Beet and Ricotta Salata Salad

This is a light salad, but it explodes with flavor. . .

1 head of Green Leaf Lettuce cleaned and lightly torn
1 Cup of Sliced Red Beets
2 Tblspn. Red Onion finely chopped
3 Tblspn. Chopped Walnuts
Salt and Pepper to taste
1/3 Cup Crumbled Ricotta Salata
4 Tblspn. Extra Virgin Olive Oil
2 Tblspn. Red Wine Vinegar

Mix Green Leaf Lettuce, Beets and onion in salad bowl.  Add Extra Virgin Olive Oil and Red Wine Vinegar, salt and pepper to taste.  Lightly toss.  Add crumbled Ricotta Salata and lightly toss.  Sprinkle with chopped Walnuts and serve.

Braised Pork with Fennel and Fire Roasted Tomatoes

Here this is shown served over Rice, but is also delicious with a side of pasta or an herb roasted potato.  Your choice!

Braised Pork with Fennel and Fire Roasted Tomatoes

4 Large Pork Loin Chops (I prefer them on the bone)

1 Large Fennel Bulb cored and thinly sliced with Frons reserved

1 Medium Shallot minced

1 Large Galic Clove minced

2 Tblspn. Lemon Zest

Salt and Pepper to taste

2 Cups Fire Roasted Diced Tomatoes

2 Tblspn. Capers (Non Periel)

2 Tblspn. Dried Italian Parsley

3 Tblspn. Extra Virgin Olive Oil

1/3 Cup Marsala Wine

Lightly sprinkle both sides of pork chops with salt and pepper and set aside.  Heat extra virgin olive oil in large skillet over high heat.  Add pork chops and braise until they are lightly golden brown on both sides.  Remove from pan and set aside.  Reduce heat to medium and add Marsala wine, stir and deglaze the pan to incorporate drippings into the sauce.  When Marsala is reduced by 1/2, add sliced Fennel, minced Shallots and minced Garlic.  Stir and cook until Fennel becomes tender.  Add Fire Roasted Diced Tomatoes, dried parsley and salt and pepper to taste.  Stir sauce and allow to cook over medium heat for 10 minutes.  Add Capers to the sauce and allow to cook for 5 additional minutes.  Add the Braised Pork Chops to the sauce turning  them to coat with the sauce.  Reduce heat to simmer and cook for an additional 20 minutes.  Take reserved Fennel Frons and run your knife through them roughly.  Serve Pork Chops with Sauce on top.  Sprinkle with Fennel Frons and Lemon Zest.

Pasta with Rappi and Spicey Sausage

This is a very tastey and easy dish to make.  In this recipe I have made it spicey, but if you prefer it can be made with a mild or sweet sausage.  Enjoy!

Pasta with Rappi and Spicey Sausage
1 pound of pasta (Zitti, Shells or Orchietta is suggested.  Shown here with Shells)
1 pound of hot Italian sausage out of its casing
1 large bunch of cleaned and coarsley chopped Rappi greens
2 large garlic cloves minced
1 Tspn. Salt
1 Tspn. Black Pepper
Juice of 1/2 fresh lemon
1 Tblspn. fresh lemon zest
2 Tblspn. Extra Virgin Olive Oil
1/3 cup of dry white wine
1/3 cup of chicken or vegetable stock

Heat olive oil in large skillet.  Add sausage out of its casing and cook over high heat until it is browned.  Rinse chopped Rappi greens and add them with the residual water on them to the skillet on top of the browned sausage.  Reduce heat to medium and cover.  Allow the greens to wilt.  Uncover skillet and add the minced garlic, salt, pepper, lemon juice, wine and stock.  Stir well to incorporate.  Allow to cook uncovered over medium heat, stirring frequently, for 5 minutes.  Reduce to a simmer and cover.  Cook pasta, drain and add to sauce.  Stir and allow to cook on simmer for 2 to 3 minutes to allow pasta to absorb flavor.  Plate, sprinkle with lemon zest and serve with Reggiano Parmigiano cheese.