BECHAMEL SAUCE
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
Salt
Freshly ground pepper

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 8 to 10 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of butter over it to prevent a skin from forming.

STUFFING
1 lb. spinach
1/4 lb. ricotta cheese
1 cup grated Parmesan
Dash of nutmeg
1 egg yolk
Pinch of salt
Dash of pepper

Cook the spinach in salted water on low for 2 minutes, drain and cool. Chop the spinach and mix with ricotta, Parmesan, nutmeg and the egg yolks. Season to taste.

CREPES
1 cup flour
3 eggs
1 cup milk
1 T olive oil
Pinch of salt

In a large bowl whisk eggs with salt. Mix in flour and continue whisking and slowly add in milk and olive oil.

Chef: Matteo Ferrari

8 cups chicken broth
1 cup grated Parmesan cheese
3 cups Zucchini, diced
1 cup white wine
½ cup olive oil
2 T chopped fresh Italian parsley
1 yellow onion, finely chopped
2 T (1/2 stick) butter
2 cups Arborio/Carnaroli rice
Salt and pepper to taste

Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Heat olive oil over medium-low heat. Add onion and zucchini; sauté until very tender but not brown, about 3 minutes. Increase heat to medium. Add rice and stir until rice is very hot. Add 1 1/2 cups warm broth. Boil until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 20 minutes, then remove from heat. Stir in 2 tablespoons butter and 1 cup grated cheese and parsley. Season with salt and pepper and serve. Makes 4 First-Course or 6 Side-Dish Servings.

Buon Appetito!

Chef: Matteo Ferrari

1 ½ cups cream
½ cup milk
2 vanilla beans, scraped
3 tablespoons sugar
2 gelatin sheets

In a saucepan, bring cream, milk and vanilla beans to a boil. When boiling, add sugar, dissolve and remove from heat. In a separate bowl, add a small amount of warm water to gelatin, just enough to dissolve. Once completely dissolved, add to vanilla milk mixture.

In an ice water bath, cool mixture to room temperature. Pour mixture into dessert cups and refrigerate to set, about 3 hours. Serve with fresh fruit or favorite topping.

Serves 6

Chef: Matteo Ferrari