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.
Monday, February 22, 2010
Monday, February 15, 2010
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
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
Monday, February 8, 2010
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.
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.
Monday, February 1, 2010
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.
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.
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