Tag Archives: pork

Francesco Tripoli of Avicolli’s .::. Healthy Cooking with your Friendly Italians Episode 25

On the one year anniversary of our first show, we welcome Francesco Tripoli, owner of Avicolli’s Restaurant in Seneca Falls, who joins us in-studio to share some of his favorite dishes brought from Rome, Italy, to New York City, and finally here to Upstate New York. Also, Jim shows you how to make a fantastic flat bread pizza.

5 MINUTE PIZZA
SPINACH-TOMATO-RICOTTA

Heat a large saute pan
Rub olive oil on a baked pizza shell( suggest Baboli or Earth”s Pride all Natural)
Cook over medium heat 3 minutes per side
Remove from heat
Brush with pesto sauce
Top with blanched spinach
Top with1can diced tomatoes (drained) or roasted plum tomatoes
Season with salt and pepper, chopped garlic, dried oregano, grated parmesan cheese
Drizzle with olive oil
Place in a preheated 450 degree oven for 5 minutes
Remove from oven
Place small dollops of ricotta on top
Sprinkle with parsley
Drizzle with olive oil and serve.

ROASTED CHICKEN WITH SWEET WINE
POLLO ARROSTO AL VIN SANTO

3 tablespoons fresh herb or 1 tablespoon dry mixture of rosemary, parsley,sage
Add 1 teaspoon salt and 1 clove of garlic minced into a paste
Rinse and pat dry a 3 pound chicken
Loosen skin and stuff herb mixture under the skin
Season exterior of chicken with salt and pepper, olive oil
Roast at 400 degrees, breast side up for 15 minutes
Turn over and roast for 15 minutes
Lower temperature to 350 degrees
Turn chicken breast up and roast for 30 minutes
Remove chicken, add 2 cups of Vin Santo, Marsala or Sweet Vermouth
Deglaze roast pan, cut up chicken, pour wine over and serve

INVOLINI DI MAIALE
STUFFED PORK TENDERLOIN

Mix in a bowl: 8 ounces of steamed spinach,squeeze out liquid and chop
Add 1/2 cup of ricotta, salt and pepper and grated nutmeg
1 pork tenderloin – cut horizontally so s to open like a book
Place on a piece of plastic wrap
Place another piece of plastic over pork
Pound to 1/8 inch thickness
Remove top piece of plastic, season with salt and pepper
Top with a slice of pancetta
Top with spinach mixture, roll into a cylinder
Cover with another slice of pancetta, secure with tooth pick
Saute pork roll in butter, 2 minutes a side
Add 1/4 cup of dry white wine
Simmer 4 minutes, remove toothpicks, slice into 1/2 inch pieces
Serve topped with cooking liquid

Sausage Making w/ Mark Sinicropi .::. Episode 17

Go live to the kitchen of John Simolo as he and Mark Sinicropi show Jim and Marilyn how to make the best sausage you’ve ever tasted, from scratch. It’s a decades old family recipe revealed for the first time ever on Healthy Cooking with your Friendly Italians on FingerLakes1.TV.

INGREDIENTS FOR HOME MADE SAUSAGE

2 pork butts, trimmed

SPICES;
red pepper
fennel sees
table salt
accent
black pepper
garlic powder

Portion of salt to meat
22 pounds to 3/4 cup of salt

Make Your Own Prosciutto ..::.. Episode 08

Learn how to make your own prosciutto at home in six weeks. Also, how about a decadent lasagna made with bolognese sauce and a recipe for stuffed chicken breast with prosciutto, spinach and cheese?

Homemade Limoncello ..::.. Episode 05

Learn how to make the best limoncello you’ve ever had in your own home. All you need is lemons, liquor, and about 3 months. Also, learn how to prepare braised pork shoulder and baby artichokes. Take a tour of Capri and the Amalfi Coast on this week’s edition of Healthy Cooking with your Friendly Italians. Buon Appetito!

LIMONCELLO
15 Lemons
Wash in warm water,pat dry
Peel with micro plane zester or potato peeler
Place in a 1 gallon glass or plastic jar with a screw top lid
Add
2 bottles of 100 proof vodka, 1.75 liter bottles
Screw top tightly
Store in a cool dark area for 45 days
Heat 5 cups water and 4 cups sugar till dissolved
Cool
Add to vodka,zest mixture
Store for 45 days
Add
1 cup lemon oil extract
Store 7 days
Strain mixture and bottle
Freeze zest for another use
Place bottle of lemoncello in freezer 24 hours before use.

PORCETTA
SLOW ROAST PORK SHOULDER OR BUTT
8 lbs Boneless pork (shoulder or butt), butterflied, fat side scored
Mix
6 garlic cloves,
1 teaspoon rosemary,
1 tablespoon fresh fennel fronds
zest of one orange
salt and pepper to taste
Chop finely
Add 1 tablespoon of olive oil ,mix
Rub into butterflied pork, roll and tie,rub the exterior of the pork
Wrap in plastic, refrigerator overnight
Place in roasting pan at 450 for half an hour
Reduce heat to 325
Pour white wine over and bake for 4 hours, basting every hour, add more wine if liquid evaporates

BRAISED BABY ARTICHOKES
Peel and discard outer leaves of artichokes to the pale green leaves
Trim stem ends
Cut top quarter of artichokes leaves and discard
Cut in half lengthwise
Place in a lemon juice ice water bath
Saute in olive oil 2 cloves of garlic sliced ,1 onion sliced and salt and pepper to taste
Add drained artichokes halves, save the bath
Cover and simmer for 10 minutes
Add 1 cup lemon water bath
Cover, simmer for 10 minutes
Remove from the heat
Sprinkle with grated cheese and serve
You could serve with roasted potatoes for an added treat.

BABY ARTICHOKES WITH GREMOLATA
12 baby artichokes (11/2 lbs)
Remove dark outer leaves to the pale green leaves
Trim stem ends,
Cut top quarter of artichokes leaves and discard
Cut in half lengthwise
Cover with buttermilk
soak for 10 minutes
Mix
1 cup of flour
1 teaspoon salt
1 teaspoon pepper
pinch of cayenne pepper
Dredge the artichokes with the mixture
Saute in half olive oil and half canola oil over medium high heat 2 minutes a side
Drain on paper towel
Sprinkle with salt

GREMOLATA
Chop and mix
1/2 cup parsley
1 clove of garlic
1 tablespoon capers
1 teaspoon of lemon zest
1 teaspoon of orange zest
Place artichokes on a platter
Sprinkle with Gremolata
Serve with lemon wedges