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Father's Day 2010
Felice Festa del Papa
This year give your Papa a special treat by cooking up this delicious Father’s Day menu. He’ll truly enjoy the day knowing you’ve taken the time to prepare these great recipes.
In Italy, “Festa del Papa” is celebrated on March.19th which is also known as St. Joseph’s Day. Children give gifts to their fathers on this day and the popular Italian dessert, cream puffs, is prepared in honor of their father‘s. So start the morning with cream puffs, take him to lunch in the afternoon and prepare this menu in the evening. And don’t forget the presents. We fathers like lots of presents. (Hint for my kids if your reading this)
This is the menu I want for Father’s Day. (Another hint) Enjoy!
Stuffed Baby Portobello Mushrooms
Great appetizer to start off a hearty Father’s Day meal.
INGREDIENTS
12 baby portabella mushrooms
1 small bunch of long green onions, finely chopped
1 cloves of garlic, finely chopped
3 slices of prosciutto, finely chopped
2 Tbls of extra virgin olive oil
1 pound of mild of hot Italian sausage, casing removed
1/4 cup of seasoned breadcrumbs
1/4 cup of fresh grated parmesan cheese
1/4 cup of shredded mozzarella cheese 1/2 tsp of salt
1/2 tsp of fresh ground black pepper
PREPARATION
Clean the mushrooms and remove the stems.
Finely chop the stems and coat the mushroom caps with 1 Tbls of olive oil.
Using a large sauté pan, sauté the stems, onions, garlic and prosciutto in the remaining olive oil and cook for 1 minute.
Add the sausage and break up the meat into little pieces. Cook for 2 to 3 minutes.
Place a paper towel in a bowl and drain the sausage mixture.
When the mixture cools down, mix in the bread crumbs and parmesan cheese.
Season with salt and pepper.
Stuff the mushrooms and place a little mozzarella cheese on top.
Place the mushrooms in a baking dish with a little water added to it and broil on low for about 5 minutes being careful not to burn the tops.
Serves 4 people
Smoked Mozzarella and Penne Salad
This recipe is from the Whole Foods Cookbook. I had this salad from Whole Foods about two weeks ago. If you don’t have time to make the salad I recommend that you go buy some. It is unbelievably delicious.
Parmesan Dressing
INGREDIENTS
1/4 cup of fresh grated parmesan cheese
1/2 cup of fresh parsley
1/2 cup of mayonnaise 1/4 cup of white wine vinegar
3 cloves of garlic, minced
Pinch of cayenne pepper
Salt and fresh ground black pepper to taste
PREPARATION
Using a food processor or blender, mix all the ingredients until smooth.
Salad
INGREDIENTS
1/2 pound of penne pasta
2 cups of baby spinach, washed and trimmed
2 small jars of roasted red peppers, diced
1/2 pound of smoked mozzarella, diced
PREPARATION
In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 minutes.
Drain the pasta in a colander and run under cold water or submerge it in ice water until chilled. Drain well.
In a large bowl combine the cooked pasta, spinach, roasted red peppers and mozzarella.
Mix in the parmesan dressing and refrigerate until your ready to serve.
Serves 8 people
Bistecca Florentina
This classic Italian steak is best cooked over the coals. If not, then broiled will be just fine but it really should be grilled to get the full flavor.
INGREDIENTS
4 porterhouse or t-bone steaks cut 1 and 1/2 inches to 2 inches
6 rosemary sprigs, chopped
3 Tbls of extra virgin olive oil
Salt
Fresh ground black pepper
PREPARATION
Press the chopped rosemary into both sides of the steaks and let let stand at room temperature for 1 hour.
Prepare the charcoal grill.
Rub both side of the steaks with olive oil.
Season with salt and pepper.
Place the steaks on the grill and cook for about 5 to 10 minutes on each side for rare to medium rare.
Plate the steaks and let them rest for about 10 minutes before serving.
Double Baked Potato
INGREDIENTS
6 large white baking potatoes
1 small bunch of long green onions chopped
2 cloves of garlic finely chopped
2 Tbls of bacon bits
3 Tbls of butter
1/2 cup of sour cream
1/4 cup of milk
1/4 cup of chicken broth
1 Tbls of paprika PREPARATION
Wash and scrub the potatoes under cold water.
Wrap the potatoes in aluminum foil and make sure you poke holes in the top of the potatoes.
Pre heat the oven to 350 degrees.
Bake the potatoes for 1 hour.
Sauté the onions and garlic for 2 minutes in one tablespoon of butter.
Remove the foil and slice the potatoes lengthwise and scoop out the inside of the potato leaving some inside to form a shell.
In a large bowl mix the potatoes with the garlic and onion mixture, the remaining butter and the bacon bits, sour cream, milk and chicken broth.
Mix thoroughly but don’t mash to the consistency of mashed potatoes.
Fill the shells up with the mixture and sprinkle the top with the paprika.
Place them on a cookie sheet and bake for 30 minutes in 350 degree oven.
Garlic String Beans
INGREDIENTS
1lb of stringing beans
1 Tbls of extra virgin olive oil
3 cloves of garlic, minced
1/2 cup of white wine
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
PREPARATION
In a medium size saucepan, sauté the string beans in the olive oil for around 2 minutes.
Add the garlic and the wine.
Cover and simmer for around 20 minutes until beans are tender.
Season with salt and pepper.
Cream Puffs
Pastry
INGREDIENTS
1 cup of all-purpose flour
1 stick of butter, softened
1 cup of water
4 large eggs
1/4 tsp of salt
PREPARATION
Pre-heat oven to 425 degrees
In a saucepan bring the water, salt and the butter to a boil.
Stir in the flour until it forms a ball.
Transfer the dough to a bowl and mix in one egg at a time until well blended.
Using a tablespoon drop dollops of dough onto a cookie sheet and bake for 20 to 25 minute until puffs are golden brown and the inside is dry.
Let the puffs cool down before filling.
Custard
INGREDIENTS
2 packages of instant custard 2 cups of heavy whipping cream
1 cup of milk
PREPARATION
Mix together the cream, milk and instant custard and chill until firm.
Cut the Cream Puffs in half and fill with custard.
Put the tops back on and dust with powdered sugar.
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