Radicchio & Dried Porcini Muchroom Sauce (for pasta)

Im making this right now and it smells sooooo good! Its my invention and call it the Ducci Sauce just in case you should see it anywhere else.

YOU'LL NEED:
(serves four)

- 1 large radicchio
- 1 hand-ful of baby spinach (raw)
- 3 garlic cloves
- 1 Tablespoon balsamic cream
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can diced tomatoes (or freshly diced if you prefer)
- Parmesan cheese freshly grated (dont by the grated in the supermarket)

PREPARATION:
- In a hot skillet, add the olive oil, when hot add the finely cut garlic cloves. When the garlic is browned, add the spinach and then the radicchio. Salt and pepper to add at this time.
- In a small bowl, place about 3 Tablespoons of dried porcini muschroom (broken into small pieces) and add about 1 Tablespoon and 3 Tablespoons of water together and put in the microwave for 1 minute.
- When the radicchio and spinach have reduced, add in the porcini and balsamic mixture. Turn the heat down to 3 or 4 and add in the diced tomatoes. Cover and let cook down and let the aromas to blend in.
- I suggest tagliatelle, let cook until al dente, drain and mix the pasta with your radicchio sauce.
- Plate and add grated parmesan cheese.
Serve with a nice dry white wine or a light red wine.

ENJOY !!

PROSCIUTTO SOUFFLE' WITH ASPARAGUS

This will surely wow them, its soo easy and incredibly easy, flavorful! We used to make this at the restaurant I trained in up in northern Tuscany and served with a nice light white wine will be a perfect light meal or something to serve along with a meat dish.

YOU'LL NEED:
(serves six)

- 1 lb (600 grams) prosciutto cotto or cook ham.
- 5 tablespoons bechamel
- 3 1/2 oz grated parmigiano (i like Reggiano)
- 5 egg yolks
- 8 egg whites
- 8 oz asparagus tips
- unsalted butter (2 tablespoons)

PREPARATION:
- With your food processor, chop the lean meat of your prosciutto into cut pieces, then add 3 tablespoons of the bechamel (cooled). Pass this mixture through a sieve to collect the puree in a bowl and add in the remaining 2 tablespoons of your bechamel as well as the grated parmigiano cheese and the egg yolks.
- Whip the egg whites separately until they form stiff peaks and then fold them into the above with the other ingredients.
- Now you need to butter the souffle' molds and layer them with the souffle batter and the asparagus tips. You can use the cupcake molds or a low pie pan if you like.
- Flatten the top and cook in a bain marie at 350F for approx. 30 minutes.

Note for the bechamel:
Did you know that the Bechamel sauce was origionally prepared in Tuscany from around the early to mid 1600's and was called at that time "Salsa Colla" or a gluey sauce.... mmmm interesting and this was introduced into France, along with the fork by Catherine De' Medici. You need the following to prepare the salsa colla:
- 2 cups whole milk
- 1 1/4 oz butter
- 1 1/2 oz all purpose flour
- salt, white pepper and nutmeg to taste, oh.. I like to add a bayleaf to the milk while heating and then remove it before adding in the flour. Make sure you stir slowly with a whisk and continuously.

ENJOY !

ROASTED RED PEPPER & CHICKPEA SOUP

I prepared this dish last night.... something that I had this winter, naturally made some of my own changes to it to give it that kick-ass wowness !

YOU'LL NEED:
(serves four)

- 3 medium sized red peppers, cleaned and roasted.
- 1 medium onion, peeled & diced finely
- 2 carrots, trimmed, peeled and finely diced
- 3 garlic cloves, minced
- 2 cans chickpeas (drained)
- 4 tablespoons extra virgin olive oil
- 3 cups chicken or vegetable broth
- a pince of red pepper flakes
- salt & pepper to taste
- fresh rosemary

First things first.... need to roast them peppers so preheat the oven (broiler to high) and cut the peppers into quarters lenghtwise, make sure to remove all the core etc. I like to toss them in a bit of olive oil, salt and pepper and then....
Cover a baking sheet with aluminum foil and place the peppers cut side up on the baking sheet. Place under the broiler and cook until the skin just starts to blister and just a bit blackened. Remove the peppers from the baking sheet and let cool. The skin should come off easily at this point.

In a heavy sauce pan, heat the olive oil and cook the onion, carrots, garlic together until softened (the garlic should be golden) and add in the peppers, the broth and one can of chickpeas as well as the red pepper flakes and salt / pepper. Bring this to a boil and low the heat to simmer for about 30 minutes (you may need to add a bit of warm water).

Take off heat and let cook some then place your almost soup in your food processor (or blender) and puree until you have a smooth texture. Now add in the other two cans of chickpeas and return the soup to the pot and look cook for another 10-15 minutes. I like to add in some finely cut up rosemary and parsely at this point and drizzle some good olive oil on top of it all!

Its delicious and great for you!
ENJOY