4-Course Tuscan Delight!

We hosted our best friends in Charlottesville for a 4-course Tuscan Dinner on Sunday. Overall, I would give us a B+ (Blake did an amazing job on the Tiramisu). I left out a few ingredients (some intentionally and some not) but we had a wonderful time! Thank you Joe, Katherine, Kate, Shane, Andy, and two babies on the way for joining us!

Here are some more recipes courtesy of Chef Paolo.

Bruschetta ai fagioli cannellini
(Brushetta with Cannellini Beans)
Antipasti Course

4 oz dry cannellini beans
1 tablespoon chopped red onion
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
toasted baguette (thinly sliced)
1 garlic clove
1 tablespoon parsley (rosemary and thyme also work great)

Soak cannellini beans for 24 hours and cook them in lightly salted water with a small piece of garlic and 2 sage leaves for 35-40 minutes, let cook in it's own water.
Strain the beans (smash them coarsely with a fork) and warm in olive oil with fresh herbs, red wine vinegar, salt and pepper, and finely chopped red onion. Serve with toasted baquette.


Farfalle alla fonduta piccante di pomodoro e mozzarella
(Butterfly pasta with blended tomato and mozzarella)
First Course

11 oz butterfly pasta
7 oz freshly made tomato sauce (see previous blog post)
5 oz fresh mozzarella (make sure you buy it in it's own water)
2 hot chilis
salt


Place the mozzarella, warm tomato sauce, salt and hot chilis in blender.
Cook pasta until al dente.
Mix sauce and pasta together in a warm pan off of the heat (otherwise mozzarella will melt)
Decorate with fresh basil leaves.

Chicken Cacciatore
Main Course

1 whole chicken (or bone-in chicken breasts or thighs)
1 tablespoon chopped onion
1 glove garlic
1 handful fresh sage leaves (the more the better)
2 oz pancetta (or bacon)
16 oz freshly made tomato sauce
1 1/2 cups white wine
2 oz dried porcini mushrooms
Olive oil
Salt and pepper

Remove the skin from the chicken, cut in small pieces, crush the garlic.
Marinate the chicken with sage, crushed garlic, half cup white wine, salt, pepper.
Soak the mushrooms in hot water for 30 minutes and drain (make sure there is no sand(
Heat the oil and add onion, chicken, and pancetta.
Fry until the chicken is white on all sides and the pancetta is cooked.
Add wine and wait 2 minutes before adding mushrooms and tomato sauce.
Stir well and reduce the heat and simmer for 30 minutes.
Stir frequently and add some chicken stock if it becomes too dry.

Serve over homemade polenta.

Note: This was my favorite dish that we made with Chef Paolo but I was trying to be healthier and left out the pancetta. It's not worth it...use it! It adds a very smoky, delicious flavor to the dish.


Tiramisu
Dolci (Dessert)

Note: This recipe uses raw eggs so use fresh farm eggs to limit the risk of food borne illness.

2 eggs
2 tablespoons sugar (raw sugar works great)
12 ladyfingers
7 oz macarpone cheese
1 glass espresso coffee (if you do not have an espresso machine, I would go to your local coffee house and get some)

Take the eggs out of the refrigerator an hour before you start.
Separate egg white and yolk.
Whisk the egg yorks with the sugar until creamy and fold in cheese.
Whip the egg whites until stiff and gently fold into the mixture.
Soak the ladyfingers briefly in warm espresso.
Begin layering with the cream mixture, then ladyfingers, then cream mixture, then ladyfingers, and top with cream mixture.
Decorate with cocoa powder or grated chocolate.
Chill in fridge for 2-3 hours.