COZZE (VONGOLE) ALLA MARINARA
(Fresh Mussels or Clams, Steamed in Wine)

4 ounces olive oil
1/2 cup red onion, chopped

1 medium tomato, chopped
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon dry thyme
1 teaspoon saffron threads, ground
1/2 teaspoon pepper
1/2 teaspoon salt

5 pounds fresh mussels, scrubbed clean and debearded or small clams*
1 1/2 cups white wine
1/2 cup heavy cream

1/2 cup chopped parsley


1. In an 8- quart pot, heat oil. Add onion and sauté until tender. Add tomato, garlic, bay leaf, thyme, saffron, salt and pepper; sauté two minutes over low heat.

2. Add mussels or clams, white wine and cream. Cover and increase flame to high heat. Cook for five minutes; shake pot vigorously and cook an additional five minutes. Remove from heat. Check contents of pot to see if clams or mussels have opened, if still closed place on heat for another 5 minutes.

3. Transfer to a serving platter or bowls; garnish with parsley and serve immediately.

* NOTE: Discard any open mussels or clams, before cooking.... discard any mussels or clams that have remained closed after cooking.

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INVOLTINI ALLA CALABRESE
Involtini alla Calabrese
(Calabrian style grilled stuffed pork cutlets)

8 large pork cutlets 4"x 8" (Braciole) or pounded boneless pork loin chops
4 large garlic cloves, minced
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme, chopped
30 sprigs Italian parsley, leaves only, chopped
2 teaspoons dry oregano
1 cup grated Pecorino cheese
salt
pepper

8 slices prosciutto
8 basil leaves

1/4 cup olive oil
2 large red onions, quartered
10 fresh bay leaves

1. In a small bowl combine the garlic, rosemary, thyme, parsley oregano and grated cheese...blend well then season lightly with salt & pepper.

2. Lay the pork slices out on a cutting board. Evenly distribute the cheese mixture over all the pork slices. Place a slice of prosciutto and a leaf of basil towards the bottom of each slice. Roll up each slice and secure with a toothpick or tie with butcher's string.

3. Place one involtini on a metal skewer, a bay leaf and some onion...repeat until 4 involtini are on a skewer. Repeat on another skewer with remaining involtini. Place skewered involtini on a jellyroll pan and brush well with olive oil. Refrigerate until ready to grill.


4. Heat a gas or charcoal grill to medium heat.... Place the skewers on the hot grill and cook uncovered for 6 minutes on each side or until internal temperature reads 170o. Serve immediately.

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PEPERONI IMBOTTITI
(stuffed peppers)

8 long red peppers, roasted, peeled, seeded then halved lengthwise

4 cups fresh bread crumbs
1/4 cup olive oil
2 medium garlic cloves, minced
1 teaspoon dry oregano
20 sprigs Italian parsley, leaves only, chopped
3 tablespoons capers
1/3 cup grated Pecorino cheese
1 large egg
salt
pepper


1. Heat the oil in a large sauté pan over medium heat...add the garlic and sauté briefly for 1 minute, add the bread crumbs and cook stirring constantly with a wooden spoon until crumbs start to turn golden brown.

2. Transfer browned crumbs to a bowl then add the oregano, parsley, capers, cheese and egg. Season well with salt and pepper.

3. Place the pepper halves on a cutting board with the inside of the pepper facing upward. Evenly distribute the crumb mixture over each pepper...roll up like a jellyroll, then place in a lightly oiled baking dish. Drizzle each stuffed rolled pepper with about a teaspoon of olive oil then bake in a preheated 350o oven for 25 minutes. Serve hot or cold.

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CREMA DI RICOTTA
(Sweet Ricotta Mousse)


2 15-ounce containers of whole milk ricotta
1/2-cup confectioners sugar
2 cups heavy cream
2 teaspoons vanilla
1 orange, grated rind only

1 pint fresh strawberries, cleaned, hulled and quartered
1 pint fresh raspberries
8 mint sprigs




1. Place the ricotta in the bowl of a food processor and blend until smooth.

2. Combine sugar and heavy cream and beat until stiff peaks form. NOTE: Cream can be whipped with the aid of a stand mixer, a hand held mixer, or a large bowl and whisk.

3. In a large bowl, combine the ricotta and heavy cream, vanilla and grated orange rind. Gently fold together until well blended.

4. Place ricotta cream into 8 large glasses or dessert bowls. Garnish with fresh fruit and a sprig of mint. Refrigerate until needed.

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