Cornetti

• 2 cups all-purpose flour,
• 2 cups Manitoba flour (or bread flour) 
• 2 eggs
• 2tbsps yeast
• 1/4 cup butter
• 1/2 cup sugar
• 3/4 cup milk, 
• 1 egg yolk (for the finishing). 
• Powdered sugar (optional)

1. In a large bowl put the flour, the sugar and the butter (cut in small pieces). 
2. Mix for 5 minutes by hand or with a mixer. 
3. Add the eggs. Mix for further 5 minutes. 
4. Preheat the oven to 125°F and turn it off as soon as it has reached the temperature.
5. Let the yeast dissolve in a little bowl with the cold milk. 
6. Incorporate the milk/yeast mixture, little by little, to the flour/sugar bowl and mix for other 5 minutes. 
7. The dough should be now smooth and even. 
8. If not, place on a board and mix by hand, eventually adding a little flour. 
9. Shape it into a ball. Place the ball back into the big bowl and place it uncovered in the oven.
10. Let rest for a couple of hours. 
11. Take the ball out of the oven and divide in 3 parts (making 3 smaller balls). 
12. Flatten each of them to form a circle. Cut each circle into 8 triangles.
13. Place whatever filling (or none) at the center of the dough and roll each triangle on itself starting from the base. 
14. Make sure that the top of the triangle ends up under the cornetto. If you bend the edges of each cornetto a little you will have the typical croissant shape.
15. Place the cornetti on a baking tray covered with oven parchment paper. 
16. Leave some space in between them, they will rise. 
17. Let them rest covered with a kitchen towel and rise 2 hours.
18. Turn on the oven to 375°F. 
19. Mix the egg yolk with a tablespoon of milk and spread over each cornetto. 
20. Place in the oven and bake for about 12 minutes.

Gnocchi

• 4 medium potatoes, unpeeled about 2 lb. (1kg)   
• 1¾ cups (400g) flour    
• 1 egg
• 1½ tablespoon (20g) salt

1.      Place the potatoes in a medium pot with cold water.

2.      Bring the water to a boil adding a pinch of salt.

3.      Reduce the heat and cook until the potatoes are tender when pierced, then drain.

4.      When the potatoes become cool enough, peel them.

5.      Using a ricer, squeeze all the potatoes into the flour making a mound. It's important to do this while the potatoes are still warm.

6.      Allow the riced potatoes to cool.

7.      Form a well in the center of the potatoes and add the egg, and salt.i

8.      Mix until you have a sticky ball. Add more flour if necessary and if the dough is to wet to knead.

9.      Roll out the gnocchi dough so that it forms a 1½ inch diameter rope, and then cut 1-inch pieces.

10.  Take each piece and roll it over a fork so that the grid impressions remain.

11.  Take a pot with water and bring it to a boil, then add the gnocchi.

12.  Be careful; avoid cooking the gnocchi at a rolling boil. Don't lift them out until they float.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

• 1 tablespoon olive oil, plus 1 tablespoon
• 2 cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 teaspoon dried thyme
• 1/4 cup (2 ounces) goat cheese
• 1/3 cup reduced-fat cream cheese
• 4 (4-ounce) center-cut pork chops
• 1 1/2 cups chicken broth
• 1/2 lemon, zested
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. 
2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. 
3. Cook until combined, about 2 more minutes. 
4. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. 
5. Stir to combine and set aside.
6. Use a sharp knife to cut a pocket into the thickest portion of the pork chop.
7.  Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. 
8. Season the outside of the pork with salt and pepper.
9. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
10. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
11. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. 
12. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. 
13. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. 
14. Reduce the broth by half to make a light sauce, about 8 minutes.
15. Spoon some sauce over the pork before serving.

Squash Tortellini*

• 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
• 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
• 1 1/2 teaspoon herbs de Provence
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 large shallots, chopped (about 1/2 cup)
• 2 garlic cloves, chopped
• 1 cup whole milk ricotta cheese
• 4 small amaretti cookies, crushed (about 1/3 cup)
• 1/4 teaspoon ground nutmeg
• 1 package small wonton wrappers

BROWN BUTTER SAUCE:

• 3/4 cup butter (1 1/2 sticks)
• 2 tablespoons torn fresh sage leaves
• 1/2 cup toasted walnuts, chopped
• 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/3 cup grated Parmesan cheese

 Tortellini Filling:

1.  Preheat the oven to 375°F. 
2. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. 
3. Bake in the oven until soft and golden, about 25 minutes. 
4. Meanwhile, heat the olive oil in a small saute pan over medium heat. 
5. Cook the shallots and garlic until lightly golden, about 3 minutes.
6. In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. 
7. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. 
8. Pulse until smooth. 

The tortellini filling can be made one day ahead.
To make the Tortellini:

1.  Lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. 
2.  Place 1 tablespoon of squash mixture in the middle of each skin. 
3. Dip a pastry brush in a little water and wet the edges of the skin. 
4. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. 
5. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. 
6. Place the formed tortellini on a baking sheet and cover with plastic wrap. 
7. Before laying out another 6 wonton sheets, be careful to dry the work surface. 
8. This will help keep tortellini from sticking to the baking sheet. 
9. Continue until all the butternut squash mixture is used. 
10. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve:

1. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
2. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. 
3. Turn the heat off and season with salt, and pepper.
4. Stir to combine. 
5. Then, gently place the tortellini in the boiling water and gently stir. 
6. When they begin to float they are done, about 3 minutes. 
7. Using a slotted spoon, gently spoon the tortellini onto a serving platter.
8. Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

Stuffed Mushrooms

• 1/2 cup Italian-style dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 2 garlic cloves, peeled and minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh mint leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

1. Preheat the oven to 400° F.
2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. 
4. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up.
5. Drizzle remaining oil over the filling in each mushroom. 
6. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. 
7. Serve.

Chicken Tetrazzini

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs

1.  Preheat the oven to 450°F.
2. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. 
3. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. 
4.  Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. 
5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. 
6. Transfer the chicken to a plate to cool slightly. 
7. Coarsely shred the chicken into bite-size pieces and into a large bowl.
8. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. 
9. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. 
10. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. 
11. Add the wine and simmer until it evaporates, about 2 minutes. 
12. Transfer the mushroom mixture to the bowl with the chicken.
13. Melt 3 more tablespoons butter in the same pan over medium-low heat. 
14. Add the flour and whisk for 2 minutes. 
15. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. 
16. Increase the heat to high. 
17. Cover and bring to a boil. 
18. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
19. Bring a large pot of salted water to a boil. 
20. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. 
21. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. 
22. Toss until the sauce coats the pasta and the mixture is well blended.
23. Transfer the pasta mixture to the prepared baking dish. 
24. Stir the cheese and breadcrumbs in a small bowl to blend. 
25. Sprinkle the cheese mixture over the pasta. 
26. Dot with the remaining 3 tablespoons of butter. 
27. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Tiramisu

• 250g (1 Cup)Homemade Mascarpone Cheese cheese
• 2/3 cup whipping cream
• 1/2 cup sugar
• 2 1/2 cups espresso coffee, room temperature
• 24 crisp ladyfinger cookies
• Unsweetened cocoa powder, for garnish
• Dark chocolate shavings, for garnish

1. Place the mascarpone cheese in a large bowl and set aside. 
2. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. 
3. Fold the whipped cream into the mascarpone.
4. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. 
5. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. 
6. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
7. Spoon 1/3 of the mascarpone mixture over the cookies to cover. 
8. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. 
9. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. 
10. Press lightly to compact slightly (the last layer will extend above the pan sides). 
11. Cover the tiramisu with plastic and refrigerate at least 6 hours.
12. Unwrap the plastic from atop the tiramisu. 
13. Invert the tiramisu onto a platter. 
14. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.

Mama D's Italian Bread

I found this recipe on allrecipes.com, and it is by far the best bread I've ever made.

• 3 cups warm water (110°F/45° C)
• 1 teaspoon white sugar
•  1 tablespoon active dry yeast
• 1 tablespoon salt
• 7 cups all-purpose flour
  
  
  
  

  1. Add the sugar and yeast to the warm water and let proof.
  2. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
  3. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size.
  4. Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
  5. Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
  6. Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

Pork Chops with Fennel and Caper Sauce

• 1/4 cup olive oil
• 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
• 3/4 teaspoon salt, plus more for seasoning meat
• 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
• 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
• 2 large shallots, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
• 1/2 cup white wine
• 1 (28-ounce) can diced tomatoes, with their juices
• 1/2 lemon, zested
• 2 tablespoons capers

1. In a large, heavy skillet heat the olive oil over high heat. 
2. Season the pork chops with salt and pepper. 
3. Add the pork to the pan and brown on both sides, about 4 minutes each side. 
4. Remove the pork from the pan, cover loosely with foil, and set aside.
5. Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. 
6. Add the wine. 
7.  Using a wooden spoon, scrape the brown bits off the bottom of the pan. 
8.  Add the tomatoes and stir. 
9. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. 
10. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
11. Place the pork on a serving dish. 
12. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. 
13. Stir to combine. 
14. Spoon over the pork chops and serve immediately.

Wilted Greens with Ricotta Salata Cheese ***

This dish tasted more chinese to us than Italian

• 2 bunches Swiss chard, or kale (or 1 bunch each)
• 3 tablespoons olive oil
• 1 large yellow onion, peeled and thinly sliced
• 4 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tablespoons soy sauce
• 1/4 teaspoon freshly ground black pepper
• 3 ounces ricotta salata cheese

1. Wash the greens, but do not dry. 
2. Trim the large stems and coarsely chop. Set aside.
3. Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. 
4. Add the onions and saute for 4 minutes. 
5. Add the garlic and saute for 4 minutes longer. 
6. Add the greens, chicken broth, soy sauce, and pepper. 
7. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
8. Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.

Tuscan Salad

• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1 head Romaine lettuce, torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pitted black olives
• 1/2 red onion, cut into slivers
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup shaved Parmesan

1. Bring a medium pot of salted water to a boil over high heat. 
2. Add the green beans and stir. 
3. Cook for about 2 minutes, or until beans are slightly tender. 
4. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. 
5. Drain the green beans.
6. In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. 
7. Toss to combine. 
8. Drizzle with lemon juice and olive oil. 
9. Sprinkle with salt and pepper and toss to coat. 
10. Top with shaved Parmesan and serve.

Grilled Tuscan Chicken

• 1tsp dried rosemary
• Juice of 2 lemons
• Kosher salt and freshly ground black pepper, to taste
• 2lbs chicken breast
• Olive oil for brushing on grill
• 3 large handfuls arugula
• Lemon, sliced, for serving

1. Preheat the grill to medium-high heat.
2. Add the rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
3. Oil the grill grates, remove the chicken from the marinade and place the chicken skin-side down on the hot grill rack.
4. Grill 20 minutes, then remove flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before slicing.
5. Serve the chicken on a bed of arugula with lemon slices.

Stuffed Shells with Arrabbiata Sauce

• 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
• 2 tablespoons olive oil, plus extra for greasing baking sheet
• 6 ounces thinly sliced pancetta, diced
• 2 teaspoons dried crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 1 (425gms) container ricotta cheese
• 1 1/3 cups grated Parmesan
• 4 large egg yolks
• 3 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded mozzarella cheese

1. Lightly oil a 12 by 9 by 2-inch baking dish and set aside. 
2. Lightly oil the baking sheet and set aside.
3. Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes.
4. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
5. Heat the oil in a heavy medium saucepan over medium heat. 
6. Add the pancetta and saute until golden brown, about 5 minutes. 
7.  Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. 
8. Add the marinara sauce. 
9. Bring the sauce to a simmer, stirring often.
10. In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, salt, and pepper.
11. Set aside.
12. Preheat the oven to 350°F.
13. Spoon 1 1/4 cups of the sauce over the prepared baking dish. 
14. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. 
15. Arrange the shells in the prepared dish. 
16. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
17. Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Spinach Stuffed Pork with Pappardelle

• 1 (10-ounce) box chopped frozen spinach
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 hard-boiled eggs, peeled and finely chopped
• 2 tbsps raisins
• 3 tbsps toasted pine nuts
• 2 large cloves garlic, finely chopped
• 1/4 cup freshly shredded Parmigiano-Reggiano cheese
• 4 (8-ounce) pieces thin pork pounded very thin

Sauce:

• 1 carrot, finely chopped
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 large fresh bay leaf
• 1/4tsp dried rosemary
• A few sprigs fresh sage, thinly sliced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups chicken stock
• 1(28-ounce) large can crushed tomatoes
• 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle
• 1 tablespoon butter
• A generous handful fresh sweet basil leaves, torn or shredded
• A small handful fresh flat-leaf parsley, finely chopped

For the Stuffed Pork: 

1. Defrost, drain, and wring the frozen spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl.
2. Season the spinach with salt, black pepper, and a little nutmeg. 
3. Add the chopped hard-boiled eggs, currants, pine nuts, finely chopped garlic, and cheese to the bowl and gently combine. 
4. Season the meat with salt and pepper and arrange each piece with one of the narrow ends near you.
5. Divide the filling evenly among the meat slices. 
6. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. 
7. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. 
8. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package.
9. Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. 
10. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over.

For the sauce:

1. Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat. 
2. Add the chopped carrots, onions, sliced garlic, bay leaf and season with salt and pepper. 
3. Let the vegetables cook 5 minutes to soften, then stir in the rosemary and sage for 1 minute.
4. Add the tomato paste and stir, then add the white wine and scrape up the pan drippings. 
5. Stir in the chicken stock and tomatoes.
6. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally.
7. After 2 hours, brown the sausages in a frying pan with a tablespoon of extra-virgin olive oil, a turn of the pan.
8. Bring a pot of water to a boil for pasta. Salt the water and cook the pasta to al dente. Reserve a cup of starchy cooking liquid just before draining.
9. Remove the meat bundles to a platter and cover with foil to keep warm.
10. Drain the pasta and return to a hot pot. Add 1 tablespoon butter, cut into pieces, and half of the sauce, toss to combine, adding a little starchy cooking water to make it all come together for you.
11. Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parm alongside.