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Recipes
Salmon with Red Wine-Balsamic Sauce
By lromito
1.In a medium saucepan, heat 1 tablespoon of the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, minced
- 1 thyme sprig
- 1/2 teaspoon cracked black pepper
- 2 cups dry red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons heavy cream
- 4 tablespoons cold unsalted butter, cut into tablespoons
- Salt and freshly ground black pepper
- Four 6-ounce skinless salmon fillets
Risotto with Lobster and Champagne
By lromito
Cook lobster and prepare stock, add champagne Cook rice as ususal using stock
- Same as basic except instead of stock use 3 cups of Champagne or Proseco added to stock from Shell of lobster reduced to 3 cups.
- 2 T. parsley
- 1 t. lemon juice
- 1/2 heavy cream
- 1/4 snipped fresh chives
- 1 lobster tail
Maple French Toast Casserole
By lromito
Step 1 Remove the inner pot of a 6-quart Instant Pot® from the cooker, and coat with cooking spray
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Spinach Hash Brown Quiche
By lromito
Preheat oven to 400ºF. Butter a 9-inch pie dish
- 1 (20 ounce) bag frozen shredded hash browns (thawed)
- 2 large eggs (beaten)
- Kosher salt and freshly ground black pepper (to taste)
- 4 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 1 cup whole milk (heated)
- 1 teaspoon freshly grated nutmeg
- 1 1/2 cups Swiss cheese (shredded)
- 1 (10 ounce) package frozen spinach (thawed and drained of excess liquid)
- 8 slices bacon (cooked and chopped)
- 3 large eggs (beaten)
- kosher salt and freshly ground black pepper (to taste)
Warm Farro Salad with Butternut Squash and Hazelnuts
By lromito
In a large saucepan over high heat, bring the water and the 2 tsp
- 7 cups (56 fl. oz./1.75 l) water
- 2 tsp. kosher salt, plus more, to taste
- 1 1/2 cups (9 oz./280 g) farro
- 1/2 cup (2 1/2 oz./75 g) hazelnuts
- 3 Tbs. unsalted butter
- 1 yellow onion, finely diced
- 3 cups (15 oz./470 g) diced peeled butternut squash (1/2-inch/12-mm dice) (about 1 lb./500 g squash)
- Freshly ground pepper, to taste
- 2 Tbs. fresh thyme leaves
- 2 Tbs. sherry vinegar
- 1 cup (4 oz./125 g) dried cranberries
- 2 cups (4 oz./125 g) thinly sliced radicchio
Mixed-Greens-and-Herb Salad with Figs and Walnuts
By lromito
Preheat the oven to 350°
- 1/2 cup walnuts
- 1 tablespoon sherry vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 4 ounces dried Black Mission figs, thinly sliced ( 2/3 cup)
- 8 cups mixed greens
- 1/2 cup flat-leaf parsley leaves
- 2 tablespoons torn mint leaves
- 2 tablespoons chopped dill
- 2 tablespoons snipped chives
- 1 ounce fresh pecorino, shaved
Porcini risotto
By lromito
Roughly chop the porcini, then heat a frying pan with 1 tbsp of olive oil and add the chopped onion
- 200 g fresh porcini mushrooms
- 1 small onion, chopped
- 300 g risotto rice
- 150 ml dry white wine
- 2 litres vegetable stock
- 25 g Parmesan cheese or Grana Padano
- 25 g unsalted butter
- 2 tbsp olive oil
- 1 tbsp freshly chopped flat-leaf parsley
Dark Chocolate Bark
By lromito
Line a baking sheet with parchment paper
- 1 pound dark chocolate (60 to 70 percent cacao)
- 1 1/4 cups roasted whole almonds
- 3/4 cup salted roasted pumpkin seeds and sunflower seeds
Risotto from the Oven with sausage
By lromito
Preheat oven to 350°F. Heat the oil over medium-high heat in a heavy Dutch oven
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage (casings removed)
- 4 ounces salami (casing removed and finely diced)
- 2 red bell peppers (ribs and seeds removed, cut into small dice)
- 2 yellow bell peppers (ribs and seeds removed, cut into small dice)
- 2 small red onions (finely chopped)
- 3 garlic cloves (slivered)
- 2 teaspoons fresh thyme leaves (chopped)
- 2 teaspoons fennel seeds
- 1 1/2 cups Fabio's Tomato Sauce
- 1 1/2 cups Arborio rice
- 1 1/2 cups dry red wine
- 1 1/2 cups chicken stock
- 1/2 cup grated Grana Padano cheese
- 6 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 28 ounce can whole plum tomatoes
- kosher salt and freshly ground black pepper
- 10 fresh basil leaves (torn)
stuffed veal scaloppini
By lromito
Prepare the filling: In a small bowl, combine the butter and flour
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons all-purpose flour, plus extra
- 2 cups whole milk
- 4 ounces prosciutto, diced
- 2 tablespoons freshly grated Parmigiano-Reggiano
- Salt and freshly ground pepper
- 2 pounds top round of veal, trimmed
- 3 tablespoons extra-virgin olive oil
- 3 eggs, beaten
- 1 1/2 cups dried bread crumbs
- Canola oil for frying