Sunday At the Giacomettis

  This delicious and delicate dish is simple to prepare especially when Asparagus is in Season.  It doesn't take much to put together something fresh and delicious, just a willingness to learn and a desire to get it right.  We made this in our Cooking class yesterday, along with fresh Fettuccine Pasta.  What a great time! We used the Academia Barilla's recommendation of 3oz of flour per person plus one egg.  This worked very well.  I actually amply fed 8 people with  a 6 person measurement.  I served a small amount to each person.  There was enough for all. Special note:  If you do not want to make Fresh Pasta, be sure and purchase a good, quality Pasta Products.  (Link on bottom) I recommend DiCecco. Fresh pasta: 18 oz of flour, unbleached, all purpose is what we used.  If your flour is sifted, sift it again.   If you have the luxury of finding type OO flour, by all means use it.  You will not have to sift anything...

There is just no excuse not to make this dish.  It requires no cooking at all, just  a well stocked pantry.  Good, imported, European Tuna is worth the extra money.  Good quality tuna is the center cut, belly of the tuna (fillet), under olive oil.   Keep it in your Pantry.  If you love Tuna fish in general, once you taste this, you will be using it instead.   This is my "Go to" recipe when I am home at lunch, but just can't bring myself to eat a sandwich.  Whatever for? In just a few minutes you have a tasty, healthy, dish that will fill you up in a hurry.  A little drizzle of fresh lemon juice and some extra virgin Olive oil and you are quickly on your way again.  I make it sometimes for dinner on a Friday night.  It's quick, simple and delicious.  My favorite kind of menu. Ingredients for 2 servings Into a bowl: One can of Italian Tuna under Olive oil, drained 2 tablespoons of Capers salted, rinsed, or  un...

Ingredients:  4 servings 4 thick cod fillets  2 teaspoons salt 1 teaspoon pepper 4-6  small/ medium red potatoes sliced thin 2 cloves garlic minced 4 tablespoons olive oil 2 med-large sweet red onions (you may use sweet yellow onions), sliced One cup white wine One large deep skillet to poach your filet's.  You will use the same skillet to finish dish.  Be sure that it is oven proof. Method:  Fill about a liter of water in a deep skillet.  Add one teaspoon of salt.  Bring to a boil.  In the meantime, slice your garlic, fine.  Slice your onions thin.  Slice your potatoes in thin rounds.  Mix in a bowl with teaspoon salt, pepper and tablespoon of olive oil.  Set them aside, you will use them in just a few minutes.  When your water comes to a nice even boil, slide your filet's in your water.  ( It Should be simmering. If you must, turn the heat down.  If it is boiling to hard, your fish will fall apart). ...

I came to the conclusion some time ago, that almost everything tastes better with Mozzarella and Prosciutto.  Turkey Breast cutlets is no exception.  In an effort to change things up a bit, I decided in the supermarket that some turkey might not be a bad idea.  Considering the fact that veal isn't easy to find in Tupelo, MS., this is a nice alternative to chicken.   So why not?  I was pleasantly surprised. I am sure, you will be too. Ingredients for 4 people.  One package of Turkey breast cutlets (Approx. 2 pounds) handful of sage (about 5 sprigs) handful of parsley one cup cubed Fresh Mozzarella (store bought is fine) 4 slices of proscuitto sliced in half 1 teaspoon of pepper 1 teaspoon of salt 2 cups all purpose flour large skillet that can go in the oven 3 tablespoons olive oil 3 tablespoons vegetable oil 1 cup white wine Lemon sliced for garnish Method:  Remove your slices from the package and give them a rinse.  ...