Mangia

Bruschetta with Honey Ricotta & Prosciutto

For the bruschetta:

1 loaf of Italian bread, cut into ½-inch slices 3-4 tablespoons olive oil 2 garlic cloves, peeled, sliced into halves Salt & pepper to taste

For the topping:

1 15-ounce container of ricotta 2 tablespoons honey 1 teaspoon salt ¼ pound prosciutto, thinly sliced

1. Preheat oven to 375 degrees F. 2. Lay bread slices in one layer on a sheet pan. Brush lightly with olive oil. Rub cut sides of garlic onto top side of each slice. Toast in oven until golden, about 5 minutes. 3. In a medium mixing bowl, combine ricotta, honey, and salt. Mix well to combine. 4. Spread a layer of ricotta on each slice of toasted bread.

Rip the slices of prosciutto into smaller pieces, and add a few strips on top of each ricotta-topped bruschetta.

Serve.

Bruschetta with Honey Ricotta & Prosciutto.

(Photo by Italian America Magazine)

Baked Stuffed Mushrooms with Shallots & Breadcrumb

12 large white mushrooms 2 tablespoons olive oil, plus more for drizzling 1 shallot, peeled and minced 2-3 sprigs fresh Italian parsley, leaves minced ¾ cup breadcrumbs, preferably panko Salt & pepper to taste

1. Preheat oven to 400 degrees F. 2. Rinse the mushrooms briefly in cool water to clean off any loose dirt. Pat dry. Remove and mince the stems. 3. Heat 2 tablespoons olive oil in a medium sauté pan.

When hot, add minced mushroom stems and minced shallot. Cook 2-3 minutes until shallot softens. Add the parsley and breadcrumbs. Stir until breadcrumbs absorb some olive oil, about 1 minute. Season lightly with salt & pepper. 4. Line a baking pan with foil. Drizzle a thin layer of olive oil.

Place the mushroom caps on pan and season lightly with salt. Drizzle lightly with olive oil. Using a small spoon, fill each cap with filling. 5. Roast for about 15-20 minutes until mushrooms have cooked through and topping is golden. Serve warm.

Baked Stuffed Mushrooms with Shallots & Breadcrumb. (Photo by Chef Paulette)

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Lemony Risotto with Asparagus

4 cups vegetable or chicken broth 1 dozen asparagus 4 tablespoons unsalted butter, divided 1 tablespoon olive oil 1 onion, minced 1 cup Arborio rice ½ cup dry white wine Zest from 2 small lemons ½ cup grated parmesan Salt to taste

1. Heat the broth in a medium pot until warmed. Keep on a low heat burner throughout the cooking. 2. Cut off the woody ends of the asparagus. Then cut asparagus into bite-sized pieces. Reserve. 3. In a heavy-bottomed saucepan or sauté pan with at least 2-inch sides, melt 2 tablespoons of butter and 1 tablespoon of olive oil. When hot, add the onion and sauté until softened but not colored. Add the rice and stir until the rice is coated with oil and butter and heated until hot. Add the wine. The pan will sizzle with steam. Allow wine to evaporate, stirring to prevent the rice from sticking.

If you like this recipe, check out The Easy Italian Cookbook by Paulette Licitra. You can also find her at www.ChefPaulette.net, where she offers cooking classes over Zoom.

Lemony Risotto with Asparagus. (Photo by Italian America Magazine)

4. Start adding broth to the pan, about 1 cup at a time— the amount should come to ½-inch above the rice level.

Continue to stir until broth begins to evaporate. Then add more broth little by little, continuing to stir until the rice becomes al dente—about 12-15 minutes. 5. About three-quarters through cooking, add the cut asparagus. Season rice with a little salt. 6. When al dente, add 2 tablespoons of butter, the cheese, and lemon zest. Stir to combine. The consistency should be creamy and still moist. Adjust seasoning with salt if necessary. Serve immediately.