Festive Salmon and Mascarpone Appetizer

Salmon and Mascarpone Coppa (mold)

4 paper thin slices of smoked salmon

4 ounces mascarpone

2 ounces Gorgonzola dolce

1 ounce chopped walnuts

Zest of ½ orange

Freshly ground mixed pepper

Brie or Camembert cheese

1 glass or ceramic mold

Cover 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 the shape of the mold.

In a bowl, mix the mascarpone, Gorgonzola, nuts, zest, and pepper. Add this mixture over the salmon in the mold and level the top with a spatula. Cut the brie to the shape of the mold, or cut in strips to fit the mold. Place on top of the cheese mixture. First fold the overlapping salmon over the brie. Next, fold the plastic wrap over the mold pressing down gently.  

Refrigerate for at last 4 hours before using. When ready to serve, remove the plastic wrap from the bottom of mold; transfer the mold onto a plate so that the brie is on the plate. Serve with crusty bread or crackers.  I like to add a drizzle of blood orange olive oil and freshly cracked pepper on top of each portion! 

Mascarpone 

A festive recipe that can be prepared a day ahead. It’s elegant and unique. It can be placed in individual smaller molds or one large mold. Serves 4-6.

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Cranberries in Marsala Wine

Fresh Cranberries

Cranberries in Marsala Wine

2 small bags Ocean Spray fresh cranberries

Zest 1 orange

Juice ½ orange

Pinch salt

1/3-1/2 cup Marsala wine

1 ½ cups brown sugar

1 bay leaf

Freshly 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 add more brown sugar if you like.  If too thick, add a little warm water.  Serve warm or cool. 

I love fresh cranberry sauce but not when it's very sweet.  I like to cook with Marsala wine so I experimented.. and it turned out JUST like I wanted !!!!!

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Tuscan Kale and Finocchiona Salami Crostini

Rustic Bread

Tuscan Kale and Finocchiona Salami Crostini

8 slices salt less rustic bread, about 1/4 - 1/3 inch thick

2 bunches Tuscan Kale (black Kale), washed

3-4 tablespoons extra virgin olive oil, more for drizzling

1 large shallot, minced

1 large clove garlic, minced

Sea salt

Freshly ground black pepper

½ cup vegetable or chicken broth

8 paper thin slices of Finocchiona salami

Broil the 8 slices of bread on the lowest part of the oven.  It will broil quickly, so, do not step away from the oven. Broil only one side to golden.

Remove about 3 inches of stems from kale, reserve it for soup. Wash thoroughly; cut the kale in thin long slices (chiffonade).

In a large skillet, on medium-low heat, add the oil and sauté the kale with the minced shallot and garlic. Cook about 5-6 minutes; add the broth and cook until the kale is just tender. Taste and season with salt and pepper as needed.  

Place the toasted slices of bread on a platter, drizzle a thread of olive oil, add 1 slice of salami on top of each slice and a forkful of Kale. Drizzle with another thread of oil on top. Serve warm or at room temperature. 

The delicious bites can be served as appetizer for a Sunday dinner, Christmas, or any special occasion!

Finocchiona salami is a cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old Chianti wine. Legend has it that Finocchiona owes its origins to a thief at a fair near the town of Prato, Italy, who stole fresh salami and hid it in a stand of wild fennel. When he returned for it, he found it had absorbed the aromas of its hiding place. 

Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly.  It is a winter vegetable used in many Tuscan Recipes.  It is also a key ingredient in the famour "ribollita" soup. 

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Caramelized Orange Slices for the Holidays

Caramelized Orange slices 

1 organic orange, cut into thin round slices

4 tablespoons granulated sugar

4 tablespoons water

Arrange 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 on the surface. As soon as the sugar begins to color, immediately remove from heat.

Gently transfer the orange slices on parchment paper and let them dry for a few hours at room temperature.

 

Dark chocolate covered orange slices

To cover the slices with dark chocolate, microwave 1/3 cup of dark chocolate pieces for 15 seconds first.  Stir well and microwave again 10 seconds.  Each time stir and mix the chocolate until it has melted. The chocolate does not need to be hot, just melted. Dip one side of the orange slice in the melted dark chocolate, sprinkle with sea salt,  and place on parchment paper to cool until hardened.

  

The preparation for these little jewels are quick and easy. After they have dried, you have tasty caramelized orange slices that are perfect to use as a cake or cupcake decorations, cover them with dark chocolate to serve like candy, or eat them as a tasty little snack. These little jewels are sold in candy shops all around Italy.  You can also make them with lemon slices… and yes you eat the entire slice!

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Orzo with Fresh Rainbow Carrots and Ginger

Orzo with Fresh Rainbow Carrots and Ginger

4-5 tablespoons extra virgin olive oil

Zest and juice of 2 limes

1 piece of fresh ginger, grated finely (use based on your taste)

Sea salt and black pepper

4-5 rainbow carrots, grated large

1 pound orzo pasta

2-3 tablespoons minced fresh basil

In a small bowl, add the oil, zest and juice of limes, grated ginger, salt and pepper. Add the grated carrots and mix well.  Refrigerate about 30 minutes. Taste before adding the pasta, adjust seasoning as needed.

Cook the orzo in water or vegetable broth until al dente. Strain and cool. When ready transfer to a large bowl; add the dressing and fold. Lastly, add fresh basil on top and serve. 

While at the market, I couldn't resist these beautiful rainbow carrots; I quickly put them into my basket. I was immediately inspired by their vibrant colors. I have made many recipes using rainbow carrots; this is one of the recipes that can be served warm or at room temperature. 

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

Salad Zalouk - Eggplant Tomato Salad

1 pound small eggplants, cut in small cubes 

3-4 tablespoons extra virgin olive oil

3-4 large cloves garlic, minced

1 large shallot, minced

2-3 large tomatoes, diced
Pinch red pepper flakes

Sea salt

Freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon Raz el hanout, optional
Zest 1 large lemon

30-35 pitted green olives

25-30 capers in brine, drained
Juice of 1 lemon

Fresh basil

Boil the egg plant in hot salted water, about 30 minutes on medium-low heat. Strain and cool.

In a large skillet, add the oil, garlic, and shallot. Cook on low heat until golden. When ready, raise the heat to high and add the chopped tomatoes.  Cook until most of the liquid has evaporated. Add the spices, salt, lemon zest, olives, and capers. Cook about a minute.  Add the eggplant; cook on low heat about 5 minutes. Taste for seasoning and adjust if needed. When ready to serve, add the lemon juice and fresh basil, and fold.  

Easy and extremely flavorful….. Salad Zalouk, is a spicy eggplant dish, usually served as an appetizer or side dish with fish or meat. My version is a fusion of Moroccan and Sicilian.  I use the same spices; however I add the olives and capers so it mirrors the caponata.  I also don’t mash the eggplant as in the traditional recipe; I like mine chunky, with some texture. 

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Fennel Cheese and Lemon Fritters

Fennel Cheese and Lemon Fritters (Fritelles)

3 medium fennels, stalks removed

2 large eggs, beaten

Sea salt

Black pepper

2 cups grated Pecorino cheese

Zest of 2 lemons

2-3 tablespoons extra virgin olive oil

Cook 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 towel.

Place the beaten eggs in a bowl and season with salt and pepper. In another bowl add the Pecorino cheese and zest together.

Dip the fennel slices in the eggs first, then in the cheese and zest mixture.  Add the oil to a large skillet and cook on medium heat until golden on the bottom. Turn once and cook the other side to golden. Be sure the slices are about 1/2 apart for best results.

 

fennel

Fennel is delicious eaten raw because it is refreshing to the palate. It can be served to whet the appetite if eaten as an appetizer with vinaigrette or simply sprinkled with salt.  Boiled or steamed with butter, and covered with grated Parmigiano, it makes a great side dish.  This recipe is served as an appetizer or side.  I make extra, so I can have leftover snacks.

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Cannellini and Avocado Hummus

Cannellini Avodado Hummus

1 small can of cannellini beans, strained

Juice of 1 lemon

2 tablespoon extra virgin olive oil

3 tablespoons tahini

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

1 ripe avocado, peeled cut in large pieces  

2 tablespoons water

Salt to taste

1/3 cup toasted almonds

In food processor add cannellini beans, lemon juice, oil, tahini, ground cumin, and red pepper flakes; pulse a few times. Add the avocado and pulse again. It should be a thick cream. If it is too thick, add a little water. Taste for seasoning and add salt as needed. Drizzle a little extra olive oil on top and the toasted almonds. 

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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 ham

4 thin slices Fontina cheese

2 eggs, beaten

3 cups breadcrumbs

1 cup grated Parmesan cheese

Salt and pepper

2-3 tablespoons olive oil

2 lemons cut in quarters

1 bunch Italian parsley

valleys and mountain - Valle D'Aosta, Italy

Gently pound the chicken slices between two pieces of wax paper to flatten evenly.  This flat type of meat is called cotolette (cutlets).

Lay a piece of the chicken on a working area; season with salt and pepper. Add one slice of ham and one slice of cheese on top.  Cover with another slice of chicken on top.   Repeat the process three more times.  

Add 1 ½ tablespoons of oil in a large skillet on medium heat. Drizzle remaining oil when adding the other pieces of chicken.  The oil should be added gradually as needed, not all at once.

Place the beaten eggs in a dish.  In another dish mix the breadcrumbs and grated cheese. Begin by dipping the chicken in the egg on both sides.  Next, dip in the breadcrumbs shaking off any excess breadcrumbs.  When the butter and oil is hot, place a few pieces of coated chicken in the hot pan.  Let the chicken become golden on the bottom first before turning. When golden on both sides, transfer to a platter lined with paper towel to absorb any excess oil.

Squeeze with fresh lemon juice and top with minced parsley.

Valle D'Aosta, Italy

 If you want to prepare a special and enchanting dish, try my “Cotolette alla Valdostana ". It is delicious and perfect for those who love to try regional Italian recipes to bring to the table with a bit of tradition. This dish is liked by adults and children alike because the cutlets are stuffed with ham and sweet Fontina cheese. Simply serve with potatoes and a healthy lettuce salad.

The cutlets can be made with beef, veal, or turkey breast!

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Baked Ziti and Fontina

Baked Ziti and Fontina

1 pound ziti                           

8 tablespoons unsalted butter, divided                                

1 cup heavy cream                                                                  

2 cups buttermilk                                          

2 cups shredded Italian Fontina cheese                              

Salt and black pepper to taste

Pinch freshly grated nutmeg

1/2 cup breadcrumbs

1 1/2 cup grated Parmesan or Romano cheese, divided

2 tablespoons minced Italian parsley

Fontina Valdostana 

Preheat the oven to 350F. Butter a deep baking dish. Cut 5 tablespoons of butter into tablespoon portions. Cut remaining 3 tablespoons of butter into 1/2 inch cubes.

Cook the pasta according to package directions, less 3 minutes of al dente. The pasta is going to continue to cook in the oven, so you don’t want to overcook it. Drain, add 5 tablespoons of butter, mix well and set aside.

Warm the cream and buttermilk in a small pan on low heat.

When the pasta is ready, pour in the warm cream and buttermilk, and fold in the Fontina until it starts to melt. Add the grated nutmeg, 1 cup grated cheese, and season to taste with salt and pepper.

Spread the pasta mixture into the buttered baking dish. Top with breadcrumbs and grated cheese. Scatter the 3 tablespoons of cubed butter over the top. Bake 20-22 minutes, or until the top is slightly browned. When ready, sprinkle fresh parsley over the top, and serve hot. 

Valle D'Aosta, Italy

Fontina (DOP) is made in the Valle D’Aosta region of northern Italy.  It is the smallest region in Italy, with neighboring France and Switzerland, and surrounded by the Alps, green valleys, fresh water streams, and lakes. All of these elements are significant to the cows that roam free most of the year, except the coldest months of the year. These cows eat only the greenest grass, flowers, and drink the freshest water from the streams. Therefore, the milk that is produced is the very finest.  Fontina is made from whole raw cow’s unpasteurized milk. It takes about 3 months to age.  Only the perfect cheeses get the DOP seal of approval.  Please don’t mistake imitation Fontina wrapped with a red wax with this fontina from Valle D’Aosta. It doesn’t come with wax wrapper. Though it costs a lot more, it’s worth every bite, after all the Valdostani have been making it this way for over 500 years. 

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Yogurt Carrot Sauce, No Mayo Required!

Yogurt Carrot Dip-Sauce

3 tablespoons extra virgin olive oil
2 medium whole carrots, cleaned and coarsely grated
1 large onion, peeled and coarsely grated
3 large cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon red pepper flakes or 1/4 teaspoon Harissa sauce
1 large container Greek yogurt, strained overnight in refrigerator
Pinch salt & black pepper
1 teaspoon sweet paprika

In a large skillet warm the oil on medium heat.  When hot, add the grated carrots, onion; cook 7-10 minutes or until soft and somewhat golden. Add the garlic and cook about a minute. Season the mixture with salt, pepper, paprika, cumin and pepper flakes. Cook about a minute.  Taste for seasoning and adjust if needed. You can add more spices to taste.

While still in the skillet, smash the mixture with a spatula. By smashed the mixture it will become creamier and more flavorful when added to the yogurt. When ready, add this warm mixture in a bowl with the yogurt and mix well. decorate with paprika and black olives.

Organic carrots fresh from the farm

This colorful carrot sauce/dip is a classic Turkish easy to make recipe.  Serve with pita bread, cucumbers, meats, and fish. Serve with grilled bread, other meze dishes, or as a side dish for grilled meat and fish. 

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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 marmalade

1 bay leaf

Pinch salt

Pinch freshly ground pepper

1 egg, beaten

Preheat 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, salt and pepper. Remove the bay leaf, and transfer marmalade to the tart pan. 

Cut six to eight (½ inch) strips of dough with the remaining pie crust to cover the top of the tart pan. Create any design you like. Brush the dough strips lightly with egg wash and place in the oven.  Bake at 180° about 30-40 minutes or until the tart is golden.  Remove from oven and allow to cool in the pan.  Serve with whip cream or vanilla ice cream.

Apricot marmalade

Apricot marmalade is one of my favorite preserves. It is often used in Italy for pastries, cookies, and tarts. My apricot tart is a classic and simple Italian pastry that can be accomplished in just a few steps. It takes minutes to prepare and less than 45 minutes to bake. I like it for breakfast, as a dessert or a snack with tea or cappuccino.

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Kumquat Marmalade

Kumquat Marmalade

1 pound fresh kumquats (organic, if possible)

4 ¾ cups granulated sugar

3 ½ cups water, divided

2 bay leaves

Pinch salt

Pinch pepper

Juice ½ lemon

1/2 (1.75-ounce) package powdered pectin

Cut 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 uncovered for 20 minutes stirring occasionally.

Mix ½ cup of water and pectin together. Add to the pan, stirring well.  Bring to a boil, simmer and cook about 5 minutes. Remove from heat; discard bay leaves, and skim foam off top. Yields about 4 cups. 

kumuats

A kumquat is a small and charming citrus fruit that may seem useless. Eaten fresh, its peel and pulp, does not have such an invigorating flavor, and it is filled with giant seeds. As a food, it may not be as tasty, but as marmalade it has an exotic flavor. It is a delicacy to impress even the most discerning guest.

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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 Soup

Original Recipe registered by Florentine Chapter of Academia Della Cucina

12 ounces dried white beans, soaked overnight

2 bay leaves

6 tablespoons extra virgin olive oil, more for drizzling

2 cloves garlic, minced

1 large onion, diced

2 celery stalks, diced

2 large carrots, diced

Fresh thyme

2 medium potatoes, cubed

12 ounces black cabbage, shredded

12 ounces Savoy cabbage, shredded

10 ounces Swiss chard leaves, shredded

1 tablespoon tomato paste or 2 cups peeled chopped tomatoes

Sea salt

Freshly ground black pepper

12 ounces day old crusty bread cut in cubes

Strain and add the soaked beans in 8 cups of boiling water with the bay leaves: cook until tender. Taste one bean to check if it is soft. Discard bay leaves. Strain and reserve all of the cooking liquid. Puree half of the beans.  Add the puree into the reserved cooking liquid.  Set the whole beans aside. 

In a pot, warm 6 tablespoons of oil, add the garlic, onion; cook until soft. Add the celery, carrot and thyme; cook briefly.

Add the potatoes, black cabbage, Savoy and Swiss chard. Dissolve the tomato paste in a bit of warm water, season with salt and pepper. Stir over medium heat for a couple of minutes.

Pour in the pureed bean broth; cook over low heat about 1 hour.  At the end, stir in the reserved whole beans. Add bread to the soup. Cook for a couple of minutes. Remove from heat.

Set aside to rest overnight.  Reheat the soup and drizzle with fresh olive oil.  Serve hot or lukewarm with a drizzle of oil and fresh grinded pepper. 

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Eggs in Black Truffle

Eggs in Black Truffle

In 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 Truffle

A preserved truffle is not cooked in the same way as a fresh truffle. A fresh truffle is a living mushroom that gives off perfume for days after being discovered and it can be freshly shaved on almost any recipe. A preserved truffle needs to be used with eggs, in butter, cream, and béchamel sauces. I will be writing more recipes and more information about truffles.  I wanted to start with a basic simple recipe that anyone can make and enjoy.  

Fresh White Truffle 

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