Bonet Piemontese

Yield 8
For caramel:

2 cups sugar
1 cup water

For Bonet:

6 egg yolks
4 whole eggs
300 g. sugar
50 g. cocoa powder
1 liter milk

In a sauté pan boil sugar and water until amber in color pour in the bottom of 8 ramekins evenly. Be careful extremely hot!!!
in mixer place eggs, cocoa, and sugar mix until combined. boil milk and them slowly add to egg mixture . Divide evenly among all 8 ramekins and bake in a water bath at 350 for 1 1/2 hours. Let cool and then carefully run a knife around the edge of ramekin invert and shake until unmolded. Serve with sauce from container.

Cioppino

Fish stew with panchetta, fennel, onion, tomato and celery
Yield 8 servings

1 Head celery
1 lg spanish onion
2 bulbs fennel
6 oz. panchetta
5 ea. plum tomatoes
1 # calamari
1# mussels
1/2 # monk fish
1/2 # rock shrimp
salt
pepper
2 cloves garlic
basil

Julienne all vegetables reserve. Dice panchetta about 1/4 " cubes. Start with a hot pot with no oil, add panchetta then lower heat. when panchetta is lightly colored add all veg and cook slowly about 1/2 hour or until tender. add diced tomatoes and let cook 10 minuets longer. In another pot sweat out garlic over low heat. Add calamari and cook slowly when tender add remaining seafood. let cook in own juices. when all fish is cooked add together and adjust seasonings. Serve with grilled bread

Our homemade pasta

Yield 1 lb.

1 lb. #1 semolina flour
5 Whole eggs
Pinch salt

In mixer with paddle attachment combine all ingredients. Add the eggs slowly and one at a time. Depending on the day and temperature the pasta could take one more or less egg. Remove from bowl and kneed on lightly flowered surface. With a pasta machine starting at the thickest setting start rolling out dough and gradually work to the thinner settings. cut pasta to with you desire and then cook in liberally salted boiling water until desired doneness.

Veal Scaloppini with braised radicchio and fontina cream sauce

Yield 8 portions

24 - 6 oz. Veal scaloppini
1 head radicchio
2 cups red wine
1 shallot
2 tbsp sugar
salt
pepper
6 oz fontina cheese
2 cups heavy cream
2 tbsp butter

For the sauce: In a small pot heat heavy cream until boils. add fontina and stir until melted into sauce. Let reduce until it has a velvety texture adjust seasoning with salt and pepper. For Radichio: Finely chop shallots, in another pot with olive oil sweat shallots. Add julienne radicchio to pot and sauté until tender, add red wine and sugar simmer until almost all liquid is gone. adjust with salt and pepper. For Veal: sauté scaloppini in olive oil and butter then top with braised radicchio reheat sauce adding butter to make sauce smooth and top the veal with the sauce.