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Laura Vitale's Recipes:
Bruschetta with Buffalo Mozzarella and Parsley Mint Pesto
Makes 12 pieces (2 per person)
1 Baguette
¾ lb of Buffalo Mozzarella, or regular mozzarella if you can't find buffalo
For the Pesto
1 ½ cups of Fresh Parsley
½ cup of Fresh Mint
1 Clove of Garlic
2 Tbsp of Toasted Pine Nuts
Zest of Half of a Small Lemon
Juice of Half of a Lemon
¼ to 1/3 cup of Extra Virgin Olive Oil
2 Tbsp of Freshly Grated Parmiggiano (parmesan cheese)
Salt and Pepper to Taste
For the Currant Relish
½ cup of Dried Currants
1 Small Shallot, finely chopped
¼ cup of Toasted Pine nuts
1 Tbsp of Olive Oil
2 Tbsp of Balsamic Vinegar
1 Tbsp of Champagne Vinegar
3 Tbsp of Water
Pinch of Hot Pepper Flakes
Salt and Pepper to taste
Process,
To make the relish:
1) Add the oil in a medium saucepan that's been preheating over medium heat, add the shallot and pepper flakes and cook until translucent, about 3 to 4 minutes. Meanwhile, add the currants in a small saucepan along with the water and both kinds of vinegar. Bring to a boil, reduce the heat and let them simmer for about 4 minutes or until the currants have plumped up.
2) Add the currant vinegar mixture to the onion mixture and cook them together only until all the liquid has evaporated. Allow to cool completely.
For the pesto:
3) In a food processor, add the parsley, mint, lemon zest, lemon juice, salt and pepper, pine nuts and garlic, pulse until its all coarsely chopped.
4) Scrape it from the sides of the bowl, and with the motor running, stream in the olive oil (depending on the texture you prefer, you might need ¼ to 1/3 cup of oil)
5) Add the pesto in a small bowl and stir in the parmesan cheese.
To assemble:
6) Cut 12 slices of bread from the baguette (about ½ inch thick) and drizzle both sides with olive oil. Grill the bread on a grill pan or bruschetta pan.
7) Top each piece of bread with a slice of mozzarella, then smear a little of the pesto and top that with a small spoonful of the currant mixture. Sprinkle the whole thing with the toasted pine nuts and enjoy!
Orecchiette with Sausage and Kale
Serves 6
1 lb of Orecchiette Pasta
1 lb of Italian Spicy Turkey Sausage, casings removed
1 Large Bunch of Kale, trimmed and chopped into small pieces
3 Cloves of Garlic, chopped
3 Tbsp of Olive Oil,
½ cup of Red Wine
2 Tbsp of Unsalted Butter
¼ cup of Freshly Grated Parmiggiano (parmesan cheese)
¾ cup of Beef Sock
1 Tsp of Poultry Seasoning
Salt and Pepper, to Taste
Process,
1) Fill a large pot with water and sprinkle in a good pinch of salt, bring to a boil.
2) In a large skillet with high sides, preheat the oil over medium high heat until its nice and hot, add the sausage and poultry seasoning and brake it up with your wooden spoon as best as you can.
3) Allow the sausage to cook until it's pretty much fully cooked though. Remove with a slotted spoon.
4) In the same pan, reduce the heat to medium and add the garlic (if you need to add a bit more oil, then do so) allow it cook for about 30 seconds or until its lightly golden.
5) Add the kale and turn the heat to medium low. Cover the pan and let the kale cook for 4 to 5 minutes.
6) Add the sausage back to the pan and increase the heat to medium, add the red wine and allow it to cook out for about 2 minutes.
7) Add the beef stock and cook for about 10 minutes (this is the perfect time to add the pasta to the boiling water and cook it according to packaged instructions)
8) Drain the pasta well and put it back in the large pot.
9) Dredge the butter in some all purpose flour and add it to the sauce. Let it cook and bubble away until the sauce thickens.
10) Toss the pasta and sauce together with the cheese and serve immediately!
Four Course Meal with Laura Vitale & Kin Community
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http://cooking-recipes-for-beginners.blogspot.com/2012/10/four-course-meal-with-laura-vitale-kin.html[/postlink]
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