth with a wooden spoon, and then add it to the mixture. In a separate bowl beat the egg whites until stiff and add them to Mascarpone Cheese, egg yolk and sugar mixture, fold until just combined. Prepare a shallow dish to soak the Biscotti inside a mixture of Marsala liqueur and coffee until soft. Arrange a layer of Biscotti in a serving bowl, then put the cream mixture on top and sprinkle with the cocoa powder. Chill for a couple of hours in the refrigerator.

For a crunchy topping take an Almond Biscotti and roughly grind in your hands. Sprinkle on top of cake after the cocoa topping for a crunchy texture.

Thank you to our friends at Borrelli Gourmet Foods for providing us this recipe.  Please go to www.borrelligourmetfoods.com for information on the wonderful products they produce.

INGREDIENTS:

 200 g (7 oz) of Mascarpone Cheese, room temperature
* 1½ tbsp of sugar
* 1 fresh egg
* 200 g (7 oz) Borrelli Almond Biscotti (try all 4 flavors)
* 2/3 cup of Italian espresso coffee, cooled
* 1 oz of Marsala-typical Italian sweet liqueur (optional)
* Cocoa powder (for sprinkling on top)

DIRECTIONS:

Make one cup of espresso coffee. In a large bowl, beat the egg yolk together with sugar to combine them. In a separate bowl beat the Mascarpone Cheese until smooth with a wooden spoon, and then add it to the mixture. In a separate bowl beat the egg whites until stiff and add them to Mascarpone Cheese, egg yolk and sugar mixture, fold until just combined. Prepare a shallow dish to soak the Biscotti inside a mixture of Marsala liqueur and coffee until soft. Arrange a layer of Biscotti in a serving bowl, then put the cream mixture on top and sprinkle with the cocoa powder. Chill for a couple of hours in the refrigerator.

For a crunchy topping take an Almond Biscotti and roughly grind in your hands. Sprinkle on top of cake after the cocoa topping for a crunchy texture.

Thank you to our friends at Borrelli Gourmet Foods for providing us this recipe.  Please go to www.borrelligourmetfoods.com for information on the wonderful products they produce.

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Roasted Garlic Bread

Serves: 6
Roasted garlic has a nice, mild flavor that is delicious with bread


INGREDIENTS
3 garlic heads, large
1/8 cup of olive oil
8 sage leaves
¼ cup butter, softened
½ cup sundried tomatoes
1 ½ tablespoons sea salt
1 baguette, toasted and cut into rounds

DIRECTIONS
Preheat oven to 400 degrees.
Cut off top inch of garlic heads; drizzle with olive oil and wrap tightly in foil.  Put foil in pan and transfer to oven; Roast for one hour.
Remove from oven and let cool.
Squeeze garlic out of skins into bowl and mash with fork.
In small pan on stovetop sauté the sage leaves in olive oil until crisp.  Remove from heat.
Spread softened butter on toast rounds; top with roasted garlic, sliced sundried tomatoes and sage. Sprinkle with sea salt and serve.

Serves: 6
Roasted garlic has a nice, mild flavor that is delicious with bread


INGREDIENTS
3 garlic heads, large
1/8 cup of olive oil
8 sage leaves
¼ cup butter, softened
½ cup sundried tomatoes
1 ½ tablespoons sea salt
1 baguette, toasted and cut into rounds

DIRECTIONS
Preheat oven to 400 degrees.
Cut off top inch of garlic heads; drizzle with olive oil and wrap tightly in foil.  Put foil in pan and transfer to oven; Roast for one hour.
Remove from oven and let cool.
Squeeze garlic out of skins into bowl and mash with fork.
In small pan on stovetop sauté the sage leaves in olive oil until crisp.  Remove from heat.
Spread softened butter on toast rounds; top with roasted garlic, sliced sundried tomatoes and sage. Sprinkle with sea salt and serve.

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Prosciutto Wrapped Pork

Serves: 4-6
The saltiness and flavor of the prosciutto really dresses up this pork chop recipe


INGREDIENTS
4 pork chops, boneless and center cut – ½ inch thick
1 teaspoon kosher salt
Black pepper
4 slices prosciutto
4 tablespoons olive oil
12 sage leaves
2 tablespoons capers, drained
1 tablespoon butter
1 lemon, zest and juice
2 garlic cloves, chopped
1 bag baby spinach leaves, (6 ounce size)

DIRECTIONS
Season pork chops with salt and pepper; wrap one slice of prosciutto around each chop.
On stovetop heat two tablespoons of olive oil in large skillet over high heat; add chops and cook until golden brown and cooked through – two to three minutes per side. Transfer to oven on low heat to keep warm while preparing sauce.
Add one tablespoon of oil to sauté pan; add sage leaves and sauté for one minute over medium high heat.  Remove from heat.
Remove sage leaves and whisk in capers, butter, lemon juice and zest.  Transfer sauce to a gravy boat.
Back in the same pan sauté garlic in one tablespoon of oil; add spinach and cook for two minutes. Season with salt and pepper.
Make a bed of spinach on serving dish; top spinach with pork chops.  Ladle sauce on top of pork and enjoy.

Serves: 4-6
The saltiness and flavor of the prosciutto really dresses up this pork chop recipe


INGREDIENTS
4 pork chops, boneless and center cut – ½ inch thick
1 teaspoon kosher salt
Black pepper
4 slices prosciutto
4 tablespoons olive oil
12 sage leaves
2 tablespoons capers, drained
1 tablespoon butter
1 lemon, zest and juice
2 garlic cloves, chopped
1 bag baby spinach leaves, (6 ounce size)

DIRECTIONS
Season pork chops with salt and pepper; wrap one slice of prosciutto around each chop.
On stovetop heat two tablespoons of olive oil in large skillet over high heat; add chops and cook until golden brown and cooked through – two to three minutes per side. Transfer to oven on low heat to keep warm while preparing sauce.
Add one tablespoon of oil to sauté pan; add sage leaves and sauté for one minute over medium high heat.  Remove from heat.
Remove sage leaves and whisk in capers, butter, lemon juice and zest.  Transfer sauce to a gravy boat.
Back in the same pan sauté garlic in one tablespoon of oil; add spinach and cook for two minutes. Season with salt and pepper.
Make a bed of spinach on serving dish; top spinach with pork chops.  Ladle sauce on top of pork and enjoy.

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Peach and Amaretti Cookie Bruschetta

Serves: 6
The peach preserves give this bruschetta its fresh flavor

INGREDIENTS
1 baguette, large
½ cup olive oil
¼ cup butter, softened
¼ cup sugar
1 cup peach preserves
1 cup Amaretti cookies, crumbled
Powdered sugar

DIRECTIONS
Preheat oven to 425 degrees
Slice baguette into pieces; arrange on a baking sheet.  Brush with olive oil.
Transfer to oven and bake until golden brown.
Remove from oven, transfer to dish and top with softened butter and sugar.  Top with peach preserves and crumbled Amaretti cookies.
Sprinkle with powdered sugar and enjoy.

Serves: 6
The peach preserves give this bruschetta its fresh flavor

INGREDIENTS
1 baguette, large
½ cup olive oil
¼ cup butter, softened
¼ cup sugar
1 cup peach preserves
1 cup Amaretti cookies, crumbled
Powdered sugar

DIRECTIONS
Preheat oven to 425 degrees
Slice baguette into pieces; arrange on a baking sheet.  Brush with olive oil.
Transfer to oven and bake until golden brown.
Remove from oven, transfer to dish and top with softened butter and sugar.  Top with peach preserves and crumbled Amaretti cookies.
Sprinkle with powdered sugar and enjoy.

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Pasta with Sausage, Fennel, Mushrooms, & Peas

Serves: 4-6
The spicy sausage and vegetables gives this pasta dish great flavor

INGREDIENTS
4 tablespoons olive oil
1 pound Italian sausage, spicy with casings removed
1 fennel bulb, large, trimmed and thinly sliced (3 cups)
1 package mushrooms, sliced baby bella – 8 ounce size
4 large garlic cloves, chopped
1 tablespoon fennel seed
¾ cup peas, frozen
½ cup whipped cream
1 cup chicken broth, low salt – little more if needed
Salt and pepper
1 pound pasta shells
1 package of baby spinach leaves, 5 ounce size
½ cup Parmesan cheese, grated
Chopped fennel fronds


DIRECTIONS
In stovetop heat two tablespoons of olive oil in a large skillet; add sausage and sauté until golden brown; remove meat from pan and set aside
Heat up two tablespoons of olive oil; add fennel and sauté for a few minutes.  Add mushrooms; sauté until all the liquid from the mushrooms evaporates, about five minutes.
Return sausage to pan with mushrooms, stir in peas and cook together about ten minutes. Add in garlic and fennel seed, stir for one minute.
Stir in whipped cream and one cup of chicken broth; bring to boil and cook until liquid is reduced and slightly thickened, two to three minutes.
Season sauce with salt and pepper.
In the meantime, cook pasta in boiling salted water on stovetop until al dente; firm but cooked.
Drain pasta and return to pot; add sausage mixture to pasta and toss until well blended. Add spinach and toss until spinach wilts.
Stir in Parmesan cheese and extra chicken broth if needed.
Upon serving sprinkle with fennel fronds and additional cheese if desired.

Serves: 4-6
The spicy sausage and vegetables gives this pasta dish great flavor

INGREDIENTS
4 tablespoons olive oil
1 pound Italian sausage, spicy with casings removed
1 fennel bulb, large, trimmed and thinly sliced (3 cups)
1 package mushrooms, sliced baby bella – 8 ounce size
4 large garlic cloves, chopped
1 tablespoon fennel seed
¾ cup peas, frozen
½ cup whipped cream
1 cup chicken broth, low salt – little more if needed
Salt and pepper
1 pound pasta shells
1 package of baby spinach leaves, 5 ounce size
½ cup Parmesan cheese, grated
Chopped fennel fronds


DIRECTIONS
In stovetop heat two tablespoons of olive oil in a large skillet; add sausage and sauté until golden brown; remove meat from pan and set aside
Heat up two tablespoons of olive oil; add fennel and sauté for a few minutes.  Add mushrooms; sauté until all the liquid from the mushrooms evaporates, about five minutes.
Return sausage to pan with mushrooms, stir in peas and cook together about ten minutes. Add in garlic and fennel seed, stir for one minute.
Stir in whipped cream and one cup of chicken broth; bring to boil and cook until liquid is reduced and slightly thickened, two to three minutes.
Season sauce with salt and pepper.
In the meantime, cook pasta in boiling salted water on stovetop until al dente; firm but cooked.
Drain pasta and return to pot; add sausage mixture to pasta and toss until well blended. Add spinach and toss until spinach wilts.
Stir in Parmesan cheese and extra chicken broth if needed.
Upon serving sprinkle with fennel fronds and additional cheese if desired.

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Bruschetta and Eggplant

Serves: 4-6

The eggplant adds great texture and flavor to this bruschetta recipe

INGREDIENTS

6 -1/2 inch eggplant rounds

Salt and pepper for seasoning

4 tablespoons olive oil, plus a little extra

1 loaf Ciabatta bread

¼ cup marinara sauce, prepared

2 ounces goat cheese

1 cup mozzarella cheese, grated

1/3 cup basil, freshly chopped; plus six whole leaves for garnish

DIRECTIONS

Preheat oven to 400 degrees. 

In large skillet on stovetop heat 2 tablespoons of olive oil over medium high heat. Season eggplant rounds with salt and pepper and sauté five minutes on each side. Remove from oil and drain on paper towel. 

Cut Ciabatta loaf in half and brush insides with olive oil; sauté in skillet with olive oil one minute per side. 

Remove from heat; transfer to baking sheet with sliced side of bread facing upwards. 

Brush with ¾ cup of marinara sauce; crumble goat cheese on top.  Add chopped basil and top with eggplant slices. 

Mound grated mozzarella on top of eggplant slices and spoon remaining sauce over top. 

Transfer baking sheet to oven and bake for twelve minutes until hot and bubbly.

Remove from oven; cut into pieces and garnish with basil leaves. Serve warm

Serves: 4-6

The eggplant adds great texture and flavor to this bruschetta recipe

INGREDIENTS

6 -1/2 inch eggplant rounds

Salt and pepper for seasoning

4 tablespoons olive oil, plus a little extra

1 loaf Ciabatta bread

¼ cup marinara sauce, prepared

2 ounces goat cheese

1 cup mozzarella cheese, grated

1/3 cup basil, freshly chopped; plus six whole leaves for garnish

DIRECTIONS

Preheat oven to 400 degrees. 

In large skillet on stovetop heat 2 tablespoons of olive oil over medium high heat. Season eggplant rounds with salt and pepper and sauté five minutes on each side. Remove from oil and drain on paper towel. 

Cut Ciabatta loaf in half and brush insides with olive oil; sauté in skillet with olive oil one minute per side. 

Remove from heat; transfer to baking sheet with sliced side of bread facing upwards. 

Brush with ¾ cup of marinara sauce; crumble goat cheese on top.  Add chopped basil and top with eggplant slices. 

Mound grated mozzarella on top of eggplant slices and spoon remaining sauce over top. 

Transfer baking sheet to oven and bake for twelve minutes until hot and bubbly.

Remove from oven; cut into pieces and garnish with basil leaves. Serve warm

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Lemon Lush Napolean

Serves: 4

This is a lovely variation of the popular French puffed pastry

INGREDIENTS 

Wonton wrappers

2 tablespoons butter, melted

4 teaspoons sugar, coarse

1 ¾ cup plain yogurt, Greek style

¼ cup lemon curd

1 cup raspberries 

1 cup blueberries

Powdered sugar

DIRECTIONS

Preheat oven to 325 degrees. 

Place wonton wrappers on greased cookie sheet.  

Lightly brush wrappers with melted butter using pastry brush; sprinkle with sugar.  Turn on alternate side and repeat process.

Transfer to oven and bake for twelve to fourteen minutes rotating cookie sheet halfway through bake time.

Remove from oven and transfer to baking rack to cool.

In a medium bowl mix yogurt and lemon curd until blended. 

On four separate plates arrange a layer of wonton wrappers; spread three tablespoons of yogurt mixture on each wrapper.  Top with raspberries and blueberries.

Repeat one more layer per dish ending with wonton wrapper on top.

Sprinkle with powdered sugar and serve.

Serves: 4

This is a lovely variation of the popular French puffed pastry

INGREDIENTS 

Wonton wrappers

2 tablespoons butter, melted

4 teaspoons sugar, coarse

1 ¾ cup plain yogurt, Greek style

¼ cup lemon curd

1 cup raspberries 

1 cup blueberries

Powdered sugar

DIRECTIONS

Preheat oven to 325 degrees. 

Place wonton wrappers on greased cookie sheet.  

Lightly brush wrappers with melted butter using pastry brush; sprinkle with sugar.  Turn on alternate side and repeat process.

Transfer to oven and bake for twelve to fourteen minutes rotating cookie sheet halfway through bake time.

Remove from oven and transfer to baking rack to cool.

In a medium bowl mix yogurt and lemon curd until blended. 

On four separate plates arrange a layer of wonton wrappers; spread three tablespoons of yogurt mixture on each wrapper.  Top with raspberries and blueberries.

Repeat one more layer per dish ending with wonton wrapper on top.

Sprinkle with powdered sugar and serve.

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