LUSK – Italian food is a big hit in my house. And by Italian I mean…spaghetti and lasagna. That’s pretty much the extent of a lot of Italian food that we get here in Wyoming. I have been slowly introducing more Italian and Italian-American cuisine to my kids and hubby. 

Italian is great in all seasons but my family tends to gravitate towards the more hearty dishes in the fall and winter. Soups, slowly braised cuts and pasta with sauces are usually appealing, cheap to prepare and simple in ingredients. 

Zuppa Toscana

This soup has been made famous by Olive Garden (considered Italian-American) but as with many dishes is so much better homemade. Zuppa Toscana literally means “Tuscan soup” but this isn’t actually a recipe from Tuscany. This is a very hearty, filling soup that my kids will eat for several meals in a row as long as it lasts. If your family isn’t a fan of kale (mine isn’t) then don’t add it. I saute some kale for my own soup. I make this in my slow cooker or instant pot.

1 pound Italian sausage (I use a mild sausage from a local pork producer but if you like more zip then use spicy)

1 pound of potatoes (red or yukon work) cut in half and then sliced 1/4 inch thick

6 slices of bacon chopped

1 onion chopped

2 Tablespoons minced garlic

1 Tablespoon italian herb mix like Leonardo

2 ribs of celery chopped

1 15oz can of cannelloni beans

4 cups chicken stock

1 cup heavy cream

1 cup chopped kale

salt and paper to taste

Brown sausage, bacon, and onion. Saute until meat is browned and onion is translucent. Add in celery and cook stirring occasionally another two minutes. Add in garlic and herbs cooking for 30 seconds then add in beans, chicken stock and potatoes. Season with salt and pepper to taste. Turn on slow cooker on low for 5-6 hours. Thirty minutes before serving stir in heavy cream and kale. Serve with crusty bread.

Chicken Piccata

My husband had never had capers before I fed him this dish. It is one of our favorites and the combination of lemon and capers is so bright and yummy.

4 medium to large chicken breasts pounded thin 1/2 thick or less

1 cup all purpose flour

1 tablespoon garlic pepper seasoning

8 Tablespoons olive oil

4 cloves garlic smashed

1/3 cup dry white wine (if you don’t have just use a little more broth)

1/2 cup chicken broth

2 Tablespoons capers rinsed

4 Tablespoons unsalted butter cubed

2 Tablespoons fresh lemon juice

Add garlic pepper seasoning to the flour. Sparingly salt and pepper both sides of pounded chicken. Then dredge in seasoned flour. Heat six tablespoons olive oil in large, heavy pan and working in batches if needed to avoid crowding the pans fry dredged chicken until golden brown on both sides and nearly cooked through. Transfer to a plate and keep warm. Heat remaining two tablespoons oil in pan and add garlic. stir frequently to keep garlic from scorching and when garlic is golden add in wine and capers. Scrape any brown bits from the bottom of the pan and swirl pan to cook off alcohol.

Pour in broth and add butter. Whisk or swirl pan to form a pan sauce. Return chicken to the sauce and simmer to finish cooking chicken and sauce thickens. Remove from heat and stir in lemon juice and season with salt and pepper. Serve with chopped fresh parsley and pepper.

Ricotta Chocolate Mousse

Like the Zuppa Toscana, this isn’t actually an authentic Italian recipe, but it does use ricotta cheese! This is one of my favorite gluten free dessert recipes that comes together quickly and is so rich and yummy.

6 ounces semi-sweet chocolate, melted (1 cup of chips or pieces)

14 to 16 ounces ricotta cheese

1 teaspoon pure vanilla extract

1 cup heavy cream

¼ teaspoon pure vanilla extract

1 tablespoons maple syrup, honey or agave syrup, or 2 tablespoons confectioners’ sugar

Melt the chocolate on the stove top on very low heat, or in a microwave oven.

In a food processor, whirl the melted chocolate with the vanilla and ricotta until evenly colored and very smooth.

You’ll probably need to scrape down the sides a couple of times. Refrigerate until ready to serve.

Before serving, whip the heavy cream with the vanilla and sweetener in a bowl. Fold the chocolate-ricotta mixture into the whipped cream until evenly colored.

Pour into dessert cups.

Serve right away or chill.

Garnish with one or two ripe, fresh, sliced strawberries, a few raspberries, or kiwi slice, or shaved dark chocolate.