Prosciutto Filled with Happiness

• 1/4 cup pine nuts
• About 20 thin slices of good-quality prosciutto
• 1 small bunch arugula
• 1/4 pound gorgonzola or goat cheese

Spread the pine nuts on a baking sheet and bake at 350°F until they turn golden brown. (just a minute or so). Transfer them to a small bowl and let cool.

Cut each slice of prosciutto in half, crosswise. Top each half-slice with a small piece of arugula, a dab of gorgonzola, a few pine nuts. Then roll them and enjoy!

Ultimate Grilled Cheese Sandwich

Butter
4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices
4 thin slices prosciutto
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)



Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve. Compliments of Bon Appetit

Grilled Ham And Gouda Sandwiches With Frisee And Caramelized Onions

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 oz thinly sliced smoked ham, divided
3 oz Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly. Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisee between bread slices. Top each with another bread slice; butter top slices. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately. 2 servings Compliments of Bon Appetit

Roast Chicken with Pancetta and Olives

2 chickens (about 3 1/2 lb each), backbones cut out and each chicken cut into 12 pieces
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
2 slices pancetta, cut into 1-inch pieces
1 cup dry white wine
24 oil-cured black olives

Preheat oven to 450°F with rack in middle. Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 tsp pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a large sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

Cooks’ note: To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock.

Pancetta Crisps with Goat Cheese and Pear

I love goat cheese, pancetta and fruit! This is a lighter idea similar to the pizzettes recipe I have listed (with goat cheese, proscuitto and carmelized onions). I can't wait to test these out! Mmmm...sweet and salty.

24 thin slices pancetta (about 3/4 lb.)

2 Bartlett pear

8 oz goat cheese, crumbled

Freshly cracked pepper

Honey

Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

Core pear with an apple corer in order to keep nice, round slices of the pear. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving!! makes 6

Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing

Dressing:
3 tbsp balsamic vinegar
3 dried Black Mission figs, chopped
3 tbsp water
2 tbsp chicken broth
2 tbsp olive oil
1 1/2 tsp honey
1/2 tsp minced shallots
1/4 tsp chopped fresh thyme

Salad:
8 cups trimmed arugula (about 4 ounces)
1/4 cup thinly sliced red onion
1/4 tsp freshly ground black pepper
1/8 tsp salt
3 bacon slices, cooked and crumbled
2 tbsp crumbled goat cheese

Dressing: combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender; process until smooth.

Salad: place 1 1/3 cups arugula on each of 6 plates. Divide onion evenly among plates. Drizzle about 3 tablespoons dressing over each serving; sprinkle evenly with pepper and salt. Sprinkle evenly with bacon. Top each serving with 1 tsp goat cheese. Yield: 6 servings

CALORIES 91 (45% from fat); FAT 4.5g (sat 1.3g,mono 2.4g,poly 0.6g); IRON 0.9mg; CHOLESTEROL 5mg; CALCIUM 88mg; CARBOHYDRATE 10.9g; SODIUM 147mg; PROTEIN 3g; FIBER 1.7g

Pizza Pockets with Sausage, Arugula and Cheese

1 tablespoon olive oil
8 ounces spicy Italian sausage
1 cup tightly-packed arugula
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
salt & pepper
1 store-bought pizza dough (Trader Joe's is awesome)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce

Heat the olive oil over medium-high heat in a medium skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees. Roll out the pizza dough on a lightly floured surface to a thin 20 x 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the sauce for dipping. Makes about 16 pockets - serves 4-6

Fusco/Monaco Family Meatballs & Marinara Sauce

Fusco is my grandmother's maiden name; Monaco is my mom's. She started her reputable cooking career at 9 years old, scaling and cleaning fish her father brought home. I wasn't even cooking when I was 19...but have managed to pick up mom's techniques from years of observing as I stuff my face. Everything was already cooked by the time I woke up; I can't help that she wakes up at 5AM and can't sit still.

Waking up every Sunday morning to the aroma of fresh meatballs cooling on the kitchen counter and marinara sauce simmering on the stove greeted me when I lived at home. The tradition continues in mom's kitchen and macaroni is always on the menu all day long, every Sunday.

Meatballs for breakfast might sound like a bit much first thing in the AM...but I could never resist once I caught the scent as I headed downstairs. Grab a slice of Italian bread, dip in sauce, and eat with a meatball. Breakfast is served, Mama Jo style.

olive oil
3 large cans contadina crushed tomatoes
1 large can of contadina tomato sauce
1 medium onion
6 cloves garlic
2 short beef ribs
2 country style pork ribs
3 pieces hot sausage
5 raw meatballs
7 basil leaves
oregano
parsley

In large sauce pan, coat bottom with olive oil (about 1/4 cup). Place all onion and meat (except meatballs) on medium heat. Add garlic after meat is browned, let cook until garlic is almost brown. Pour cans of tomatoes into pan along with 1 can full of water. Cook 2-3 hours. When sauce begins to simmer, add meatballs and keep on medium-low heat, a slight bubble/simmer. The longer and slower, the better it tastes. Add parsely, basil and oregano 15 mins before serving.

Mama Jo says: this is a good size sauce, but when using meat, it soaks it up. Most Sundays, mom uses 3 beef ribs and 4 hot sausage OR 2 pork ribs. The trick is to balance the pork and beef.

The first 5 ingredients is a marinara sauce and can cook 1 1/2 - 2 hours without meat.

2 lbs ground beef
1 - 2 eggs
2 tsp salt
1 tsp pepper
2-3 cloves finely chopped garlic
1/2 tsp basil
1/2 tsp parsley
1/4 tsp oregano
OR use Italian Seasons packet to include all above spices
5-6 frazelles or hard Italian bread (frazelles can be found at Italian markets)

Soak frazelles in water until completely drenched and break up into chunks. Squeeze to release most water. Mix meat, seasonings and eggs. Start with 1 egg, mix with hands, mixture should be moist. Add frazelles gradually, keeping mix on the moist side. If too dry, add 2nd egg. Roll about 5 larger meatballs and add into sauce. Let them cook with sauce for about 2 hours or more. Roll other meatballs and bake at 350 for 30 mins.

Tip: to test seasoning, throw a small bit of meat into frying pan and taste.

Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

this recipe was a huge success at a birthday party I hosted...and is great on a standard size pizza too...or panini! the carmelized onions add a sweetness that pairs perfectly with prosciutto.  these bite-sized apps go quickly every time

3 tablespoons olive oil
3 large onions, sliced (about 4 cups - this may seem like a lot, but necessary for moisture)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar
1 ball pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley  for garnish

2 1/2-inch round cookie cutter or wine glass rim

In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

Preheat the oven to 475 degrees F.

Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.

While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

Prep Time: 30 minutes. Cook Time: 1 hour 10 minutes Yield: 24 mini pizzettes

Pork Loin with Fig and Port Sauce

this recipe is one of my cold-weather favorites! the aroma of the port and fig sauce fills the entire house and creates a warm, holiday feeling...and it tastes even more delicious than it smells

Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy pan. Spread the oil mixture over the pork to coat completely. Roast until a meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Prep Time: 15 minutes Cook Time: 45 minutes Yield: 4 to 6 servings

Pasta with Pumpkin and Sausage

I LOVE PUMPKIN! This recipe is perfectly rich. The texture and flavor of the sausage really compliments the nutmeg/cinnamon spices . Depending on your taste, you can use all sweet or spicy sausage, I like to split the two. This dish screams Autumn is here! Spinach salad accompanied is light - a nice crisp to the saucy pasta

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1/2 pound sweet Italian sausage
1/2 pound spicy Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.

Spinach Salad with Apple and Red Onion:
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Yield: 4 servings

Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 servings

Shells with Crispy Pancetta and Spinach

The combination of spinach, pancetta and asiago really make these shells irresistible. Baking until crispy is the best part, you get a nice little crunch from the shell and the pancetta. Mmm...with the creamy sauce and soft spinach. Delicious comfort food!

Shells:

1 (12-ounce) package jumbo shells pasta

2 tablespoons olive oil

1/2 pound thick-cut pancetta, cut into 3/4-inch cubes

2 pounds frozen spinach, thawed and drained

1 (15-ounce) container whole milk ricotta

1 cup grated asiago cheese

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Sauce:

1 tablespoon butter

1 garlic clove, minced

1 cup cream

2 cups grated asiago cheese, plus 1/4 cup

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

For the shells:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

Roasted Cauliflower with Parmesan and Pancetta

Cauliflower can be a bit boring and bland. Add pancetta and it changes everything!

1 head cauliflower, cut into pieces (about 6 cups)

4 ounce piece pancetta, diced

1/4 cup butter

1/4 cup all-purpose flour

1 1/2 cups milk

1 clove garlic, whole

1 teaspoon red pepper flakes

1 cup grated Parmesan

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1/3 cup bread crumbs

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs - YUM!

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes.

Prep Time: 10 minutes Cook Time: 35 minutes Yield: 4 to 6 servings

Bacon-Parmesan-Crusted Tilapia

A crispy coating adds nice texture to any white fish...

8 bacon slices, cooked and crumbled
1 1/2 cups soft breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1/2 cup all-purpose flour
2 large eggs
4 (5- to 6-ounce) tilapia fillets
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter, divided
4 tablespoons olive oil, divided
Garnish: lemon wedges

Combine first 4 ingredients in a shallow dish. Set aside.Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt and pepper, and dredge in flour. Shake off excess, dip fish into egg, and press gently into breadcrumb mixture.Heat 2 tablespoons butter and 2 tablespoons oil in a large heavy skillet over medium heat until butter melts. Add 2 fish fillets; cook 3 minutes on each side or until golden. Repeat with remaining butter, oil, and fish. Garnish, if desired. Yield 4 servings