Chocolate Zaglione

INGREDIENTS

¼ cup heavy whipping cream

½ cup semisweet chocolate chips

2/3 cup sugar

2/3 cup marsala

8 large egg yolks

Pinch of salt

Strawberries, Raspberries and/or Berries 

Pound cake

DIRECTIONS 

In a small saucepan, bring cream to a simmer. Remove from heat and add chocolate chips. Stir until melted. Set aside.

Fill a double boiler with water to come 2 inches up the sides. In a large metal bowl, whisk sugar, egg yolks, marsala and salt to blend.

Set the bowl over the saucepan of simmering water. Do not let bowl touch water. 

Whisk the egg mixture constantly until it is thick and creamy, about 4 minutes. Remove from heat.

Using a large rubber spatula, fold the chocolate mixture into the egg mixture.

Divide slices of pound cake and top with fruit. Spoon warm zabaglione over the top. Serve. 

Pasta Fagioli

INGREDIENTS

¼ cup olive oil

¾ cup pancetta, cut into chunks

1 yellow onion, chopped

½ cup celery, chopped

2 garlic cloves, chopped

¼ cup fresh parsley, chopped

1 8-ounce can chopped tomatoes

8 cups chicken broth

2 tablespoons tomato paste

3 cups beans (kidney, cece, mixed) 

2 cups ditalini pasta

DIRECTIONS 

Heat olive oil in a heavy pot. Add pancetta, onions, celery, garlic and parsley and tomatoes.

Cook for 8 to 10 minutes.

Add chicken broth, paste, and beans. Bring to a boil. Lower heat and simmer for 30-45 minutes. Season with salt and pepper. 

Bring soup back up to a boil. Add pasta and cook for 10 more minutes.

Remove from heat.

Serve into bowls and sprinkle cheese and a drizzle of olive oil in each bowl. 

Pasta with Lobster Sauce

INGREDIENTS

½ cup olive oil

2 pounds lobster tails

½ cup flour

5 cloves garlic, chopped

2 teaspoons crushed chili flakes

1 teaspoon oregano

2 tablespoons tomato paste

½ cup brandy

1 cup fish stock

1 28-ounce can whole tomatoes

1 bay leaf

Salt and pepper

Bucatini pasta

1 teaspoon parsley

DIRECTIONS 

Heat oil in an 8-quart pan.

Toss lobster pieces in flour and add to pot.

Cook until red, about 6 minutes.

Transfer lobster to a plate. Set aside.

Add chili flakes, oregano and garlic in pan and cook for 3 minutes.

Add paste. Add brandy and reduce.

Add stock, canned tomatoes and bay leaf and bring to a boil.

Reduce heat to medium. Cook 30 minutes and season with salt and pepper.

Return lobster to pot. Cook 10 minutes. Toss with pasta. Sprinkle with parsley. 

Onion Soup

INGREDIENTS   

½ stick butter

Olive oil

½ cup pancetta, diced

3 garlic cloves, chopped 

4 large yellow onions, sliced

¼ cup flour

½ cup white wine

½ cup whole milk

6-8 cups chicken broth

3 eggs

¼ cup grated parmesan cheese

Parsley for garnish

Salt and pepper

DIRECTIONS 

In a heavy pot, melt the butter, olive oil and sauté pancetta until brown. Remove pancetta and set aside.

Add garlic and onion.

Cook slowly for 30 minutes until lightly carmelized.

At this time, add the flour and stir until smooth.

Gradually add wine, milk and broth. Continue to stir briskly.

Simmer and cook for 30 more minutes.

Bring soup back up to a boil.

Whisk the eggs and parmesan together and stir into soup.

Put lid on and take off heat. Let rest for 5 minutes. Season with salt and pepper.

Ladle soup into bowl. Drizzle olive oil. Add parsley, pancetta and serve with toasted bread.