SHRIMP SCAMPI & POLENTA

Here is another delicious way to serve shrimp scampi. This is the Italian version of the southern favorite, shrimp and grits.

2 T unsalted butter

2 T extra-light olive oil or avocado oil

½ medium onion, finely diced

3 cloves garlic, minced

Pinch red pepper flakes

¾ lb large shrimp, peeled and deveined

Zest and juice of 1 large lemon

½ cup dry white wine, such as Pinot Grigio or dry white vermouth

Sea salt and freshly ground black pepper

¼ cup minced Italian parsley

Extra-virgin olive oil, for drizzling

Freshly grated Parmigiano-Reggiano (optional)

In a large skillet over medium heat, add the butter and olive oil.

Add the diced onion and sauté for 3 to 4 minutes.

Add garlic, red pepper flakes, and shrimp.

Cook until the shrimp turn pink, about 3 minutes.

Add the lemon zest, lemon juice, wine, and most of the parsley.

Season to taste with salt and pepper.
Serve over polenta.

Serves 2

Polenta (for 2)
1 cup water
1 cup chicken stock
½ t sea salt
½ cup polenta or coarse yellow cornmeal
1 T unsalted butter
2 T freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper

In a saucepan, bring the water and chicken stock to a boil, then add the sea salt.

Add the polenta to the saucepan in a gentle stream, whisking as you pour.
Reduce the heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat to the lowest setting and let simmer for about 20 minutes, stirring often to prevent it from sticking. If it seems to dry, add a little more water or chicken stock.

Remove from stove, stir in the butter and grated Parmigiano cheese.
Season to taste with salt (if needed) and pepper.

LADY KISSES - BACI DI DAMA

It's time to start making Christmas cookies. These cookies are so delicious and great any time of the year. You can also add about ½ cup of ground almonds and omit ½ cup of the flour.

Cookies

1 cup unsalted butter (2 sticks), room temperature

¾ cup confectioners’ sugar

½ t salt

2 T Frangelico or Kahlua (optional)

2 cups all-purpose flour

Preheat oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle, beat together the butter, confectioners’ sugar, and salt until light and fluffy. 

Blend in the liqueur and beat in the flour, until well combined.

Cover and refrigerate for at least one hour.

Pinch off pieces of dough, about ½ teaspoon each, and roll into balls.

Place about 1-inch apart on ungreased baking sheets.

Bake for 14 o 15 minutes, or until lightly golden. Transfer to a wire rack to cool completely.

Chocolate Filling

4 oz fine-quality bittersweet or semisweet chocolate (preferably 70% cacao), chopped

2 T unsalted butter

Pinch of salt

While cookies are cooling, place chopped chocolate into a heatproof bowl that will fit snugly on top of a saucepan.

Heat some water in the saucepan until it simmers. Turn off the heat and place the bowl of chocolate over the water. 

Let the chocolate melt, and then stir it gently with a plastic spatula.

Remove from heat and stir in the butter. Let cool.

Turn half of the cookies over and, using a kitchen table knife, spread a small amount of the chocolate on the bottom of half of the cookies.

Place the bottom of a second cookie against the chocolate, sandwich-style, and press very lightly together.

Store in an airtight container for a week or more.

These are excellent served with espresso or milk.

Makes about 3 dozen cookies.

CHOCOLATE SWIRL HAZELNUT CHEESECAKE

This is quite a decadent dessert and very impressive to serve as dessert at a dinner party. I actually sent my guests home with some of the cheesecake. If you prefer using chopped almonds, substitute amaretto liqueur for the hazelnut liqueur.

Crust

¼ cup chopped hazelnuts
¾ of a package chocolate wafer cookies

¼ cup brown sugar

¼ cup unsalted butter, melted

1 t pure vanilla extract

Toast the hazelnuts in a dry skillet until lightly browned and fragrant.

Remove and place in a clean tea towel or flour sack towel and cover completely.

Using both hands, rub the skins off of the nuts and then chop.

Preheat oven to 350 degrees F.

Butter a 9-inch springform pan.

Place cookies, chopped hazelnuts, and brown sugar in a food processor and pulse to make fine crumbs. Pour into a bowl and add the melted butter and vanilla.

Stir to combine and press into the bottom and sides of the prepared pan.

Use a metal measuring cup to press around the edges and up the sides of the pan

Bake for 10 minutes and allow to cool.

Filling

6 oz semisweet chocolate chips

3 (8 oz) packages cream cheese, room temperature

1 cup sour cream

¾ cup granulated sugar

1 T cornstarch

2 T hazelnut liqueur, optional

1 t vanilla extract

2 large eggs

Reduce the temperature of the oven to 325 degrees F.

Melt chocolate over a pan of barely simmering water. 
Stir until smooth, turn off heat and set aside.

In a bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until fluffy, scraping the sides of the bowl often.

Slowly pour in the sugar and scraping down the sides of the bowl.

Beat in the cornstarch, hazelnut liqueur, vanilla extract, and eggs, one at a time.

Scrape filling into the pan with the cookie crumb crust.

Using a rubber spatula, add mounds of chocolate around the top of the batter.

Using a table knife, swirl in the chocolate a few times.

Bake for 30 minutes and without opening the oven door, turn off the oven and leave the cheesecake in oven another hour.

Remove and let cool, then refrigerate for at least 4 hours.

Serves 8 to 10

MR & MRS ERNESTO NOVIELLO - WEDDING DAY - 26 OCT 1919, PORTSMOUTH, VIRGINIA

Ernesto was born 2 Aug 1895 in Montefalcione, Avellino, Campania, Italy

Elisabetta Greco was born 15 Dec 1899 in New York City 
Ernesto changed his name to Ernest Novello and Elisabetta changed her first name to Elizabeth 

STEAK FLORENTINE - Bistecca alla Fiorentina

This meal can serve 2 or even 4, depending upon the thickness of the steaks. This was very much like the lunch my husband, daughter, and I had in Siena, Italy.

2 Porterhouse steaks

1 clove garlic, pushed through a garlic press or mashed and minced

2 T chopped fresh rosemary

2 t oregano leaves

2 T Chianti or other dry Italian red wine

2 T extra-light olive oil

Sea salt and freshly ground black pepper

Arugula, for serving

White or red balsamic vinegar, for drizzling

Extra-virgin olive oil, for drizzling

Lemon wedges, for serving

Rosemary sprigs, for garnish

Place steaks in a large zippered plastic bag.

Add the garlic, rosemary, oregano, wine, and olive oil.

Season to taste with salt and pepper.

Squeeze out air, seal, place in a bowl, and refrigerate for 1 to 2 hours.

Prepare a charcoal grill with coals and hickory wood chips.

Prepare a platter or 2 individual plates with arugula.

Drizzle with a little balsamic vinegar and a little extra-virgin olive oil.

When coals are white and glowing, add steaks and cook 5 to 8 minutes, on each side.

When finished to your liking, remove from grill and place on an arugula lined platter and let rest for 5 minutes.

Serve with lemon wedges and rosemary, for garnish.

Serves 2