Chef in the House
Taste of Tuscany
- Bruschetta con Pomodoro e Scamorza
- Lasagne al Sugo agli Asparagi (Asparagus Lasagne)
- Balsamic Salad Dressing
- Italian Roasted Potatoes
- Olive Oil & Fresh Orange Cake
Bruschetta con Pomodoro e Scamorza
(Bruschetta with Tomato and Smoked Mozzarella)
4 slices peasant style bread
Extra virgin olive oil
Salt 7 freshly ground pepper
4 slices ripe tomato
4 slices of smoked mozzarella cheese
Basil & Garlic
Slice bread and place on baking sheet. Use a pastry brush and brush extra virgin olive oil on top side of bread. Season with salt & pepper.
Bake for about 5 minutes in a 350 degree oven, Then rub with a piece of cut garlic (You can skip this step if you want.)
Take bread out and cover with sliced tomatoes (or drained, diced canned tomatoes). Top with a slice of cheese on each piece of bread.
Bake again until cheese is melted, remove from oven and drizzle with EVOO, sprinkle a little more salt and pepper and fresh basil and serve with Antipasti Platter
An antipasti platter can contain a variety of finger foods like salami, olives, hard cheeses, roasted red peppers-in any combination!
topLasagne al Sugo agli Asparagi (Asparagus Lasagne)
For the Asparagus Sauce
2 large white onions
2 lbs asparagus, washed, white part cut off, green part sliced thinly
7 tbs olive oil
Salt & Pepper
1 cup hot water
Place onions and olive oil in a medium until the onions are soft
Add the asparagus and cook ten minutes
Season with Salt and pepper, add hot water and continue cooking until very tender. This takes almost two hours.
For Bechamel Sauce
3/4 cup butter
3/4 flour
1 quart whole milk or cream, warmed
Freshly grated nutmeg
Salt
Melt butter in a skillet and using a whisk gently stir in flour until absorbed. Let cook while whisking about 5 minutes until the raw flour smell and taste is gone. It will look smooth and creamy.
Add the warm milk in a steady stream. Cook over low heat, stirring continuously until sauce is thick and creamy. Grate some fresh nutmeg into mixture and add salt to taste.
For Assembly (Preheat the oven to 400)
1 ball of fresh mozzarella
Freshly grated parmigiano reggiano
Salt & Pepper
Using a lasagne pan, put a layer of béchamel on bottom of pan, then a layer of noodles (I use no-bake noodles), then a layer of Asparagus Sauce and cover that layer with thinly sliced fresh mozzarella and a handful of grated parmigiano, then start over with the layers until you fill up the pan. Top with béchamel and cheeses and bake covered for about 40 minutes at 400, then uncover the lasagne, reduce the heat to 350 and bake until the top is bubbling and lightly brown (about 10 minutes)
Let lasagne rest for about 20-40 minutes until set before cutting. I like to make this the day before and bake it on the day it is to be served. You can also bake it the day before and gently reheat it and it is perfect!
Balsamic Salad Dressing
4 Parts Balsamic Vinegar (aged is best)
1 Tsp Honey
1 Part Extra Virgin Olive Oil
Salt & Pepper
Whisk honey into vinegar, add oil in a slow stream while whisking. Season with salt & pepper and toss with mixed greens. (I often add a teaspoon of Dijon mustard and shallots as well!)
Italian Roasted Potatoes
4 large baking potatoes
6 tbl EVOO (extra virgin olive oil)
5 leaves of sage
3 cloves of garlic
2 sprigs of rosemary
Salt & Pepper
1/2 cup of white wine
Place everything on roasting pan and cook in 400 degree oven for 25-35 minutes, stirring occasionally, until golden and crisp. Season with salt and serve on plate alongside lasagne and salad.
Olive Oil & Fresh Orange Cake
Zest of 6 organic oranges
Juice of two oranges
1/2 cup good quality extra virgin olive oil
4 large eggs
1/2 tsp salt
1 cup sugar
1 3/4 cup flour
1 T baking powder
Preheat oven to 350. Oil a 9" round cake pan.
Combine zest juice and olive oil
With a mixer beat eggs and salt together until frothy and light, about 2 minutes. Slowly add sugar and beat until pale and thick.
Combine flour and baking powder and slowly beat into eggs mixture.
Fold in zest, juice and oil.
Pour into prepared pan and bake about 50 minutes OR UNTIL TOOTHPICK COMES OUT CLEAN! (I check it after about 40 minutes)
Serve at room temperature with Milk Chocolate Ganache
Milk Chocolate Ganache
Boil 3/4 cup of heavy cream and pour over 10 ounces of chopped milk chocolate (use good quality chocolate and I often add a tablespoon or two of Grand Marnier before pouring on top of cake!)
