Traditional Italian Panna Cotta with Fresh Berry Sauce

Panna cotta is a creamy, delicate and lusciously smooth pure goodness. 

Chilled to perfection and served with a sweet and summery berry sauce.

Let's face it. It's summer and nobody wants to spend too much time in the kitchen baking and sweating next to a hot oven. But there is no reason to give up making amazing desserts just because of the weather. I am NOT going to ... no matter what the thermometer reads!
So this summer, when your sweet tooth is calling you, here is a great recipe to try.
Panna cotta is super easy and fast to whip up. It's a traditional, classic Italian dessert. And as the name suggests ("cooked cream") it just involves bringing to a slow boil a mixture of heavy cream, milk and a couple of other ingredients. No baking in the oven! But you will need to be a bit patient before tasting this dessert. It needs at least five hour (or overnight) in the refrigerator to set and chill.
Today's recipe is the most traditional panna cotta, with a delicate vanilla flavor. You can serve it like I did with berry sauce. Or with chocolate or caramel sauce. Also very delicious!

I just picked up some super sweet, organic strawberries at the market, and so, voila' ... strawberry sauce. A simple puree' of strawberries with a sprinkle of sugar and a splash of lemon juice. And to decorate, more berries! Different color, of course. To make it prittyer and fruity-er.... The eye always wants its part!
You can change it up and make it fun. Use blueberries or raspberries. Or any combination of these. You will love it!

Ingredients: serving 4                   PRINTABLE RECIPE

• 1/4 cup ( 60 ml ) of milk
• 1 envelope (0.25 oz = 6 gr) of powder gelatin - unflavored (6 gr)
• 2 cups (475 ml) of heavy whipping cream
• 1/2 cup (100 gr) of sugar
• 2 teaspoons of vanilla extract

For the sauce:

• 8 oz (225 gr) of (organic) strawberries
• 2 tablespoons of sugar
• 1 tablespoon of lemon juice
• other berries (blueberries, blackberries) for decoration

Preparation time: 15 minutes, plus 5 hours inactive
Directions:

1. In a small bowl, add the milk and sprinkle with the gelatin powder. Stir and let stand for about 5 minutes while you do the next steps.

2. In a large pan add the heavy cream, half cup of sugar and the vanilla extract. Bring to a slow boil over medium heat. Don't let the cream boil.As soon as the first bubble appears on the side, and it looks like it starts to boil, remove from the heat.

3. Stir in the gelatin mixture in the cream mixture, and whisk until blended.

4. Divide the cream evenly into 4 ramekins or cups. Cool to room temperature . Cover with plastic wrap and refrigerate  for at least 5 hours or overnight.

5. Before serving prepare the strawberry sauce: puree the strawberries with the sugar and lemon juice in a blender. You can eliminate the seeds, but passing the puree through a sieve. Or use it as is, like I did.

6. You can serve the panna cotta in the cups, or inverted into a plate.To do so,  place the cups into hot water (one at a time) for a few seconds. Run a knife around the edges and invert onto a serving plate.

Decorate with strawberry sauce and fresh berries.

Enjoy :)

Italian Rice-Stuffed Tomatoes

A light and healthy vegetarian dish filled with Mediterranean flavors

These rice-stuffed tomatoes are just perfect for these hot summer days

This dish is just perfect for the summer. You can buy fresh tomatoes all year long (at least around here). But most of the times, I'm sorry to say, they have very little, or no flavor at all. You can easily figure out if a tomato is any good: just pick one up and give it a sniff, right by the stem... Don't be shy! I say, you have the right to smell your tomatoes before buying them. I always do :)
You will see, most of the year - no smell at all! But now, in the middle of summer, it's the exception and you can get delicious tomatoes. Go to the farmers' market and find some ripe (but not mushy), deep red, big tomatoes. If they have an earthy, fresh aroma, maybe like the smell of dry grass and sunshine ... then, you have a winner!

Once you find some great tomatoes, here is what you do. Very simple: cut the top off and empty the inside. Crush the pulp and use it to make a delicious risotto. In the risotto, mix some shredded mozzarella, grated Parmesan cheese and some chopped fresh parsley. Don't leave these out! The stuffing would be nothing without the cheese and the parsley.
Before baking, fill each tomato with some risotto and surprise, surpriiiise! Add one small, fresh mozzarella (ciliegine) right in the middle. It's a soft, moist and cheesy addition that will make this not just your average stuffed tomatoes, but a deliciously fun, fresh and light dinner that everyone will love.

Enjoy :) 

Ingredients: 4 servings as main dish, 8 as side dish                     PRINTABLE RECIPE

• 8 large tomatoes 
• 4 tablespoons of extra virgin olive oil (divided)
• half onion
• 1 garlic clove
• 8 oz (225 gr) of rice 
• about 2 tablespoons of chopped Italian parsley
• 1/3 cup (30 gr) freshly grated Parmesan cheese
• 1 cup (100 gr) shredded mozzarella
• 8 "ciliegine" (small) fresh mozzarella cheese or one large ball cut in eight cubes
• salt

Preparation time: 30 minutes, plus 45 minutes in the oven
Directions:

1. Cut the top off the tomatoes (save this part), and remove the pulp and seeds (save them in a bowl) using a small pointy knife and a spoon. Let the tomatoes rest on a plate upside down to drain while you prepare the rest.

2. Puree' the tomato pulp with a blender.

3. Chop half  onion, and crush a garlic clove (or chop it if you like a stronger garlicky taste). In a large pan, saute' the onion, the crushed garlic clove with two tablespoon of olive oil.

4. Add the rice, stir and cook for one minute. Add some of the pureed tomatoes (about half). And save the rest if necessary. Salt to taste. Cook the rice over medium flame for about 12-14 minutes (based on the rice), stirring occasionally and adding more of the pureed tomatoes when dry.
 Note, we don't want to cook the rice fully. It will cook in the oven  with the tomatoes. It should be cooked about 5 minutes less that the time to fully cook it.

5.  Preheat the oven to 375º F (190º C ).
Add the chopped parsley and mix. Remove from the stove, and mix in the shredded mozzarella and grated Parmesan cheese.

6. Place the tomatoes in an oven safe dish. Sprinkle the inside of the tomatoes with a bit of salt. Stuff the tomatoes half way with the rice mixture.

7. Add one mozzarellina, and stuff with the rest of the rice.

8. Drizzle with olive oil, cover with the top of the tomato.

9.Bake at 375º F (190º C ) for 45-50 minutes, or until the tomatoes are cooked through and the tops are golden brown and the rice fully cooked. Check the rice before removing from the oven. If by chance the rice is still not fully cooked or you like it softer, cover the pan with aluminum foil, and leave in the oven for an extra 5 minutes or so.
Serve hot or at room temperature.

Buon appetito!

FRESH PEA SALAD

Summer Pea Salad, jazzed up with crisp bacon and sweet cherry tomatoes is one of my favorites. It is one of those great salads that travels well and tastes even better after it has been in the fridge for a day or two.



1 pound fresh green peas (or 16oz. bag of frozen green peas)
1/4 cup finely chopped red onion
1/2 cup peeled and grated carrot
1/2 cup finely chopped celery
1 cup thinly sliced mushrooms
1/2 cup red bell pepper chopped fairly small
3 slices of crisp bacon cut up (optional but delicious)
1/2 cup sharp cheddar cheese shredded (I use a little more)
cherry tomatoes, cut in half (sweeter the better)
toasted sunflower seeds

Fresh green peas are the best in this salad, but when they are not available, frozen peas work very well too.  Microwave peas (covered) with 1 tablespoon of water for about 3 minutes or until slightly cooked (but not soft) then drain and cool.

In a large bowl, mix all of the above ingredients together (except the bacon, cherry tomatoes and sunflower seeds), then gently fold in the dressing.

Dressing
3 heaping tablespoons of light mayonnaise
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1/4 teaspoon black pepper
1-2 tablespoons milk
Whisk the ingredients together and gently fold into salad. Cover and chill.

Just before you serve it, gently fold in the cut up cherry tomatoes, crisp bacon and toasted sesame seeds (save a few for decorating the top).


NOTE: Every microwave cooks at a different rate, so keep an eye on your peas when you microwave them. You don't want them to get overcooked and mushy.

ENJOY !!!

Sgroppino Al Limone - Italian Cocktail

Stay cool this summer with this irresistibly smooth Italian cocktail

A refreshing and oh-so easy to make blend of lemon sorbet, chilled vodka and bubbly Prosecco

A must try!

I'm so happy to share this recipe with you today. Not only because I know you will loooove this refreshing cocktail. But mostly because sgroppino is not your common drink that you find in any bar or restaurant around here. This creamy, lemony and boozy drink originates in Venezia - Italy, where (as you probably know by now) I was born and raised.
The name "sgroppino" in Venetian dialect means a little something that "unties". In this case, your stomach after a nice, big meal. A palate cleanser, if you like. It's a digestif, alcoholic drink-slash-dessert, generally served after dinner, and not just in summer, but any day of the year... and why not?!? You will see - it's soooo delicious :)

So, if you are looking to entertain this summer, or just have a drink by yourself (... I won't be judging!!) you will want to try this cocktail.  Check this out: only three ingredients, and only a few minutes of your time. All you have to do is blend together some lemon sorbet with cold vodka and Prosecco wine. Yummy, right?!? Serve it right away in chilled flutes and enjoy it!!
For each glass, I used one scoop of lemon sorbet, one tablespoon of vodka and about 2 and a half tablespoons of Prosecco. You can change this up and substitute some of the Prosecco with vodka for a stronger drink.... Or vice-versa. Just make sure to keep the proportion of alcohol to sorbet about the same as in this recipe. This combination gives just the right consistency. Dense and soft. Thick, but not too thick. Almost like the texture of a milkshake or a smoothie.
Check out the video here and you will see exactly what the ideal result should be!!

Ingredients: serving 2            PRINTABLE RECIPE

• 2 big scoops of lemon sorbet (about 6 fl oz = 180 ml)
• 2 tablespoons (30 ml) of vodka (chilled)
• 1/3 cup (80 ml) of Prosecco (Italian sparkling dry white wine - chilled)

Preparation time: 5 minutes
Directions:

1. Chill the flutes, by placing in the refrigerator for a couple of hours, or freezer for an hour or more.
2. In a tall container, add two scoops of lemon sorbet.

 3.Pour in the vodka and the Prosecco. Quickly mix all the ingredients together using a blender, until incorporated and smooth.

The mixture should be dense and soft. Pour the mixture into the flutes and serve immediately.... don't let it melt :)

QUICK AND EASY TOMATO PORK LOIN CHOPS

If you are looking for a quick, easy and delicious pork chop recipe, this is it!! It is so simple.....and a DELICIOUS change for your weeknight menu.

1 tablespoon olive or vegetable oil
4 3/4" thick boneless pork loin chops*
1 cup chopped onion
8 ounce tomato sauce
1/4 cup water
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon dry oregano
1 teaspoon Worcestershire
1/2 teaspoon sugar

Brown the pork (I do this in an electric skillet) in the vegetable oil, then remove and set on a plate (it will cook the rest of the way later).

In the same pan, saute the chopped onion until it is soft and the cut edges turn just slightly golden. Add everything else and stir until well mixed.

Put the pork chops back in the sauce and simmer, slowly, for 30 minutes (turn the pork chops over a couple times within that 30 minutes).

After 30 minutes, top with shredded Monterrey Jack cheese and put the lid back on for a few minutes (no heat) until cheese melts.

 

Sauce will be nice and thick. Serve with rice or noodles and make sure you include a nice big spoon of sauce with each pork chop

 

*Note: I buy a small 1 1/2 pound pork loin roast (NOT pork tenderloin), and then slice it into nice thick slices for this recipe.

 

 

ENJOY !!!