Salmon Baked in Foil

I don't like salmon, but in this recipe it tasted really nice! I recommend. It's very easy to make and clean afterward also.

Ingredients

* 4 (5 ounces each) salmon fillets
* 2 teaspoons olive oil plus 2 tablespoons
* Salt and freshly ground black pepper
* 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
* 2 chopped shallots
* 2 tablespoons fresh lemon juice
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Chicken Balls!

ingredients:

1lb ground chicken
parsley as you like, chopped
garlic salt or salt to taste
black pepper to taste
olive oil (about 3 table spoon)
tomato paste
tomato sauce (anyone you like)
1 egg
1/2 cup bread crumbs

Directions:

1-In a large bowl mix the ground chicken with garlic salt, pepper. Then, add bread crumbs, egg and mix everything.Add parsley. In a frying pan, heat the olive oil (about 3 tablespoon)in low/medium heat. make balls with the mixture and fry it.
2-In a sauce pan, deep enough for all chicken balls. Add hot water and 2 to 3 tablespoon of tomato paste. Add tomato sauce to give some texture in the sauce. Add garlic salt, black pepper.
3-As soon as the chicken balls are ready from outside, throw them at the sauce pan in tomato sauce. the tomato sauce must cover all chicken balls.
4- cook for 10 min. in low heat.

Bucatini with Sausage/Bittersweet Chocolate Pudding with raspberries

Bucatini with Sausage

Ingredients

3/4 pound sweet Italian sausage, preferably without fennel seeds
1/2 cup white wine
1/3 cup whole pickled peperoncini, drained, preferably Tuscan-style
3 tablespoons extra virgin olive oil, plus more for serving
3 plump garlic cloves, peeled and sliced
1 28-ounce cans Italian plum tomatoes, crushed by hand
1 pound bucatini (or another long pasta)
1/2 cup freshly grated pecorino cheese, plus more for passing
Procedure

1. Slit the casings of the sausages lengthwise and turn the meat out into a bowl. Break it up into small pieces with your hands, then add the wine and toss until the meat is moistened. Remove the stems and seeds of the peppers, then slice into 1/4-inch rings, crosswise.

2. Heat the olive oil in a large (12-inch) skillet over medium heat. Add the garlic slices and cook until golden, then add the sausage mixture. Spread it out, breaking up any clumps, and cook until the moisture has mostly evaporated. When the sausage begins to render and sizzle, add the pepperoncini and cook for an additional minute or two.

3. Pour in the tomatoes plus 1 cup of water and bring to a boil. Turn down to a simmer and cook until the liquid dramatically reduces by half, stirring occasionally, about 45 minutes. It should be a thick enough consistency to cling well to the pasta.

4. In the meantime, bring a large pot of salty water to boil and cook the pasta until al dente. When it it done cooking, drain and add it to the skillet, reserving some pasta cooking water. Toss the pasta and sauce together for another minute, adding pasta water if necessary to loosen the sauce. Turn off the heat and transfer to bowls. Top with Pecorino and a drizzle of olive oil, if desired.

Bittersweet Chocolate Pudding

Ingredients

• 4 large egg yolks
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 cup milk
• 1 1/2 cups whipping cream, divided
• 9 ounces (2 cups) chopped bittersweet chocolate (not chocolate chips)
• 2 teaspoons sugar
• 1/4 teaspoon vanilla extract

Directions:

1. Whisk together first 3 ingredients in a medium bowl until blended.
2. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
3. Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
4. Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.

*Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.