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- 1-1/4 teaspoons kosher salt
- 2 bay leaves
- 3/4 cup Arborio rice
- 2 tablespoons extra virgin olive oil
- 8 firm-ripe medium tomatoes
- 3/4 cup fresh mozzarella, cut in small cubes
- 2 ounce pieces ham, cut in small cubes
- 1/2 cup plus 2 tablespoons grated Parmigiano-Reggiano
- 10 large basil leaves, chopped
- 1/2 teaspoon dry oregano
- Preheat oven to 400 degrees F. In a small pot, bring to boil two cups water with 1/2 teaspoon salt and the bay leaves.
- Stir in the rice and one tablespoon of the olive oil. Bring to a simmer and cook, uncovered, until rice is al dente and liquid is almost all gone, about 10 minutes. Scrape into a bowl to cool.
- Slice the tops off the tomatoes, reserving the tops. Scoop out the inner flesh of the tomatoes with a spoon, leaving a thick shell. As you work, put the flesh in a strainer set over a bowl to collect the juices.
- Once all of the tomatoes are scooped out, season the insides of the tomatoes with 1/2 teaspoon of the salt. Chop the tomato flesh and put in the bowl with the rice.
- To the bowl, add the mozzarella, ham, 1/2 cup of the grated cheese, the basil, the oregano and the remaining 1/4 teaspoon salt.
- Toss to combine. Pour reserved tomato juices in the bottom of a 9 x 13-inch baking dish. Evenly divide stuffing in tomatoes. Arrange cut-off tomato tops in the baking dish and place a stuffed tomato on each top.
Bucatini pasta with chanterelles, spring peas and prosciutto
- 1 cup shelled fresh peas or frozen, defrosted and drained
- 1 pound fresh chanterelle mushrooms
- 5 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled
- 2 ounces Prosciutto di Parma, thinly sliced and chopped
- Freshly ground pepper
- 1-1/2 pounds ripe fresh plum tomatoes, peeled, seeded and crushed
- 1/4 cup fresh Italian parsley, chopped
- 1 pound bucatini pasta
- 1/2 cup Parmigiano-Reggiano, freshly grated
- If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, three to five minutes. Drain them and set aside.
- Trim the tough ends and wilted spots from the mushrooms. Wipe them clean with a damp paper towel or wash them quickly and dry them well. Slice them thin and set aside. Bring six quarts of salted water to a boil in an 8-quart pot over high heat. Heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil. Cook, stirring, until lightly browned, about four minutes.
- Stir in the mushrooms, season them lightly with salt and pepper and cook, stirring, until they are lightly browned and wilted, about seven minutes.
- Pour in the tomatoes, season them lightly with salt and pepper and bring the sauce to a boil. Lower the heat so the sauce is at a lively simmer and cook five minutes. Stir the peas and chopped parsley into the sauce and cook until the peas are tender, about three minutes.
- While the sauce is simmering, stir the bucatini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. Drain the pasta, return it to the pot and pour in about three-quarters of the sauce.
- Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in the grated cheese.
- Transfer the pasta to a warm platter, top with the remaining sauce and serve immediately.
For the crust
- 12 chocolate graham cracker sheets
- 3 tablespoons sugar
- 2 tablespoons espresso powder
- Pinch of kosher salt
- 5 tablespoons butter, melted and cooled
For the filling
- 1 quart coffee ice cream
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 cup sour cream
- Preheat the oven to 350 degrees F.
- In a food processor, grind together the graham crackers, sugar, espresso powder and salt to make fine crumbs. With the processor running, add the melted butter and process just to combine.
- Press crumbs in the bottom and up the sides of an 8-inch pie plate, making sure the crumbs are evenly distributed. Bake until crispy, about 10 to 12 minutes, then cool completely before filling.
- Remove the ice cream from the freezer to soften a bit while you make the whipped cream.
- In a mixer fitted with the whisk attachment, whip cream and sugar to soft peaks. Add sour cream and whisk until just combined.
- Spread the ice cream in an even layer over the crust. Dollop whipped cream mixture on top and spread to a dome shape.
- Freeze overnight or until cream is frozen. To serve, cut with a sharp knife dipped in hot water.
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