RISOTTO WITH BUTTERNUT SQUASH

First course - vegetarian

1 1/2 cup carnaroli or arborio rice
2 cups butternut squash (or other pumpkin), diced
1 leek (white part only) or 1 small onion, minced
4 cups vegetable or chicken stock (at least)
4 tbsp olive oil
1/4 cup white wine
2 tbsp ricotta (or cream cheese)
4 tbsp parmesan, grated
Salt

Put the stock to a boil, remember that's always better a little more that not enough.
In the mean time put a big, non-stick skillet over medium heat and warm the oil; when ready, add the leeks (or onion) and sautee until tender.
Add squash or pumpkin and stir to combine, cook about 2-3 minutes, then add rice and sautee a couple minutes, always stirring: heat must be medium-high and the rice must become translucent; now it's the time to add wine.
As soon as it evaporates, start adding the stock (that must be boiling, otherwise it stops the rice cooking) 1/3 cup at a time; wait until the stock has been absorbed before adding some more.
Stir often to prevent sticking. When rice is "al dente", after 15/18 minutes, add the ricotta (or the cream cheese), melted in a little quantity of milk, and the parmesan.
You should use butter instead of ricotta or cream cheese, this variation is used to give a creamy texture without exceeding with calories or cholesterol.

Don't be afraid of the wine content: the alcohol will evaporate cooking, leaving just the wine flavor.

TUNA STEAKS WITH CHERRY TOMATOES

Second course - vegetarian

1 lb of cherry tomatoes
4 Tuna steaks, about 7 oz. each
3 basil leaves
1/2 red onion, minced
1 clove garlic, minced
4 anchovy fillets, minced (optional)
2 tbsp capers, packed in salt, rinsed
1 tbsp oregano
Extra virgin olive oil

Combine onion, garlic, anchovies, capers and oregano in a bowl, mix and cover with olive oil; set aside to marinate for about 20 minutes.
Meanwhile, peel the tomatoes, put them in another bowl with basil, 2 tbsp of extra virgin olive oil and a pinch of salt, mix well to combine and let it marinate for about 15 minutes.
After the 20 minutes, transfer the onion mixture to a skillet over medium heat and warm until the anchovies dissolve, about 5 minutes. Add now the tuna and cook about 3 minutes on each side; toss the tomatoes in the skillet and cook for 8-10 minutes more. Season with salt.
Serve immediately, arranging 1 steak with its sauce on each individual plate and accompanying with a green salad.
Instead of tuna you could also use salmon or swordfish.

EGGPLANT "BALLS"

Second course - side dish - Vegetarian

POLPETTE DI MELANZANE

4 Eggplants, cut in half lengthwise
1 Egg, big
2 oz of dried bread
2 oz of grated parmesan
Bread crumbs
Salt, pepper and nutmeg
Olive oil to fry

Preheat oven to 375F and roast eggplants for about 20 minutes (or boil them whole).
Warm up the milk and soak the bread.
When the eggplants are warm enough to be handled, scrape the pulp out of them and arrange it in a bowl together with the soaked bread (squeezed from the milk), parmesan, egg, nutmeg, salt and pepper.
Mix well to combine all ingredients and make "balls" with the mixture.
Warm up the oil in a deep pan on high heat; roll "balls" into the breadcrumbs making sure that they are well coated.
Fry the "balls" little by little and drain them on paper towel.
You can serve them either hot or cold. If you don't like to fry them, you can cook the "balls" in oven at 375F for about 20 minutes or until golden.

MOUNTAIN ASPARAGUS RAVIOLI

First course - vegetarian

1 box of frozen Ravioli
12 asparagus, sliced
1 cup heavy cream
2 tbsp extra virgin olive oil
1 clove garlic

Put a large pot with water to a boil. When it starts boiling add salt and ravioli, mix well to prevent sticking.
In the meantime, warm up the oil in a big skillet over medium-high heat, when ready, saute the garlic (whole if you want to remove it) and the asparagus.
Adjust with salt and cook for about 5 minutes. Add the cream, mix, adjust with salt and pepper and cook for a couple of minutes more.
When the ravioli are "al dente" (8 to 10 minutes), drain them with a slotted spoon and toss them in the skillet with the sauce; mix well to combine and serve immediately sprinkled with grated parmesan or chopped parsley.
If you like the pasta a little softer, cook them for 1 or 2 minutes longer.

Having artichokes also in the filling, you can substitute the asparagus with 6 frozen artichoke hearts and cook the sauce in the same way.

This recipe serves 3 if this is not the only dish served, otherwise it will serve 2 people.

Just an info: these are among the best ravioli I have tasted since we left Italy!

CALF LIVER "EMILIAN" STYLE

Second course

Recipe nicely provided by Luciano, owner and chef of Luciano's on Lakeside

4 slices of calf liver
2 big onions, thinly sliced
Extra virgin olive oil
Bread crumbs
Sage and rosemary

On a big skillet over high heat warm up 4 tbsp of olive oil and sautee the onions, together with rosemary and sage, for 2-3 minutes; lower the heat and cook the onions until tender, about 10-15 minutes. Adjust with salt and pepper, if liked.
In the meantime, put the liver in the bread crumbs, turning and pressing the slices so the crumbs stick well on every side.
Put a big skillet on high heat and warm about 1/3" of olive oil. When the oil is hot, immerse the liver carefully into the oil and cook it until golden on both sides.
Adjust with salt and pepper and set on paper towel to drain.
Serve the liver immediately with the onions as side.

TORTINO DI PESCE E PATATE

"Cake" with fish and potatoes
Second course - vegetarian

3 medium potatoes
4 white fish fillets (cod, sole, tilapia...)
2 tbsp white wine
2 cloves garlic
1 bunch of parsley (only the leaves)
1 1/2 tbsp capers (packed in salt)
2 anchovy fillets
2 tbsp bread crumbs
2 tbsp Grated parmesan
Olive oil


Prepare a green sauce: rinse the capers and roughly chop the garlic.
Arrange them together with anchovy fillets and parsely in a bowl and start blending them (with an immersion blender) with a couple of tbsp of wine. Add the olive oil in a slow stream, blending until you obtain a smooth "pesto".
Pre-cook whole potatoes boiling them for about 3/4 of the time; drain, peel and slice into 1/4"-thick slices.
Pre-heat oven at 370°.
Grease an oven-proof pan (about 9-10") with oil and breadcrumbs and line the bottom with potatoes, spread with green sauce ans a little salt, fish, sauce and salt, continue until you finish the ingredients topping with potatoes (usually I make 2 lines of fish and 3 of potatoes).
Sprinkle with bread crumbs and parmesan mixed together.
Cover with foil and cook for 20 minutes, uncover and cook for 10 more minutes or until a golden crust forms.
Serve immediately, accompanied with the remaining sauce and a green salad.
Serves 2 to 4 people, depending on what else is in the menu.

"TORTA" CON FRUTTA E CREMA

Dessert

Cake with fresh fruit and cream

Ladyfingers
4 eggs
4 tbsp sugar
4 tbsp flour
1 qt milk
fresh fruit (your favorite)
unflavored jelly powder

First of all, prepare the cream (or custard). Warm the milk without letting it boil.
In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking).
Set aside and let it cool, mixing it occasionally to prevent the film on top.
Line the bottom of a square or rectangular cake pan with ladyfingers dipped in milk or fruit syrup diluited with water or coffee witha few teaspoons of liqueur (depepnding on who will eat this cake).
Cover with cream and decorate with your favorite fresh fruit.
Prepare the jelly follwiong the instruction on the box and spread a thin layer to avoid the fruit to become dark.
Refrigerate for at least 2 hours.
I also make this with leftovers of Panettone or other sponge cakes and pound cakes.