Tag Archives: Avicolli’s

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

Wonderful Local Soup .::. Episode 22

Learn where to find the best soup in Seneca Falls and recipes for hot soups to keep you warm on these cold winter nights in the Finger Lakes. Also, what is your Finger Lakes bucket list?

CHARDONNAY MUSHROOM DILL CREAMED SOUP

This was served at the Wonder Life celebration at the the Seneca Museum of Industries and Waterways

IN A LAGE POT : 2 sticks of unsalted butter,2 chopped celery ribs, 2 chopped onions, 1 pound of sliced mushrooms, 1 minced garlic clove
cook over medium heat for 15 minutes
ADD: 1/2 bottle of chardonnay, 1/4 dry porcini mushroom soaked in 1 cup of hot water
cook for 5 minutes
ADD: 1 cup of flour, cook for 5 minutes
ADD: 11/2 quart of chicken stock, 1/4 teaspoon of dry sage, dry marjoram, 1 tablespoon lemon juice, 1 teaspoon of dill ,cook for 15 minutes
ADD; 1/2 quart milk,1 cup of sour cream, salt and pepper to taste, cook for 15 minutes, garnish with chopped scallions and parsley

ZUPPA DI FARRO

SOAK; 1/2 pound of Farro in cold water, overnight, Drain and Rinse
HEATt; 21/2 quarts of water or broth in a pot , add the farro and cook uncovered for 11/2 hours , drain, save 1 cup od cooking water

In a soup pot over medium heat
ADD; 1/2 cup of oil, 1/2 minced onion,1stalk of chopped celery, 1 minced carrot, 2 minced garlic cloves, 1/4 cup of parsley, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/4 cup of chopped pancetta
COOK; for 7 minutes, stir till golden
ADD; 1 can of diced tomatoes with juice
COOK; 2 or 3 minutes
ADD;1 cup of the farro cook water, cook for 10 minutes, season with salt and pepper
ADD; farro, cook for 30 minutes
SERVE; with a garnish of drizzled olive oil and parmesan cheese
you can also add cooked sausage or cooked beans

RED BEAN SOUP OR STEW

1 pound dried red beans soaked over night drain and place in crock pot with:
1 cup chopped onion, 1/2 cup sliced shallots, 1/4 cup chopped celery, 2 tablespoons minced parsley,
2 teaspoons of minced garlic 1/4 cup chopped green pepper,
1 ham bone, 1 pound cubed bake ham, 1 quarts of water 1/2 teaspoon salt, 14 teaspoon black pepper,
1/8 ground hot pepper,1/4 dry thyme, 2 crushed bay leaves cook for 5 hours
Remove bone, scoop out 1 cup of bean mixture from the crock pot and puree. place back in pot, heat and serve

To make into a stew puree whole the whole pot, add water if too thick, season with salt and pepper, reheat , serve with boiled rice

SLOW COOKING VEGETABLE STOCK

Cover and cook for 8 hours
1/4 cup oil, 2 chopped onions, 4 carrots cut into i inch chunks, 4 stalks of celery with leaves cut in 2 inch chunks,
4 parsnips 1 inch chunks, 8 ounces of mushrooms quartered, 2 tablespoons of tomato paste,
1 bunch ( 3 cups) swiss chard cut into 1 inch pieces, 2 teaspoon dried thyme,1 bay leaf,
2 teaspoon of salt, 1/2 teaspoon black pepper corns, 4 cups of water,
Strain, refrigerate up to 7 days or freeze up to 6 months

CROCK POT ONION SOUP

In a crock pot heat 1 stick of unsalted butter, add 2 thinly sliced sweet onions, 2 tablespoons of sugar, 1 tablespoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf,
COVER AND COOK; 8 hours until a deep golden brown
ADD: 1/4 cup white wine, 5 cups chicken or beef stock cook 1/2 hour
REMOVE: bay leaf, serve in soup bowl, top with shredded gruyere or swiss cheese or slice toasted french bread topped with the shredded cheese placed on top of the soup