Bread Croutons with Parmigiano Cheese Mousse and Pears Poached in Red Wine
(Crostini di Pane con Spuma di Parmigiano e Pere al Vino Rosso)

French bread                                         1 baguette
freshly grated Parmigiano cheese            4 ounces
heavy cream                                         ½ cup
fresh pear                                             1
red wine (Sangiovese if available)           2 cups
clove, whole                                          1
lemon peel                                            a hint
cinnamon stick                                       a hint
sugar                                                    1 tablespoon
black pepper corns                                 5
extra virgin olive oil                               2 tablespoons
Italian parsley                                       to garnish

SIMMER wine in a small pot.  Add spices and the sugar and continue to simmer for 10 minutes.
PEEL the pear and cut into small diced pieces.  Poach the dices in the red wine. Remove from heat and let cool.
BRING heavy cream to a boil in a separate pan . Stir in the Parmigiano cheese.  Remove from heat and cool until mixture is spreadable.
SLICE the French bread; drizzle with olive oil and place it in the oven at 400 F until crispy

Fried Mozzarella Cheese with Marinara Sauce
(Mozzarella in Carrozza con Salsa Marinara)

white bread                                        16 slices
mozzarella cheese, sliced                    1 pound
eggs                                                  3
flour                                                   1 tablespoon
milk                                                   5 tablespoons
olive oil                                              enough for deep frying                 
extra virgin olive oil                            3 tablespoons
garlic, crushed                                    1 clove
anchovy                                             1
ripe tomatoes                                     4
water                                                ¼ cup
salt                                                   ¾ teaspoon plus more to taste
white pepper                                      ¼ teaspoon plus more to taste  
fresh basil, sliced thinly                       2 leaves

CUT bread into 16 round discs without crust using a wine goblet.
CUT the mozzarella slices the same way with the goblet.
PLACE 2 slices of mozzarella between the slices of bread.  Slightly wet the edge of the bread with water to seal; roll lightly in flour.
MIX the eggs with the milk, in a separate small bowl; season with salt and pepper.
FILL a frying pan with olive oil until olive oil is 2 inches deep.   Heat over medium heat for XXXX minutes.
DIP the mozzarella sandwiches in the eggs quickly (do not soak), then deep fry in olive oil until very lightly browned. 
SERVE with marinara sauce.

Marinara Sauce
FILL a medium size pan with water and heat until hot.
SCORE an “X” onto the top of the tomato and place in hot water 1 minute. Remove from water and when able to handle, remove the skins. Dice tomatoes in ½ inch pieces.
HEAT extra virgin olive oil in a skillet medium high heat.
ADD garlic and anchovy. Add the tomatoes, cup of water, salt and pepper, simmer for 10 minutes.

Primo Piatto

 

Polenta with Fonduta

milk                                 2 cups
butter, divided                  4 tablespoons
flour                                2 tablespoons
Fontina cheese, cubed       1 ½ cups
sea salt                            to taste
white pepper                      to taste
egg yolks                          2
polenta flour, par cooked   1 cup
water                               4 cups
extra virgin olive oil           1 tablespoon

Fonduta
BRING the milk to boil.
MELT butter in a separate saucepan; stir in flour and cook for three minutes.
STIR in milk and simmer for five minutes, stirring continuously.
ADD cheese and yolks; stir continuously until completely melted.
 
Polenta
BRING a medium sized pot of salted water to boil.
WHISK in polenta flour and cook for 10 minutes (or for the recommended cooking time).
STIR in cold butter

PLACE a scoop of polenta on each plate.
TOP with fonduta and drizzle with a little olive oil before serving

---

Secondi

 

Lasagne with Sausage and Leeks

 

Italian sausage                      1 pound
leeks                                    4 whole
extra virgin olive oil               2 tablespoons 

 

CLEAN and cut the leeks into small squares.
REMOVE casing from sausage.  Crumble in a pan with the olive oil aand brown for five minutes.
ADD leeks and cook five additional minutes.

 

Béchamel Sauce
milk                                       4 cups
flour                                      3 ounces
butter                                    4 ounces
salt                                        to taste
freshly ground black pepper     to taste

 

MELT butter in a medium saucepan. Add the flour and  ook for 3 minutes cook for 3 minutes.
BRING the milk to boil in a separate saucepan.  Add milk to the lk to th   milk to the  butter and flour mixture.
SIMMER for five minutes stirring constantly.

 

Lasagne
BARILLA Lasagne, Oven Ready   1 box
sausage and leeks sauce 
Béchamel sauce   
Parmigiano cheese, grated         2/3 cup

 

COMBINE the sausage and leek mixture with the  béchamel sauce.

SPOON a small amount of béchamel sauce on the the bottom of a 9x13 pan.  Build 5 layers lasagne alternating 4 sheets of pasta and the sauce.  End with the sauce on top.
BAKE for 30 minutes at 350F.  Allow lasagna to rest 10 minutes before serving.

 

 

 

Pecorino Sardo with Erica Honey and Walnuts

Pecorino Sardo cheese                          8 ounces (4 portions, 2 ounces each)    
Erica Honey*                                        4 teaspoons
walnuts                                                12 whole pieces
curly parsley                                        4 sprigs

SERVE the cheese at room temperature.
TOP with 1 teaspoon of honey, 3 walnuts and parsley sprig as a garnish.

Serves 4

*Erica Honey is a bee honey that is mostly gathered from the Erica flower.  May substitute any liquid bee honey for Erica honey.

 

---