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.....
Monday, October 25, 2010
Monday, October 18, 2010
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!
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!
Monday, October 11, 2010
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.
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.
Monday, October 4, 2010
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.....
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.....
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