Pasta with Caramelized Tomatoes, Basil & Cheese

Ingredients

2 pounds cherry or grape tomatoes

3T olive oil
1 medium onion, finely chopped
3 cloves garlic, crushed
½ cup fresh basil leaves, chiffonade
salt & pepper
1 cup grated Parmigiano-Reggiano cheese

1lb fresh or dried pasta
extra Parmigiano-Reggiano cheese for serving 

1.    Preheat the oven to 300º F.

2.    Line a baking sheet pan with a piece of parchment paper. Cut the tomatoes in half lengthwise and place cut side up on the sheet pan. Place in the oven and roast for about 1½ -2 hours, or until they are slightly dry, caramelized and shriveled. Set aside.

3.    In a large pot of boiling water, add 1T of salt, return the water to a boil, then add the pasta and cook as directed; until al dente.

4.    In a medium sauté pan over medium-high heat, heat the olive oil, and then add the onion and sauté 3-4 minutes, until slightly soft. Add the garlic and cook 2-3 minutes.

5.    Add the tomatoes, and cook until they are warmed. Season with salt, pepper. Set aside.

6.    Drain the cooked pasta. Reserve 1½ cups of the cooking water. Toss the pasta with 1 cup of the cooking water

7.    Add the tomatoes, basil, and cheese and toss until well coated.  If the paste seems a little dry add the remaining cooking pasta liquid. 

8.     Serve immediately with extra cheese.

TIPS & TRICKS

•    The tomatoes can be made days ahead and stored in an airtight container.  I like to make a double batch so that I can use 1 for the recipe and one for bruschetta. I take toasted sliced bread top it with a little ricotta, the caramelized tomatoes, a drizzle of olive oil and a sprinkle of fresh basil. Now you have a fantastic appetizer!
•    Chiffonade is a French word that means to cut into rags. To do this stack the basil leaves on top of each other, and then roll into a cigar shape tube. Use a knife slice crosswise across the basil into thin strips that look like ribbons, rags, or thin strips.
•    Buy a wedge of Parmigiano- Reggiano and grate it at home! The flavor is so superior then any pre-grated cheese.  Cut the cheese into 1- 2 inch squares. Place them in your food processor or blender. Blend until ground. Store in an airtight container. Save the rind of the cheese and add it to your vegetable soups, tomato sauces, cooked bean or lentil dishes. It adds an excellent flavor and a complexity to the dish. Just remove it before serving. They freeze wonderfully. 

DOWNLOAD RECIPE PDF HERE

Fish Saltimbocca

Ingredients

Fish:
8 6 oz. skinless fish filets, about 1 inch thick
8-16 leaves fresh sage
8 thin slices Prosciutto di Parma

Spinach:
3T olive oil
1 medium onion, finely diced
 2 lbs. spinach (12 cups), washed, drained and slightly damp
salt and pepper

Sauce:
3T butter
3-4 fresh sage leaves
4T fresh lemon juice

1.    Preheat oven to 400º F.
2.    Fish: Line a baking sheet with parchment paper and place a baking
    rack on the top.

3.    On a cutting board place a filet, brush with a little olive oil, season with salt and pepper.  

4.    Place a large sage leaf or 2 small leaves on top of the fish.

5.    Lay a slice of prosciutto on the board. Place the fish, sage side down on top of the prosciutto. Fold the ends of the prosciutto around the filet. Place the fish on the rack on the baking sheet, seam side down.

6.    Repeat with the remaining filets.

7.    Roast in the 400º F oven for 10-15 minutes, or until the fish is done and flaky and the prosciutto slightly browned.

8.    Spinach: In a large pot, with a lid, over medium heat, add the olive oil; when warm add the onions sauté 2-3 minutes.  Add the spinach, and cover with the lid.  Cook about 2-3 minutes.

9.    Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper.  Set aside.

10.    Sauce: In a small saucepan, melt the butter. Add the sage leaves and cook over low heat until the leaves are crisp and the butter begins to brown. 

11.    Remove the leaves, stir in the lemon juice and set aside.

12.    Use a slotted spoon to place the spinach on platter or plate, top with the fish, and drizzle the sauce on top. Serve immediately.  

TIPS & TRICKS

•    Use any firm fish filet. I used halibut, but you could use, sea bass, cod even salmon. 
•    You can prepare the recipe ahead till step #6, cover with plastic film and refrigerate until ready to serve. 
•    Cooking time will vary slight. Rule of thumb is for every inch of thickness the fish take 10 minutes to cook. Test for doneness by touching edge of fish with a fork. It should flake easily and be opaque in color. The fish should be slightly under cooked, as it continues to cook after leaving the oven.

Orange & Pistachio Semifreddo

Ingredients

1 cup heavy whipping cream
1 tsp. vanilla 

4 egg yolks, room temperature
4T granulated sugar

¼ cup Cointreau
1T orange zest
½ cup plus 1 tablespoon shelled pistachios, medium chop/dice

4 egg whites, room temperature
pinch of salt
¼ tsp. cream of tartar

¾ cup granulated sugar
½ cup water

1.    Line a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap; the wrap should hang over the long edges by 4 inches, and it will not completely cover the short ends. Press the plastic into the corners. Set aside.

2.    Cream: Place the bowl and beaters of your mixer in the refrigerator for 15 minutes to chill. Then, beat the heavy whipping cream on high speed until the cream forms stiff peaks, about 4-6 minutes. Gently fold in the vanilla. Place back in the refrigerator. 

3.    Zabaglione: Place a medium saucepan filled with about 2 inches of water on the stove and bring to a boil. In a heat resistant medium-size bowl, beat the egg yolks and 4 tablespoons of sugar with a whisk or hand mixer until combined.

4.    Place this bowl on top of the water-filled saucepan and turn the heat to medium (water should not touch the bottom of the bowl). Beat continuously until mixture is thick and pale yellow. The batter should make ribbons as it falls off the beater/whisk, about 5 minutes. (You may need to remove the bowl occasionally from the heat to prevent the eggs from scrambling.)

5.    Remove from heat and gently fold in the Cointreau, orange zest, and the ½ cup of pistachios. Set aside.

6.    Meringue: In a clean mixing bowl with the beater, slowly beat the egg whites until foamy, about a minute. Then add the salt and cream of tartar. Increase the speed slightly and beat until soft peaks are formed, about 3-4 minutes. Turn off the mixer.

7.    In a small saucepan with a lid, over medium-high heat, add the granulated sugar and water.  Bring the mixture to a boil, swirling the pan until the sugar is dissolved. Do not stir!  Cover with the lid and boil to the thread stage*, about 5 minutes, to make sugar syrup.

8.    Turn the mixer back on to low and slowly add the sugar syrup. Once the syrup is incorporated, increase the speed to high and beat until the mixture is cool and shiny, stiff peaks are formed.

9.    Using a large spatula, gently fold in ¼ of the meringue into the zabaglione. When almost completely incorporated, add the remaining meringue. Continue folding the mixture until fully incorporated.

10.    Fold in the whipped cream.

11.    Place the mixture into the prepared loaf pan and smooth out the top with an off set spatula. Cover the top with the plastic wrap and place in freezer for 8 hours.

12.    To serve, unwrap the loaf and invert the loaf pan on to a platter. Pull down slightly on the plastic wrap as you lift the loaf pan. Remove the plastic wrap. If there are wrinkles, dip a knife or offset spatula into a little warm water and run over the surface to smooth them.

13.    Garnish with the tablespoon of pistachios. Cut into slices and serve immediately.

TIPS & TRICKS

•    *We are cooking the sugar and water together to make a sugar syrup. To test if your syrup has cooked enough, take a small amount of the syrup and drop it into a cup of cold-water. Little threads should appear. 
•    Carefully add the sugar to your egg whites, trying not to hit the beater as you add the hot syrup. 
•    You can test the temperature of the meringue by placing your hand on the bottom of the mixing bowl. When it is cool to the touch, the meringue is ready.
•    This is called an Italian meringue. It also makes a fantastic icing for cakes & cupcakes.
•    This semifreddo can be made several days in advance. Store in your freezer until ready to serve.