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The Food and Wine of Italy
Event Date: 10/15/2019

WHIPPED RICOTTA CROSTINI WITH SAUTEED PEAR, ROSEMARY AND WALNUTS

INGREDIENTS

8 slices baguette

2 TB olive oil

Whipped Ricotta

1/2 cup ricotta

1 TBS heavy cream

1 tsp honey

Sea salt & fresh ground pepper to taste

1 tsp lemon juice

¼ tsp crushed red pepper

Pear mixture

1 pear diced

2 TB butter

2 TB honey

1/8 tsp cinnamon

1 TB walnuts chopped

Sea salt & pepper to taste

1 tsp lemon zest

1 TB lemon juice

  • For the crostini, brush or drizzle bread with olive oil and season with salt and pepper. Toast in oven or sauté pan.
  • To make the whipped ricotta, add all ingredients and whip until smooth.
  • For the pear mixture, heat pan over medium heat add butter and lightly brown. Add pears cinnamon and lemon, sauté until tender and remove from heat. Add walnuts, lemon zest and rosemary then season with salt and pepper
  • Top crostini with ricotta then pear mixture.

PORCINI AND SAUSAGE RISOTTO

INGREDIENTS

1.5 cups Arborio rice

½ onion chopped

4 oz soaked, drained porcini mushrooms-reserve water

1 TB olive oil

6 oz sausage cut

1 cup white wine

5 cups chicken or vegetable stock

Sea salt & fresh ground pepper to taste

2 TB grated parmesan

  • Sauté onion in olive oil until translucent, add sausage and porcini cook for 3 minutes.
  • Add rice and mix.
  • Add enough wine to cover mixture and simmer, stirring until it evaporates.
  • Add stock enough to cover. Simmer, stir and repeat 2 times.
  • Season and add cheese

BEEF BRAISED IN BAROLA W/ CARROTS AND CIPOLINNI ONIONS

INGREDIENTS

2 lbs chuck roast

Sea salt & fresh ground pepper to taste

1 TB olive oil

3 cloves garlic chopped

3 cups cleaned cipollini onions

3 cups cut or baby carrots

¾ cup red wine

2 cups brown stock

2 sprigs of thyme

1 bay leaf

  • Season beef and in an oven safe pan or Dutch oven brown beef on both sides.
  • Remove beef, add garlic and sauté for 1 minute.
  • Add cipollini onions and carrots, add back beef and deglaze with wine
  • Add stock, bay leaf and thyme, braise in a 325 degree oven for 2 ½ - 3 hours or until beef is tender, serve.

TIRAMISU

INGREDIENTS

2 dozen lady fingers

3 egg yolks

½ cup sugar

1 cup heavy cream

1 cup mascarpone cheese

2 cups espresso

2 TB cocoa powder

  • Whip egg yolks with ¼ cup sugar until yellow pale and thick.
  • Fold in mascarpone.
  • Whip heavy cream with remaining sugar to medium peaks, fold into egg mixture.
  • Dip lady fingers into espresso and line a rectangle mold, cover w/ half of mixture
  • Repeat with lady fingers and mixture, dust with cocoa powder
  • Chill for 6 hours until firm, cut and serve.

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