Ingredients:

3 cups loose-pack frozen cut broccoli or Italian-style mixed vegetables
4 boneless skinless chicken breast halves (1 lb.)
2 tablespoon mayonnaise
1/3 cup fine dry Italian-seasoned bread crumbs
3 tablespoon grated parmesan cheese
1/8 teaspoon paprika

Procedure:

In large colander, rinse vegetables with warm water to thaw slightly. Place veggies in the 1-3/4 quart section of the Stack Cooker. Fold chicken pieces in half; secure with wooden toothpicks. Brush chicken on all sides with mayonnaise. Combine bread crumbs and grated cheese. Roll chicken in crumb mixture, coating generously. Arrange chicken pieces in three quart section of Stack Cooker, with the thickest portions toward the edge of the dish. Sprinkle chicken with paprika and any remaining crumbs. Stack, cover and cook for approximately 15 minutes, or until thickest piece of chicken is cooked through, tender and no longer pink. Serve each piece of chicken on a bed of broccoli or Italian vegetables.

This Italian recipe is a traditional dish of the autumnal period in Lombardy; it is made with veal meat in an only piece and red wine. The better piece of veal to use for this recipe is called “Cappello del Prete”, this piece is obtain from the shoulder of the veal, it has a long shape and it is a lean meat ideal for roast, boiled and brasato; therefore the better Italian wine is a red wine of good acidity like the Barbera d’Oltrepò or Dolcetto d’Ovada. It is an easy recipe to prepare but it needs two day of preparation in particular one night during which the veal meat is soaked in the red wine and the following morning for the cooking. The cooking should be slow and on a low flame so the meat absorb slowly the red wine and its taste. This dish can be served alone or better if it is accompanied with Polena and the better one is the Polenta of Bergamo.

Ingredients:

1 kg. of veal meat (a only piece) the better piece is called “ Cappello del prete”
1 carrot chopped
1 celery chopped
1 / 2 onion chopped
oregano
4 – 5 leafs of sage
3 – 4 tablespoons of extra virgin olive oil
300 – 350 m.l of Red Wine
salt

Procedure:

Place the meat “Cappello del prete” in a large pan with the chopped carrot, celery, onion, oregano and sage, pour on them the red wine and let them soak over night. The following morning remove all the ingredients from the pan and place them in a bowl, in the same pan preheat the extra virgin olive oil place in it the veal meat and let it brown. Then add the wine with the chopped vegetables, sprinkle with salt and let cook for about 2 hours slowly and on a low flame. During the cooking control that the wine doesn’t reduce too much and if necessary add some water in order to obtain at the end of the cooking a sauce. When the meat is ready cut it in slices, then place the sauce with the vegetables in a mixer and mix them in order to obtain a sort of cream. Now prepare the dish, place on it two or three slices of meat and pour on them the cream and some leafs of sage. The brasato can be served alone. or with some polenta, with it the dish becomes complete and delicious. Makes 6 to 8 servings.

Ingredients:

500 grams, a broad thin slice of lean boned veal
3 hardboiled eggs, peeled
1/2 pound (225 g) breadcrumbs
3 slices mortadella
3 slices cooked ham
50 grams (2 ounces) finely sliced salami
100 grams (4 ounces) fresh caciocavallo cheese (use a fresh provolone if need be), diced
50 grams (2 ounces) or a cup, freshly grated aged caciovavallo or Parmigiano
a small bunch parsley, minced
2 tablespoons raisins (optional)
2 tablespoon pine nuts (optional)
a clove of garlic, minced
onion, sliced
2 cups tomato sauce
1/2 cup dry white wine
extra virgin olive oil
sugar
salt and pepper to taste
butcher’s twine

Procedure:

Heat 3 tablespoons of oil in a pot and add the onion and the tomato; season with salt, pepper, and a pinch of sugar and cook for 15 minutes. In the meantime combine the breadcrumbs with the garlic, the parsley, the fresh and grated cheeses, the raisins, and the pine nuts. Season the mixture with salt and pepper and add enough olive oil to it to soften it to the consistency of a fairly thick paste. Spread out the slice of meat on your work surface, pounding it gently with a smooth-faced pounder or the flat of a knife. Season it with salt and pepper and brush it with olive oil. Lay the slices of cold cuts over the meat, and shape the breadcrumb mixture into a sausage shape in the center of the meat; press the hardboiled eggs into the breadcrumbs. Next, roll the slice of meat up around the filling, and tie the toll tight with butcher’s twine, being careful to make a good seal lest the cheese melt and emerge as the meat cooks. Heat 5 tablespoons of oil in a pot and brown the roll on all sides. Sprinkle the wine over it and continue cooking until the wine has evaporated, then add the tomato and onion sauce and simmer for an hour. When the time is up remove the braciola from the pot and let it cool some on a serving dish. Slice it, heat the sauce through and spoon it over the slices, and serve at once.

Ingredients:

2 pounds lean ground turkey
1 cup fine Italian-style bread crumbs
1/2 cup ketchup
1 cup grated mozzarella
1 cup finely chopped onion
2 cloves garlic, minced
1/2 cup chopped fresh parsley
2 teaspoons dried basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
2 cups pasta sauce

Procedure:

Heat the oven to 350 degrees F. Oil a large jelly roll pan or a roasting pan and set it aside. Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well. Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top. Keep baking the meat loaf until it is cooked through, about 35 minutes more. Allow the loaf to sit in the pan for 15 minutes before slicing it. Serve it with more pasta sauce, if desired. Makes 8 or more servings.

Ingredients:

4 Manny’s 9″ Burrito Size Flour Tortillas
1 package (3 oz.) cream cheese with herb and garlic
1 tablespoon chopped fresh basil
8 ounces Di Lusso Sliced Italian Roast Beef
2 cups fresh spinach, washed, patted dry, stems removed
1/2 cup Di Lusso Deli Roasted Sweet Red Pepper Strips , drained

Procedure:

Spread cream cheese evenly over each tortilla. Sprinkle with basil. Arrange a single layer of beef on each tortilla, leaving a 1/2-inch border around edge. Layer spinach leaves over beef. Arrange roasted peppers in a single row across center of tortillas. Roll tortillas up tightly and wrap with plastic wrap, enclosing ends. Refrigerate three to four hours. To serve, trim ends of tortillas. Cut each roll crosswise into eight slices. Makes 32 slices.

Ingredients:

1 package quick-rise yeast
1 tsp. salt
2 cups all-purpose flour
4 tbsp. olive oil
1 cup whole-wheat flour
1 tbsp. yellow cornmeal
1 medium red onion, thinly sliced
2 tbsp. freshly grated Parmesan cheese
1 tbsp. fresh rosemary
1/4 tsp. cracked black pepper
coarse salt (optional)

Procedure:

In large bowl, combine yeast, 1 tsp salt, and 1 cup of all-purpose flour In 1 quart saucepan, heat 2 tbsp oil and 1 cup water over medium heat until very warm (120 - 130 F) With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium, beat 2 minutes. Add 1/2 cup all purpose flour, beat 2 minutes. With wooden spoon, stir in whole wheat flour to make a soft dough. Knead dough in bowl 8 minutes, working in about 1/2 cup more all purpose flour. Cover loosely with plastic wrap, let rest 15 minutes. Grease 13″ by 9″ metal baking pan, sprinkle with cornmeal. Pat dough into pan, pushing into corners. Cover loosely with plastic wrap, let rise in warm place (80 - 85 F) 30 minutes, or until doubled. In 10 inch skillet, heat 1 tbsp oil over medium heat. Add onion, cook until tender. Preheat oven to 400 F. With finger, make deep indentations 1 inch apart over entire surface of dough, almost to bottom of pan. Drizzle with remaining 1 tbsp oil. Spoon onion evenly over dough in pan. Sprinkle with remaining ingredients. Bake focaccia 20 - 25 minutes, until golden brown. Cool 10 minutes in pan on wire rack. Serve warm. Or, remove from pan and cool completely to serve later.

Ingredients:

1 lb. (450 grams) steak or tri-tip
2 - 3 tablespoons extra-virgin olive oil
1 garlic clove, sliced
pinch of crushed red pepper, optional
a bunch of arugula salad (approximately 1/2 lb (400 grams)
salt

Procedure:

Trim away the fat from the meat as much as possible. Slice the meat diagonally very thinly, to obtain small meat tatters. Put olive oil, garlic and red pepper in a skillet. Turn heat to medium. When the oil is hot, but before the garlic starts coloring, add the meat. Mix thoroughly turning the meat pieces over several times, until uniformly browned. Don’t overcook the meat, otherwise it will toughen. Add the arugula and mix it with the meat. The vegetable will look like a large quantity, but it will reduce very fast as soon as it will feel the heat of the pan. Add salt. The vegetable will loose some liquid in the pan. Cook briefly on medium heat to evaporate the liquid. Serve hot.

Ingredients:

2 lb. (800 gr approximately) pork roast
2 tablespoons fresh herbs (thyme, marjoram), finely chopped
1/2 lb. (200 gr) prosciutto, finely sliced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 oranges, juiced
1 carrot, chopped
1 stick celery, chopped
1 small onion, chopped
1 orange, sliced

Procedure:

Spread the herbs over the meat on all sides. Cover uniformly the pork roast with the prosciutto slices. Tie the pork roast with a kitchen string. Place the olive oil in a saute pan large enough to contain the meat. Turn heat to medium. When the oil is hot transfer the meat to the pan. Brown the meat uniformly turning it on all sides. Add the butter, the orange juice, and the chopped vegetables. Stir, cover the pot and cook on medium low for about 45 minutes. Turn the meat occasionally. Add a little broth if necessary. When the meat is done, set aside the gravy and vegetables, and let the meat cool to room temperature. Place the butter in a large skillet on medium heat. When the butter starts foaming add the orange slices. Sauté briefly for 1 or 2 minutes, turning on both sides. Slice the meat like in a fan, without separating the slices. Transfer the meat in a oven-proof serving dish. Add the gravy with the vegetables on top and around the meat. Cut the orange slices in half. Insert the orange slices among the meat slices. Place briefly back in the oven covered with aluminum foil, to warm the meat before serving.

Ingredients:

3 cups sugar
2 2/3 cups water
2 oranges, ends trimmed and discarded, each cut into 5 rounds
6 tablespoons extra-virgin olive oil, divided
14 ounces chicken livers, fat trimmed
10 large fresh sage leaves
2 garlic cloves, thinly sliced
2 cups diced peeled pears (about 2 medium)
2 cups dry red wine
2 4 1/2- to 5-pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry
2 tablespoons honey

Procedure:

Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.) Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper. Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.

Ingredients:

8 Scallops
A small bunch of fresh thyme, minced
1 1/4 cups (100 g) breadcrumbs
Extra virgin olive oil
Salt and pepper to taste

Procedure:

Preheat your oven to 320 F (160 C).

Wash the scallops and open them using an oyster-shucking knife. Leave the mollusks in their shells. Make a homogenous paste using the breadcrumbs, thyme, and sufficient olive oil to hold the paste together. Cover the mollusks with the breadcrumb mixture, Arrange the shells in an ovenproof pan, and bake them for 10-12 minutes. Serve them at once. As a variation, you can simply season the mollusks with olive oil, salt, pepper, and thyme, and either roast them in the oven or grill them, removing them as soon as the olive oil begins to bubble, less they loose their freshness. Again, serve at once. Makes 4 servings.