Emeril's Italian Table

Ricotta cheese:

2 quarts milk
1 cup heavy cream
2 teaspoon salt
2 ounces lemon juice

Bring milk, heavy cream and salt to a boil
Whisk in lemon juice until the mixture curds or separates
Strain through a cheese cloth and allow to cool

Tortellini filling:
Mix cheese with some marscapone, herbs, salt and pepper to taste
Fill tortellini and boil until they float

Green Pasta:
3 cups of spinach
3 cups of water

Technique for extracting chlorophyll:
Blend water and spinach together until all of the spinach is chopped fine
Strain through a chinois into a sauce pot
Slowly heat up and before it boils, it will begin to separate
Strain through a coffee filter and add the green remnants to the pasta dough

Pasta Dough:
2 cups of all purpose flour
2 whole eggs
1 egg yoke
2 teaspoons of olive oil
1 pinch of salt
Chlorophyll from the above recipe
Ice water as needed

In a food processor, mix the flour and the chlorophyll
Slowly add the eggs and the olive oil
Add water if necessary until it balls up in the food processor
Knead and then run through a pasta machine or roll with a rolling pin

Chicken Under a Brick with Pancetta Braised Brussels Sprouts and Parmesan Risotto

Take a whole chicken and debone half of it
In a hot sauté pan with a little bit of oil, sear the chicken and place 3 lemon slices and a sprig of rosemary on the back side and weigh it down with a steak weight
Once a nice color has been achieved, place the whole pan in the oven to cook for about 15 minutes at 400 degrees

Brussels Sprouts:
Half the brussels sprouts
Blanch and shock the sprouts
Get a sauté pan hot and with a little bit of oil, place the brussels sprouts in the pan to achieve some color
Add in some rendered bacon and caramelized onions
Add chicken stock and cook until it is nice and soft
Finish with butter, salt and pepper to taste

Sauté some fine diced onions in a pan
Add in risotto and sauté for a few minutes
Add parmesan stock little by little until the risotto is done
Finish with butter, salt and pepper to taste