Asparagus-Egg-Asiago Broil

This is an easy brunch or light dinner meal. Just imagine a bed of savory Parmesan asparagus topped with the yolk of a soft cooked egg, salty pancetta, and melted Asiago cheese accompanied by some crusty Italian bread and a good Chianti.

Servings: 3 for brunch

Ingredients
2 oz. Pancetta (thinly sliced) *
1 Recipe Parmesan Asparagus (cut asparagus   
   in 1 inch lengths)
6 Lg Eggs
2 TBS Unsalted Butter
Salt and Pepper to taste
¼ C Asiago Cheese (grated) *

3 mini Au Gratin dishes

Prepare one recipe of Parmesan Asparagus cutting the asparagus into 1 inch lengths before baking.

While the asparagus are baking, cut the pancetta into small pieces and fry until crisp. Drain on paper towels.

When the asparagus come out of the oven divide them into three mini au gratin dishes that have been coated with cooking spray and top with the bacon. Turn the oven to High Broil.

Melt 1 tablespoon of butter over medium heat in a large frying pan until the butter stops foaming. Fry 3 eggs until the bottoms are set but the top is still clear. Add salt and pepper to taste. Place them on top of the asparagus. Repeat with the remaining 3 eggs.

Top the eggs evenly with the Asiago cheese. Place under the broiler until the eggs are set and the cheese has melted. The yolks should still be runny. Serve immediately with some crusty Italian bread and a nice Chianti.
* Pronto Substitutes

Asiago Cheese – You can substitute either Parmesan or Romano cheese.

Pancetta – You can substitute bacon.

To print a copy of this recipe go to Asparagus-Egg-Asiago Broil.

Diavola Eggs with Prosciutto (Deviled Eggs)

One of my favorite appetizers, at any party, is deviled eggs. Of course I could not avoid giving it an Italian flair. I added some prosciutto for saltiness and punch, fresh parsley, and topped it with a piece of roasted red pepper for sweetness.

Servings: 32 deviled eggs

Ingredients

8 Extra-Large Eggs

1/2 C Sour Cream

2 Oz Mascarpone *

2 TBS Mayonnaise

1 TBS Lemon Juice

2 TBS Fresh Parsley (minced + extra for garnish)

1 oz. Prosciutto (sliced very thin then minced fine) *

¼ tsp Freshly Ground Black Pepper

Roasted Red Peppers (optional)

Piping Bag with Large Star Tip

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn the heat down to low, and let the eggs cook for 10 minutes. Drain the eggs and fill the pot with ice water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks and place them in the bowl of an electric mixer. Arrange the whites on a platter in a single layer with the cut sides up.

To the egg yolks, add the sour cream, mascarpone, mayonnaise, lemon juice, parsley, prosciutto, salt, and pepper. Beat on medium speed until fluffy. Fill the cooked egg whites with the egg yolk mixture using either a teaspoon or a piping bag fitted with a large star tube. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a small piece of roasted red pepper and some extra chopped parsley.

* Pronto Substitutes

Mascarpone – you can substitute cream cheese.

Prosciutto – You can substitute Virginia ham but make sure they slice it very thin.

To print a copy of this recipe go to Diavola Eggs with Proscuitto (Deviled Eggs).

Maple Chocolate Balsamic Vinaigrette

I often ask my students if they have let their imagination spice up their cooking. Well the ingredients of this vinaigrette were both a mistake and the mother of necessity. First thing that happened was that as I was reading the recipe for a basic balsamic vinaigrette (it was on the same page as another recipe) I mistakenly added maple syrup. Then I went to my pantry for balsamic vinegar and found out that I only had half the amount I needed-I had to substitute chocolate balsamic vinegar. The end result was amazing. This slightly sweet dressing is great on salads or as a marinade. I now keep a jar of it in the refrigerator at all times.

Servings: 2 cups of vinaigrette

¼ C Balsamic Vinegar

¼ C Chocolate Balsamic Vinegar

1 TBS Maple Syrup

2 TBS Dark Brown Sugar (optional)

2 TBS Minced Garlic

1 tsp Table Salt

1 tsp Ground Black Pepper

1 ½ C Olive Oil

Place all ingredients into a blender or food processor and process on high until smooth. Eliminate the brown sugar if you want the vinaigrette to be less sweet. Taste and adjust the seasonings. Refrigerate after making it.

To print a copy of this recipe go to Maple Chocolate Balsamic Vinaigrette.

Insalata di Tonno (Tuna Salad)

Growing up on tuna salad every day for lunch at school I have grown tired of mayonnaise drenched tuna salad. I've kicked up my tuna salad by substituting extra virgin olive oil and balsamic vinegar for the mayo and added hard boiled eggs for some creaminess. I've also added in some Italian ingredients to create a flavor variety on my tongue. Enjoy it as a sandwich or front and center on a bed of greens. After eating this tuna salad your jar of mayo is going to get very lonely.

Makes 4 Servings

3 Large Eggs (hard boiled, peeled, diced)

1 6.4 oz Pouch Albacore White Tuna*

¼ C Red Bell Peppers (diced)

¼ C Pitted Kalamata Olives (chopped)

1 tsp Fresh Parsley (chopped)

1 TBS Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

Several grinds of Black Pepper

4 Focaccia Rolls* or 2 C Mixed Greens

In a medium bowl mix the eggs through the black pepper.

Serve on focaccia rolls or over mixed greens.

* Pronto Substitute

Focaccia – You can also use a crusty roll,a fresh baked loaf that is hand sliced thick or a good quality store bought bread like Pepperidge Farm Country White.

Tuna Pouch – You can substitute 2 6oz cans of tuna packed in water and drained.

Sustainability

Look for canned tuna labeled “albacore white” tuna or “skipjack tuna”. These have been fished using sustainable methods. Avoid tuna labeled “chunk light”

http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

To print a copy of this recipe go to Insalata di Tonno.