Kenmore Live Studio: Date Night Simplified – Authentic Italian Recipes from Select Italy


Here at the Kenmore Live Studio Andrea and Arianna Sertoli of Select Italy demonstrate how to prepare orecchiette with yogurt zucchini leeks and peas, chanterelle mushroom and Swiss cheese crostinis, salmon burgers, and baked onions. Watch to learn how to prepare some delicious authentic Italian food from a pair of expert chefs!

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Recipe: Orecchiette with yogurt and zucchini
Chef: Andrea Sertoli
Yield: Serves 4

Ingredients:
1 clove garlic
1 tablespoon chopped basil
Vegetable broth, as needed
7 tablespoons extra-virgin olive oil
0.7 lb Orecchiette Pasta
0.33 lb Shelled peas
0.33 lb Leeks
2 tablespoons chopped parsley
6.7fl. oz. Greek yogurt
1 lb Zucchini
S&P to taste

Method:
First, thinly slice the leek, put to heat three tablespoons of olive oil and pour the leeks and cook; if necessary, add a ladle of vegetable broth. In another pan, put a tablespoon of EVOO and add the peas; cook them and also add broth if needed. Let it cook for a few minutes. Meanwhile, cut the zucchini into matchstick and cook in a skillet with a little ‘oil and chopped garlic. Add the zucchini with oil and cook for a few minutes, the zucchini should not stick together but remain intact. When the leeks are cooked, put them together in a blender with yogurt and blend it all until a smooth paste. Then cook the orecchiette and while the pasta is cooking chop the parsley and basil. In a bowl, pour the cream with yogurt and vegetables, salt and pepper and mix well. Once the pasta is cooked, pour into the bowl and mix it all. You can serve the orecchiette with yogurt zucchini and peas leeks hot and cold, like pasta salad.

Recipe: Crostini with mushrooms and Swiss cheese
Chef: Arianna Sertoli
Yield: Serves 4

Ingredients:
1 clove garlic
150 g Chanterelle Mushrooms
8 tablespoons Grated Swiss cheese
3 tablespoons extra virgin olive oil
8 slices bread
1 bunch parsley
S&P to taste

Method:
Clean the mushrooms with a damp, soft cloth – or, if the mushrooms are particularly contaminated with soil, wash quickly with cold water and dry with a clean cloth. Cut the slices of bread about a finger high and arrange on a baking tray and bake. Turn on the grill and grill the slices of bread to toast them. Take them out and lay on top a teaspoon of grated Swiss cheese, and bake again until the slices of bread have their layer of cheese golden. Cut the mushrooms into small pieces and put them in a pan with oil and a clove of crushed garlic. Cook the mushrooms on low heat, until they are cooked, then add salt and pepper, add the chopped parsley, and turn off the heat. Remove the croutons from the oven and add each of the prepared mushrooms. Serve immediately. You can prepare these different crostini with mushrooms, like porcini, tacks, etc.

Recipe: Salmon Burgers
Chef: Andrea Sertoli
Yield: Serves 4

Ingredients for 4 burgers:
One tablespoon chopped dill
2 small fresh onion
Extra virgin olive oil, to taste
2 tablespoons bread crumbs
1 fresh red chili
1 lb. Salmon fillet, skinned and boned
One tablespoon mild mustard
1 egg
S&P to taste

Method:
To prepare the salmon burger, first cut salmon fillet into strips about half an inch high, and then cut them into small cubes. Then chop the green onions, dill, and half a fresh chili. Put the salmon in a bowl, add the onions, the chili and chopped dill, and mix well. Stir in a tablespoon of mustard, season with salt and pepper. Finally, add an egg and two tablespoons of bread crumbs. Then stir well to mix the ingredients. Divide the mixture into 4 equal parts (while your hands are wet with water, or by using the appropriate tool), consisting of the 4 burgers. Grease a pan with little olive oil and cook the salmon burgers about 2 minutes per side, just turning halfway through cooking.

Recipe: Baked Onions
Chef: Andrea Sertoli
Yield: Serves 4

Ingredients:
2 lbs. Onions (red and white)
2 tablespoons Extra virgin olive oil
2 tablespoons bread crumbs
Parsley
S&P to taste

Method:
Peel and clean onions, then boil for 7-8 minutes in salted water. Drain and cut in half with a sharp knife. Oil a baking dish and arrange the onions with the cut side facing up, season with salt and pepper, cover with plenty of chopped parsley, and sprinkle with bread crumbs. Finish with a sprinkling of extra virgin olive oil. Bake at 350°F for 60-75 minutes until the onions are well cooked, dried and lightly toasted (check the cooking of the onions stinging with a toothpick). If you want to obtain a gratin and gilded the last 10 minutes put the oven to 400°F in grill mode.

Enjoy!

eventName: Date Night Hero with Select Italy
eventLiveDate: 11/18/11
talentName: Andrea Sertoli, Arianna Sertoli
segmenttypeID: 13

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