Braccioli di pesca spada

Ingredients

600 g of swordfish, sliced very thin
2 tablespoons bread crumbs (a little more ‘for the breading)
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts
1 tablespoon raisins
1 onion, chopped icing
extra virgin olive oil
2 tablespoons chopped parsley
Salt and pepper
bay leaves

How to make Braccioli di pesce spada:

In doing a little oil the onion, then add 200 g of swordfish end, the bread crumbs, pine nuts, Parmesan cheese, raisins, salt and pepper. Mix well and cook for few minutes.

Meanwhile, the other flattened slices of swordfish with a meat mallet to a thickness of about 5 cm, lying at the center of each slice a little ‘consisting of freshly prepared and then roll it on itself by making sure the ends tightly to prevent the filling from falling out. With a skewer stuck obtained the rolls, keeping them separated by a bay leaf. Pass them again in the breadcrumbs so that they are well coated, place them on a lightly oiled baking dish, moisten with a little oil and cook in oven at 180 ° C for about 20 minutes.

When they are beautiful golden take out of the owen and serve immediately

Serves 6

Bomba fantasia

Ingredients

2 pts. vanilla ice cream
4 figs, chopped
4 dates, chopped
1 tbs. pistachio nuts
4 tbs. almonds, chopped
1 qt. sweetened whipped cream
1 qt. curaçao

How to make Bomba Fantasia:

Combine the nuts, dried fruit and curaçao, and mix it with the whipped cream. Line a spherical mold with vanilla ice-cream and fill the center with the whipped cream mixture. Freeze for at least 2 hours. Remove from freezer one hour before serving and place in refrigerator. Unmold just before serving. The bomba should be cut when serving.

Serves 4

Gelato al limone

Ingredients

1 1/2 cups granulated sugar
10 cubes lump sugar
10 lemons
1 qt. water
2 oranges
2 egg whites

How to make Gelato al limone:

Make a syrup with the granulated sugar in the water over a low heat until sugar has entirely dissolved. Reduce by 1/3, remove from heat and set aside. Wash the lemons and rub them with sugar until all sugar is thoroughly scented with the lemon rinds. Add the lump sugar to the syrup and cool.

Squeeze the juice from lemons and the oranges. Add to the syrup, mixing well. Strain the resulting juice. Whip the egg whites thoroughly, gently fold them into the mixture, and churn. Keep sherbet in ice cream freezer till ready to serve.

Serves 4

Gelato al cioccolato

Ingredients

1 qt. milk
12 egg yolks
1 qt. cream
1 1/2 cups sugar
8 oz. bitter chocolate
1 vanilla pod (in bars)

How to make Gelato al cioccolato:

Break the chocolate into chunks pieces, and melt over a low heat. When melted, add the milk, cream and vanilla pod. Bring near to a boil, stirring constantly. Thoroughly whip the egg yolks with the sugar, add to the milk and cream and continue to cook as in basic recipe. When the mixture is ready, pour it into a bowl and cool, stirring occasionally.

When the resulting mix is cool, strain through a sieve, if necessary. Put it in the ice-cream machine and churn.

Serves 4

Galantina di faraona

Ingredients

1 large guinea fowl
2 carrots
1/2 red pepper
5 oz. Prosciutto Veneto Berico-Euganeo
1/2 cup grated Parmigiano Reggiano cheese
1 oz. fresh pistachio nuts
1 cup ground pork
3 lemons
1 egg
6 red cranberries
3 black truffles
1 celery stalk
1 small onion
1 sprig of fresh herbs
extra virgin olive oil
butter
sage
chicken broth
salt and pepper

How to make Galantina di Faraona:

Remove the skin from the guinea fowl, keeping it intact and set aside. Then remove the bones. Marinate the meat for 6 hours or overnight in lemon juice, one cup of olive oil and salt.

Dice the prosciutto and finely mince the guinea fowl meat. In a bowl mix together the minced fowl, the diced prosciutto, the grated cheese, the pork, the pistachios, the cranberries, the sliced truffle and the egg.

On a cloth spread out the skin, place the filling on top. Shape the filling like the bird and then sew the skin around it.

Chop the fresh herbs, the carrot, the celery stalk, two sage leaves and the small onion. Place the mixture in an oven-baking dish with about 3 tbsp. of butter. Brown in a preheated oven at 350°F for about 15 minutes. Then pour in the 2 cups of broth and gently place the galantine in the baking dish. Cook in the oven for one hour, adding broth if necessary.

Remove the galantine, wrap in a clean cloth, and let cool under a weight. The galantine should be served sliced and at room temperature.

Serves 4

ROGNONE AL MARSALA

Ingredients

1 lb. calf’s kidneys
1 tbs. dry Marsala
3 oz. butter
parsley, chopped
1 tbs. flour
3/4 cup broth
salt
pepper

How to make the  Kidney with Marsala:

Melt 1 1/2 oz. butter in a saucepan. Add the 1/4-in. sliced kidneys for 2 mins. Remove kidneys and set aside.

In a casserole wide enough to accommodate the kidneys in one layer, prepare a sauce with the remaining butter and flour. When it begins to color add the broth. Reduce for 1 minute and add kidneys and Marsala. Cook for 2 mins. on lively flame. Remove and add chopped parsley. Serve.

Serves 4

INSALATA MISTA

Ingredients

1/2 pound romaine lettuce, torn into pieces
5 or 6 red radishes, sliced
2 diced celery hearts
1 diced carrot
1 fennel, sliced thin
4 ounces Parmigiano-Reggiano®, cut into slivers
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt

How to make the Mixed salad:

Combine all the ingredients, toss thoroughly and serve.

Serves 4-6

FUNGHI ALLA GRIGLIA

Ingredients

12 mushroom caps (ovoli or porcini are best, but any type of freshy mushroom will do)
1 tbs. parsley, chopped
2 cloves garlic
3 tbs. olive oil

How to make the Broiled Mushrooms:

Clean the mushrooms, removing the stems and keeping them to use otherwise if you wish. Prepare a battuto with parsley and garlic and mix with 1 1/2 tbs. olive oil.

Make a cross-like incision in the inside of the mushroom cap, place over the battuto, drizzle with the olive oil and grill with the inside up. Grill for about 5 mins. till tender but still crisp. Remove from gridiron, add the rest of the oil, salt and pepper to taste. Serve very hot.

Note:
You can also broil the mushrooms and add the seasoning afterward.

Serves 4

ZUPPA VALPELLINENTZE

Ingredients

1 Savoy cabbage
3 oz. pancetta
2 tbs. olive oil
12 slices country bread
1 cup cooking sauce roast meet
1/4 lb. prosciutto, sliced
1 pinch cinnamon
1 pinch nutmeg
1/2 lb. Fontina
2 tbs. butter
1 qt. broth
pepper

How to make the ZUPPA VALPELLINENTZE:

Clean the Savoy cabbage, removing the outer leaves and the stem.

Saute the cabbage in a saucepan with oil and chopped pancetta, making sure not to break the leaves.

Toast the bread and place in a large, flat baking pan. Drizzle with the cooking sauce of meat or with strong beef broth.

Place a layer of cabbage leaves over the bread, topped with slices of prosciutto.

Add a pinch of pepper, cinnamon and nutmeg.

Next, add thin slices of Fontina.

Continue with layers until all ingredients are used up.

Make sure the top layer is Fontina.

Dot with butter and generously cover with broth.

Bake the zuppa valpellinentze for 30 min.

There are a number of variations to this soup depending on the Valle D’Aosta village from which the recipe for the zuppa valpellinentze originates.

Regional recipe from Valle d’Aosta

ZUPPA VALDOSTANA

Ingredients

1 small Savoy cabbage (about 1 lb.)
8 oz. Fontina
1 qt. beef broth
3 oz. butter
slices of country bread (about l/2-in. thick)
salt

How to make the ZUPPA VALDOSTANA:

Clean and wash the leaves of the Savoy cabbage well. Cook them in boiling water for 10 min. Drain and cut into julienne. Cut Fontina into thin slices. Bring the beef broth to a boil. Melt the butter over a low flame.

In an ovenproof casserole (preferably terracotta) alternate layers of bread, cabbage and Fontina until all ingredients are used up, making sure to finish with slices of bread. Drizzle the top layer of bread with melted butter.

Gently pour the boiling broth over it and bake in a low oven (about 325°F) for about half an hour, until the top layer is crisp. Serve the zuppa valdostana hot.

Serves 4

Regional recipe from Valle d’Aosta