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Day: November 5, 2017

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

Zucchini Ribbons with Ricotta

 

2 small tomatoes, cored and cut into small cubes

Kosher salt

3 medium zucchini

2 tablespoons extra virgin olive oil

2 large garlic cloves, very thinly sliced

1 small fresh hot red chile, split in half lengthwise to expose the seeds

Freshly ground black pepper

1/2 cup whole-milk ricotta cheese

1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon

3 tablespoons grated aged sheep’s-milk cheese

 

Season the tomatoes with a little salt. Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler. In a large sauté pan, heat the olive oil over low heat and sauté the garlic and chile until they are fragrant and softened but not browned, about 4 minutes. Season with a little salt. Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper. Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes. Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid. Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce. Divide between two warm bowls, and serve topped with the grated sheep’s-milk cheese.

Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

1 1/2 pounds ground pork

1/4 cup dry red wine

1 teaspoon fennel seed, 1/3 palmful

1 teaspoon granulated garlic, 1/3 palmful

1 teaspoon granulated onion, 1/3 palmful

1 teaspoon ground sage, 1/3 palmful

2 teaspoons coarse black pepper, divided

1 1/2 teaspoons Kosher salt, divided

2 tablespoons EVOO – Extra Virgin Olive Oil

4 large eggs

2/3 cup whole milk

Freshly grated nutmeg

1 1/2 cups grated Parmigiano-Reggiano cheese

8 slices good quality white bread or Italian bread

2 to 3 tablespoons melted butter

Warm honey, for drizzling

 

Preheat a griddle pan to medium-high.  Combine pork with wine, fennel, garlic, onion, sage, 1 teaspoon black pepper, 1 teaspoon salt and EVOO. Mix with your hands to combine then form 8 small, thin patties. Cook patties 3-4 minutes on each side then keep warm in a low oven. Reduce heat under pan to medium for the French toast.   Whisk up eggs, remaining salt and pepper, a little nutmeg, and the grated cheese in a dish. Coat bread slices in the egg batter and cook on the griddle in a little melted butter until golden and cooked through.   Serve cheese toast with sausage patties alongside, drizzled with warm honey.