INFORMATION

Phyllo strudel with honey

2 people
360 calories per serving
Easy Difficulty
Ready in 45 minutes
Vegetarian recipe
Can be prepared in advance
You can eat out

INGREDIENTS
1 yellow apple
20 g butter
1 tablespoon sugar
2 sheets of phyllo dough
1 tablespoon pine nuts
1 tablespoon liquid honey
1 tablespoon chopped hazelnuts

PREPARATION
Wash the apple, remove core and cut into small pieces.
Put the butter in a saucepan, combine the apples, sprinkle with sugar and cook for 2-3 minutes on low heat.
Place the sheets of phyllo dough on a sheet of baking paper, spread the filling area is shared between the two sheets. Combine the pine nuts and close a package.
Brush the surface with honey. If it is not fluid enough to put the jar in a water bath for a few minutes.
Sprinkle with chopped nuts and bake at 180 ° C for 15 minutes.

This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .

INFORMATION

Roulade of turkey with peppers

2 people
420 calories per serving
Easy Difficulty
Ready in 45 minutes
Light recipe

INGREDIENTS
6 slices of turkey
1 red bell pepper
50 g of mozzarella
50 g cooked ham cubes
Oregano
2 tablespoons extra virgin olive oil
2 cloves garlic
½ cup dry white wine
Salt
Pepper
4-5 basil leaves

PREPARATION
Flatten the slices of turkey with a meat mallet protecting them with a sheet of baking paper not to break them.
Wash the peppers, remove the stem and the white parts and cut into squares of two inches square.
Reducing the mozzarella into small cubes and mix it with ham.
Put the center of each slice of turkey ham and a tablespoon of mozzarella, a pinch of oregano and close the meat very well, thoroughly sealing the filling. Stop each roll with kitchen string or toothpicks.
In a large pan heat the oil with the peeled garlic.
Far brown garlic, then add the rolls. Brown well on all sides and add the peppers. Blanch them briefly and add the white wine, a pinch of salt, pepper and grated basil leaves washed and chopped.
Allow to resume the boil, then reduce heat and simmer for 15 minutes, stirring frequently with a wooden spoon.
After the time indicated uncover, to dry the gravy over high heat and serve.

This article courtesy of “Lo Spicchio d’aglio” .

After working in the catering industry, I have discovered that I have to be prepared to modify menus to fit my clients’ requests, palates and budgets.  It sounds challenging but this is the most creative aspect of my job! At Cassandra Fine Catering, requests for Italian style menus are very popular, especially for the clients that appreciate menus that are not consisted of typical Italian foods such as pasta topped with marinara sauce. It possible to have an Italian menu without any pasta or marinara sauce, and so much more healthy! Being open to suggestions and new flavor combinations will help foodies achieve this culinary goal.  I feel that incorporating appropriate wine pairings makes this journey so much more exciting. Here is one of my absolute favorite Italian menus created by Chef Juan Garrido with amazing wine pairings:

Canape: Cbicken Liver Bruschetta with Caper Gremolata

Suggested Wine: Cartizze DOC di Valdobbiadene

First Course: Baby Arugula & Organic Mache Salad with Fennel Pollen Braised Artichokes with Finochionna Salumi, Marcona Almonds & Truffle Vinaigrette

Suggested Wine: Santa Margherita Pinot Grigio Valdadige DOC

Entree: Pan Roasted Wild Halibut with Crispy Pork Belly, Potato Gnocchi, Spring Peas & Blood Orange Citronette

Suggested Wine: La Ponderina Brunello Poggio Banale

Dessert: Espresso Panna Cotta with Pistachio Biscotti & Honey Lavender Creme Fraiche

Suggested Wine: Ceretto Moscato D’asti Vignailio Di Santo Stefano

The art of creating custom menus is really listening to your client and what they love or hate when they sit down to eat. My first question is to ask, “What are your thoughts on the menu?” and go from there. If they mention that they may love Sage but really don’t like Basil, I would suggest using an alternative herb such as Rosemary or Thyme. However, it is important to guide them on what flavors really “sing” together and what foods will be a disaster for their guests when impressing them is important. Sophisticated palates can be developed with a little bit of guidance and education – the key is to keep trying new foods!

Guest author, Kimberly Jameson, is a passionate menu creator for Cassandra Fine Catering in Dallas, Texas.

Cartizze DOC di Valdobbiadene - the perfect start to a wonderful Italian meal

Hazelnut Donut

INFORMATIONS
* 8 people
* 415 calories per serving
* Difficulty easy
* Ready in one hour
* Vegetarian recipe
* Can be prepared in advance
* You can eat out

INGREDIENTS
* 100 g butter
* 200 g of shelled and toasted hazelnuts
* 200 g flour
* 1 packet of yeast
* 2 eggs
* 100 g sugar
* 50 ml milk
* Butter and flour for the mold

PREPARATION
Cut the butter into cubes and melt in water bath.
Finely chop the hazelnuts in a mixer.
Sift the flour into a large bowl, mix together the yeast. Make a hole in the center and break eggs, then add sugar, nuts, butter and milk. Start stirring with a wooden spoon, slowly mix until the ingredients form a batter that smooth and soft.
Grease a pan 22 cm in diameter, with or without a hole in the center, or a plum cake pan, sprinkle with a thin layer of flour and shake it to blow away the excess.
Put the batter into, and bake for 30 minutes at 180 ° C by placing the cake in the middle to bottom of oven.
Remove the cake, let cool and casseroles.

This article courtesy of Ricette dolci “Lo Spicchio d’aglio” .

Glazed summer salad fruit

INFORMATION
* 4 people
* 80 calories per serving
* Difficulty easy
* Ready in 20 minutes
* Vegetarian and vegan recipe
* Light recipe

INGREDIENTS
* 4 ripe peaches
*100 g strawberries
* 100 grams of blueberries
* 100 g currants
* 2 tablespoons sugar
* 1 tablespoon granulated sugar

PREPARATION

Wash the peaches, cut in half, then again in half and remove the pulp from the core.
Cut the flesh into cloves not too thin.
Wash the berries and clean by removing twigs and leaves.
Place in a baking dish peaches, berries and sprinkle with sugar.
Bake in the oven very hot grill to melt the sugar that will caramelize slightly.
Remove from the oven and let cool to room temperature.
Moments before serving, decorate with sugar in kernels.

This article courtesy of “Lo Spicchio d’aglio” .

Pie bida

INFORMATION
* 2 people
* 400 calories per serving
* Difficulty easy
* Ready in 45 minutes
* Vegetarian recipe
* Light recipe
* Can be prepared in advance
* You can eat out

INGREDIENTS
* 1 kg of beet
* 1 tablespoon olive oil
* 6 shallots
* 200 ml vegetable broth
* Salt
* 4 eggs
* 40 g Parmesan cheese
* Nutmeg
* Pepper
* Butter and bread crumbs for the mold

PREPARATION
Preheat oven to 200 ° C.
Separate the coasts of chard and rinse thoroughly. Remove the stems from the leaves and discard those that are too tough.
Steam for 20 minutes, or boil in salted water for 15 minutes.
Withdrawal, and if  it are boiling, place them in a colander and crush with a spoon to make her lose the excess water. Chop coarsely with the crescent on a cutting board.
Put the oil in a skillet, the shallots peeled and cut into cloves and brown at high heat. Combine then a ladle of broth and cook for 10 minutes over a gentle heat. Then cooked with salt.
Break the eggs into a bowl and beat with a fork. Combine Parmesan cheese, grated nutmeg and a pepper. Combine the beets, scallions and mix.
Grease a 20×30 cm mold, sprinkle with breadcrumbs, blow away the excess, then put the mixture.
Sprinkle the surface even with the bread crumbs, some butter and bake at 200 ° C for 40 minutes.
Serve warm or cold.

This article courtesy of “Lo Spicchio d’aglio” .

Pan di pizza Carasau

INFORMATIONS
* 2 people
* 540 calories per serving
* Difficulty easy
* Ready in 45 minutes
* Can be prepared in advance
* You can eat out

INGREDIENTS
* 2 sheets of bread Carasau
* 1 yellow pepper
* 1 red onion
* 2 tablespoons extra virgin olive oil
* Salt
* 8 basil leaves, plus some for garnish
* 200 ml vegetable broth
* 2 tablespoons tomato paste
* 200 g tomatoes type Pachino
* 8 black olives
* 2 cloves fresh garlic
* 2 anchovy fillets
* 150 g mozzarella cheese
* Oregano
* Pepper

PREPARATION
Break into 4 slices of bread and reassemble them into a large round plate overlapping slightly.
Wash the peppers, cut, remove stem, seeds, and cut the white parts lists a couple of inches wide, from which derive the square pieces.
Peel the onion, slice rather thick and cut each slice into 4 pieces to get the square.
Put in a frying peppers, onions and half oil.
Skip the vegetables over a high flame for a few minutes, then lower the heat, add a pinch of salt, basil leaves washed well, a ladle of broth, cover and cook for 10 minutes over medium heat, stirring quite often with a wooden spoon.
When cooked, uncover, raise the heat and cook several minutes until the peppers are not well toasted. Add the tomato puree, mix well and put out the fire.
Wash the tomatoes, cut in half and put them in a large mixing bowl along with olives, pitted and chopped, garlic cloves peeled and halved, drained anchovy fillets, chopped and damp, the mozzarella.
Drizzle with remaining oil, a pinch of salt and a handful of oregano.
Stir, then add peppers and onions.
Arrange the salad on bread Carasau season with a drizzle of raw oil, a generous grinding of pepper, garnish with basil leaves and serve.

Vegetarian option
It ‘simply omit the anchovies.

This article courtesy of “Lo Spicchio d’aglio” .

Cutlets surprise

INFORMATION
* 2 people
* 700 calories per serving
* Hard difficulty
* Ready in one hour
* You can eat out

INGREDIENTS
* 6 slices of pork loin (250 g approximately)
* 2 eggs
* 1 tablespoon milk
* Pepper
* Salt
* 100 g breadcrumbs
* 20 g Parmesan cheese
* 50 grams of mushrooms
* 3 slices of Fontina Val d’Aosta (30 g approximately)
* Oil for frying
* Salt

PREPARATION
Spread the meat, remove any ribs or fatty parts.
In a bowl break the eggs, add milk and beat with a fork, then add a sprinkling of pepper and a generous pinch of salt.
In a separate dish and pour the bread crumbs mixed with grated Parmesan.
Take half of the slices, cover with mushrooms, distribute the slices of fontina cheese then cover with remaining slices and press firmly to adhere.
Take one by one and pass the pork chops in egg, then in breadcrumbs and place in a pot. The operation is a bit ‘difficult because the stuffing may shift by sliding the two slices of meat. Keep them securely with your fingers and bread very good edge.
After the first breading make a second, going in the chops in egg and breadcrumbs.
In a large skillet heat oil for frying. When it is hot dip the chops. Do not overfill the pan so as not to unduly reduce the temperature. If so, do more cooking in a row.
When the surface of the breading will be golden brown, drain and place the chops on a plate with paper towel and dry carefully with salt.
Serve hot .

IDEAL COMBINATION OF CONTOUR
Side dishes of fresh salad.

Pasta with pesto, tomatoes and pinenuts

INFORMATIONS
* 2 people
* 500 calories per serving
* Difficulty easy
* Ready in 30 minutes
* Vegetarian recipe

INGREDIENTS
* 10 type Pachino tomatoes
* Salt
* 2 tablespoons of pesto
* 160 g pasta
* Extra virgin olive oil
* 1 tablespoon pine nuts
* Fiore Sardo or Pecorino type Gavoi

PREPARATION
Wash the tomatoes, cut into wedges and place them in a colander. Add a pinch of salt and let stand, stirring occasionally, to lose fluid vegetation.
Place the pesto in a bowl large enough to season the pasta and cover with plastic wrap or a plate or it may oxidize.
Boil the pasta in salted water and drain, with a ramina drilled directly into the bowl of pesto. Mix thoroughly, then add the tomatoes and a drizzle of olive oil.
Serve garnished with pine nuts and pecorino cheese.

PASTA PERFECT COMBINATION OF
Trofie, half feathers, strozzapreti curls.

VEGAN ALTERNATIVE
It ‘simply omit Pecorino!

Check other sections of the blog to cook pasta and pesto.

This article courtesy of “Lo Spicchio d’aglio” .

Skewers of mushrooms and tomatoes

INFORMATION
* 2 people
* 70 calories per serving
* Difficulty easy
* Ready in 20 minutes
* Vegetarian and vegan recipe
* Light recipe
* Can be prepared in advance
* You can eat out

INGREDIENTS
* 10 cherry tomatoes from Pachino
* 12 small mushrooms
* Extra virgin olive oil
* Salt

PREPARATION
Wash the tomatoes and mushrooms, after removal of the earthy part of stem with sprouts.
Skewer with toothpicks to skewer alternating tomatoes and mushrooms.
Heat the cast iron plate on the stove, grease it with a little olive oil and dry thoroughly with paper towels.
Cook for about 5 minutes turning first one side then the other.
When cooked, arrange on a platter, drizzle with a little oil and a pinch of salt.

IDEAL COMBINATION OF COURSES
Main courses of meat and fish.