A Cooking Lesson from Andiamo

The latest Andiamo Cooking School Winner whips up a tasty meal with Andiamo Chef Jim Oppat and Fox 2's Jay Towers.

These recipes are courtesy of Chef Jim Oppat of Andiamo:


Tuscan Sausage and White Bean Soup



½         Cup                             Extra Virgin Olive Oil

2          lb                                 Italian Sausage, bulk, casings removed

¼         Cup                             Fresh Parsley

½         Cup                             Flour

¼         Cup                             Garlic, Minced

2          Cups                            Onions, Diced

1          Cup                             Celery Root, Diced

1          Cup                             Carrots, Diced

1          Cup                             Parsnip, Diced

1          Cup                             Parsley Root, Diced

1          Cup                             Celery Root, Diced

1          Cup                             Snap Peas, chopped

2          Cups                            Zucchini, Diced

2          Cups                            Yellow Squash, Diced

2          Cup                             Cabbage, Diced

2          Cup                             Spinach, Chopped

3          Quarts                         Vegetable Stock

As Needed                              Flour for Roux

2          Cups                            Cooked, Cannellini Beans (White Kidney)


As Needed                              Salt and Pepper

Optional                                  Parmesan Cheese



  1. Heat a large soup pot with olive oil and add the sausage along with the fresh herbs.  Cook until golden brown.
  2. Add the flour and mix to form a roux, cook for 3 minutes.
  3. Sauté the vegetables in the olive oil mixture except for the spinach and cabbage.
  4. Puree a small amount of the beans with some of the stock or sift in small amount of flour if desired for thicker consistency. Add the stock and bring to the high simmer, cook at low simmer for 20-30 minutes.
  5. Add the cabbage and spinach to the pot.
  6. Add the legumes, season as desired with various items as demonstrated by the chef.
  7. Adjust consistency as needed.


Pan Roasted Salmon Cassoulet


¼         cup                  Olive Oil

8          ounces            Smoked Salmon

1          each                 Leeks (white and pale green parts only), thinly sliced

3          cloves              Garlic Minced

1          tablespoon       Fresh Rosemary, Chopped

1          teaspoon          Rubbed Sage

½         cup                  Brandy

1          14 ½ oz           Diced Tomatoes in Can

2          15 oz               Great Northern Beans in Can, drained, liquid reserved

1          cup                  Chicken Stock

2          tablespoons     Tomato Paste

1          pinch              Ground Cloves

¼         cup                  Olive Oil

2          cups                 Bread, Diced Small

½         pound              Tomatoes, Seeded, Diced

½         cup                  Fresh Parsley, Chopped


  1. Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium heat. Add sausage and sauté until brown.
  2. Add leeks and garlic to same pot. Sauté until beginning to soften
  3. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated.
  4. Mix in canned tomatoes with juices, canned beans, stock, tomato paste and cloves. Season with pepper.
  5. Bring cassoulet to boil. Add reserved bean liquid as needed, allow flavors to marry.
  6. Season with salt and pepper
  7. Heat next 1/4 cup oil in heavy large skillet over medium heat.
  8. Add bread and sauté until golden brown, stirring often.
  9. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes until golden.

Swiss Style Veal Emincé

Lemon Caraway Spätzle


Yield:  4 Portion




16 oz               Veal or Beef Stew Meat, cut into thin threads (venison also works well)

as needed        Seasoning Salt

as needed        Flour

as needed        Vegetable Oil

2 oz                 Shallots

2 oz                 Onion, julienne

2 oz                 Kohlrabi, peeled and diced

2 oz                 Assorted Mushrooms, sliced

1 oz                 Flour

2 oz                 White Wine

2 Tbls.             Brandy

4 oz                 Demi Glaze or rich stock

2 oz                 Heavy Cream

as needed        Lemon Juice

as needed        Seasoning Salt




12 oz               Lemon Chive Spätzle

1 tsp                White Truffle Oil

4-5 pieces        Fresh Asparagus, cut into 1/3




  1. Season the finely shredded meat generously with salt and pepper.
  2. Heat the oil in a large pan with tall sides.
  3. Dust the seasoned meat with flour and sear in small batches until deeply caramelized.
  4. Remove the meat from the pan and reserve.
  5. Add the shallots and cook until brown.
  6. Add the leeks and kohlrabi to the pan, cook until tender.
  7. Add the mushrooms, cook until dry, add the flour, cook 1 minute.
  8. Deglaze with the white wine and brandy.
  9. Add the stock, crème and season lightly, allow to reduce and thicken.
  10. Once thickened, adjust seasoning with lemon juice, salt and pepper.
  11. Return the meat to the pan to heat it through.
  12. Present over the home Spatzle.


Lemon-Chive Spätzle Dough


2          each                 Whole Eggs                            

4          oz                    Whole Milk (volume)             

½         #                      AP Flour                                

1          teas.                 Salt                                         

½         teas.                 White Pepper

2          Tbls.                Chives, minced

1          each                 Lemons Zested

1          teas.                 Ground Caraway Seed (toasted)                   



  1. Whisk eggs and combine with the milk.
  2. Add the salt, pepper, chives, zest and flour.
  3. Combine with rubber spatula until smooth, some lumps will remain.
  4. Allow to rest for thirty minutes before use or refrigerate for later use.
  5. Chef will demonstrate proper technique.



The Non-Traditional Italian Style “Cassata” Cake



1          each                 9x13 Yellow Cake, fully baked and cooled

1          cup                  Water

1          cup                  Orange Flavored Liquor

1          cup                  Sugar

3          lb.                    Ricotta Cheese

1          lb.                    Powdered Sugar

1          Tbls.                Pure Vanilla Extract

4          oz.                   Orange Marmalade

¼         tsp.                  Cinnamon, ground

1          pinch               Salt

3          ounces             Dark Chocolate Chips (plus more as needed)

3          ounces             White Chocolate Chips (plus more as needed)

1          pint                  Heavy Whipping Crème

1          teas.                 Pure Vanilla Extra

½         cup                  Sugar, Granulated



  1. Bake the cake per the instructions and allow to cool.
  2. Boil together the water, liquor and sugar to form a syrup, remove from heat and allow to cool.
  3. Prepare the filling by folding the powdered sugar into the ricotta cheese until smooth.
  4. Add the extract, marmalade, cinnamon, salt and the chips.
  5. Fold together and reserve.
  6. Prepare the whipped crème by beating the heavy crème with a hand mixer and when almost whipped add the vanilla and rain in the sugar.  Mix until stiff peaks form.
  7. Split the cake into two even layers.
  8. Back in the pan place the bottom layer and drizzle evenly with half of the syrup.
  9. Place half of the ricotta filling onto the cake layer.
  10. Place second cake layer on top and repeat with the remaining syrup and ricotta cheese filling.
  11. Place into freezer and allow to set up, generally an hour is sufficient.
  12. Cut into desired shapes and dip opposite sides into the whipped crème then into either dark or white chocolate chips.
  13. Plate and serve with fresh berries.
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