Guido's "Cucina"

In case you haven't noticed, Guido and I both love Italian food. Wherever we go we try to mooch the recipes off of the cook.

(In case you don't know how to do this try this phrase: "Dammi ricetta!" (Italian caveman speak for: GIVE ME RECIPE!)
It usually gets the point across, although if you don't say it nicely you'll probably get kicked out of the restaurant)

This is where Guido and I share our favorite Italian cuisine for the general public who has never experienced such exquisite textures and flavors in their native land. Buon appetito!

Mia Madre's Lasagna

1 & 1/2 lb. ground beef

1 tsp. seasoned salt
1 package (1 & 1/4 ounces) taco seasoning mix
1 can (14 &1/2 ounces) diced tomatoes, undrained
1 can (15 ounce) tomato sauce
1 can (4 ounces) chopped green chilies
2 cups (16 ounces) small-curd cottage cheese
2 beaten eggs
12 corn tortillas (we liked the flour ones better) 6 inches, torn
3 & 1/2 to 4 cups shredded Monterey Jack cheese


In a large skillet, brown meat, drain.
Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies; mix well.
Simmer, uncovered for 15 to 20 minutes.
Combine cottage cheese & eggs.
In a greased 13 x 9"x2" baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese.Repeat layers.
Bake uncovered at 350 degrees for 30 minutes or until bubbly. Let stand 10 min. before serving.
Serves 10 - 12.

**GUIDO SAYS HE LIKES THE HARDENED CHEESE "CRUST" BEST. IN THIS RECIPE I LIKE THE GOOEY MELTY TORTILLAS (YES, TORTILLAS CAN BE ITALIAN!)


My American Mom's Pistachio Biscotti

Ingredients

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

1. Preheat the oven to 300 degrees F
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Wet your hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake 8 to 10 minutes, or until dry; cool.

*MY MOM MAILED THESE TO ME. GUIDO'S FAVORITE PART WAS THE PISTACHIOS. MY FAVORITE PART WAS THE SOGGINESS WHEN DIPPED IN CAPPUCINO.


An Awesome Panini You Can Make Anywhere!

Note: I am not usually one to find recipes on the Internet, but since every Italian panini shop owner seems to guard their recipes with pitchforks, I decided to find one on my own. This is the most amazing recipe I've found yet, from a blog of crazy panini lovers and recipes.... http://paninihappy.com/  !!!

So, here you go:

Emmental, Honey & Ham Panini
Serves 4

INGREDIENTS:
1 seeded French baguette, cut into 5″ segments
Honey
12 slices Black Forest ham
Emmental cheese, sliced thinly (or Mozzarella)

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

Split each baguette segment in half lengthwise, forming top and bottom halves.

For each sandwich: Drizzle honey inside each baguette half.  On the bottom half, layer 3 slices of ham and several slices of cheese.  Place the top baguette half on top and press down gently to form the sandwich.

Grill each sandwich for 9-10 minutes (you may be able to fit them all on the grill at the same time, depending on the size of your grill) until the cheese has melted.  Serve immediately and enjoy!

*Guido's favorite part was the honey (he picked off the ham). My favorite part was the Mozzarella cheese melting with the honey!

MIA MADRE’S BEST GNOCCHI EVER

SERVES 3-4

Ingredients

Gnocchi

·        2 large slices white sandwich bread , crusts removed and bread torn into quarters

·        1 container whole-milk ricotta (15- or 16-ounce), see note above

·        1 large egg

·        2 tablespoons minced fresh basil leaves

·        2 tablespoons minced fresh parsley leaves

·        Table salt

·        ¼ teaspoon ground black pepper

·        6 tablespoons all-purpose flour , plus additional for work surface

·        1 ounce Parmesan cheese , grated (about 1/2 cup)

Sauce

·        4 tablespoons unsalted butter , cut into 4 pieces

·        1 small shallot , minced (about 2 tablespoons)

·        2 teaspoons minced fresh sage leaves

·        1 teaspoon fresh lemon juice from 1 lemon

·        1/8 teaspoon table salt

·        1 package button mushrooms

Instructions

1. Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Place ricotta in lined strainer, cover, and refrigerate for 1 hour. Adjust oven rack to middle position and heat oven to 300 degrees.

2. Meanwhile, process bread in food processor until finely ground, about 10 seconds. Spread crumbs on rimmed baking sheet and bake until dry and just beginning to turn golden, about 10 minutes, stirring once during baking time. Let cool to room temperature. (You should have about 1/2 cup crumbs.)

3. Transfer drained ricotta to food processor and pulse until curds break down into fine, grainy consistency, about eight 1-second pulses. Using rubber spatula, combine ricotta, egg, basil, parsley, 1/2 teaspoon salt, and pepper in large bowl. Add flour, Parmesan, and bread crumbs; stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough and add more flour if needed.

4. Lightly dust work surface with flour. With floured hands, roll lemon-sized piece of dough into 3/4-inch-thick rope, rolling from center of dough outward. Cut rope into 3/4-inch-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.

5. FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice, mushrooms, and salt; cover to keep warm.

6. TO COOK GNOCCHI: Bring 4 quarts water to boil in large pot or Dutch oven over high heat. Add 1 tablespoon salt. Reduce heat so water is simmering, then gently drop half of gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 minutes longer, adjusting heat to maintain gentle simmer. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain from spoon; transfer gnocchi to skillet with sauce and cover to keep warm. Repeat cooking process with remaining gnocchi. Using rubber spatula, gently toss gnocchi with sauce until uniformly coated. Divide among warmed bowls or serving platter and serve immediately.

*Guido's favorite part is the ricotta in the Gnocchi. My favorite part is the mushrooms!