classic italian dinner

Heirloom Tomato, Peach and Burrata Salad

Ingredients

• 3 large heirloom tomatoes (preferably red, white, and orange)

• 1 red onion

• 8 oz burrata cheese

• 2 firm peaches

• one bunch fresh basil

• 1 package prosciutto

• 1 cup balsamic vinegar

• 1 tablespoon sugar

1.) Cut heirloom tomatoes into thin, half-moon slices.

2.) Cut peaches into thin, half-moon slices to match tomatoes.

3.) Cut red onion into extremely thin, round slices. Separate into rings.

4.) Roll large basil leaves together and slice into thin pieces to create a chiffonade. Retain small basil leaves as additional garnish.

5.) Cut burrata cheese into 8 one-ounce pieces.

6.) Spread out prosciutto on a baking sheet and bake at 350 degrees until crisp.

7.) In a small skillet on stove, add balsamic vinegar and sugar and bring to a boil. Stir continuously until it reduces to a syrupy consistency. Set aside to cool.

To plate salad, lay out tomato and peach slices in a circular fan pattern alternating different slices. Place burrata cheese on top. Add 3 rings of red onion, and 3-4 small basil leaves.  Drizzle with balsamic reduction.  Sprinkle with basil chiffonade.  Insert a piece or two of crispy prosciutto into cheese on top.

Chicken Cacciatore with Home-Made Gnocchi

Ingredients

• 2 lbs bone-in, skinless chicken thighs

• 1 cup sliced Portobello mushrooms

• 1 cup diced carrots

• 1 cup diced white onions

• 1 cup diced assorted bell peppers

• 1 cup champagne tomatoes (sliced in half)

• 1 cup diced Roma tomatoes

• ½ cup tomato paste

• 2 cups crushed tomatoes

• 1 tablespoon fresh oregano

• 1 tablespoon fresh thyme

• 3-4 thinly sliced garlic cloves

• ½ tablespoon chili flakes

• ½ cup red wine

• ½ cup olive oil

• ½ teaspoon salt

• fresh grated parmesan cheese

1.) In a skillet (preferably cast iron), heat ½ cup olive oil to medium. Season chicken thighs with salt and pepper and brown in skillet for about 3 minutes each side. Remove to a plate.

2.) Add mushrooms, carrots, onions, and bell peppers to skillet and simmer for about 5 minutes.

3.) Add champagne and Roma tomatoes, and let simmer 3-4 minutes.

4.) Add red wine, tomato paste, and crushed tomatoes and let simmer for 3-4 minutes.

5.) Sprinkle oregano, thyme, shallot, and sliced garlic into skillet (do not stir). Then nestle chicken thighs into skillet mixture. Bake at 350 degrees for 25 minutes.

Home-Made Gnocchi

Ingredients

• 1 cup mashed potatoes

• 1 cup flour

• 1 tablespoon olive oil

• 1 egg

1.) Using a pastry board, combine mashed potatoes, flour, and egg. Work with your hands into a dough (sprinkling extra flour as needed) until ingredients are combined completely.  Add olive oil and work completely into dough.

2.) Divide dough into four equal pieces and roll each piece into a long tube about ½ inch thick. Using a dinner fork, cut the tube into 1 inch pieces.   Place the fork upside down on the surface and roll each piece down the back of the fork tines with your thumb to create small ridges.

3.) Simmer in boiling water for about 2-3 minutes. Strain and add to chicken skillet, distributing evenly across the surface.

4.) Sprinkle in remaining oregano, thyme, and sliced garlic. Sprinkle salt and chili flakes.  Grate fresh parmesan cheese over top to taste. 

Spoon a piece of chicken onto each plate, adding vegetables and gnocci, then top with more grated parmesan and serve.

Lemon Torte

Ingredients

• 1 cup sugar

• 6 egg yolks

• 6 egg whites

• 1-1/2 cups ricotta cheese

• zest of 1 lemon

• juice of ½ lemon

• 1 tablespoon vanilla

• ½ cup cornstarch

• ¼ tablespoon baking powder

• 3 tablespoons softened butter

• 1 cup water

• 1 cup sugar

• 1 cup fresh strawberries (halved)

• ½ cup fresh blueberries

• ½ cup fresh blackberries

• ¼ cup small basil leaves

1.) Mix sugar and egg yolks in a large bowl until they reach a smooth consistency.

2.) Add ricotta cheese and zest of whole lemon. Squeeze in juice of ½ lemon. Add vanilla and mix thoroughly.

3.) Add cornstarch, baking powder, and butter and mix thoroughly.

4.) In a separate bowl, whip egg whites to stiff peaks using either a hand whisk or electric hand mixer (recommended). Once stiff, gently fold egg whites into batter mixture.

5.) Grease the inside of a spring-form baking tin and line the edges with parchment paper. Pour the batter mixture into the pan and bake at 350 degrees for 45 minutes.

6.) In a skillet, combine water and sugar, bring to a boil, and reduce until syrupy. Let cool.

Slice torte into triangular pieces and plate. Top with fresh berries and a leaf or two of basil. Drizzle with simple syrup and serve.