I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Wednesday, September 12, 2007

2 Appetizers and a Salad

My wife made a really great opener for some spaghetti with meatballs the other night. She mad 2 appetizers and a tasty salad. We got the recipes from the book The Italian American Cookbook.

I made some marinara from my san marzanos and added in a few meatballs. Here is a neat trick for meatballs - make your meatballs according to whatever recipe but instead of frying them, put some tin foil on a cookie sheet, grease the tinfoil and bake the meatballs at 375 for about a half hour. They stay nice and round and cook really evenly.

Figs and Proscuitto with Gorgonzola

8 fresh (or dried) figs , if fresh cut in half

6 slices imported prosciutto

Olive oil

4-6 oz. crumbled Gorgonzola cheese

Coarsely ground black pepper

Wrap the figs in strips of prosciutto and secure with a toothpick. Brush with olive oil and place under the broiler for 4-6 minutes. Serve over crumbled gorgonzola cheese. Delicious!

Fried Asparagus With Prosciutto

2 1/8 tsp. salt, kosher if available

12 asparagus spears

6 slices imported prosciutto

½ c plain bread crumbs

2 T freshly grated Parmigiano Reggiano cheese

½ tsp. freshly ground black pepper

¼ c olive oil

1 ½ T unsalted butter

1 large egg

In a large sauce pan boil water with 2 tsp. of the salt. Trim and boil asparagus spears for 2-3 minutes, then drain and place in a bowl of cold water to prevent further cooking. Place asparagus spears diagonally on a piece of prosciutto and roll up. Set aside. Combine the bread crumbs, remaining salt, pepper and cheese in a bowl. In another bowl beat the egg with 1 T water. Dip each prepared asparagus spear first in the bread crumb mixture and then in the egg. When all have been prepared, fry in butter until browned on all sides.

Green Salad With Pears and Gorgonzola

For the salad:

½ cup walnut halves

Italian mixed greens

2 T chopped Italian flat leaf parsley

8 oz. gorgonzola cheese

1 ripe pear

For the dressing:

1 ½ tsp. Dijon mustard

2 T red wine vinegar

Salt and pepper to taste

1/3 cup plus 2 T extra virgin olive oil