Southern+Season+Italian+Cooking+Class+Recipes

=Bruschetta Al Pomodoro e Basilico=

20-25 slices crusty Italian bread crostini (about 3 inches in diameter each) 12-16 plum tomatoes, seeded and chopped finely 3 garlic cloves, finely minced 3 Tbsp. red wine vinegar (or to taste) ½ c. extra virgin olive oil Salt and fresh ground black pepper, to taste ½ cup fresh basil chiffonade
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Preheat oven to 400 degrees F. In a large bowl, combine the tomatoes, vinegar, olive oil and garlic, mixing them well. Add salt and pepper to taste; allow the mixture to sit at room temperature for a few minutes (10-15). When ready to serve, add the fresh basil chiffonade and mix well. (Combining the basil with the vinaigrette too early will cause it to blacken; add it only right before serving). Spoon some of the tomato mixture onto each slice of bread and place bruschettas on baking sheets. Place them in the hot oven for 5 minutes—enough to warm the topping slightly. Serve immediately. This recipe makes 20-25 bruschettas, enough for 6-8 as an appetizer. ** Roasted Red Pepper Soup ** Makes 6 to 8 servings.
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2 tablespoons olive oil 3 carrots, peeled and chopped 3 shallots, chopped 2 garlic cloves, minced 4 cups chicken broth 1 ripe pear, cored, peeled and chopped 8 large red bell peppers, roasted, peeled and seeded 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup pear nectar Crème fraiche for garnish
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 * 1) Heat the oil in a large, heavy pot over medium heat.
 * 2) Add the carrots, shallot and garlic and cook the vegetables until they are soft, but not browned.
 * 3) Add the broth, pear and peppers.
 * 4) Bring the soup just to a boil; reduce the heat and let the soup simmer until all of the ingredients are tender, about 10 minutes.
 * 5) Purée the soup in a blender, with an immersion blender, or in a food mill. Strain the soup if you want it to be completely smooth.
 * 6) Season the soup with salt and cayenne.
 * 7) If the soup is too thick, thin it with juice or additional stock.
 * 8) Serve hot or at room temperature, garnished with a dollop of crème fraiche.

=Chopped Salad with Champagne Vinaigrette=

2 cups chopped Iceberg lettuce 2 cups chopped Romaine lettuce 2 cups chopped radicchio 1 cup chopped endive leaves 1 cup roasted red peppers, chopped 1 cup cherry or grape tomatoes, halved 1 medium English cucumber, chopped ½ c. chopped red onion ½ c. crumbled Gorgonzola cheese ¼ cup Champagne Vinaigrette 2 teaspoons Dijon mustard ½ cup Extra Virgin Olive Oil Salt and pepper to taste 1 c. chopped pancetta, cooked until crisp
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In a large bowl, combine the lettuces, radicchio, endive, red peppers, tomatoes, cucumber, red onion and Gorgonzola; toss to combine well. In a separate bowl, whisk together the champagne vinegar and the mustard; add salt and pepper. Slowly, and while whisking, drizzle the olive oil in a thin stream. Continue whisking until the dressing is emulsified. Toss the salad with a generous amount of dressing. Top salad with crispy pancetta and serve immediately. This salad serves 8. Note: This salad doubles and triples beautifully. You may also cut ingredients by half to serve smaller portions.
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=Chicken Piccata= 4 skinless, boneless, chicken breast halves Flour for dredging ¼ c. olive oil 1/3 c. white wine ¼ c. lemon juice (freshly squeezed) ¼ c. chicken broth ¼ c. capers, drained ¼ c. chopped Italian parsley Zest of two lemons 1 tablespoon unsalted butter, at room temperature
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First, make scaloppine. Remove the chicken tenderloin from each breast; reserve for another use. Holding your knife at a 30 degree angle, cut the chicken breasts, across the grain into three slices; place them into a Ziploc bag and pound them until they are about 1/3 inch thin. Sprinkle each scaloppini with salt and pepper and dredge in the flour, shaking off any excess. Heat the oil in a large skillet. Saute the chicken until golden on both sides (about 3 minutes per side). Remove chicken onto a separate plate; tent with foil while you do sauce. Deglaze the pan with the wine, stirring well the brown pieces at the bottom of the pan; add the lemon juice and chicken broth, cooking well, over medium-high heat, for 3-4 minutes or until liquid is reduced by a third and beginning to thicken. Add the capers, parsley and zest; simmer for 2 minutes. Add the butter and swirl the pan until the sauce is smooth. Return the chicken scaloppine and their juices to the pan and coat with the sauce, cooking briefly, just enough to warm them. This recipe serves 4.
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=Cannoli= 6 cannoli shells 2 cups whole milk ricotta cheese ¼ c. powdered sugar, sifted (or to taste) 1 tsp. good quality vanilla ½ c. miniature chocolate chips ½ c. finely chopped, divided
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In a medium sized bowl, and using a sturdy spatula, mix together the ricotta, sugar and vanilla, until smooth. Stir in the chocolate chips and half of the pistachio nuts. Place the filling into a piping bag fitted with a large fluted tip. Pipe the filling into the cannoli shells; begin by piping from the center of the cannoli outwards to each end. Chill for up to 2 hours or serve immediately. This recipe serves 6.
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** Molten Chocolate Cakes ** Serves 4 Four 1-cup ovenproof ramekins 4 ounces bittersweet chocolate, grated or finely chopped 8 tablespoons unsalted butter 3 large eggs ¾ cup sugar ¼ cup bleached all-purpose flour
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 * 1) Preheat the oven to 400º F.
 * 2) In the top of a double boiler set over, but not touching, simmering water, combine the chocolate and butter. Whisk until melted. Set aside.
 * 3) In the bowl of an electric mixer fitted with a whisk, gently whisk together the eggs, sugar, and flour, mixing just to blend. Gradually, whisk in the chocolate-butter mixture.
 * 4) Generously butter and flour the ramekins. Place on a baking sheet. Carefully pour the mixture into the ramekins. Place the baking sheet in the center of the oven and bake just until the edges are set and the interior is still a bit liquid, 10 to 12 minutes. Transfer the ramekins to 4 dessert plates and serve immediately. (Like individual soufflés, the dessert is eaten directly from the baking dish.)