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

PASTA WITH SARDINES

It can't get any easier !
I first had this dish when on the island of Ischia, a small island in the Gulf of Napoli (Naples) several years ago and mmmmmm it was to die for, its full of flavor and not too difficult to top.

YOU'LL NEED:
(serves four)
- 500 to 600 grams (about one lb.) bucatini or pici or ziti (take your pick)
- 1 bunch of wild fennel fronds
- 1 fennel
- 1 yellow onion
- 1/2 cup extra virgin olive oil
- 4 desalted anchovies
- 300 to 400 grams (1 lb) fresh sardines, cleaned
- salt and pepper to taste
- 1 oz pine nuts (I prefer them toasted)
- 1 oz raisins
- 3/4 oz roasted almonds (chopped)
- 1 pinch of saffron
- 2 oz breadcrumbs
- frying oil
- 1 tablespoon butter

PREPARATION:
- Clean and boil the fennel in a pot of salted water for about 10 minutes. Drain and reserve the water for later. Shake off the excess water and cut into diced sections
- Clean and debone the anchovies and the fresh sardines. Butterfly four of the sardines and set aside.
- Soak the raisins in a bowl of warm water for 15 minutes, then drain.
- Place a large pan on medium heat, add the oil and when hot, add in the finely chopped onion. When the onion is golden, add in the anchovies, breaking them apart using a fork and then add in the fresh sardines, raisins, pine nuts and almonds.
- Cook the above for about 10 minutes (salt and pepper to taste). Add in the wild fennel fronds and a pinch of saffron, stir gently and lower the heat, cook for 10 minutes.
- In another frying pan (smaller) add oil (frying) add oil, just enough to submerge the sardines and place on high heat when the oil starts to boil, fry the 4 butterflied sardines until golden in color.
- Use a slotted spoon to remove the sardines from the oil and place on a plate with paper towel to absorb the excess oil.
- Now, with the excess water used to boil the fennel (in the same pot), bring to a boil again. Add the pasta and cook for the right amount of time (as either indicated on the package or if fresh pasta which I prefer, about 4 minutes). Drain the pasta and toss with the sardine and fennel sauce. Transfer the pasta to a baking dish greased with butter, cover with breadcrumbs and the 4 fried sardines.
- Bake in over at 425 F for about 10 minutes. Remove and serve hot with a good dry white wine!

ENJOY

LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

I came across this dish the other day and it just got me really excited to try it out, I did and I want to share it with you all.

YOU'LL NEED:
(serves 6)

- 1/2 cup of sliced almonds (toasted)
- 2 cups heavy cream
- 1 1/4 cups sugar plus 1 teaspoon
- 8 eggs yolks
- 1/2 cup lemon juice
- 3 lemons zest finely grated
- 1 pinch of salt
- 3 oranges (supremed plus juice)
- 1 mango, cut into small cubes
- 10 mint leaves cut into small thin slices (roll them then cut)

PREPARATION:
- Line a bread loaf pan with plactic wrap, make sure to leave plenty of plastic around the edges so they can be folded over to cover the top.
- Put the almonds in the bottom of the prepared pan in an even layer (this will become the top, so make it look good !) set aside.
- Whip the cream with a whisk or electric beater until it forms medium peaks then refrigerate until ready to serve.
- Bring a saucepan with about 1 inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt and whisk to combine together.
- Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 5 minutes.
- Just for safety, you can take the temperature of this mixture as it should be about 165 F. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.
- Fold in the reserved whipped cream in increments. Do this gently but fast.
- When it is homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic wrap over the top and transfer to the freezer. Freeze for at least 4 hours but better if done overnight.
- Combine the oranges, mangoes, mint and the remaining tablespoon of sugar in a small bowl. Let this mixture macerate for about an hour before serving.

- To serve: Remove the loaf pan from the freezer and open up the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With a hot knife, slice the semifreddo into 1 inch slices and garnish with the orange and mango salad.

Its perfect for a warm day or even better at 11 pm !

ENJOY!