Swiss Chard and Sweet Pea Manicotti (Winter)

Cook Time: 35 min
Level: Intermediate
Yield: 12 servings

Ingredients

* Butter, for greasing the pan
* 12 manicotti or cannelloni pasta shells
* Filling
* 1 head (about 12 ounces) red or white Swiss chard
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 clove garlic, minced
* 1 (15-ounce) container whole milk ricotta cheese
* 3/4 cup frozen petite peas, thawed
* 1 cup shredded mozzarella (4 ounces)
* 3/4 cup grated Parmesan (2 ounces)
* 1/4 cup chopped fresh basil leaves
* 3/4 teaspoon kosher salt
* 1/4 teaspoons freshly ground black pepper
* Fontina Fonduta Sauce
* 3/4 cup whole milk
* 1/2 cup heavy whipping cream
* 3 cups (6 ounces) fontina cheese, grated
* 2 tablespoons grated Parmesan
* 2 tablespoons chopped fresh basil leaves
* 1 1/2 cups (6 ounces) mozzarella, shredded
* Special Equipment: a pastry bag fitted with a large plain tip
(recommended: Ateco #7)

Directions

Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking
dish liberally with butter.

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 6 to 8 minutes. Drain the pasta and rinse with
cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of
the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a
large nonstick skillet, heat the oil over medium-high heat. Add the
onion and cook until soft, about 5 to 7 minutes. Add the garlic and
cook for 1 minute longer. Add the chard and cook, stirring constantly,
until wilted, about 2 minutes. Allow the mixture to cool slightly.
Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese,
basil, salt, and pepper in the bowl of a food processor. Add the
cooled chard mixture and blend until smooth. Spoon the mixture into
the prepared pastry bag and fill each manicotti shell with the
filling. Place the stuffed manicotti in the prepared baking dish.

For the Fontina Fonduta Sauce:

In a medium heavy-bottomed saucepan, bring milk and cream to a simmer,
over medium heat. Reduce heat to low. Add the fontina cheese and cook,
stirring constantly, until the cheese is melted and the mixture is
smooth. Remove the pan from the heat. Stir in the Parmesan cheese and
basil.

Pour the sauce over the stuffed manicotti and sprinkle with the
mozzarella cheese. Bake for 30 to 35 minutes until the top is golden.
Cool for 5 minutes before serving.

From: foodnetwork.com

Italian Baked Chicken and Pastina

Cook Time: 40 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 cup pastina pasta (or any small pasta)
* 2 tablespoons olive oil
* 1/2 cup cubed chicken breast (1-inch cubes)
* 1/2 cup diced onion (about 1/2 a small onion)
* 1 clove garlic, minced
* 1 (14.5-ounce) can diced tomatoes with juice
* 1 cup shredded mozzarella
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the
pasta and cook until just tender, stirring occasionally, about 5
minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat.
Add the chicken and cook for 3 minutes. Add the onions and garlic,
stirring to combine, and cook until the onions are soft and the
chicken is cooked through, about 5 minutes more. Put the chicken
mixture into the bowl with the cooked pasta. Add the canned tomatoes,
mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place
the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small
bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle
over the top of the pasta mixture. Dot the top with small bits of
butter. Bake until the top is golden brown, about 30 minutes.

From: foodnetwork.com

Caponata Picnic Sandwiches

Cook Time: 35 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup olive oil
* 1 celery stalk, chopped
* 1 medium eggplant, cut into 1/2-inch pieces
* Salt
* 1 red bell pepper, cut into 1/2-inch pieces
* 1 medium onion, chopped
* 1(14 1/2-ounce) can diced tomatoes
* 3 tablespoons raisins
* 1/2 teaspoon dried oregano leaves
* Freshly ground black pepper
* 1/4 cup red wine vinegar
* 2 teaspoons sugar
* 1 tablespoon drained capers
* 1 loaf ciabatta bread, cut crosswise into 6 equal pieces
* 2 garlic cloves, peeled
* 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add
the celery and saute until crisp-tender, about 2 minutes. Add the
eggplant and saute until beginning to soften, about 2 minutes. Season
with salt. Add the red pepper and cook until crisp-tender, about 5
minutes. Add the onion and saute until translucent, about 3 minutes.
Add the diced tomatoes with their juices, raisins, and oregano. Season
with salt and pepper, to taste. Simmer over medium-low heat until the
flavors blend and the mixture thickens, stirring often, about 20
minutes. Add the vinegar, sugar, and capers. Season with salt and
pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side
down on a grill pan over medium-high heat until golden, about 2
minutes. Rub the whole garlic cloves over the toasted side of the
bread. Add a slice of mozzarella to bread bottom, spoon the caponata
on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap
or parchment paper. Chill until ready to serve, or keep at room
temperature up to 1 hour.

From: foodnetwork.com

Italian Egg Sandwich

Cook Time: 5 min
Level: Easy
Yield: 1 serving

Ingredients

* 2 teaspoons olive oil
* 1 large egg
* Salt and pepper
* 1 slice rustic white bread (1/2-inch-thick)
* 1 garlic clove
* 1 tablespoon grated Parmesan
* 1/4 cup warm Simple Tomato Sauce, recipe follows, or
store-bought chunky marinara sauce, drained of excess liquid

Directions

Heat 2 teaspoons of oil in a heavy small skillet over medium heat.
Crack the egg into the skillet. Sprinkle with salt and pepper. Cover
and cook until the white is firm and the yolk is almost set, about 4
minutes. Season with salt.

Meanwhile, toast the bread until golden brown. Rub the garlic over the
toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce
over the Parmesan. Top with the egg. Place the open-faced sandwich on
a plate and serve.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

From; foodnetwork.com

Turkey and Cranberry Ravioli

Cook Time: 10 min
Level: Intermediate
Yield: 2 servings

Ingredients
Ravioli:

* 1/4 pound ground turkey, preferably dark meat
* 2 tablespoons cranberry sauce
* 2 tablespoons grated Romano
* 1 tablespoon bread crumbs
* 1 tablespoon chopped fresh parsley leaves
* 1 egg
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 20 store-bought wonton wrappers

Gravy:

* 3 tablespoons butter
* 1 shallot, chopped
* 1 tablespoon all-purpose flour
* 1/2 cup chicken broth
* 2 tablespoons heavy cream
* 1 tablespoon chopped parsley leaves
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

To make the ravioli: in a medium bowl, stir together the turkey,
cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
Place 10 wonton wrappers on a work surface. Brush lightly with water
using a pastry brush. Place 1 tablespoon of the turkey mixture on each
of the wonton wrappers. Top with another wonton wrapper. Push out any
air bubbles and press the edges tightly to seal.

To make the gravy: in a medium, heavy skillet, heat the butter over
medium heat. Add the shallots and cook until tender, about 5 minutes.
Add the flour and stir until cooked, about 1 minute. Slowly add the
chicken broth, stirring quickly to avoid lumps. Add the cream, parley,
salt, and pepper and cook, without boiling, for 2 minutes, stirring
often.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the ravioli and cook until tender but still firm to the bite and
the turkey is cooked, stirring occasionally, about 3 minutes. Drain
the ravioli into the gravy and stir to coat. Serve immediately in
individual dishes, drizzled with the remaining gravy.

From: foodnetwork.com

Taleggio and Pear Panini

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
* 1/4 cup olive oil
* 8 ounces Taleggio cheese or brie, sliced
* 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
* 2 tablespoons honey
* Pinch salt
* Pinch freshly ground black pepper
* 3 ounces arugula or spinach

Directions

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces.
Halve each piece horizontally to make 4 sandwiches. Brush the bread on
both sides with olive oil and place the bottom-half of the bread
slices in the panini machine in a single layer. Heat until golden,
about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin
forming the sandwiches. Divide the cheese among the warm bread. Cover
the cheese with slices of fruit. Drizzle the fruit with honey.
Sprinkle with salt and pepper. Top with a handful of arugula. Place
the warmed top half of the bread over the arugula and return the
competed sandwich to the panini machine for 1 to 2 minutes more to
finish melting the cheese. Remove from the panini machine. Cut the
sandwiches in half and serve immediately.

From: foodnetwork.com

Ciabatta Stuffing with Chestnuts and Pancetta

Cook Time: 1 hr 10 min
Level: Easy
Yield: 8 to 10 servings

Ingredients

* 6 tablespoons (3/4 stick) butter
* 8 ounces pancetta, cut into 1/4-inch dice
* 2 large onions, finely chopped
* 2 carrots, peeled and finely chopped
* 3 celery stalks, finely chopped
* 2 tablespoons chopped fresh rosemary leaves
* 3 garlic cloves, chopped
* 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
* 1/4 cup chopped fresh Italian parsley leaves
* 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
* 2/3 cup freshly grated Parmesan
* 1 cup (or more) canned low-salt chicken broth
* Salt and freshly ground black pepper
* 2 large eggs, beaten to blend

Directions

Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of
butter in a heavy large skillet over medium heat. Add the pancetta and
saute until crisp and golden, about 10 minutes. Using a slotted spoon,
transfer the pancetta to a large bowl. Melt the remaining butter in
the same skillet over medium-high heat. Add the onions, carrots,
celery, rosemary, and garlic. Saute until the onions are very tender,
about 12 minutes. Gently stir in the chestnuts and parsley. Transfer
the onion mixture to the large bowl with the pancetta. Add the bread
and Parmesan and toss to coat. Add enough broth to the stuffing
mixture to moisten. Season the stuffing, to taste, with salt and
pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil,
buttered side down, and bake until the stuffing is heated through,
about 30 minutes. Uncover and continue baking until the top is crisp
and golden, about 15 minutes longer.

From: foodnetwork.com

Brussels Sprouts with Pancetta

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound fresh Brussels sprouts, trimmed
* 2 tablespoons olive oil
* 3 ounces paper-thin slices pancetta, coarsely chopped
* 2 garlic cloves, minced
* Salt and freshly ground black pepper
* 3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted
water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add
the pancetta and saute until beginning to crisp, about 3 minutes. Add
the garlic and saute until pale golden, about 2 minutes. Add the
Brussels sprouts to the same skillet and saute until heated through
and beginning to brown, about 5 minutes. Season with salt and pepper,
to taste. Add the broth and simmer until the broth reduces just enough
to coat the Brussels sprouts, about 3 minutes. Serve.

From: foodnetwork.com

Tuscan White Bean and Garlic Soup

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings (8 cups)

Ingredients

* 2 tablespoons butter
* 1 tablespoon olive oil
* 2 shallots, chopped
* 1 sage leaf
* 2 (15-ounce) cans cannelloni beans, drained and rinsed
* 4 cups low-sodium chicken broth
* 4 cloves garlic, cut in 1/2
* 1/2 cup cream
* 1/2 teaspoon freshly ground black pepper
* 6 slices ciabatta bread
* Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive
oil, and shallot. Cook, stirring occasionally, until the shallots are
softened, about 5 minutes. Add the sage and beans and stir to combine.
Add the stock and bring the mixture to a simmer. Add the garlic and
simmer until the garlic is softened, about 10 minutes. Pour the soup
into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a
blender and puree until smooth. Be careful to hold the top of the
blender tightly, as hot liquids expand when they are blended. Pour the
blended soup back into the soup pan. Puree the remaining soup. Once
all the soup is blended and back in the soup pan, add the cream and
the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of
ciabatta bread with extra-virgin olive oil. Grill the bread until warm
and golden grill marks appear, about 3 minutes a side. Serve the soup
in bowls with the grilled bread alongside.

From: foodnetwork.com

Halibut in Artichoke and Tomato Broth

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 3 tablespoons
* 4 (6-ounce) halibut fillets
* 1/4 teaspoon salt, plus more for seasoning fish
* 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
* 2 shallots, sliced into thin rounds
* 2 cloves garlic, minced
* 1 pound frozen artichokes, thawed
* 1/2 cup white wine
* 1 1/2 cups low-sodium chicken broth
* 1 (14.5-ounce) can diced tomatoes
* 1/2 teaspoon minced fresh thyme leaves

Directions

Drizzle 1 tablespoon of olive oil over the halibut and season with
salt and pepper. Heat a grill pan over high heat. Cook the fish on the
grill pan until just cooked through, about 4 minutes per side,
depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over
medium-high heat. Add the shallots and cook for 1 minute. Add the
garlic and artichokes and cook until golden brown, about 5 minutes.
Add the white wine and stir, scraping the brown bits off the bottom of
the pan with a wooden spoon. Add the chicken broth, tomatoes and
juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a
simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the
grilled halibut. Serve immediately.

From: foodnetwork.com

Chicken and Orzo Frittata

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3/4 cup orzo pasta
* 6 eggs
* 1/3 cup whole milk ricotta
* 1/4 cup creme fraiche
* 2 cooked chicken breasts, cubed (about 2 cups)
* 4 scallions, chopped
* 1/4 cup chopped Italian flat-leaf parsley
* 1/3 cup diced roasted red bell peppers
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the
orzo and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir
until the eggs are beaten and the ingredients are combined. Add the
cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and
pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes.
Turn on the broiler. Place the pan under the broiler until golden on
top, about 5 minutes. Remove from the oven and let set for 5 minutes.
Cut into wedges and serve with a side salad.

From: foodnetwork.com

Salmon in Lemon Brodetto with Pea Puree

Cook Time: 15 min
Level: Intermediate
Yield: 4 servings

Ingredients

Lemon Brodetto:

* 2 tablespoons olive oil
* 1 shallot, diced
* 2 lemons, juiced
* 1 lemon, zested
* 2 cups chicken broth
* 1 tablespoon chopped fresh mint leaves

Pea Puree:

* 2 cups frozen peas, thawed (about 10 ounces)
* 1/4 cup fresh mint leaves
* 1 clove garlic
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1/2 cup grated Parmesan

Salmon:

* 1/4 cup olive oil
* 4 (4 to 6-ounce) pieces salmon
* Kosher salt
* Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan
over medium heat. Add the shallots and saute until tender, about 7
minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and
keep warm, covered, over low heat.

From: foodnetwork.com

To make the Pea Puree, combine the peas, mint, garlic, salt, and
pepper in a food processor and puree. With the machine running, add
the olive oil in a steady drizzle. Transfer the pea puree to a small
bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over
high heat. Season the salmon pieces with salt and pepper. Sear the
salmon until a golden crust forms, about 4 to 5 minutes on the first
side. Flip the fish and continue cooking until medium-rare, about 2
minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon
Brodetto and divide between 4 shallow dishes. Place a large spoonful
of Pea Puree into the center of each bowl. Place a salmon piece atop
each mound of Pea Puree. Serve immediately.

From: foodnetwork.com

Nonna Luna's Rice

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 stick (4 ounces) unsalted butter, divided, at room temperature
* 2 cups parboiled long-grain rice, such as Uncle Ben's
* 3 1/2 cups chicken stock
* 2 teaspoons kosher salt
* 1 clove garlic, minced
* 2 pounds small shrimp, peeled and deveined
* 1/2 cup lemon juice (about 2 lemons)
* 1 tablespoon hot sauce
* 1 cup whipping cream
* Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low
heat. Add the rice and cook, stirring frequently, until golden, about
6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a
boil. Reduce the heat to medium-low and simmer covered for 20 to 25
minutes until the rice is tender and all the liquid is absorbed.
Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add
the garlic and cook, stirring frequently, for 1 to 2 minutes until
aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3
minutes until the shrimp is pink and cooked through. Stir in the cream
and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the
shrimp cream sauce over the rice and serve.

From: foodnetwork.com

Garlic and Citrus Chicken

Cook Time: 1 hr 50 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
* Salt and freshly ground black pepper
* 1 orange, quartered
* 1 lemon, quartered
* 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
* 2 (14-ounce) cans reduced-sodium chicken broth
* 1/4 cup frozen orange juice concentrate, thawed
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 1 tablespoon chopped fresh oregano leaves
* Kitchen string or butcher twine

Directions

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper.
Stuff the cavity with the orange, lemon, and garlic halves. Tie the
chicken legs together with kitchen string to help hold its shape.
Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side
up, on the rack in the pan. Roast the chicken for 1 hour, basting
occasionally and adding some chicken broth to the pan, if necessary,
to prevent the pan drippings from burning. Whisk the orange juice,
lemon juice, oil, oregano, and chopped garlic in a medium bowl to
blend. Brush some of the juice mixture over the chicken, after it has
baked 1 hour. Continue roasting the chicken until an instant-read meat
thermometer inserted into the innermost part of the thigh registers
170 degrees F, basting occasionally with the juice mixture and adding
broth to the pan, about 45 minutes longer. Transfer the chicken to a
platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any
remaining broth and simmer until the sauce is reduced to 1 cup,
stirring often, about 3 minutes. Strain into a 2-cup glass measuring
cup and discard the solids. Spoon the fat from the top of the sauce.
Serve the chicken with the pan sauce.

From: foodnetwork.com

Orecchiette with Mini Chicken Meatballs

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)

Ingredients

* 1 pound orecchiette pasta
* 1/4 cup plain bread crumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground chicken
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken stock, hot
* 4 cups cherry tomatoes, halved
* 1/2 cup freshly grated Parmesan
* 8 ounces bocconcini mozzarella, halved
* 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk,
ketchup, Romano cheese, and the salt and pepper. Add the chicken and
gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture
into 3/4-inch pieces. With damp hands, roll the chicken pieces into
mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving until
brown on the bottom, about 2 minutes. Turn the meatballs over and
brown the other side, about 2 minutes longer. Add the chicken stock
and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the
brown bits that cling to the bottom of the pan. Reduce heat to low and
simmer until tomatoes are soft and meatballs are cooked through, about
5 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
Transfer pasta to a large serving bowl and add the Parmesan. Toss to
lightly coat orecchiette, adding reserved pasta water, if needed, to
loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2
cup of the basil. Gently toss to combine. Garnish with the chopped
basil.

From: foodnetwork.com

pork milanese

Orecchiette With Mini-Chicken Meatballs

See Giada De Laurentiis show SELF Editor-in-Chief Lucy Danziger how to make Orecchiette With Mini-Chicken Meatballs.
(SELF Magazine)

Thimbles with Mushrooms and Artichokes

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3 tablespoons olive oil 1 small onion, finely chopped
* 1 pound mushrooms, trimmed, cleaned and finely chopped
* 1 teaspoon kosher salt, plus 3/4 teaspoon
* 1 cup dry Marsala wine
* 1 pound thimble pasta
* 1/2 pound frozen artichoke hearts, thawed
* 3/4 cup grated Parmesan
* 1/2 cup cream
* 1/2 cup chopped fresh flat-leaf parsley
* 1 teaspoon freshly ground black pepper

Directions

Place the olive oil in a large, heavy skillet over medium-high heat.
Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon
of the salt. Saute, stirring occasionally, until all the moisture has
evaporated and the mushrooms have cooked down, about 10 minutes. Add
the Marsala and continue cooking until almost all the wine has
evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir
in remaining salt. Add the pasta and cook until tender but still firm
to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta
and add it into the mushrooms, Marsala and onions Add the artichoke
hearts, Parmesan and cream and cook until the artichokes are heated
through, about 5 minutes. Stir in the parsley and pepper. Transfer to
a serving bowl and serve.

From: foodnetwork.com

Tuscan Mushrooms

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1/2 cup diced jarred roasted red bell peppers
* 1/2 cup diced pitted green olives
* 1/2 cup grated pecorino Romano
* 2 scallions, diced
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound white button mushrooms, cleaned and stemmed
* 1/4 cup finely chopped fresh basil leaves

Directions

Preheat the oven to 400 degrees F.

In a medium bowl mix together the roasted red bell peppers, olives,
cheese, scallions, olive oil, salt, and pepper.

On a parchment paper-lined baking sheet place the mushrooms, cavity
side up. Spoon the filling into the cavity of the mushrooms. Bake
until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with chopped
basil, and serve.

From: foodnetwork.com

Gnudi

Cook Time: 8 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 cup whole milk ricotta cheese
* 1 pound frozen spinach, thawed and squeezed dry
* 1 cup grated Parmesan
* 2 eggs
* 2 egg yolks
* 1/4 teaspoon freshly grated nutmeg
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons all-purpose flour, plus 1 cup for coating
* 1 jar store bought marinara sauce, heated

Directions

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and
yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to
small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess.
Slide formed gnudi into the boiling water. Be careful not to overcrowd
the pan; work in batches if necessary. Remove the gnudi using a
slotted spoon after they float to the top and have cooked for about 4
minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

From: foodnetwork.com

Artichoke and Tomato Panzanella

Cook Time: 6 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
* 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
* 3 large, red tomatoes, cut into wedges
* 1 cup pitted black olives, halved
* 3/4 cup chopped, fresh basil leaves (about 1 bunch)
* 2/3 cup extra-virgin olive oil, plus more for drizzling
* 1/4 cup white wine vinegar
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread and artichoke hearts with olive oil and
season with salt and pepper. Grill the bread and artichokes until
golden brown at the edges, about 6 minutes total, turning every 2 to 3
minutes. Remove the bread and artichokes from the grill and transfer
to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine. In
a small bowl stir together the 2/3 cup olive oil, white wine vinegar,
1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over
the salad. Toss to combine and serve immediately.

From: foodnetwork.com

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Cook Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 tablespoons olive oil, plus 1/4 cup
* 12 ounces turkey sausage, casings removed
* 2 cloves garlic, minced
* 1/2 cup mascarpone cheese, at room temperature
* 2 tablespoons freshly chopped thyme leaves
* 2 tablespoons fresh chopped oregano leaves
* 3/4 cup plain bread crumbs
* 1 cup (4-ounces) Gorgonzola
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 6 large portobello mushrooms, stems removed

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tablespoons of oil over medium-high heat.
Add the turkey sausage and cook, stirring frequently, until cooked
through, about 5 minutes. Add the garlic and cook for 1 minute. Remove
the pan from the heat. Stir in the mascarpone cheese. Add the thyme,
oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and
1/2 teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season
with salt and pepper. Grill the mushrooms, stem side down, for 3
minutes. Turn the mushrooms over and grill for 2 minutes until tender.
Fill each mushroom with the sausage mixture and top with the remaining
Gorgonzola. Return the mushrooms to the grill and cook until the
stuffing is warmed through and the Gorgonzola starts to melt, about 5
to 7 minutes.

Cook's Note: The assembled mushrooms can also be placed on a baking
sheet and cooked under a preheated broiler until warmed through.

Pasta with Tomato and Peas

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound linguine
* 3 tablespoons extra-virgin olive oil
* 3 shallots, chopped
* 2 garlic cloves, minced
* 1 carrot, diced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons tomato paste
* 1/2 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan
* 1/4 cup grated Romano

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups
of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium
heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until
tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot
pasta water. Stir to melt the tomato paste and create a sauce, adding
more pasta water if necessary. Stir in the oregano, thyme, and
parsley. Gently fold in the cooked pasta, peas, and the cheeses,
adding more reserved pasta water if necessary. Transfer to a platter
and serve immediately.

From: foodnetwork.com

Roasted Cauliflower with Parmesan and Pancetta

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 head cauliflower, cut into pieces (about 6 cups)
* 4 ounce piece pancetta, diced
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1 1/2 cups milk
* 1 clove garlic, whole
* 1 teaspoon red pepper flakes
* 1 cup grated Parmesan
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon freshly grated nutmeg
* 1/3 cup bread crumbs

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the
cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by
13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer
to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until
combined. Continue stirring for 2 minutes to cook the flour. Slowly
add the milk, stirring continuously until the milk has incorporated
and there are no lumps. Add the garlic clove and red pepper flakes and
stir the sauce over low heat until the mixture coats the back of a
wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved
pancetta. Stir to combine. Pour the sauce over the cauliflower to
cover. Top with a sprinkling of bread crumbs.

Bake until the breadcrumbs are golden and the cauliflower is cooked,
about 25 minutes. Serve immediately.

From: foodnetwork.com

Tomatoes Stuffed with Rice

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1 cup Arborio rice (or other short-grain white rice)
* 6 ripe but firm large tomatoes
* 4 tablespoons olive oil, plus extra for drizzling
* Salt and freshly ground black pepper
* 1 garlic clove, minced
* 3 tablespoons chopped fresh basil leaves
* 2 tablespoons chopped fresh Italian parsley leaves
* 1/4 cup grated Parmesan

Directions

Cook the rice in a medium saucepan of boiling salted water, stirring
periodically, until just cooked through, about 10 minutes. Drain.
Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the
tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato
into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the
olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic,
basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil,
and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire
dish with olive oil. Place the reserved tomato slices atop the
tomatoes. Bake until the rice is heated through, about 20 minutes.
Serve hot or at room temperature.

From: foodnetwork.com

Polenta Crusted Shrimp with Mustard and Herb Mayonnaise

Cook Time: 12 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

Mustard and Herb Mayonnaise:

* 1 1/2 cups mayonnaise
* 1/4 cup sour cream
* 2 tablespoons Dijon mustard
* 1/4 cup chopped fresh tarragon leaves
* 1/4 cup chopped fresh chives

Polenta Crusted Shrimp:

* 1/2 cup all-purpose flour
* 1 teaspoon sea salt
* 1/4 teaspoon freshly ground black pepper
* 2 eggs, beaten
* 1 1/2 cups polenta
* 2 teaspoons paprika
* 1 1/2 teaspoons dried thyme
* 1 pound large shrimp, peeled, deveined, tail-on
* 3 to 4 tablespoons olive oil
* Kosher salt, for sprinkling

Directions

To make the Mustard and Herb Mayonnaise:

In a medium bowl combine the mayonnaise, sour cream, Dijon mustard,
tarragon, and chives. Cover and refrigerate until ready to serve.

To make the Polenta Crusted Shrimp:

Position an oven rack in the center of the oven and preheat to 475
degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine
the flour, sea salt and pepper in a small bowl. Pour the beaten eggs
into another small bowl. Mix together the polenta, paprika and thyme
in a medium bowl. Working in batches, dredge the shrimp in the flour.
Shake off any excess flour. Dip the flour-dredged shrimp into the eggs
and then coat with the polenta mixture. Drizzle the shrimp, on both
sides, with the olive oil. Place the shrimp on the prepared baking
sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with
the kosher salt.

Serve immediately with the Mustard and Herb Mayonnaise.

From:foodnetwork.com

Orecchiette with Toasted Breadcrumbs

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound dried orecchiette or other small shaped pasta
* 3/4 cup extra-virgin olive oil
* 2/3 cup Italian seasoned dried bread crumbs
* Sea salt and freshly ground black pepper
* 1/4 cup grated Parmesan
* 1 cup finely chopped prosciutto
* 2 tablespoons chopped fresh parsley leaves

Directions

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta
until al dente, about 8 minutes.

Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since
the bread crumbs will cook quickly, you don't want to add them into a
hot pan, otherwise they can burn. Add the breadcrumbs and stir
constantly. Season lightly with salt and pepper since flavored bread
crumbs may already have seasoning. Saute for about 2 minutes. Remove
from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan
and stir to combine. Add Parmesan and the chopped prosciutto. Mix
thoroughly. Pour into large serving bowl and garnish with chopped
parsley.

From: foodnetwork.com

Smoked Mozzarella and Ricotta Fritters

Cook Time: 8 min
Level: Intermediate
Yield: 4 to 6 side dish servings (makes 18)

Ingredients
Fritters:

* 1 1/2 cups fresh whole milk ricotta
* 1 1/2 cups shredded smoked mozzarella
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups panko (Japanese bread crumbs)
* 3 large eggs
* 3/4 cup all-purpose flour
* Vegetable oil, for frying
* 1 tablespoon fresh chopped thyme leaves

Balsamic Dipping Sauce:

* 6 tablespoons balsamic vinegar
* 2 tablespoons lemon juice
* 2 tablespoons Dijon mustard
* 1 tablespoon honey
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

For the Fritters: In a small bowl combine the ricotta, smoked
mozzarella, salt, and pepper. In another bowl pour the panko. In a
third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line
a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and
roll to coat. Transfer the ball to the eggs and roll to coat. Transfer
the cheese ball to the panko and again roll to coat. Transfer the ball
to the parchment-lined tray. Continue with the remaining cheese
mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350
degrees F. Fry fritters in batches, being careful not to overcrowd the
pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon
to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic
Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice,
mustard, and honey in a blender. Blend until combined. Add the oil in
a steady stream while the machine is running. Season with the salt and
pepper. Serve in a small bowl alongside the fritters.

From: foodnetwork.com

Onion Soup with Fontina and Thyme

Cook Time: 34 min
Level: Easy
Yield: 4 servings

Ingredients

* 3 tablespoons olive oil
* 2 large Vidalia onions, sliced
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon fresh thyme leaves
* 4 cups beef broth
* 4 slices ciabatta bread, cubed
* 4 ounces sliced fontina cheese
* Special equipment: 4 (1 1/2-cup) ovenproof ramekins

Directions

In a medium, heavy saucepan, heat the olive oil over medium heat. Add
the onions, salt, and pepper. Cook, stirring occasionally, until the
onions are tender, about 10 minutes. Add the thyme and broth. Simmer,
uncovered, until the onions are soft, about 15 minutes.

Divide the soup between the 4 ovenproof ramekins. Divide the cubed
bread among the ramekins. Top each with slices of fontina cheese.
Place under the broiler, until the cheese is golden and bubbly, about
4 minutes. Serve immediately.

From: foodnetwork.com

Warm Chocolate Cakes with Berries

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients
Chocolate Cakes:

* 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
* 8 ounces bittersweet chocolate, chopped
* 1/2 teaspoon instant espresso powder
* 4 large eggs
* 4 large egg yolks
* 2/3 cup granulated sugar
* 4 teaspoons all-purpose flour, plus more for dusting molds
* 3 tablespoons Frangelico or hazelnut liqueur
* 1 cup fresh raspberries
* 1 cup fresh strawberries
* Fresh mint, for garnish

Directions

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large
glass bowl, add butter, chocolate and espresso powder. Lower heat and
place bowl over the simmering water. Slowly whisk mixture until the
chocolate is almost completely melted. Remove bowl from heat and
continue to whisk until all chocolate has melted. Allow to cool
slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer,
beat until light and fluffy and pale in color. Reduce speed to
medium-low and slowly pour in the chocolate mixture. Add the flour and
mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with
parchment paper. Place chocolate molds onto baking sheet and place in
oven for 7 minutes. If not baking immediately, cover chocolate molds
with plastic wrap and refrigerate until ready to serve, up to 8 hours.
When ready to bake, place refrigerated chocolate molds onto baking
sheet and place in oven for 10 minutes. The top and sides should be
cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it
sit for 10 seconds. Then lift 1 corner of the ramekin and the cake
should slip out. Sprinkle about 1/2 teaspoon Frangelico over each
cake. Spoon berries around the chocolate cake and garnish with mint.
Serve warm.

Tilapia with Citrus Bagna Cauda

I love this recipe from Giada! yummy! :)

Cook Time: 10 min
Level: Easy
Yield: 6 servings


Ingredients

* 3 tablespoons unsalted butter
* 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
* 4 anchovy fillets, minced
* 1 1/2 teaspoons minced garlic
* 2 tablespoons orange juice
* 2 tablespoon thinly sliced fresh basil leaves
* 1 teaspoon lemon zest
* 1 teaspoon orange zest
* 6 (6-ounce) skinless tilapia fillets
* Salt and freshly ground pepper


Directions

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.


The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.


Meanwhile, preheat oven to 200 degrees F.


Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

Lemon Nut Cookies

Cook Time: 15 min
Level: Intermediate
Yield: about 36 cookies

Ingredients

* 1 1/4 cups pine nuts, toasted
* 1 1/2 cups all-purpose flour
* 1/2 cup cornmeal
* 1/4 teaspoon salt
* 2 sticks (1 cup) unsalted butter, softened
* 1/2 cup powdered sugar, plus 1 cup for rolling
* 1 tablespoon fresh lemon juice
* 1 teaspoon lemon zest, plus 2 teaspoons
* 1 teaspoon vanilla extract

Directions

In a food processor, pulse together the nuts, flour, cornmeal, and
salt until finely ground and smooth.

Using a hand-held or stand mixer, beat together the butter and 1/2 cup
powdered sugar in a medium bowl until light and creamy. Add the lemon
juice, 1 teaspoon zest, and vanilla and beat to combine. With the
mixer on low speed, add the dry ingredients in 3 batches until just
combined; be careful not to over-mix. Chill the dough in the
refrigerator for 30 minutes.

In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.

Preheat the oven to 350 degrees F.

Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie
sheets and bake until firm and very pale golden, about 12 to 15
minutes.

While the cookies are still warm, roll each cookie in the sugar
mixture. To achieve a solid coating, roll each of the cookies a second
time in the sugar mixture.

Almond Cake

Cook Time: 30 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1/2 cup fine yellow cornmeal
* 1/2 cup cake flour
* 1 teaspoon baking powder
* 1 stick (4 ounces) unsalted butter, softened
* 1/4 cup almond paste, cut into half-inch pieces
* 1/2 teaspoon pure vanilla extract
* 1 1/4 cups confectioners' sugar, plus more for dusting
* 4 egg yolks
* 2 eggs
* 1/4 cup sour cream

Directions

Preheat oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking
powder. Using a stand mixer with a paddle attachment, beat the butter
and almond paste on high speed until smooth, about 3 minutes. Reduce
speed to low and add vanilla extract and slowly pour in confectioners'
sugar. Mix until light and fluffy, about 3 minutes. Raise speed to
high and add the egg yolks and whole eggs, one at a time. Reduce speed
to medium and add the sour cream and dry ingredients and mix until
just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with
a spatula. Bake in the lower third of the oven for 35 minutes, or
until the cake is golden and pulls away from the sides of the pan.
Transfer pan to a wire rack and let cool. Remove from pan and dust
with confectioners' sugar.

Lasagna Rolls

No.1 in Food Network's Top 10 Pasta Recipes! :)

Cook Time: 50 min
Level: Intermediate
Yield: 6 servings

Ingredients
Sauce:

* 2 tablespoons unsalted butter
* 4 teaspoons all-purpose flour
* 1 1/4 cups whole milk
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* Pinch ground nutmeg

Lasagna:

* 1 (15-ounce) container whole milk ricotta cheese
* 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
* 1 cup plus 2 tablespoons grated Parmesan
* 3 ounces thinly sliced prosciutto, chopped
* 1 large egg, beaten to blend
* 3/4 teaspoon salt, plus more for salting water
* 1/2 teaspoon freshly ground black pepper
* 1 to 2 tablespoons olive oil
* 12 uncooked lasagna noodles
* 2 cups marinara sauce
* 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over
medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the
milk. Increase the heat to medium-high. Whisk the sauce until it comes
to a simmer and is thick and smooth, about 3 minutes. Whisk the salt,
pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and
pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water.
Boil the noodles until just tender but still firm to bite. Drain.
Arrange the noodles in a single layer on a baking sheet to prevent
them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce
over the bottom of the prepared dish. Lay out 4 lasagna noodles on a
work surface, then spread about 3 tablespoons of ricotta mixture
evenly over each noodle. Starting at 1 end, roll each noodle like a
jelly roll. Lay the lasagna rolls seam side down, without touching,
atop the bechamelsauce in the dish. Repeat with the remaining noodles
and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna
rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan
over the lasagna rolls. Cover tightly with foil. Bake until heated
through and the sauce bubbles, about 20 minutes. Uncover and bake
until the cheese on top becomes golden, about 15 minutes longer. Let
stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in
a heavy small saucepan over medium heat until hot, and serve
alongside.

Roasted Chicken Purses

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/4 cup shredded roasted chicken (or any leftover chicken,
light and/or dark meat)
* 3/4 cup whole milk ricotta cheese
* 1/2 lemon, zested
* 1/2 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt, plus more for sprinkling
* 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
* 32 small, square wonton wrappers
* 1 large egg, lightly beaten
* 4 tablespoons butter
* 1/4 cup grated Parmesan

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest,
thyme, salt, and pepper. Stir to combine.

On a dry work surface place 8 wonton wrappers. Place a rounded
teaspoon of the chicken mixture in the center of each wrapper. Using a
pastry brush, brush the egg wash around the chicken mixture. Bring
four corners of the wonton square together over the filling to form a
purse. Press the edges together tightly to form a seal. Wipe the board
with a towel until dry and continue making batches of 8 with the
remaining wonton skins.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the purses and cook until they float to the surface, stirring
occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 4 tablespoons of butter in a medium skillet. Turn off the heat,
add the cooked pyramids and gently toss. Transfer the pyramids to 4
serving plates. Sprinkle with grated Parmesan and sprinkle with salt
and pepper. Serve immediately.

Tomato, Mozzarella and Basil Bruschetta

Cook Time: 10 min
Level: Easy
Yield: 36 bruschetta

Ingredients

* 1 (32-ounce) can whole tomatoes, drained
* 1 cup fresh basil leaves, washed and spun dry
* 4 tablespoons extra-virgin olive oil
* 6 cloves garlic, peeled
* Kosher salt and freshly ground black pepper
* 2 large French baquettes, sliced 1-inch thick (about 36 slices)
* 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil
leaves, olive oil and 2 cloves garlic. Pulse until smooth, but
somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3
minutes or until light golden brown. Working quickly, rub the
remaining garlic on the toasted side of each slice and then lay a
piece of mozzarella cheese on top. Place bread back in oven and melt
cheese slightly, about 45 seconds. Remove from oven and spread one
tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.