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You will be adding the broth a little at a time while stirring over boiling heat. Some of the broth will be absorbed and some of the broth will just evaporate. Begin adding the broth a cup at a time. Continue to stir the boiling rice with a wooden spoon or heat proof silicon spatula until the mixture begins to dry. Continue working the broth into the rice.

When the rice is just tender add the 3 cheeses and the salt and pepper. stir to blend

Transfer the rice mixture onto a oiled sheet tray in an even layer

Cool quickly and refrigerate until firm. Using a 1" pastry cutter, cut the rice into rounds and transfer onto another oiled sheet tray

Top with prosciutto bake at 425 for 10 minutes

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Alfredo Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

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4 ounces butter

6 ounces heavy cream

1/2 cup parmesan cheese -- grated

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Melt the butter in a heavy sauce pan

Stir in heavy cream and heat to just simmer. Don't bring the cream to a boil or the cream will break and the butter fat will float on the top.

Stir in the cheese and seasoning. Cook until thickened

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Almond Apricot Biscotti

Recipe By: Chris Koch

Serving Size : 36

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

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2 3/4 cups flour, all-purpose -- Sifted

1 1/2 Cups Sugar

1/2 cup Butter

2 1/2 Teaspoons Baking powder

1 Teaspoon Salt

1 Teaspoon Ground ginger

3 1/2 ounces White chocolate

1 2/3 Cups Whole almonds -- Toasted

2 each Eggs

5 tablespoons Apricot brandy

6 ounces Dried apricots

Place first six ingredients in food processor, process using the pulse function until a fine meal forms

Add chopped white chocolate and almonds, process until fine meal forms

In stand mixer beat eggs and brandy, gradually add flour mixture and diced dried apricots

Changed to dough hook and knead for five minutes

Line baking sheets and form two flat logs, chill for 30 minutes

Preheat oven to 350 °, bake for 30 minutes, remove and reduce oven temperature to 300 °

Cut log into slices, arrange slices on sheet tray, bake for ten minutes more

Yield:

"36 each"

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Antipasti frio insalada

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Salads

Amount Measure Ingredient -- Preparation Method

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4 ounces spring mix

8 ounces fresh mozzarella

2 each plum tomatoes -- slice each into 4 slices, European style

8 each fresh basil leaves

16 slices prosciutto

16 slices sopresatta -- or salami

8 ounces asiago Cheese

8 ounces roasted red peppers

8 ounces marinated mushrooms

4 ounces extra virgin olive oil

1 ounce balsamic vinegar -- top quality

This is a classic cold meat and vegetable salad. It is a good idea to chill the salad plates

Arrange a portion of spring mix on each plate.

In the center of each plate, place one slice of fresh mozzarella. While Americans slice tomatoes across into rings, Italians slice the plum tomatoes end to end. Slice these tomatoes in the Italian style and top each slice of fresh mozzarella with a slice of tomato and sprinkle with torn pieces of fresh basil.

Around the center of the plate, arrange the meat, cheese, roasted peppers and mushrooms

Drizzle with oil and vinegar

Serve with fresh country style bread.

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Aunt Eelena's Roasted Peppers

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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4 each bell pepper -- use variety of colors

2 tablespoons capers

2 cloves garlic -- minced

1 teaspoon salt

1/4 teaspoon fresh cracked black pepper

1/4 cup fresh basil

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side)

In large bowl, combine capers, garlic, salt and pepper

When all peppers are blackened, place in the bowl and turn to coat. Cover tightly with plastic wrap

Allow to steam for 30 minutes

Peel skin and remove seed, stem and pith, being careful to reserve all juices

Slice or pull into strips and return to bowl with capers and juices

Add torn fresh basil and mix together well

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Baked Clams

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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12 each clam shells or baking dish

2 cans chopped clams -- 6 oz cans

1 cup seasoned bread crumbs

1 tablespoon dried oregano

8 ounces butter -- melted

1/4 cup grated romano cheese

6 tablespoons mozzarella cheese -- shredded

salt and pepper -- to taste

Preheat oven to 400°

Place the clam shells or baking dishes on a baking sheet. In a large bowl, mix all the other items together well

Fill the shells and bake for 20 minutes or so

Description:

"Kitty Dolan Style"

Yield:

"12 each"

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Baked parmesan fish fillets with Orecchiette

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 pound orecchiette

1/3 cup parmesan cheese -- grated

1 tablespoon flour, all-purpose

1 tablespoon fresh thyme -- leaves removed

8 each white fish fillets -- flounder, snapper, sole

1/4 cup olive oil

1 each yellow onion -- diced

1 cup white mushrooms -- sliced

1/2 cup scallions -- sliced

2 cloves garlic -- minced

Cook the pasta as directed. Drain, coat with oil and hold warm

Preheat the oven to 425°

Place the cheese, flour and thyme in a zip lock bag. Place the fish in the bag and toss to coat, squeezing the fish gently to embed the coating, transfer to baking sheet. Bake the fish for 10 minutes -- more or less

In a heavy skillet, heat the oil. Add the onions, mushrooms, scallions and garlic. Cook over medium high heat until tender, about 5 minutes.

Carefully drain the liquid from the sauce over the pasta and toss to coat.

Portion the pasta on a plate, arrange the fish over the pasta and top the fish with the onion mushroom mixture

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Balsamic Glazed Vegetable Napoleons

Recipe By: Chris Koch Christina Pirello

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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Roasted Veg

1 Ea Red Onion -- slice thick

2 Ea Zucchini -- slice thin lengthwise

2 Ea Yellow Squash -- slice thin lengthwise

1/4 Ea Butternut Squash -- slice thin lengthwise

2 Tbsp vegetable Oil

1 Tbsp Soy Sauce

1 Tbsp Balsamic Vinegar

Tofu Filling

1/2 Lb Tofu, Xtra firm -- crumbled

1/2 Tsp Basil, Dried

2 Tsp Sesame Tahini

2 Tbsp Olive Oil

Pastry

6 Sheets Phyllo Dough

1 Tsp Basil, Dried

1 Tbsp Olive Oil

Preheat to 400°

In a bowl, whisk the oil, soy and balsamic vinegar. Pour over vegetables and toss to coat.

Transfer the vegetables to a baking sheet or dish and roast the vegetables for 25 minutes, set aside to cool

In a food processor, create a thick paste with tofu, basil, tahini and oil

Place a sheet of phyllo on the work surface, brush with oil and repeat twice more. You should have 3 sheets layered. Sprinkle the top with dried basil. Repeat. You now have two sets of sheets

Cut each set into six pieces - 12 total pieces

Place on sheet pans, bake for 10-12 minutes

Assemble napoleons by placing one square on plate, top with tofu paste, top with veg, tofu mix and square, repeat three layers

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Balsamic Vinaigrette

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- French C -- Italian

Dressings / Salad

Amount Measure Ingredient -- Preparation Method

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1/2 tablespoon Dijon Mustard

1 tablespoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 cup Balsamic Vinegar

1 cup Blended Oil

Whisk the mustard, sugar, salt, pepper and vinegar together

Slowly add the oil, drop by drop, whisking briskly to emulsify

Yield:

"10 ounces"

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Basil Oil

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- Italian Condiments

Dressings / Salad Pastas/rice

Amount Measure Ingredient -- Preparation Method

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2 Bunches Fresh Basil

2 C Olive Oil

1 Tsp Salt

1/2 Tsp Pepper

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the basil in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Purée the basil in a food processor

Add the oil and salt and pepper, stir well

Let sit for at least 1 hour, strain out solids.

Store oil under refrigeration

Yield:

"3 cups"

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Braciole

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 pound beef round steak, R-T-C -- in thin 1/4 thick slices

4 slices prosciutto

1 tablespoon pignolia -- pine nuts

2 tablespoons Romano cheese -- pecorino

1 clove garlic -- minced or pressed

2 tablespoons fresh flat leaf parsley -- minced

Olive oil for frying

Tomato Sauce - basic quick Italian

Espagnole sauce

The meat should be 6-8" in length, 3-4" wide and 1/3-1/4" thick. Season with salt and pepper

In a food processor mince together the prosciutto, pine nuts cheese garlic and parsley.

Divide the mixture among the beef slices and spread all the way to one end and to about one inch of the other. Beginning at the end where the mix is all the way. roll up tightly and tie to secure. Repeat.

Heat enough oil to coat the bottom of a heavy Dutch oven or skillet with a lid. Brown the rolls on all sides.

Add either the tomato sauce or the brown (ESPAGNOLE) to the pan over the rolls. Cover and braise, turning every 30 minutes for 1 - 1 1/2 hours

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Braised Fennel

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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3 tablespoons clarified butter

4 1/2 tablespoons Shallot -- julienned

1/2 teaspoon ground Cardamom

1/8 teaspoon ground Mace

2 each Fennel Bulbs -- cut in 6th

1 1/4 cups Chicken Stock

Melt the butter in a sauté pan with lid.

Sauté the shallots in butter until tender then add the spices. Stir to blend

Caramelize the fennel wedges on all sides. Add the stock and cook for 30 minutes over medium heat.

Transfer the fennel tot he serving bowl and reduce the braising liquid and pour over fennel.

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Broccoli Polonaise

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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1 pound broccoli

1/4 cup butter

1/4 cup bread crumbs

1 tablespoon lemon juice

1 each egg, hard-boiled -- riced

Remove florets from stem. Peel stem and cut into rounds. Bring a pot of salted water to boil. Place the broccoli in boiling water for 5 minutes. Transfer to strainer to drain. and keep broccoli warm.

Melt 1/4 of the butter in a sauté pan, add the crumbs and cook until golden. Set aside

Melt the remaining butter in a sauce pan, add lemon. Pour over broccoli and toss to coast.

Transfer to serving dish. Sprinkle with riced egg and bread crumbs.

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Bruschetta

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 loaf good bread -- sliced 3/4" thick

3 tablespoons extra virgin Olive Oil

2 each Plum Tomatoes -- seed and dice small

1 clove Garlic -- minced

2 tablespoons Basil -- chiffonade

1 tablespoon Parmesan Cheese

Salt And Pepper

4 tablespoons extra virgin Olive Oil

1/8 teaspoon Balsamic Vinegar

Brush one side of the bread with olive oil and bake oil side up in a 400° oven for 10 - 12 minutes or until golden brown or the bread can be grilled

In a mixing bowl, mix the diced tomatoes, garlic, basil, olive oil, vinegar, parmesan and salt and pepper. Set aside

Top each croute with mix

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Caesar salad

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian C -- Mexican

Dressings / Salad Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Egg Yolk -- whip to lite yellow

1 clove Garlic -- minced

2 each Anchovies fillet

1/4 teaspoon Worcestershire Sauce

1 dash Hot Pepper Sauce

1 tablespoon Red Wine Vinegar

1 dash Crushed Red Pepper

1 dash Dried Basil

1 dash Dried Oregano

1/4 teaspoon fresh cracked black pepper

1 cup olive oil

1 head romaine lettuce

1/2 cup shredded parmesan cheese

Croutons

This is actually a Mexican recipe but for some reason the Italian’s claim it.

Prepare croutons unless you have some made.

Separate the eggs, save or discard the whites. In a large bowl, whisk the egg yolks to a light yellow ( 2-3 minutes)

In a separate bowl, mash the garlic and anchovies into a paste with a fork. Add the Worcestershire, hot sauce, vinegar, basil, oregano, pepper and combine well. Whisk this mixture into the egg mixture

Place a soup bowl on the counter and lay a damp towel over soup bowl. Place the mixing bowl into the soup bowl. This will help to secure the bowl while whisking. Begin adding oil one drop at a time while whisking. After about half of the oil is added, begin to drizzle the oil in while whisking until all the oil is added.

If the oil is added too quickly, the emulsion will 'break' and the oil will separate (this is bad)

Tear lettuce into bite sized pieces, toss with dressing . Garnish with cheese and croutons

Yield:

"1 1/4 cups"

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Calamari Fritto

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound Calamari

1 Cup Buttermilk

1/2 Cup Flour

1/2 Cup Cornstarch

1/4 Cup Semolina Flour

2 Tablespoons Cornmeal

3/4 Teaspoon Ground Cumin

3/4 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

Clean the calamari if needed. Cut body into rings, leave tentacles whole. Place in buttermilk and soak for 1 hour

Combine all dry ingredients in a large bowl

Heat oil for deep frying to 375°

Dredge calamari in dry mixture, shake off excess and fry

Drain, serve with sauce rémoulade, sauce marinara or ginger lime dip

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Calamari Provençale

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- French

C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 pounds squid -- cleaned

1/2 quart peanut oil -- for frying

1/2 quart milk

1 each eggs -- well beaten

1 cup flour, all-purpose

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

1/2 tablespoon fresh flat-leaf parsley

1/2 clove garlic -- minced

1 each plum tomatoes -- peel, seed, mince

2 each scallions -- chopped

1/4 cup mushrooms -- quartered

1/2 clove garlic -- minced

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 teaspoon fresh lemon juice

1/2 teaspoon dry vermouth

Place squid in large bowl, cover with milk. Let stand 3 hours. Drain through strainer and discard the milk.

Pour peanut oil into a large pot and bring to 375° while preparing the calamari

Add the eggs to the squid and toss to coat.

Combine the flour, salt and pepper in medium bowl.

Dip squid into flour mixture, coating completely and shaking off excess.

Arrange in single layer on baking sheet.

Deep fry squid until golden, drain on paper towels

Melt 1/2 the butter in skillet, add parsley and garlic and cook over medium high heat. Add squid and toss to coat, transfer to dish and keep warm

In skillet, bring the heat to high and melt the remaining 1/2 butter. Add tomatoes, scallions, mushrooms, garlic, thyme and seasoning, cook for 3 minutes. Deglaze the pan with the lemon juice and vermouth. Spoon sauce over squid and serve.

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Cannelloni/Stuffed Pasta filling - Spinach with three cheeses

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra virgin olive oil

5 ounces spinach

1/4 cup yellow onion -- minced

1 teaspoon garlic -- minced or pressed

1/2 cup grated mozzarella cheese

2 ounces goat cheese

1/4 cup grated parmesan cheese

salt and pepper

heat the oilm in a sauté pan. Add the spinach and cook until wilted. Remove and transfer to clean towel. Squeeze to remove any excess moisture and then chop spinach

Add the onions and garlic to the pan and cook until soft

Combine the cheeses in bowl, add the spinach mixture and stir to combine

Season with salt and pepper

Yield:

"1 1/2 cups"

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Canneloni /Stuffed Pasta Filling - Margherita

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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3/4 pound plum tomatoes -- peel seeded and diced

1/2 cup grated mozzarella

1/4 cup ricotta cheese

1/4 cup grated parmesan cheese

16 each basil leaves -- chiffonade

The traditional term for peeled, seeded and diced tomatoes is: concassée. The traditional method to prepare this begins with bringing a pot of water to a boil and preparing a large bowl of ice water. Meanwhile, slice a shallow 'X' into the stem end of the tomato. Carefully lower each tomato into the boiling water and after 30 second or so, transfer to the ice bath. The skin from the tomato should easily peel away from the fruit. Quarter the peeled tomatoes lengthwise and remove the seeds. Slice each quarter into thin strips and across the strips into small cubes. If you have a 'Y' peeler, you can peel the tomatoes and dice as noted. This will save considerable time and the dice will be more firm. This may be a plus or minus depending on the type of recipe you are planning to prepare. I generally use the boiling method if the recipe is for a cooked (hot) dish and the peeler method for cold dishes, garnishes and salads.

Combine all the ingredients and blend carefully

Yield:

"1 1/2 cups"

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Cashew coffee biscotti

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Italian Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Cashews

1 3/4 Cups flour, all-purpose

1/2 Teaspoon Baking powder

1/4 Teaspoon Salt

2/3 Cup Sugar

1/2 Tablespoon Sugar

4 Teaspoons Butter

2 Tablespoons Instant coffee

2 Each Eggs

1/2 Teaspoon vanilla extract

Preheat the oven to 350°. Place the cashews on a tray or in a dish and toast cashews for ten to twelve minutes

Place the flour, the first measure of sugar, baking powder, salt and butter in the food processor. Process to a course meal texture

In a stand mixer bowl with a whip attachment, beat the eggs, instant coffee and vanilla until light and fluffy

Change to a dough hook, begin adding the dry ingredients, and work until a dough ball forms

Line a baking sheet, and form the dough into a "flat log like" shape. Sprinkle with the second measure of sugar

Bake for 20 minutes, cool, and then cut into slices (cookies). Arrange the slices on lined sheet tray, reduce heat to 300°

Bake the slices in the oven for an additional ten minutes

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Cavolfiore

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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1/3 cup fresh bread crumbs

1/3 cup extra virgin olive oil

1 head cauliflower -- separated into florets

1/4 cup oil-cured black ripe olives -- pitted and chopped

salt and pepper

Preheat the oven to 375° Toast the bread crumbs until golden - about 8 minutes, remove, set aside, increase the heat to 450°

Heat oil in a skillet and brown the cauliflower. Cover and transfer to the oven and bake for 5 minutes, or until tender

Transfer to a large bowl, add bread crumbs and olives, toss to coat.

Description:

"Baked cauliflower with black olives and bread crumbs"

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Cherry Tomatoes With Pesto Tuna

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 each Cherry Tomatoes

6 Ounces Canned Tuna

1 Teaspoon Garlic -- minced

1/4 C Fresh Basil

1/4 C Mayonnaise

2 Tbsp Parmesan Cheese -- grated

3 Tbsp Toasted Pine nuts

1 Bunch Fresh Parsley

Slice the stem ends of each tomato and scoop out seeds. Salt the inside and place cut side down to drain on paper towels.

Drain tuna well and crumble fine. Blend with the garlic, basil, mayo, parmesan and pine nuts. Use only enough mayo to bind.

Stuff tuna mix into tomatoes.

Remove leaves from parsley, completely line plate with leaves, place tomatoes on top.

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Chicken And Macaroni Soup with Tomato

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 Tbsp Olive Oil

2 Cloves Garlic -- minced

3 Tbsp Fresh Basil

1 Tbsp Fresh Thyme

4 Oz Ham, Smoked

2 Tbsp Tomato Paste

5 C Chicken Stock

1 C White Wine

18 Oz Chicken Breast -- s/b

1 C Tomato -- peeled, seeded and diced

8 Ea Sun-Dried Tomatoes -- soaked

1 C Macaroni -- elbow, cooked

1/4 C Parmesan Cheese

1/4 C Fresh Parsley

Heat the oil in the soup pot and cook the garlic and the herbs

Mix in the ham and tomato paste, stir to blend

Add the chicken stock and wine, bring to simmer

Add the chicken breast and simmer for 15 minutes, covered. Remove the chicken, cool and chop.

Add the diced tomato and chopped soaked sundried tomatoes

Place some of the cooked pasta in bowl, add soup, then some chicken, cheese and parsley.

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Chicken breast stuffed with sundried tomato ricotta - chicken cream sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Ea Sun-Dried Tomatoes

1 C Boiling Water

2 Oz Ricotta Cheese

1 Ea Egg White

1 Tsp Fresh Basil -- chiffonade

1 Tsp Garlic -- minced

1 Tsp Shallot -- minced

4 Ea Chicken Breast -- s/b

1 Tbsp Olive Oil

1 Tsp Shallot -- minced

1 Cup Chicken Stock

2 Tbsp Heavy Cream

1 Tbsp Parmesan Cheese

1 Tsp Garlic -- minced

3 Ea Scallion -- slice thin

Rehydrate the tomatoes. Chop them fine and make a paste of the tomatoes, cheese, egg, basil, garlic and shallots.

Pieces of poultry and meat are sometimes butterflied to make them larger and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Spread a layer of mixture on the breast, roll and tie if necessary

In a heavy skillet or Dutch oven, brown the chicken rolls on all sides about 3 minutes each side, reduce the heat to low. Cover and cook for 10 minutes

Remove the rolls and make the sauce. Increase the heat to medium high, add the olive oil and cook the shallots for 3 minutes

Add the stock and cream and stir to combine. Add parmesan, bring to near boil, the lower the heat to medium and simmer to thicken

Slice the rolls, transfer to a plate and sauce

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Chicken Cacciatore

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each chicken

3 tablespoons Flour

1/4 cup Olive Oil

2 tablespoons Shallots -- minced

1/2 cup Dry White Wine

3/4 cup Chicken Stock

1/4 cup Tomato Paste

1/2 each Bay Leaf

1/8 teaspoon Thyme

1/2 teaspoon Basil

1/8 teaspoon Marjoram

1 cup Button Mushrooms -- sliced

salt and pepper -- to taste

Begin by removing any package of inside parts. Rinse and drain the chicken. Place the bird on the back with the legs pointed toward you. With a very sharp chef knife, remove the tip and first joint of the wings. Save for stock. Next, slice through the skin between the legs and the breast. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone. Cut along the backbone, through the ribs until you reach the neck area. Place the breast inside up and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Season the chicken with salt and pepper. Place the flour in a plastic bag and add the chicken. Close the bag and toss to coat the chicken with flour.

Heat the oil in a skillet or sauté pan, brown the chicken (skin side down first) on both sides

Remove the chicken to a plate and keep warm. Pour off all but a couple tablespoons of oil/drippings from the chicken.

Add the shallots to the pan, and sauté until browned then deglaze the pan with white wine

Add the herbs, tomato paste and stock. Return the chicken and any juices to the pan, bring to a boil then reduce to a simmer. Cover and cook (simmer) for 30 minutes.

Add the mushrooms and simmer for 30 minutes more.

Adjust seasonings with salt and pepper

Description:

"chicken prepared in the style of the Hunter"

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Chicken Caprese Roulades

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic C -- Italian

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each tomato -- sliced in 8 slices

4 each chicken breast half without skin

8 each fresh basil leaves

8 ounces fresh mozzarella -- cut into 2 oz sticks

1 cup bread crumbs

1/4 cup flour

2 each eggs -- beaten

oil for frying

Slice the tomato into 8 slices. Sprinkle with salt and place on paper towel to drain

Preheat the oven to 400°

Butterfly each breast. Pieces of meat are sometimes butterflied to make them larger and more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped. If too thick pound to flatten to 1/4" thickness.

Position the breast with the "pointed" end away from you on the work surface. On the lower third of the breast, place two slices of tomato, top with two basil leaves and one piece of cheese.

Fold over the sides and roll up from the bottom.

Bread the roulades. The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop

In heavy skillet heat 1/2 inch deep oil to 350°

Fry the rolls on all side until browned, transfer to baking sheet. Finish in 400° for 10-12 minutes.

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Chicken Français

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each chicken breast half without skin

1 each egg -- beaten

1 cup flour

3 tablespoons olive oil

1 each salt and pepper to taste

1 each lemon

2 tablespoons butter

1/4 cup dry white wine

1/2 # pasta -- cooked

Pat the chicken breast dry and butterfly so that the thickness is even. Pieces of meat are sometimes butterflied to make them larger and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Sprinkle with salt and pepper. Slice the end off the lemon and make 4 slices. Save the rest until later

Heat the oil in a skillet until hot but not smoking.

Whisk the eggs until well blended with fork or whisk

Dredge the breast in flour making sure to coat completely.

Dip the chicken breasts into the eggs and quickly place in hot oil.

Fry the chicken for about 3 minutes, turn and cook for 3 - 5 minutes (depending in thickness) until done.

Remove the chicken from pan and keep warm. Drain excess oil from pan

Place pan back on heat, add the wine and boil to reduce the amount by 1/2. Squeeze the half of lemon into the pan

Remove the pan from the heat and add the butter. Swirl the pan until the butter melts, add the lemon slices

Place a portion of cooked pasta on plate. Place the chicken on the pasta and spoon on a little sauce and one slice of lemon per breast

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Chicken Fricassée

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each chicken

3 tablespoons Flour

1/4 cup Olive Oil

2 tablespoons Shallots -- minced

1/2 cup Dry White Wine

3/4 cup Chicken Stock

1/4 cup Tomato Paste

1/2 each Bay Leaf

1/8 teaspoon Thyme

1/2 teaspoon Basil

1/8 teaspoon Marjoram

1 cup Button Mushrooms -- sliced

salt and pepper -- to taste

Begin by removing any package of inside parts. Rinse and drain the chicken. Place the bird on the back with the legs pointed toward you. With a very sharp chef knife, remove the tip and first joint of the wings. Save for stock. Next, slice through the skin between the legs and the breast. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone. Cut along the backbone, through the ribs until you reach the neck area. Place the breast inside up and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Season the chicken with salt and pepper. Place the flour in plastic bag, add the chicken pieces and shake to coat the chicken with flour.

Heat the oil in a heavy pan and brown the chicken (skin side down first) on both sides

Remove the chicken from the pan and keep warm

To the pan, add the shallots and sauté to browned then deglaze the pan with white wine

Add the herbs, tomato paste and stock. Return the chicken to the pan, bring to a boil then reduce to a simmer. Cover and cook for 30 minutes.

Add the mushrooms, cover and simmer for 30 minutes more.

Adjust seasonings.

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Chicken Marengo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French C -- Italian

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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8 tablespoons olive oil

4 each chicken breasts

1/2 cup onion -- chopped

2 cloves garlic -- minced

4 tablespoons cognac

1/2 cup flat leaf parsley -- chopped

1 pound mushrooms -- remove stems and chop

1 pound plum tomatoes -- seeded, diced

1/2 pound crayfish -- tails

1/2 cup dry vermouth

4 each eggs

4 slices country bread, toasted

Slice bread, brush with olive oil and toast in 400° oven until golden brown, about 15 minutes. Hold warm.

Heat a portion of the oil in a sauté pan and brown the chicken breast for about 3-5 minutes per side until internal temperature of 165°, remove from pan and keep warm

Add the onions to the pan with a little more oil if needed and sauté until slightly browned, add the garlic and cook for 1 minute, stirring to combine. Remove the pan from the heat, add cognac, return to the heat and flambé

Add the chopped mushroom stems, about 1/2 of the parsley and the tomatoes, simmer for about 5 -10 minutes. Return the chicken to pan and heat though.

In a separate pan, place the mushroom caps, vermouth and crayfish tails, bring to a boil, cover and remove from heat.

In sauté pan, place about 4 tablespoons of oil. Heat the oil and tip pan so that the oil collects where the pan bottom meets sides. Crack and egg into the oil and oil-poach (fry) to desired degree of doneness.

Place toast on plate, top with chicken breast, sauce. Garnish with mushroom cap, crayfish and egg

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Chicken Marsala - healthy

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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2 chicken breast half without skin

1/2 cup chicken stock

2 tablespoons shallots -- minced

1/2 pound mushroom -- quartered

1/2 cup veal stock

3/8 cup marsala wine

Salt and pepper -- to taste

Heat chicken stock in pan

"Sauté" for 3-4 minutes per side, remove and keep warm

Add the shallots to the pan, cook stirring for one minute

Add the mushrooms and "sauté" for one minute more

Add the veal stock and wine, bring to boil, return chicken to pan

Plate the chicken and top with mushrooms and drizzle with pan sauce.

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Chicken Parmesan

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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6 each chicken breast half without skin

1 cup flour, all-purpose

1 1/2 cups bread crumbs

3 each eggs

1 cup vegetable oil -- for frying

12 fluid ounces spaghetti sauce

6 ounces parmesan cheese -- 1 oz each

Preheat the oven to 400°

Pound or butterfly the chicken breasts. Pieces of meat are sometimes butterflied to make them larger and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop.

Heat enough oil in a skillet to shallow fry the chicken. Pan fry the breasts, about 3 minutes per side, remove to cookie sheet or baking pan and keep warm.

Top each fried breast with 2 oz of sauce and a slice of cheese

Place in hot oven to melt cheese

To reduce the fat, use the Oven Fry Method: spray a baking sheet liberally with olive oil spray. Arrange breaded chicken in single layer on sheet and spray surface of each breast. Bake at 425° for 12 minutes, remove, add sauce and cheese and return to oven for about 3 minutes to melt cheese.

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Chocolate Brandy Hazelnut torte

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

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8 ounces semi-sweet chocolate -- chopped

1/3 cup granulated sugar

8 tablespoons unsalted butter -- small pieces

2 cups hazelnuts -- toasted and skinned

22 each ladyfinger cookies -- broken into small pieces

2 each eggs

3 tablespoons brandy

Raspberry Coulis

Place the chocolate and sugar in glass bowl. Place the bowl in the microwave for 2 minutes, stir to melt the chocolate

Set 1/2 of the hazelnuts aside. Chop the remaining nuts fine, add 1/2 of chopped nuts to whole nuts and set aside.

Mix the remaining chopped nuts with lady fingers in large bowl.

Line a 9 x 13 baking dish with plastic wrap.

In a stand mixer, cream the eggs and sugar together until light yellow. Stir in the chocolate mix. Combine well and pour over the lady fingers and nuts. Add the brandy and stir well.

Pour the mixture into the plastic lined dish and smooth the top. Sprinkle the surface with the whole/chopped nut mix and freeze for 3 hours.

Slice into very thin pieces and serve with raspberry coulis and whipped cream

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Cif and Ciaf

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

3/4 each onion -- minced

3/4 each carrot -- minced

3/8 teaspoon crushed red pepper

3/4 rib celery -- minced

3/4 teaspoon dried marjoram

2 1/4 pounds minced pork

3 fluid ounces dry white wine

11 1/4 fluid ounces canned tomatoes

3/4 teaspoon salt

3/4 loaf italian bread

Heat the oil , over medium high heat in a heavy pot that has a lid to fit. Sauté the vegetables, peppers and herbs for 3 minutes, stirring.

Add the pork, stir to combine reduce the heat to medium, and cook together for 20 minutes, covered.

Uncover the pot, increase the heat to high. When the pot boils rapidly, carefully add the wine and stir for about 3 minutes.

Add the tomatoes, adjust the salt and pepper and cover. Simmer for about 30 minutes.

Serve with fresh bread.

Description:

"braised pork"

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Cioppino Bazzuro

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1/2 cup Olive Oil

4 ounces Butter

1/2 each Onion -- chopped

1 medium Carrots -- clean and chopped

1/2 each Celery Rib -- chopped

1/2 each Green Bell Pepper -- cleaned and chopped

1/2 each Leek -- white only chopped

1/4 each Fennel Bulb -- chopped

28 fluid ounces Crushed Tomatoes

1 tablespoon Tomato Paste

4 cups water

2 each Bay Leaves

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Basil

1 pinch Cayenne

1 clove Garlic -- minced

3/4 pound firm White fish, Halibut, Cod, Sea Bass

8 each Sea Scallop

8 each Shrimp -- 16-20

1/4 pound Bay Shrimp

1/2 cup Flour -- 1-2 cups

6 ounces Crab Meat

1 cup Dry White Wine

8 each Manila Clams -- or other small clam

1/4 bunch Parsley -- chopped

In a stock pot, heat olive oil and the butter. Pour 1/2 of the melted mixture in a bowl for later use in this recipe

Sauté onions for 1 minute, add celery and a pinch of salt and pepper, stir, add carrots and a pinch of salt and pepper, stir, add leeks and a pinch of salt and pepper, stir, add fennel and a pinch of salt and pepper, stir for 4 minutes

Add crushed tomatoes, tomato paste, water, the dried herbs cayenne and garlic. Season with salt and pepper

Bring to a boil, reduce heat and cover for 2 hours, stirring occasionally

Heat the reserved oil/butter mixture in sauté pan

Place the flour in a zip lock plastic bag and dredge the fish and shrimp in flour and sauté to golden brown, transfer to the soup pot. Add the crab to the soup pot.

Deglaze the pan sauté pan with wine, add the clams and cover. Steam the clams until shells open, throw away any that don't open.

Add the clams to pot and strain wine/broth into pot. Season and serve in bowls dividing the items equally among bowls.

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Clams Casino

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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2 ounces Bacon -- diced

2 tablespoons Onion -- minced

2 tablespoons Red Bell Pepper -- minced

2 tablespoons Green Bell Pepper -- minced

1/3 cup Butter

1/2 tablespoon Lemon Juice

1/3 tablespoon Worcestershire Sauce

2/3 teaspoon hot pepper Sauce

16 each Clams -- scrubbed

1/4 cup Bread Crumbs

3/4 cup Clarified Butter

Fry the bacon until browned, remove from the pan and chop fine, reserve drippings in the skillet

Sauté onions and peppers in fat until tender, remove and cool

Melt 2 oz of butter in the sauté pan and sauté the bread crumbs until golden

Combine the butter, lemon juice, Worcestershire sauce, hot pepper sauce, bacon and vegetables. Mix well

Steam the clams until they open. Chop the cooked clams and add to the mixture. Save the best 1/2 of the shells.

Divide the mixture into each clam, sprinkle with bread crumbs

Store covered and bake at 400° for 15-20 minutes

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Classic cannelloni

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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Egg Pasta

1/4 cup olive oil

12 ounces ground meat - 90/10

1/4 cup chopped onion

1 teaspoon minced garlic

1 fluid ounce dry sherry

1 each egg

1/2 cup grated parmesan cheese

2 ounces prosciutto -- diced

2 ounces mortadella -- diced

2 tablespoons minced parsley

Béchamel

Sauce Marinara

Preheat oven to 450°

Roll pasta into sheets, cut into 4" x 5" rectangles, cook al dente, drain, rinse and hold in cold water

Sauté the meat in oil until lightly browned, remove the meat with a slotted spoon. Add the onions, sauté to light brown, add the garlic and stir for one minute

Deglaze the pan with the sherry and transfer to a food processor. Add the egg, cheese, cured meats and parsley, and pulse 5 or 6 time to combine

Place one of the cooked pasta sheet on work surface, sprinkle with 1 1/3 tablespoon of filling and roll loosely.

Spoon marinara into baking dish, place cannelloni on top, spoon béchamel over top of cannelloni . Cover with foil

Bake covered at 450° for 20 minutes, uncover and bake for 10 minutes more.

Yield:

"12 each"

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Conchiglie With Spinach And Pancetta

Recipe By: Chris Koch Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 Lb Shell Pasta

2 Tablespoons olive oil

2 C Heavy Cream

1/2 C Tomato Purée

1/2 C Grated Parmesan Cheese -- divided in 1/2

2 Oz Pancetta -- diced

1 10 Oz Bag Spinach -- washed

Preheat oven to 350°

In a small sauce pan, heat the oil over medium heat. Stir in the cream and tomato puree. Heat through. Remove from heat, add 1/2 of the cheese, stir to blend and season to taste.

In a 10 - 12" sauté pan, cook the pancetta for 3 minutes, add the spinach cook just to wilt the greens. Remove pan from heat.

Cook pasta per directions on the package, drain and transfer to mixing bowl. Add greens and sauce and stir together. Place in casserole, sprinkle with the remaining cheese

Bake at 350° for 25 minutes

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Country style bean soup

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

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1/2 C fava beans

1/2 C great northern beans

6 C water

1 Ea onion -- finely chopped

1 Ea carrot -- finely chopped

1 Stalk celery -- finely chopped

8 Oz savoy cabbage -- 1" pieces

1/2 Head bibb lettuce -- 1" pieces

1/2 c parmesan cheese -- grated

1/2 c olive oil

Place fava beans and the Great Northern Beans in separate large bowls. Cover both with water and soak overnight.

The next day, drain and place the fava beans in a soup pot, cover with freah water and bring the fava beans to boil, boil for 5 minutes. Drain and cool slightly.

Make a slit in each bean and remove skins. Drain beans

Bring 6 cup water to boil in large pot. Add all the beans, onion, carrots and celery. Partially cover and simmer 30 minutes

Add cabbage and lettuce, cook until beans are tender, ~ 1 hour.

Season with salt and pepper.

Ladle into bowls, sprinkle with cheese and drizzle with oil.

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Cracked Green Olives With Herbs And Preserved Lemons

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian C -- Middleastern

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 Lb brine cured green olives

1/4 C cilantro -- chopped

3 Tbsp mint -- chopped

1/2 Ea preserved lemon peel -- julienned

3 Tbsp preserved lemon juice

2 Tbsp olive oil

2 Cloves garlic -- minced

1/4 Tsp ground coriander

1 pinch crushed red pepper

Crack olives open. Place in a bowl. Cover with cold water and soak 4 hours.

Drain the olives well.

In a mixing bowl, stir together all other ingredients, add the olives, stir to coat.

Cover and store in refrigerator

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Creamed spinach

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - NE C -- Italian

Sides

Amount Measure Ingredient -- Preparation Method

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1 Each Yellow onion -- Chopped

3/4 Pound Italian sausage -- Casings removed

4 Pounds Spinach -- Stems removed washed well

1 Tablespoon flour, all-purpose

2 Cups Chicken stock

1/2 Cup Half and half

1/2 Teaspoon Ground nutmeg

In a large sauté pan or skillet, cook the sausage until no longer pink. Add the onions, and cook until lightly browned

Add the spinach, and toss to wilt

Add the stock, half-and-half and nutmeg. Stir to combine

Simmer for ten minutes

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Crispy Frico With Ripe Pear

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW C -- Italian

Salads

Amount Measure Ingredient -- Preparation Method

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1 cup Parmesan Cheese -- shredded

1/8 cup Flour

2 each Pear -- firm and ripe

2 tablespoons Balsamic Vinegar -- very old

1/2 ounce spring mix

Combine the shredded cheese and flour in a bowl

To make the frico, preheat a sauté pan or skillet. In the hot pan, form rounds of cheese, cook until browned, carefully turn over, cook to brown, remove

Cut pears into quarters, fan

Portion the spring mix on a chilled salad plate. Place a frico on each plate, top with fanned pear, drizzle with top shelf balsamic

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Crispy Roasted Garlic Risotto Cakes

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Italian Starch

Amount Measure Ingredient -- Preparation Method

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14 Cloves garlic -- peeled

2 Tsp olive oil

4 C water

2 Tablespoons butter

1/4 C onion -- finely chopped

1 C Arborio rice

1/2 C white wine

1/4 C parmesan cheese -- grated

2 c flour, all-purpose

1 cup olive oil -- for frying

Preheat the oven to 375°. Toss garlic with 2 tsp oil. Place in baking dish, cover with foil. Bake until tender - about 30 minutes. Uncover and bake 10 minutes more

Purée 1/2 of the garlic, slice the other 1/2 garlic

Bring 4 cups water to simmer, cover and keep hot.

The cooking of the rice is a 30-40 minute task and once started must be completed. Melt the butter in a sauté pan and sauté onions until lightly browned. Add the rice, sauté for 3 minutes, add the wine and continue stirring until almost completely absorbed. Begin adding 1 cup of hot water at a time, stirring until absorbed, continue until all water used.

Mix cheese, parsley, garlic into risotto, season. Transfer to a bowl and cool 30 minutes then refrigerate for 2 hours.

Shape or cut risotto into patties, dredge in flour and pan fry in olive oil until golden, drain on paper towels.

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Crostini alla Chiantigiana

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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4 tablespoons olive oil

2 tablespoons butter

1/2 stalk celery -- minced

1 each carrot -- minced

1 each onion -- minced

1/2 pound chicken livers

4 tablespoons dry white wine

2 tablespoons capers

1 clove garlic -- minced

3 each anchovies -- chopped

2/3 loaf bread

In a sauté pan or skillet, heat the oil and butter. Add the vegetables and sauté until tender.

Add the livers and cook through

Deglaze with the wine and cook until almost all the liquid is evaporated, transfer to a food process and run until smooth

Cut the bread and brush with olive oil.

Bake in preheated 400° oven until golden or grill the pieces of bread

Spread each piece with liver mixture, drizzle with good olive oil.

Description:

"Tuscan Chicken Liver Crostini"

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Crostini di Baccalà

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- Italian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 pound dried salt cod

2 cups milk

4 cloves garlic -- crushed

1 each white potato

1/2 cup heavy cream

1/2 cup extra virgin olive oil

salt and pepper to taste

12 slices ciabatta or other good country bread

Soak the salt cod in large bowl of cold water in refrigerator for 3 days, changing the water every 12 hours. Drain, pat dry, cut into 3-4" pieces.

In a heavy pot, bring the milk and 1/2 of the garlic to boil, add the cod, reduce to a simmer and cook for 35-40 minutes.

Steam the potato for 35-40 minutes, remove and peel and mash

Remove the pot of fish from the heat and let cool. Transfer the fish to a bowl, and strain the milk to remove garlic. Coarsely flake the fish, discarding any bones or skin.

In a small pot, bring cream and remaining garlic to simmer for 10 minutes, mash the garlic in the cream.

In large bowl, combine the mashed potato, flaked fish, cream mixture and 1/2 of the oil. Combine with spoon, mixture should be just moist enough to form patties.

Form patties and refrigerate, covered, for 20-30 minutes

Grill slices of bread and keep warm.

Add oil to sauté pan and cook patties for 2-3 minutes per side until golden brown. Place patties on crostini.

Description:

"Salt cod cakes on grilled toast"

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Croustades Niçoise

Recipe By: Chris Koch Chris Koch

Serving Size : 24

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 Ea Baguette

1 cup extra virgin olive oil

1 15 oz can Black Olives

2 Tbsp Minced Garlic

2 Tsp Capers -- diced

4 each plum tomato -- sliced

6 Oz Mozzarella Cheese -- shredded

S/P

Slice bread into 24 slices (croutes)

Brush on side of each croute and pan fry until golden. Cool on rack

Slice enough olives for 24 perfect rings

In a food processor, add the remaining olives, garlic and capers. Use the pulse to rough chop. Add enough oil to form thick paste

Peel the tomatoes and slice 24 perfect rings. Place on paper towel, sprinkle with salt, press another towel on top to remove excess moisture from the tomatoes and let rest for 30 minutes..

Preheat oven to 400°

Spread each croute with the olive paste, top with a slice of tomato, sprinkle with cheese and top with an olive slice

Bake at 400° until cheese melts

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Dark Chocolate Tart Dough

Recipe By: Chris Koch

Serving Size : 16

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

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1 Cup Flour

1/2 Cup Cocoa Powder

1/3 Cup Sugar

2 Teaspoons Instant Espresso Powder

1/4 Teaspoon Salt

4 Ounces Butter -- chilled and cubed

1 Each Egg Yolk

1 Tablespoon Ice Water

In a food processor, combine the flour, cocoa, sugar, espresso powder and salt. Pulse to combine

Pulse in the butter

Cut in egg yolk and water

Turnout on work surface, Fraisage (smear) to form dough, gather in ball, press into disk, wrap and refrigerate

Press into pan, dock, freeze for 15 minutes. When baking the crust for a pie, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust to the pan every 1/2" or so all over the crust.

Bake at 350° for 15-18 minutes

Yield:

"1 10" Tart"

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Dolce Torinese

Recipe By: Chris Koch

Serving Size : 28

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

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1 pound semisweet chocolate

1/2 cup rum

1 pound butter

4 tablespoons superfine sugar

4 each eggs -- separated

10 ounces almonds -- ground fine

2 pinches salt

24 each butter biscuits -- petits Beurre

1/2 cup confectioner's sugar

1 cup heavy cream

Prepare a loaf pan with oil spray. Spray very well, invert pan on paper towels to drain excess oil spray

Melt the chocolate in a double boiler, stirring until smooth. Remove from heat and stir in the rum

In a stand mixer, cream the butter and sugar until very pale yellow and fluffy. Add the egg yolks one at a time and beat until incorporated add the cooled chocolate mixture and beat well. Add almonds and stir to combine.

In a separate bowl, whip the egg whites to soft peaks. Whisk 1/4 of the egg whites into the chocolate mix then fold the remaining egg whites into the chocolate mix

Cut the biscuits into 1/2 inch pieces and add to the mix (careful not to add crumbs)

Spoon the mix into the loaf pan and chill for at least 4 hours or until firm - best to chill overnight. Slice and serve with whipped cream and a sprinkle of confectioner's sugar

Description:

"Chocolate Loaf"

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Egg Pasta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 cup Flour

1 cup Semolina Flour

2 each Egg

1/2 teaspoon Salt

1 tablespoon Olive Oil

2 tablespoons water

This is the traditional method. Mix the flours together on the work surface then form into a pile. Form a well in center of pile. Crack the eggs into well, add the salt, oil and as much water as needed. Using your fingers or a fork, begin by blending the liquid ingredients in the well and then begin moving outward to incorporate the flours. Continue working liquid into flours. Once it has come together, begin kneading the dough until soft and pliable.

The modern alternative method. Place the flours in a food processor with a pinch of salt and the olive oil. Pulse to cut in the oil. Add eggs and process to form dough. If the dough is too dry, add 1 teaspoon at a time to form dough. Let run for 1 minutes to knead the dough.

After either method, form the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes

For a softer dough use straight all purpose flour. This dough is better for stuffed pasta applications

To prepare the pasta by hand, knead the dough until very smooth and almost plastic like. Roll out with rolling pin and cut

OR follow the directions for your pasta machine

Due to a number of variables, the amount of liquid (Eggs, oil and water) will vary in this recipe depending on the time of year, the way the flours have been stored and the actual size of the eggs used. Additional liquid may be necessary to prepare the pasta dough. Experience is the best guide. To judge the proper consistency, rest the disk of dough on the edge of your hand. The dough should slightly drupe on either side of your hand.

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Eggplant Rollatini

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

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Sauce Marinara

1 each eggplant

3 tablespoons extra virgin olive oil

salt and pepper to taste

1/2 cup cherve

1/4 cup ricotta cheese

1 teaspoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon fresh thyme leaves -- minced

1/4 teaspoon crushed red pepper

1 pound fresh mozzarella

Prepare the sacue and keep warm

Remove the ends for the eggplant and slice into 8 slices for each eggplant

Preheat the oven to 450°. Lay the slices on baking rack over a sheet tray. Brush with oil and season with salt and pepper. Rost for 8 minutes, turn and roast for 8 minutes more. Remove from oven

In a mixing bowl, combine the cheeses, zest and juice, thyme and red peppers

Ladle some sauce into a baking dish.

Divide the cheese mixture among the slices of eggplant. Roll up end to end and place in the sauce in the baking dish seam down. Ladle additional sauce over top.

Top with shredded fresh mozzarella and bake for 15-20 minutes.

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Farfalle With Sausage And Smoked Mozzarella

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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16 Oz Italian Sausage -- sweet or hot

2 Tbsp Butter

2 Tbsp Olive Oil

1 C Fresh Sage -- minced

1 Ea Onion -- slice thin

2 Cloves Garlic -- minced

2 C Chicken Stock

16 Oz farfalle -- cooked

16 Oz Smoked Mozzarella -- shredded

Bring a pot of salted water to a boil. The rule of thumb when cooking pasta is 7 quarts of water per 1 pound of dry pasta. Cook the pasta per directions on box.

In a heavy skillet, brown the sausage on both sides, add enough water to the pan to cover the sausage 1/2 way up and simmer for 20 minutes, turning after 10 minutes. Remove the sausage from the pan, slice into rounds. Discard the cooking liquid

Wipe out the skillet and add the butter, add onions, sage and garlic. Cook until onions just begin to brown around the edges.

Add the stock and bring to boil, reduce the volume by 1/2

Add the pasta, stir to coat, transfer to platter, top with shredded mozzarella

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Farfalle with white clam sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Aquatic

Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 pound farfelle

16 ounces chopped clams

1/4 cup olive oil

2 cloves garlic -- minced

2 tablespoons flour, all-purpose

1/3 cup dry white wine

1/2 teaspoon crushed red pepper

3 tablespoons fresh flat-leaf parsley -- minced

Drain the juice from the clams and reserve the juice

Heat the olive oil in a heavy skillet

Add the garlic and cook while stirring for 1 minute

Add the flour and stir for 1 minute

Add the reserved cooking water, white wine and reserved clam juice and whisk until thickened slightly

Add the clams, pepper and parsley and simmer for about 15 minutes

Bring a pot of salted water to a boil. The rule of thumb is 7 quarts of water per 1 pound of dry pasta. Cook the farfalle per directions. Reserve 1 cup of cooking water for every 4 recipe portions.

Pour the sauce over the farfalle and toss to combine

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Fettuccini With Broccoli

Recipe By: Chris Koch Christina Pirello

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Olive Oil

4 cloves Garlic -- minced

20 each Oil Cured Olives -- pitted and halved

2 each Red Bell Pepper -- roasted, julienne

2 each Green Bell Pepper -- roasted, julienne

16 ounces fettucine

4 stalks broccoli florets

1/2 cup Parsley -- minced

6 sprigs Parsley

Heat the olive oil in a sauté pan and cook the garlic for 1 minute, add the olives and cook for 2 minutes

Add the roasted peppers and cook for 2 minutes, season with salt and pepper.

Bring a larger pot of salted water to a boil. Cook the pasta for 5 minutes, add the broccoli flowerets to the pot and cook for 5 minutes longer

Drain the pasta and broccoli and return to the cooking pot. Toss with olive and pepper mix, add parsley, toss, transfer to serving bowl.

Garnish with parsley sprigs

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Filetto di Maiale Affumicato Con

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian

Amount Measure Ingredient -- Preparation Method

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1 pound smoked pork loin -- cooked and cooled -- use leftover portion

2 each golden Delicious apple -- diced

6 ounces plain yogurt

1 each lime -- juiced

4 ounces mixed bitter greens

2 tablespoons fresh chives -- diced

1 tablespoon poppy seeds

Slice the cooked smoked pork loin

Mix diced apples with yogurt

Drizzle lime juice onto large platter

Arrange the pork in a circle around the edge of the platter

Place the bitter greens in the center, top with apple mix and sprinkle with chives.

Sprinkle poppy seeds all over

Description:

"smoked pork loin with apples, yogurt and bitter green salad - Trentino"

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Filling for stuffed pastas - basic spinach and cheese

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces spinach

1/4 pound Ricotta Cheese -- drained

2 tablespoons Parmesan Cheese -- grated

salt and pepper

1 each Egg -- lightly beaten

Bring a pot of water to a boil.

Blanch the spinach for 10 seconds. Remove, drain and let cool. Place the spinach in a kitchen towel and squeeze out the excess water. Chop the spinach finely

In a large mixing bowl, combine the spinach, ricotta, parmesan. Taste and add any salt and or pepper.

Mix in the egg. Use as desired

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Finocchio al Burro e Parmigiano-Reggiano

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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3 Each Large fennel bulbs

5 Tablespoons Butter

1/4 Cup Parmigiano-Reggiano -- Shredded

Trim, clean and cut each fennel bulb into six wedges

Blanch in boiling water for approximately five minutes, remove and drain

Heat the butter in a large saucepan over medium heat. Add the fennel, season with salt and freshly ground black pepper, toss to coat

Transfer the fennel to a serving dish, sprinkle with cheese

Description:

"Fennel with butter and Parmigiano-Reggiano"

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Fresh basil, fresh mint and orange pesto

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces Walnuts -- Toasted

2/3 cup Fresh basil -- Packed

2/3 cup Fresh mint -- Packed

2 tablespoons Orange juice

2 cloves Garlic

4 tablespoons Extra virgin olive oil

Toast walnuts and a 350° oven for 15 minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Place the basil and mint into a food processor, and chop fine

Add the walnuts, and pulse it until ground fine

Add the orange juice, garlic, and olive oil, process until desired texture is obtained. Texture can be chunky or very smooth purée

Freeze excess in ice cube trays. Once frozen, remove from trays and pack in zip-lock plastic bags.

Yield:

"2 cups"

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Fresh Mozzarella

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons citric acid

1 gallon whole milk

1/3 teaspoon rennet

Dissolve the acid in 1/2 c cool water and add to the milk

Warm the milk to 88° and add the rennet (mixed with 1/4 c water if using tablets, or directly if using liquid). Stir gently bring the temperature to 105° remove from heat and let rest until curds form.

Line a colander with cheese cloth and drain the curds for 15 minutes. Tie up the ends and hang over sink to drain for another 30 minutes

Place the curds in a large bowl and pour enough boiling water around the inside of the bowl to almost cover curds, let sit for 3 minutes. The boiling water will cook the curds.

Stir to knead and cook curds until cool enough to handle. Knead and stretch the mozz until smooth and shiny. Form into ball and transfer to a bowl of heavily salted water to stabilize.

Yield:

"1 pound"

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Fresh Tomato Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Olive Oil

1/2 cup Onion -- chopped

1 clove Garlic -- minced

1 1/2 cups plum tomato -- concassée

1/2 bunch Fresh Basil

1/2 each Bay Leaf -- crumbled

Heat the oil in a skillet or sauté pan over medium heat. Add the onions and cook until golden - about 5 minutes. Add the garlic and cook for 2 minutes

Add the tomatoes, herbs and season. Simmer for 5 minutes.

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Frico

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Misc/snacks

Salads

Amount Measure Ingredient -- Preparation Method

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1/4 Pound Asiago cheese

1/4 Pound Parmesan cheese

1/4 cup flour, all-purpose

In a food processor, shred each of the cheeses and combine with flour in a bowl

Sprinkle about 1/4 c. of the cheese in a hot pan {preferably non-stick or very well seasoned}. When the cheese begins to melt and brown, turn and cook until browned.

Description:

"Cheese Crisps"

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Funghi Marinati

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 fluid ounces extra virgin olive oil

1/2 cup water

2 each lemons, juiced

1 each bay leaf

2 cloves garlic -- crush with flat of knife

6 each peppercorns

1/2 teaspoon salt

1 pound button mushrooms

Combine everything except the mushrooms in pan. Place the mushrooms in a bowl.

Bring the mixture to a boil, reduce to simmer for 15 minutes

Strain the liquid into the bowl with mushrooms. Wipe out pan, and return the marinade and mushrooms to the pan, bring to a simmer for 5 minutes

Cool and serve

Description:

"Marinate mushrooms, modern"

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Gnocchi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds russet potatoes

1 cup flour, all-purpose -- plus additional as needed

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 each egg -- beaten

1/4 cup grated parmesan cheese

Preheat oven to 400°. Bake the potatoes for about 1 hour or until internal temp of 190°

When just cool enough to handle, remove the skins with a paring knife and press the cooked flesh through a ricer

In a large bowl, combine all the ingredients and work to form a dough, adding additional flour if needed to produce a soft but not sticky dough. Turn out onto a floured work surface and knead for 5 minutes.

Working with 1/4 of the dough at a time (keeping the rest covered, roll into a rope about 3/4 inch thick, cut into 1/2 inch pieces. Roll into balls and press lightly into a butter paddle while rolling down. Transfer to a baking sheet.

Bring 4 quarters of water to a boil, add the gnocchi and stir with wooden spoon. As soon as they float, remove and drain for 2-3 minutes.

Sauce as desired.

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Grilled endive with tarragon oil

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Fresh tarragon leaves

3/8 cup Extra virgin olive oil

1 1/2 tablespoons Red wine vinegar

1 1/2 tablespoons Extra virgin olive oil

4 each Belgian endive head -- Halved lengthwise

2 ounces pepato cheese

Blanch and refreshed the tarragon. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the tarragon in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Pat dry and transfer to a food processor. Add 3/4 c. of the oil, a pinch of salt, and blend until smooth

Combine the red wine vinegar, extra virgin olive oil, salt and pepper. Brush the cut side of each Belgian Endive, and place on a hot grill for approximately 4 minutes

Transfer the endive to a serving plate, drizzle with tarragon oil, and using a vegetable peeler shave the cheese over the endive

Served warm, or at room temperature

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Grilled Veal With Lemon And Sage

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Veal Loin

1 1/2 cups Chicken Stock

3/4 cup Brown Stock

1 1/2 Tbsp Fresh Sage -- chiffonade

2 Ea Lemon -- zested and juice

4 Tbsp Butter

Season the veal, set aside to make the sauce

In a heavy sauce pan, combine the stocks, sage and lemon juice and zest. Bring to a boil and reduce to a simmer to reduce the total volume by 1/4. Keep warm

If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

Heat the grill and cook the veal to 145° internal temperature. Remove from the grill and let rest for 10 minutes before slicing.

The butter is used to finish the sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan at a time and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

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Grissini

Recipe By: Chris Koch

Serving Size : 32

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

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1 cup warm water

2 teaspoons sugar

2 1/4 teaspoons Active dry yeast

1/4 cup Olive oil

2 1/2 cups flour, all-purpose

1/2 cup Semolina flour

2 teaspoons Salt

Dissolve the sugar and yeast in the warm water and let stand for ten minutes until foam appears. Add the olive oil

On a sheet of parchment paper, combine the flours and salt. When you need to add the dry ingredients, fold the parchment over until the corners meet. Pick the parchment up by the corners being careful not to let the dry ingredients pour out the ends.

Transfer yeast mix to stand mixer with dough hook attachment

On medium speed, gradually add the flour by pouring the ingredients out of the end, and knead for ten minutes

Shape dough on cutting board into a 4 in. by 16 in. rectangle. Brush with olive oil, cover with plastic wrap, and let rest for one hour

Preheat oven to 450°. Cut the dough into four equal parts, working with one part at a time. Cover remaining dough with plastic wrap

Coat each quarter with desired topping mix {see below}. Cut each quarter of the dough into 8 equal strips

Holding each strip at each end, gently pull until the length is doubled. Lay the dough on the work surface and rolling out from the center forms strips 14-16 in. long

Place on lined baking sheet, bake ten to twelve minutes until light brown, turning the sticks after six minutes. Cut and roll the next quarter while the other is baking

Variations and toppings:

1/2 tsp. of kosher salt and 1/2 tsp. of coarse black pepper mix together

1 tbsp. of sesame seeds and 1 tbsp. of kosher salt

2 tbsp. grated Parmesan cheese

Italian seasoning mix: used 2 tsp. of this next per quarter - 1 tbsp. dried oregano, 1 tbsp. dried basil, 1 tbsp. dried parsley, 1 tbsp. granulated garlic, 1 tbsp. crushed red peppers, 1 1/2 tsp. dried rosemary, 1 tsp. kosher salt

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Herb Pasta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 cup flour, all-purpose

1 cup semolina flour

3 each eggs

4 tablespoons mixed fresh herbs, parsley, rosemary, thyme, sage

1 tablespoon olive oil

water as needed

Combine the flours on a work surface. Using your fingers, form a well in the center of the pile

Break the eggs into the center and add the oil

Begin mixing the eggs with a fork. As the eggs are mixed, the flour will begin to mix in as well. Continue mixing until the flour and eggs are mixed well. You may need to add a bit of water if the dough is too dry. Add only a teaspoon at a time. Gather the dough into a ball and knead until smooth. This will take a bit of time. Form the dough into a disk. Rest the dough for 30 minutes wrapped in plastic. Roll out and cut as desired.

OR use a food processor. Add everything except water and run to form a ball of dough. Add water if needed. The dough should be firm yet flexible. Let the processor run for 1 minute to knead the dough. Wrap in plastic and rest for 30 minutes before rolling out and cutting.

A note: to determine if the dough is the proper consistency, form the dough into a disk, flattened slightly. Turn one of your hands with the fingers together and the thumb on top. Center the disk over the thumb and lay the disk on the edge of the hand. The disk should slightly droop over the hand. If the dough is too wet, the dough will form around your hand, and if too dry, the dough will maintain it's rigid shape.

Use your pasta machine to roll out the dough, or roll by hand to desired thickness

Yield:

"1 pound"

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Il lombo imbottito di vitello nello stile di Firenzia

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each veal loin IMSP # 344 -- chain removes, butterflied

1 10 oz baby spinach

12 ounces roasted red pepper

1 pound fresh mozzarella -- sliced thinly

salt and pepper

Butterfly the loin

Place a layer of baby spinach, then red pepper, then mozzarella.

Roll and tie the roast every 2 inches down the length. Roast at 325° for about 2 hours or until 165° internal

Description:

"Stuffed veal loin Florentine style with spinach, roasted red bell peppers and fresh mozzarella"

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Insalada Caprese plain

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces Mixed Greens

4 each Plum Tomato

16 ounces Fresh Mozzarella

4 teaspoons Balsamic Vinegar

2 fluid ounces Extra Virgin Olive Oil

1/4 cup Fresh Basil -- chiffonade

Place greens on chilled plate

Core and slice the tomato top to bottom.

Slice the cheese

Shingle the tomato and cheese on greens

Drizzle with vinegar and oil and sprinkle with freshly torn fresh basil

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Insalata di Finocchio, Arance, Rucola e Olive Nere

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Cup Extra virgin olive oil

1 Teaspoon Red wine vinegar

1 Teaspoon Fresh lemon juice

2 Each Large fennel bulbs -- Trimmed and sliced thin

2 Bunches Arugula -- Trimmed and washed

3 Each Blood oranges -- Peel removed, sliced into rounds

1/4 Cup oil-cured black ripe olives -- The pits removed

Combine the oil, vinegar and lemon juice in a large bowl

Place the sliced fennel in the dressing and toss to coat. Let rest for fifteen minutes

Add the arugula, toss to coat, transfer to serving bowl

Arrange the orange slices and olives on top

Description:

"Sicilian fennel salad with oranges, Arugula, and black olives"

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Insalata di melanzana

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Italian Dips

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant -- peeled and sliced into thin strips

1 gallon water

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

1 clove garlic -- pressed

3 tablespoons cider vinegar

6 tablespoons extra virgin olive oil

Peel and slice eggplant, blanch in water with vinegar for 3-4 minutes. Remove, drain and squeeze out excess liquid, chop fine

Make dressing with salt, pepper, herbs, garlic, vinegar and oil. Pour dressing over eggplant and toss to coat.

Description:

"eggplant salad"

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Italian hoagie

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic C -- Italian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each foot long hogie rolls

1 pound cappocola

1 pound mortadella

1 pound genoa salami

1 pound porvolone

1 head iceberg lettuce -- shredded

2 each tomatoes -- sliced thinly

2 each roasted red pepper -- sliced in strips

2 ounces italian salad dressing

Split the rolls lenghtwise and divide the ingredients among rolls. Drizzle with the Italian dressing.

Yield:

"4 sandwiches"

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Italian vegetable slaw

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each radish -- sliced

1/2 each fennel bulb -- sliced

1 head curly endive -- chopped

1/4 head red cabbage -- sliced

1/4 head green cabbage leaf -- chiffonade

1/2 head radicchio -- chiffonade

4 sprigs fresh parsley -- chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 fluid ounce lemon juice

Place the prepared vegetables in bowl

Add the vinegar, oil and juice the bowl

Toss to coat the vegetables and season with salt and pepper

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Italian Wedding Soup

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fluid ounce olive oil

1 cup onion -- diced

1 cup celery -- diced

1 cup carrot -- diced

1 cup ham -- diced

1 clove garlic -- minced

5 cups chicken stock

1 teaspoon dried oregano

1 teaspoon crushed red pepper

1 each bay leaf

4 ounces ground pork

4 ounces ground veal

4 ounces ground beef

1 each large egg

1/4 cup seasoned bread crumbs

12 ounces cooked white beans

8 ounces fresh spinach -- chopped

1/2 cup fresh flat-leaf parsley -- chopped

2 each large eggs

1/2 cup grated parmesan cheese

In a large soup pot, add the oil and cook the onions, garlic, celery, carrots and ham until vegetables are tender but not browned.

Add the stock, oregano and pepper and simmer for 20 minutes.

Combine the ground meats, egg and breadcrumbs. Mix well and form into meatballs of teaspoon portions

Drop the meatballs into the soup and cook until they float.

Stir in the beans, spinach and parsley.

Whisk the eggs until well blended and then mix in the cheese and whisk again. Pour the egg mix into the soup in a thin steady stream while gently stirring to create strings.

Simmer for 10 minutes

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Lady Fingers

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces cornstarch

4 ounces bread flour

6 each eggs -- separated

6 ounces sugar

4 drops lemon juice

Preheat to 425°. Sift the cornstarch and flour together

Whip the egg yolks and 1/3 of the sugar until creamy, transfer to large mixing bowl and clean the stand mixer bowl completely.

Add 1/3 of the sugar along with the lemon juice to the egg whites, whip until foamy and tripled in volume, gradually add the remaining sugar and whip to stiff peaks.

Fold the egg whites into in the reserved yolk mixture

Fold in the flour mixture into the egg mixture. Transfer to a piping bag with a plain tip and pipe line 3-4" by 1/2" thick onto parchment or silpat lined baking sheet. Another option is to spread the batter onto a lined sheet tray to create a sheet of cooked lady finger cake. Bake at 425° for 8 minutes

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Lemon - thyme pesto

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 Cup Fresh flat leaf parsley -- Pack

1/4 Cup Pine nuts

3 Tablespoons fresh thyme

1 Tablespoon Lemon zest

1 Tablespoon Lemon juice

1/2 Cup Olive oil

In a food processor, pulse the parsley and thyme together until very finely minced

Add the pine nuts and pulse until combined

Add the lemon zest, lemon juice, and the olive oil. Pulse the unit until desired texture is obtained - can be anything from thick and chunky to a very smooth purée

Yield:

"1 1/2 Cups"

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lo spaghetti con i molluschi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spaghetti

2 pounds little neck clams

1/4 cup olive oil

2 cloves garlic -- sliced

15 ounces canned tomatoes -- diced

1/4 cup fresh flat-leaf parsley -- minced

1/2 teaspoon crushed red pepper

1/2 cup fresh basil -- minced

Bring a pot of water to a boil for the spaghetti

Meanwhile, scrub the clams. In a heavy pot with a lid, place the clams and about 1 cup of water. Bring to a boil, cover and let steam for about 5 minutes. Remove the clams, discarding any unopened and strain the juice through a fine sieve or cheese cloth. Reserve the liquid.

In a heavy skillet, heat the olive oil, sauté the garlic briefly, add the tomatoes, parsley and basil. Adjust the seasonings.

Add the reserved clam juice to the sauce, stir to combine and let simmer until the spaghetti is done.

Bring a pot of water with a tablespoon of salt to a boil and cook the spaghetti to al dente

Drain the spaghetti, add a couple of spoonfuls of sauce to the spaghetti and stir to coat.

Divide the spaghetti between bowl, top with the sauce, dividing the clams evenly

Description:

"Spaghetti with clams"

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Maccheroni alla Chitarra - ragù d' angnello

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Egg Pasta

3 cloves garlic -- halved

2 tablespoons fresh rosemary

2 tablespoons fresh thyme

1/3 cup extra virgin olive oil

1 small hot pepper -- seeded cut in thin strips

2 each red bell pepper -- seeded cut in thin strips

1 each bay leaf

1 pound ground lamb

2/3 cup red wine

1 pound plum tomato -- seeded and diced

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

2 ounces pecorino romano -- shredded

Prepare the fresh pasta per recipe and cut on a Chitarra or set pasta machine for fettucini size

Mince the garlic, rosemary and thyme together and set aside

Heat the oil in a heavy pan and cook the minced mixture until softened. Add the peppers, bay and cook for 1 minute. Add the lamb and brown.

Deglaze the pan with the wine and boil to evaporate most of the wine

Stir in the tomatoes, salt and pepper. Bring to boil, reduce to low, cover and simmer for 30 minutes. Discard the bay after cooking

Cook the pasta, mix with a small amount of sauce, portion pasta and top with remaining sauce

Description:

"Macaroni made on the guitar with lamb sauce"

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Marinated Tuna and white bean salad in tomatoes

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Entree, Aquatic Hors D' Oeuvres

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces cannelini beans -- drained and rinsed

12 ounces canned tuna

1/2 cup red onion -- minced

1/4 cup fresh flat leaf parsley -- minced

1/4 cup red wine vinegar

2 ounces extra virgin olive oil

1 teaspoon pimenton -- sub paprika

salt and pepper -- to taste

4 each tomatoes -- either plum or medium slicing

2 each eggs, hard-boiled -- diced

In a large bowl, fold together the beans, tuna, red onion.

In a small bowl, whisk together the vinegar, oil, pimenton and salt and pepper. Pour over the bean mix and gently combine to coat.

Remove the tops from each of the tomatoes. Using a spoon, remove the seeds and core of each tomato.

Fill the tomatoes with the salad, sprinkle each with minced/diced eggs

Yield:

"8 each"

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Marsala Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 tablespoons shallots -- minced

1/2 pound mushroom -- quatered

4 cups veal stock

1/2 cup marsala wine

Salt and pepper -- to taste

2 tablespoons corn starch

1/4 cup water -- for slurry

heat the oil in a sauté pan and cook the shallots until translucent then add the mushrooms. Add more oil if necessary and cook the mushrooms for 3-5 minutes.

Add the marsala cook the mixture until almost all of the liquid is evaportated

Add the veal stock and reduce the total of liquid by half. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

Thicken with corn starch slurry if desired, season with salt and pepper. A slurry is used to thicken a liquid such as a sauce or soup. A slurry is made by whisking together a pure starch and cold water. The starch can be flour, but the preferred types of starch are: arrowroot, corn starch or kudzu (kuzu). Quickly whisk the slurry into the liquid and continue to gently stir or whisk until the desired thickness is obtained.

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Mascarpone filling for tiarmisu

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each eggs

3/4 cup light corn syrup

3 cups heavy cream

16 ounces mascarpone cheese

Whip the eggs at a high speed until they foamy

Bring the corn syrup to a boil and gradually pour into the eggs and continue to whip until cool

Whip the cream until stiff peaks form

Stir the egg mixture into the cheese then stir in the whipped cream

Yield:

"1 1/2 quarts"

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Meat Balls

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound ground pork

1/2 pound ground beef

1/2 pound ground veal

2 each eggs

1/2 cup bread crumbs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Place all the ingredients in a large bowl and mix well by hand. Form into desired size balls

Wet your hands with water and roll the balls to pack and compress.

There are two cooking options. (1) preheat the oven to 350° arrange the balls on a baking sheet and bake for 30-40 minutes depending on the size balls; or, (2) heat enough olive oil in a skillet to coat the bottom, brown the balls on all sizes over medium high heat, reduce heat to medium low and cook until cooked through.

Yield:

"24 each"

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Mediterranean Vegetable Paella

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Olive Oil

1 Ea Onion -- diced

1 Ea Leek -- rinse, clean, dice

1 Pinch Sea Salt

1 Ea Carrot -- diced

1 Ea Red Bell Pepper -- roasted, clean, dice

1/2 C White Beans -- rinsed and drained

1 C Brown short grain rice -- rinsed well

1 Pinch Saffron -- soak in 1/4 c hot water

1/4 cup warm water

1/4 C Mirin

2 Ea Bay Leaf

1 1/4 C Water

5 Ea Sun-Dried Tomatoes -- soak & dice

10 Ea Oil-Cured Black Olives -- pitted and halved

1/4 C fresh flat leaf parsley -- minced

Place oil in pressure cooker, sauté onions and leek, season. Add the carrots, season. Add the roasted peppers

Stir in beans, rice, saffron and soaking water, mirin and bay.

Add water, cover loosely, bring to boil. Add pinch of salt and sun-dried tomatoes.

Seal, bring to pressure, reduce, cook for 25 minutes

Reduce pressure naturally for 25 minutes

Stir in olives, scallions and parsley.

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Melanzane alla Parmigiana

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each eggplants

2 1/4 cups extra virgin olive oil

3 cloves garlic -- minced

42 ounces canned whole tomatoes

3 tablespoons fresh basil

12 ounces fresh mozzarella

3/4 cup parmesan cheese -- grated

1 1/2 cups flour, all-purpose

6 each eggs -- beaten

3 cups bread crumbs

Slice the eggplants about 1/2" thick. Sprinkle both sides with salt and place in a colander to drain for 1 hour

Heat a bit of oil in a heavy pan, add garlic for 1 minute, the add the tomatoes and basil, season and simmer for 30 minutes or so

Preheat oven to 375°

Brush any excess salt from the eggplant slices

Place the flour in shallow bowl. Whisk the eggs and place the eggs in a second shallow bowl. In a third bowl place the breadcrumbs.

Dredge the egg plant slices in flour, dip in eggs and coat with breadcrumbs.

Place enough oil in clean sauté pan to come up 1/2 the sides of the slices, and fry the slices, turning until golden on both sides, about 2-3 minutes per side

In a 9x13 baking dish, place a layer of sauce, top with the eggplant, sprinkle with mozz, repeat ending with sauce on top. Sprinkle with parmesan.

Bake uncovered for about 25-30 minutes or until brown and bubbly

Description:

"Eggplant Parmesan"

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Menestra da orzi - Trentino

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian

Amount Measure Ingredient -- Preparation Method

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2 quarts stock

2 cups water

3/4 cup barley

1 cup celery -- diced

1 cup carrot -- grated

1 cup onion -- diced

4 cloves garlic -- crushed

1/2 cup red wine

1 each lemon -- zest

1 tablespoon kosher salt

1/2 teaspoon fresh ground black pepper

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 cup fresh flat-leaf parsley -- minced

2 each bay leaf

1/2 tablespoon dried rosemary -- crushed

15 ounces canned tomatoes

4 tablespoons tomato paste

4 ounces parmesan cheese -- shredded

Place the stock (your choice: beef, chicken or vegetable) and the water in a large stock pot.

Add the barley and bring to a boil. Reduce the heat to simmer and add the vegetables, red wine, zest, salt and pepper. Simmer for about 2 hours with the cover on. Stir the pot occasionally to keep barley for sticking to the bottom of the pot.

Add the herbs, and tomato products. Cover the pot and simmer for about another hour.

Ladle into bowl and garnish with shredded cheese.

Description:

"Italian barley soup"

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Minestrone Soup

Recipe By: Chris Koch

Serving Size : 8 Preparation Time :1:15

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil

1 clove garlic -- minced

2 cups onions -- chopped

1 cup celery -- chopped

1 small can tomato paste

6 cups beef broth

1 cup cabbage -- shredded

2 whole carrots -- sliced

1 teaspoon salt

1/4 teaspoon black pepper

1 whole zucchini -- sliced

12 ounces green beans

1 can red kidney beans

1 cup macaroni

Heat the oil in a large soup pot.

Add the garlic, onion and celery. Cook until softened.

Stir in the tomato paste, broth, water, cabbage, carrots, salt and pepper. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour.

Add the remaining ingredients. Cook 10-12 minutes until macaroni is tender.

Description:

"Italian vegetable soup"

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Moules Marinière

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 pounds mussels

1 cup water

2 cups dry white wine

4 cloves garlic -- minced or pressed

1 bunch fresh flat-leaf parsley -- minced

Place the water and wine in a large pot with a lid. Add the garlic and bring to a boil.

Debeard the mussels. If any mussels are open, gently tap the shell. If the mussel closes, use. If mussel remains open, discard.

Place the mussels in the pot, cover and steam for about 5 minutes, or until all the mussels are open.

Place mussels in bowl and ladle cooking liquid over. Caution: sand and other sediment will fall to the pot and should be discarded.

Sprinkle the minced parsley over mussels.

Description:

"Steamed Mussels in white wine and garlic"

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Mushroom And Rosemary Risotto pressure cooker method

Recipe By: Chris Koch JM

Serving Size : 4

Categories : C -- Italian Pressure Cooking

Amount Measure Ingredient -- Preparation Method

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1 Tbsp Olive Oil

1 Ea Onion -- chopped fine

1 tablespoon Fresh Rosemary -- chopped

1/2 C Tomatoes -- seeded and diced

1/2 C Carrot -- chopped

1/2 C Mushroom -- sliced

1 Cup Aborio Rice

2 Cups Broth

1/4 cup heavy cream

1/4 cup grated fresh Parmesan cheese

Heat oil in pressure cooker, sauté onions.

Add all the other ingredients except cream and cheese. Bring to boil, lock lid, bring to pressure for 10 minutes.

Reduce pressure quick method and stir in cream and cheese

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Mushroom And Spinach Soup

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

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1/3 cup Oil

1 1/3 each Onion -- minced

2 2/3 cloves Garlic -- minced

1 pound Button Mushrooms -- 1/2 dice, 1/2 slice

1/2 pound Shiitake Mushrooms -- diced

1 1/3 tablespoons Fresh Thyme

8 cups Chicken Stock

1 10 oz bag Spinach -- chiffonade

1 1/3 tablespoons Parsley

In a heavy pot, heat the oil, cook the onion until tender but not browned for 3 minutes, add the garlic and stir to combine. Add the mushrooms, thyme, and cook until all the liquid is evaporated or absorbed

Add the stock, bring to a boil, reduce to simmer for 20 minutes

Stir in the spinach and serve immediately. Garnish with parsley

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Mushroom cheese pasta filling

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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3 tablespoons Marsala wine

1 cup Mushrooms -- Chopped small

1/4 cup Yellow onion -- Chopped

1 teaspoon Garlic -- Chopped

3 tablespoons Bread crumbs

2 tablespoons Parmesan cheese -- grated

1 tablespoon Fresh flat leaf parsley -- Chopped

1 pinch Cayenne

Pour the Marsala wine in a sauté pan, add the mushrooms, the onions and garlic. Cook over high heat until all the liquid is evaporated.

Transfer to a food processor, add the bread crumbs, cheese, parsley and cayenne. Pulse to blend. Adjust seasonings and chill

Yield:

"1/2 cup"

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Neapolitan Margherita Pizza

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sandwiches

Amount Measure Ingredient -- Preparation Method

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Pizza Dough

1/2 cup extra virgin olive oil

2 cloves garlic -- minced or pressed

1 1/2 pounds plum tomato

1/2 teaspoon salt

16 ounces fresh mozzarella -- sliced very thin

1/4 bunch fresh basil

1/4 cup shredded parmesan cheese

Preheat oven with stone at 500° for 30 minutes

Remove the stem end from each tomato and slice from top to bottom in 6 - 7 slices each. Arrange the slices on a paper towel. Sprinkle with salt, and let drain for 20 minutes. Place paper towels on top and gently press to remove excessive juice from tomatoes

Roll dough out to desired shape. Place on cornmeal dusted peel.

Combine oil and garlic and brush the crust liberally. Reserve the excess oil and garlic

Arrange slices of fresh mozzarella over surface of pizza, arrange slices of tomato around surface; arrange whole basil leaves among the tomato slices.

Drizzle with extra oil and garlic mixture

Transfer to oven and bake for 8-10 minutes. Sprinkle with shredded parmesan

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No cholesterol Egg Pasta Dough

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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2 cups Flour

2 cups Semolina Flour

10 each egg whites

1 teaspoon Salt

1 tablespoon Olive Oil

Place the flours in a food processor with a pinch of salt, pulse to combine

Add the egg whites and process to form dough Ball. Form the dough ball into a disk, wrap in plastic and refrigerate for 30 minutes.

For a softer dough use straight all purpose flour. This dough is better for stuffed pasta applications

Use your pasta machine per directions or roll out by hand on flour dusted work surface until very thin.

Make sure the rolled dough is not sticky and roll up into a log. With a very sharp knife cut into strips as thick as desired.

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Olivo Ascolane

Recipe By: Chris Koch

Serving Size : 60

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 each chicken breast

2 pounds meatloaf mix

60 each pitted green olives

1 each lemon, juiced

3 ounces romano cheese -- grated

1/4 teaspoon freshly ground black pepper

4 cups bread crumbs

6 each eggs -- beaten well

Olive oil for frying

Poach the chicken in water, reserve broth

Place the chicken in a food process and grind finely, add to the meatloaf mix, add the cheese, lemon juice and combine well.

Slit the olives on one side and stuff with mixture, then cover the olives with about 1/2 Tbl of the mix

Roll the olives in bread crumbs, then dip in egg, then roll in crumbs. Moisten hands and roll like meat balls.

Prepare deep fryer with at least 1" of oil.

Fry for about 1 1/2 minutes until golden. The best way to safely deep-fry is to use an appliance designed to deep-fry. If you are using a simple pot on the stove, be very careful. Begin by choosing a heavy gauge pot and filling it no more than 1/4 full of good vegetable oil like soybean or peanut. Heat oil to desired temperature. Many items being deep-fried require only a depth of oil about one inch Use a deep frying thermometer to monitor temperature. If you don't have a deep frying thermometer available, use the following guidelines: heat oil slowly; dip wooden spoon into oil -- if bubbles form around spoon, the oil is at, or near, the proper frying temperature; adjust heat to maintain strong bubble production around frying foods; smoking oil is too hot -- remove from heat and let cool; Bread or batter food to be fried and carefully lower into hot oil making sure the oil does not boil over the sides of the pot.

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Orange and Almond Biscotti

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Italian Cookies and candy

Amount Measure Ingredient -- Preparation Method

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3 c flour, all-purpose

4 tsp baking powder

1 c sugar

3 1/2 oz butter, unsalted

3 ea egg

3/4 c almonds, blanched -- chopped

1/2 c candied orange peel

3 tbsp orange liqueur

1 ea egg yolk -- beaten

Preheat the oven to 350° and position a rack in the center. Line sheet pan with parchment paper

Sift the flour, baking powder and sugar together

In a stand mixer with a whip attachment cream the sugar and butter for 3-5 minutes until light yellow and fluffy

Add eggs -- one at a time, and beat until fluffy

Reduce the speed to low and mix in the nuts and candied orange peel

Add the flour mixture and liqueur and beat until well blended

Transfer the dough to the lined baking sheet and form into a slightly oval log and place in the freezer for 30 minutes

Beat the egg yolk and brush log to completely coat.

Place in the oven and bake until golden and firm {about 30 minutes}. Reduce the temp to 325°

Using serrated knife, cut the baked log into 3/4" thick diagonal slices. Arrange the slices upright on baking sheet and bake another 25 minutes until crispy and crunchy delicious.

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Orecchiette With Porcini And Pancetta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 Oz Dried Porcini Mushrooms

4 Oz Pancetta

1 Ea Onion -- diced

16 Oz Orecchiette

1 C Heavy Cream

1/2 C Fresh Basil -- chiffonade

1/4 C Parmesan Cheese -- grated

salt and pepper to taste

Place the dried mushrooms in a heat proof bowl and just cover with boiling water, stir and soak for 30 minutes

Drain and chop the rehydrated porcini; strain and reserve the soaking liquid

Cook orecchiette al dente

In a skillet or sauté pan, brown the pancetta. Add the onions and cook until soft

Add the porcini to the pan, add the reserved liquid. Bring to boil and reduce the soaking liquid to a couple of tablespoons

Add the cream and basil, reduce to 1/2 volume - season

Add the pasta to the sauce, toss to coat and portion into bowls, garnish with cheese and pepper

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Osso Bucco

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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12 each Veal Hind Shanks

3 cups Flour

1 1/2 cups Olive Oil

3 each Onion -- diced

3 Rib Celery -- diced

6 each Carrot -- diced

7 1/2 cups White Wine

6 cups Chicken Stock

6 cups Beef Stock

6 cups Tomato -- concassée

6 tablespoons Orange Zest

6 tablespoons Lemon Zest

1 cup fresh flat-leaf parsley

Heat the oil in a heavy pot or Dutch Oven. Season the shanks with salt and pepper and dredge in flour, shake off excess flour. Brown the shanks on both sides. You may have to do this in batches. It is important to not overload the pot - you should hear the sizzle. Remove the shanks and set aside.

Add vegetables to the pot and cook until soft, stirring, about 5 minutes

Add the wine and stock, reduce the total volume by 1/2. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

Return the veal to the pot, add tomatoes, 1/2 zest and 1/2 parsley

Cover and simmer for 45 minutes. Turn the shanks every 15 minutes. Transfer to plate or serving platter and garnish with zest and parsley

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Pan seared Lamb Loins with Gnocchi

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 teaspoon butter

3 each lamb loins -- about 1/2 pound each

salt and pepper

1/2 cup flour, all-purpose

2 medium leeks -- white and light green parts only, clean and slice 1/2" thick

8 ounces mushrooms -- sliced

28 ounces canned diced tomatoes

1/2 cup red wine

Demi Glace

Gnocchi -- cooked and drained

In a skillet, heat the oil and butter over medium high heat until foaming stops.

Season the loins with salt and pepper and dredge in flour, shake off excess and place in skillet. Brown on all 4 sides, about 2-3 minute each side. Continue cooking to internal temp of 130° (MEDIUM RARE), remove and keep warm.

Reduce the heat to medium, add the leeks and cook for about 2 minutes; add the mushrooms, toss to coat and cook for 2 minutes longer; add the tomatoes and simmer for about 5 minutes longer

Add the wine and demi glace, adjust seasonings.

Add about 1/2 of the sauce to the cooked gnocchi and toss to coat.

Portion the gnocchi on plates. Slice the loins (1/2 each per plate) arrange slice on plate and top with portion of remaining sauce.

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Pappardelle with Pork, Porcini And Herbs

Recipe By: Chris Koch Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 Batch Egg Pasta -- cut wide noodles

1 Oz Dried Porcini Mushrooms -- rehydrated

1/2 C Olive Oil

6 Oz Wild Mushrooms -- slices

1 C Fennel Bulbs -- julienned

1 C Leek -- split, wash. slice

1 Clove Garlic -- minced

1/4 C Fresh Sage -- minced

1/4 C Fennel fronds -- chopped

2 Lb Pork Loin -- cubed in 3/4" pieces

1/2 C White Wine

1/2 Tsp Lemon Juice

Prepare the fresh egg pasta per recipe and cut into wide noodles or purchase prepare pasta or macaroni noodles

Place the dried mushrooms in a heat proof bowl and just cover with boiling water, stir and soak for 30 minutes

Drain and chop the rehydrated porcini; strain and reserve the soaking liquid

Heat the oil in a heavy skillet. Sauté the mushrooms together until tender and remove to a bowl

Sauté the fennel, leeks and garlic until tender; add the herbs and fronds, stir and remove to bowl

Brown pork cubes lightly on all sides, remove. Deglaze the pan with wine and the reserved soaking liquid, reduce by 1/2. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Return pork, mushrooms and vegetables to the pan, season with lemon juice

Cook pasta, sauce and serve.

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Parmesan Bread Sticks

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound frozen Bread Dough -- thawed

1/4 cup Parmesan cheese

1 cup butter -- melted

3 tablespoons granulated garlic

Thaw the dough in the refrigerator per package directions. Dust a work surface with flour and roll out dough to 1/2 inch thick

Brush with butter

Sprinkle on the cheese and granulated garlic

Cut into strips

Bake until golden brown at 400° for 12-15 minutes

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Parmesan Herb Focaccia

Recipe By: Chris Koch

Serving Size : 2

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

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5 1/2 cups Flour, All-Purpose

2 teaspoons Sugar

2 teaspoons Salt

2 packages Yeast -- 1/4 oz

2 cups Water -- very warm

2 tablespoons Olive Oil

Topping

2 tablespoons Olive Oil

2 cloves Garlic -- minced

4 tablespoons Parmesan Cheese -- grated

2 teaspoons Dried Rosemary

1/2 teaspoon Kosher Salt

1/2 teaspoon Cracked Pepper

In a food processor, combine flour, sugar, salt and yeast - pulse a couple of times to mix

With processor running, add the water and 1 tbl of oil through tube.

When dough forms a ball, process 30 seconds until dough is smooth and elastic

Form boule (ball), grease the bowl and boule, cover with plastic and rest in warm place for 20 minutes.

Preheat to 400°. Line sheet pan with parchment. In small bowl, combine garlic and oil.

Punch down dough, divide into 2 pieces. On floured surface, roll each to 8" rounds. Press dough with fingertips to create dimples.

Brush with garlic-oil mix, sprinkle with cheese, rosemary salt and pepper.

Bake 20-25 minutes or until golden brown.

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Pasta e Fagioli Verona

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups dried navy beans -- soaked overnight

1 1/2 teaspoons salt

6 cups water

2/3 cup olive oil

1 each bay leaf

2 cloves garlic, whole

3 each carrots -- diced

2 stalks celery -- sliced

1 each onion, diced

3 tablespoons olive oil

1 clove garlic -- minced

1 teaspoon dried oregano

1/2 teaspoon dried basil

6 each plum tomatoes -- seeded and chopped

8 ounces shell macaroni

2 tablespoons fresh flat-leaf parsley -- chopped

1/4 cup grated parmesan cheese

For traditional procedure, use dried beans which must be soaked overnight. Begin by cleaning beans of any stones or broken beans. Place in a large bowl and cover completely with water to a level of a couple of inches over the top of the beans.

Drain the beans, place in soup pot with water, salt oil, bay leaf and whole garlic. Bring to boil, reduce to simmer and cook for about 2 hours or until tender.

Drain beans and reserve the liquid. Discard the bay and garlic. In a food processor, purée the beans with just enough liquid to thin slightly. Press through fine sieve to remove skins. This is very thick version of the traditional dish from the city of Verona. For a more thin and brothy version, skip the purée step.

Quickly wipe out the soup pot and add the oil. Over med high heat, add the carrots, celery, onion, garlic and seasoning. Simmer for 30 minutes over medium low heat stirring occasionally.

Add the tomatoes and cook for 10 minutes.

Cook the macaroni until just tender and chill under cold water, drain.

Add macaroni to pot along with the beans and some of the reserved liquid, stir and simmer for 10 minutes.

Garnish with parsley and cheese

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Pasta Primavera

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Green Beans -- rinsed, cut into 1"

1 each Carrot -- julienned

2 stalks Broccoli -- flowerets, stems

1/2 cup Yellow Squash -- halved, sliced thin

1 tablespoon Olive Oil

2 each Onion -- diced

4 cloves Garlic -- minced

2 tablespoons Flour

1 teaspoon Salt

1/4 teaspoon fresh ground black pepper

2 cups Milk

16 ounces Fettuccine

5 sprigs Parsley

Bring a pot of water to a boil. Blanch each vegetable separately, combine in a bowl and set aside. Follow the order as listed -- beans for 3 minute, carrots of 3 minutes, broccoli for 2 minutes, squash for 1 minute.

In a sauté pan, cook the onions until slightly browned, add the garlic and cook for one minute

Stir flour in, season with salt and pepper

Whisk in milk, reduce heat and simmer for 10 minutes, stirring

Cook the fettuccine in vegetable water to al dente, drain

Combine the pasta with veg, add sauce, toss

Garnish with parsley

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Pasta Tommy

Recipe By: Chris Koch

Serving Size : 9

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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4 Tbsp Butter

4 Tbsp Flour, All-Purpose

1 Qt Milk

12 Oz Chicken Stock

1 Oz Marsala Wine

1 Oz Sherry

1 Tbsp fresh Basil -- torn finely

2 Pinches Nutmeg

1 Pinch Sage

1 Lb Cooked Pasta -- pasta sheets or lasagna noodles

Sauce Marinara

2 cups flour, all-purpose

6 each eggs -- beaten

4 cups bread crumbs

vegetable oil -- for deep frying

the amount of oil depends on your pot size - need at least 3" deep in a 9" deep pot or larger

This is a two day recipe so plan ahead

On day one --- In a heavy pot, melt the butter, stir in the flour all at once and stir for 2 minutes to create a white roux, simmer for 15 minutes. {A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.}

In separate pan, combine the chicken stock, wine and sherry. Heat to just simmer then add the herbs and spice.

Stir the wine mixture into the thickened sauce, taste and adjust salt and pepper

Cook the pasta and drain but keep warm and return to the pot or other large bowl.

Combine the sauce with the cooked pasta and stir to coat. Layer this mixture in a 9 x 13" baking dish; let cool to room temperature, cover with plastic wrap. Chill completely over night

Day 2 -- prepare sauce and set aside.

The pasta should be very firm to the touch Cut into rectangles; about 3" x 4.33" or so {9 portions per each 9x13 pan}

Prepare a breading station - one bowl with flour, one bowl with beaten eggs, one bowl with breadcrumbs

Dredge the pasta portions in flour, dip and coat in eggs, place into the breadcrumbs and coat completely

Heat oil to 350° and fry the portions for about 3 minutes

Serve with sauce marinara

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Pasta with fresh tomato sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces pasta

4 tablespoons olive oil

2 cups white onion -- julienned

2 cloves garlic -- minced

2 pounds plum tomatoes -- seeded and julienne

4 tablespoons fresh basil -- chiffonade

salt and pepper to taste

1/2 cup parmesan cheese

Heat oil in skillet, cook the onions until tender but not browned for 3 minutes over medium heat

Add the garlic and cook until tender but not browned for 1 minute more, add the tomatoes and cook for one minute

Add basil, stir and adjust salt and pepper. Reduce the heat to the lowest setting possible

Cook the pasta al dente

Sauce pasta and serve with parmesan cheese

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Peirano Rabbit braised in pinot gris and rosemary with Gorgonzola polenta

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Game

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3 pound rabbit -- cleaned

1/2 cup flour, all-purpose

3 tablespoons olive oil

1/2 pound Italian sausage -- casing removed

8 cloves garlic -- peel and crush

8 small springs fresh rosemary

2 cups pinot gris

salt and fresh ground black pepper

2 cups chicken stock

1/2 cup cornmeal

1/2 cup grated fresh Parmesan cheese

1 1/2 ounces gorgonzola cheese

To breakdown rabbit, lay rabbit on cutting board. Remove the hind legs at the joint near the backbone. Remove fore legs and neck by cutting under the shoulder.

Trim the ribs and cut saddle in two, trim loin

Heat the oil in heavy skillet with a lid or dutch oven. Preheat the oven to 375°

Season the rabbit with salt and pepper and dredge in flour. Place in hot oil and brown all sides, remove to keep warm.

Crumble the sausage into the pan and add the garlic and rosemary. Top with the rabbit pieces and press into the sausage.

Add the wine. Cover and place in the oven and braise for 1 1/2 hours

30 minutes before rabbit is done, prepare the polenta

Place the cold stock into a heavy sauce pan. Whisk in cornmeal. Turn on burner to high and continue to whisk slowly until mixture thickens. When reaches a boil, reduce heat to lowest possible setting and cook for 20 minutes, stirring occasionally.

Stir the cheese into the polenta and place in bowls, divide the rabbit sausage among the bowls, add a couple tablespoons for cooking liquid over rabbit. Garnish with rosemary spring

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Penne Vodka

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Penne Pasta

2 Tbsp Butter

1 Small Onion -- chopped

2 Cloves Garlic -- minced

1 Tbsp Oregano

16 Oz Plum Tomatoes -- concassée

3 Oz Prosciutto -- diced

1/2 C Vodka

3/4 C Heavy Cream

1 C Parmesan Cheese -- grated

Cook pasta al dente while preparing the sauce.

In a sauté pan, cook the onions in butter until limp, add the garlic and oregano. Stir to combine

Add the tomatoes and prosciutto, simmer for 10 minutes

Remove the pan from the heat, add the vodka, return to heat and simmer for 5 minutes

Add the cream and 1/2 c parmesan, simmer for 2 minutes

Add the sauce to the pasta, coat, portion into bowls and garnish with parmesan cheese

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Pesto

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 C Pine Nuts

1/2 cup fresh basil leaves

1/4 C Garlic -- chopped

1 C Olive Oil

Toast pine nuts in a 350° for 10-12 minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Pulse nuts in food processor 3 or 4 times. Add the garlic, pulse 4 times

Add the basil, pulse to desired mince, remove to bowl

Add oil and cheese, stir well

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Petti di Pollo alla Bolognese

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each chicken breast halves without skin

salt and pepper

3 tablespoons butter

2 tablespoons olive oil

1/2 cup flour

8 slices prosciutto

8 slices fontina cheese

4 tablespoons parmigiano reggiano

1/2 cup chicken stock

Preheat the oven to 350°

Slice each breast in two thin slices horizontally. Place a sheet of plastic wrap on the cutting board, place one piece of chicken on plastic and cover with plastic. Pound the slice very thin.

Season each slice with salt and pepper.

In a heavy skillet, melt the butter with the oil. Dredge the slices in flour and cook for about 3 minutes. Remove the slices and pour off excess oil. Add the stock and swirl pan to thicken the stock slightly to form a sauce

Transfer the slices of cooked chicken to a shallow baking dish. Place a slice of prosciutto on each and then a slice of fontina.

Sprinkle with the parmigiano and pour the sauce around them. Bake for about 10 minutes until cheese is melted.

Description:

"Baked chicken in the style of Bologna, Italy"

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Piccata

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Entree, Poultry Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces pork scaloppini -- or use chicken or veal

1 cup flour, all-purpose

8 tablespoons Oil And Butter Mix

8 fluid ounces White Wine

1 each Lemon

4 tablespoons Capers

4 tablespoons whole butter, softened

Slice meat and pound very thin. Season with salt and pepper.

Slice 1/2 of the lemon into thin rounds (one for each piece of meat), and then squeeze the juice from other half and save

Add butter/oil to a sauté pan, and get it smoking hot. Dredge the meat in flour and sauté until browned, turn, sauté until brown, remove and hold warm

Deglaze the pan with wine and lemon juice, add the capers and lemon slices, toss to coat. Remove the pan from heat, add the butter and swirl the contents to blend. The Butter is used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add the whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Return the cooked meat to pan, toss to coat

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Pizza Dough

Recipe By: Chris Koch

Serving Size : 6

Categories : Baked Goods C -- Italian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups warm water

6 tablespoons sugar

6 3/4 teaspoons active dry yeast

13 1/2 cups flour

1 1/2 cups bread flour

3 tablespoons kosher salt

9 tablespoons extra virgin olive oil

Combine water, sugar and yeast. Let sit for 5 minutes. Should begin to foam

Add the oil to mixture

In stand mixer with dough hook, combine flour and salt.

Add yeast mix and run at low speed for 10 minutes

Remove and knead the until smooth if needed, (it will be slightly sticky), oil a bowl, add the dough and turn to coat with oil. Cover, place in warm area for 1 hour or until doubled

Punch down, divide into two equal pieces, cover and let rise for 45 minutes. Work the dough to cover pan, add sauce and toppings

Preheat to the oven to 550° cook 8-10 minutes on lowest rack

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Pizza Frites - Bristol Sons of Italy Style

Recipe By: Chris Koch

Serving Size : 16

Categories : Brunch/breakfast C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh or frozen pizza dough

vegetable oil for frying

2 cups pizza sauce

8 tablespoons fresh basil leaves -- minced

16 tablespoons shredded parmesan cheese

Thaw dough and divide into 16 pieces. Flatten the dough

Deep fry the dough until golden brown

Heat sauce in pan

Top each fried frites with sauce, sprinkle with basil and cheese

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Pizza Frites -sweet

Recipe By: Chris Koch

Serving Size : 16

Categories : Brunch/breakfast C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh or frozen pizza dough

vegetable oil for frying

1/2 cup confectioner's sugar

1/2 cup honey

Thaw dough and divide into 16 pieces. Flatten the dough

Deep fry the dough until golden brown

Place honey in squeeze bottle and drizzle honey over frites, dust with sugar

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Pizza Sauce - thick and hearty

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Italian Sandwiches

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 cup onion -- diced

2 cloves garlic -- pressed or minced

2 tablespoons dried oregano

2 tablespoons dried basil

8 fluid ounces tomato paste

32 fluid ounces tomato sauce

In skillet, heat oil. Add onions and cook until just tender.

Add remaining ingredients and simmer for 10 minutes

Use directly, refrigerate or freeze

Yield:

"1 1/2 quarts"

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Poisson alla Provence

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- French C -- Italian

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 6 oz striped bass fillet

1 1/4 fluid ounces Olive Oil

3/4 cup Flour

3 tablespoons Capers

6 tablespoons Green Olive -- crushed

6 teaspoons Preserved Lemons -- diced

6 tablespoons White Wine

Fillet the fish if purchased whole. Make 3 or 4 shallow cuts through skin

Heat the oil in in a sauté pan

Dredge the fillets in flour and shake off excess

Sauté for 2 - 3 minutes each side, beginning with skin side up

Remove the fillets and keep warm. Add capers, olives and diced preserved lemons to the pan

Sauté lightly, then deglaze the pan with the white wine.

Place fillets on plate, spoon sauce over.

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Polenta

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups chicken stock

1 1/2 cups Cornmeal -- yellow or white

Salt and pepper -- to taste

Slowly add the cornmeal to the cold stock in a sauce pan while whisking constantly to prevent lumps, bring to boil over high heat, reduce heat to the lowest possible setting, and cook covered for 30 minutes - stirring occasionally. Serve hot, or......

Scrape the polenta into a buttered non aluminum dish; spread to an even thickness with a spatula that has been dipped in water. Cool to room temperature uncovered then refrigerate the polenta until well chilled.

To serve, unmold the polenta and cut into shapes. Sauté or grill the polenta for service, or sprinkle with grated Parmesan cheese and heat under a broiler or salamander.

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Polenta Layer cake

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- Italian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cups cold water

1/4 cup extra virgin olive oil

1 tablespoon kosher salt

4 each bay leaf

2 cups cornmeal

8 tablespoons butter

1 1/2 cups gorgonzola cheese -- crumbled

1/2 cup grated parmesan cheese

In large pot, combine water, oil, salt, bay and cornmeal. Bring mixture to boil whisking constantly. Reduce heat to very low and simmer for 25 minutes.

Spread 1/3 of the polenta into a greased 10" skillet, top with 1/2 of the cheese, add 1/3 polenta, 1/2 cheese and top with polenta.

Chill overnight.

Preheat oven to 400°. Bake cake for 1 hour. Cool slightly and slice in 6th or 8ths.

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Polenta With wild mushrooms and gorgonzola

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Entree, Misc

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Cups chicken stock -- sub veg stock or water for vegetarian version

1 1/2 C Polenta (Corn Grits)

1 tablespoon kosher salt

1/4 teaspoon ground black pepper

3 tablespoons Olive Oil

1 pound wild mushrooms

1 Ea Onion -- minced

1/2 Tsp Fresh Rosemary -- minced

1/2 Tsp Fresh Thyme -- minced

1 cup dry white wine

4 ounces gorgonzola cheese

1 bunch fresh flat leaf parsley -- chopped

Place cold liquid in saucepan, whisk in cornmeal, bring to boil over high heat, reduce heat to low, simmer for 20 minutes, stirring occasionally; season with salt and pepper

Clean the mushrooms and remove stems is necessary. In skillet, sauté the onions and herbs. Add the mushrooms and sauté until soft and lightly golden

Add the wine, and reduce the heat to just a simmer, stirring occasionally for 10 minutes

Stir in cheese to combine

Place a spoon of polenta into bowl, top with mushrooms and garnish with chopped parsley

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Pollo con olive verdi ascolane

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Extra Virgin Olive Oil

6 cloves Garlic

4 1/2 pounds Chicken

1 1/2 each Onion -- finely chopped

1 1/2 ounces Prosciutto -- finely chopped

1 1/2 tablespoons Fresh Rosemary

1/4 teaspoon Crushed Red Pepper

24 each Green Olives -- pitted and chopped

1 1/2 cups White Wine

Heat the oil in skillet over medium high heat. Smash, then brown the garlic, remove, reserve

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside-parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Add chicken and brown all sides (about 2 minutes per side). Try to maintain the heat high enough that there is a strong sizzle throughout the cooking process but the food doesn't blacken. Remove the browned chicken to a plate or bowl

Add the onions and cook for 3 minutes. Now, add the prosciutto and herbs, simmer for 5 minutes

Add the olives, stir, add wine to deglaze. Return garlic to pan

Return chicken to pan, simmer for 10 minutes or until chicken is done

Description:

"Chicken With Green Olives"

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Pomodoro Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 plum tomatoes -- quartered and seeded

1/8 cup olive oil

2 cloves garlic -- minced

1/2 cup onion -- diced

8 each plum tomato -- seeded and diced

Salt and pepper

1 tablespoon fresh basil leaves -- chopped

2 tablespoons white wine

Sauté the garlic and onion in the olive oil

Add the tomatoes and cook for 2 minutes

Add the wine, salt and pepper, and half the basil. Bring to a low simmer for 20 minutes

Finish with remaining basil

Description:

"Basic Italian tomato sauce"

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Porcini mushroom, Marsala and rosemary pan sauce

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Italian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1/2 Ounce dried porcini mushrooms

2 cloves Garlic -- Minced

1/2 Cup Marsala wine

1/2 Cup Chicken stock

3 Tablespoons Butter -- Cut into six pieces

2 Teaspoons Fresh rosemary -- Chopped

Salt and pepper to taste

This is a pan sauce and is made in the same pan the meat is cooked in.

Bring the water and mushrooms to a boil. Remove from heat and let sit for 30 minutes; drain, strain and reserve liquid. Chop the mushrooms coarsely

Cook the meat. Remove the seared meat from the pan, add the garlic off the heat and cook, stirring constantly for about 30 seconds.

Return the skillet to high heat, add the wine, stock, mushrooms and 1/3 c. of the soaking liquid. Bring to a boil, scraping the bottom of the pan with a wooden spoon, and boil until liquid is reduced to 1/2 c..

Remove the pan from the heat, whisk in the butter, add the rosemary, and adjust seasoning.

Butter is used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Buerre or ‘to mount with butter’. The pan with the sauce is removed from the heat. One or two tablespoons of whole butter is added to the pan and swirled to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Yield:

"1/2 Cup"

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Pork chops Florentine

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup extra virgin olive oil

12 each fresh sage -- leaves

2 tablespoons fresh rosemary

2 tablespoons fresh oregano

4 cloves garlic -- sliced thin

1/2 cup bread crumbs

2 each tomato, 6x6 -- core removed, halved across middle

4 1 oz slices Chervre -- good goat cheese

10 ounces broccolini

4 10 oz bone-in pork center rib chop

salt and pepper to taste

In a shallow bowl, combine the oil, herbs and garlic. Season the tomatoes with salt and pepper then dredge the tomatoes and goat cheese in the oil mixture. Transfer the tomato halves to baking dish. Leave the oil mixture for the chops

Dredge the goat cheese slices in the bread crumbs and place on slice on each tomato half

Heat the grill and broiler

Season the chops and grill for 6-8 minutes or to internal temperature of 145°. Place the chops in the herb/oil mix, turn to coat and keep warm

Season the broccolini with salt. pepper and oil. Grill to just char.

Place the tomatoes under the broiler and cook for 1-2 minutes until bread crumbs are golden

Place a portion of the broccolini on the plate off center, top with chop and place the tomato at side. Drizzle all with herb oil mixture

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Porketta

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Lb Pork shoulder roast

3 Tbsp Dill Seed

1 Tbsp Fennel Seed

1/4 Tsp Dried Oregano

1 Tsp Lemon Pepper

1/4 Tsp Onion Powder

1/4 Tsp Garlic Powder

Use a boneless shoulder roast or debone yourself. Remove the netting and lay opened on work surface

Mix herbs and spices, rub on roast. Re-roll and tie every inch down the length

Roast at 325° for 15 minutes per pound to internal temperature of 165°

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Primavera Pie

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

9 ounces angel hair pasta

2 each eggs

1 cup parmesan cheese -- grated/divided

2 tablespoons extra virgin olive oil

1 each red bell pepper -- julienned

2 cups broccoli -- small florets

1 medium onion -- sliced thin

1 clove garlic -- minced

2 teaspoons basil -- dried

1 1/2 cups cooked chicken -- cubed

1/3 cup cream

1 each egg

Pour the oil into a pie pan. Coat the bottom and sides and pour the excess off into a large mixing bowl

Cook the pasta until al dente, drain

To the bowl with the oil add the beaten egg, 1/3 c cheese, add the cooked pasta and mix

Form crust with pasta mix in the pie pan. Keep the bowl handy

In a sauté pan, heat the second measure of oil and cook the red peppers, broccoli, onion, garlic and basil until soften. Transfer to the mixing bowl

Stir in the cooked chicken and 1/3 of cheese into the vegetables.

In another small mixing bowl, beat the egg and stir in the cream. Stir into filling, spoon into crust

Cover with greased foil, bake at 350° for 25 minutes or until well set

Uncover, sprinkle with remaining cheese, let rest for 10 minutes, cut in wedges

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Prosciutto Wrapped Shrimp Scampi

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Shrimp, 21-25 -- cleaned

4 Oz White Wine

3 Oz Olive Oil

1 Tbsp Garlic -- minced

1/4 Tsp Crushed Red Pepper

2 Oz Prosciutto

2 Tbsp Parsley -- minced

1 Ea Lemon -- wedges

Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Combine the cleaned shrimp, wine, oil, garlic, and pepper in bowl. Rest for 1 hour

Drain the shrimp reserving the marinade

Wrap each shrimp with a piece of prosciutto, place in oven proof dish or portions into individual gratin dishes

Sprinkle the wrapped shrimp with the reserved marinade, place under broiler for 5-6 minutes

Garnish with parsley and lemon wedges

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Purses Filled with Sausage, Mushroom with Madeira Cream Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 fluid ounces Madeira

1 tablespoon Shallot -- minced

8 fluid ounces Beef Stock

6 fluid ounces Heavy Cream

12 ounces Italian Sausage -- casing removed

2 tablespoons Butter

1 tablespoon Olive Oil

1 ounce Shallot -- minced

12 ounces Mushrooms -- sliced

1/4 teaspoon Dried Thyme

4 ounces Cream Cheese

4 fluid ounces Ricotta Cheese -- drained

8 Sheets Phyllo Dough

3 fluid ounces Clarified Butter

Bring wine and shallots to boil, continue to boil to reduce to syrup

Add the beef stock, reduce to 1/2 volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Add the cream, reduce to nappé, keep warm. This term refers to the correct consistence of a sauce -- the ability to coat the back of spoon without being too thick to have shoulders. If a sauce is the correct consistence it will coat the back of a spoon. Draw your finger down the middle of the back of a sauce covered spoon and it should leave a clear path. If the sauce is too thick, the path will have pronounced sides or shoulders. It is better that a sauce is too thick then too thin. Thin a sauce with added liquid. Keep the sauce warm

Heat a sauté pan. Crumble the sausage into the pan and cook until brown. Remove to a bowl and degrease the pan.

Add the butter and oil to the pan. Cook the shallots for 2 minutes, add the mushrooms and thyme, and cook until dry

Remove to the bowl with sausage, cool slightly

Blend the cheeses together and mix with mushroom mix.

Place a sheet of phyllo on surface, coat with clarified butter, layer with another sheet. Coat with butter again, and trim to 12" square, reserving the trim. Repeat with all the phyllo. Should have 4 each 12" squares. Cut each square in 3rds both ways giving you 9 3" squares ( total of 36 squares from 8 sheets of phyllo)

Portion the filling into equal amounts and place a portion of the mix into the center of each square. Gather up corners to form a bundle or purse.

Cut the trim into thin strips (36 each) and twist trim into ropes and tie each purse.

Brush with butter and bake at 400° for 20 minutes, until golden

Sauce plate, add bundles.

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Puttanesca

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried spaghetti

1/4 cup olive oil

2 cloves garlic -- minced

1/2 cup capers

1 cup brine cured black olives, pitted

12 each anchovy fillets -- minced

1 teaspoon crushed red pepper

1 tablespoon dried oregano

28 fluid ounces canned tomatoes -- chopped

1 bunch fresh basil -- chopped

Cook the spaghetti to al dente, drain

In heavy pan, heat the oil. Add the garlic and cook for 1 minutes carefully not to burn

Add all other ingredients and simmer for as long as possible

Add the pasta to the sauce, stir to coat, serve.

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Ragu di vitello col sughetto di peperoni, rossi, verdi, e gialli

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Veal

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each red bell pepper

2 each green bell pepper

2 each yellow bell pepper

1/4 cup extra virgin olive oil

6 cloves garlic -- peeled

4 each plum tomato

2 tablespoons butter

1/2 cup yellow onion -- diced

1/2 pound ground veal

1 pound Egg Pasta

1/4 cup parmesan cheese -- grated

Peel the peppers using a swivel or Y peeler. Remove each side of the pepper from the core and slice into strips

Heat the oil in a heavy skillet over medium high heat. Add the whole garlic cloves and cook until golden brown. Remove and discard.

Add the peppers to the oil and season with salt and pepper. Reduce the heat to medium and cook, turning now and again, for about 10-15 minutes or until very tender.

Peel the tomatoes using the Y peeler. Quarter the tomatoes and remove the seeds. Dice the tomato quarters.

In a separate skillet, melt the butter over medium high heat. Add the onions and cook to light brown on edges.

Add the veal and season with salt and pepper. Cook, turning as needed until lightly browned.

Add the tomatoes, reduce the heat to simmer and cook for about 20 minutes, turning now and again

Transfer the peppers to the meat and turn to blend

Cook pasta, transfer to platter, pour sauce over and sprinkle with cheese

Description:

"Veal pasta sauce with red, green and yellow peppers"

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Ratatouille

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces olive oil

1/2 pound red onion

2 cloves garlic

2 each green bell pepper

1 pound egg plant

1 pound zucchini

1 pound plum tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper

Dice all vegetables 1/2" cubes, keep in separate bowls

Heat a pan large enough to hold all the vegetables, add the oil

Add the onions and garlic, season with salt and pepper and cook stirring for 3 minutes

Add the green peppers, season, cook for 3 minutes more

Add the egg plant, season, cook for 3 minutes

Add the zucchini, season, cook for 3 minutes

Add the tomatoes and dried herbs, season, stir together and simmer for 15 minutes

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Ravioli di Zucca

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE PASTA

2 Cups flour, all-purpose

1 Teaspoon Kosher salt

1 Teaspoon Extra virgin olive oil

3 Each Large eggs -- Lightly beaten

FOR THE FILLING

2 1/2 Pounds Fresh pumpkin -- Seeds removed cut into chunks

2 Each Egg yolks -- Lightly beaten

2 Tablespoons Extra virgin olive oil

1 Each Yellow onion -- finely chopped

1 Teaspoon Crushed red pepper

6 Each Italian almond cookies -- Crushed into crumbs

1 Teaspoon Ground cinnamon

1/4 Cup Parmesan cheese -- Shredded

2 Tablespoons Honey

1 Cup Dry white wine

1 Teaspoon Kosher salt

FOR THE SAUCE

6 Tablespoons Butter

18 Each Fresh sage leaves -- Chopped

To create the pasta, combine the flour, salt and oil in a food processor with the motor running, slowly add the eggs and process until a ball forms. Remove the dough, form a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Process the dough into thin sheets

For the filling, preheat the oven to 350°. Oil the pumpkin chunks, and bake at 350° for 30 to 45 minutes. When the pumpkin is cool enough to handle, remove the skin and discard

Place the cooked pumpkin in a mixing bowl, mash with a fork, then beat the egg yolks in and set aside

Heat the olive oil in a large sauté pan and sauté the onions until soft. Add the crushed red peppers, crushed cookies, cinnamon, 1/2 of the parmesan cheese, the honey, wine, salt and pepper. Cook for three to four minutes

Add the pumpkin, and cook for two minutes more than transfer to a food processor and purée until smooth.

Prepare the ravioli or other stuffed pasta, cook in boiling water for approximately three minutes or until they float

Prepare the sauce by melting the butter over medium high heat, add the stage, and cook until the butter is lightly browned

Description:

"Pumpkin ravioli Venetian Style"

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Risotto Con Salsicia E Spinaci Al Vino Rosso

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces Italian Sausage -- casing removed

1 clove Garlic -- slice thin

1 tablespoon Olive Oil

1 tablespoon Onion -- minced

4 cups Chicken Stock

1 cup Arborio Rice

1/4 cup Dry Red Wine

1/2 pound Spinach -- cleaned, blanched, chopped

1 tablespoon Butter

1/8 cup Parmesan Cheese -- grated

Heat a sauté pan over medium high heat. Crumble and brown the sausage, add the garlic, stir, transfer to a bowl-- leave the drippings

Place stock in sauce pan and bring to boil -- keep at a simmer, covered. This will make the process go more quickly

Sauté the onions in drippings and olive oil

Add rice to the sauté pan and stir to coat for 1 minutes.

Add the wine, stirring constantly until absorbed

Add the stock to the rice, one cup at a time and stir until absorbed, continue adding until rice is tender

Add sausage and spinach to rice, stir to combine

Add butter and cheese, stir to blend

Description:

"Risotto with sausage, spinach and red wine"

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Risotto With Mushrooms, Olives And Leeks - pressure cooker method

Recipe By: Chris Koch Serving Size : 4

Categories : C -- Italian Pressure Cooking

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Butter

1 Tbsp Olive Oil

2 Ea Leeks -- white only

1 1/2 C Arborio Rice

1/2 Lb Portobello Mushrooms -- small chunks

1/4 C Black Olives -- minced

3 1/2 C Stock

1/3 C Parmesan Cheese -- grated

In a pressure cooker, melt the butter and oil

Add the leeks and cook until tender - about 3 minutes. Add the rice and stir to coat

Add olives - stir to coat, add mushrooms - stir to coat, add the stock and stir to combine.

Lock on the lid and bring to pressure over high heat. Once the cooker is at pressure, reduce the heat to just maintain and cook for 10 minutes. Use the quick release function and remove the lid after the pressure is reduced.

Add in the cheese, stir

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Risotto With Wild Mushrooms

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups Veg Stock

2 tablespoons Olive Oil

1/2 cup Onion -- diced

1 cup Arborio Rice

1 cup White Wine

8 ounces Wild Mushrooms

1/2 cup Heavy Cream

1/2 cup Parmesan Cheese -- grated

This is a good opportunity to use dried wild mushrooms. You will need a type of stock for the recipe and you can use the liquid from soaking the dried mushrooms.

Place the stock in a small sauce pan and heat to almost a simmer. The recipe will move along much more quickly if the stock is warm when added to the rice in the various steps.

Heat the olive oil In a large skillet over medium high heat. Cook the onions until tender but not browned in oil for about 3 minutes, add the mushrooms, stir, add the rice, stir to coat. Increase the heat to high.

Over high heat, carefully add the wine. Be careful as the fumes may flare up. You may want to remove the pan from the heat to add the wine. With a wooden spoon or heatproof silicon spatula, stir the rice until almost all the wine is absorbed.

While stirring, gradually add stock one cup at a time. Most of the stock will boil off while a portion will be absorbed by the grain. This will really concentrate the flavor. Continue add the stock and stirring until rice is tender ~30 minutes

Stir in the cream and cheese, serve immediately

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Roast Loin Of Pork Italian

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin

Sauce Marinara

Preheat the oven to 325°

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest for 15 minutes before slicing.

While pork in in oven prepare sauce.

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Roast Pork And Escarole Soup With Pasta

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Tbsp Oil

3 Cloves Garlic -- minced

6 C Chicken Stock

1 Tbsp Dried Oregano

1/2 C Tubettini pasta -- or other small pasta

3 C Escarole -- chopped

1 1/2 C Roasted Pork -- julienned

1/3 C Parmesan Cheese -- grated

In a soup pot or large sauce pan, heat the oil over medium heat and cook the garlic until tender but not browned. Add the stock and oregano

Bring to the stock mixture to a boil, add the pasta and cook for 4 minutes

Add the escarole and cook until pasta is tender about 4 more minutes

Add the pork and about 1/2 of the parmesan, stir and serve or hold above 135° for service

Serve with remaining cheese

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Roast Veal Brisket With Marsala Mushroom Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

2 pounds Veal Breast

1/2 pound Onion -- quartered

1/2 pound Button Mushrooms -- slice thin

2 cups veal stock -- sub chicken stock

3/4 cup Marsala Wine

3/4 ounce Dried Porcini Mushrooms -- rehydrate

3 cloves Garlic

1/8 teaspoon Allspice

1/2 tablespoon Fresh Thyme

1 tablespoon Flour

Preheat to 350°

Place a roasting pan on the burner over medium high heat. Add the olive oil.

Place the veal in the hot oil and brown on all sides. Remove the meat and add the onions, and cook stirring until brown.

Return the veal to the pan, place in oven and roast for 2 hours, basting every 30 minutes.

Bring the stock to a boil, add the dried mushrooms and remove from the heat. Let sit until needed. When needed, remove the mushrooms with a slotted spoon and strain the sediment from the liquid

Remove the veal from the pan and place the pan over a burner on medium high. Add both types of mushrooms, the garlic and allspice. Cook for 1 minute.

Add the flour and stir to coat

Add wine and stock. Transfer to a sauce pan and whisk until thickened

Cook the sauce to nappé. This term refers to the correct consistence of a sauce -- the ability to coat the back of spoon without being too thick to have shoulders. If a sauce is the correct consistence it will coat the back of a spoon. Draw your finger down the middle of the back of a sauce covered spoon and it should leave a clear path. If the sauce is too thick, the path will have pronounced sides or shoulders. It is better that a sauce is too thick then too thin. Thin a sauce with added liquid.

Slice the meat and sauce

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Roasted red bell peppers with feta, olives, cherry tomatoes

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each red bell pepper -- large

4 tablespoons extra virgin olive oil

salt and pepper to taste

8 ounces feta cheese -- use block, sheep milk, not US cow milk

1/4 cup kalamata olives -- pitted

1 cup cherry tomato -- diced, sub grape tomatoes, yellow and red

1 each lemon -- juice - may not use all

1 clove garlic -- minced

1 cup fresh bread crumbs

To make the fresh bread crumbs, start with a good quality county bread. Remove the crusts. Cube the bread and place in a food processor. Pulse until the bread is finely cut. Set aside

Preheat oven to 450°

Halve each of the pepper lengthwise through the stem so that each side has 1/2 of a stem. Remove the seeds and the white pith (ribs) form each piece. Brush with oil and season with salt and pepper. Arrange the pepper halves cut side up in a baking dish and bake for 30 minutes or until the edges begin to brown.

Remove the peppers from the oven.

Divide the cheese among the halves, then the olives and the diced tomatoes. Sprinkle with lemon juice

In a skillet, heat 3 or so tablespoons of the olive oil over medium heat. Cook the garlic for 30 seconds, then add the breadcrumbs and stir to coat them well with oil and garlic. Cook stirring for 2 - 3 minutes. Divide over the top of each pepper half.

Bake for 15 - 20 minutes until chesse is melted and peppers are tender

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Roasted Spaghetti Squash

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large spaghetti squash

1/4 cup olive oil

1/4 pound butter

1 teaspoon salt

1/4 teaspoon pepper

Water as needed

Preheat oven to 400°

Halve the squash from top to bottom. With a large spoon, remove the seeds

Brush or rub the cut side of the squash with olive oil and place cut side down on sheet tray {lipped baking dish}

Add enough water to pan to bring the level up 1/2 inch

Roast for 30 minutes, remove from pan and cool slightly

Using fork, remove the interior of squash into large bowl

Melt butter and add with salt and pepper, mix well

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Rosemary Focaccia

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Package Yeast -- 7 grams, 1/4 oz

2 Tablespoons Extra Virgin Olive Oil

6 Cups Flour

1 Tablespoon Salt

8 Branches Fresh Rosemary

2 Tablespoons Cornmeal

3 tablespoons extra virgin olive oil

1 tablespoon water

1 Tablespoon Kosher Salt

2 cups extra virgin olive oil -- for dipping

Dissolve yeast in 1/2 cup warm water. Let stand for 10 minutes, then add the oil

Combine the flour and salt in large bowl. Strip and chop leaves from 5 branches of rosemary and add to the flour. Remove the leaves from the remaining branches and set aside.

Add the yeast mixture plus 1 1/4 c water to the flour and stir until stiff, turn onto board and knead until smooth - about 10 minutes

Form into a ball, transfer to oiled bowl, cover with damp cloth, let rise for 2 hours in a warm place. The oven with just the light on is a great place to proof dough.

Transfer the risen dough to a floured work surface, press out dough to desired shape

Transfer to cornmeal dusted peel, cover with a slightly damp cloth, rest for 1 hour

Preheat a pizza stone for 30 minutes at 400°

Whisk 3 TBL oil and 1 TBL water. Uncover dough, press dimples with fingertips, brush with oil mix

Sprinkle top with remainder of rosemary and salt

Bake for 30 minutes

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Salsiccia nostrana alla Griglia con Fagioli all'Ucelletto

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried cannellini beans

8 cups water

2 ounces pancetta

1 medium yellow onion -- diced

1 each carrot -- diced

1 stalk celery -- diced

2 cups cherry tomato

1 clove garlic -- minced

1 sprig fresh rosemary -- leaves removed and chopped

1 each bay leaf

2 pounds Italian sausage links

Clean and rinse beans, place in pot, cover with water, bring to boil, remove and let sit for 30 minutes

Return the pot of beans to the heat and add the pancetta, onions, carrots, celery, tomatoes, garlic, rosemary and bay. Bring to boil, reduce the heat and simmer for 2-2.5 hours or until tender, adjust seasonings with salt and peppers, keep warm.

Grill the sausage links until cooked through.

Portion the sausages with beans.

Description:

"Grilled sausage with white beans"

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Sauce Bolognese

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound smoked ham

1 cup onions -- chopped

1/4 cup carrots -- chopped

1/2 cup celery -- chopped

4 tablespoons butter

2 tablespoons olive oil

3/4 pound round steak -- twice ground

1/4 pound lean pork -- twice ground

1/2 cup dry white wine

2 cups beef stock

2 tablespoons tomato paste

1/2 pound chicken livers

1 cup heavy cream

1 pinch ground nutmeg

salt and fresh ground pepper

Combine the chopped ham, onions, carrots and celery on a cutting board and chop them together into very fine pieces - this is called BATTUTO. When cooked it becomes SOFFRITTO

Melt 1/2 of the butter in a heavy skillet. When the foam subsides, add the battuto and cook for about 10 minutes, stirring until it is lightly browned.

Transfer the sofritto to a heavy saucepan.

Heat the olive oil in the same skillet and brown the round steak and pork, stirring to constantly break up the meat lumps. When browned, add the wine and cook until almost all the liquid is boiled away.

Add the meat to the sofritto and stir in the stock and tomato paste. Bring to a boil, and then reduce to a simmer, partially covered for about 45 minutes, stirring occasionally.

In the skillet, heat the remaining butter and add the chicken livers. Cook them for 5 minutes. Remove and chop the livers into a small dice. After the sauce has cooked for 5 minutes, add the livers and cook the other 10 minutes.

Right before serving, add the cream, nutmeg and adjust the taste with salt and pepper

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Sauce Marinara

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Olive Oil

1/2 pound Onion -- chopped

3 cloves Garlic -- minced

1/4 pound Celery -- chopped

1/4 pound Carrot -- chopped

1 1/2 cups Tomatoes -- seeded and diced

1 cup Tomato Purée

1/2 teaspoon Oregano

1/4 teaspoon Basil

1/4 teaspoon Rosemary

Salt And Pepper

1/4 tablespoon Fennel Seeds

In a heavy sauce pan, heat the oil and cook the onion and garlic for about 5 minutes. Add the celery and carrots and cook for about 5 minutes or until tender.

Add tomato products, the herbs and spices

Barely simmer for at least 45 minutes, longer the better

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Sauce Milanese

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Pastas/rice

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Butter

2 tablespoons Olive Oil

1 pound Onion -- chopped

6 cloves Garlic -- minced

1 pound Celery -- chopped

1 pound Carrot -- chopped

1/2 cup Mushroom -- sliced

4 tablespoons Ham -- sliced

1 teaspoon Oregano

1 teaspoon Basil

1/2 tablespoon Rosemary

Salt And Pepper

1/2 tablespoon Fennel Seed

3 cups Tomatoes -- chopped

2 cups Tomato Purée

Melt the butter and oil in a heavy sauce pan. Cook the onions and garlic for about 5 minutes over high heat, stirring.

Add the celery, carrots and mushrooms and cook for 5 minutes longer.

Add the ham and spices, stir to combine

Add the tomatoes and puree, stir to combine

Simmer at least 45 minutes, stirring occasionally.

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Sausage and cheese calzone

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pizza Dough

1 pound sweet Italian sausage

1 each red bell pepper -- seed and diced

4 ounces white mushrooms -- chopped

10 ounces mozzarella cheese -- shredded

3 tablespoons fresh flat-leaf parsley -- minced

1/4 teaspoon crushed red pepper

Prepare dough as directed or use store bought fresh or frozen dough (thawed)

Preheat the oven to 450°. A pizza store is recommended

Remove the casings from the sausage. Heat a skillet over medium high heat, add the sausage and onion and cook for about 5 minutes.

Add the red peppers and mushrooms and cook for bout 5 minutes longer

Remove with a slotted spoon to bowl. Stir in cheese, parsley and crushed peppers, stir to combine

Grease a baking sheet or line with sheets of parchment or silpat if not using a store

Divide the dough in quarters. Form a ball and then press flat with fingers to form a 6" round. With a rolling pin, roll out to a 12" round.

Spread the filling onto 1/2 of the circle to within 1/2" of the edge. Fold over the other half of the circle and roll and pinch the seam to close. Press around seam with fork to seal completely

Transfer the calzone to the baking sheet, or onto the stone. Bake for 20 minutes.

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Sautéed Broccoli rabini

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 bunches broccoli rabini

6 fluid ounces Olive Oil

6 tablespoons Garlic -- minced

3 fluid ounces Balsamic Vinegar

salt and pepper

15 oz can cannelini beans

2 each plum tomato -- seeded and diced

Blanch and refresh broccoli rabini. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Heat the olive oil in a skillet or sauté pan, cook the garlic until tender but not browned for 2 minutes

Add the broccoli rabini, toss to heat through

Sprinkle with balsamic vinegar and season with salt and pepper

Garnish with beans and tomatoes

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Sautéed escarole with white beans and tomatoes

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 heads Escarole

10 tablespoons Extra virgin olive oil

5 cloves Garlic -- minced

10 tablespoons Fresh basil -- Chopped

5 each Plum tomatoes -- seeded and diced

5 cups White kidney beans -- Cooked

Wash the escarole repeatedly. Chop into bite size pieces

Sauté the garlic, add escarole and cook to wilt

Add the basil and tomatoes, stir to combine, add the beans, heat through

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Scrippelle 'nfusse

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups chicken stock

6 each eggs

5 tablespoons milk

4 tablespoons heavy cream

1 teaspoon salt

1 pinch nutmeg

6 tablespoons flour, all-purpose

3 tablespoons olive oil

4 ounces pecorino romano cheese

Heat the stock to boil, reduce to simmer with a lid

Whisk the eggs very well, add the milk, cream, salt and nutmeg. Stir to combine

Heat the crepe pan, add oil and drain excess.

Add about 1/4 cup of batter to the pan, swirl to cover bottom of pan and cook over med high heat for about 30 seconds. Flip and cook on other side for about 10 seconds.

Place a crepe on the work surface. Sprinkle a scant ounce of cheese in the center and roll up. Set aside.

Place two filled crepes into a soup bowl, ladle in the stock, sprinkle with cheese.

Description:

"stuffed crepes in chicken broth"

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Seafood Risotto

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Vegetarian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Olive Oil

2/3 cup Onion -- diced

1 1/2 cups Aborrio Rice

1 1/2 cups White Wine

6 2/3 cups seafood stock

5 ounces bay shrimp

5 ounces bay scallops

2/3 cup Heavy Cream

2/3 cup Parmesan Cheese -- grated

3 tablespoons fresh chives -- minced

In a large skillet, cook the onions until tender but not browned in oil for about 3 minutes, stirring. Add the rice, stir to coat

Over high heat, add the wine, stir until almost all the wine is evaporated or absorbed.

While stirring, gradually add stock by the cup until rice is tender ~30 minutes. The process will move more quickly if the stock in warm.

Stir in shrimp and scallops

Stir in the cream and cheese, stir in chives serve immediately

Yield:

"6 cups"

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Shrimp Scampi

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pound shrimp -- 16-20 count per pound; shelled and cleaned

1/2 Cup butter or margarine

1/2 Tablespoon garlic -- minced

1 Tablespoon fresh flat-leaf parsley -- minced

Paprika (optional)

2 Tablespoons lemon juice

1/2 Teaspoon salt

Clean the shrimp and set aside. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Melt the butter in a heavy skillet.

Add the garlic and cook only briefly - 1 minute

Add the parsley and stir

Add the shrimp and cook for about 3 minutes, stirring occasionally

Add the lemon juice, toss to coat, serve immediately

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Slow poached halibut with white bean and escarole

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1/4 cup shallots -- chopped

2 teaspoons garlic -- chopped

1/2 teaspoon crushed red pepper

1/4 cup dry white wine

1 1/2 cups chicken stock

1 cup grape tomatoes -- quartered

1/2 cup canned cannellini beans

2 teaspoons red wine vinegar

4 each halibut fillets

sat and pepper to taste

1/4 cup water

1 head escarole -- cleaned and trimmed

Preheat oven to 250°

In a heavy skillet, heat the oil over medium heat. Add the shallotes, garlic and crushed red peppers. Stir to blend and cook for one minute.

Deglaze the pan with the white wine. Add the stock, tomatoes, beans and vinegar and simmer for 5 minutes. Season with salt and pepper

Add the halibut fillets by gently pushing into the sauce. Transfer to the oven and poach for 25 minutes.

In a sauce pan with lid, bring the water to a boil, add the escarole and steam until tender about 3 minutes

Spoon a portion of poaching solids onto the plate, top with escarole, top with halibut, drizzle with poaching liquid

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Soup alla pesto

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts chicken stock

1 cup cooked white beans -- drained

1 cup green beans

2 large tomato -- concassée

1/2 cup leeks -- sliced fine

1 cup zucchini -- diced

2 ounces spaghetti -- 1" length

1 cup fresh basil

1/2 cup parmesan cheese -- grated

2 cloves garlic -- minced

Combine stock, vegetables and spaghetti. Simmer until vegetables are soft and pasta is al dente, about 10 minutes

Season salt and pepper

Grind together the basil, cheese and garlic. Garnish with pesto

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Sour Cherries In Grappa/Eau De Vie

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French C -- Italian

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 C Red Wine

1 C Water

1/4 C Sugar -- plus 2 Tbl

1 Ea Vanilla Beans -- split, scraped

2 C Dried Cherries

1 C Grappa

Combine wine with water, sugar and vanilla beans in pan. Bring to boil. Remove from heat, add cherries. Cover let stand for 5 minutes until cherries are plump. Uncover and cool completely.

Spoon cherries into clean jar. Pour grappa on top, cover and rest at room temp for 1 week.

Spinach and chicken pasta filling

Recipe By: Chris Koch

Serving Size : 48

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tablespoons Extra virgin olive oil

16 Ounces Chicken breasts -- Ground

1 Cup Yellow onion -- Chopped

1/2 Cup Ham -- Shot

1/4 Teaspoon Fresh ground nutmeg

1/3 Cup Marsala Wine

1 Tablespoon Olive oil

3 Cups Fresh spinach

1 Tablespoon Garlic -- Minced

1/2 Cup Parmesan cheese -- Shredded

1 Tablespoon Fresh flat leaf parsley -- Chopped

Place the sauté pan over high heat, heat the olive oil and sauté the ground chicken breast, onion, ham and nutmeg. Transfer to bowl.

Deglaze the pan with the Marsala wine, reduce to a thick syrup

Transfer the chicken mixture to a food processor and sauté the spinach and olive oil until barely wilted. Cool slightly, place on clean kitchen towel and squeeze out excess moisture.

Transfer the spinach to the food processor and pulse to blend.

Add the cheese and parsley, process until blended. Cover and chill

Yield:

"3 Cups"

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Spinach Pasta

Recipe By: Chris Koch trs

Serving Size : 8

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces Spinach

2 cups Flour

2 cups Semolina Flour

1 teaspoon Salt

4 each Egg

Wilt spinach in oil or water. Squeeze dry and purée

Combine flours and salt.

With processor running, add eggs

Add flours and process to form ball

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Strangolappreti

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces spinach -- wilted

2 1/2 cups fresh white bread crumbs

1/2 cup milk

2 each eggs

1 tablespoon flour, all-purpose

3 tablespoons breadcrumbs

5 tablespoons butter

6 each fresh sage -- leaves

1 each small onion -- minced

3 tablespoons grated parmesan cheese

4 tablespoons olive oil

Wilt the spinach in a sauté pan or micro wave. Wrap in towel and squeeze excess liquid and chop fine.

Place white bread into bowl and stir in milk. Let sit for five minutes to absorb milk.

Sweat the onions in the butter, add the bread mix, the sage, the spinach, stir and place in sauce pan. Season with salt and pepper, Cook for 3-5 minutes over medium low heat. Remove and cool.

Beat in the eggs and then the flour. Use the extra breadcrumbs to tighten the mixture is necessary

Bring large pot of water to boil. Form dumpling with the bread mixture and transfer to water. Remove the dumplings as soon as they begin to float to the surface. Drain completely. Plate and drizzle with oil.

Description:

"Strangle the Priests"

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Stromboli

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pizza Dough

Pizza Sauce - thick and hearty

1/4 pound prosciutto

1/4 pound capacola

1/4 pound salami

1/4 pound pepperoni sausage

1/2 teaspoon garlic powder

1/4 pound mozzarella cheese -- shredded

Preheat oven to 425°. heat pizza stone for at least 30 minutes before use.

Divide the dough in quarters. On floured surface, roll out in oval shape.

Spread each with sauce, then layer the meat and top with cheese

Fold the ends toward the middle, then roll over the long sides. Pinch the seam together well. Make three slices diagonally across top.

Place the Stromboli on ungreased baking sheet, to transfer to cornmeal dusted peel and then to pizza stone.

Bake for 20 - 30 minutes or until golden brown.

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Stuffed Pork Loin Genoa

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin

1/4 cup Fresh Basil -- chopped

1/2 cup Fresh Italian Parsley -- chopped

1/4 cup Pine Nuts

2 cloves Garlic -- minced

1/4 cup Parmesan Cheese -- grated

3 ounces Ground Pork

3 ounces Italian Sausage -- casing removed

1/2 cup Bread Crumbs

1/8 cup Milk

1 each Egg

1/8 cup Fresh Italian Parsley -- minced

1/2 teaspoon Black Pepper

In a food processor, pulse the basil, parsley, nuts, garlic and cheese

In large bowl, mix above with ground pork and Italian sausage, bread crumbs, egg, pepper and parsley

Butterfly the pork loin. Judge the thickness and visually divide into thirds and mentally create lines at each third. With a very sharp knife, slice from end to end along a line at the top third of the loin. Slice almost to the other side and stop. Fold open the flap and cut straight down to the 2nd third. Slice along the line back to almost the original side and fold open. This should now lay flat. Place between sheets of plastic wrap and pound out slightly. Remove the top layer of plastic and spread ground meat mixture {known as a forcemeat} over the exposed surface. Beginning along one of the long sides, roll up tightly and tie with butchers twine or other heavy cotton string every inch or so down the length.

Roast at 325° for ~ 2 hours or until internal temperature of 165°

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Stuffed pork rolls

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 3 oz boneless pork top loin chops

salt and pepper

4 ounces arugula leaves

8 ounces fontina cheese -- cut into 2" long strips

1/2 cup flour

pure olive oil for frying

4 tablespoons shallots -- minced

1 clove garlic -- minced

1/2 teaspoon crushed red pepper flakes

salt to taste

1 cup dry white wine

1 cup veal stock

4 tablespoons fresh basil -- shredded

4 tablespoons butter

Pound chops between sheets of plastic wrap to 1/4" thick, sprinkle with salt and pepper

Arrange flattened chops on work surface. Place a portion of arugula on each chop and top with fontina.

Fold over sides and roll from bottom to top.

Heat 1/4" of oil in heavy skillet until hot (350°).

Dredge each roll completely in flour and shake off excess. Place in hot oil and brown on all sides, about 2 minutes each side. Remove and keep warm.

Drain off all but 2 tablespoons of oil from skillet. Add shallots and garlic and stir for 1 minute, add crushed pepper flakes, stir.

Remove from heat and add wine and stock. Return to heat and boil to reduce total volume to 1/2.

Return pork rolls to sauce, cover and simmer for 10 minutes. Remove pork rolls, remove pan from heat and add butter, swirling pan to melt butter, add basil, plate rolls and top with sauce.

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Stuffed squash with parmesan and prosciutto

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Hors D' Oeuvres Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup parmesan cheese -- shredded or grated

4 ounces prosciutto -- minced

1 teaspoon fresh sage -- minced

squash

2 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves

salt and pepper to taste

This recipe can be made with a variety of summer squash. If using patti pan or sunburst, plan for 3 per person. If using zucchini or crookneck, consider 1/2 medium per person. If using Tuscan or Globe zucchini which are about the size of a tennis ball, plan one per person.

Preheat the oven to 400°

Regardless of the type of squash used, the ultimte goal is to produce a cup that will hold the filling. Trim the tops if using patti pan, sunburst of globe and scoop out the flesh leaving a 3/8 to 1/2 thick shell. If using zucchini or crookneck trim the ends, halve lenghtwise and remove the flesh to create a boat shape. Rough chop the flesh and place in a bowl.

Brush the cut sides of the squash with olive oil and season with salt and pepper. Line a lipped baking sheet with parchment or silpat. Place the squash cut side down and bake for 10 minutes. Remove from oven and turn all cut side (hollow) up.

To the bowl of chopped flesh, add the cheese, prosciutto, sage and thyme. Mix well and fill each of the cups slightly mounding each.

Return to the oven for 10 minutes until heated through and the cheese is melted. Serve hot or room temperature.

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Sun dried tomato and olive pesto

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Sun dried tomatoes in oil

1/4 cup Fresh flat leaf parsley, packed

1/4 cup Brine cured olives -- pitts removed

1/8 cup Pine nuts

2/3 each Shallots -- Chopped

2/3 clove Garlic

1/3 tablespoon red wine vinegar

1/8 cup Extra virgin olive oil

Place the sun dried tomatoes, parsley, black olives in food processor and pulse to chopped fine

Add the parsley pulse to chopped fine

Add the pine nuts, shallots, garlic, red wine vinegar, and oil. Pulse the food processor until desired texture is obtained

Yield:

"1 cup"

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Sundried Tomato Tapenade On Polenta triangles

Recipe By: Chris Koch Chris Koch

Serving Size : 24

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Oz Olives, Brine Cured -- pitted and sliced

4 Oz Sun-Dried Tomatoes, Oil-Packed

2 Oz Parsley -- chopped

2 Tbsp Tomato Paste

1 Tsp Balsamic Vinegar

1 Tsp Thyme

1/2 Tbsp Garlic -- minced

4 cups Chicken Stock -- or vegetable stock

1 Tsp Salt

1 1/2 Cups Cornmeal

1 Tsp Hot Sauce

4 Tbsp Olive Oil

Place the pitted olives, sun-dried tomatoes, parsley, tomato paste, vinegar, thyme and garlic in a food processor, pulse until fine chop, season to taste with salt and pepper.

To create the polenta, place the cold stock in a heavy sauce pan (at least 2 quarts) whisk in cornmeal, bring to boil while stirring until very thick, reduce the heat tot he lowest possible setting and simmer about 20 minutes. Mix in hot sauce and olive oil

Line a 1/4 sheet pan or 9x13" baking dish with with plastic wrap, pour in the polenta and smooth the surface. Cool to room temperature and then chill until set at least 2 hours.

Cut polenta into squares and then diagonally.

Either grill polenta or pan until golden both sides.

Arrange the polenta onto a plate, top with a portion of the tapenade and garnish with minced parsley.

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Timpáo

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter

3 tablespoons olive oil

For the dough

4 cups flour, all-purpose

4 each large eggs

1 teaspoon kosher salt

3 tablespoons olive oil

1 1/4 cups water

For the filling

2 cups genoa salami -- 1/4 x 1/2 pieces

2 cups sharp provolone -- 1/4 x 1/2 pieces

12 each eggs, hard-boiled -- rough chopped

Sauce Milanese -- need at least 8 cups

Meat Balls -- make 1/4 oz each ball, cook

3 pounds ziti pasta -- cooked 1/2 time recommended on package

2 tablespoons olive oil

2/3 cup pecorino Romano -- grated

4 each large eggs -- beaten

Butter and oil a 6 quart enamel baking dish. This dish is traditionally made in an earthen ware pot that is deep and sloped so that the top in wider than the bottom.

Preheat the oven to 350° All the ingredients should be at room temperature

Prepare the dough in a stand mixer with a dough hook. Add the dry ingredients, eggs, salt and oil. Begin by adding about 1/2 of the water and add additional water until the dough forms a ball, continue running at medium speed for 5 minutes.

Roll out dough to 1/16" or large enough to line the pan with enough dough left to fold over the "top" (will be the bottom when turned out)

Cook the pasta and drain. Toss with 2 cups of the sauce. Place 6 cups of the pasta in the dough lined dish. Top with 1 cup of the salami, 1 cup of the provolone, 1/2 of the hard cooked eggs, 1 cup of meat balls, 1/3 cup of the grated romano an 2 cups of sauce. Repeat. Top with remaining 6 cups of pasta. (the ingredients should be 1" below the rim of the cookware), then the remaining sauce.

Pour the beaten eggs over the top and fold the dough over to seal. Cut away any overlapping dough.

Bake for 1 hour, cover with foil and bake for 30 minutes longer or until the internal temp is 120°

Remove from oven and rest for 30 minutes. Invert on to a serving dish and let stand for another 20 minutes. Using a long sharp knife, cut a circle about 3" in diameter in the center, making sure you cut all the way to the bottom, then slice the outer ring into serving pieces using the center portion to support the slices.

Description:

"Molded pasta"

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Tiramisu

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Lady Fingers

Mascarpone filling

5 cups coffee

1/4 cup cocoa powder

Brush the coffee onto the lady finger dough

Spread half the filling on top. Repeat

Sift cocoa powder over top and refrigerate over night

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Tomato Bread Salad with fresh herbs

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons red wine vinegar

2 cloves garlic -- mashed

1/2 cup extra virgin olive oil

4 cups crusty bread cut into cubes

1 pound red tomatoes -- seeded and cut into 1" pieces

1 pound yellow tomato -- seeded and cut into 1" pieces

1/2 cup niçoise olives -- pitted

1/2 cup fresh basil leaves -- torn

2 tablespoons fresh marjoram -- minced

In a large bowl, whisk together the vinegar, garlic and oil. Add all other ingredients and toss to coat.

Let rest for 15 minutes at room temp before serving

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Tomato Garlic And Basil Bruschetta

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Italian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each baguette -- sliced into 1/2 rounds

1/2 cup Olive Oil

6 each Plum Tomatoes -- Seeded and diced

3 cloves Garlic -- minced

1/4 cup Basil -- chiffonade

Salt And Pepper

1/8 cup Olive Oil

1/2 teaspoon Balsamic Vinegar

2 ounces Parmesan Cheese -- hand shredded

Slice baguette and brush with olive oil. Bake in 350° oven for 10 - 12 minutes or until nicely toasted

Mix tomatoes, garlic, basil, oil, vinegar and set aside

Top each toast with the tomato mixture and sprinkle with cheese

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Torta al Limone

Recipe By: Chris Koch

Serving Size : 14

Categories : Baked Goods C -- Italian

Desserts

Amount Measure Ingredient -- Preparation Method

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8 1/2 ounces unsalted butter

5 each eggs

1 teaspoon vanilla extract

3/4 cup cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup almond paste

1 cup sugar

1 teaspoon grated lemon peel

Preheat oven to 350°, position rack in center

Grease an 8-cup loaf pan. Cut a piece of parchment to fit into the pan - leaving over hang on long sides, leaving short ends exposed, butter parchment

In a bowl, whisk the eggs and vanilla, set aside.

Sift together the dry ingredients, set aside

In a stand mixer with paddle attachment, crumble the almond paste and mix on low for 1 minute. Gradually add the sugar and beat for 2 minutes.

Add the remaining butter, 1 Tbl at a time mixing well after each addition, scraping down the bowl as needed. Once all the butter has been added, beat for about another minute, or until light and fluffy.

Begin slowly drizzling in egg mixture, beating constantly. Scrape bowl as needed and beat until pale yellow and doubled in volume, stir in lemon zest and spoon batter into pan, smooth top with spatula.

Bake for 30 minutes, tent a piece of foil over top and bake for 55-60 minutes more, until cake contracts form pan and springs back to the touch.

Remove from pan and peel paper off, let cool completely on rack.

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Tortellini Bolognese

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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Egg Pasta

Cannelloni filling - Spinach with three cheeses

Sauce Bolognese

Prepare pasta. Roll out and cut 3 inch circles. Place 1 tsp of filling in the center of each circle. Brush the edge with water and fold over. Wrap around finger and press ends together. Roll off finger.

Cook in boiling water, serve with sauce.

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Tortellini di fungo selvaggio nel Gorgonzola di Panna de salsa

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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Egg Pasta

Mushroom cheese pasta filling

3 tablespoons Olive Oil

1 pound wild mushrooms

1 Ea Onion -- minced

1/2 Tsp Fresh Rosemary -- minced

1/2 Tsp Fresh Thyme -- minced

1 cup dry white wine

4 ounces gorgonzola cheese

1 bunch fresh flat leaf parsley -- chopped

1 tablespoon kosher salt

1/4 teaspoon ground black pepper

Make pasta, make filling, form tortellini

Heat oil in skillet, add mushrooms and cook for a couple of minutes, add diced onions and cook until onions are tender.

Add herbs, deglaze with wine, stir in cheese and season.

Description:

"Fresh tortellini stuffed with wild mushrooms served in Gorgonzola Cream Sauce"

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Tortellini, Mushroom cheese filled

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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Egg Pasta

Mushroom cheese pasta filling

Prepare both pasta dough and filling

Roll out dough with machine. Place a portion of the rolled dough on the work surface and cut rounds using a 3" ring

Place a teaspoon of filling in center and brush the edge with water. Fold over to form a half moon shape.

Wrap the pasta around your little finger so that the two end meet, dampen with water and press together. Roll the top down and slide off finger

Bring a pot of water to boil, add the tortellini and cook for about 3 minutes. Remove and sauce immediately

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Traditional pesto

Recipe By: Chris Koch

Serving Size : 14

Categories : C -- Italian Sauces

Amount Measure Ingredient -- Preparation Method

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2 Cups Fresh basil, tightly packed

1/2 Cup Extra virgin olive oil

3 Tablespoons Pine nuts

2 Cloaked Garlic

1/2 Cup Parmesan cheese -- Grated

1/2 Cup Romano cheese -- Grated

Wash and dry the basil.

Place the basil and a food processor and pulse a couple of times to chop.

Add the pine nuts, garlic, salt and pepper. Pulse two or three times, or until desired consistency is obtained.

Transfer to a stainless steel bowl, and stir in the cheese and the extra virgin olive oil

Yield:

"3 1/2 Cups"

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Trotelle alla Savoia

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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4 each trout, whole -- cleaned

1/2 cup flour

6 tablespoons butter

2 tablespoons olive oil

1/2 pound button mushrooms -- sliced thin

1 teaspoon lemon juice

3/4 cup scallion -- sliced thin

1/4 cup fresh bread crumbs

Preheat the oven to 425°

Wash the trout and pat dry

Season the trout inside and outside and dredge in flour, shake off excess

In large skillet, melt 1/3 of the butter with the olive oil until foamy

Add the trout and brown both side for 3-4 minutes over high heat, transfer and keep warm

Melt another 1/3 of the butter. Add the mushrooms, sprinkle with lemon juice and cook until tender but not browned for 3 minutes stirring constantly

Remove the mushrooms to a buttered baking dish with slotted spoon

Add 1/2 of the remaining butter to the pan and cook the scallions until tender but not browned for 1 minutes, transfer to bowl

Add the remaining butter and sauté the breadcrumbs until lightly browned

Arrange the trout on top of the mushrooms, top with breadcrumbs and then the scallions

Bake for 10 minutes in middle of oven

Description:

"Baked trout with mushrooms - Piedmont region"

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Vanilla Ice Cream

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Italian C -- Misc

Desserts

Amount Measure Ingredient -- Preparation Method

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8 each egg yolks

1/2 cup sugar

1 each vanilla bean

2 cups light cream

1 cup cream

Split the vanilla bean, scrape the seeds and add bean and seeds to the light cream to a saucepan. Bring to just a simmer and remove and rest for 15 minutes

In a bowl for a stand mixer, whisk the egg yolks and sugar together for about 5 minutes

Remove the vanilla bean from the cream and by thirds, temper the egg mixture.

Stir in the heavy cream and refrigerate the mixture for a couple of hours until really well chilled

Pour the mixture into the machine and process as per directions

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Veal strewed With Wild Mushroom

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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1/4 C Olive Oil

8 Ea veal cubes

1 Ea Onion -- chopped

2 Each Carrot -- chopped

2 Each Celery Ribs -- chopped

6 C Chicken Stock -- or veal stock

1 Ea Bouquet Garni

2 Tbsp Butter

2 1/2 Lb Wild Mushrooms, Oyster, Chanterelle, Etc -- sliced

2 Cloves Garlic -- minced

1 Tbsp Fresh Thyme -- minced

1 bunch broccoli rabini

Preheat the oven to 350°

In heavy ovenproof container, heat oil

Season and brown veal with salt and pepper, and brown on all sides, remove to a bowl

Add mirepoix and cook over high heat until beginning to brown. Add stock, bring to boil

Return veal and juices to pot, add Bouquet Garni, add additional stock or water to cover the cubes completely, reduce to simmer, cover for 1 1/2 hours

In separate sauté pan, add butter, sauté mushrooms, season.

Sauté until dry, remove to bowl

Transfer veal to bowl, strain liquid back into the pan, reduce to 2 cups

Return veal and mushrooms to sauce. Serve with sautéed greens

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Veal Chops With Bleu Cheese Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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4 Tbsp Butter

4 Ea Veal Chop -- or scaloppini

2 Tbsp Brandy

1 1/2 C Beef Stock

1 1/2 C Chicken Stock

1/2 Cup Heavy Cream

4 Ounces Crumbled Blue Cheese

1/4 C Fresh Parsley -- chopped

In a heavy skillet, brown the veal in butter for 3-5 minutes on each side depending on thickness of chops, remove and keep warm

Degrease the pan and flambé with brandy

Add stocks to the pan and boil until reduced to 1/2 cup

Add the cream, cook until thickened

Add the bleu cheese, whisk to smooth

Plate veal, ladle sauce over top, sprinkle with parsley

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Veal Saltimbocca alla Roma

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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8 ounces asparagus

1 1/2 pounds veal scaloppini -- 2 oz slices each

12 each fresh sage -- leaves

12 slices prosciutto

Flour for dredging

16 ounces fontina cheese -- slice or shredded

8 ounces veal stock

4 ounces marsala wine

salt and pepper to taste

olive oil for frying

Preheat oven to 400°. Blanch and refresh the asparagus, drain and pat dry

Lay out slices of veal on work surface season lightly with salt and pepper. Place one sage leaf on top of veal, place a slice of prosciutto on top of sage and pat the surface to merge veal, sage and prosciutto.

Heat enough oil in skillet or sauté pan over medium high heat to cover bottom lightly.

Carefully dredge the veal "packages" in flour and place in hot pan, prosciutto side down and cook for 2 minutes. Turn and cook for 1 minute longer.

Transfer to baking sheet, top with fontina. Place in oven to melt cheese ( about 2-3 minutes)

While cheese is melting, place the skillet or sauté pan over high heat, carefully deglaze pan with Marsala. Add the stock and carefully stir to remove fonds and to reduce slightly

In a separate pan, heat a small amount of olive oil. Add the blanched asparagus and toss to coat and heat through.

Arrange asparagus on plate, top with veal, drizzle pan sauce over top.

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Veal Scaloppini With Basil

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Olive Oil

24 ounces Veal Cutlet -- 2-3 oz ea

1/2 C Flour -- seasoned

1 C White Wine

2 Cloves Garlic

1/2 C Fresh Basil -- chiffonade

Heat the oil in a heavy skillet

Dredge cutlets in seasoned flour, sauté to browned, about 2 minutes per side

Remove veal, add the garlic and cook for about 1 minute. Deglaze pan with wine, add basil, reduce slightly

Return veal to heat through and coat with sauce.

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Vodka sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Italian Pastas/rice

Amount Measure Ingredient -- Preparation Method

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2 Tbsp Butter

1 Small Onion -- chopped

2 Cloves Garlic -- minced

1 Tbsp Oregano

16 Oz Plum Tomatoes -- concassée

3 Oz Prosciutto -- diced

1/2 C Vodka

3/4 C Heavy Cream

1 C Parmesan Cheese -- grated

Cook pasta al dente

Sauté onions in butter until limp, add garlic and oregano

Add tomatoes and prosciutto, simmer for 10 minutes

Remove pan from heat, add vodka, return to heat and simmer for 5 minutes

Add cream and 1/2 c parmesan, simmer for 2 minutes

Add pasta to sauce, coat, plate, garnish with parmesan cheese

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White Asparagus With Pistachio Polonaise

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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1/3 C Pistachio Nuts -- shelled

2 1/2 Lb White Asparagus

2 Tbsp Butter

2 Ea Eggs -- hard cooked

1 Tbsp Fresh Chives -- chopped

1 Tbsp Fresh Parsley -- chopped

1 Tsp Fresh Tarragon -- minced

Preheat oven to 400° Toast pistachios for 8-10 minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish.

Blanch asparagus until tender and refresh. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Melt butter in skillet, cook to slightly browned

Add asparagus, season, toss to coat, remove and arrange on plate

Coarsely grate eggs over top, garnish with nuts, and herbs

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White bean, roasted shallot and tomato salad

Recipe By: Chris Koch

Serving Size : 8

Categories : 1st Course C -- Italian

Hors D' Oeuvres Salads

Amount Measure Ingredient -- Preparation Method

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1 pound shallots -- trimmed and peeled

1/2 cup extra virgin olive oil

salt and pepper to taste

1/3 cup white wine vinegar

1 tablespoon Dijon mustard

4 15 oz cans cannellini beans -- drained

2 tablespoons fresh tarragon -- minced

1/4 cup fresh flat leaf parsley -- minced

2 cups cherry tomato -- halved, use red and yellow; sub grape tomatoes

Preheat the oven to 400°. Cut the shallots into bite size chunks. Place in bowl and drizzle with oil, salt and pepper. Toss to coat and transfer to baking dish. Roast for 30 minutes, remove and cool.

In a mixing bowl, whisk the vinegar, Dijon mustard, olive oil. Add the beans and shallots. Cover with plastic and refrigerate overnight.

To serve, stir in the tarragon and parsley. Add the tomatoes and stir to blend.

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Wild Mushroom Frittata with Onions And Pancetta

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - CA C -- Italian

Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Lb Angel Hair Pasta -- cooked

4 Oz Pancetta -- diced

1 1/2 C Onion -- chopped

1 Clove Garlic -- minced

12 Oz Wild Mushrooms

1/2 C White Wine

12 Ea Eggs

3 Tbsp Fresh Parsley -- chopped

1 C Plum Tomatoes -- concassée

1/2 C Fresh Basil -- chiffonade

1/2 Tsp Salt

1/2 Tsp Black Pepper

1/2 C Parmesan Cheese -- shredded

Bring a pot of water to boil and cook pasta for about 2 - 3 minutes, drain

In a 10" sauté pan, cook pancetta until brown, remove. Add onions and garlic, cook for about 3 minutes, remove.

Add the mushrooms to the pan and sauté mushrooms until dry, return pancetta and onions to the pan and deglaze with wine.

Simmer again until dry, transfer to a small bowl.

In another bowl, whisk eggs to frothy, add the cooked pasta, parsley and mushroom mix, 3/4 of the concassée and 3/4 of basil and salt and pepper.

Heat the pan, add the oil in pan, pour egg/pasta mixture into pan and cook over medium heat for about 15 minutes.

Place in 375° oven for 15 to set.

Rest for 10 minutes, cut into wedges. Garnish with remaining concassée and basil.

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Email chris@chef-chris.com