TUNA STEAKS WITH CHERRY TOMATOES

Second course - vegetarian

1 lb of cherry tomatoes
4 Tuna steaks, about 7 oz. each
3 basil leaves
1/2 red onion, minced
1 clove garlic, minced
4 anchovy fillets, minced (optional)
2 tbsp capers, packed in salt, rinsed
1 tbsp oregano
Extra virgin olive oil

Combine onion, garlic, anchovies, capers and oregano in a bowl, mix and cover with olive oil; set aside to marinate for about 20 minutes.
Meanwhile, peel the tomatoes, put them in another bowl with basil, 2 tbsp of extra virgin olive oil and a pinch of salt, mix well to combine and let it marinate for about 15 minutes.
After the 20 minutes, transfer the onion mixture to a skillet over medium heat and warm until the anchovies dissolve, about 5 minutes. Add now the tuna and cook about 3 minutes on each side; toss the tomatoes in the skillet and cook for 8-10 minutes more. Season with salt.
Serve immediately, arranging 1 steak with its sauce on each individual plate and accompanying with a green salad.
Instead of tuna you could also use salmon or swordfish.

EGGPLANT "BALLS"

Second course - side dish - Vegetarian

POLPETTE DI MELANZANE

4 Eggplants, cut in half lengthwise
1 Egg, big
2 oz of dried bread
2 oz of grated parmesan
Bread crumbs
Salt, pepper and nutmeg
Olive oil to fry

Preheat oven to 375F and roast eggplants for about 20 minutes (or boil them whole).
Warm up the milk and soak the bread.
When the eggplants are warm enough to be handled, scrape the pulp out of them and arrange it in a bowl together with the soaked bread (squeezed from the milk), parmesan, egg, nutmeg, salt and pepper.
Mix well to combine all ingredients and make "balls" with the mixture.
Warm up the oil in a deep pan on high heat; roll "balls" into the breadcrumbs making sure that they are well coated.
Fry the "balls" little by little and drain them on paper towel.
You can serve them either hot or cold. If you don't like to fry them, you can cook the "balls" in oven at 375F for about 20 minutes or until golden.

MOUNTAIN ASPARAGUS RAVIOLI

First course - vegetarian

1 box of frozen Ravioli
12 asparagus, sliced
1 cup heavy cream
2 tbsp extra virgin olive oil
1 clove garlic

Put a large pot with water to a boil. When it starts boiling add salt and ravioli, mix well to prevent sticking.
In the meantime, warm up the oil in a big skillet over medium-high heat, when ready, saute the garlic (whole if you want to remove it) and the asparagus.
Adjust with salt and cook for about 5 minutes. Add the cream, mix, adjust with salt and pepper and cook for a couple of minutes more.
When the ravioli are "al dente" (8 to 10 minutes), drain them with a slotted spoon and toss them in the skillet with the sauce; mix well to combine and serve immediately sprinkled with grated parmesan or chopped parsley.
If you like the pasta a little softer, cook them for 1 or 2 minutes longer.

Having artichokes also in the filling, you can substitute the asparagus with 6 frozen artichoke hearts and cook the sauce in the same way.

This recipe serves 3 if this is not the only dish served, otherwise it will serve 2 people.

Just an info: these are among the best ravioli I have tasted since we left Italy!

CALF LIVER "EMILIAN" STYLE

Second course

Recipe nicely provided by Luciano, owner and chef of Luciano's on Lakeside

4 slices of calf liver
2 big onions, thinly sliced
Extra virgin olive oil
Bread crumbs
Sage and rosemary

On a big skillet over high heat warm up 4 tbsp of olive oil and sautee the onions, together with rosemary and sage, for 2-3 minutes; lower the heat and cook the onions until tender, about 10-15 minutes. Adjust with salt and pepper, if liked.
In the meantime, put the liver in the bread crumbs, turning and pressing the slices so the crumbs stick well on every side.
Put a big skillet on high heat and warm about 1/3" of olive oil. When the oil is hot, immerse the liver carefully into the oil and cook it until golden on both sides.
Adjust with salt and pepper and set on paper towel to drain.
Serve the liver immediately with the onions as side.