michilli pasta 

Sausage, Onion And Goat Cheese Pasta

4 servings

I used sausage that is a particular Umbrian type that is halfway between fresh sausage and dried salami. You can use either in this recipe, but if you do use salami, make sure it’s as fatty as possible and not too dry and hard.



 400 grams fresh pasta

 1 large onion

 4 tablespoons extra virgin olive oil

 1 tsp salt

 ½ tsp ground pepper

 250 grams sausage or salami

 1 tsp dried thyme

 2 cloves garlic, chopped

 ¼ cup white wine

 1 cup crumbled goat cheese



1. Peel and cut the onion in half. Cut out the core, and slice thinly. Add to a pan large enough to hold all the pasta later, with the olive oil. Heat over medium heat, adding the salt, pepper and thyme. Cook until onion is softened, about 12 minutes.

2. Chop the sausage or salami into small pieces. Add to the onions, with the garlic. Stir for several minutes. (you may have to cook a bit longer if using fresh sausage)

3. Add the wine and let it reduce.

4. In the meantime bring a large pot of salted water to boil, and add the pasta. If you are using fresh pasta it should only take about 5 minutes to cook. As it is cooking, use a ladle to add some of the pasta cooking water to the onions mixture, stirring to help the starchy water emulsify with the pan juices.

5. Drain the pasta, reserving a cup of the cooking water.

6. Add the pasta in to the pan with the onions, stirring over medium heat while adding about half of the reserved water. Turn off heat, and add half of the goat cheese, stirring gently. Don’t over stir or it will clump up.

7. Place the pasta in serving bowls, and top with a bit of the remaining goat cheese.


Spring Rolls
                                     Makes 10 rolls; serves 10                                        



15 medium shrimp, peeled and deveined
8 ounces boneless pork shoulder
1 egg yolk
1⁄2 cup canola oil
1⁄4 teaspoon kosher salt
5 cups cooked rice vermicelli
Ten 12-inch round sheets of rice paper
1 head red leaf lettuce, leaves separated, washed, and dried
30 mint leaves
1 1⁄4 cup peanut sauce, for dipping


Preparation: Fill a pot with water and bring to a boil. Add the shrimp and blanch until the shrimp have turned bright pink, about 3 minutes. Using a slotted spoon or a spider, transfer the shrimp to a colander and rinse under cold running water. Drain the shrimp on paper towels and cut each shrimp in half length- wise. Set aside.

Return the water to a boil and add the pork. Turn the heat down to low and simmer until the pork is cooked through, about 20 minutes. Check for doneness by removing the pork from the water and poking it with a chopstick; the juices should run clear. Let cool completely, then cut against the grain into slices 1⁄4 inch thick.

To make the mayonnaise, put the egg yolk in a large mixing bowl and whisk well. Pour the shallot oil into a measuring cup with a spout and begin adding the oil to the egg yolk a few drops at a time, whisking constantly until the mixture thickens and emulsifies. Continue to add the oil in a slow and steady stream, whisking constantly, until all the oil is incorporated. The mixture will be very thick. Whisk in the salt and set aside.

Fill a large bowl with very hot water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Arrange one lettuce leaf over the bottom third of the rice paper, flattening the lettuce to crack the rib. Spread a generous teaspoon of the mayo over the lettuce, then top with three mint leaves placed end to end and a few slices of pork. Top with about 1⁄2 cup of the noodles.

Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end one full turn, enclosing the filling completely. Place three pieces of shrimp, cut side up and end to end, in a row on the rice paper, then roll another turn to enclose the shrimp. Continue rolling as tightly as possible toward the top edge, tucking in the sides, until you have a tight cylinder. Repeat with the remaining rice paper and ingredients.

The rolls can be made up to two hours in advance. Cover with a damp towel until serving. Just before serving, cut each roll crosswise into thirds. Serve with peanut sauce.

nick raspberry-cream-pie 

Raspberry Cream Pie

from Nick Malgieri's Pastry Foolproof Recipes for the Home Cook Serves: 8


  • 2 1/3 cups/315 grams unbleached all-purpose flour (spoon into dry-measure cup and level)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 8 ounces/2 sticks/225 grams unsalted butter, chilled and cut into 1/2-inch pieces
  • 2 large eggs


  • 3 half-pints of fresh raspberries, picked over but not rinsed (I rinsed mine anyway)
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons finely grated lemon zest

Pastry Cream

  • 3/4 cup whole milk (Reduced fat milk worked for me)
  • 1/4 cup heavy whipping cream
  • 1/4 cup sugar, divided use
  • 3 large egg yolks
  • 2 tablespoons unbleached all-purpose flour
  • 1 teaspoon vanilla extract (I used vanilla bean paste)


  • 1 cup heavy whipping cream
  • 2 tablespoons sugar (I used 1/4 cup powdered sugar)
  • 1 teaspoon vanilla extract (I used vanilla bean paste


  1. Make the crust first. You'll only use half of this recipe (1 round ) for the pie.
  2. Combine the flour, salt, and baking powder in the bowl of a food processor; pulse several times at 1-second intervals to mix.
  3. Add the butter and pulse again 3 or 4 times. Use a metal spatula to scrape the side of the bowl and mix the butter pieces throughout the flour. Pulse again 3 or 4 times.
  4. Using a fork, beat the eggs to break them up, and add to the bowl. Pulse again until the dough almost forms a ball; avoid pulsing too much, or the pieces of butter needed to make the dough flaky will become too small.
  5. Invert the dough onto a lightly floured work surface, carefully remove the blade, and quickly press the dough together.
  6. Divide the dough into 2 pieces, form into thick disks, and wrap each in plastic. Chill for a couple of hours before rolling.
  7. Prepare your pie shell by rolling it into a 12 inch circle, laying it over a 9 inch pie pan (not deep dish), trimming and crimping. At this point, it’s a good idea to freeze the shell for an hour or until ready to use. This will help prevent shrinkage.
  8. To bake the pie shell, prick the frozen crust with a fork, then cover the frozen crust with parchment paper. Weigh down the middle with pie weights or beans and let the parchment loosely cover the edges. Bake at 375 degrees F for 15 minutes, then remove weights and parchment and bake uncovered until golden brown.
  9. To make the raspberry filling, combine 1/3 of the berries and the sugar in a nonreactive saucepan and mash. Place over low heat and bring to a simmer. Meanwhile, whisk the water and cornstarch together. When the berries begin to boil, stir a third of the juices into the cornstarch mixture. Continue stirring until the juices thicken, return to a boil, and become clear. Stir in the lemon zest off the heat, than scrape the thickened raspberry mixture into a bowl . Press plastic directly against the surface and let the mixture cool. When the mixture cools, you'll stir in the remaining fresh raspberries.
  10. For the pastry cream, combine the milk, cream and half the sugar in a small saucepan and whisk to combine. Place over low heat and bring to a full boil. Meanwhile, in a bowl, whisk the yolks and the remaining sugar. Sift the flour over the mixture and whisk it in.
  11. When the milk mixture boils, whisk it into the yolk mixture. Strain (I just poured) the pastry cream back into hot pan and place over medium heat. Use a small pointed end whisk to stir constantly, being sure to reach into the corners of he saucepan until the cream come to a full boil and thickens. Continue to cook, whisking constantly, for 30 seconds. Off the heat, whisk in the vanilla.
  12. Scrape the cream into a glass bow and press plastic wrap directly against the surface. Chill until cold.
  13. To finish the pie, whip the cream the sugar and vanilla to a soft peak.
  14. Evenly spread the cooled pastry cream in the bottom the full baked pie crust. Fold the fresh raspberries into the cooled, thickened cooked berries (if you haven't already) and spread the fruit on top of the cream. Re-whip the cream if necessary and spread it over the berries.
  15. Keep the pie at a cool room temperature until serving time (I put it directly in the refrigerator). Refrigerate the leftovers.

gluten free olive oil muffins 

Gluten Free Olive Oil Muffins

6-8 servings


  • 2 tablespoons extra-virgin olive oil, plus more for the pan
  • 2 cups almond flour (very finely ground blanched almonds)
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain yogurt
  • 1 cup fresh blueberries and/or walnuts or dried fruit



Preheat the oven to 425 degrees. Grease 6 to 8 wells of a standard muffin pan with a little oil, or line the wells with paper baking cups.

Use a fork to whisk together the almond flour, sugar, baking soda, salt and cinnamon in a mixing bowl.

Combine the eggs, the 2 tablespoons of oil, the vanilla extract and yogurt in a separate bowl. Gently stir that mixture into the flour mixture; the batter will be fairly stiff. Gently fold in the fruit and/or nuts.

Divide the batter evenly among the 6 to 8 wells, filling them almost to the brim. Bake for 5 minutes, then reduce the oven temperature to 350 degrees; bake for 15 to 20 minutes or until the muffins are lightly golden and thoroughly dry on top.

Transfer the muffins to a wire rack to cool slightly before serving.



Radicchio and Pumpkin Risotto

A recipe from Jennifer McLagan’s book: Bitter: A Taste of the World’s Most Dangerous Flavor, with recipes







2-1/2 cups chicken stock, preferably homemade

1/4 cup unsalted butter

1 shallot, finely chopped

6 oz. pumpkin (winter squash), cut into 1/2-inch dice, about 1-1/4 cups

Sea salt

5-1/4 oz. radicchio leaves, rinsed and trimmed

1/2 cup risotto rice (Vialone nano, Arborio, or Carnaroli)

2 Tbs. white wine or dry vermouth

Freshly ground black pepper

Parmesan cheese


Pour the stock into a saucepan and bring to a boil. Lower the heat so the stock barely simmers.

In another saucepan, melt half the butter over medium heat. Add the shallot and cook until translucent. Add the diced pumpkin and stir to coat the pieces with the butter. Season with salt, and cook until the pumpkin starts to soften slightly at the edges, about 5 minutes.

Meanwhile, cut the radicchio leaves in half lengthwise, then crosswise into 1/4-inch strips. You should have about 4 cups.

Add the rice to the pan, stirring to warm the grains and coat them in butter. Stir in the radicchio and continue stirring until it wilts and changes color. Pour in the wine and cook, stirring until it evaporates; season with black pepper. Now add a ladleful of hot stock and keep stirring the simmering rice constantly until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time, when the previous liquid is almost completely absorbed.

After 20 to 25 minutes, the pumpkin should be cooked and the rice should be creamy and cooked but still slightly al dente. Remove the saucepan from the heat and let sit for 2 minutes. Check the seasoning, stir in the remaining half of the butter, and serve in warm bowls. Grate Parmesan over the top.

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