LINGUINE WITH PESTO, CLAMS AND GREEN BEANS

Entree - complete meal

2 lbs clams

1 lb linguine

1/2 green beans, cut into 1" long pieces

1 clove garlic, crushed

2 tbsp extra virgin olive oil

4 tbsp pesto

Bring a tall pot of water to a boil.

Meanwhile, warm 1 tbsp of oil in a large skillet over medium heat, add garlic and clams, cover with lid and cook until clams open; discard closed ones. Remove them from the skillet and shell half of them and keep warm. Reserve a cup of the clams water, after having carefully filtered it, through a fine strain, in order to remove sand and shell pieces.

Once the water boils, add salt and green beans and, when water starts boiling again, add pasta.

Put all clams back in the previous skillet (on low heat), drain pasta with the green beans and arrange it in the skillet drizzle with the remaining olive oil and mix well to combine; add pesto and remove from heat. Toss well to coat all ingredients; if it is too thick, use the clams water, little by little, to thin it.

Serve immediately.

-If you don't find fresh clams, you can use frozen ones.

MUSHROOM SOUP

Soup - vegetarian - lactose intolerant and celiacs safe

1 lb white mushrooms

1.5 oz Italian dried porcini mushrooms

2 medium potatoes

1 clove garlic

1 small onion

1 rosemary sprig, leaves only

3 sage leaves

2 tbsp extra virign olive oil

6 cups vegetable (or chicken) broth

Put broth in a saucepan, warm it up and keep it warm.

Soak dried orcini in lukewarm water for 20 minutes.

In the mean time, peel and dice potatoes; arrange onion, garlic, rosemary and sage and finely mince them; dice whit mushrooms.

In a large saucepan with lid, on medium-high heat, warm the olive oil and sautee the onion mixture until onion are lightly golden, then add the white mushrooms and mix to combine.

Remove porcini from water and squeeze them; carefully filter water, in order to remove all impurities, and set it aside. If needed, cut the bigger slices of the porcini mushrooms, add them to the saucepan, mix well and sautee for 2 minutes.

Now add the mushrooms' water and about 4 cups of the warm broth. Bring to a boil and then lower the heat to minimum, cover and simmer for about 30 minutes. Adjust with salt, if needed.

Blend half of the mushrooms and all the potatoes (if you can find them all, it's not mandatory) until you obtain a smooth cream.

Put it back in the saucepan, on the stove, and simmer for 10 more minutes.

Serve immediately, in individual bowls, with bread croutons and drizzled with some really good extra virgin olive oil.

- If the soup is too thick, use some of the warm broth left in order to thin it.

- If you want, you can cook pasta in it (tubetti is the best cut to be used in soups): in this case you will need to add some of the reserved broth.

- If you like, you sprinkle the soup with a little bit of good Parmigiano, just a little otherwise it will cover the mushrooms' delicate flavor.

GOURMET CUSTARD

Dessert - vegetarian


2 cups milk
2 eggs
2 tbsp Italian 00 flour
2 tbsp sugar
1 cup mascarpone cheese, divided in 2 equal parts
1/4 cup roughly chopped dark chocolate
chocolate/vanilla lady fingers
whipped cream and chocolate chips to decorate


First of all prepare the custard: in a heavy bottomed casserole combine flour and sugar and mix, add eggs and start whisking; while whisking, pour milk in a gentle stream until all ingredients are well combined.

Put casserole on medium heat and, constantly stirring, warm until it starts boiling; at that moment remove from heat and divide in two parts. Add chocolate to one of them and mix well until chocolate is melted and well combined.

Set custards aside to cool down; stir them occasionally to prevent film on top.

When they're cold, stir mascarpone in both custards.

Prepare 6 individual bowls: layer 2 ladyfingers on the bottom (dipped in whatever liquid you like), top with one custards, 2 more ladyfingers and finish with the other custard.

Decorate with whipped cream and sprinkle with chocolate chips.

Serve immediately.


This recipe serves 6.


- Liquids to be used: milk, coffee, liqueur, hot chocolate (only after it cooled down)
- If you warm up the milk, the custard will be ready in a shorter time
- If you want to prepare this dessert in advance, don't decorate it, cover with plastic wrap (custard absorbs odors) and keep it in the fridge; decorate immediately before serving it.
- You can serve these custards with pandoro (typical Italian Christmas cake): place a slice on a plate and arrange custards on both sides of it, top with either chocolate chips or powdered sugar or cocoa powder or melted hot chocolate....

RISOTTO WITH SAVOY CABBAGE AND BORLOTTI BEANS

Rice entrée - Vegetarian - celiac safe


1 1/4 cup Carnaroli rice
1 14oz. can borlotti beans, drained and rinsed
3/4 lb savoy cabbage, thinly sliced
6 cups vegetable broth
1 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil


Bring broth to a boil; then lower heat to simmer.

Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onions until they are translucent; now stir in rice, sautee for about 2 minutes, until translucent.

Add wine and, when it's evaporated, add about 1/2 cup of boiling broth.

Cook for about 15 minutes, adding boiling broth little by little and stirring frequently and add the beans; keep cooking for about 5 more minutes (depending on your taste) always adding boiling broth little by little and stirring frequently.

Remove from heat, stir in parmigiano and serve immediately!!


This recipe serves 4.



- If you don't like sliced cabbage and/or onions, you can roughly chop them.

- You can use low fat (or fat free) cream cheese to give your risotto a creamier texture.

- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.

HOLIDAY EXTENDED OPERATING HOURS

Dear valued Customers and Friends,

We want to let you know that we're extending our operating hours starting from December 1st until Christmas Eve.

Monday - Friday 10.30 - 6.00
Saturday - Sunday 10.30 - 6.00

We look forward to welcoming you all soon!!

COTECHINO WITH CANNELLINI

Second course - celiacs and lactose intolerants safe

Cotechino is a big sausage, probably a little fatter without fennel seeds. It's traditionally served on New Year's eve dinner.


1 cotechino
2 14-oz cans Italian cannellini beans
1 cup chicken broth
1/2 cup basil leaves


Bring a big pot of water to a boil, add salt and cotechino and simmer for about 1 1/2 hours.

In the mean time, drain and rinse beans and arrange them in a blender along with basil and broth, blend until you obtain a smooth cream.

Drain the cotechino, slice it and serve it immediately with the cannellini and pureed potatoes.

This recipe serves 8.


- In order to cut (a lot) the preparation you can use the cooked cotechino: it comes in a foil bag and all you have to is to put in in boiling water (inside the sealed foil bag) for 20 minutes in order to warm it.

MEAT BROTH

Basic recipe - Lactose intolerants and celiacs safe

This is a basic ingredient in Italian recipes: it doesn't take too much to prepare it (and it cooks by itself).


1/4 chicken
1/2 lb beef meat (possibly lean)
2 sausages (not Italian because they contain fennel seeds which cover any other flavor) - optional
2 carrots
2 celery stalks
1 medium onion
Salt


Take meats out of the refrigerator so they'll "warm" close to room temperature.

Put a large pot with water to a boil, add salt and vegetables, washed and/or peeled.

Cook for about 30 minutes, then add meats. When it boils again, lower heat to simmer and remove the foam that forms with a slotted spoon.

Cook for 2 1/2 hours, then remove from heat.

Remove vegetables and meats, let the broth cool down completely, put it in the refrigerator and, when fat is solid, remove it.

Pass broth through a fine strainer and, if you made a lot, freeze it in airtight containers.


- If you prepare it in a day you can dedicate to cooking and make a lot (and have a big freezer), you can freeze it in containers that will suit you: it will work as the canned broth, but it will be better, because you know what's in it.
- Serve warm meats and vegetable with "green sauce" (a pesto made with parsley leaves, garlic, anchovy and a very good extra virgin olive oil).
- Use broth to prepare risotto.
- Cook egg pastina in this broth, put a couple of laughing cow wedges on the bottom of the individual bowls and pour pastina with broth on top of it: cheese will melt and you'll have dinner ready in 10 minutes (pastina take about 5 minutes to cook).
- Meats can be use for several recipes: tortellini filling, "meatballs" and more...

POTATO PIE

Appetizer - side dish - vegetarian


1.5 oz dried Italian porcini mushrooms
2 lbs potatoes
3 tbsp breadcrumbs
3 tbsp parmigiano, grated
2 tbsp extra virgin olive oil + extra
vegetable stock
3 sage leaves
1 clove garlic
salt and pepper


Soak porcini in lukewarm water for 20 minutes; peel and thinly slice potatoes. In a little bowl, mix together cheese and breadcrumbs.

Remove porcini from water (keep it), squeeze them and arrange in a skillet with olive oil, sage and garlic, sauté for a few minutes, then add a few tbsp of the water you used to soak mushrooms, carefully filtered, season with salt and set aside.

Preheat oven to 375.

Lightly grease a baking pan, about 8", and line it with potatoes; add a few tbsp of vegetable stock (or of the soaking water) in the skillet with the porcini, then layer them on top of the potatoes and drizzle with some olive oil.

Bake on central rack for 25 minutes, remove and make sure that potatoes are cooked through, sprinkle with breadcrumb and cheese mixture.

Return to oven and bake for a few more minutes, until crunchy.

Serve immediately.

This recipe serves 4.


- If you precook potatoes (about half of cooking time) your baking time will be shorter.
- Lactose intolerants can enjoy this dish as long as they double the breadcrumbs and avoid cheese.
- Celiacs can enjoy this dish as long as they double the cheese and avoid breadcrumbs.
- If you want, you can add some chopped prosciutto to the mushrooms (together with broth) for a different flavor, but it will no longer be a vegetarian dish.

FISH POCKETS

Fish entree - celiac and lactose intolerant safe

1 lb. your choice of fish fillets (cod, tilapia, whatever you like)
1/2 lb. shrimp or prawns
2 shallots, chopped
2 garlic cloves, chopped
2 tsp. anchovy paste
1 bunch of parsley, leaves only
Extra virgin olive oil
Salt


Cube fish fillets (about 1") and arrange them in a bowl; add whole shrimp or prawns, which need to be cut in 2 or 3 pieces, depending on their size. Season with salt and 2 tbsp of olive oil, toss well to coat evenly.

Prepare the "green sauce": it's actually a pesto made with shallots, garlic, anchovy paste, parsley blended all together, adding oil in a slow stream.

Put half of this pesto in the bowl with fishes and mix well to coat.

Cut 4 pieces of parchment paper (or lightly greased foil) and divide the fish mixture onto the paper, close to form a pocket (allowing some space above the fish) sealing the edges well.

Place pockets in a steamer and cook for about 10-15 minutes, depending on the size of the cubes.

Open pockets and served immediately accompanied by the remaining parsley pesto, a fresh, green salad and some garlic croutons.

Serves 4 people.


- If you don't find shallots, use half of a small onion.
- You can also use anchovy fillets (or not use any anchovy products) for the pesto: the anchovy paste ensures you a complete dissolution into the pesto itself.
- You can also bake the pockets, on the center rack, at 375 for about 15-20 minutes.

FUSILLI LUNGHI BUCATI NEAPOLITAN STYLE

Pasta entree - complete meal


1 lb fusilli lunghi bucati (hollow curly pasta - very long)
1/2 lb ground beef
1/2 lb peas (fresh shelled or frozen)
1 28-oz can peeled San Marzano
grated cheese (pecorino or parmigiano)
2 tbsp extra virgin olive oil
1/2 cup dry white wine
salt


In a deep skillet with lid, over medium-high heat, warm up the olive oil and sautee meat until well browned.

Deglaze skillet with wine the, once alcohol is evaporated, add peas, tomatoes and salt; mix well to combine then lower heat and simmer for about 25-30 minutes or until sauce thickens.

While sauce is cooking, bring a tall pot of water to boil, add salt then pasta, stir and cook until al dente, about 10-11 minutes.

Drain, reserving the water, and arrange pasta in the skillet with sauce, toss to coat evenly and cook for about 2-3 more minutes (add water, little by little, is sauce thickens too much).

Serve immediately sprinkled with grated cheese.

This recipe serves about 6.


- It is always better to cook pasta a couple minutes less and finish to cook it into the sauce: result will be much better because pasta absorbs the sauce's flavor. In order to do so, always reserve some of the water you're cooking pasta in, when you drain.
- You can use chopped or strained San Marzano, as you prefer.

FARRO SOUP

Soup - vegetarian

1 cup farro
1 medium onion, diced
1 carrot, peeled and diced
2 potatoes, peeled and diced
1/4 cup parsley, chopped
1 tbsp rosemary, chopped
2 tbsp extra virgin olive oil
8 cups hot vegetable broth
Parmigiano (or grana), grated
Salt and pepper


In a big pot, over mdium-high heat, warm the olive oil, add onion, parsley and rosemary and sautee until onion is translucent.

Sitr in carrots and potatoes and pour broth; when it comes to a boil, season with salt and pepper, then add farro, stirring.

Cook for about 30-35 minutes (or until desired cooking point).

Serve in individual bowls drizzled with olive oil and sprinkled with parmigiano.


- You can use chicken or beef broth instead of vegetable broth.

- This is just the base recipe: you can add all the vegetables you want such as celery, peas, beans.....

POLENTA RING

Complete meal - celiac and lactose intolerant safe


2 cups Polenta flour
1/2 lb broccoli, divided into "florets"
2 1/2 lbs octopus, gutted and cleaned, cut into 2" pieces
1/2 onion, minced
1 clove garlic, minced
4 tbsp extra virgin olive oil
1 medium carrot, chopped
2 celery stalks, minced
1 cup dry white wine


Prepare polenta: bring a pot of water (8 cups at least) to a boil, add salt and pour flour whisking to avoid lumps; stir constantly for the first couple minutes then lower heat to minimum and simmer for about 50 minutes. Lightly brush a ring mold with butter and set aside.

Mean while prepare the broccoli: boil 2/3 of them; in a skillet over medium heat, warm 2 tbsp of the oil, add garlic and sautee until golden, then add the remaining broccoli and sautee until wilted. Remove from heat and set aside.

Prepare the octopus: in a skillet over medium heat, warm the remaining oil and sautee celery, carrot and onion. Toss in the octopus pieces and mix well to combine; deglaze the skillet with white wine, lower heat to minimum, cove with lid and simmer for 45 minutes without adding water.

By now, polenta should be ready. Arrange it in a big bowl, add the boiled broccoli and mix well to combine; transfer the mixture into the buttered ring and set aside to cool.

Once the octopus is done, adjust with salt.

To serve: unmold the polenta onto a serving platter; place broccoli in the "hole" and octopus all around the ring.


- You can use any fish you like.

- If you like a red meal, add 1/2 cup of chopped Italian San Marzano and 1 tbsp of tubed tomato paste.

- If you like spicier taste, add 1 tsp of hot pepper flakes to your octopus (or divide it between sauteed broccoli and octopus).

- It is celiac safe because corn does not contain gluten!

MY FAMILY'S CHICKEN

Meat entree - celiac and lactose intolerants safe


4 pieces of chicken of your choice, skinless
1 clove galic, whole
1 onion, sliced not too thinly
1 tbsp Italian capers, packed in salt, rinsed
1/3 cup Italian black olives, oil cured not pitted
4 medium potatoes, cubed
1 1/2 cup peeled Italian San Marzano, roughly chopped, with thier sauce
4 tbsp Extra virgin olive oil
1/4 cup dry white wine
Warm chicken broth
Sage, rosemary, salt and pepper


In a deep skillet with lid over medium-high heat, warm 2 tbsp of olive oil and sautee chicken pieces until golden on all sides, then remove from skillet.

In the same skillet, warm the remaining oil and sautee onion and garlic; when garlic is golden, discard it. Place chicken back in the skillet and add wine, let alcohol evaporate, then stir in capers, olives, tomatoes with their sauce, herbs, salt and pepper.

Pour in the skillet enough warm broth to cover meat, stir well to combine all ingredients, cover with lid, lower heat and simmer for 20-40 minutes (the cooking time depends on the size of the pieces).

Add potatoes, adjust salt and pepper to taste, add some more broth, if needed, bring heat to medium and cook until potatoes are done.

Serve with fresh salad.


This recipe serves 4.



- The not-pitted olives are much more flavorful because their flavor isn't "washed" away by the liquid they're immersed in.

- If you make more you can freeze it so you'll have a dinner ready. It's better not to freeze potatoes, they don't turn out great, once defrosted.

- You can also serve this dish with polenta.

ZUPPA INGLESE - ENGLISH SOUP (dessert)

Dessert


1 17-oz. package Lady fingers
4 tbsp 00 Italian flour
4 tbsp sugar
4 eggs
4 cups milk
4 tbsp unsweetened cocoa powder
coffee
rum or other liqueur
whipped cream, crumbled amaretti or chocolate chips (or both) to decorate



First of all, prepare the custard. Warm the milk without letting it boil. In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste. Divide into 2 parts and add cocoa powder to one of them, then set aside to cool stirring occasionally to prevent film on top.

Choose a container of your favorite size (you could also make individual portions).

Mix coffee with a reasonable quantity of rum (or other preferred liqueur): you have to taste it but it has not to be overwhelming.

Quickly dip ladyfingers, one at a time, into coffee mixture and layer them on the bottom of your container, top with chocolate custard, then dipped ladyfingers, "cream" custard and again dipped ladyfingers.

Refrigerate for at least 3 hours.

Serve decorated with whipped cream and amaretti crumbles mixed with chocolate chips.



- If this cake will be served to kids, avoid liqueur and use milk instead.
- You can also serve it on a serving plate, in this case follow these instructions: Line your container with plastic wrap. Layer your cake as described in the recipe then cover with plastic wrap and put in the fridge (not freezer) for about 4 hours. Take it out half an hour in advance, uncover and flip the bowl over the plate. Carefully pull the wrap to help it unmold and remove the remaining wrap. Again, decorate with whipped cream, amaretti crumbles, chocolate chips or whatever else your immagination suggests you!!
- I have no idea where the name comes from.....

RISOTTO WITH PORCINI MUSHROOMS AND SAUSAGE

Rice dish - entree - celiac safe


1 1/4 cup Carnaroli rice
2 sausages, casing removed and crumbled
3/4 cup Italian dried porcini
6 cups chicken broth
1/2 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil
2 tbsp butter


Soak mushrooms in lukewarm water for 20 minutes.

Bring broth to a boil.

Meanwhile, after 20 minutes, remove mushrooms from water, squeeze them and set aside; carefully filter water and reserve it. Cut bigger porcini mushrooms slices in half.

In a large saucepan, warm the extra virgin olive oil and sautee onions and sausages until onions are translucent and sausages are browned; now add mushrooms and sautee for 2 more minutes.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, add the reserved mushrooms water.

Cook for about 17-20 minutes (depepnding on your taste), adding boiling broth little by little and stirring frequently.

Remove from heat, stir in parmigiano and butter and serve immediately!!


This recipe serves 4.



- I prefer to use sausage without fennel seeds (no Italian sausage) because that would be an overwhelming flavor, which will prevent you from tasting the mushrooms.

- You can use low fat (or fat free) cream cheese instead of butter.

- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.

CAULIFLOWER IN TOMATO SAUCE

side dish - vegetarian - celiacs, lactose intolerants, diabetics, diet friendly


1 head cauliflower, cut into florets
1 medium onion, thinly sliced
3/4 cup frozen (or fresh, shelled) peas
1 cup Italian strained tomatoes
1/ cup water
2 tbsp extra virgin olive oil
1/2 tsp cinnamon (optional)
salt and pepper


In a large, deep saucepan (it has to be big enough to contain all ingredients) warm olive oil; add cauliflower and cook, over medium-high heat, for about 5 minutes.

Add onions, season with salt and cook for 2-3 minutes, until onions soften; stir in pepper and cinnamon (optional).

After about 1 minute add the Italian strained tomatoes and the water, lower heat and simmer, covered, until cauliflower is tender: 15 minutes should be enough.

Stir in peas, bring heat to medium and cook, uncovered, for 5 more minutes; adjust with salt and pepper, if needed.

Serve hot or warm.

This recipe serves about 6.



- You can use Italian peeled San Marzano with sauce, if you prefer.

- The reason why I always suggest Italian San Marzano peeled, chopped or strained (and not Italian style) is because the're the sweetest tomatoes you can find: you don't need to adjust their acidity.

- You can sprinkle with chopped fresh basil or parsley, if you like.

- You can prepare this dish ahead of time (up to 3 days before) and keep refrigerated in an airtight container. You'll only have to warm it at the time you need it.

STUFFED FOCACCIA

Pizza


1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
2 tbsp rosemary leaves, chopped
2 tbsp sage leaves, chopped
Extra virgin olive oil

To stuff: cheese, cold cuts, grilled vegetables....


Put yeast and sugar in a small bowl with 1/4 cup of warm water (don't exceed 110 degrees), mix and set aside for about 10 minutes: if the content is doubled, your yeast is active.

In a larger bowl, combine flour and salt and mix. Add the yeast mixture and the remaining warm water and knead, on a lightly floured surface, until you obtain a smooth dough; if dough is "sticky", dust your hands and the working surface with flour.

Place the dough in a clean bowl, cover with a towel and set aside for at least 40 minutes, until it doubles in volume. During wintertime it might take longer, during summertime less.

Brush a rectangular non-stick baking pan (about 8x11") with extravirgin olive oil, remove dough from the bowl and arrange it in the pan, "spreading" it with your hands in order to cover the bottom of the pan. Brush with some more olive oil, srinkle with salt and herbs and set aside for 15/20 minutes.

Preheat oven to 375.

Bake focaccia on central rack for about 20 minutes; baking time depends on your oven: my new apartment oven bake better than the one in the old apartment; to be sure it's ready, focaccia should be golden on top and bottom.

Remove from oven and let rest for 5 minutes, then cut in half lengthwise and fill it with your favorite ingredients: cheese and ham, prosciutto, pancetta, grilled vegetables or a mix of them.

Serve immediately.


This recipe serves 2 to 4 depending on the filling and on the meal it's served.


- If you don't want to stuff it, you can bake it immediately after arranging it in the pan. In this case, preheat oven before brushing pan.

- You can top dough with tomatoes and/or onions right before baking it.

PORK AND BORLOTTI BEANS SOUP WITH POLENTA

Soup - complete dish - celiac and lactose intolerants safe


1 cup Polenta flour
6 slices pancetta, quartered
1/2 medium onion, finely chopped
2 cloves garlic, chopped
2 tbsp tubed tomato paste
2 cans borlotti beans, drained and rinsed
4 cups chicken broth
2 tbsp extra virgin olive oil
salt and pepper


Bring a pot with at least 4 cups water to a boil, add salt and slowly pour flour in it, stirring constantly in order to prevent lumps. Lower heat and simmer for about 50 minutes, stirring occasionally. Once it's ready, pour it in a greased rectangular baking dish and let cool down to room temperature.

In a medium saucepan, over medium-high heat, cook pancetta until browned and crisp; transfer it to a plate and throw fat away.

In the same saucepan, warm olive oil and sautee onions and garlic, stirring for about 2-3 minutes (until onions are translucent); add beans, broth, tomato puree, pancetta, salt and pepper (carefully, due to pancetta and canned beans) and cook over medium heat for about 15 minutes.

Cut polenta into your favorite shape.

Lightly grease a non-stick skillet and, over medium-high heat, sautee polenta pieces, turning them once, until golden on both sides: you should obtain a "crouton" result.

Serve soup immediately in individual bowls, dividing pancetta evenly, topped with polenta croutons.

This recipe serves 4-6



- You can use remaining polenta, if any, cut in pieces, grilled or sauteed, topped with Grana Padano or Parmigiano flakes and a drop of chestnut honey, as appetizer.

- If you don't find pancetta, you can use non-smoked bacon but cut away a big part of fat before cooking it: it will result lighter to digest, and lower in calories.

- Having polenta croutons, this dish is safe for celiacs.

SPAGHETTI WITH 2 TOMATOES

Pasta entree - lactose intolerants - vegetarian


1 lb spaghetti
1 cup sundried tomatoes, packed in oil and drained
1/2 cup extra virgin olive oil
1 tbsp capers, packed in salt, carefully rinsed
2 cups cherry tomatoes (about 9 oz.) quartered
3 tbsp Parmigiano Reggiano or Grana Padano, grated
2 tbsp basil, chopped


Bring a tall pot of water to a boil.

In the meantime, prepare the sauce. In a blender combine both tomatoes, capers and olive oil; puree until smooth. Add a couple tbsp of warm water to help blending, if necessary. Transfer this pesto to a large serving bowl, stir in cheese and basil and set aside.

When water boils, add salt and pasta and cook it until "al dente", about 8 minutes. Drain it and transfer it into the bowl with the pesto, toss until well combined and serve immediately.

This recipe serves 4-5


- You can use grape tomatoes, or other you like, instead of cherry ones.

- If you like, you can use chopped parsley or chives instead of basil.

MIXED SALAD WITH LOBSTER

Salad - Diabetic, lactose intolerant, celiac safe


Court Bouillon:
2 stalks celery
1 carrot
1 onion
3 bay leaves
2 sprigs thyme


Salad:
2 lobster, about 1 1/2 lb each
4 small cuttlefish, cleaned
1 fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 scallions, chopped
8 cherry tomatoes, halved
1/4 green beans, boiled and cut into 2" pieces
1 lettuce head, shredded


Seasoning:
1 tbsp parsley, chopped
4 tbsp Extra virgin olive oil
1/2 lemon juice
Salt and pepper


Prepare the court bouillon putting all vegetables and herbs listed in the ingredients in a big pot with water.
Boil on high heat for 20 minutes, then add lobster and cuttlefish, lower to medium high heat and boil for 20 more minutes.
Set aside and let the fish cool in the court bouillon.

Prepare the salad. In a large bowl combine all vegetables, except for lettuce, and fish.
In a small bowl combine olive oil, lemon juice, parsley, salt and pepper; mix well until salt dissolves, pour over the sald and toss to coat evenly.
Set in the refrigerator and marinate for at least 30 minutes.

Arrange the shredded lettuce onto a serving platter, top with vegetables and fish and serve immediately.


This recipe serves 4



- You can use shrimp or prawns instead of lobster and squid instead of cuttlefish (adjust the cooking time in the court bouillon because they're both quicker to cook).

- You can use a good balsamic vinegar instead of lemon juice if you like.

- If you desire a more flavorful lettuce, prepare more seasoning and divide it between lettuce and salad.

CROSTATA DI PESCHE FRESCHE

(Fresh peaches tart)

Desert - Vegetarian


For the dough:
1 1/3 cup of Italian 00 flour
1/3 cup sugar
1 extra large egg
3 tbsp butter, diced and chilled
1/4 tsp baking powder
1 pinch salt

For the filling:
2 big yellow peaches, peeled and sliced
3 tbsp sugar
6 amaretto cookies, crumbled
2 tbsp pinenuts


Prepare the dough: in a bowl arrange all dry ingredients and mix them to combine evenly. Add butter and mix it roughly with flour mixture; form a well and put the egg in it.
Mix all ingredients well but quickly in order not to warm up butter too much (which would result in a "hard" dough), you have to obtain a smooth "ball".
Wrap it in plastic and refrigerate for 30 minutes at least.

Prepare the filling: place butter and peaches in a non-stick skillet over medium-high heat and sautee for about 4-5 minutes. Remove from heat and add 2 tbsp of sugar, along with pinenuts.

Preheat oven to 375.

Grease and dust with flour a 9" tart pan (or line it with parchment paper).

Remove dough from refrigerator and roll it on a lightly floured surface until you obtain a disc about 1/4" thick.

Place dough in the tart and punch the bottom with a fork in order to allow steam to escape.

Line bottom of the dough with half of the crumbled amaretti, pour peaches over them, then finish with the remaining amaretti crumbles and sugar.

Bake on central rack for about 35 minutes (or until edges become golden brown).

Remove from oven and from pan and let it cool down on a rack.

You can serve it as is, dusted with a little cocoa powder or with some ice cream.


It will serve 8 people at least.


- If you want, you can use sliced almonds instead of pinenuts.

- You can use 1 large egg, adding 1 tbsp butter or 2 tbsp chilled milk

- White peaches are sweeter, if you use them, consider adjusting sugar: 1 tbsp in the skillet and 1 on top should be more than enough.

TUNA AND EGGPLANT ROLLS

Appetizer - Celiacs safe - Lactose intolerant safe


8 slices eggplant, about 7 oz. total
1 big tomato, ripe
20 black olives
8 oz tuna, packed in olive oil
4 basil leaves, chopped
salt and pepper
Extra virgin olive oi


Brush eggplant slices and grill them until desired doneness. Set aside to cool.

In the mean time, remove seeds from tomato and dice it; arrange it in a bowl along with basil and tuna, drained and crumbles.

Chop the olives and add them to the tomato mixture, season with salt and pepper and mix well to combine.

Spread this mixture on the eggplant slices, roll them and arrange on a platter lined with lettuce leaves.

Keep refrigerated until it's time to serve.

This recipe serves 4.



- You can grill 8 more slices and spread them with some pesto, alternate them with the tuna filled ones on the platter and serve in a mixed appetizer.

VITELLO TONNATO

Meat entree

Veal tenderloin in tuna sauce

3 lbs veal tenderloin, in a single piece
2 cans tuna in olive oil, drained
2 tbsp capers, packed in salt and rinsed
3 anchovy fillets, packed in olive oil
2 hard boiled eggs
warm broth, at least 1 qt
2 tbsp extra virgin olive oil


Tie meat with butcher's string in order to retain its shape.

In a saucepan with lid, over medium-high heat, warm the olive oil and brown all sides of your meat. Add broth, cover with lid, lower heat to minimum and simmer for about 1 hour; a longer cooking at low temperature will have a tender meat as result. Season with pepper (if desired) and salt, carefully because of the other ingredients.

Let meat cool down into the pan.

Peel eggs and cut them lengthwise, remove yolks and save the halved albumen.

Prepare the tuna sauce.

In a food processor combine tuna, capers, anchovies and yolks. Blend, adding meat cooking juices little by little, until you obtain a smooth cream. You shouldn't need salt in this sauce, due to tuna, capers and anchovies.

Thinly slice meat, not thicker than 1/4", and arrange slices on a serving platter, slightly overlapping them.

Cover with tuna sauce, reserving a little to be usedto fill the halved albumen served as appetiser.

Refrigerate for at least 30 minutes, in order to allow meat to absorb the tuna sauce flavor.

Serve with a fresh green salad.


I can't actually determine how many servings are in this recipe, I suggest to slice the meat, use the amount you need and freeze the remaining in airtight plastic container, along with some of its cooking juices, so you'll have a dinner ready when you haven't time to cook.


- You can use beef or pork tenderloin, as long as they're lean and tender

- You can use 2 tsp of anchovy paste instead of anchovy fillets

_ You can use about 1/2 cup mayo (or a mix of mayo and plain yogurt), instead of the hard boiled eggs with the cooking juices; the original version is obviously lighter.

PANZANELLA SALAD

Salad - vegetarian - lactose free

This is a Tuscan peasant style dish, created to get rid of stale, old bread during summer time; the winter version is a soup called ribollita that you can find in our blog.



1/2 ciabatta, dry and cut into 4 parts
2 onions, thinly sliced
2 big and ripe tomatoes, diced
10 basil leaves
1/2 cup red or white wine vinegar
4 tbsp extra virgin olive oil
Salt


Fill a bowl, big enough to contain all bread, with cold water and vinegar and soak bread in it.

When bread is soaked enough to be handled, pull it out and squeeze it really well, in order to remove all water, crumbling it and arrange it in a different bowl.

Add all vegetables and basil, season with olive oil, salt and some more vinegar if desired.

Refrigerate for 30 minutes and serve.

This recipe serves 4.


- This is the original recipe, you can add any other vegetable you like: cucumbers, lettuce, celery stalks, etc. all thinly sliced.

- To have a complete meal you can add tuna in olive oil or hard boiled eggs; I avoid mozzarella because of vinegar.

- The more ingredients you add, the more people you'll serve; you might also need to add some more bread.

- Use only high quality extra virgin olive oil and wine vinegar in oder to give a better flavor and taste to your dish.

SHRIMP, CANNELLINI AND CHICK-PEAS SALAD

Appetizer - salad - gluten and lactose free


1 lb shrimp, boiled and peeled
1 can Italian cannellini beans, drained and rinsed
1 can Italian chick-peas, drained and rinsed
2 medium tomatoes, diced
4 tbsp parsley, chopped
4 tbsp extra virgin olive oil
1 lemon, juiced
salt and pepper (optional)


First of all, prepare the salad. In a bowl, combine shrimp, cannellini and tomatoes, season with salt, pepper (optional), half of the olive oil and lemon juice. Mix well to combine all ingredients; sprinkle with 2 tbsp parsley and set aside.

Prepare the chick-peas cream. In a blender, arrange chick-peas with the remaining oil and blen until a smooth cream forms; if it's too thick, add a few tbsp of chicken or vegetable broth to thin it, do not use more oil and do not add too much liquid: you need to have a cream.

To serve: line 4 individual small plates with the chick-peas cream and top with the salad, evenly distributed.

Sprinkle with the remaining parsley and serve.


This recipe serves 4.

CAVATAPPI WITH VEGETABLE SAUCE

Pasta entree - first course - vegetarian


1 lb. Cavatappi shaped pasta
12 black olives
12 small leaves swiss chard, julienned
1/2 onion, thinly sliced
1 cup peas, frozen
1 cup green beans, french cut, frozen
1 tbsp capers, packed in salt, rinsed
1 cup strained tomatoes
1 tbsp extra virgin olive oil
2 tbsp cream cheese (optional)
2 tbsp fresh parsley, chopped


Put a large pot of water to a boil.

In a large skillet, warm the olive oil and sautee onions until translucent then add swiss chard, peas, green beans, strained tomatoes and a few tbsp of water to help cooking the vegetables. Cook for about 5 minutes.

Now add olives and capers and reduce heat to low, season with salt and pepper (optional) and simmer for 10 more minutes.

To have a creamier sauce, add cream cheese along with a couple tbsp milk to help cheese melting.

When water boils, add salt and pasta and cook for about 7 minutes; drain, reserving some of the cooking water, and arrange in the skillet with the sauce.

Sautee for 1-2 minutes, tossing to coat evenly; add a few tbsp of the cooking water to thin sauce, if it's too thick.

Sprinkle with parsley and serve immediately.

This recipe serves 4.


- If you use fresh peas and green beans, it is better to "pre-boil" them in the same water you'll use to cook pasta.

- Since we're in summer, you can use fresh tomatoes instead of strained ones: in this case you'll need at lease 2 big ones.

- If you use fresh tomatoes, I would avoid cream cheese.

EGG FETTUCCINE WITH WALNUTS AND RICOTTA

Entree - first course - vegetarian


Ingredients:

1 lb dry egg fettuccine
1 cup walnuts, crumbled
1/2 cup ricotta cheese
1/2 cup milk
4 big sage leaves, roughly chopped
2 tbsp extra virgin olive oil


Bring a large pot of water to a boil.

In the mean time, warm the oil in a large skillet and sautee walnuts and sage for a couple minutes, stir in ricotta diluited with milk and season with salt and pepper (or hot pepper flakes), if desired. Simmer for a few minutes until the sauce thickens a little.

When water boils, add salt and fettuccine, stir and cook for 5-7 minutes; drain them a minute before being "al dente" and reserve some of the cooking water.

Arrange pasta in the skillet with the sauce and toss to coat, cooking for about 1 or 2 more minutes; if sauce thickens too much, thin it with the pasta cooking water.

Serve immediately sprinkled with some grated Parmigiano and/or chopped parsley.

This recipe serves 4


You can use any nuts you like: almonds, hazelnuts, etc. instead of walnuts.

If you use low fat milk and ricotta you obtain a lighter dish, in terms of calories.

GREEN BEANS WITH SHALLOTS AND WALNUTS

Side dish - vegetarian - vegan


1 1/2 lb green beans, cut into 2" pieces
1 large shallot, thinly sliced
1 1/2 tbsp extra virgin olive oil
1/2 cup walnuts, chopped
1/2 tbsp lemon juice


Put a pot of water to a boil, add salt and green beans and cook until desired doneness; drain and pat dry.

In a large and deep skillet (big enough to contain all ingredients), over medium-high heat, warm the olive oil and sautee the shallot until soft, about 5 minutes.

Add the green beans and cook, tossing, until heated through.

Stir in lemon juice and walnuts, season with salt and pepper (optional) and serve immediately.


This recipe serves 4-6


- You can use almonds or hazelnuts instead of walnuts or you can mix them.
- This recipe can be safely eaten by lactose intolerants, diabetics, celiacs

LIGHT CHICKEN SALAD

Salad - complete meal - lactose and gluten free


For salad:
8 oz mixed greens (baby spinach, lettuce, red leaf salad and all what your fantasy suggests you)
1 red onion, thinly sliced
1 cup cherry tomatoes, quartered
2 cups chicken breast strips, grilled

For the dressing:
1/2 can cannellini beans, drained and rinsed
2 large cloves garlic
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
8 large basil leaf


Prepare the dressing: arrange all ingredients in a blender, along with a pinch of salt, and blend until smooth. It makes about 1 cup; set aside.

Divide greens evenly among 4 plates; repeat with onion, tomatoes and chicken and drizzle with 1/4 cup of the dressing.

Serve immediately.

This recipe serves 4.

It is ideal for summer hot days!! Keep everything refrigerated until it's time to serve.
It is a lighter dressing that one made with mayonnese; if you want to obtain a great result, use extra virgin olive oil and balsamic vinegar of top quality.

SHRIMP COCKTAIL

Appetizer

2 cups shrimps, cooked
1 cup mayonnese
1 tsp tomato paste
4 round lettuce leaves
2 tbsp brandy (optional)
1 pinch hot pepper powder (optional)


In a bowl arrange mayo, brandy, tomato paste and hot pepper powder. Mix to combine all ingredients; since "sauce" is supposed to be pink, add a little bit more tomato paste (not too much, you don't want to taste it).

Add shrimps, toss to coat and refrigerate.

In the mean time, wash lettuce leaves and pat them dry.

Arrange each lettuce leaf in 4 individual small bowls and spoon shrimp cocktail evenly in each of them.

Refrigerate until it's time to serve them.

This recipe serves 4.


- Being an appetizer, portions are supposed to be reasonable and not too big.

FRITTATA AND EGGPLANT "LASAGNETTA"

Entree - Appetizer - Vegetarian - Celiacs - Lactose intolerants - Diabetics


1 Eggplant
4 Eggs
2 Tomatoes (about same width of the eggplant)
2 tbsp Grana or Parmigiano, grated
Extra virgin olive oil
Salt, pepper, oregano


Thinly slice eggplant and tomatoes; set tomatoes aside and grill eggplant slices until browned and cooked through.

Meanwhile prepare the frittata: beat eggs with cheese, salt and pepper. In a non-stick skillet, brushed with extra virgin olive oil and over medium-high heat, pour half of the egg mixture. When bottoms starts to firm up, lift edges in order to let mixture filter beneath, lower heat and cover with lid; when top begins to firm up, flip it over a plate and transfer it back in the skillet until cooked through. Set frittata aside and repeat with the remaining mixture.

Preheat oven at 350.

Once frittatas are ready, cut the into squares about same size of tomatoes and eggplant slices.

Grease a 9"x9" baking pan with a little extravirgin olive oil; layer eggplant, frittata and tomatoes, sprinkle with salt and oregano, drizzle with extra virgin olive oil and bake fot about 7-10 minutes.

This recipe serves 4-6



- This recipe can be safely made by Celiacs, diabetics, vegetarians and lactose intolerants (see below).

- Instead of layering, you can overlap ingredients, using a rectangular pan.

- Lactose intolerants can use 2 tbsp fine bread crumbs instead of cheese

CUSTARD CAKE

Dessert


For the custard:
2 eggs
2 tbsp sugar
2 tbsp flour
2 cups milk
1 cup heavy cream

50 ladyfingers, more or less
20 crunchy amaretti cookies, crumbled + extra to decorate
1/3 cup dark chocolate
Liquid to dip ladyfingers in


First of all, prepare the custard. Warm the milk without letting it boil. In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.

Set aside and let it cool, mixing it occasionally to prevent the film on top.

In the mean time, whip the cream and add it to the cold custard.

In a square pan about 9" wide and 4" deep, line dipped ladyfinger on the bottom, cover with half of the cream, top with half of the crumbled amaretti and repeat. Finsh with ladyfiners and refrigerate for at least 2 hours.

Serve topped with warm chocolate (melted in the microwave with a few tbsp milk) and some more crumbled amaretti (about one more per portion).

This recipe serves 6-9



The quantity of ladyfingers depends on the size of the pan you use.

Liquids to be used: coffee with liqueur (for adults), with milk (if there are kids or people who do not drink any alcohol), plain milk, fruit syrup diluited with water..... or whatever else you fantasy suggests you!

LEEK TART

Appetizer - side dish - complete meal - entree


For the dough:
2 2/3 cup 00 flour
6 tbsp butter, diced really cold
2 eggs
salt

For the filling:
3 leeks, thinly sliced, white and green parts only
3 oz ham, thinly sliced
3 eggs
1 1/2 cups milk
1 tbsp Extra virgin oive oil
1 tbsp thyme, chopped
Salt and Pepper


First of all prepare the dough. In a bowl mix flour and a pinch of salt; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up too much and the crust will become hard.

Wrap the dough in plastic wrp and put it the refrigerator for 30 minutes, at least.

In the mean time prepare the filling. In a large skillet warm up the live oil and sautee the leeks until tender, season with salt and pepper and let cool.

Preheat oven to 350.

Remove the dough from the fridge and roll it over a flour-dusted table, thick about 1/4".

Line buttered and floured a 9" tart-pan, leaving 3/4 to 1" overhang, and poke it with a fork.

Place the ham on the bottom of the tart and spoon leeks evenly in the pan.

In a bowl, beat the eggs with milk and thyme and pour over the filling; fold the edges over and bake for 40 minutes, until olden and set.

Wait 5 minutes before serving.

This recipe serves 8-12 depending on the part of the meal you're serving it; it can be served as appetizer, entree, side dish.


If there is some dough left you can either freeze it (wrapped with plastic wrap), in order to use it later.

MEDITERRANEAN ORECCHIETTE

Pasta entree - vegetarian

1 lb. orecchiette (ear shaped pasta)
1 shallot, thinly sliced
3 ripe tomatoes, diced
4 tbsp black olives, pitted and roughly chopped
4 tbsp Extra virgin olive oil
2 tbsp basil, chopped
Salt and pepper


Bring a large pot of water to a boil, when ready add salt 2 tbsp oil and orecchiette (trying to let them pass through the oil), stir well and often until "al dente", about 9/10 minutes.

Meanwhile, in a skillet over medium heat, warm the remaining olive oil and add the shallot, sautee until translucent and then add tomatoes and olives, stir and cook until pasta is ready; if needed, add a few tbsp of the pasta cooking water to thin the sauce; season with salt and pepper.

Drain pasta and transfer it to the skillet, add basil, toss to coat evenly, sauteing for 1-2 minutes.

Serve immediately.

This recipe serves 4


- If you can't find sweet, flavorful tomatoes, use San Marzano peeled ones: they're the sweetest.
- I suggested the addition of oil in the water: it is the only case I use it. Orecchiette really tend to stick together so easily!
- You can use parsley instead of basil

TROUT LUCIANO'S STYLE

Fish entree

I was talking with Luciano (our friend chef and owner of Luciano's Restaurant) about fish and he came out with this recipe, good for all fishes but, especially, for freshwater fishes.


2 trouts
1 cup frozen of fresh peas
2 bunches parsley, leaves only
2 cloves garlic
1/2 cup extra virgin olive oil
4 tbsp bread crumbs
Salt


Preheat oven at 350.

Open trouts lengthwise and debone them (you can avoid this step buying trout fillets).

Arrange peas, parsley leaves, a pinch of salt and garlic in a blender and process, adding oil in a slow stream, until you obtain a smooth pesto.

Brush, with 1 tbsp of olive oil, an ovenproof dish and arrange trouts skin side down; spread with peas pesto.

Bake on central rack for about 10 minutes, then sprinkle with bread crumbs and cook for 5 more minutes, or until a golden crust forms.

Serve immediately with a fresh salad and/or steamed or sauteed vegetables.

This recipe serves 4 (depending on the trouts size).

TURKEY BREAST POCKET

Entree - meat - Low cholesterol

1 slice turkey breast about 1/4" thick and about 12"x10"
1 onion, thinly sliced
1/4 cup dried porcini mushrooms (Italian are more flavorful)
2 cups frozen peas
2 tbsp extra virgin olive oil
1/4 cup white wine
Flour
Salt and pepper


Soak porcini in 1 cup of lukewarm water for about 20 minutes.

Meanwhile, put a skillet on medium-high heat and warm 1 tbsp of olive oil; sautee onions for a couple minutes, season with salt and pepper, cover with lid and lower heat to minimum.

Once mushrooms are ready, take them out of the water, reserving and carefully filtering it, and add them to the onions. Cook until mushrooms are done and onions almost melted, about 15 minutes.

Open your meat slice on a flat surface and cover with the onion/mushrooms mixture leaving 1" free each side, in order to close it.

Fold as a pocket and close with toothpicks, dredge into flour (shaking excess away).

Warm up the remaining oil in a big skillet with lid over medium-high heat. Sautee meat until golden on both sides, about 2 minutes each, season with salt and pepper and add wine. When wine is evaporated, add the reserved mushrooms water and cover with lid.

When it comes to a boil add peas, then lower heat to minimum and stew it for about 20 minutes, turning meat pocket once in a while.

Serve it immediately with peas and cooking juices.

This recipe serves 4.


Instead of folding it, you can roll it and tie with butcher's string.
You can use 4 half chicken breasts, creating a deep pocket with a sharp knife.
If onion/mushrooms mixture is too much, you can add the remaining part to the peas when they're almost done.
This is a really low cholesterol dish, being both turkey or chicken really low in cholesterol.

MINESTRONE AND WARM CROUTONS

Soup - Entree - Vegetarian

2 1/2 lbs mixed vegetables for minestrone, diced
1/2 onion, chopped
1 egg yolk
5 oz melting cheese (provolonge, asiago, or other favorite one), grated
4 slices ciabatta breadoil,
2 tbsp extra virgin olive oil
Milk


In a big saucepan with lid, warm olive oil and sautee onion until soft. Stir in the vegetables and, at least, 3 cups of warm water and cover; once it comes to a boil, cook for about 40-45 minutes, on medium-low heat. the longer it cooks, the better the flavor will be. Always have some warm water available, in case you need it.

Preheat oven to 350.

Meanwhile, in a bowl, combine grated cheese, egg yolks and a few tbsp of milk, enough to obtain a cream. Spread this mixture over the bread slices and toast in the oven for 3-4 minutes, until the cheese melts and the bread is golden.

Cut the slices in 3 croutons each. Divide minestrone evenly in individual bowls and serve it topped with the warm croutons.

This recipe serves 4-6


Vegetables for minestrone: carrots, peas, beans, broccoli, cauliflowers, zucchini, potatoes, pumpkin, tomatoes, celery, onions and all other vegetables you prefer.

You can use chicken or beef broth instead of plain water, but you no longer will have a vegetarian dish.

There are frozen mixes, which will cut your preparation time.

RICE CREAM WITH PEARS

Dessert

For the pears:
4 pears
8 cups water
1 1/4 cups sugar
1 vanilla pod

For the rice cream
1/3 cup rice
3/4 cups water
2 cups milk
1/4 cup sugar

chopped pistacchi (plural for pistacchio)


Prepare pears: arrange all ingredients in a saucepan with lid (not too big, pears should stand and be covered by liquid) and bring to a boil. Lower the heat and simmer, partly covered, for 30-40 minutes; pears have to be tender.
Remove from heat and let them cool in their syrup.

Prepare the rice cream: warm up the milk; in a medium saucepan, bring water to a boil, add a pinch of salt and rice and cook over medium heat until water is mostly absorbed, about 10 minutes, stirring frequently.
Add 1 cup of hot milk and cook over medium heat until it is mostly absorbed, about 10 minutes, stirring frequently. Now add the sugar and the remaining milk, cook over medium heat until it is mostly absorbed, about 10 minutes, stirring frequently.
Remove from heat and let cool down at room temperature (or lukewarm).
Drain pears from their syrup and dice or slice them.
Transfer the cream to individual bowls, top with pears and chopped pistacchi, or any nuts you like such as almonds, hazelnuts....


You can substitute part of the pears cooking water with an equal part of dry white wine (or also red wine) if this dessert id not served to kids.
You can reserve syrup in a well closed glass jar in the refrigerator for a couple weeks (or freeze it) and you can use it to dip ladyfingers or to wet sponge cakes.

FARRO SALAD WITH FRESH VEGETABLES

Salad - Entree - vegetarian - lactose free

1 1/2 cup farro
1 small container of cherry tomatoes, quartered
1 zucchina (Italian squash), julienne cut
1 carrot, julienne cut
1 cucumber, peeled and thinly sliced
2 celery stalks, thinly sliced
1/2 cup green olives, roughly chooped
4 tbsp capers, packed in salt, rinsed and roughly chopped
2 tbsp basil, finely chopped
1 clove garlic, peeled and quartered
3 tbsp extravirgin olive oil
Salt and pepper


Put a large pot of water to a boil; when ready, add salt and farro. Cook for 30-35 minutes, until al dente, drain and transfer to a bowl, season with 1 tbsp of olive oil, tossing well to coat, and set aside.
In a little bowl combine the remaining olive oil, salt, garlic, pepper and basil (and a few drops of really good balsamic vinegar), mix and set aside.
In a bowl, big enough to contain all ingredients, combine all vegetables, farro and olive oil mixture (with or without garlic), toss well to coat and refrigerate until serving time.

This recipe serves 4-6 and can be served as appetizer or entree.

- This is the basic recipe; you can add: hard boiled eggs, mozzarella, grilled chicken breast, tuna in olive oil, peppers, onions and whatever your fantasy or taste suggest you.
- Farro is similar to rice but, being richer in fibers, it's healthier and takes longer to cook.

CRUSTLESS ZUCCHINI QUICHE

Vegetarian - side dish - appetizer

15 oz Ricotta
2 cups sliced zucchini
1/2 cup mozzarella, grated
1 small onion, chopped
1/2 cup milk
3 eggs beaten
1 tbsp basil, chopped
1 tsp oregano
2 tbsp Extra virgin olive oil
salt and pepper


Preheat oven to 350

Grease a 9" quiche pan with half of the olive oil, brushing it all over the pan.

In a small skillet over medium-high heat, warm the remaining olive oil and sautee onion until translucent; add zucchini and cook them until soft, add a couple tbsp of water if needed. Remove from heat and let cool down.

In a bowl combine ricotta, mozzarella, milk, eggs and spices; when the zucchini mix is cool, stir it in the cheeses/eggs mixture. Adjust with salt and pepper to taste.

Pour the "batter" into the pan and bake, on central rack, for about 1 hour, or until golden and firm.

If you desire a crustier top, you can sprinkle it with a mix of grated Parmigiano and bread crumbs before baking.

Serve immediately.

This recipe serves 6.

VEGETABLE MEATBALLS WITH POTATOES

Second course - Entree

1 1/2 lbs potatoes, peeled and cubed
9 oz zucchini (small ones), coarsley chopped
1 lb ground beef, lean
1/4 cup grana or parmigiano, grated
3 tbsp Extra virgin olive oil
1 large egg
1 tbsp chopped basil
Salt and pepper


Bring a big pot of water to a boil.

In the mean time, sautee zucchini in a skillet with 2 tbsp of oive oil, on high heat, for a couple minutes.

In a big bowl, combine meat, zucchini, cheese, egg, basil, salt and pepper to taste and mix well to combine.

Preheat oven to 375.

Divide mixture into 30 portions and shape into meatball.

When water boils, add salt and potatoes and boil them for 2 minutes, drain.

Line a baking sheet with parchment paper, grease it with the remaining olive oil, brushed evenly and arrange meatballs and potatoes; sprinkle with salt.

Bake on the central rack of the oven for 20-25 minutes; serve immediately.

You can serve this dish with a fresh salad.

This recipe serves 6.

SPAGHETTI WITH TUNA SAUCE

First course - entree

1 lb Spaghetti
2 cans tuna in olive oil
1 tbsp capers, packed in salt, rinsed and chopped
2 anchovy fillets (optional)
1 clove garlic, minced
1 bunch pasley, leaves only, chopped
1/2 tsp tomato paste
1/4 cup black olives, pitted and roughly chopped
1 14-oz can peeled San Marzano tomatoes, roughly chopped
2 tbsp Extra virgin olive oil


Put a tall pot of water to a boil.
Drain the tuna, reserving the oil; crumble it.
In a big skillet on low heat, warm olive oil; add capers, anchovies and garlic and simmer, stirring, until anchovies are dissolved.
Stir in the San Marzano with their sauce, tomato paste and olives and simmer for 8-10 minutes.
Now add the tuna, stir and simmer for 5 more minutes.
Add salt and spaghetti to the boiling water and cook until "al dente" and drain it, reserving some water to thin the sauce if it's too thick.
Place spaghetti in the skillet with the sauce and toss to coat evenly, sauteeing on medium heat.
Sprinkle with the chopped parsley and serve immediately


Substitutions:

You can use strained tomatoes, if you don't like piecs of tomatoes in your sauce, same quantity.
You can use the tuna olive oil instead of the fresh one, it is more flavorful but less fresh; the choice is yours, I usually use the fresh one, but if I need to add some extra oil, I add the tuna one.
You can use any pasta you like, it's just usual to use spaghetti.
You can use 1 tsp of anchovy paste instead of anchovy fillet, if you decide to use it.

GRILLED SWORDFISH STEAKS

Entree - Second course

3 swordfish steaks about 1 lb. each
6 medium tomatoes, cut in wedges
2 sprigs oregano, leaves only, chopped
1/2 jar black olives, pitted and chopped
5 basil leaves, chopped
3 cloves garlic, 2 minced 1 sliced
6 tbsp Extra Vergin olive oil
Salt and pepper (or hot pepper flakes)

Marinate fish with 4 tbsp oil, oregano and the sliced garlic, evenly rubbed on both sides of fish steaks.
Prepare the tomatoes: in a skillet over medium-high heat, warm the remaining oil; sautee the minced garlic until golden, add tomatoes and olives, cook until sauce thickens.
Remove from heat, stir in the basil and season with salt and pepper.
Preheat the grill or the grilling pan; discard garlic from the marinade (if it burns it gives a bitter taste to the food) and transfer fish to the hot grill, season with salt and cook about 6-7 minutes each side (or until desired doneness).
Transfer steakes to a cutting board and slice them about 2" thick.
To serve, arrange slices on a platter and serve the tomatoes as side.

If you can't find good, savory fresh tomatoes, you can use peeled San Marzano tomatoes with their sauce.
You can, as well, use salmon or tuna steaks.

BROCCOLI SOUP WITH SPAGHETTI

Soup

1 lb broccoli, roughly chopped
7 oz spaghetti, broken into 2" pieces
4 pork ribs
2 tbsp Extra virgin olive oil
1 clove garlic, chopped
1 tsp tomato paste
4 tbsp Pecorino, grated
Salt and Pepper


In a saucepan over medium-high heat, combine oil, ribs and garlic; sautee for 2 minutes, turning them once to become golden on both sides.
Add 2 cups of warm water in which you'll have dissolved the tomato paste. Bring to a boil, then lower the heat and simmer for about 30 minutes.
Add the broccoli, along with 1 more cup of hot water, season with salt and pepper and bring again to a boil; lower heat to medium and cook until broccoli are tender.
Remove pork and keep warm; bring soup to a boil again, adding some more hot water if needed, and add pasta as soon as it boils; cook until al dente (about 8 minutes).
To serve, arrange the soup in individual bowls, top with the rib, sprinkle with the grated pecorino and, if desired, drizzle with Extra virgin olive oil.
This recipe serves 4.

Substitutions:
You can use chicken or vegetable broth instead of water, you'll obtain a more flavorful soup.
Avoid prok ribs and chicken broth if you want a vegetarian dish.
You can use rice instead of pasta, if this dish is served to celiacs. In this case you'll have to adjust liquid quantity and cooking time.
You can use grated Grana or Prmigiano without problems.

CHERRIES AND RICOTTA CLAFOUTIS

Dessert - gluten free

40 cherries, pitted
4 eggs
5 tbsp. sugar
3/4 cup milk
7 oz ricotta cheese
pinch of Salt

Preheat oven to 350.
Butter 4 individual, ovensafe baking dishes (or 1 bigger one). Arrange cherries on the bottom of the dishes.
Blend together all remaining ingredients until you obtain a smooth batter.
Pour batter over cherries, divided evenly.
Place baking dishes on the center rack of the oven and bake about 15 minutes, or until golden and set.
Remove from oven, sprinkle with confectioner's sugar and allow to cool down.
Serve lukewarm.

This recipe serves 4.

It can be done with any fruit; if you use frozen fruits, thaw them and dry first, to avoid extra liquid in the batter.

It can be safely served to celiacs (gluten free) and diabetics (considering the low quantity of sugar)

EGGS SUPREME

Second course - vegetarian

1 Cup tomato sauce
4 tbsp mozzarella, roughly chopped
4 eggs
4 tbsp your choice of grated cheese
Salt and pepper

Preheat oven to 350.
Grease 4 baking cups and arrange 2 tbsp of tomato sauce in each cup; top with 1 tbsp mozzarella each.
Break one egg into each cup, season with salt and pepper, cover with 2 tbsp of the remaining tomato sauce and sprinkle with the grated cheese; bake, uncovered, for 12' or until eggs are set.

This recipe serves 4.

Celiacs can substitute mozzarella with soy cheese and top with bread crumbs.

ZUCCHINI AU GRATIN

Side dish

2 white onions about 10 oz. total
4 zucchini about 1 lb. total
3 tbsp Grana or Parmigiano, grated
1 slice white bread
4 slices Prosciutto
3 tbsp Extra virgin olive oil + extra
Rosemary

Slice the onions and sautee them in a non-stick skillet with 3 tbsp of extra virgin olive oil. Cook until soft, than arrange them in an oven-proof dish.
Preheat oven to 325.
Cut off the end of the zucchini, the cut them in half lengthwise.
Place half slice of prosciutto on top of each zucchini half and layer them over the onions, slightly overlapped.
In a food processor mix the bread with the leaves of a few sprigs of rosemary and the cheese.
Sprinkle over the zucchini, drizzle with extra virgin olive oil and bake for 25 minutes.
Serve warm.
This recipe serves 4.

Celiacs: avoid bread and double the cheese
Lactose intolerants: avoid the cheese and double the bread

ITALIAN STYLE RICE AND BEANS

Entree - vegetarian - gluten free

2 cans borlotti beans, drained and rinsed
8 oz Carnaroli rice
1 onion, finely chopped
1 carrot, finely chopped
4 sage leaves, finely chopped
4 tsp parsley, chopped
4 tsp Parmigiano, grated
1 tbsp Extra virgin olive oil
vegetable broth, about 1/2 cup

Put a big pot of water to a boil; when it boils add salt and rice and cook until "al dente", about 16-18 minutes.
In the mean time, in a deep skillet with 2 tbsp of broth and the Extra virgin olive oil, "sautee" onion, carrot and sage.
Blend half of the borlotti beans, using a few tablespoons of broth the ease the blending, and add them, along with the whole ones, in the skillet.
Stir well to combine and simmer for 5 minutes.
Drain the rice and toss it into the skillet, stir well and add some broth, if needed: it should look like a risotto and not like a soup.
Simmer for 5 more minutes to combine all flavors.
Serve immediately, in individual bowls, sprinkled with parsley and parmigiano.

This recipe serves 4.

MIXED BRUSCHETTE

Appetizer

Topping 1:
1 eggplant, peeled and julienned
1 tbsp Extra Virgin olive oil
1 can of tuna packed in olive oil, drained
1 clove garlic, minced
1 tbsp parsley, chopped

Topping 2:
1 thick slice of prosciutto, roughly chopped
1 jar sundried tomatoes packed in oil, drained and roughly chopped
5 basil leaves, chopped
1 tbsp parsley, chopped
1 tbsp Extra Virgin olive oil

Topping 3:
1/2 jar anchovy fillets in oil
1 head of baby lettuce, roughly chopped
1 tsp capers packed in sald, rinsed and chopped
2 tbsp Extra Virgin olive oil


12 slices of your favorite bread, ciabatta is the best one
Extra Virgin olive oil
1 clove garlic, peeled, whole



Topping 1: In a non-stick skillet over medium heat, warm olive oil and sautee eggplant until soft; transfer it to a bowl together with half of the tuna, garlic, parsley and season with salt and pepper.
Stir well to combine and set in the refrigerator to marinate for 30 minutes.

Topping 2: In a bowl combine prosciutto, sundried tomatoes, basil, parsley and oil, stir well to combine.
Set in the refrigerator to marinate for 30 minutes.

Topping 3: In a small non-stick skillet over medium-low heat, cook the anchovies fillets (reserve 4 to garnish) until dissolved (you could use 1 tbsp of anchovy paste in substitution), add capers and lettuce and sautee for about 3 minutes.
Remove from heat and set aside to cool.

Preheat oven to 275. Line a baking sheet with parchment paper and arrange the bread slices on it; transfer to the oven and toast for about 3 minutes or until lightly cruncy.
Remove from oven, rub slices with the whole garlic and drizzle with Extravirgin olive oil.


Prepare the bruschette.

Topping 1: Divide the eggplant mixture on top of 4 slices of toasted bread and finish with the remaining tuna

Topping 2: Spread this marinade over 4 slices of toasted bread.

Topping 3: Spread the anchovy-lettuce mixture over the remaining bread and top with a whole anchovy fillet.

Immediately serve the bruschette on a platter lined with some lettuce.


If you don't like one of the above toppings!

Topping 4:
2 tomatoes, sliced into 1/4" thick
1 clove garlic thinly sliced
Salt, oregano and Extra virgin olive oil


Preheat oven to 425. Arrange the tomato slices on a baking dish lined with parchment paper, sprinkle with garlic, salt and oregano, drizzle with Extra vrgin olive oil and bake for 20-25 minutes.


If you use this topping, this has to be the first step; while they bake, you prepare the other toppings, then you lower the oven to 275 and toast the bread.

You can use the bake tomato slices also for pasta and as side dish.

STUFFED CHICKEN BREASTS

Second course

1 1/2 lb chicken breasts
1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
2 sprigs parsley, chopped
1/2 cup mozzarella, roughly chopped
1/4 cup of white wine
1/2 lb lettuce
3 tbsp Extra virgin olive oil
Salt and Pepper
Flour for dredging

Prepare the filling: In a bowl, combine the sun-dried tomatoes with parsley and mozzarella. Season with salt and pepper, mix well and set aside to marinate.
Cut chicken breasts in thin slices, about 1/4" thick.
Spread each slice with some of the filling, roll up and tie with butcher's string; you can also fold them like a pocket and secure with a toothpick.
Preheat oven to 350.
In a big non-stick skillet, warm the olive oil, dredge the rolls (or pocket) into the flour, shaking away the excess, and sautee until golden on all sides. Add the wine (or brandy) and let the alcohol evaporate. Remove skillet from heat
Arrange the rolls or pockets on a sheet of parchment paper or greased foil and close edges firmly but not too close to the meat. Pleace on a baking sheet and bake, on the center rack, for about 15 minutes.
Remove from the oven and serve immediately with fresh lettuce.
You can wait for the rolls to cool down slightly and slice each roll, not the pockets, into thick slices.

In summertime, you can use fresh basil instead of parsley. You can do the same recipe with fish fillets, too.

Serves 4.

YOGURT SPONGE CAKE

Dessert - Vegetarian

The yogurt container will be your measure!

1 6oz yogurt
3 large eggs, divided
1 1/3 cont. of sugar
2 1/2 cont. of flour
1 tbsp (scant) baking powder
1/3 cont. of olive oil

Preheat oven to 350.
Put yogurt in a small bowl, wash and dry the container.
In a big bowl, whisk yolks with sugar until it becomes light yellow, then add yogurt, oil and flour sifted with baking powder. Wisk carefully until you obtain a smooth batter; if it is too thick, add 1/3 or 1/2 container of milk.
Whisk egg whites with a pinch of salt until they become "snow" white and stiff. Carefully fold them in the batter.
Grease and dust with flour a 10"round springform pan, pour batter in it, level the top with a spoon and dust with sugar.
Place it in the center rack of the oven and bake for 45 minutes. A toothpick, when inserted, must come out dry and clean.
Let it cool 5 minutes in the oven, then remove it and remove the side ring of the pan, to cool it completely. It would be better to remove the whole cake from the pan and let it cool on a wire rack.

We use this base also to make an apple or pear cake, you just have to cube 2 apples or pears and add them to the batter befaore the egg whites.
If you make this cake as is, it is better to use a flavored yogurt; if you use it with fruit, use a matching yogurt or vanilla flavored or plain.

Lactose intolerants can use soy/rice/almond milk and yogurt.

CREAMY POTATO SOUP WITH VEGETABLES

Soup - Vegetarian

1 Onion, sliced
14 os potatoes, peeled and sliced
2 baby zucchini
1 fennel bulb, diced
2 carrots, diced
6 tsp Extra virgin olive oil
Chives, chopped - salt - pepper

Cook the diced vegetables in 5 cups of boiling, salted water, until they're done but still firm. Drain and reserve the vegetable broth you just obtained, keeping both warm.
In a deep skillet, "sautee" onions in a few tablespoons of the reserved vegetable broth until they're soft, then add the potatoes and stir; add enough vegetable broth to cover potatoes and cook, until they're done (about 30 minutes) on medium heat adding broth if needed.
Blend the potatoes in order to obtain a cream (use some more broth if you think it's too thick) and season with salt and pepper.
To serve, divide the cream in 4 individual bowls, top with the diced vegetables, sprinkle with chives and drizzle with 1 1/2 tsp of Extra virgin olive oil each bowl.

- You can also add diced caulifower and/or broccoli (1 cup each) without increasing calories significantly

- To have a complete meal, substitute 1/3 potatoes with same weight of cannellini beans, drained and rinsed or 1/2 potatoes with same weight of cannellini beans and peas (which give you proteins) equally divided.

- This soup counts around 200 calories per portion.

TASTY POTATO CROCCHETTE

Appetizer

1 lb potatoes
8 oz ham, roughly chopped
3 oz onion, finely chopped
2 egg yolks
3 oz parmigiano, grated
salt, pepper, nutmeg
2 whole eggs
flour
breadcrumbs
oil to fry

Boil and mash potatoes; in a skillet over medium heat, sautee onions in 1 tsbp of extravirgin olive oil and, when translucent, add the ham; mix well to combine and remove from heat.
In a bowl big enough, combine potatoes, ham and onion mixture, 2 egg yolks and parmigiano; season with salt, pepper and nutmeg. Mix well in order to obtain a well combined mixture.
Beat 2 eggs in a deep dish and add salt; in 2 different dishes, place folur and breadcrumbs.
Scoop the potato mixture and form "crocchette": they can be round and spherical, round and flat or cylindrical.
Roll each one in flour, then toss them in the beaten eggs and roll them in bread crumbs until they're evenly coated.
Place a deep skillet on high heat and warm 3 inches of olive oil. Deep fry crocchette, a few every time, until they're golden on all sides.
Drain and place them on paper towel; keep warm until you fry all of them and serve immediately.