Cooking with Alessandra
Pasta Baked Feta Pasta ................................................................. I Calabrian Chili Pasta ......................................................... II Mac and Cheese................................................................ III Cacio e Pepe ...................................................................... IV Party foods Buffalo Chicken Dip .......................................................... V Cheesy Pull-Apart Garlic Knots ....................................... VI Artichoke and Ricotta Flatbread .................................... VII Buffalo cauliflower ......................................................... VIII Desserts Brownies ........................................................................... IX Classic Chocolate Chip Cookies ........................................ X Pizzelles ............................................................................. XI Confetti Butterfly Cupcakes ................................................... XII
Table of contents
Baked Feta Pasta
From the kitchen of: Chloe Klett
Ingredients
2 pints of cherry tomatoes
1/2 cup extra-virgin olive oil
Salt and black pepper
One 8-ounce block of feta cheese, drained
10 ounces mezze rigatoni
1 clove garlic, finely
Red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Directions
1. Preheat oven to 400 degrees F. Toss cherry tomatoes and olive oil with 1/4 teaspoon of salt and black pepper in a bowl until combined. Transfer to a baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper.
2. Bake until tomatoes have burst and feta has softened, about 30 minutes. Raise heat to 450 degrees F and continue to cook until tomatoes and feta are golden brown, 10 to 15 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of cooking water, then drain the pasta.
4. As soon as tomatoes and feta come out of the oven, stir in garlic and red pepper flakes. Use the back of a spoon to smash the tomatoes and feta into a creamy sauce
5. Add pasta and half the basil, toss until evenly coated. If sauce is too thick, stir in some pasta water.Taste and adjust seasoning with salt and pepper. Serve topped with remaining basil and a pinch of sea salt.
1
Calabrian Chili Pasta
From the kitchen of: Olga Zavaglia
Ingredients
¼ cup of olive oil
1 onion, finely diced
6 garlic cloves, minced
1 tablespoon of Calabrian chili paste, or ¾ teaspoon red
chili flakes
¼ cup of tomato paste
8 ounces of fresh pasta
Directions
1. Set a large pot of water to boil.
2. Set a skillet over medium-low heat stove
3. Saute 1 onion, 6 garlic cloves, and ¼ cup olive oil, till golden brown
4. Add the chili paste and salt
6. Add tomato paste and some pasta water
7. Mix in the pasta with the sauce
8. Serve pasta with parmesan cheese and parsley
2
Mac and Cheese
From the kitchen of: Wanda Williams
Ingredients
1 box of elbow macaroni
4 tablespoons butter
1 cup milk
1 cup heavy whipping cream
2 tablespoons of all purpose flour
4 cups sharp cheddar cheese
Breadcrumbs
Parmesan cheese
Directions
1. Preheat oven to 350
2. In a large pot bring to a boil 6 quarts of water and a dash of salt
3. Add elbow macaroni
4. Cook al dente for 6-8 minutes
5. In a smaller pot melt butter and slowly stir in flour until it thickens
6. Add milk and cream stir and add cheddar cheese until well blended
7. Drain macaroni and pour the cheese sauce over the macaroni
8. In a deep baking pan, add the macaroni and cheese and top with parmesan cheese and breadcrumbs
9. Cover with aluminum foil, bake for 30-45 minutes until bubbly
10. Enjoy!
3
Cacio e Pepe
From the kitchen of: Felicia Comuniello
Ingredients
1 lb spaghetti
3 Tbsp. unsalted butter
1 tsp. pepper
¾ cup grated Grana Padano or Parmesan cheese
⅓ cup grated Pecorino Romano cheese
Directions
1. Bring water to a boil, in a large pot, and add salt.
2. Once boiling add pasta, stir occasionally. Cook until al dente and drain. But save ¾ of the pasta water and place in a heat safe bowl.
4. Add remaining ingredients into the bowl with the pasta and stir well.
5. Enjoy!
4
Buffalo Chicken Dip
From the kitchen of: Stephanie Goncalvez
Ingredients
1 lb chicken breast
1 ½ cup buffalo sauce
½ ranch dressing
½ packet of cream cheese
1 bag cheddar cheese
Salt Pepper
Goya packet
Directions
1. Preheat oven to 350
1. Boil the chicken with salt, pepper, and a goya packet
2. Once the chicken is boiled, drain and pull the chicken apart
3. Add all the cream cheese, ranch dressing, and buffalo sauce and whisk
4. Pour into baking dish
5. Sprinkle the cheddar cheese on top
6. Put the dish in the oven and cook for 20-25 minutes and enjoy
5
CheesyGarlicPull-Apart Knots
From the kitchen of: Stacy Gallagher
Ingredients
1 lb. pizza dough
2 tsp garlic
1 T Parmesan cheese
3 T butter
0.5 oz fresh parsley
Directions
1. Preheat oven to 425ºF with a rack in center. Place dough in a lightly oiled bowl and set aside to come to room temperature.
2. Finely chop 2 teaspoons of garlic, and Parmesan cheese.
3. Oil a rimmed baking sheet. Cut dough into 12 equal pieces.
4. Oil your hands, then use your palm to roll each piece into 6-inch long rope and tie into a knot. Place knots on a prepared baking sheet, touching slightly.
5. Bake on center oven rack until golden brown, 15-20 minutes.
6. Chop parsley leaves.
7. Microwave 3 T of butter in a small bowl, about 1 minute. Stir in chopped garlic and half of the parsley. Season with salt and pepper.
8. Brush baked knots with garlic butter, then sprinkle with half each of the Parmesan and remaining parsley.
6
Artichoke and Ricotta Flatbread
From the kitchen of: Sophia Comuniello
Ingredients
1 full flatbread
½ white onion
1 small jar of marinated artichokes
½ small jar of ricotta cheese
Salt and pepper to taste
Olive oil
¾ tsp of oregano
¾ tsp of basil
Directions
1. preheat oven to 325
2. Place flatbread on a baking sheet.
3. use oil from marinated artichokes and brush a thin layer on to bread.
4. Use half of the ricotta cheese and spread all over.
5. Thinly slice white onion and place on top.
6. Lightly chop artichokes and place on top.
7. Drizzle flatbread with olive oil, basil, oregano, salt and pepper.
8. Place flatbread into the oven for 10 mins.
7
Buffalo cauliflower
From the kitchen of: Cookie and Kate
Ingredients
1 large head of cauliflower (about 3 pounds)
2 tablespoons cornstarch
1 teaspoon garlic powder
10 twists of freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 to 4 tablespoons Frank’s red hot sauce, to taste
2 tablespoons unsalted butter, melted
Optional, for serving: ranch dressing or bleu cheese dip, carrot and celery sticks
Directions
1. Preheat oven to 425 degrees.. Line a large, rimmed baking sheet with parchment paper.
2. Cut the cauliflower into large florets. In a mixing bowl, toss cauliflower with cornstarch, garlic powder and pepper. Drizzle in olive oil and toss.
3. Arrange the florets evenly across the prepared baking sheet. Set the used bowl aside
4. Roast cauliflower for 20 minutes, then toss. Return pan to the oven and bake until the cauliflower is golden, about 10 minutes.
5. In a bowl, combine hot sauce and melted butter. Once the cauliflower is golden, transfer it to the bowl and gently toss until the cauliflower is well coated.
6. Arrange cauliflower on the pan in a single layer once again. Return the pan to the oven and bake until the cauliflower is blistered in spots, about 10 more minutes. Enjoy!
8
Brownies
From the kitchen of: Chloe Klett
Ingredients
14 tbsp unsalted butter
1 1/4 cups dark chocolate chips
1 cup brown sugar , loosely packed
3 eggs , lightly beaten
1 tsp vanilla extract
1/2 cup plain flour
1/4 cup cocoa powder
Pinch of salt
6 oz dark chocolate bar, cut into chunks
Directions
1. Preheat the oven to 350°F. Spray a 20cm/8” square tin with oil and line with parchment paper.
2. Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts until melted. Stir until smooth.
3. Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into the pan.
4. Bake for 28 minutes for fudgey but still very moist. Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting.
9
Classic Chocolate Chip Cookies
From the kitchen of: Ghirardelli Chocolate
Ingredients
2 ¼ cups all-purpose flour
1 tsp baking soda
1 cup(2 sticks) unsalted butter, softened
¾ cup sugar
¾ cup brown sugar, packed
2 tsp vanilla extract
2 eggs
2 cups of Ghirardelli Milk Chocolate Chips
Directions
1. Preheat the oven to 375°F.
2. Stir flour with baking soda and salt; set aside.
3. In a large mixing bowl, beat butter with sugar, and brown sugar at medium speed until creamy and lightened in color.
4. Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
5. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
6. Drop by tablespoon onto ungreased cookie sheet.
7. Bake for 9 to 11 minutes or until golden brown.
10
Pizzelles
From the kitchen of: Marina Valverde
Ingredients
6 eggs
3 1/2 cups flower
1 1/2 cups sugar
1 cup melted butter
4 tsp. baking powder
2 tbsp. vanilla or anise extract
Directions
1. Beat eggs and add sugar gradually until smooth
2. Add cooled melted butter and flavored extract
3. Sift flour and baking powder 4. Add to egg mixture
5. Heat pizzelle iron
6. Drop pieces of dough large enough to spread to fill patterns
7. Cook until crisp
11
Confetti Butterfly Cupcakes
From the kitchen of: Brooke Sullivan Ingredients
3/4 c. granulated sugar
3/4 c. unsalted butter, softened
3 large eggs, lightly beaten
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
5 tbsp. sprinkles
vanilla buttercream frosting
strawberry jam
Confectioners’ sugar, for dusting
Directions
1. Preheat the oven to 320°, line muffin tins with liners.
2. In a medium bowl, whisk flour, baking powder, and salt.
3. With mixer, beat butter and sugar, add eggs, and add vanilla.
4. Mix in dry ingredients.
5. Mix in sprinkles.
6. Divide the mixture in the cupcake tins.
7. Bake for 20 minutes, leave to cool in tin for 15 minutes, transfer to wire rack to cool.
8. Use a knife to cut the tops off each cupcake, cut each circle in half.
9. Spoon a teaspoon of the frosting into the center of each cupcake. Press 2 cake circle halves on top of each cake to make butterfly wings, leaving a small gap between them.
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