Italian Family Feast

Chef Instructor: Tom Bessi

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Bruschetta with Mozzarella, Basil and Tomatoes

Pancetta Wrapped Pears with Basil and Aged Balsamic
Freshly Hand-Made Ravioli
Pumpkin Risotto
Parmesan Tuiles with Heirloom Tomato Salad
The Classic Tiramisu

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 Bruschetta with Mozzarella, Basil and Tomatoes
4 servings

Ingredients:

Cloves of Garlic minced 4 pieces

Red Grape Tomatoes 1 pint
Yellow Grape Tomatoes 1 pint
Olive oil 4 tablespoons
Baguette 16 slices
Buffalo mozzarellatorn into thin strips ¼ lb
Fresh Basil leaves thinly sliced ½ cup
Salt & pepper to taste

Instructions:
1. Preheat the oven to 400oF.
2. Cut the baguette in diagonals.
3. Cut all the tomatoes in quarters (4 pieces).
4. In a bowl, combine the tomatoes, basil, garlic and olive oil.
5. Toss to combine.
6. Sprinkle with salt and pepper.
7. Taste for seasoning and adjust if needed.
8. In a grill pan, place the buffalo mozzarella on top of the pieces of bread.
9. Toast in the oven until golden brown for about 5 minutes.
10. Top the bread with the ingredients of the bowl.
11. Put back in the oven for about 3 minutes.
12. Drizzle with some more extra-virgin olive oil right before serving.
 Pancetta Wrapped Pears with Basil and Balsamic
4 servings

Ingredients:

Sugar 75g
Pancetta 16 thin slices
Pears wedges halved, pitted 2 pieces
Olive oil 1 tablespoon
Balsamic Vinegarreduction ½ cup
Basil leaves ¼ cup
Salt & pepper to taste

Instructions:
1. In a small sauce pan place the balsamic vinegar and cook over medium low heat until the
vinegar has reduced to at least half of the original amount.
2. Lay the pancetta slices out on a wok surface. Set a pear wedge at the top of each slice,
season with salt and pepp. Roll up the pancetta to enclose the pears.
3. In a medium skillet, heat the olive oil. Add half of the wrapped pears and cook over
moderate heat, turning occasionally until the pancetta is browned and crisp, about 4
minutes. Transfer to a platter and repeat with the remaining pears.
4. Lightly drizzle the pears with the reduction of balsamic vinegar and serve.
 Pumpkin Risotto
4 servings

Ingredients:

Olive oil 6 tablespoons Salt & pepper to taste

White onion finely chopped½ piece Topping
Arborio rice 2 cups 1/2 pound fresh pumpkin or butternut
squash, peeled and cut into small dice.
White wine 1 cup
Chivethinly sliced ½ cup
Chicken Stock ½ cup
Olive oil 5 tablespoons
Butter unsalted 8 tablespoons
Butter unsalted 3 tablespoons
Parmesan cheese grated 2 cups

Instructions:

1. Combine 1 tablespoon salt, chicken stock and 10 cups water in a medium stockpot. Bring to
a very bare simmer over medium heat.
2. Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion, stirring frequently, until
onion is translucent and starting to soften, 6–8 minutes.
3. Add rice and stir well to coat with butter. Cook, stirring constantly, until grains of rice are
translucent around the edges and they make a glassy clattering sound when they hit the
sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any
liquid helps the rice cook evenly so that the outside does not become mushy before the
center is tender.
4. Add wine and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is
completely evaporated, about 4 minutes.
5. Reduce heat to medium, then add hot salted water with the chicken stock to rice in ¾-cup
increments, stirring constantly and allowing liquid to absorb fully before adding more, until
rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minute.
6. Add the pumpkin topping and keep stirring until combined with the risotto.
7. Remove pot from heat, add butter, and stir until melted. Gradually add 1 ½ cups Parmesan,
stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in
more hot salted water if needed to achieve the right consistency. Taste and season with
salt.
Pumpkin Topping:
1. Stir the pumpkin chopped in dices and 5 tablespoons of olive oil and 3 tablespoons of butter
in a small bowl; season with kosher salt and freshly ground black pepper.
2. Soon as risotto is done, mixture onto the risotto with remaining ½ cup Parmesan cheese.
 Freshly Hand-Made Ravioli with Pesto Sauce
&
Chicken and Spinach Filling
4 servings

Ingredients:

Ravioli dough Salt & pepper to taste

All-purpose flour 2 cups Garlic 2 cloves
Egg 3 pieces Spinach 2 bunches
Salt 1½ Wipped cream ½ cup
teaspoons
Chicken and spinach filling
Chicken grounded ½ pound
Parmesan 1 cup

Instructions:
1. In a large bowl whisk together the flour and salt.
2. Make a well in the center of the flour and add in the eggs all at once. Mix them together
well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball
and leave in the bowl, covered with plastic wrap for 30 minutes.
3. Take a small piece of the dough and either run it through a pasta machine a few times OR
use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet.
Cut circles out of the dough using a cookie cutter or a glass.
4. Place 1 teaspoon of filling in the center of half the circles. Lightly brush egg wash around
the edge of the circle. Place the second circle on top over the filling and use a fork to crimp
the edges all around.
5. Continue with remaining pasta dough until all the dough or filling has been used.
6. To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3
minutes. Once they float to the top it is done. Drain pasta and reserve.
7. Meanwhile, cook the chicken in a skillet over medium-high heat, 8 to 10 minutes.
8. Add the garlic, stirring occasionally until golden about 1 to 2 minutes. Add the spinach,
cook until just wilted.
9. Add the wipped cream, keep stirring until it reduces and turn of the heat.
10. Add salt & pepper to adjust the flavor. Spoon the mixture over each part of the ravioli and
wrap accordingly.
11. Pesto Sauce: With a spoon pour over the ravioli before serving.
 Pesto Sauce
Ingredients:

1 cup fresh basil leaves

2 cloves garlic, peeled

½ cup of pine nuts

½ cup freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

1/2 cup olive oil

Instructions:

1. In the bowl of a food processor, combine basil, garlic, pine nuts and parmesan cheese.
2. Season with salt and pepper.
3. Start to run the motor.
4. With the motor running, add olive oil in a slow stream until emulsified.
5. Set aside in a bowl.
 Parmesan Tuiles with Heirloom Tomato Salad 
4 servings

Ingredients:

Parmigiano-Reggiano cheesegrated6 tablespoons

Butter unsalted &softened1 ½ tablespoons
All-purpose flour1 tablespoon plus 2 teaspoons
Heirloom tomatoesfinely diced1 ½ cups
Green onion chopped1 tablespoon
Olive oil2 teaspoons
Salt & pepper to taste

Instructions:
1. Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium
bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch
of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log.
Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your
fingers, press the slices into 1 1/2-inch rounds.
2. Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway
through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely,
then transfer them to a paper towel–lined plate and blot the excess fat.
3. In a small bowl, toss the tomatoes with the green onion and olive oil and season with salt
and pepper. Spoon the salad over the tuils and serve right away.
 Lady Finger
36-40 pieces

Ingredients:

Egg 2 pieces
Sugar 75g
All-purpose flour 75g

Instructions:
1. Separate the egg whites and egg yolks. Sift the flour.
2. Whisk the egg white and sugar together to a stiff peak.
3. Add in the egg yolks and keep whisking until well combined and airy.
4. Using a spatula, delicately fold the flour into the egg mixture.
5. Transfer the mixture into a piping bag fitted with a ½" plain tip.
6. Pipe the fingers about 3 inches long onto the baking sheet, leaving ¾" between each finger.
7. Bake in a 375˚ F oven for 10-12 minutes.
8. Cool down on a rack completely before using.
 Tiramisu
Serve 4-6 people

Ingredients:
Egg yolk (room temp.) 4 pieces
Sugar 100g
Cream 125g
Mascarpone cheese 375g
Fresh Berries 1 cup
Expresso (room temp.) 240ml
Rum 30ml
Lady fingers 36-40 pieces
Dark cocoa powder as needed

Instructions:
1. Whisk the egg yolks and sugar in a mixing bowl set over a saucepan of simmering water (do
not let the bowl touch the water) until the sugar dissolves. Continue to whisk until the
sabayon is light in color and thickens, approximately 3-4 minutes.
2. Remove the bowl from the saucepan and whisk until the sabayon is slightly cool to the
touch.
3. Put the mascarpone cheese in a large bowl. Fold the sabayon into the mascarpone cheese
with a spatula.
4. Whisk the cream until it forms a stiff peak. Fold the whipped cream into the cheese mixture.
5. Transfer the cheese mixture into a piping bag.
6. Combine the espresso and rum into a bowl.
7. Chop the berries and spread over the top of the tiramisu.
8. Dip the lady fingers one at a time in the espresso mixture until lightly soaked but not soggy.
9. In the serving container, arrange a layer of soaked lady fingers on the bottom and pipe a
layer of mascarpone mixture on top of it. Repeat this process for 2 times until the container
is almost full.
10. Cover the tiramisu with plastic wrap and rest in the refrigerator for at least 30 minutes before
serving. For the best result, put the tiramisu in the refrigerator overnight and enjoy the next
day.
11. Dust the top with a thin layer of cocoa powder right before serving.