Sausage Carbonara - Linguine alla carbonara di salsiccia
4 good quality Italian sausages
3 1/2 oz fresh parmesan cheese
4 slices of thickly cut pancetta
Extra virgin olive oil
1 lb dried or fresh linguine
Zest & juice of 1 lemon
4 large eggs
A sprig of fresh parsley, chopped
1/2 cup heavy cream
With a sharp knife, slit the sausage skins lengthwise and pop all the meat out. Using wet hands roll little balls of sausage meat, the size of large marbles and place to one side.
Heat frying pan and add a splash of olive oil. Gently fry meatballs until golden brown, then add the pancetta and continue cooking for a couple of minutes. While this is cooking bring a pot of salted water to boil and cook the pasta. (according to the package instructions)
In a large bowl, whip up the eggs, cream, half the parmesan, the lemon zest and parsley. When the pasta is cooked, drain it, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pot. Add the hot meatballs and toss everything together. If the pasta becomes a little sticky, add a few spoonfuls of the reserved cooking water to loosen. Sprinkle over the rest of the parmesan , season with salt and pepper and EAT!
Chocolate Biscotti, Santone Style
3/4 cup (packed) golden brown sugar
1/2 cup unsalted butter, room temp
2 large eggs
3/4 cup chocolate syrup (such as Hershey’s)
2 1/2 cup all purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup miniature semisweet chocolate chips (we prefer Ghirardelli's)
1 cup chopped pecans
Method: Makes about 26
Pre-heat oven to 350. Spray 2 9X5X3 inch metal loaf pans w/ non-stick spray.
Using electric mixer, beat sugar & butter in large bowl. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt. (dough will be soft) Stir in chocolate chips and nuts. Spread half batter in each prepared pan. Bake 35 minutes. Turn loaves out onto rack and cool 15 minutes. REDUCE temp to 300.
Using long serrated knife, cut each loaf crosswise to 1/2 in thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 9 minutes, turn slices over bake 9 minutes.
Try melting white chocolate and drizzling over top when cooled!
Try dipping them in a hot cup of coffee or espresso!
Seafood in a Spicy Tomato Broth, Santone Style
12 Clams, Mussels, lg shrimp
1 (16 oz) tomato sauce
1/4 cup olive oil
1/4 cup torn fresh basil
2 garlic cloves, minced
A touch dry red pepper flakes
1 cup dry white wine
1 bayleaf
Method: Serves 2
In a large wide/deep pot heat the oil over medium heat. Add the garlic, bay leaf and red pepper flakes. Sauté’ until the garlic is tender (don’t let it burn). Add the wine and bring to a boil. Add the tomato sauce and simmer until the flavors blend (about 8 minutes) Stir in the clams and cover for 5 minutes. Then add the mussels and cover for another 5 minutes. Add the shrimp and the basil and cook for about 2 minutes. Discard any unopened shells. Divide the broth and seafood in two bowls and serve with warm bread.
Serve with a Full bodied Chianti'
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