Cucina Amore

BRUSCHETTA AL POMODORO E BASILICO Toasted Bread with Tomatoes and Basil Serves 4 Ingredients: 6 Roma tomatoes, diced 2 garlic cloves, chopped 2 whole garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 1/4 teaspoons balsamic vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon pepper 8 slices Italian bread, about 3/4-inch thick 2 tablespoons grated Parmigiano Reggiano cheese (optional) In a medium bowl, toss the tomatoes, chopped garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomatoes will become too soft. Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from the oven and when cool enough to handle, rub both sides of the bread with the whole garlic cloves until the cloves are too small to hold with your fingers. Lay the bread slices on an ovenproof serving plate and top with the tomato mixture. Sprinkle a little of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately. SALTIMBOCCA Veal with Sage and Prosciutto Serves 4 Ingredients: 1 pound veal scaloppine, pounded thin 1/4 pound prosciutto ham, thinly sliced 20 fresh sage leaves 1/4 teaspoon salt 1 1/2 tablespoons vegetable oil 3 tablespoons butter, softened 1/2 cup white wine or Marsala 1 cup Chicken or Beef Stock 1/8 teaspoon pepper 1/2 tablespoon all-purpose flour Cut the veal into 3 x 4-inch pieces. Place a slice of prosciutto on top of each piece of veal and top with a leaf of fresh sage. Skewer with a toothpick to hold the three together and sprinkle the bottom sides with 1/8 teaspoon of the salt. Pour the oil and 1 tablespoon of the butter into a large sautU pan and cook over high heat until almost smoking. Add the veal slices and sautU 30 seconds on each side, shaking the pan to prevent sticking. Transfer the veal to another dish and pour the oil out of the pan. Place the pan back on the heat and deglaze with the wine, cooking until reduced to a thick glaze, about 2 minutes. Pour in the stock and the remaining salt and the pepper, and bring to a boil. Reduce the heat to a simmer, return the meat to the pan and cook for 2 minutes. While the meat is heating, mix the remaining soft butter with the flour to make a thick paste. Remove the meat from the pan and place on a serving dish. Bring the stock to a boil and add the butter/flour paste, one spoonful at a time, whisking well until the sauce is thick. Pour it over the meat and serve. Cook's Tip If you'd like more sauce, increase the wine by 2 tablespoons, the stock by 1/4 cup, and the flour/butter mix by 1 teaspoon of flour. PASTA AI FUNGHI PORCINI CON POMODORO Pasta with Porcini Mushrooms and Tomato Serves 4 to 6 Ingredients: 3 quarts water (salt optional) 4 tablespoons olive oil 5 garlic cloves, sliced 8 ounces fresh or fresh-frozen porcini mushrooms, scrubbed and diced into 1/2-inch pieces, or 1 1/2 ounces dried, softened in 1/2 cup hot water for 30 minutes, drained and chopped 1/4 teaspoon red pepper flakes 1 teaspoon salt 5 tablespoonStellino, Nick is the author of 'Cucina Amore' with ISBN 9780385478328 and ISBN 0385478321.