Gails Mafaldini Cavolo Food

GAIL'S MAFALDINI CAVOLO

Steps:

• In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.
• In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
• Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
• Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.

CHOCOLATE MOUSSE WITH A COFFEE TWIST

Steps:

• In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
• In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
• In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
• In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
• Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
• MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.

CAULIFLOWER CHEESE WITH HAM HOCK

Steps:

• Place the ham hock, cloves, bay leaves and peppercorns in a large saucepan and cover with cold water and bring to the boil over medium heat and then reduce the heat to low and simmer (adding extra water to keep the ham hock covered) for about 3 hours, or until tender and the meat starts to fall frm the bone.
• Allow the ham hock to cool before shredding the meat and then place the shredded meat evenly along the bottom of a buttered casserole dish.
• Preheat oven to 180°C.
• Cut your cauliflower into florets and place in a steamer and cook for 4 to 5 minutes and then place the cauliflower over the ham in the casserole dish.
• Melt the butter in a saucepan, add the onion and cook until soft and then stir in the flour and allow to cook for a few minutes before adding the cream and bay leaves and stir continuously while the sauce thickens.
• When the sauce is ready, turn off the heat and remove the bay leaves and stir in the mustard and tasty cheese (or cheddar) and season to taste with salt and pepper.
• Pour over the cauliflower and sprinkle with the parmesan and bake for 30 minutes or until golden brown on top, serve it hot.

MEXICAN-STYLE CHICKEN WITH PENNE

Steps:

• Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
• Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
• Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
• Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
• Add the corn, season with salt & pepper and cook until the corn is heated through.
• Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
• Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.