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Sous Vide Cooking - Pork Loin Roast by Cottura Ammiche

3 lb. pork loin roast
Cottura Amiche Italian Blend Seasoning (Or any store bought dried Italian spices)
Fresh rosemary, chopped
Salt and pepper (2-3 teaspoons each)




Trim excess fat from the roast, leaving ¼″ of the fat cap on the pork. Dry the meat with paper towels. Very lightly score the top of the roast in criss-cross pattern to allow seasonings to penetrate. Generously sprinkle and rub salt & pepper, Cottura Amiche Seasoning and chopped rosemary into the roast. Vacuum-seal roast. Set up sous vide appliance in water bath, and set temperature to 140°F. Allow water to come to temperature before adding packaged roast. Place roast into water bath, and cook 5 – 6 hours (minimum). Remove from water bath and open the bag, draining any liquid from roast. Dry the roast with paper towels. To finish, quickly brown the roast in a pan, in the oven, on the grill, or with a torch.`

Pasta Pappardelle with Sauces by Cottura Ammiche

3 cups all-purpose flour
4 – 6 eggs (size of eggs will influence how many to use)
Pinch of salt
2 tablespoons butter
1-2 teaspoons fresh rosemary, minced
Salt and pepper to taste




Combine flour, eggs and pinch of salt into food processor using dough blade. Pulse until dough comes together. Knead for 15 seconds or so. Remove from processor bowl; place in glass bowl and cover. Allow to sit at room temp for 30 to 60 minutes to allow gluten to relax. Transfer to lightly floured surface and knead by hand with a little extra flour until dough is smooth and pliable, damp but not sticky. Using a pasta machine, take egg-sized pieces of dough and run through at the largest setting. Fold dough over and repeat 5 or 6 times before changing the setting. Change the notch of the machine to the next setting and run through once without folding it. Continue until pasta sheet is the desired thickness. Cut noodles by hand or with the pasta machine cutting blade.


To cook the pasta, boil water, add salt, and cook pasta for 1-2 minutes only. In a saucepan, melt butter, add the rosemary, and cook the pasta in the pan, season with salt and pepper to taste.


Note, to make pasta by hand:

Mound flour on a clean counter or board; make a deep well in the center of the flour. Break eggs into the mound. With a fork, stir the eggs together, gradually incorporating more flour as the eggs are stirred. (This can get a little messy.) Continue until most of the flour is incorporated and the dough comes together. Knead for several minutes until the flour is completely mixed in, and the dough has a smooth, tacky (but not sticky) consistency. Allow to rest 30 -60 minutes as above and proceed as above.

Spicy Green Beans with Asian Influences by Cottura Ammiche

1 lb. fresh haricots verts (tiny green beans)
2 tablespoons light brown sugar
1 tablespoon soy sauce
½ teaspoon dried crushed red pepper
1 medium-size red bell pepper, sliced
½ medium-size sweet onion, sliced
1 teaspoon peanut oil (vegetable oil may be substituted)
¾ teaspoon seasoned salt




Cook haricots verts in boiling salted water to cover 1 minute; drain. Plunge green beans into ice water to stop the cooking process; drain well, pressing between paper towels. Stir together brown sugar, soy sauce, and dried crushed red pepper. Set aside. Sauté bell pepper, onion, and green beans in hot peanut oil in a large skillet over high heat 3 to 5 minutes or until beans look blistered. Sprinkle with seasoned salt. Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.


NOTE: Recipe adapted from Mary Lappin, Carmel, IN. Found in Southern Living Magazine

Banana Cream Pudding by Cottura Ammiche

1 8-oz package softened cream cheese
1 14-oz can condensed milk
2 cups milk
1 6-oz package vanilla instant pudding
1 8-oz carton whipped topping
4 sliced bananas
1 box vanilla wafers




Using a hand mixer or food processor, stir the softened cream cheese into the condensed milk. Add milk and pudding mix and mix well. Fold in half of whipped topping. Fold in the sliced bananas. Line serving bowl with vanilla wafers. Pour the pudding mixture over the cookies. Top with the remaining whipped topping, totally sealing in the pudding beneath. Crumble some of the vanilla wafers and sprinkle on top and chill.

  Spinach and Grapefruit Salad with Orange Vinaigrette by Cottura Ammiche

Baby spinach
Red grapefruit sections (canned and drained)
Mandarin orange segments (canned & drained)
Red onion, very thinly sliced
Avocado, sliced or diced (optional)
Pomegranate seeds (optional)


Dressing (makes enough for several salads):
6 oz. can frozen orange juice concentrate, thawed
2/3 cup grapeseed oil
¼ cup apple cider vinegar
3 tablespoons sugar (or less if desired)
½ teaspoon dry mustard
½ teaspoon salt
Dash tabasco
Fresh ground black pepper to taste




Mix all dressing ingredients until smooth using a whisk, food processor, or jar (to shake really well). Drizzle some dressing over the spinach and toss, then add the rest of the ingredients, so that the salad doesn’t become too heavy with dressing.


Dressing will keep well refrigerated for 5 – 7 days.


(Adapted from recipe by Molly Fowler, “The Dining Diva”)



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