Steak Alla Florentine ..::.. Episode 07

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This week, learn to make a perfectly cooked Steak Alla Florentine, a delicious Venetian Grilled Swordfish, a Ricotta and Coffee dessert, and an easy baked Italian Omelet. Also, hear about how Marilyn was treated at the hospital when she broke her leg in Italy.

STEAK ALLA FLORENTINE
Porterhouse 11/2 ” to 2″ thick
Rub with oil
Sprinkle generously with course grind black pepper
Rest at room temperature for 1/2 hour
Grill on medium hot
About 6 to 8 minutes on each  side
Depending on preference for doneness use finger method to check doneness
Remove from heat
Season with salt
Let rest for 5 minutes
Slice into strips, place on serving platter
Brush steak with mixture of olive oil, chopped rosemary,chopped garlic, chopped parsley and serve
You can also sprinkle the cut steak with fresh grated Parmigiano

VENETIAN GRILLED SWORDFISH
Sauce
Mix 1 tablespoon salt 2 tablespoons lemon juice
Beat with fork to dissolve the salt
Add 1 teaspoon of dried oregano, a few grinds of pepper
Grill a 2 pound swordfish  steak 1/2″ thick 2 minutes per side
Prick fish with fork
Pour sauce over, slice and serve over a bed of arugula
Mix with some of the sauce

EASY VENETIAN DESERT RICOTTA AND COFFEE CREAM
In a food processor mix 11/2 pounds ricotta, 2/3 cup sugar
Add while machine is running 5 tablespoons dark rum,1/2 cup strong expresso
Pour into 6 glass desert dishes
Refrigerate overnight
Garnish with whole  coffee bean and serve with cresspelle wafers

BAKED ITALIAN OMELET
Saute in frying pan,non stick that can go into oven, no rubber handle
Medium heat 1 tablespoon olive oil
Add 1 onion chopped, 1 cup italian turkey sausage removed from casing
Cook till brown
Mix 6 eggs, 1/4  cup milk, salt and pepper
Pour over sausage mixture
Top with 1 cup shredded  gruyere cheese
Bake at 400 degrees for 20 to 25 minutes
Slide onto platter and serve

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Risotto ..::.. Episode 06

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This week, stories from Cena and how to make a perfect risotto at home and what to do with the leftovers the next day.

RISOTTO

Heat over medium low heat
2 tablespoons of olive oil

Add
2 cups of rice: either Arborio or Vialenano or Carnaroli

Stir 3 minutes

Add 1/2 cup dry white wine, stir until evaporated, about i minute

Heat 3 cups of chicken broth,ladle 3/4 cup of broth at a time into the rice stirring until al dente,( firm to the bite) for 18 to 22 minutes

Off the heat
Add 2 tablespoons of butter
2 cups of Parmigiana
salt and pepper to taste

Cover, let sit for 5 minutes, stir and serve, add more broth if dry

RISOTTO VARIATIONS

Add ons: Sauteed Butternut Squash and Pancetta, poached dried mushrooms in light cream plus fresh sauteed slice mushrooms Stir fried or steamed vegetables such as asparagus, broccoli or spinach Baked fennel with lemon juice and zest, baked cherry tomatoes , shrimp saffron and clam juice.

LEFTOVER RISOTTO ARANCINI

Mix
2 cups leftover risotto
1 egg

Make into 2 inch ball using a ice cream scoop

Push a 3/4 inch cube of fresh mozzarella into the center of the rice ball and roll into Panko bread crumbs
Place on a baking sheet into 450 degree oven, turn once ,bake until golden about 10 to 15 minutes

Sprinkle with salt

Serve with Marinara sauce.

BRAISED RED POTATOES

Place small red potatoes cut in half in a large skillet cut side down

Add:
2 cups water
3 tablespoons of unsalted butter
3 peeled whole cloves of garlic
1 teaspoon dried thyme
3/4 teaspoon salt

Simmer covered over medium heat for 15 to 20 minutes
Remove garlic, mash into paste
Stir in 1 teaspoon of lemon juice
Set aside

Continue to cook potatoes till cut side starts to brown, about 5 minutes
Add garlic mixture,stir and service with chopped chives to garnish

STIR FRY ASPARAGUS

Mix:
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons brown sugar
2 teaspoons grated ginger
1 tablespoon sesame oil

In a large skillet or wok heat 1 tablespoon canola oil
Add 1 pound asparagus trimmed and cut into 21/2 inch pieces
Cook over high heat, 3 minutes , stirring

Add soy sauce mixture,cook 2 minutes

Asparagus should be crispy tender.

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Homemade Limoncello ..::.. Episode 05

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Learn how to make the best limoncello you’ve ever had in your own home. All you need is lemons, liquor, and about 3 months. Also, learn how to prepare braised pork shoulder and baby artichokes. Take a tour of Capri and the Amalfi Coast on this week’s edition of Healthy Cooking with your Friendly Italians. Buon Appetito!

LIMONCELLO
15 Lemons
Wash in warm water,pat dry
Peel with micro plane zester or potato peeler
Place in a 1 gallon glass or plastic jar with a screw top lid
Add
2 bottles of 100 proof vodka, 1.75 liter bottles
Screw top tightly
Store in a cool dark area for 45 days
Heat 5 cups water and 4 cups sugar till dissolved
Cool
Add to vodka,zest mixture
Store for 45 days
Add
1 cup lemon oil extract
Store 7 days
Strain mixture and bottle
Freeze zest for another use
Place bottle of lemoncello in freezer 24 hours before use.

PORCETTA
SLOW ROAST PORK SHOULDER OR BUTT
8 lbs Boneless pork (shoulder or butt), butterflied, fat side scored
Mix
6 garlic cloves,
1 teaspoon rosemary,
1 tablespoon fresh fennel fronds
zest of one orange
salt and pepper to taste
Chop finely
Add 1 tablespoon of olive oil ,mix
Rub into butterflied pork, roll and tie,rub the exterior of the pork
Wrap in plastic, refrigerator overnight
Place in roasting pan at 450 for half an hour
Reduce heat to 325
Pour white wine over and bake for 4 hours, basting every hour, add more wine if liquid evaporates

BRAISED BABY ARTICHOKES
Peel and discard outer leaves of artichokes to the pale green leaves
Trim stem ends
Cut top quarter of artichokes leaves and discard
Cut in half lengthwise
Place in a lemon juice ice water bath
Saute in olive oil 2 cloves of garlic sliced ,1 onion sliced and salt and pepper to taste
Add drained artichokes halves, save the bath
Cover and simmer for 10 minutes
Add 1 cup lemon water bath
Cover, simmer for 10 minutes
Remove from the heat
Sprinkle with grated cheese and serve
You could serve with roasted potatoes for an added treat.

BABY ARTICHOKES WITH GREMOLATA
12 baby artichokes (11/2 lbs)
Remove dark outer leaves to the pale green leaves
Trim stem ends,
Cut top quarter of artichokes leaves and discard
Cut in half lengthwise
Cover with buttermilk
soak for 10 minutes
Mix
1 cup of flour
1 teaspoon salt
1 teaspoon pepper
pinch of cayenne pepper
Dredge the artichokes with the mixture
Saute in half olive oil and half canola oil over medium high heat 2 minutes a side
Drain on paper towel
Sprinkle with salt

GREMOLATA
Chop and mix
1/2 cup parsley
1 clove of garlic
1 tablespoon capers
1 teaspoon of lemon zest
1 teaspoon of orange zest
Place artichokes on a platter
Sprinkle with Gremolata
Serve with lemon wedges

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