CAKES
BY MICHELA
Wedding, Birthday, Christening
or any special occasion
call 203-962-1041
••••• FALL 2009 •••••
RECIPE OF THE MONTH Rollatina di Peperoni Rossi serves 4 to 6
Ingredients:
4 Red Bell Peppers
1/4 Pound Dry Mozzarella cheese cut into 3" by 1/2" strips
2 Tbsp extra-virgin olive oil
2 Tbsp raisins soften in warm water
2 Tbsp toasted pine nuts
Salt and Pepper
Preheat the broiler. Position a broiler pan so that the tops of the peppers will be about 2 inches from the heat source. Roast the peppers for about 15 minutes, turning over about every 5 minutes, until the skins are blistered and charred. Transfer the peppers to a bowl, cover and let steam until cooled. Preheat the oven to 500 degrees. Peel the skin from the peppers. Cut each pepper into 3 large pieces. Remove seed and ribs. Divide the strips of cheese evenly among the pieces of pepper. Sprinkle the pine nuts and raisins evenly ove the cheese strips. Roll each piece of pepper around the filling and secure each closed with a toothpick. Place the rolled peppers in a baking pan. Drizzle with the olive oil and season with salt and pepper. Bake for about 10 minutes, or until the cheese is melted. Serve warm.
••••• SUMMER 2009 •••••
Gnocchettini Alla Bava serves 4 to 6
Ingredients:
4 to 6 Potatoes
1 Egg Beaten
1 Pinch of pepper and nutmeg
3 Tbsp Fontina Cheese diced
1 Cup of flour
1 Tbsp Parmesean cheese
Fresh Basil
Boil the potatoes until tender, so skin comes off easily. Cool the potatoes under cold water. Peel them and mash, or push through a rigger. On a flat surface, mix the potatoes with salt, pepper and nutmeg, 1 egg, and 1 cup of flour until it forms a firm ball. Cut into small pieces, rolling it in your hand, and drop in a lot of boiling water. Cook until they rise to the surface. Take out and place in a pan with tomato sauce, fresh basil, and cheeses. Bake for 3 to 5 minutes at 400º F.
••••• NOVEMBER 2008 •••••
Luciano made an appearance on WTNH Saturday, November 29, 2008
Veal Valdostana
New Haven (WTNH) - Mona Lisa, in the Heart of Stamford's entertainment district, has been serving delicious Italian food for over a decade.
Chef and owner Luciano Magliulo puts on a show for patrons in his open kitchen, as he puts a contemporary twist on regional Italian dishes.
Chef Luciano joined us today to cook some Veal Valdostana, and we found out that it is easier to cook than it sounds.
••• The following is the recipe provided by Chef Luciano: Veal Valdostana •••
1 tbsp. shallots, chopped
1/2 C shitake mushrooms
1/2 tbsp. butter
1/2 C veal stock
salt and pepper
fresh parsley
Sandwich fontina cheese, proscuitto, and fresh sage between two slices of veal. Lightly flour, egg, and put it in bread crumbs. Place veal in a pan with olive oil, and cook 2 minutes on each side. Discard oil from pan. Add chopped shallots, shitake mushroom, butter, veal stock, and salt and pepper. Bake for 5 minutes at 500 degrees. Serve with fresh parsley.
