Chef from Sassi Restaurant on how to make some Italian treats

Sassi Restaurant's executive chef Christopher Nicosia taught us how to make some delicious Italian treats, using fresh, local ingredients.

You can visit the restaurant in Scottsdale at 10455 East Pinnacle Peak Parkway, call them at 480-502-3335, or check out their website sassi.biz .

Here are the recipes Chef Nicosia used on the show:

ROASTED GORGONZOLA STUFFED FIGS WITH PANCETTA AND WALNUTS

Executive Chef: Christopher Nicosia
YIELD: 4 portions  

INGREDIENTS:
8 each fresh figs
4 oz. of gorgonzola dolce
8 slices of pancetta, thinly sliced
1/2 cup of walnuts, toasted
1 tablespoon of balsamic vinegar
2 cup of arugula  

METHOD
1.    With a pearing knife, score an x in the stem end of the fig, only cutting half way down the fig
2.    Stuff 1/2 oz of gorgonzola into each fig
3.    Wrap each fig with a slice of pancetta
4.    Bake in oven proof dish at 400 degrees until the pancetta has rendered some fat, about 8 minutes
5.    Remove from the oven and divide among 4 plates
6.    Garnish with arugula leaves, walnuts and drizzle with balsamic vinegar
                                  

RICOTTA AND NECTARINE CROSTINI WITH ORGANIC HONEY, FENNEL POLLEN AND BASIL

Executive Chef: Christopher Nicosia

INGREDIENTS:
8 each crusty bread, sliced 1/2 inch thick
1/4 cup of extra virgin olive oil
1 cup of fresh ricotta cheese
2 each nectarines, sliced
2 tsp of fennel pollen
1/4 cup of basil, chiffonade
1 tablespoon of sea salt

METHOD
1.    In a sauté pan, heat half of the olive oil over medium high heat
2.    Add four slices of bread, and fry until golden brown, repeat on the other side
3.    Repeat with remaining slices
4.    Top bread slices evenly with nectarine slices
5.    Drizzle with honey, top with basil chiffonade
6.    Sprinkle with fennel pollen and sea salt