Tried and True Recipes

1 tsp minced shallots 1/2 tsp dijon 2 tbsp lemon juice 1/2 tsp salt 1/4 tsp ground pepper 4 tbsp extra virgin olive oil

Ingredients - 1 1/4 tsp. salt, plus additional to taste - 3/4 cup sour cream - 6 Tbs. peeled, seeded and diced cucumber - 1 1/2 Tbs. chopped fresh dill - 3/4 tsp. freshly squeezed lemon juice - 3 small garlic cloves, minced - 6, 8 oz. salmon fillets - 2 Tbs. olive oil - freshly ground black pepper - 2, 12 x 10 cedar planks, about 3/4 inch thick Instructions 1 - Soak cedar planks in a large pan of water for 1 hour.Remove from water and rub each plank with 1/2 tsp. of the salt. Preheat grill to high heat. 2 - In a small bowl, whisk together the sour cream, cucumber, dill, lemon juice, garlic, and remaining 1/4 tsp. salt. Taste and adjust seasoning, if necessary. Cover with plastic wrap and refigerate until ready to use or up to 4 hours. 3 - Brush the salmon with the olive oil and season with the additional salt and pepper. Place 3 fillets on each plank. Transfer to the grill. Close the cover, reduce heat to medium-low and cook until the surface fat on salmon begins to turn white, 15-20 min. Serve topped with sour cream and cucumber sauce. Recipe Origin Cedar planks can be purchased at most hardware stores & garden supply stores. Make certain to purchase UNTREATED planks. Soak at least one hour.

The Perfect Tomato Sauce Recipe by Fabio Viviani Cook time: 10 Minutes Yield: 2 Cups of Sauce INGREDIENTS 6 cloves garlic 6 Tablespoons extra-virgin olive oil 28 oz can of whole plum tomatoes (packed in only tomato juice) salt and fresh cracked pepper to taste 3-4 leaves fresh basil for garnish Method: Smash 6 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook until the oil turns red. This will tell you the sauce is done! Cook's Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts. MANGIA!

THE PERFECT ITALIAN MEATBALLS Recipe by Fabio Viviani Cook time: 25 Minutes Yield: 8 meatballs 1 lb. ground beef (90/10) 4 oz. whole milk ricotta cheese 1 cup Parmigiano-Reggiano cheese, grated 1 cup panko bread crumbs 1 egg 2 garlic cloves, minced 2 shallots, minced 1 tablespoon extra-virgin olive oil salt & fresh cracked pepper to taste fresh parsley for garnish Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm. Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls Drop the meatballs into Fabio's tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side. Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer. Let rest for 5 minutes before serving. Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course! MANGIA!