This is an adaptation of a chocolate chip muffin recipe by Laura Brody that appears in the Chocolate American Style cookbook; with recipe changes by J. Gallucci. This is a definite ‘make again’!

Ingredients: Topping

2 tablespoons unsweetened cocoa powder (recommend using King Arthur Double Dark Cocoa Powder Blend)

½ cup all-purpose flour (62 grams)

1/3 cup light brown sugar, packed (64 grams)

4 tablespoons unsalted butter (56 grams), room temperature

½ cup sliced almonds

Ingredients: Cake

2 cups all-purpose flour (250 grams)

1 teaspoon baking powder (6 grams)

1 teaspoon baking soda (6 grams)

½ teaspoon salt

4 ounces (113 grams) unsalted butter

1 cup granulated sugar (200 grams)

2 extra-large eggs

1 cup plain yogurt (not Greek) (8 ounces)

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 ½ cups bittersweet chocolate chips (7.5 ounces)

Instructions:

Preheat oven to 350º F. Butter and flour a springform pan, and set aside.

Topping: Blend the first three ingredients of the topping (cocoa, flour, and brown sugar) in a small bowl and blend with a fork then add the butter. Work the ingredients with your hands until large crumbs form, and set aside.

Cake: Sift together the dry ingredients (flour, baking powder baking soda, and salt) in a medium-sized bowl. Reserve.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until fluffy, 2 minutes. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.

Reduce the speed to low add the vanilla and almond flavorings and half of the flour mixture and fold into the batter. Add the yogurt and mix to blend. Add the remaining flour mixture and fold into the batter, making sure to scrape down the side of the bowl to incorporate all of the ingredients.

Remove the bowl from the stand and fold in the chocolate chip with a stiff spoon.

Scoop the batter into the prepared pan and smooth the top with an off-set spatula. Sprinkle the topping evenly over the cake batter, then top with the sliced almonds. Bake the coffeecake in the center of the oven for 60-65 minutes. The cake is done when the internal temperature reaches 210 degrees and a wooden cake tester inserted near the center of the cake has a few crumbs on it when removed.

Do not overbake. Allow the cake to cool for 20-30 minutes before serving.

Makes 12 servings.

Food Photography and Food Styling by © James A. Gallucci, 2024

Mom’s Nut Roll is a soft, sweet yeast dough filled with sweetened walnuts and golden raisins. The dough has a hint of lemon that adds a brightness not found in most other varieties outside of Italy.

While nut roll originated in Eastern Europe, this version has been passed down through four generations of my family from my Venitian grandmother and has been recreated from hand-written notes. It remains a family Christmas tradition to this day and will continue for future generations to come.

Dough

½ cup (122 grams) whole milk

3 tbsp. (38 grams) granulated sugar

4 cups (480 grams) all-purpose flour

8 oz. (227 grams) butter, unsalted, room temperature

3 large (51 grams) egg yolks

1 packet (7 grams) dry yeast

1 teaspoon (6 grams) salt

1 tablespoon (6 grams) grated lemon zest

½ tsp. (3 grams) vanilla extract

Filling

1 cup (145 grams) golden raisins, soaked for 3-6 hours in 2 cups of boiling water. Reserve

4 cups (454 grams) walnuts

½ cup (100 grams) granulated sugar

3 (99 grams) large egg whites

————————————————

1 large egg

1 tablespoon heavy cream

Dough:

Heat milk and sugar in a microwave-safe bowl and microwave on HIGH for 3, 10-second bursts until the mixture reaches 100°F. Alternatively, heat milk and sugar in a small saucepan over low heat until the mixture reaches 100°F (do not overheat). Add yeast and stir to blend; set aside.

Place the warm milk mixture and remaining dough ingredients into the bowl of an electric mixer fitted with the dough hook. Mix for 5 to 7 minutes at low speed until the dough pulls away from the sides of the bowl and forms a loose ball. Gather the dough and all remaining bits and form it into a ball, then divide it into 3 equal portions, about 11 ounces (300 g) each. Form each piece of dough into a 4 x 5-inch rectangle, and wrap each in plastic wrap. Refrigerate overnight.

Filling:

Drain the water from the raisins and pat dry; set aside. Place the walnuts and sugar into the bowl of a food processor. Pulse until the walnuts are very finely chopped. Whisk the egg whites in a medium bowl until foamy. Stir in the walnuts, sugar, and raisins and mix until well blended.

Assembly:

Preheat oven to 350°F.

Roll each piece of dough into an 8 x 11 inches rectangle on a floured surface. Turn the dough so the long edge faces you and spread 1/3 of the walnut mixture over the dough, leaving 1/2 border. Roll the dough into a log and place a parchment-lined cookie sheet, seam-side down. Repeat with the remaining 2 pieces of dough. Cover the logs with a clean dishtowel or plastic wrap and let rise for 4-6 hours or until it has nearly doubled in volume.

Cut 4 horizontal slits across the top of each nut roll. Whisk the egg and cream together and brush on each nut roll. Bake for 30-35 minutes until the internal temperature reaches 210 degrees.

Cool completely. Using a serrated knife, trim the uneven ends and cut into 1⁄2” inch slices and then dust with powdered sugar (optional).

Recipe featured on the 2021 national ad campaign, BakeNotBuy for Plugra Butter <https://plugra.com/recipe/moms-nut-roll/>

Recipe Development, Photography, Food Styling by James A. Gallucci, 2023

Chicken Piccata with Lentils

Recipe featured in La Tavola — a collection of Italian and Italian-inspired recipes.

Ingredients

½ pound dry lentils

2 medium bay leaves

3 cups water

4 boneless, skinless chicken breasts (about 1 pound)

½ cup all-purpose flour

3 tablespoons extra virgin olive oil

3 tablespoons unsalted butter, divided

2 ounces pancetta, cut into ¼ inch cubes

2-3 shallots, minced

1 large lemon, thinly sliced

Juice from 1 large lemon

3 cups chicken broth

¼ cup capers (small), rinsed

¼ cup fresh parsley, minced

Sea salt and fresh ground black pepper

Lemon wedges for garnish

Instructions

Lentils

In a medium-stock pot, bring water to a boil and add the lentils. Add 1 tablespoon of butter, a pinch of sea salt, and bay leaves. Simmer on low heat for 20-30 minutes or until lentils are tender but firm. Drain and reserve. Adjust for salt and pepper. Reserve.

Chicken

Preheat oven to 350 degrees.

Trim chicken of any excess fat. Cut each breast horizontally to make 2 pieces about ½ inch thick. In a bowl or plate add the flour and ½ teaspoon each of sea salt and freshly ground black pepper and stir to combine. Dredge each piece of chicken in the flour and shake off excess flour.

Heat half of the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Working in batches, cook the chicken until golden, about 3-4 minutes. Flip and cook for an additional 2-3 minutes. Transfer the chicken to a heat-proof platter. Add the remaining chicken to the saute pan and the rest of the olive oil and cook the remaining chicken until both sides are golden brown. Add the chicken to the serving platter and place it in the oven to finish cooking.

To the same sauté pan, add the pancetta and sauté for 3-4 minutes until brown and the fat has rendered. Add the shallots and sauté for 2 minutes more, stirring frequently. Add the chicken broth and stir, scraping the bottom of the pan. Remove the seeds from the lemon slices and add to the sauce. Simmer on medium-low heat for 10 minutes until fragrant. Remove the lemon slices and discard.

To make the sauce, add the lemon juice, the remaining 2 tablespoons of butter, chopped parsley, and the capers. Adjust for salt and pepper.

Use an instant-read thermometer and check that the chicken has reached an internal temperature of 165 degrees. Remove the platter from the oven and tent to keep warm.

Spoon the cooked lentils onto a serving platter and place the chicken on top. Pour the sauce over the lentils and the chicken and serve with additional lemon wedges.

Serves 4

Recipe Development, Food Styling, and Photography by               © James A Gallucci, 2012

Ingredients

4 medium-large peppers of mixed colors (yellow, orange, red)

1 medium onion

2 medium cloves of garlic

2 large leaves of kale or about 1 cup of packed leaves

2 tablespoons of olive oil, divided

½ pound ground turkey

½ pound ground bison

½ cup rice

8 ounces of feta cheese, crumbled

2 8-ounce cans of fire-roasted tomatoes

½ teaspoon sea salt

1-2 teaspoons dried basil

¼ cup of dry white wine (optional)

½ teaspoon freshly ground black pepper

2 slices of Provolone cheese, cut into quarters

Instructions

Cook the rice according to package instructions.

Preheat the oven to 350º F.

While the rice is cooking, wash and dry the peppers. Cut off the tops of the peppers. Reserve. Remove all of the white pith and seeds from the peppers and place them in a square or oval baking dish that is just large enough to hold them without falling over.

Drain the water from the rice.

Dice the onion, and mince the garlic. Remove and discard the main stem from the kale and roughly chop. Reserve each.

Drain the liquid from the cans of tomatoes into a small bowl and reserve.

Brown the meats in 1 tablespoon of olive oil and sauté until almost fully cooked. Transfer the cooked meat to a large mixing bowl.

In the same pan, add the remaining 1 tablespoon of olive oil and saute the onion and garlic until the onions are transparent, then transfer to the bowl with the meat. Add the chopped kale and a tablespoon of water to the same pan and saute on medium heat until wilted, about 3-4 minutes, then add to the meat mixture.

Add the feta, salt, pepper, dried basil, drained tomatoes, and cooked rice to the meat, and mix until the mixture is completely combined.

Using a large spoon, stuff the meat into the cavity of each pepper, pressing gently to fill each pepper completely. Repeat with each pepper. Top each pepper with any remaining meat mixture by mounding it with a spoon and pressing gently to keep it from falling off.

Pour the remaining tomato liquid and wine into the bottom of the baking dish and place the pepper tops next to each pepper.

Cover the baking dish tightly with foil and bake for 50 minutes. The peppers should be soft but still hold their shape. Remove the foil and return the peppers to the oven and bake for an additional 10-15 minutes until the tops are brown. Remove from the oven and top each with a slice of provolone cheese. Loosely replace the foil so the cheese melts.

To serve. Place each pepper in a wide bowl or plate and place the top on each.

Serves 4

Recipe Development, Food Styling, and Food Photography by ©James A. Gallucci, 2023

Ingredients:

3 bone-in chicken breasts

1 12-ounce jar of mild salsa verde

3 8-ounce cans of beans (Cannellini, Black, or Garbanzo)

1 large onion

4 medium peppers

4 medium celery ribs

4 fresh tomatoes (optional)

2-3 tablespoons of olive oil

½ cup of dry white wine

1 quart of chicken stock

Freshley ground black pepper

½ cup fresh cilantro, roughly chopped

Instructions:

Place the chicken breasts in a shallow baking dish and cover with half the salsa verde. Bake uncovered at 350º for 20 minutes or until an instant read-thermometer reaches 165º.

Meanwhile, prepare the vegetables and beans. Drain the water from the cans of beans and rinse. Chop the peppers and tomatoes, removing all of the seeds. Dice the onion and celery. Chop the cilantro and reserve in a separate bowl.

Remove the baking dish from the oven and allow it to cool while you cook the vegetables.

Heat the olive oil in a large stock pot over medium-high heat. When hot, add the vegetables and saute. When the peppers soften and the onion becomes transparent, add the beans, the remaining salsa verde, wine, and chicken stock. Reduce heat to medium-low and simmer for 20-30 minutes.

When the chicken has cooled, separate the chicken from the bones and shred it into large bite-size pieces. About 10-12 minutes before serving the chili, add the shredded chicken and chopped cilantro and mix to combine. Adjust for salt and pepper.

Serve with grated cheddar cheese and cornbread.

Prep time: 20 minutes. Total bake/cook time: 40 minutes. Serves 4-6.

Recipe Development, Food Styling, and Food Photography by James A. Gallucci ©2023

Ingredients

4 boneless, skinless chicken breast halves

Marinade

1 large bunch of Cilantro (leaves and stems), about 2 cups packed

1 medium-sized garlic clove

1-inch piece of fresh ginger, grated (about 1 teaspoon)

1½ cups whole-milk Greek yogurt

juice of 2 limes (2 teaspoons)

¼ teaspoon freshly ground black pepper

½ teaspoon sea salt

Instructions

Blend all ingredients in a food processor or a blender until completely smooth. Reserve ½ cup of the marinade for the dipping sauce.

Wash and dry chicken, then place in a glass or non-reactive baking dish with 2-inch sides. Pour marinade over chicken and turn to coat evenly. Cover with cling film and refrigerate. Allow chicken to marinade for 3-4 hours, turning over halfway. Half an hour before cooking, remove the chicken from the refrigerator to bring it to room temperature.

Preheat the grill to High. Oil the grates and grill the chicken on one side for 5 minutes. Flip and base the chicken with the remaining marinade and grill for 10 minutes more, with the cover closed. When browned, move the chicken to the back of the grill to finish cooking,

Insert an instant-read thermometer into the thickest part of the breast and cook the chicken until the internal temperature reaches 165º, about 10 minutes more. Remove the chicken from the grill and tent with aluminum foil. Allow to rest for 10 minutes before serving.

Discard all unused marinade.

Marinade / Dipping Sauce

½ cup whole-milk Greek yogurt

½ cup prepared marinade

½ teaspoon sea salt

In a small bowl, mix the reserved marinade with the remaining yogurt. Mix to blend. Adjust for salt and pepper.

Cut chicken into large pieces and pass with the dipping sauce.

Serves 4

Recipe Development, Food Styling, and Food Photography by © James A. Gallucci, 2022

Ingredients

Biscuits

2¾ cups (345g) all-purpose flour, plus extra for hands and work surface

¼ cup (50g) granulated sugar

4 teaspoons aluminum-free baking powder

½ teaspoon baking soda

1 teaspoon fine sea salt

¾ cup (180g) unsalted butter, frozen

1 cup (240ml) cold buttermilk

2 Tablespoons (30ml) heavy cream

Coarse sugar, for sprinkling (optional)

Strawberries

2 quarts of strawberries, sliced in half or into 1-inch quarters

¼ cup (50g) granulated sugar

2 teaspoons Rum (optional)

Whipped Cream

2 Tablespoons (10 grams) granulated sugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy cream

Instructions

Strawberries: Combine the strawberries, rum, and granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. Reserve.

Biscuits: Preheat oven to 400°F. Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl and whisk to combine. Grate about 3 tablespoons of the frozen butter into the dry ingredients, and mix. Repeat until all of the butter has been incorporated.

Add the buttermilk and blend together with a large spoon until just combined. Do not overwork the dough. The dough will be very crumbly. Transfer the dough onto a floured work surface and bring it together with floured hands. Flatten the dough into a ¾-inch thick rectangle. Fold it over and gently flatten it into a ¾-inch thick rectangle. Repeat this step two times, turning the dough a quarter turn with each fold.

Cut the dough into 3-inch circles without twisting the cutter. Repeat until you have 10 biscuits.

Arrange biscuits in a 10-inch cast iron skillet, making sure the biscuits do not touch.

Brush the tops with the heavy cream and sprinkle with coarse sugar. Allow to rest for 5 minutes and bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven and cool in the pan for at least 10 minutes before assembling.

Whipped cream: Using an electric mixer, beat the heavy cream, granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3-5 minutes.

To Assemble: Slice each biscuit in half. Divide the strawberries and any liquid evenly between each biscuit and top with whipped cream. Serve immediately.

Recipe, Photography, and Food Styling by © James A. Gallucci, 2023

Apple Cider Donut Cake — there are many versions of the recipe, but my recipe uses the reverse cream technique that results in a finer crumb, texture, and flavor.

Ingredients

Cake

3 cups of all-purpose flour (360 grams), divided

1 cup butter (room temperature)

1 cup white granulated sugar

¼ cup dark brown sugar

1 teaspoon baking powder

¼ teaspoon baking soda

2 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

2 x-large eggs

1 cup apple cider concentrate (8 ounces)

1 cup unsweetened applesauce (8 ounces)

2 teaspoons vanilla extract

Topping

¼ cup granulated sugar (50 grams)

1 teaspoon ground cinnamon

1 tablespoon butter, melted

Instructions

Apple Sauce (make in advance)

Cut apples into ½-inch wedges, remove the seeds, and add to a saucepan. You should have about 2 cups of apple slices from 2-3 large apples. Cover the saucepan and bring it to a boil. Reduce the heat to medium-low and cook the apples for 20 minutes or until very soft. Add the cooked apples to a food mill and process to remove the skin. Allow the apple sauce to cool before using.

Apple Cider Concentrate (make in advance)

In a small saucepan, bring 3 cups of apple cider to a low boil. Cook until reduced to I cup. Cool to room temperature before using. This can be made several days in advance and refrigerated until needed.

Bring butter and eggs to room temperature before proceeding.

Cake

1. Preheat the oven to 350 degrees. Spray a 10-quart Bundt pan generously with nonstick spray, then dust with flour and a little white sugar.

2. In a medium-sized bowl, blend the wet ingredients: eggs, apple cider, apple sauce, and vanilla. Mix in the cinnamon and nutmeg. Reserve

Fit a stand mixer with the whisk attachment.

3. Add 2 cups of flour and the remaining dry ingredients (white sugar, brown sugar, flour, baking powder, baking soda) to the bowl and whisk to blend, about 30 seconds.

Switch to the paddle attachment.

4. Cut the butter into small cubes and add it to the bowl. Mix the flour/butter mixture until it has the consistency of fine sand, about 3-5 minutes.

5. Add the wet ingredients and mix until well blended. Do not over-beat, about 3 minutes. Fold in the remaining 1 cup of flour until just incorporated, 1 minute more.

6. Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan on the countertop sharply to remove any air bubbles. Bake for 45-50 minutes or until a cake tester inserted in the center of the cake comes out clean with a few crumbs attached.

7. Cool the cake for at least 20 minutes, then invert it onto a cooling rack. Melt the butter in a small saucepan or in a microwave-safe bowl, and brush the cake with the melted butter.

8. Place a piece of butcher paper or a baking sheet under the wire rack and dust the cake generously with the sugar/cinnamon topping, pressing the topping into the cake as you go.

Serves 10

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022

Ingredients

Cake

¾ cup (170g) unsalted butter, room temperature

¾ cup (150g) granulated sugar

1 tablespoon lemon zest

3 large eggs, room temperature

1 teaspoon vanilla extract

2 cups (240g) of all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1/3 cup buttermilk, room temperature

¼ cup sour cream, room temperature

1 cup blueberries, plus ½ cup

Glaze

2 cups (240g) confectioners sugar

3-4 tablespoons whole-milk Greek yogurt

¼ teaspoon vanilla

1 teaspoon lemon juice

Instructions

Cake:

Preheat oven to 350°F. Line the bottom and sides of a 9 x 5-inch loaf pan with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest and beat for 30 seconds to release the oils from the lemon to infuse the sugar. Alternatively, you can use your hands to massage the zest and sugar together.

Add the butter and blend together until light and fluffy, about 2 minutes.

Add one egg at a time and beat for 1 minute, scraping down the sides of the bowl between each addition. Add the vanilla and the sour cream and mix until well combined.

In a medium bowl, whisk together flour, baking powder, and salt. Reserve.

Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Combine on low speed until just combined.

Mix 1 cup of blueberries with 1 teaspoon of all-purpose flour and toss to coat. Gently fold the blueberries into the batter using a spatula until evenly combined. Do not over-mix.

Transfer the batter to the prepared loaf pan and spread to fill all corners. Add the remaining blueberries to areas that appear to be missing berries.

Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Alternatively, the cake can also be made in an 8x8-inch square pan. Bake for 20-25 minutes.

Glaze:

Mix all ingredients in a small bowl until smooth. Reserve. Let the cake cool completely (room temperature) before proceeding. Pour the glaze over the cake evenly, allowing it to drip over the sides. Refrigerate to set.

The cake is best if made a day or two in advance.

Recipe by brownbutterblondie.com, with changes by J. Gallucci.  Recipe Development, Food Styling, and Photography by © James A Gallucci, 2023

Grilled Oranges and Gorgonzola Salad — It’s the dead of winter and I’m craving the flavors of summer. Fortunately, one of the first varieties of orange to ripen. Cara Cara oranges are sweet, juicy, thin-skinned, and perfect for this salad and the simple dressing is designed to enhance its flavors. Serve this in the new year for a special treat.

The salad is best served at room temperature. For special occasions or for the holidays, try adding dried cranberries or pomegranate seeds.

The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines.

Ingredients

3-4 Cara Cara oranges

3-4 cups mixed salad greens

6 ounces Gorgonzola cheese

½ of a small red onion, thinly sliced

¼ cup extra virgin olive oil

2-3 tablespoons of balsamic vinegar

½ teaspoon sea salt

Freshly ground black pepper

Instructions

Wash and dry the salad greens and add to a large mixing bowl. Remove the zest and pith from the oranges and cut them into 1/2-inch thick slices.

Brush a cast-iron skillet* or panini press with olive oil and pre-heat on high. When hot, grill the orange slices for 2-3 minutes until nicely charred. Flip and repeat on the other side. Transfer the slices to a dish and refrigerate to cool.

Mix the olive oil, vinegar, and salt to make the dressing. Reserve

To Assemble

Toss the salad greens and the red onion slices with half of the dressing and transfer to a large platter. Arrange the orange slices on the platter, then add the gorgonzola cheese evenly around the orange slices. Drizzle the remaining dressing over the salad and add a few grinds of black pepper.

*Can also use an outdoor gas grill.

Recipe Development, Photography, and Food Styling by © James A Gallucci, 2015

Here’s my adaptation of our family’s potato salad. We’ve been enjoying this for generations. As far as I can recall, the original recipe came from my aunt, who got it from her mother. My twist includes capers and a touch of lemon zest. It’s the perfect accompaniment to any outdoor BBQ. It wouldn’t be summer without it and is best when made at least one day in advance. Toss before serving.

Recipe to come

Recipe Development, Food Photography, and Food Styling by © James A. Gallucci, 2023

Creamy Tomato Soup — The classic American comfort food paired with a crusty grilled cheese sandwich. There are no other combinations that can warm you up on a cold winter day.

Ingredients

1 Tablespoon olive oil, plus more for garnish

2 onions, chopped (2 cups)

1 medium carrot, grated

¼ cup celery tops with leaves, chopped

2 medium cloves of garlic, chopped

2, 28-oz cans (56 oz) of peeled-whole tomatoes with their juice, preferably San Marzano

2 cups chicken broth

2 teaspoons dried tarragon

½ teaspoon salt and a few grinds of freshly ground black pepper

½ cup heavy whipping cream

Instructions

Heat olive oil in an enameled Dutch oven over medium-low heat. Add the onions and sauté until the onions are clear, about 3-4 minutes, stirring occasionally. Add the celery and minced garlic and sauté 1 minute more until the garlic becomes fragrant.

Pour the contents of the tomato cans into a bowl and remove the hard core/stem ends from each tomato with your fingers. (Removing the core before cooking removes the bitterness from the tomatoes and the carrot adds natural sweetness). Discard the core/stems.

With your hand, crush the tomatoes into chunks. Add crushed tomatoes with their juice, chicken stock, tarragon, carrot, salt, and black pepper to the Dutch oven. Stir together and bring to a rapid simmer then reduce heat to low. Cover the pot with the lid and simmer for 30 minutes.

Remove the pot from the stovetop. Using an immersion blender, blend the soup until smooth, or to desired consistency. Return the pot to the stovetop, mix in the heavy cream, and simmer on low heat for an additional 5 minutes. Season to taste with salt and pepper. Serve soup and garnish with additional olive oil and a little heavy cream.

The soup is shown with a grilled cheese sandwich made with sourdough bread, provolone, and smoked Swiss cheese.

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022

Ingredients

2 cups (250 grams) of bread flour

2 cups (250 grams) of semolina flour

2 teaspoons (10 grams) kosher salt

2 teaspoons (8 grams) of instant yeast

1¾ cups (400 grams) of warm water (105-110 degrees)

4 tablespoons olive oil, plus more

1 tablespoon butter

1 tablespoon rosemary, minced

1 teaspoon rosemary, whole

3 cloves of garlic, minced

1 large onion, sliced

½ pound mushrooms (mix of crimini and shitake)

½ cup pitted calamata olives

Instructions

In the bowl of a stand mixer, whisk together the flour, salt, and instant yeast. Attach the dough hook.

Add the warm water and mix until the liquid is absorbed, scraping the sides of the bowl with a rubber spatula. Knead until the ingredients form a sticky ball of dough. Coat the top of the dough with olive oil and cover the bowl with plastic wrap and secure it with a rubber band. Allow the dough to rise in a warm location until doubled in size, about 2 hours.

Line a 9×13-inch pan with a sheet of parchment paper. Coat the parchment paper and sides of the pan with a generous amount of olive oil, about 2 tablespoons.

Fold the dough over onto itself 4 times, turning the dough a quarter turn after each fold. Transfer the dough to the pan and spread it with your fingers to fill the edges then place the pan in the refrigerator overnight.

Pour the remaining olive oil over the dough, then sprinkle with the minced rosemary. With oiled fingers, poke holes in the dough to form small pockets of oil. Cover with plastic wrap and let rise until doubled, about 2 hours more.

Preheat the oven to 425 degrees.

Cut the onion in half then cut it into thin slices. Melt the butter in a pan and sauté the onions tossing frequently for about 3 minutes. Add the mushrooms and sauté for 3 minutes more just until the onions become transparent, add the minced garlic and sauté for 30 seconds more.

Remove the plastic wrap. Evenly arrange the onion-mushroom mixture and olives over the dough then top with rosemary leaves.

Bake for 25-30 minutes until deep golden in color

Cool in the pan, then transfer the bread to a cutting board and remove the parchment paper.

Makes 8, 3¼ x 4½ inch pieces.

Split Pea Soup with Smoked Ham — originates from New England and is often served as a puree. However, I prefer a chunky version that has a more stew-like consistency with carrots and lots of big chunks of smoked ham. Serve this with crusty bread as a main meal. Enjoy!

Ingredients

1 leek (2 cups sliced)

4 medium carrots

2 stalks of celery with leaves (1 cup)

½ cup dry white wine

1 tablespoon of olive oil

1, 2-pound bone-in smoked ham hock

2 medium size bay leaves

1 quart of chicken broth

1 quart of water, plus more as needed

1 pound of dried split peas

2 cloves of garlic

1 teaspoon sea salt

½ teaspoon white pepper

Instructions

Slice the leek lengthwise, rinse to remove any soil, and then slice into ¼-inch wide strips. Wash the carrots and slice them into coins. Dice the celery into ½ inch pieces and chop the garlic.

Heat the olive oil in a 6-quart Dutch oven on medium-high heat and add the leeks. Sauté for 3-5 minutes until soft. Add the celery, and garlic and saute for 30 seconds more. Add the wine and simmer for about 1 minute. Add the smoked ham hock, chicken broth, and bay leaves, then pour enough water to just cover the ham hock. Cover the Dutch oven with the lid and simmer on low heat for 3 hours or until the meat can easily pull off the bone.

Remove the ham hock and allow it to cool for 20-30 minutes. Meanwhile, add the carrots and the split peas to the Dutch oven. Increase the heat to bring the Dutch oven back up to a simmer.

Separate the meat from the bone and break it into bitesize chunks. Discard the bone, skin, and any pieces of fat.

Add the meat back into the Dutch oven and mix to distribute. Simmer for an additional 30-40 minutes, covered. The soup is done when the peas are soft and smooth and fall apart when stirred.

Remove the bay leaves before serving. Makes 6-8 servings.

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2022

There’s nothing like a big pot of lentil stew made with a smoked ham hock, carrots, and potatoes to warm you up on a cold winter night. Serve it with a loaf of home-baked bread (see recipe) for a heartwarming meal.

Ingredients

1 large onion (1½ cups)

3 medium carrots

2 stalks of celery with leaves (1 cup)

½ cup dry white wine

1 tablespoon of olive oil

1, 2-pound bone-in smoked ham hock

2 medium size bay leaves

2 tablespoons parsley

1 quart of water, plus more as needed

1 quart of chicken or vegetable stock

1 pound of dried green lentils

2 cloves of garlic

1 teaspoon sea salt

½ teaspoon white pepper

Instructions

Chop the onion into ½ inch pieces. Wash the carrots and slice them into coins. Dice the celery and parsley. Slice or chop the garlic.

Heat the olive oil in a 6-quart Dutch oven on medium-high heat and add the onions. Sauté for 3-5 minutes until soft. Add the garlic and celery and sauté for 1 minute more. Add the wine and simmer for 1 minute.

Add the smoked ham hock, carrots, broth, and bay leaves then pour in enough water to just about cover the ham hock. Cover the Dutch oven with the lid and simmer on low heat for 3 hours or until the meat can easily pull off the bone.

Remove the ham hock and allow it to cool for 5-10 minutes. Meanwhile, add the lentils to the Dutch oven.

Separate the meat from the bone and break it into bitesize chunks. Discard the bone, skin, and any fat, then return the meat back to the Dutch oven.

Add the parsley and potatoes to the pot and simmer on medium-low heat for an additional 30-40 minutes, covered. The stew is done when the lentils are soft and no longer gritty.

Remove the bay leaves before serving. Serves 6

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2023

There’s nothing quite like the aroma that fills the room when a hot loaf of bread is pulled out of the oven! Similar in texture to whole wheat, Spelt flour has a nutty, molasses sweetness that makes this bread even more flavorful. The recipe was adapted from the popular no-kneed, overnight raise bread recipe which does most of the kneading for you. However, this recipe adds two additional folds to ensure a soft texture with a crunchy crust. I usually assemble the dough by late morning so it’s ready to bake early the following day. Serve it with a big bowl of Lentil and Smoked Ham Stew for a hearty winter meal that never disappoints.

Yield: One 1-pound loaf

Ingredients

150 grams of organic Spelt flour (whole wheat or semolina)

300 grams of bread flour, plus more for dusting

2 teaspoons (7 grams) of active yeast (1 packet)

2 teaspoons (11 grams) of sea salt

340 ml of water (340 grams)

Cornmeal

Instructions

Whisk the flour, yeast, and salt together in a large bowl for 10 seconds. Heat the water to 105-110 degrees in a separate bowl or pot and add to the dry ingredients. Mix with a sturdy spoon until everything is blended for about 3-5 minutes.

Cover with plastic wrap. Alternatively, (preferred method) use a stand mixer fitted with the dough hook attachment. Mix until the dough starts to collect onto the dough hook. Remove the hook from the bowl and cover it with plastic wrap. The dough will appear shaggy and sticky.

Allow the dough to rest at warm room temperature, about 65-70 degrees for 12-15 hours or overnight.

At this point, the dough should be covered with small bubbles and be more than double in size. Turn out the dough on a clean work surface (no flour) and fold it onto itself by stretching one end over the other. Turning the dough a quarter turn after each fold and repeat until all four sides have been folded over. Return the dough to the bowl, cover tightly with plastic wrap, and let rest for another 4-6 hours.

Lightly dust the work surface with a little more Spelt flour and turn out the dough; sprinkle the dough with a little more Spelt flour and fold each corner onto itself by pulling one end over and pinching it in the center. Turning the dough a quarter turn after each fold and repeat the fold 3 more times, then shape it into a ball. Generously coat a thin cotton or linen towel with cornmeal, put the dough seam-side down on the towel, and dust the top with more cornmeal. Re-cover with plastic wrap and let rise for another 2 hours. The dough will double in size and will not readily spring back when poked with a finger.

At least a half-hour before you bake the dough, place a 6 to 8-quart covered cast iron pot in the oven and heat the oven to 450 degrees.

Carefully remove the pot from the oven and remove the lid. Pickup the towel from the corners and roll the dough into the pot. The dough will appear a bit loose but should hold its shape. Shake the pan once or twice to move it to the center as much as possible. Replace the lid and bake for 30 minutes, then remove the lid and bake for another 15 to 20 minutes. The loaf should have a beautiful golden brown color and sound hollow when tapped on the bottom. Remove the bread from the pot and cool.

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2023

Linguine with Clams and Salmon — Originating from the Campania region of Italy where you’ll find the Bay of Naples, are the waters of the Mediterranean Sea where clams are plentiful. My version includes salmon, which adds even more flavor to this simple but delicious dish.

Ingredients

1 pound wild-caught salmon

2 pounds Littleneck clams (40 to 45), scrubbed

1 pound linguine

3½ tablespoons extra-virgin olive oil, divided

½ cup finely chopped shallot or onion

4 cloves of garlic, coarsely chopped

1 cup dry white wine, such as Pinot Grigio

¼ teaspoon red pepper flakes

¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped

2 tablespoons unsalted butter

1 teaspoon lemon zest, from 1 lemon, plus more to taste

1 tablespoon lemon juice, from 1 lemon, plus more to taste

Kosher salt and freshly ground black pepper

Instructions

Wash the clams in a large bowl of cold water with a tablespoon of cornmeal. Let sit for 20 minutes, then scrub clean and transfer to a clean bowl.

Meanwhile, preheat the oven to 350 F. Wash, pat dry the salmon, and place on a baking sheet lined with parchment paper. Using a pastry brush, evenly distribute 2 teaspoons of olive oil over the salmon. Dust with a little salt and a few grinds of black pepper and bake until just flakey, about 12-15 minutes. Remove from the oven and tent with aluminum foil to prevent the fish from drying.

Bring 4 quarts of water to a boil in a large pot over high heat. Add 2 tablespoons of kosher salt and stir to dissolve. Add the linguine and cook according to the package directions - less than 2 minutes of the recommended time until very al dente.

Meanwhile, heat a very large sauté pan over medium-high heat. Add 2 tablespoons of olive oil and heat until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the white wine, red pepper flakes, ½ teaspoon kosher salt, clams, and ¼ cup of parsley; bring to a simmer and cook, covered, until the clams open, 5 to 7 minutes. Discard any unopened clams.

Separate the salmon from the skin and cut it into large bite-size pieces.

Reserve ½ cup of the cooking water and drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta or divide them between the serving bowls).

Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, about 2 minutes more. Add the reserved cooking water a few tablespoons at a time to create the sauce.

Remove the pan from the heat. Add the butter, the salmon, and any of its juices, the remaining olive oil (2 teaspoons), lemon zest, lemon juice, and the remaining 2 tablespoons of parsley and toss to coat. Taste and adjust the seasoning with more pepper or lemon juice.

Transfer to a serving dish or bowls and serve.

Prep Time: 20 Minutes, Cook Time: 20 Minutes, Total Time: 40 Minutes, plus 20 minutes to clean the clams. Servings: 6

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2022

Like most Italians, I crave Pasta with Sausage and Broccoli Rabe. Most any type of good-quality mild or spicy pork sausage can be used. However, the broccoli rabe must be garden-fresh or the bitterness will overwhelm the dish. Pair this with a crisp white wine made of the Vernaccia grape, like that from the region around San Gimignano.

1 pound dry pasta, preferably Gemelli or Orecchiette.

1 pound sweet Italian Sausage

4 cups of broccoli rabe (about 2 large bunches)

4 tablespoons extra virgin olive oil, divided

1 medium onion

2-3 cloves of garlic

1 cup of chicken or vegetable broth

¼ teaspoon fennel seeds

¼ teaspoon red pepper flakes (optional)

Locatelli pecorino romano cheese

Cut the onion in half, then cut each half into slices. Thinly slice the garlic cloves. Trim the broccoli rabe, discarding any large stems, and cut it into large, bite-size pieces.

Remove the casing from the sausage and form it into 1/2-inch pieces. Reserve.

Cook the pasta in salted water until just al dente (cooked but still firm). While the pasta is cooking, heat a heavy-bottom saute pot over medium-high heat and add 2 tablespoons of olive oil. When hot, add the sausage and brown on all sides. Reduce the heat to medium-low and add the onions and garlic. Saute for an additional 6-8 minutes until the onions become translucent.

Add the broccoli rabe pieces and the chicken broth and cover with a lid. Steam the broccoli rabe for 2 minutes, then remove the lid.

Drain the pasta, reserving 1/2 cup of cooking liquid. Toss the pasta with the sausage and broccoli rabe and return the pasta to the stovetop. Add some of the pasta water, a little at a time, and toss until the pasta is cooked, about 2 minutes more.

Toss with the remaining olive oil. Adjust for salt and pepper and serve with generous amounts of grated cheese.

Serves 4

Linguine with Squash Blossoms — It’s late in the summer and everyone has had their fill of zucchini, yet there are still blossoms on the plant, which is the perfect time to make this recipe. Use the flowers of any squash plant to bring a subtle sweetness to this, late-summer meal.

Ingredients

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

1-pound linguine pasta

1 large onion, diced

2 large red peppers

2 cups zucchini or squash blossoms

3 cloves of garlic, minced

¼ cup flat-leaf parsley, chopped

¼ cup fresh basil, minced

Sea salt and freshly ground black pepper

Instructions

Remove the stem and seeds from the peppers and slice them into ¼-inch julienne strips. Lightly rinse and dry the zucchini blossoms. Reserve

Bring a large pot of water to a boil. Add 1 tablespoon of salt, then add the pasta. Cook the pasta by reducing the time by 2 minutes so that the pasta is very al denté.

Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. When hot, add the peppers and sauté for 3 minutes until they are slightly charred but still firm. Add the white wine and sauté for 2 minutes more. Add the onions, garlic, a pinch of sea salt, and a few grinds of black pepper. Reduce heat to medium-low and sauté for 2-3 minutes. The peppers should be cooked but still slightly firm.

Reserve 1 cup of the pasta water then drain the pasta in a colander. Add the pasta to the peppers and onions and toss. Add pasta water 2-3 tablespoons at a time to finish cooking the pasta. Continue to add pasta water until the pasta is cooked (al dente) about 2 minutes more and has absorbed most of the cooking liquid, tossing gently, making sure to add enough water to make a thin sauce.

Add the squash blossoms and the butter and simmer on medium-low heat, for 1 minute more, tossing to combine. Top the pasta with parsley and basil and serve with a generous amount of grated Locatelli or Parmigiano Reggiani cheese.

Prep Time: 20 minutes

Cook Time: 20 minutes.

Serving: 4

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2022

Roasted Brussels Sprouts with Preserved Lemons — balance the flavors of grilled and roasted meats, and in this case, Brussels sprouts. The acid in the lemons mellows during the preserving process, adding a subtle freshness to the dish.

Originating from North Africa, whole lemons are preserved in salt and their own juices. Preserved lemons are salty, briny, and citrusy with a pleasingly fermented tang (that fermentation process also means preserved lemons are a source of gut-healthy bacteria.)

Ingredients

1½ pounds of Brussels sprouts

2 tablespoons olive oil

¼ cup chicken broth

¼ teaspoon salt and freshly ground black pepper

2 preserved lemons, cut into ½-inch pieces

Instructions

Preheat oven to 350 degrees

Wash the Brussels sprouts and trim off any brown or spotted leaves. Make a cut on the top of each sprout about 1/2 inch deep, turn 90 degrees, and repeat with another cut. (Extra larger sprouts, cut them in half. Extra small sprouts, leave them whole.) The goal is to keep the sprouts as equal in size as possible so they roast evenly.

Transfer the sprouts to a bowl and toss them with olive oil, salt, and a few grinds of black pepper then add them to a roasting pan. Arrange the Brussels sprouts in a single layer and scatter the preserved lemons evenly on top. Pour the chick broth around the edge of the pan and place the roasting pan in the center of the oven. Roast for 20 minutes, toss the sprouts, and roast for another 20 minutes.

Serves 6

Recipe Development, Food Styling, and Photography by © James A Gallucci, 2020

French in origin, Chicken with Onion, Carrot, and Celery is based on a traditional French recipe, with an Italian twist.

Ingredients

1 pound tagliarini pasta

2 pounds chicken breasts/thighs, bone-in

All-purpose flour

1 medium onion, chopped

1 cup carrots, chopped

½ cup celery, chopped

4 cloves of garlic, sliced

5-6 sprigs of fresh thyme (each about 3-5 inches long)

1 cup dry white wine

2 cups chicken broth

2 tablespoons olive oil

½ cup Italian flat-leaf parsley, chopped

Sea salt and freshly ground black pepper

Instructions

In a heavy stockpot (with lid), over medium-high heat sauté onions, carrots, and celery in olive oil for 3-5 minutes. Remove from pot, Reserve. Dredge chicken in flour to coat. Shake off excess and add to the pot. Brown chicken on both sides, 5-7 minutes. Return vegetables to the pot and add the wine and chicken broth, herbs, and garlic. Cover the pot with a lid on reduce heat to the lowest setting and cook for 40 minutes-1 hours or until chicken meat separates from the bones. Remove chicken from the pot and reserve.

Meanwhile, cook the pasta according to the package directions, less than 2 minutes until very al dente. Reserve ½ cup of the cooking liquid then drain well. Add the cooked pasta to the vegetables and toss the pasta. Simmer for an additional 2-3 minutes, adding the reserved cooking liquid as needed. Transfer the pasta to a warmed serving platter and place the chicken around. Serve with grated Parmiggiano-Reggiano cheese, if desired.

Serves 4-6. Using good quality dry white wine is the key to making this an incredible meal.

The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines.

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2015

'Creamy' Pasta with Sausage and Mushrooms is rich and thick and perfect for a cold winter night. However, the creamy texture doesn’t come from heavy cream but from purred cannellini beans.

Ingredients

1 pound mild Italian sausage, casings removed

16 ounces porcini and cremini mushrooms

½ pound spinach, roughly chopped

2 medium carrots, grated

1, 15-ounce can of chickpeas, drained and skins removed.

2, 15-ounce cans of white cannellini beans

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

4-6 cups chicken broth, divided

½ cup dry white wine

1 cup (250 ml) of whole milk

1 tablespoon all-purpose flour

1 teaspoon dried thyme

½ teaspoon freshly grated black pepper

3-5 medium-sized fresh sage leaves

2 bay leaves

12 ounces conchigliette, or small shell pasta

½ cup Asiago cheese, grated

Instructions

Drain the can of cannellini beans and rinse under cold water. Add the beans to the bowl of a food processor. Add the garlic cloves, and 1 cup of the chicken stock and blend until completely smooth, about 3-5 minutes.

Chop the mushrooms into 1-inch pieces. Remove the casings from the sausage.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Roll pieces of the sausage into mini meatballs and add to the pot. Sauté until golden browned, 5 minutes. Remove.

Add the remaining olive oil to the pot and add the mushrooms and onions and sauté until the mushrooms start to release some of their liquid, about 3-5 minutes. Add the white wine and simmer for 2 minutes more to allow the alcohol to evaporate.

In a small jar with a tight-fitting lid, add 1 cup of the chicken broth and the flour. Replace the lid tightly and shake until the flour is completely blended with the chicken broth.

Return the meatballs to the pot. Add the chicken broth/flour mixture and the remaining 3 cups of chicken broth to the pot, and stir to blend. Add the milk, dried thyme, salt and pepper, and the bean purée. Reduce heat to a slow simmer. Add the carrots, bay leaves, and chickpeas and stir to blend. Simmer, uncovered for 40 minutes.

Meanwhile, bring a large pot of well-salted water to a boil and cook the pasta until al dente.

Ten minutes before you're ready to serve, stir in the Asiago cheese and chopped spinach. If the soup is too thick, add more chicken broth. Divide the pasta into deep bowls and ladle the soup over top. Pass extra grated cheese at the table.

Prep Time 20 minutes, Cook Time 40 minutes, Makes 6 servings

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2021

Spinach Dumplings — similar to the filling found in cheese ravioli, but without the pasta, these make a wonderful appetizer or a first course. My mother often served these at dinner parties but it wasn’t until I had them again some 20 years later at a cafe in Florance, Italy (Café ZaZa), that I remembered enjoying them and, now I often serve them as an appetizer, just like she did.

Ingredients

¾ cup whole-milk ricotta cheese

1½ pounds fresh spinach chopped finely, or 20 ounces chopped frozen spinach, squeezed dry.

1 tablespoon unsalted butter

2 large eggs

¾ cup grated Parmiggiano cheese

½ teaspoon each, sea salt and freshly ground black pepper

8 tablespoons all-purpose flour

½ teaspoon grated nutmeg

4 tablespoons unsalted butter

3-4 large sage leaves

Instructions

Melt butter in a large frying pan. Add spinach and sauté for 5 minutes or until completely dry. When the spinach has cooled, mix in ricotta, nutmeg, salt, and pepper.

In a food processor, combine flour and eggs until smooth. Transfer to a large bowl and add ½ cup of the grated cheese and spinach mixture. Cool.

To form the ravioli - take 2 tablespoons of the mixture at a time and pass between two tablespoons to form walnut size balls.

Bring a large pot of lightly salted water to a gentle boil over medium-high heat. Boil the ravioli in small batches for about 5 minutes each. Remove with a slotted spoon and place in a casserole dish. Top with the remaining grated cheese. Bake in a 400ºF oven for 10-15 minutes or until the cheese is golden.

Sage-Butter Sauce

Melt the butter in a skillet and add the sage leaves. Cook until the leaves are crispy, about 5 minutes. Remove leaves before serving.

Divide between plates and spoon sauce over ravioli. Serve hot. Makes 16-18

Original recipe by Virginia Antonelli Gallucci.

The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines.

Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2015

8 Servings

Filling

1-pound mushrooms (mix of cremini and shiitake)

2 tablespoons dried porcini mushrooms

3 cups of baby kale, stems removed

2 tablespoons of unsalted butter

2 tablespoons of olive oil

2 cups leeks (from 2-3 medium leeks)

3-4 medium size cloves of garlic (about 1 tablespoon packed), finely minced

3 tablespoons fresh rosemary, minced

½ teaspoon dried thyme

6 slices Smoked Swiss cheese

½ teaspoon freshly ground black pepper

½ teaspoon Kosher salt

Pork

1, 3-to-4-pound pork loin

4 ounces thinly sliced prosciutto, about 8 slices

4 fresh sprigs of rosemary

4 medium apples (preferably Sun Crisp or Pink Lady)

1 cup low-salt chicken stock

1 cup dry white wine

Instructions

Filling

Remove any large, tough ribs from the kale. Blanch kale in boiling water just until wilted, about 1 minute. Using tongs, transfer kale onto a paper towel and pat dry. Cool.

Chop leeks. Mince garlic. Crush or grind dried porcini mushrooms.

Melt butter in a large skillet over medium heat and add the olive oil. Add leeks and mushroom and sauté until the leeks are soft and golden, stirring often about, 10 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute more. Stir in salt and black pepper. Transfer mixture to a bowl and let cool completely.

Pork

To butterfly, place pork loin on a work surface with the short end facing you. Holding a long sharp knife (boning knife) parallel to the work surface, begin at the top of the long side and cut ½ inch above the underside of the loin. Continue slicing inward, pulling back the meat with your free hand. Continue to slice the meat until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

Uncover pork. Spoon mushroom filling evenly over the meat leaving a ½ inch border. Then place the kale leaves on top in an even layer, overlapping as needed. Top with the smoked Swiss cheese.

Starting with a short side, roll the pork loin into a tight cylinder. Wrap one layer of prosciutto around the roast. Tie roast securely with kitchen twine at 2-inch intervals over each slice of prosciutto. Tuck rosemary sprigs under twine, spacing evenly apart.

DO AHEAD: The pork can be assembled 1 day ahead. Cover and chill. Let stand at room temperature for 2-3 hours before continuing.

Preheat oven to 400°.

Slice and core the apples and place them in a roasting pan, cut side up.

Add 1 tablespoon of oil (grape seed) and 1 tablespoon of butter to a large skillet. Brown the pork on all sides, about 5-6 minutes total, then place it on top of the apples. Add chicken broth and remaining wine to the roasting pan.

Place the pork, seam-side down in the oven, and reduce the temperature to 375. Roast the pork until an instant-read thermometer inserted into the center of the loin registers 155° about 1.5 hours. Tent and let the roast rest for at least 20 minutes before slicing.

To Serve

Cut pork into 1-inch-wide slices and lay them on a platter. Arrange the apples around the slices.

Spoon off fat from juices in the roasting pan. Place pan on top of stove over medium-high heat. Add chicken stock and 2 tablespoons of all-purpose flour and cook, scraping the bottom of the roasting pan the roasting to release any browned bits. Simmer until slightly thickened, about 5-8 minutes. Whisk in the remaining 2 tablespoons. butter and season to taste with salt and pepper. Strain gravy and serve.

Roasted Brussels Sprouts with Pomegranate Arils — is a festive presentation that is perfect for your Holiday celebration. This is a festive accompaniment for roasts or grilled meats and can be served hot or at room temperature. The use of chicken stock adds a subtle richness to the Brussels sprouts and because the sprouts are roasted uncovered, any remaining bitterness is allowed to escape leaving a mellow, nutty flavor. This recipe has converted many haters of these healthy globes of goodness.

Ingredients

1½ pounds of Brussels sprouts

2 tablespoons olive oil

¼ cup of chicken broth

2 large sprigs of rosemary, about 6-7 inches each

¼ teaspoon salt and freshly ground black pepper

1 tablespoon balsamic vinegar

½ cup of pomegranate arils (seeds)

Instructions

Preheat oven to 350 degrees

Wash the Brussels sprouts and trim off any brown or spotted leaves. Make a cut on the top of each sprout about 1/2 inch deep, turn 90 degrees, and repeat with another cut. (For extra larger sprouts, cut them in half. For extra small sprouts, leave them whole.) The goal is to keep the sprouts as equal in size as possible so they roast evenly.

Transfer the sprouts to a bowl and toss them with olive oil, salt, and a few grinds of black pepper. Lay the rosemary sprigs in the bottom of the roasting pan and add the sprouts, arranging them in a single layer. Pour the chick broth around the edge of the pan and place the roasting pan in the center of the oven. Roast for 20 minutes, toss the sprouts, and roast for another 20 minutes.

Remove the roasting pan and drizzle with the balsamic vinegar and add the pomegranate arils.

Serves 6

Recipe Development, Food Styling, and Photography by © James A Gallucci, 2020

Herb Stuffed Turkey Breasts — Easier than roasting a whole bird, serve this at your next Thanksgiving dinner or buffet party.

Serves 6-8

Ingredients: Turkey

2 to 3-pound boneless, skin-on turkey breast

1 large clove of garlic, sliced

¼ cup of Greek, whole-milk yogurt, plus 1 tablespoon, divided

1 small bunch of parsley, leaves only. About ½ cup

2 large sprigs of rosemary, about 5-6 inches long (plus extra for the gravy)

2-3 sprigs of fresh thyme, about 3-4 inches long (plus extra for the gravy)

½ of a medium lemon

¼ cup of chicken broth

Kosher salt and freshly ground black pepper

Ingredients: Gravy

2 cups chicken broth

2 tablespoons all-purpose flour

1 medium bay leave

1 small sprig of rosemary, about 2-3 inches long

2 small springs of fresh thyme, about 2-3 inches long

¼ cup of dry white wine

Instructions: Turkey

Wash and dry the turkey and place it in a ceramic or glass baking dish that’s large enough to hold the turkey breast.

Separate the skin from the meat to form a pocket. Spread the yogurt evenly over the meat. Layer the herbs evenly over the yogurt then top with the garlic slices. Cover the turkey with plastic wrap and refrigerate for 1-2 hours. (Can be prepped a day ahead and refrigerated over-night)

When ready to bake, remove the turkey from the refrigerator and transfer it to a roasting pan. Allow it to come to room temperature before baking, about 30-40 minutes.

Cut the lemon into 1/8-inch slices and remove the seeds. Lift the turkey's skin, lay 3-4 lemon slices on the herbs, and replace the skin. Spread the remaining tablespoon of yogurt over the skin and generously sprinkle with salt and pepper. Pour the chicken broth into the pan and roast the turkey until the meat has reached an internal temperature of 160-165 degrees (about 40 minutes). Remove the turkey and tent it to keep warm. Allow the turkey to rest for 10 minutes before slicing.

Instructions: Gravy

Pour off the fat from the pan, leaving about 1 tablespoon. Place the roasting pan on the stove and add the white wine and 1 cup of chicken broth. Heat the pan drippings over medium-high heat while scraping up the fond, about 2-3 minutes.

Transfer the liquid to a saucepan and simmer on medium-low heat. Combine the remaining cup of chicken broth and the flour in a jar and secure the lid. Shake for 30 seconds or until all of the flour has mixed with the chicken broth, then add to the saucepan. Add the herbs and simmer for 15-20 minutes until the gravy is a deep amber color. Adjust for salt and pepper.

To Serve

Remove the lemon slices and herbs and discard. Transfer the turkey to a cutting board. Slice the turkey into ½-inch slices and arrange them on a serving platter. Garnish with additional fresh herbs.

Discard the herbs and serve with the turkey.

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2022

Tarragon Chicken Stew in a Port Wine Broth — takes advantage of this underutilized but flavorful herb. It is thought to have been brought to Italy around the tenth Century by invading Mongols and then later brought to France. Tarragon was originally used for medicinal purposes long before finding its way to the dining room table. More popular in traditional French dishes than Italian, it pairs perfectly with chicken.

Ingredients

3 pounds skinless-boneless chicken thighs

3 tablespoons olive oil, divided

3 medium carrots

2 celery stalks (with leaves)

2-3 garlic cloves

8 ounces button mushrooms

1 large sweet onion

2 tablespoons tomato paste

8 ounces port wine

12 ounces of low-sodium beef broth

32 ounces of water

1 large bay leaf

¼ cup Italian flat-leaf parsley, chopped

1 tablespoon fresh tarragon, chopped, or 1 teaspoon dry

1½ teaspoons sea salt, divided

¼ teaspoon freshly ground black pepper

2 tablespoons tapioca flour or all-purpose flour*

Preparation

Chop carrots and celery into ¼-inch rounds. Trim off as much of the excess fat from the chicken thighs as possible. Dice the onion into ½-inch pieces. Thinly slice the garlic cloves. Wash and pat dry the mushrooms and slice.

Instructions

Heat 1-2 tablespoons of the olive oil in a 6-quart Dutch oven on medium-high heat. When hot, add the chicken and dust with ½ teaspoon of the sea salt and the black pepper -- do not crowd the pan. Working in batches, cook the chicken for about 3-4 minutes until lightly brown, then flip and cook for an additional 3-4 minutes. Remove the chicken from the pot. Reserve chicken and juices. Add the remaining olive oil to the pot and cook the remaining chicken. Flip and cook for an additional 3-4 minutes.

Meanwhile, combine the liquid ingredients in a medium size bowl (port wine, beef broth, and tomato paste) and the tapioca flour, and whisk to blend. Reserve

Remove the chicken from the pot and reserve. Reduce the heat to medium-low and add onions and garlic. Sauté until the onions start to become clear, do not brown. About 2-3 minutes.

Reduce the heat to low and add the carrots, celery, and mushrooms then return the chicken to the pot and all of the remaining juices. Add the tarragon, parsley, and bay leaves. Pour the liquid mixture over the chicken and vegetables. Add the water and the remaining teaspoon of sea salt. Cover the pot with the lid and simmer on low heat for 3-4 hours. Stir the stew once each hour to ensure that all of the flavors blend.

For a thicker stew, remove the lid for the last half hour. Adjust for salt and pepper. Serve with crusty bread.

Makes about 3 quarts. Serves 6. Prep time: 20 minutes Cook time: 3-4 hours

Cooking Tips

*If using all-purpose flour, mix the flour with 1 cup of the broth in a jar with a tight-fitting lid. Shake for 15-20 seconds to blend. There should be no lumps - add to the pot with the other liquid ingredients, stirring constantly to blend.

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2020

I was fortunate to have enjoyed the original version of Georgian Pork Stew with Sumac at the Old Tbilisi Garden in Greenwich Village, Manhattan. It was so good I had to recreate it.

Here is my version of the traditional Georgian lamb stew. It includes all the original flavors, but with a few added twists of my own.

Recipe Development, Food Styling, and Photography by © James A Gallucci, 2018

Ingredients

2 pounds of boneless pork ribs

2 tablespoons all-purpose flour

2 tablespoons olive oil

1 teaspoon sea salt

Freshly ground black pepper

2 teaspoons dried sumac

1 cup carrots, chopped

½ cup celery, chopped

1 medium onion, diced

2 cloves of garlic, sliced

1 cup of dry white wine

1, 15 oz. can of tomatoes, chopped

16 ounces of water

16 ounces of beef broth

2 medium bay leaves

juice of ½ lemon (1 tablespoon)

½ cup of Israeli couscous

2 large handfuls of watercress

½ cup pitted Kalamata olives

Garnish

Cilantro and/or mint, roughly chopped, extra-virgin olive oil, and lemon zest.

Instructions

Chop carrots and celery into ½ inch pieces. Dice or thinly slice the garlic. Chop onion into quarter to half-inch pieces. Rince the olives. Cut pork into 1½-inch cubes. Reserve.

Heat oil in a 4-quart stock pot on medium-high heat. Toss pork with the flour and dust with salt and pepper then add to pot. Reduce heat to medium-low and sauté on all sides until lightly browned about 4-5 minutes. Transfer the pork to a bowl and toss with the sumac, reserve.

To the same pot add onions, carrots, and celery and sauté until vegetables are slightly softened and the onions become clear. 3-5 minutes. Add the garlic and sauté until the garlic becomes fragrant, 30 seconds more.

Deglaze the pot with the wine while scrapping up any brown bits, simmer for 2-3 minutes, then return the pork to the pot.

Reduce heat to a low and add the beef broth, water, tomatoes, olives, and bay leaves. Partially cover the pot and cook the stew on a low simmer for 2 hours. When the pork is fork tender, add the couscous and simmer for 10 minutes more. Add the lemon juice, and watercress and stir to mix thoroughly. Adjust for salt and pepper. Simmer for another minute to wilt the watercress.

To serve: Remove bay leaves. Ladle stew into bowls, and top each with a little lemon zest, chopped cilantro, and mint. Serve with crusty bread.

Prep time: 20 minutes. Cook time: 2 hours. Makes 3 quarts.

What’s for Dinner #4 - Chipotle Chili with Hickory Smoked Balsamic Vinegar

A continuing promotional series of recipes for a gourmet retail store that utilizes seasonal ingredients to promote a retail gourmet store and its products. Images and recipes appeared in print, on social media, and on the company’s website.

Ingredients

3 pounds of ground beef or turkey

1 pound ground pork

6 cloves garlic, minced

4 cans of black beans, drained

2, 13-ounce cans of chopped tomatoes

1 bottle (12oz) of dark beer

1, 7.4-ounce can of chipotle chilies in Adobo Sauce, chopped

1-pint fresh salsa (tomato, onion, jalapeño peppers)

1 tablespoon cumin

2-3 bay leaves

1 stick cinnamon

2 teaspoons kosher salt

Freshly ground black pepper

Hickory Smoked Balsamic Vinegar

Optional Toppings: Cheddar cheese, Lime Juice, Cilantro, Corn tortilla chips

Instructions

Brown meat in a large Dutch oven or 6-quart stockpot with a lid, and drain off fat. Add all remaining ingredients and simmer for 2 hours with the lid on. If you’re using a crock pot, brown the meat in a large pan, drain off the fat, and deglaze with the beer. Add all remaining ingredients and set the crock pot. Place the lid on top on cook on low for 6-8 hours.

To Serve

Spoon hot chili into bowls, drizzle about 2 teaspoons of the Hickory Smoked Balsamic Vinegar over the chili, and top with grated cheddar cheese. Pass optional toppings.

Prep Time: 15 minutes, Cook Time: 2 hours, Makes 5 quarts

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2018

I've been waiting all year for fresh corn. And now that it’s here, I can't get enough of these Zucchini and Corn Fritters. I prefer to use a cast iron pan but an electric griddle will work just as well.

Serve'em up as is or with a side of sour cream or Greek yogurt. These are the perfect side dish for your next BBQ!

Ingredients

2 cups fresh corn kernels (about 3 cobbs)

2 cups zucchini, grated

1 tablespoon butter

1 egg

2 teaspoons fresh thyme

1 teaspoon chives, minced

½ teaspoon smoked paprika

½ cup all-purpose flour (60g)

¼ teaspoon baking soda

1 teaspoon salt

freshly ground black pepper

2 tablespoons grapeseed oil, divided

Instructions

Shuck corn and remove the silk. Cut the corn from the cobbs and sauté in butter on medium-low heat for 3-4 minutes. Transfer corn with the butter to a large mixing bowl. Using a large-hole grater, grate the zucchini and add to the corn. Whisk the egg and add to the vegetables. Mix to combine.

In a dry bowl, whisk to blend the dry ingredients (flour, baking soda, salt, pepper). Add the dry ingredients and herbs to the vegetables and mix thoroughly.

Allow batter to sit at room temperature for 15-20 minutes. This will allow the water from the zucchini to mix with the batter. Mix again before using. The batter should be sticky and barely able to hold together.

In a cast iron pan or heavy bottom skillet, heat 1 tablespoon of the grapeseed oil on medium-low heat. When hot, drop 2 heaping tablespoons of the batter into the pan, pressing down slightly to form a disk. Repeat with the remaining batter adding more grapeseed oil if necessary. Cook until golden brown – about 4-5 minutes. Flip and cook for another 4-5 minutes.

Remove the fritters and place them in a baking dish. The fritters are best if made in advance and placed in a warm oven (250 degrees) for an additional 10 minutes. This will prevent the fritters from becoming soggy.

Makes 8, 4-inch fritters

Red Lentil Soup

Ingredients

1 large onion

3 medium carrots

3 ribs of celery

1 small russet potato

2 cloves of garlic

2 tablespoons unsalted butter

2 teaspoons fresh ginger, finely grated

½ teaspoon cumin

½ cup dry white wine

½ teaspoon white pepper

2 teaspoons sea salt

Juice of one lemon

1–32-ounce (1 quart) container of organic, low-sodium chicken or vegetable stock plus, additional (if needed)

1-quart water

2-3 tablespoons of Extra Virgin Organic Olive Oil

1-500g bag of dried red lentils (1.25 pounds)

Instructions

Chop the onion, carrot, celery, potato, and garlic and reserve. Wash and drain lentils and reserve.

In a 3-quart heavy bottom stockpot with a lid or Dutch oven, melt the butter over medium heat. Add the chopped vegetables, except the potato. Sauté the vegetables until the onions are clear, about 3-5 minutes. Add the lentils and stir to coat in the butter and heat through, about 2 minutes. Add the wine to the pot and stir until most all of the liquid has evaporated about 5 minutes.

Reduce the heat to the lowest setting and add the potato, salt, white pepper, ginger, vegetable stock, and water. Cover the pot with the lid and simmer for 1-1½ hours, stirring every 15-20 minutes to prevent the lentils from sticking to the bottom of the pot. After that time, adjust the lid so that the pot is only partially covered. Simmer the soup for an additional 30 minutes or until the soup has thickened and reduced slightly in volume and the lentils have all but dissolve.

Using a submersible blender or a traditional stand blender, purée the soup in batches until the texture is silky smooth and no vegetable bits remain. If a thinner soup is preferred, add additional stock at this time until the desired thickness is achieved, and stir to blend.

Just before the soup is served, add the lemon juice and cumin, and stir to blend. Taste and adjust for salt. Ladle the soup into bowls and drizzle a teaspoon of extra virgin olive oil on top of each bowl and serve.

Makes about 3 quarts, Serves 6-8

Recipe Development, Food Styling, and Photography by © James A Gallucci, 2017

Fettuccine with Red Pepper Sauce

Ingredients

2 pounds of red peppers (4-6)

1 tablespoon olive oil

1 small onion, chopped

2 large cloves of garlic, minced

¼ cup prepared tomato sauce

½ pound fettucine pasta

1 tablespoon unsalted butter

1 tablespoon flat-leaf Italian parsley

1 tablespoon fresh basil, minced

1 cup grated Pecorino-Romano cheese

Instructions

Wash and dry the peppers. Place the peppers on a gas stovetop burner set at High heat and grill the peppers a few at a time, turning every few seconds until the peppers are charred and black, about 7-10 minutes for each batch. Alternatively, you can roast the peppers on an outdoor gas grill, or in the oven. To roast peppers in the oven, cut the peppers into strips, remove the seeds and any white membrane, place on a baking tray lined with foil, and roast under the broiler set to 400 F.

Immediately transfer the peppers to a 9x13 baking pan and cover tightly with plastic wrap. Traditionally, peppers are placed inside a brown paper bag, which I prefer.

Allow the peppers to rest for 30-45 minutes until the peppers are soft and the skins have started to separate from the peppers. When the peppers are cool enough to handle, peel off the charred skin and discard. Cut each pepper in half and scrape away the seeds and any tough membranes that remain, then add them to the bowl of a food processor.

Meanwhile, chop the onion and add to a small pan with the olive oil and sauté on medium-low heat until clear, about 4-6 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds more. Transfer the onions and garlic to the food processor with the roasted peppers.

Add the prepared tomato sauce to the peppers and process until a thick, slightly chunky sauce forms, about 1-2 minutes.

Cook the pasta according to package instructions in a large pot of well-salted water. When cooked, reserve ¼ cup of the cooking liquid and drain the pasta. Return the pasta to the pot and add the butter and toss to coat. Add the red pepper sauce, parsley, and half of the grated cheese, and gently turn to mix. Because the pasta will continue to absorb any liquid, add some of the cooking liquid a few tablespoons at a time. Top with the minced basil and serve. Pass the remaining grated cheese.

Serves 6

The recipe can also be found in the cookbook La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines.

Recipe Development, Food Styling, and Photography by © James A Gallucci, 2020

Pasta with Summer Vegetables and Shrimp

It’s late summer and the garden vegetables in the garden are plentiful and at their peak flavor. Pasta Primavera is a great way to take advantage of the season’s harvest and the addition of shrimp all tossed with lemon pasta makes a treat for the taste buds. Original recipe adapted for a gourmet specialty shop promotion.

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2018

Ingredients

3 tablespoons Extra Virgin Olive Oil

1-pound bag of Vicidomini Lemon Pasta

1 large onion

2 red peppers

1 pound of tomatoes, chopped (skin and seeds removed)

1 medium zucchini, chopped

3 cups of arugula

1 pound of large shrimp, cleaned and deveined

3 cloves of garlic, minced

¼ cup flat-leaf parsley, minced

¼ cup basil, minced

Sea Salt and freshly ground black pepper

Red pepper flakes

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook. Adjust the cooking time so that the pasta is still firm and undercooked by about 2 minutes.

Heat 2 tablespoons olive oil over medium-high heat in a Dutch Oven that is large enough to hold all of the vegetables, shrimp, and pasta. When hot, add the peppers and sauté for 3-5 minutes until they are slightly charred but still firm. Add the zucchini, onions, garlic, a pinch of sea salt, and freshly ground black pepper. Sauté for 3 minutes more. Add tomatoes and arugula and toss to heat through. Transfer the vegetables to a large serving bowl.

In the same Dutch Oven, toss the shrimp in 1 tablespoon of olive oil and sauté for 2 minutes on each side. When just pink, return all vegetables to the Dutch Oven and toss.

Reserve 1 cup of the pasta water then drain the pasta. Add it to the vegetables with a pinch of red pepper flakes and toss on medium-low heat. Add pasta water 2-3 tablespoons at a time to finish cooking the pasta. Continue to add pasta water until the pasta is cooked (al dente) about 2-3 minutes more, tossing gently. Make sure to add enough water to make a thin sauce. Top the pasta and vegetable mixture with parsley and basil and serve.

Prep Time: 10 minutes. Cook Time: 20 minutes. Serves 4

“What's for Dinner” #2 - Watermelon and Mint Salad

A continuing promotional series of recipes for a gourmet retail store that utilizes seasonal ingredients to promote a retail gourmet store and its products. Images and recipes appeared in print, on social media, and on the company’s website.

Ingredients

1, 3 to 4-pound seedless watermelon

1 large seedless cucumber

1-2 tablespoons fresh mint, minced

2 tablespoons extra virgin olive oil

1/4 cup Watermelon Balsamic Vinegar

1, 1 7-ounce package of feta cheese

2 teaspoons lime juice

½ teaspoons sea salt

½ teaspoon white pepper

1 cup pitted olives (optional)

Instructions

Cut the melon in half. Using a melon-baller, scoop the melon into 1-inch balls, or cut it into 1 to 1½-inch cubes. Slice cucumber into thin rounds. In a large serving bowl combine the watermelon and cucumber. Cover and refrigerate until ready to serve.

To make the dressing - Combine the olive oil, balsamic vinegar, salt, pepper, lime juice, and mint. Whisk to blend and taste to adjust for salt, pepper, and mint. Store dressing in a sealed jar or container until needed. Best if made a day ahead.

Assembly

Gently toss watermelon and cucumber with the salad dressing. Top with crumbled feta cheese. Garnish with additional mint leaves.

Can substitute olive oil and lime juice with Persian Lime Extra Virgin Olive Oil.

Makes 4 servings. Prep time: 20 minutes

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2018

Italian Apple Pancake — Many countries make versions of an apple pancake, but few compare to the texture and flavor of this recipe. Make this part of a special Sunday brunch and serve it with your favorite sides for a complete meal. Top each slice with any extra apples.

Ingredients

3 large crisp apples (Sun Crisp or Winesap preferred)

3 tablespoons butter, melted (43.5g)

2 large eggs

pinch of sea salt

¼ teaspoon baking soda

1/3 cup whole milk

½ teaspoon vanilla extract

pinch of nutmeg

¾ cup all-purpose flour (100g)

3 large apples (Sun Crisp or Winesap preferred)

1 teaspoon confectioner’s sugar

Instructions

Mix flour, salt, nutmeg, and baking soda in a large mixing bowl. Reserve.

Separate the egg yolks from the whites. Beat egg whites with a handheld mixer for 2-3 minutes until soft peaks form.

In a separate bowl, blend the egg yolks, milk, butter, and vanilla. Pour wet ingredients over dry and mix to combine. Gently add the beaten egg whites and fold to incorporate. Set aside for 20 minutes.

Slice apples into ½ wide slices and place in a bowl of cold water.

Melt the remaining 1 tablespoon of butter in a 9-inch cast iron skillet and tilt to coat the bottom of the skillet. Arrange the apple slices in a concentric circle cut-side down. Pour batter over the apples and smooth the top with a spatula so that the batter fills in between the apple slices. Cover and cook on the stovetop over medium-low heat for 5-7 minutes. Remove the lid and place under the oven broiler for another 4 minutes to brown the top.

Invert the skillet onto a serving dish and sprinkle the top with the confectioner’s sugar. Cut into pie wedges and serve.

Serves 4-6

The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines.

Recipe Development, Food Styling, and Photography by               © James A Gallucci, 2014

Here’s a twist on the popular orange cardamom cake. Serve these up for a Sunday brunch and wait for the yummy sounds.

Ingredients

1 medium Cara Cara orange

2 cups water

½ cup granulated sugar

———————-

1½ cups all-purpose flour (180g)

3½ teaspoons baking powder

¼ teaspoon baking soda

1 tablespoon sugar

½ teaspoon salt

½ teaspoon ground cardamom

1 cup whole milk (8oz)

¼ cup orange juice (2oz)

1 x-large egg, separated

1 tablespoon olive oil

1 teaspoon vanilla extract

Instructions

Slice the orange into thin, 1/8-inch-wide slices.

Heat the water and sugar in a wide pan and bring to a boil. Add the orange slices, taking care to avoid overlapping them, Reduce the heat to medium-low and simmer for 20 minutes. The orange slices should be soft and shiny. Transfer the orange slices to a plate, and reserve.

Meanwhile, sift together the flour, baking powder, sugar, cardamom, and salt in a large bowl.

Combine the wet ingredients (milk, melted butter, and vanilla) in a small bowl. Separate the egg and add the yolk to the wet ingredients and whisk to blend. Whip the egg white in another small bowl until soft peaks form, about 3-5 minutes.

Add the wet ingredients to the dry ingredients and mix until just combined. Then fold in the egg white. Let stand untouched for 10-15 minutes before using.

Lightly oil a griddle or frying pan with additional butter and heat to medium-high (about 375-400°F).

Pour about ¼ cup of batter onto the griddle for each pancake and top with one candied orange slice. Cook until bubbly and lightly browned, about 3 minutes. Flip and cook for 2 minutes more.

Makes 8-10

Recipe Development, Food Styling, and Photography by               © James A Gallucci, 2022

What could be better than bread pudding? How about substituting plain bread for rich and flavorful panettone? This classic bread-based dessert is made even tastier by serving it with a sweet, delicious, and easy-to-make rum sauce that pairs perfectly with the panettone. Make this in a casserole or in individual ramekins for a special presentation during the Christmas season when Panettone is traditionally made.

Ingredients: Bread Pudding

2 cups whole milk

¼ teaspoon salt

2 egg yolks and 1 whole egg

1 teaspoon vanilla

5 cups of traditional or chocolate panettone

1 tablespoon granulated sugar

2 teaspoons butter, plus more for the pan

Ingredients: Rum Sauce

¼ cup packed brown sugar

1 tablespoon butter

3 tablespoons whipping cream

3 tablespoons of rum

Instructions

Heat oven to 350°F. Butter an 8-inch square (2-quart) ceramic baking dish.

Cut the panettone into 1½ -inch wide cubes. Place on a baking sheet and toast slightly for 3 minutes, until slightly golden.

in a large bowl, mix eggs, sugar, salt, vanilla, and milk with a wire whisk until well blended.

Transfer the bread to the baking dish and arrange the cubes evenly. Pour the milk/egg mixture over the bread cubes and dot with butter.

Bake for 20 minutes, tent with foil, and bake for an additional 10-15 minutes. The bread pudding is done when a knife inserted 1 inch from the edge of the baking dish comes out clean.

In a 1-quart heavy saucepan, heat the butter, sugar, and cream to a boil over medium heat, stirring constantly, until the sugar dissolves, add the run and return to a simmer. Serve sauce over warm bread pudding. Store any remaining sauce in the refrigerator and reheat as needed.

Serves 6

Recipe Development, Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2023

Peach and Blueberry Crisp — Combines two of my favorite fruits that fortunately follow each other’s growing seasons. Because both are available within a few weeks of each other during July and August, I’m able to make this every year when both can be picked at local orchards near my home.

Ingredients

Fruit Filling

4 pounds fresh peaches

2 cups fresh blueberries

1½ tablespoons fresh lemon juice

1/3 cup granulated sugar

½ teaspoon vanilla extract

Pinch of salt

1 tablespoon cornstarch

1 tablespoon all-purpose flour

Streusel Topping

2½ cups all-purpose flour (300 g)

½ cup oats

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup of cold butter (250 g)

¾ cup brown sugar, packed (160 g)

Instructions

Preheat oven to 375ºF

Butter a 9 x 12 baking dish

Peel peaches and remove the pits. Cut each peach into quarters, or 1 ½ -inch-wide slices depending on the size of the peaches. In a large mixing bowl, toss the peaches with the granulated sugar, salt, lemon juice, vanilla, and sugar, and let stand for 20 minutes. Drain juice from the peaches into a small bowl. Add the cornstarch and flour to the peach juice and blend until smooth. Reserve.

In the blow of a food processor, combine the flour, brown sugar, salt, cinnamon, and nutmeg and blend for 20-30 seconds until fully combined. With the processor running, add the cold butter one tablespoon at a time and process until small lumps start to form. Add the oats and blend for an additional 5-10 seconds to fully combine the ingredients.

Pour the peaches into the prepared baking dish and arrange the slices so they are evenly distributed to all corners. Add the blueberries to the sliced peaches arranging them so that they are also evenly distributed, then pour the peach juice over the fruit mixture.

Top the fruit with the streusel topping and bake for 30-35 minutes. Check halfway to ensure that the top isn’t browning too quickly. If so, cover it with a sheet of aluminum foil.

The crisp is done backing when the topping is a deep golden brown and the fruit is bubbling at the edges.

Serve with vanilla ice cream or gelato.

Servings 8-10. Prep Time: 20 minutes. Bake Time: 30-35 minutes.

Recipe Development, Food Styling, and Photography by               © James A Gallucci, 2022

When fresh fruit is at its peak and ripe for picking at the orchard, there’s no excuse not to bake!

Ingredients

3 large, ripe peaches

1 cup blueberries

1½ cups (180g) all-purpose flour

½ cup (110g) light brown sugar

10 tablespoons (142g) of unsalted butter. Divided

½ teaspoon Kosher salt

2 teaspoons baking powder

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1 tablespoon honey

1 cup (200g) sugar

½ cup (100g) buttermilk

1 teaspoon vanilla extract

2 large eggs

Preparation

Heat oven to 350 degrees. Butter and flour a 9-inch cake pan with a 2-inch side. Line the bottom with a round of parchment paper.

Peel and cut the peaches into slices about ½-inch thick. Set aside. In a small bowl, toss the blueberries with an additional 2 teaspoons of flour. Set aside.

Combine the brown sugar with 4 tablespoons (56 grams) of butter and the honey in a saucepan. Stir and cook over medium-high heat until the sugar has fully blended with the butter and honey, about 3-5 minutes. Remove from the heat and immediately pour the caramel sauce into the bottom of the pan. Tilt to evenly distribute. Arrange the peach slices in a pattern in the caramel sauce completely covering the bottom of the pan.

In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the remaining butter (86 grams) and beat until the ingredients resemble sand (Reverse creaming technique) About 7-9 minutes.

Add the buttermilk and vanilla all at once and blend for 30 seconds, then beat in the eggs 1 at a time, 30 seconds each. When fully combined, sift the remaining flour from the blueberries and fold it into the batter. Spread the batter evenly over the peaches.

Bake for 30 to 35 minutes, until the top, is golden brown and the cake is set. Remove from the oven and cool on a rack for 20 minutes. Run a knife around the sides, place a platter on top and invert. Remove the parchment paper. If any of the peaches stick to the paper, lift them off carefully and replace them on top of the cake. Serve with crème fraîche or whipped cream.

8 servings

Beyond its rich and velvety texture, this melt-in-your-mouth elegant cake is made without eggs. And with the addition of cinnamon and coffee, the rich chocolate flavor becomes deeper. The cake tastes best if made a day, preferably two days in advance before serving. Store in an air-tight cake saver.

For the best flavor and texture, I recommend making your own applesauce. Core and dice 2 medium apples (Sun Crisp and Gala work best) and add to a small stock pot. Add 1 Tablespoon of water, 1 teaspoon of brown sugar (optional), and a pinch of salt. Cover and bring to a boil. Reduce heat and simmer for 20 minutes until very soft. Pass through a food mill and discard the skin.

This recipe makes one 9-inch cake but can easily be doubled to make a two-layer cake if desired.

Normally I would say that the cake will stay fresh for up to a week, but it won’t last that long.

Ingredients: Cake

½ cup whole milk

2 teaspoons mild vinegar, such as white balsamic or apple cider

1 cup all-purpose flour (120g)

¾ cup brown sugar (213g)

½ cup King Arthur Double-Dutch Cocoa Powder (50g)

1 teaspoon baking powder

¾ teaspoons baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ cup olive oil (2 oz)

1/3 cup unsweetened applesauce (2.5 oz)

1 teaspoon vanilla extract

½ cup boiling hot coffee (4oz)

Ingredients: Chocolate Cream Cheese Frosting

½ cup cocoa powder (50g)

1 cup cream cheese (8oz)

¼ cup butter (54g)

2 cups powdered sugar (260g)

1 teaspoon vanilla extract

1 teaspoon heavy cream (optional)

Instructions: Chocolate Cake

Preheat oven to 350 F. This recipe works best if you use one round 9-inch silicone cake pan with 2-inch sides. Or grease one metal cake pan and line it with a parchment paper round.

In a small bowl, mix the milk with the vinegar, stir, and set aside to curdle.

Add the dry ingredients (flour, sugar, cocoa powder, baking powder, baking powder, baking soda, cinnamon, and salt) to a large bowl. Whisk to blend, for about 10-20 seconds.

In a small bowl, combine the olive oil, applesauce, vanilla, and the milk/vinegar mixture and whisk until fully blended. Then add to the dry ingredients. Mix on medium speed with a hand mixer or in the bowl of a stand mixer with the paddle attachment, and beat until well blended, about 4-5 minutes.

Reduce the mixer speed and carefully pour in the boiling coffee. Continue to beat until well combined. The batter will seem thinner than expected.

Set the silicon pan on a baking sheet then pour the batter into the cake pan and smooth the top with an offset spatula to an even thickness. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the cake pan for 10-15 minutes, then carefully invert the pan onto a wire rack. Cool the cake completely before frosting.

Instructions: Chocolate Cream Cheese Frosting

In a medium-sized bowl, blend the butter, vanilla, and cream cheese, and whip until smooth.

Add the cocoa powder and half of the powder sugar and beat on low speed until well blended.

Add the rest of the powdered sugar and mix starting on a low and increasing speed as the ingredients combine. Mix until fluffy. If the frosting seems too stiff, add the heavy cream, ½ teaspoon at a time.

Serves 8

Recipe by Bryan N. Smith

Photography, Recipe Development, Image Retouching, and Food Styling by © James A. Gallucci, 2022

Pumpkin Chocolate Chip Muffins — a blend of flavors that take pumpkin to the next level.

Ingredients

½ cup almond flour, plus extra for topping (48 g)

1 cup all-purpose flour (120 g)

1 cup granulated sugar (200 g)

1 tablespoon ground cinnamon

½ teaspoon allspice

¼ teaspoon ground ginger

1 teaspoon baking soda

¼ teaspoon baking powder

2 large eggs

1 cup plain pumpkin puree

½ cup (1 stick) butter, melted (227 g)

8 ounces dark chocolate chips

Instructions

Preheat oven to 350ºF. Grease muffin cups or use paper baking cups. In a large mixing bowl, whisk the dry ingredients (almond flour, all-purpose flour, sugar, spices, baking soda, baking powder, and salt) until blended. Set aside.

In a separate bowl, blend melted butter and pumpkin with a whisk until smooth. Break eggs in another bowl and whisk until blended, then add to the pumpkin mixture. Pour wet ingredients over the dry and mix with a spoon. Fold in chocolate chips.

Scoop batter evenly dividing between the muffin cups. Top each with a teaspoon of almond flour and bake for 20-25 minutes. The muffins will be spongy but will set as they cool. Remove from the muffin pan and allow to cool. Muffins can be stored in a sealed container for up to a week, or frozen for future enjoyment. Best if served slightly warm.

Recipe Development, Photography, and Food Styling by © James A. Gallucci, 2021

Castagnole is an Italian dessert that’s served during Carnival. Traditionally, they are soft, sweet fried balls of dough that are flavored with lemon, orange or vanilla, then rolled in granulated sugar.

This version of Castagnole is similar to the traditional version but also has some of the same characteristics as Zeppole, which is served at Christmas. Instead of dense balls of fried bread-like dough, this version makes small, sweet cake-like cookies that are coasted in orange blossom honey.

This recipe comes from my Venitian grandmother, Contessa Elina Loschi (Antonelli), and has now been passed down through four generations. This is part of our Christmas holiday tradition and hopefully, it will become part of yours as well.

Castanole - Honey Balls

Ingredients

4 cups all-purpose flour, divided - plus extra for dusting (480 g)

6 eggs

¾ cup sugar (150g)

½ pound butter (225g)

6 teaspoons baking powder (2 tablespoons) (28g)

zest of 2 lemons

3 tablespoons rum

½ teaspoon sea salt

5 cups (40oz), grape seed oil, divided

6 ounces orange blossom honey

Zest of 1 medium orange (optional)

Instructions

Combine 3 cups of flour with the sugar, butter, baking powder, lemon, and rum. Knead in the remaining 1 cup of flour. Roll about 6 ounces of the dough at a time into a long rope about ½ inch wide. Pull off just enough dough to roll into ½ inch balls. Roll each ball between your hands to form a ball, then roll in some extra flour.

In a medium size pot, heat oil to 350º-370º. Gently add the dough balls to hot oil and fry in small batches, about 10 at a time. Fry the balls to a light golden color, for about 1 minute then flip the balls over with a metal slotted spoon and fry the other side. Continue to turn over the balls over until they are uniformly a deep golden brown and have puffed up to almost twice their size, about 3 minutes total. Repeat with the rest of the balls adding more oil when necessary. Drain balls completely on paper towels.

Heat 3 ounces of honey with 1 tablespoon of water. When hot, cover the balls with honey. When cool, coat the balls with the remaining honey then dust them with colored sprinkles and the orange zest. Best served with toothpicks.

The recipe appears in La Tavola — a collection of favorite Italian and Italian-inspired recipes. Each recipe is accompanied by a full-color photo and paired with Italian wines.

Recipe Development, Food Styling, Historical Research, and Photography by © James A Gallucci, 2017

It took some deciphering of the original handwritten recipe, but I was determined to recreate this recipe. Mom’s Oatmeal Bake was one of my favorite desserts that she made when I was a child. The bake is topped with toasted coconut over a spiced cake.

Mom’s Oatmeal Bake

Ingredients: Cake

1¼ cups boiling water

1 cup dry oatmeal

1½ cups all-purpose flour (120g)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup brown sugar, packed (100g)

½ cup granulated sugar (100g)

½ cup butter

2 large eggs

¼ cup whole milk

1 teaspoon vanilla extract

Ingredients: Topping

½ cup of brown sugar (100g)

1 cup shredded coconut

½ cup ground walnuts

¼ cup milk

¼ cup unsalted butter, melted

½ teaspoon vanilla extract

Topping Preparation

Bring water to a boil in a medium-sized stock pot. Add oatmeal and stir. Cover the pot with a lid and remove it from the heat to absorb the liquid.

Preheat oven to 350 degrees. Butter a 9 x13 pan. Reserve

In the bowl of a stand mixer, blend the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, brown sugar, white sugar) until well mixed, 30 seconds. Add the butter and mix until the contents resemble the texture of sand, 5-7 minutes.

Whisk the liquid ingredients (eggs, vanilla, and milk) together in a separate bowl until well combined. Add the liquid ingredients to the dry and mix on low speed until fully incorporated, taking care not to over blend, about 1-2 minutes.

Pour the batter into the prepared pan. Spread to evenly distribute the batter and bake for 25-28 minutes.

To Make the Topping

Meanwhile, add the brown sugar, milk, butter, and vanilla to the pot with the cooked oatmeal. Return the pot to the stove and heat the contents. Stir constantly until the sugar has dissolved and all ingredients are well blended, then fold in the shredded coconut and walnuts.

While still hot, spread the topping over the cake. Then place under the broiler and toast the coconut topping until golden, about 3 minutes.

Original recipe by Virginia E. Gallucci (Antonelli). Recipe Development, Food Styling, and Photography by © James A Gallucci, 2022

There is a common misconception that biscotti originated in the Tuscan region of Italy when in reality it was created a few centuries earlier in Rome. The word biscotto is derived from the Latin 'bis' for 'twice' and 'coctum', which would soon be adapted to 'cotto' meaning 'cooked'.

The first ‘bake’ is used to cook the dough, and the second ‘bake’ dries and preserves the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests. This recipe was developed many decades ago by my aunt and has recently been refined.

Ingredients

1 cup whole almonds

2 large eggs

3 tablespoons almond paste

3 tablespoons of butter

2/3 cup of sugar

2¼ cups all-purpose flour (300g)

½ teaspoon salt

1½ teaspoons baking powder

2 teaspoons grated orange zest (2 medium oranges)

½ teaspoon almond extract

Instructions

Toast almonds in a 400º F oven for 5 minutes, shaking the pan 2-3 times to insure that the nuts brown evenly. Remove and let cool completely, then roughly chop.

Reduce the temperature of the oven to 350º F.

Fit a stand mixer with the paddle attachment and add the eggs, almond paste, butter, and sugar in the bowl and mix until well blended, about 2 minutes. Exchange the paddle attachment for the dough hook and add the flour, baking powder, salt, extract, and orange zest. Mix until the dough forms a ball. Transfer the dough to a lightly floured work surface and knead in almonds until all nuts are incorporated evenly. Form the dough into a log: 15” long x 1¼” high x 2½” wide.

Place the log on a cookie sheet lined with parchment paper. Bake on the center rack of a 350º F oven for 30 minutes or until the top is golden brown and the dough is fragrant. Remove and let cool for 5 minutes.

Using a serrated knife, cut the log into ½” wide biscotti at a 45-degree angle. Return the biscotti to the baking sheet — cut the side down, and toast for 2-4 minutes. Flip and toast the other side for an additional 2-4 minutes. Biscotti will keep in an airtight container for up to 2-3 weeks.

Makes 12-18 biscotti

Food Styling, Prop Styling, and Photography by © James A. Gallucci, 2023. Recipe by Ann Gallucci Creato

I’m a dunker. If it can fit in a cup of coffee, I’m there. These Double Chocolate Almond Biscotti are perfect for those who also like to dunk. Dip these in a hot cup of coffee and enjoy a double hit of chocolate; first from the rich cocoa and then the smooth melting chocolate chips. Almonds not only provide more flavor but also additional crunch. There’s a lot going on with these so if you like chocolate and almonds together, give these a try. Happy dunking!

Prep: 15 minutes, Bake: 45 minutes, Total time: 1 hour

Ingredients

2 cups all-purpose flour (240g)

¼ cup unsweetened cocoa powder (35g)

1 teaspoon baking soda

½ teaspoon salt

8 tablespoons (113g) of unsalted butter

½ cup granulated sugar

2 x-large eggs

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

1 cup almonds

Instructions

Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.

Place whole almonds, in a small resealable plastic bag and crush them using the flat side of a mallet or meat tenderizer. Crush the almonds just until they break into large pieces.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Reserve.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and mix on low speed until just combined. Fold in the chocolate chips and chopped almonds.

Dust a work surface with flour. Scrape the sticky dough from the bowl and place it on a work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball then cut it in half. Form each piece of dough into two short logs. Place the logs onto the prepared baking sheet and shape them into long logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake.

Bake for 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5-10 minutes, or until cool enough to touch. Transfer the logs to a cutting board and, using a serrated knife, slice the logs on the diagonal into ¾-inch wide slices.

Replace the biscotti on the baking tray and turn them on their sides. Toast them for an additional 10 minutes to dry and crisp. Let cool on the pan for 10-12 minutes, flipping the biscotti over halfway.

Transfer the biscotti to an air-tight container or cookie tin.

Makes 2 dozen

Photography, Recipe Development, and Food Styling by © James A. Gallucci, 2023