Festive Salmon and Mascarpone Appetizer

Salmon and Mascarpone Coppa (mold)4 paper thin slices of smoked salmon4 ounces mascarpone2 ounces Gorgonzola dolce1 ounce chopped walnutsZest of ½ orangeFreshly ground mixed pepperBrie or Camembert cheese1 glass or ceramic moldCover the mold with plastic wrap, making sure that it overlaps so that the mold can be completely covered after adding filling. Place the salmon over the wrap to conform to...

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Cranberries in Marsala Wine

Fresh CranberriesCranberries in Marsala Wine2 small bags Ocean Spray fresh cranberriesZest 1 orangeJuice ½ orangePinch salt1/3-1/2 cup Marsala wine1 ½ cups brown sugar1 bay leafFreshly cracked black pepper In a small casserole, add all of the ingredients and cook on medium-low until it begins to boil. Turn heat to low, stir and continue to cook until most of the cranberries are soft. Stir, taste and...

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Tuscan Kale and Finocchiona Salami Crostini

Rustic BreadTuscan Kale and Finocchiona Salami Crostini8 slices salt less rustic bread, about 1/4 - 1/3 inch thick 2 bunches Tuscan Kale (black Kale), washed3-4 tablespoons extra virgin olive oil, more for drizzling1 large shallot, minced1 large clove garlic, mincedSea saltFreshly ground black pepper ½ cup vegetable or chicken broth8 paper thin slices of Finocchiona salamiBroil the 8 slices of bread...

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Caramelized Orange Slices for the Holidays

Caramelized Orange slices 1 organic orange, cut into thin round slices4 tablespoons granulated sugar4 tablespoons waterArrange the slices in a large non-stick pan without overlapping. Spread sugar and water over the slices, stirring with a spoon and turning the slices so that the sugar dissolves well in water.Turn the heat on low, and cook until the water has evaporated and the sugar forms bubbles...

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Orzo with Fresh Rainbow Carrots and Ginger

Orzo with Fresh Rainbow Carrots and Ginger4-5 tablespoons extra virgin olive oilZest and juice of 2 limes1 piece of fresh ginger, grated finely (use based on your taste)Sea salt and black pepper 4-5 rainbow carrots, grated large1 pound orzo pasta2-3 tablespoons minced fresh basilIn a small bowl, add the oil, zest and juice of limes, grated ginger, salt and pepper. Add the grated carrots and mix well. ...

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Eggplant-Tomato Salad (Salad Zalouk) Alba’s Way

Salad Zalouk - Eggplant Tomato Salad1 pound small eggplants, cut in small cubes 3-4 tablespoons extra virgin olive oil3-4 large cloves garlic, minced 1 large shallot, minced2-3 large tomatoes, diced Pinch red pepper flakesSea saltFreshly ground black pepper1 tablespoon ground cumin1 tablespoon ground coriander1 tablespoon Raz el hanout, optionalZest 1 large lemon30-35 pitted green olives 25-30...

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Fennel Cheese and Lemon Fritters

Fennel Cheese and Lemon Fritters (Fritelles)3 medium fennels, stalks removed2 large eggs, beatenSea saltBlack pepper2 cups grated Pecorino cheeseZest of 2 lemons2-3 tablespoons extra virgin olive oilCook the fennel in hot boiling salted water.  Cook until just tender.  Strain well and allow to cool. From the core, cut in half first. From the core cut into 1/3 inch slices. Dry well with paper...

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Cannellini and Avocado Hummus

Cannellini Avodado Hummus1 small can of cannellini beans, strained Juice of 1 lemon 2 tablespoon extra virgin olive oil3 tablespoons tahini½ teaspoon ground cumin¼ teaspoon red pepper flakes1 ripe avocado, peeled cut in large pieces  2 tablespoons waterSalt to taste1/3 cup toasted almondsIn food processor add cannellini beans, lemon juice, oil, tahini, ground cumin, and red pepper flakes;...

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Cotolette alla Valdostana

Cotolette alla Valdostana (Chicken Cutlets from Valle D'Aosta)8 thin slices chicken breast 4 paper thin slices of Prosciutto or rosemary ham4 thin slices Fontina cheese2 eggs, beaten 3 cups breadcrumbs1 cup grated Parmesan cheeseSalt and pepper 2-3 tablespoons olive oil 2 lemons cut in quarters 1 bunch Italian parsleyvalleys and mountain - Valle D'Aosta, ItalyGently pound the chicken slices between...

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Baked Ziti and Fontina

Baked Ziti and Fontina1 pound ziti                            8 tablespoons unsalted butter, divided                              ...

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Yogurt Carrot Sauce, No Mayo Required!

Yogurt Carrot Dip-Sauce3 tablespoons extra virgin olive oil2 medium whole carrots, cleaned and coarsely grated 1 large onion, peeled and coarsely grated3 large cloves garlic, finely minced1 teaspoon ground cumin 1 teaspoon red pepper flakes or 1/4 teaspoon Harissa sauce1 large container Greek yogurt, strained overnight in refrigeratorPinch salt & black pepper1 teaspoon sweet paprika In a...

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Easy Italian Apricot Marmalade Tarta

Apricot Marmalade Tarta 2 ready-made pie crusts (or make from scratch)1 ½ cups apricot marmalade1 bay leafPinch saltPinch freshly ground pepper1 egg, beatenPreheat oven to 350F. Place one pie crust evenly in a 9 pinch tart pan. Prick holes at the bottom of the tart pan. The crust will not be deep, about 1/2 inch in thickness.  In a small pan, warm the apricot marmalade with the bay leaf,...

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Kumquat Marmalade

Kumquat Marmalade1 pound fresh kumquats (organic, if possible)4 ¾ cups granulated sugar3 ½ cups water, divided2 bay leaves Pinch saltPinch pepper Juice ½ lemon 1/2 (1.75-ounce) package powdered pectinCut the kumquats in half lengthwise, discard seeds.In a large deep pan, combine sugar, 3 cups water and lemon juice. Bring to a boil. Reduce heat, add the bay leaves, salt and pepper, and simmer...

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Easy Cooking with Alba : Kumquat Marmalade

Easy Cooking with Alba : Kumquat Marmalade: Kumquat Marmalade 1 pound fresh kumquats (organic, if possible) 4 ¾ cups granulated sugar 3 ½ cups water, divided 2 bay leave...

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La Ribbolita Tuscan Soup

La Ribbolita Tuscan SoupOriginal Recipe registered by Florentine Chapter of Academia Della Cucina12 ounces dried white beans, soaked overnight 2 bay leaves6 tablespoons extra virgin olive oil, more for drizzling2 cloves garlic, minced1 large onion, diced2 celery stalks, diced2 large carrots, dicedFresh thyme2 medium potatoes, cubed12 ounces black cabbage, shredded12 ounces Savoy cabbage, shredded10...

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Eggs in Black Truffle

Eggs in Black TruffleIn a small skillet, on moderate heat, add sufficient olive oil to just cover the pan. When hot, add 2 organic fresh eggs.  Cook to your liking. Sprinkle with salt and pepper. Remove from heat and shave a little preserved truffle on top.    Fresh Black TruffleA preserved truffle is not cooked in the same way as a fresh truffle. A fresh truffle is a living...

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