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Featured Recipes

Stuffed Mushrooms, Poached Salmon, Veal Saltimbocca, Grilled Rack of Lamb .Zabaglione, Cassata alla Sicilicna, Panettone, Crostata di Ricotta, Arance Glassate, Souffle di Amaretto. 

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Stuffed Chicken Fillet

2 chicken fillet/ salt/ black pepper/ cumin/ 4 slices of prosciutto crudo/ 4 thin slices of Bel Paese cheese/  bunch of asparagus/ flour for dusting/ 25g butter/ tbsp olive oil/ 1/2 cup marsala or dry white wine/ 2tbsp chicken stock/   Open the chicken fillet and beat with rolling pin until thin. season with salt, cumin and pepper. Place each slice of ham and cheese on top of each fillet and roll out, secure with the string and dust with flour. Heat butter and oil in frying pan and saute the chicken rolls over very low heat for about 15' or until tender, remove from the pan and remove the cotton string. Add the marsala or white wine to the pan with stock and remaining butter, bring to boil for few minutes until sauce is thick. Season if necessary and pour over chicken rolls, garnish with asparagus.

Pollo alla Cacciatora
[Chicken Hunters]

3tbsp olive oil/ 4slice pancetta or bacon/ 2 garlic cloves/
1chicken about 1.5kg/ 2 red onions/ 200g tomatoes/ 200g sliced
mushrooms/ spring of rosemary/ bay leaf/ 200ml white wine/
300ml chicken stock/ salt and black pepper/

Heat oil in a frying pan and fry pancetta or bacon for 2-3', remove Cut the chicken into portions and to the frying pan, cook both sides until golden. Remove chicken from the pan, add garlic, onions, mushroom and tomatoes and cook gently over low heat for 5 minutes, stirring.
Return chicken and pancetta to the pan, add the herbs and pour over wine and stock. Simmer gently for 1hr until chicken is tender and sauce is reduced, season with salt and pepper.

How to Stuff a Turkey

Remove the giblets from the Turkey and wash well under cold water. dry well and marinate with salt and black pepper. Prepare your recipe for stuffing, the stuffing should be warm when you put in the turkey. Spoon the stuffing in the turkeys neck, pull the neck skin over the stuffing to cover and secure with a skewer. Place the Turkey in a roasting tin back side down, brush with oil and roast in 180C. Always stuff the Poultry from the neck and just before roasting and never over stuff.

  

Stuffed Turkey Recipe

Whole Turkey 4kg/ 1/2kg minced beef/ 2 spring onions chopped/ 2clove garlic crushed/ 25g pine nuts/ chopped mix parsley and dill/ 100ml white wine/ 200ml stock/ salt and black pepper/ 1cup long grain rice/ tbsp butter/ Method; Heat butter in a small sauce pan and fry minced beef, chopped onions and garlic for 5' add the roasted pine nuts and rice. Cook few minutes, stir in white wine, stock, parsley and dill season with salt and pepper and cook until lithe rice has absorbed the liquid. The rice should be half cooked, cool and stuff the turkey neck. Brush the turkey with oil and lemon juice, season with salt and pepper and put in roasting tin with some stock, cover with foil and cook in the pre-heated oven 200C After 2.1/2hr remove the foil, low the heat in 180C and roast for 30 minutes 

Roulade of Chicken, Bacon, Mushrooms & Couscous

10 slices of chicken breast, thinly sliced 
120 grams of bacon, cut into thin slices 
 1 thick slice of bacon 
100g blue cheese
salt and pepper to taste 
 sprig of rosemary 
 sage leaves 
200 grams of mushrooms or mixed wild mushrooms 
5 tablespoons  olive oil 
half a glass of white wine 
tbsp  butter 
 flour for dusting rolls 
half an onion
100ml double cream
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Finely chop the sage and rosemary and add a pinch of salt. Spread the slices of chicken on a cutting board , sprinkle  with a little olive oil and rub with the chopped herbs . Cover each slice with bacon and blue cheese. Then roll up the slice of herself securing with a toothpick. Pass all the rolls in flour.

Finely chop the onion , then dice the thicker slice of bacon . Clean the mushrooms and cut into slices.  Put in a pan to heat the oil with the butter and add the rolls : cook until brown all over, then add the onion and cook for 5'  then deglaze with the white wine , and when the alcohol has evaporated , add diced bacon and mushrooms. Cover and cook over medium heat for 10 minutes, remove the lid and pour in the cream and cook another 5 minutes until the sauce has thickened.
serve with couscous

For the couscous , put the broth in a saucepan and oil, bring to a boil and add the couscous . Turn off the heat and cover allowing , for 10 minutes, the couscous absorbs the broth. Then pour the couscous in a bowl.