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Featured Italian Cooking Vignettes

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Featuring the Recipes of WVNCC's Chef Marian Grubor as seen on 2014 Italian Heritage Cooking Vignettes
featured on WTRF TV 7.

Bagna Cauda                                        YIELD: 1 Cup

¼ cup olive oil
¼ cup butter
9 cloves garlic chopped
12 anchovy fillets
Red pepper flakes to taste

Heat olive oil and butter in sauce pan and sauté the chopped garlic till translucent. Add anchovies and continue cooking until anchovies dissolve. Add pepper flakes to taste

Serve either as a vegetable dip or a bread spread.

Courtesy of Chef Marian Paravano Grubor 


Pasta Peas and Prosciutto                                 YIELD: 4-6 Servings

Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil.

While the pasta cooks, set a large 12-inch sauté pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and sauté until translucent, about 3 minutes. Add the garlic to the pan and sauté for 30 seconds. Place the prosciutto in the pan and sauté for 1 minute. Add the wine and cook 2 minutes. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.

Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

Courtesy of Chef Marian Paravano Grubor


A Penne alla Vodka                                              YIELD: 6 Servings

1 pound penne
3 cloves garlic, minced
1 medium onion, chopped finely
3 tablespoons butter
2 tablespoons olive oil
1 cup vodka
1-14-ounce can tomato puree or tomato sauce
1 cup heavy cream
1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving

Cook the pasta according to package directions.

Sauté the garlic and onions in butter and the olive oil in a saucepan over medium heat until onions are translucent and soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, and then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Courtesy of Chef Marian Paravano Grubor


Risotto Croquettes with Cheese

Risotto:
1 oz. diced onion
1 clove garlic chopped
2 oz. butter
1 lb. Arborio rice
8 oz. white wine
48 oz. stock- hot
4 oz. Parmesan cheese
Salt and pepper to taste

Make Risotto by sautéing the onion and garlic in the butter and adding the rice to the butter. Completely coat rice with butter and add the white wine and simmer till wine evaporates.

Add 2 cups of the hot stock to the rice and stir till the entire portion of stock is absorbed. Continue to add stock and stir till all stock is absorbed. About 20 minutes. When rice is fully cooked, add the Parmesan cheese and stir to combine. Add salt and pepper to taste.

Transfer rice to a pan and let cool.

Croquettes:
1 lb. cheese cut into cubes
5 oz. flour
2 eggs- beaten
4 oz. bread crumbs

Oil 4 cups

When rice is cool scoop portions of rice into 2 inch balls and form the chilled rice around the cheese cubes and chill again.

Heat the oil to about 350. When the balls are chilled have the eggs, flour and bread crumbs in separate pans and start to dip the balls into the first the flour then the eggs and then the bread crumbs.

Place coated rice croquettes into hot oil and deep fry the croquettes about 4-5 minutes each or until golden brown.

These can be served as is or with an oven roasted tomato slice, drizzled with olive oil and herbs.  

Courtesy of Chef Marian Paravano Grubor

 


Risotto alla Milanese                                         YIELD: 8 Servings

1 oz. diced onion
1 clove garlic chopped
2 oz. butter
1 lb. Arborio rice
8 oz. white wine
48 oz. stock- hot
4 oz. Parmesan cheese
Salt and pepper to taste

Make Risotto by sautéing the onion and garlic in the butter and adding the rice to the butter. Completely coat rice with butter and add the white wine and simmer till wine evaporates.

Add 2 cups of the hot stock to the rice and stir till the entire portion of stock is absorbed. Continue to add stock and stir till all stock is absorbed. About 20 minutes. When rice is fully cooked, add the Parmesan cheese and stir to combine. Add salt and pepper to taste.

Courtesy of Chef Marian Paravano Grubor


 

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