Blog - Proud Italian Cook

D O L C I !!!…(On the lighter side)

January 20, 2008 by Marie 18 Comments

STRAWBERRIES WITH LIMONCELLO RICOTTA CREAM!

Although I’ve made many desserts with ricotta, I’ve never once thought of putting it in my blender, until I saw Bobby do it on the Food Network. Something magical happens when you do that, the texture comes out smooth, creamy and rich tasting. You have to sweeten it up a bit, with a couple of tablespoons of brown sugar, then the sky’s the limit for flavoring! Amaretto, white chocolate liqueur, I think Bobby used Grand Marnier, but my favorite is Limoncello, I used about 2 tablespoons per 1lb. of ricotta. Throw everything in the blender, and make it the consistency you want, I made mine thicker than Bobby’s, just make sure it all smooths out! No one will ever know this is low fat!!

RUM SOAKED PINEAPPLE WITH MASCAPONE!

This is a favorite of mine which I make in the summer and winter.

Melt a little butter in a saute pan, add some brown sugar, when it all melts down and blends together, add some dark rum. Place your pineapple in the pan and cook it low and slow, turning each piece till everything soaks in and creates a slightly thick sauce.

Place it all in a pretty glass and dollop with a nice portion of Mascapone that has been sitting out at room temperature!

It’s warm, creamy, and the rum takes it over the top!!

Both of these desserts are quick to make, and taste’s oh so decadent!!

Enjoy!!!

18 Comments Filed Under: Desserts Tagged: amaretto, dark rum, grand marnier, Limoncello, mascapone, pineapple, ricotta cream, strawberries

SALMON STUFFED WITH ARTICHOKE & SUN-DRIED TOMATOES, WITH A LEMON CAPER SAUCE!

January 17, 2008 by Marie 21 Comments

If you’re a lover of salmon like me, then you have to try this! It’s easy to put together for a mid week meal, and elegant enough to serve for a special dinner party.

Serve this with a nice crisp salad and a cold glass of Pinot Grigio, and you’ve got a match made in heaven!!

The actual stuffing is made with frozen artichoke hearts, that have been defrosted and squeezed of any excess water (Trader Joes has the best!) sun-dried tomatoes packed in oil and sliced into strips, a couple of shallots, a hint of garlic, and some good flavored breadcrumbs, not the kind that’s real fine, something with texture.

Saute in olive oil and butter, the shallots and garlic, add your breadcrumbs till golden and crispy.

Add artichokes and sun-dried tomatoes, mix well.

Take one piece of salmon, seasoned with a little salt and pepper and a good drizzle of olive oil, place a mound of stuffing on top, add a second piece of salmon on top of that, repeat with salt, pepper, olive oil and a little paprika. Line a pan with parchment or tin foil and roast till moist and flaky.

Lemon Caper sauce****

Squeeze fresh lemon and a dash of water into half and half, or cream that has been cooked down till thick, add black pepper and capers.

Lay your salmon on a bed of fresh sauted spinach, and pour the sauce on top, the flavor combinations work great together, hope you give it a try!!

Buon Appetito!

21 Comments Filed Under: Fish Tagged: artichoke, capers and lemon, spinach, stuffed salmon, sundried tomatoes

THE HUMBLE PEPPER AND EGG SANDWICH!!

January 14, 2008 by Marie 30 Comments

I don’t know exactly when this humble sandwich had it’s beginning, but I’ve been eating this since I was a little kid. It’s usually offered primarily during the Lenten season in many of the Italian beef stands here in Chicago land, and on Friday’s, as an alternative to meat. Yes, way back when, the Catholic religion had a “no meat on Friday” rule and I think that’s how this sandwich all came about. I have to admit, even though I can find this sandwich close to where I live, and in some places it’s on the menu all year long, my favorite place to get this is right out of my own kitchen!!

Why? you might ask? Because I always think it taste’s blah there, never enough seasoning, you know, salt pepper, Romano! you can’t be skimpy with the ingredients!! It’s all about the flavor! the blending of the olive oil with the scrambled eggs and cheese, oh, and you must have good crusty bread, none of that white spongy stuff will do here!

With that being said, here’s how you put it all together… Saute your sliced peppers in olive oil that have been seasoned with salt, pepper, and granulated garlic, till tender not mushy. Next, scramble up some eggs that have been seasoned with salt, pepper, and a generous amount of Romano cheese, don’t be skimpy on the cheese, this is what makes it so good!! Pour it all over your peppers till it sets up. Place it in some crusty bread, and if you like hot stuff like I do, a little Hot Giardiniera to top it off!!

It’s warm, satisfying, and beats a cold sandwich any day!!!

Buon Appetito!!

30 Comments Filed Under: Sandwiches Tagged: Chicago tradition, pepper and egg sandwich