400 g fettuccine pasta
6-8 oz cooked ham, diced
1 egg yolk
1/2 cup heavy cream (20-35%)
grated parmesan cheese
grated romano cheese
4 tbsp butter
Cook (boil) the pasta according to package directions. Better keep it al dente
Melt the butter in a skillet and stir fry the ham 2-3 minutes.
Drain the fettuccine and return them back to the pan, over a low fire.
Add ham, egg yolk, pepper and cream. Stir well.
Add abundant cheese, stir and serve hot, preferably in preheated dishes.
8 flat anchovy fillets
1/4 cup unsalted butter
8 slices crusty white bread
Chop the anchovies. Heat the butter in a small saucepan. When it begins to melt, remove from the heat.
Add the anchovies, working them with a fork to a smooth cream.
Spread evenly on the slices of bread.
Place a slice of Mozzarella on top of each piece (leaving plenty of room around the cheese as it will spread out as it melts).
Transfer to the oven preheated at 325 F for a few minutes and serve as soon as the cheese has started to melt.
6 cups onion, cut small
5 cups beef broth
1/2 cup butter
1 tsp salt
6 slices of bread
6 slices of Cheddar cheese
Saute the onion in butter in a large pan, over low fire, for about 30 minutes or until golden. Stir often.
Add broth, salt and pepper and increase the fire to high, until boiling starts.
Reduce the heat, cover and simmer for 30 minutes. Add salt if necessary.
Toast the bread.
Pour the soup in heated bowls and place on top of each bowl a slice of bread.
Top with a slice of cheddar cheese.
Place in the microwave oven until the cheese melts.
For the pastry:
1/2 cup mazola or canola oil
1/2 cup milk
1/4 tsp salt.
For the filling:
2 lbs ricotta
1/2 cup grated Romano cheese
pepper and salt
1/2 cup fresh parsley, chopped
1 tsp baking powder.
1 tbsp milk.
For the pastry beat eggs well (3 minutes), add milk etc.
Add enough flour to a soft consistency.
Mix well and divide to make 6 turnovers.
Roll them down until each is 1/4 inch thick.
Mix well all the ingredients for the filling.
Place 1/6 of the filling over one half of each turnover dough.
Fold the other half over and seal the edges by pressing down with your fingers.
Beat the extra egg and the milk and brush over the top of the turnovers.
Make slits on top of each turnover, after the egg wash.
Bake at 350 F for about 20 – 25 minutes.
Serve warm or at room temperature.
For the filling feel free to use your imagination.
photo from commons.wikimedia.org