Chef Fabio shows us a fan-selected favorite: how to make homemade ricotta into quick cannoli filling. (Perhaps the perfect dessert for an Italian Easter brunch – with p!&$ed off eggs?) It is easy to adjust the ricotta for flavor variety and is perfect for the recipe.
(I’m also a fan of the cannoli in the dessert case at Tenuta’s in Kenosha.)
What are your Easter favorites?
Irish Clover Image by George McFinnigan
Happy St. Patrick’s Day to all! Whether you are Irish or not or Irish by affiliation (mine is through my wife’s side of the family), be sure to celebrate with good food and beverage. Learn the history of the day, get some ideas for green food, make green eggs and ham with Chef Fabio, or make a classic, like corned beef and cabbage with your slow cooker. Or have corned beef and cabbage made with Guinness® with a glass of Guinness® and enjoy the river dyed green!
This week’s episode of Chow Ciao! has double the Fabio for Chicken Saltimbocca. It looks simple to make, whether you have two Fabios in your kitchen or not!
What better on Valentine’s Day Eve (or national ‘Eat Italian Food Day‘) than to look to a classic Chow Ciao! for some last minute recipe ideas: Drunken Spaghetti! In keeping with the red wine theme, Chef Fabio also offers a recipe for Red Wine Risotto via his website. In either case, you have an excellent meal idea for Valentine’s Day.
Chef Fabio provides his take on grilled cheese on Chow Ciao! An abundance of excellent local cheese is something I am thankful for, living in Wisconsin. It’s one of those foods that’s a personal favorite, with all the different flavors and varieties. Fabio offers a cheese primer… I’d also add that reduced fat cheese, while still good in some recipes (to keep flavor and cut a few calories), won’t produce the necessary melting one might hope for.
And don’t miss it- cooking with a brick! And I’m not talking about brick cheese… but you could make a cheese sandwich with a brick and brick cheese…
Greenwordchef's Blog 