Ciao Bella Chili Recipes

CIAO BELLA'S PLAIN GELATO BASE (GELATO DE CREMA)

Ciao Bella's Plain Gelato Base (Gelato De Crema) image

Now you can make Ciao Bella's amazing gelato (Italian ice cream) at home! This rich, custardy base is the starting point for many recipes. But it's also good enough to be made into gelato by itself, and in fact in Italy, where it is known as gelato de crema, it often is. The recipe is from "The Ciao Bella Book of Gelato and Sorbetto," by F.W. Pearce & Danilo Zecchin.

Provided by blucoat

Categories European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups whole milk
1 cup heavy whipping cream
4 large egg yolks
2/3 cup sugar

Steps:

In a heavy-bottom saucepan, combine milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees.
Meanwhile, in a medium heat-proof bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees. Do not bring to a boil.
Pour mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight. Makes enough for about 1 quart (or 4 cups) of gelato.

Nutrition Facts : Calories 231.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 151.8, Sodium 39.8, Carbohydrate 20.6, Sugar 19.9, Protein 3.9

CHICKEN CIAO BELLA RECIPE - (5/5)

Chicken Ciao Bella Recipe - (5/5) image

Provided by lorik

Number Of Ingredients 22

Ingredients

For Chicken:
4 boneless skinless chicken breasts
Fresh sage leaves
4 slices Pecorino Romano Cheese
4 ounces sun dried tomatoes, julienned
8 slices prosciutto
Salt and pepper to taste
2 Tbsp vegetable oil
For Pasta and Cream Sauce:
1 lb fettuccine noodles
1 Tbsp unsalted butter
1/2 white onion, chopped
1 clove garlic, chopped
1 bay leaf
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup shredded parmesan cheese
1/8 cup chicken broth (low sodium)
Salt and pepper to taste
For Garnish:
Basil pesto
Shredded parmesan cheese

Steps:

Butterfly each chicken breast. Season inside with salt and pepper. Layer the slice prosciutto to cover the inside, followed by cheese slice, sun dried tomato and 2 sage leaves for each breast. Roll each breast tightly closed. Sear the chicken with oil on all sides, and place on a sheet pan. Bake the chicken in the oven at 475 until the center of each piece registers 165 degrees. Cook the fettuccine in salted boiling water according to package directions. For cream sauce, heat butter. Cook onion and garlic in butter until softened. Add the bay leaf and deglaze with white wine. Reduce by half. Add the rest of the cream sauce ingredients, and simer until semi-thick. Adjust seasoning with salt and pepper to taste. Remove bay leaf, and add pasta to pan with sauce, tossing to coat. Place fettuccine and sauce on plate. Slice each breast into 4-5 pieces and fan out on top. Garnish with basil pesto and additional parmesan to taste.

QUICK QUINOA CHILI

Quick Quinoa Chili image

Something old, something new! This quick, new-age chili has become quite the favorite in our house! Sure to be a crowd pleaser! Garnish with cheese, onion, sour cream, avocado, etc.

Provided by ciao bella

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups beef broth, divided
1 (1.25 ounce) package chili seasoning mix
1 tablespoon coconut oil
1 cup quinoa, rinsed
1 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tri-bean blend
1 (7 ounce) can diced green chilies
½ cup frozen corn

Steps:

Whisk 1 cup beef broth and chili seasoning mix together in a bowl.
Melt coconut oil in a pot over medium-high heat. Cook and stir quinoa in hot oil until fragrant and lightly toasted, 1 minute. Pour broth-seasoning mixture, remaining 1 cup beef broth, and tomatoes into quinoa mixture. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer until quinoa has absorbed most of the liquid, 20 to 30 minutes.
Stir bean blend, green chilies, and corn into quinoa mixture; simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 38.2 g, Fat 4.9 g, Fiber 6.7 g, Protein 11 g, SaturatedFat 2.4 g, Sodium 1379.2 mg, Sugar 4.7 g

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