Four recipes below from the Novel "Tuscany...Next Left"
Randall Steven Altig
Find All 8 Original Recipes in the book!
Two Celebrity Friends of mine have great wines I like to pair with the recipes from my book. Click below to see their wines!
Gubbio Pasta Salumi
From the Novel- "Tuscany...Next Left", As Seen on the "Today Show" with KLG & Hoda!
A little Gubbio Pasta Salumi with a insalata mista and your ready to go.....OH SO GOOD!
1/4 lb each Genoa and Hard Salami
2 cups penne pasta
2 cups smoked gouda cheese with jalapenos- (if you can't find this cheese you can add the gouda and jalapenos separately, remember it will be less hot if you take out the seeds as the seeds are what have the hot oil in them.)
1 cup gorgonzola
2 chopped cloves garlic
* For this preparation you can add sun dried tomatoes, change up the cheese, add Italian Tuna or Chicken instead of using Salami. You can take this twist on a Gubbio recipe and make it your own!
In large skillet put in olive oil and heat adding chopped garlic sautéing until brown, add chopped salami, a pinch of pepperoncino flakes, 4 turns of black pepper. Saute until lightly crispy on medium high heat at the same time start pasta water. Bring 6 cups to boil add pasta, a little olive oil. Add a little pasta water to skillet with salami to reduce carmelization in the bottom of skillet.
Cook the pasta in the water half the time recommended with skillet aside. When pasta is ready put skillet back onto medium heat, strain pasta in ladle and add it into the skillet, stir pasta into mixture putting in about one ladle full of the pasta water, stir. Add the egg and stir until egg is cooked…turn heat off add gorgonzola, stir. Next add gouda, stir until melted coating all your pasta and salami pieces. Sprinkle with fresh chopped Italian parsley and its ready to serve.
**The secret to why pasta in Italy always tastes so good and better than here in America is that in Italy, they cook their pasta with no salt in the water for half the time (molto al dente), then the pasta goes right from the boiling water into the sauce, finishing the cooking while in the sauce. Pasta water is added to the sauce and pasta while pasta is cooking, essentially cooking the pasta twice (al forno) adding just enough water to bring pasta to al dente!
In cooking, al dente describes pasta and vegetables that are cooked to be firm to the bite. The etymology is Italian "to the tooth." In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. The culinary term "al forno" is used for pasta dishes that are cooked twice.
Campania Eggplant Stack
Makes 6 towers
- Aubergine eggplant cut into 12 single 1/3 inch slices
- 3 large ripe tomatoes
- 12 fresh basil leaves
- 6 thin slices of mozzarella
- Spice mixture: 3 pinches salt, 6 turns pepper, 3 teaspoons finely chopped oregano, 3 teaspoons finely chopped thyme
- extra virgin olive oil
- aged balsamic vinegar
Brush eggplant with olive oil on both sides and grill both sides for several minutes until tender. cover a cookie sheet with non-stick baking paper, loosely arranging 6 eggplant slices. Pre heat oven to 200 F then gently dust eggplant with half of herb mixture. Next slice each tomato into 4 even slices, placing one slice on top of each eggplant. Add one basil leaf to each tomato slice and sprinkle again with half of remaining spice mixture. Add remaining eggplant, then tomato to each stack again sprinkle with remaining spice mixture. Top each tower with one slice of mozzarella cheese and basil leaf.
Place toothpick in the center through the tower then gently drizzle aged balsamic and olive oil over tower. Place in oven until tomatoes are warm and mozzarella is melted.
Roman Stuffed Olives
- 2 ounces prosciutto
- 1 ounce mild blue cheese
- 24 pitted Spanish olives
- 4 cups frying oil
- 1/2 cup all-purpose flour
- 1 large egg beaten to blend
- 1 cup dry white wine
- Extra Virgin Olive oil
- 3 tablespoons fresh grated Parmigiana Reggiano
- 1/2 cup fine dry bread crumbs
Slice prosciutto into very small pieces then sauté in olive oil adding a little salt and pepper cooking until golden. Then lower the heat and add white wine, let simmer for about 30 minutes adding a small amount of water if necessary to keep from drying out. Remove and drain from pan onto paper towels, gently patting dry.
Place room temperature blue cheese into a small bowl blending in sautéed prosciutto and 1 1/2 tablespoons parmigiana. Fill each pitted olive with mixture and set aside. Next pour cooking oil into a deep skillet so that oil will cover olives, heat oil to 350F. Next roll stuffed olives into flower then in blended egg and then into bread crumbs completely covering.
Fry olives for about 30 seconds or until golden brown. Remove with a strainer spoon and place on paper towel to drain, then arrange onto your favorite serving dish sprinkling remaining parmigiana over olives and serve warm.
La Dolce Vita Panna Cotta
- 1 tablespoon unflavored gelatin
- 1 cup half and half
- 3 cups heavy whipping cream
- 1/3 cup sugar
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla extract
In a saucepan add half and half and sprinkle gelatin over the half and half and let sit for 5 minutes. Now place saucepan and burner on medium heat and stir, do not let it come to a boil, making sure all gelatin is dissolved, this should take about another 5 minutes. Add the cream, sugar, honey and vanilla extract. Stir for another 5 minutes until sugar is dissolved.
Take eight ramekins and spray with vegetable oil, then filling with 1/2 cup of mixture. Place in refrigerator fro about 4 hours.
- 2 1/2 cups fresh raspberries
- 4 tablespoons granulated sugar
- 1/3 cup water
- 2 teaspoons fresh lemon juice
- Mint sprigs
in small saucepan add water and bring up to warm, do not boil. Add sugar and stir until dissolved, add lemon juice stir and remove from heat. Put raspberries into food processor and add syrup, process until smooth then strain through a fine mesh sieve. Cool to room temperature. Take a small knife around the edge of the ramekins to loosen Panna Cotta, turn upside down onto plate, drizzle with raspberry sauce and remaining fresh raspberries and a sprig or mint.
MMM SO GOOD!!