Panna Cotta

This is a simple, tasty, perfect for summer and warm weather type of a dessert. It is quick and easy to make, it just takes a little planning as it needs to be refrigerated for several hours between the making and the consumption.

1 cup whole milk
1 tablespoon unflavored gelatin
3 cups heavy whipping cream
1&1/2 tablespoon sugar
dash of salt
1/2 tsp of vanilla
1/3 cup of honey

In a heavy saucepan, combine the milk and the gelatin and let sit until the gelatin has softened, about four minutes. Put the pan on medium heat and cook, stirring frequently until the gelatin dissolves, about another four minutes. Do not boil the milk. When the gelatin has dissolved, add the cream, sugar, salt, vanilla and honey and continue cook and stir until the sugar has dissolved. Remove from the heat and let it sit and cool. Poor the mixture into your desired serving bowls, cover and refrigerate for six to 24 hours. We like to top ours with fresh fruit, such as blackberries, raspberries and strawberries, but go ahead and be creative in topping your panna cotta. Buon Appetito.

Pasta all'Amatriciana

This is yummy. I hope that you like it as much as I do. This makes enough sauce for about 1 to 1 and 1/2 pounds of pasta. You can make this sauce a day in advance and reheat in a sauce pan over medium heat.

8 oz of pancetta, cut into chunks
1 medium onion, diced finely
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
dash of red pepper flakes
28 oz of crushed tomatoes
2 tablespoons of tomato paste
2 tablespoons olive oil
1/2 cup pecorino romano

Heat the olive oil over medium heat. Add the pancetta and cook until browned, around 7-8 minutes. Add the onion and saute an additional 5 minutes or until the onion is soft. Add the garlic and the red pepper flakes and saute briefly, only 30 - 60 seconds. Stir in the crushed tomatoes, tomato paste, salt and pepper and reduce the heat to medium low and cook uncovered to reduce the liquid, stirring occasionally for 15 minutes. When the sauce has thickened, stir in the 1/2 cup of pecorino romano. This sauce is great with many different types of pasta, but I prefer just a simple spaghetti. Buon Appetito.

Fried Goat Cheese

I think that the name speaks for itself. We love to add the fried goat cheese to a salad, but I'll leave that up to you.

1 lb goat cheese
1/2 cup pine nuts (you can substitute walnuts if needed)
1/2 cup bread crumbs
1/2 cup flour
2 eggs
1 tsp salt
1 tsp white pepper
2 tablespoons olive oil

Combine the salt, pepper and flour in a bowl. Beat the eggs and set aside in a bowl. Process the nuts and combine with the bread crumbs in a third bowl. Slice the goat cheese into 8 or 9 patties that are about 2 0z each. Dredge the cheese through the flour and coat thoroughly. Next coat the cheese in the eggs and then place in bread/pine nut mixture and make sure that the cheese is coated completely. Place on a plate, cover and refrigerate until chilled. Heat the olive oil in a sauce pan and add the cheese when the oil is hot. Cook until lightly browned on each side, or about 3-4 minutes a side (depending on how hot you get the oil). Spoon the cheese onto a paper towel to remove excess oil and enjoy. Buon Appetito.

As I said earlier, we enjoy the fried goat cheese in a simple salad of iceberg lettuce with a little arugula thrown in as well. Throw in some toasted pine nuts, some pomegranate, and top with salt, pepper, olive oil and balsamic vinegar and enjoy.

Orecchiette with leeks, peas, and Pecorino Romano

Lisa found the basis for this recipe in a magazine several years ago. We've made a few changes and really like the fresh taste. Hope you enjoy it.

1 lb. of orecchiette or similar pasta
2 tablespoons olive oil
4 leeks (I just use the white and light green parts) sliced thin
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
1 10 oz package frozen peas or about 2 cups fresh peas
3/4 cup heavy cream
1 cup pecorino romano
2 tsp lemon zest
1/4 cup fresh mint, chopped fine

Cook the pasta according to the directions. While the pasta is cooking, heat the olive oil in a large sauce pan over medium heat. Add the leaks, salt & pepper and cooking, stirring occasionally for about 7 minutes, or until the leeks get fairly soft. Add the garlic and the peas and cook for about two more minutes. Then stir in the cream and 3/4 cup of the pecorino romano. Simmer the sauce for about 5 minutes until it thickens. When the pasta is done, drain the pasta and combine with the sauce. Add the lemon zest and mint and toss. Serve the pasta and sprinkle with the remaining pecorino romano and pepper. Buon Appetito.