BUTTERNUT SQUASH AND RICE SOUP

Soup - vegetarian - Celiac and lactose intolerant ssafe (do not use Parmigiano) - dietetic

After Christmas eating, here's something light and filling....


2 1/2 qt of broth (chicken or vegetable)
1 lb Butternut squash, cleaned and cut into 1/4" pieces
1 cup Italian Carnaroli rice
1 onion, chopped
2 tbsp extravirgin oive oil
4 tbsp Parmigiano reggiano, grated
1 tsp chopped sage
1 tsp chopped rosemary
Salt


Bring broth to a boil.

Warm olive oil in a large saucepan (with lid) over medium heat. Sautee onion, rosemary and sage until onion is translucent, then add squash. Stir for a couple of minutes.

Add boiling broth, cover, lower heat and simmer for 15 minutes.

Stir rice in and raise heat to medium again. Cook for about 20 minutes or until you reach your desired tenderness.

Serve immediately in individual bowls, drizzled with some extravirgin olive oil and sprinkle with Parmigiano reggiano!

This recipe serves 4


- You can cook squash a little longer and blend it before adding rice (if you don't like pieces). In this case remember to stir it almost constanty because the thickness of the soup will cause sticking to the bottom.
- Remember not to overcook rice (or pasta): if "al dente" or slightly undercooked they'll be easier to digest and will not raise your blood sugar as much as an overcooked one.
- You can add chopped pancetta with onion and herbs at the beginning: with this option use only 1 tsp of extravirgin olive oil. If you use bacon, cut some fat away before chopping it: bacon is fatter than pancetta.

BAKED FISH, POTATOES AND FENNEL BULBS

Fish entree - Celiacs and Lactose intolerants safe

1 lb potatoes, peeled and sliced in 1/4" slices
2 fennel bulbs with fronds
1 1/2 lbs cod fillets, cut widthwise into 1" pieces
1/4 cup Italian dried black olives, roughly chopped
2 tbsp extra virgin olive oil
Salt


Bring water to a boil, add salt and potatoes and boil for 4-5 minutes; drain and set aside.

Preheat oven to 350.

Slice fennel bulbs thinly and chop fronds.

Line a baking dish with a large sheet of foil; layer fennel slices on bottom and season with salt, then arrange fish and fennel fronds, drizzle with 1 tbsp of olive oil. End with potaoes, olives, the remaining olive oil and a pinch of salt.

Cover with another sheet of foil, crimp edges of both sheets together tightly to create a sealed pouch.

Bake for about 20 minutes, open foil and serve imediately with a fresh, green salad.

This recipe serves 4

- This recipe is safe for Lactose intolerants and celiacs
- You can use any white fish: Tilapia, Monkfish, Swai....
- You can add an extra kick sprinkling with a pinch hot pepper flakes, if you like the taste.

PACCHERI WITH TOMATO AND RICOTTA

Pasta entree - vegetarian

1 lb paccheri

1 24-oz bottle of Italian crushed tomatoes

7 oz fresh ricotta

1 carrot, chopped

1 small onion, chopped,

1 celery stalk chopped

2 tbsp extra virgin olive oil

2 tbsp chopped basil

Salt

Bring a very large pot of water to a boil.

While you wait, in a large non-stick saucepan (with lid) over medium heat warm olive oil and sautee chopped vegetables for about 3-4 minutes; add tomatoes and season with salt, lower to simmer, cover and cook for about 20-25 minutes. Add ricotta, stir and remove from heat.

When water boils, add salt and pasta and cook until al dente, about 10/12 minutes.

Drain pasta and arrange it in the saucepan, srinkle with chopped basil and sautee for 2-3 minutes.

Serve immediately sprinkled with Parmigiano, if you like it.

This recipe serves 4-6 people, depending on whatelse is gooing to be served.

- Paccheri are similiar to rigatoni, bigger, that flatten down after you cook them.

- You can also arrange them in an oiled baking dish, sprinkle with parmigiano and bake at 375 until golden.

- You can make your sauce with whole peeled tomatoes, if you like.

- Instead of tomato sauce, you can succesfully use meat sauce.

PANDORO RICCO (rich pandoro)

Dessert - vegetarian - definitely NOT dietetic

Pandoro is the other Italian Christmas cake, star shaped, less known than panettone but, many times, more loved!

1 Pandoro

1 3.5 oz Italian dark chocolate bar

1 8 oz mascarpone

3 eggs

3 tbsp sugar

Cream or milk

Chopped almonds, hazelnuts or pinenuts

Slice the Pandoro vertically, dividing all points of the star in half (always vertically); this should create 14 slices.

Arrange them in the oven and toast at 250 until they become crisp but not too crunchy.

In the meantime, prepare the mascarpone cream.

Divide the eggs and put sugar in the yolks, whisk until they become pale yellow, then add mascarpone and whisk for another minute or twon, until combined.

Add a pinch of salt in the whites and whisk until soft peaks hold, then carefully fold them into the mascarpone mixture, always stirring from bottom up.

Melt chocolate, broken into pieces, in the microwave with 3 or 3 tbsp of cream or milk.

Compose the dish: line the bottom of your dish with mascarpone cream, arrange slice over it (you can cut it in 2 parts, since it's long), drizzle with melted chocolate and sprinkle with chopped nuts.

You can finish with confectioner's sugar, that is included in the cake's box.

- You can use one kind of nuts or a mix of them.

- You can prepare the cream in advance (not earlier than the evening before) and finish the dish just before eating it.

- The cake can be eaten by itself, sprinkled with the sugar it comes with.

- Panettone is not suggested for this dish pecause of the fruits in it.

- This cream is the same used for tiramisù

- Yes, we have the pandoro in stock (and also the chocolate).

LILIANA'S MEATLOAF

Meat entree

Liliana is one of my best friends in Montepulciano, and this is her recipe (I made it succesfully several times).

1.1 lb ground mixed meats (pork, beef, chicken, turkey, veal: whichever you prefer)

1/2 cup ricotta

2 cups boiled vegetables (diced zucchine or carrots, peas and more)

1 big slice of ham or 2-3 slices of prosciutto (depending on size)

4 tbsp parmigiano, grated

2 tbsp chopped parsley or basil (or both)

1 egg

2 slices of bread, crust removed

Breadcrumbs (real Italian ones), nutmeg, salt, milk or broth, pepper if you like it.

Soak bread slices in milk or broth for a couple minutes, then squeeze it.

In a big bowl arrange ground meats, soaked bread, ricotta, egg, 3 tbsp of parmigiano, herbs and mix well until all ingredients are combined.

Preheat oven to 375.

Lightly grease a pound cake baking pan and dust it with breadcrumbs; transfer half of the meat mixture into the pan and press it, line with ham or prosciutto, top with boiled vegetables and finish with the remaining meat mixture.

Mix 2 tbsp of breadcrumbs and the remaining parmigiano and sprinkle meatloaf with it.

Cover with foil and bake for 30-35 minutes. Remove foil and finish baking for 10-15 more minutes, until golden on top; total baking time should be 45-45 minutes.

Serve with fresh salad.

This recipe serves about 6 people.

- You can chop ham or prosciutto and mix it to meats, as well as vegetables.

- You can steam vegetables, instead of boiling them; you can also use jarred small and sweet Italian peas (drain and rinse them).

- A friend from Reno added about half jar of the artichoke bruschetta topping we sell here saying it was unbelievably good: thanks Karin!!

- You can make a fast tomato sauce: sautee garlic or onion (or both) in extravirgin olive oil, add one 24-oz bottle of Italian crushed San Marzano, season with salt and basil; cook for about 10 minutes and serve your meatloaf with it. If you have leftover of the sauce use it the day after or freeze it for future use.

- You can make a bigger meatloaf, slice it in portion-size slices and freeze them separately: they'll be a perfect last minute dinner or a take-to-work lunch.

ARTICHOKE PIE

Appetizer - Entree - Vegetarian

For the dough:

2 2/3 cup 00 flour

6 tbsp butter, diced really cold

2 eggs

salt

For the stuffing:

1 1/2 jar Italian marinated artichokes, draine

3 tbsp plain Italian breadcrumbs

4 eggs

1 8oz mozzarella diced

1/2 cup Parmigiano, grated

2 tbsp extra virgin olive oil

3 cloves garlic, chopped

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 and the crust will become hard.

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

Prepare the stuffing: in a skillet over medium-high heat, sautee garlic in olive oil until lightly golden, then add artichokes and sautee for about 5 minutes.

Preheat oven to 400.

Take the dough out of the fridge and divide in 2 parts, one slightly bigger than the other. Roll the bigger one over a flour-dusted table, thick about 1/4".

Repeat with the smaller part.

Put the bigger disk you obtained in a pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork.

Sprinkle the bottom with breadcrumbs and spoon artichokes in it; in a separate bowl beat eggs with salt, parmigiano and mozzarella.

Cover with the smaller disk, pinch edges tighly, and make 5-6 cuts in order to let steam escape.

Bake for about 10 minutes, then lower to 350 and bake for about 30 more minutes (or until golden).

This recipe serves 6

- This recipe can me made also with unsweetened frozen puff pastry, which will save time, just defrost it and follow recipe.

- It's a vegetarian dish that can be served as appetizer or entree.

- You can add shredded prosciutto, but it would no longer be vegetarian; also, in this case, you need to adjust the quantity of salt.

GRAINS AND BEANS TUSCAN SOUP

Soup - Vegetarian - Lactose intolerants safe

2/5 cup Italian farro

2/5 cup Italian barley

3/4 cup Italian dried cannellini beans

1 can Italian borlotti beans, drained and rinsed

1 cup crushed Italian San Marzano

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

4 sage leaves and 1 rosemary sprig (leves only), finely minced

6 cups hot vegetable broth

6 tbsp Extra virgin olive oil

Soak cannellini beans for 12 hours (overnight). Remove from soaking water and cook in water for about 45 minutes; then add salt and cook for 15 more minutes. Set aside.

In the mentime, in a big saucepan over medium heat, sautee chopped vegetables and herbs in 2 tbsp of extra virgin olive oil, when onion starts becoming translucent, add farro and barley, stir for 2-3 minutes then add hot broth and cook, covered, for about 30 minutes.

Drain cannellini from cookin water and add them, along with borlotti and crushed tomatoes, in the saucepan where farro and barley are cooking; stir, cover and cook for 15 more minutes, season with salt, if necessary.

Serve immediately, drizzled with olive oil (it's good served at room temperature, too).

This recipe serves 4

- It is a vegetarian dish, safe for lactose intolerants but not gluten free (both barley and farro are actually grains).

- It's a dish that's very rich in fibers.

- It is considered a complete meal. You can serve some salad, if you like.

- Orzo is the actual translation for barley (keep this in mind if you go to a restaurant in Italy).

SWORD FISH WITH CAPERS AND LEMON

Fish entree - lactose intolerants and celiacs safe

4 slices of sword fish, 1/2" thick

20 Italian capers, packed in salt, rinsed and finely chopped

1/2 lemon, juice

1 garlic clove, not peeled

4 tbsp extra virgin olive oil

1/4 cup dry white wine

2 tbsp chopped fresh parsley

Salt

In a large skillet, warm olive oil and sautee garlic and capers for about 2 minutes, then discard garlic.

Arrange sword fish in the skillet and cook for about 2 minutes per side. Pour wine and let alcohol evaporate, then add lemon juice.

Season with salt, sprinkle with parsley and cook for another minute.

Serve immediately with salad or sauteed (or steamed) vegetables or both.

This recipe serves 4.

- Use Italian salted capers for a few reasons: they're better, they are bigger and being salted and rinsed means that they won't release other tastes in the dish you're preparing.

- You can use tuna fish or cod or swai fish.

- You can add 2-3 peeled San Marzano and a few Italian dry cured black olives.

RISI E BISI (Rice and peas) Typical Venetian dish

Soup - Vegetarian (see note at the end) - celiac safe

2 cups Carnaroli rice

1 1/2 jar of superfine Italian peas, drained and rinsed

3 oz prosciutto, chopped

1 medium onion, minced

4 tbsp chopped fresh parsley

2 tbsp extra virgin olive oil

8 cups broth (vegetable or chicken)

4 oz parmigiano, grated

In a big saucepan, heat olive oil and sautee onions until translucent, then add prosciutto and peas.

Pour broth and, when it gets to a boil, add rice, stirring frequently.

When the rice is ready (18-22 minutes, depending on altitude and pesonal taste), sitr in parsley and parmigiano and serve immediately.

This recipe serves between 4 and 6 people, depending on whatelse is served.

- This recipe actually calls for pancetta, but it's hard to find here and bacon would be too fat.

- This dish should be between a risotto and a soup: runnier than a risotto, drier than a soup.

- You can make without prosciutto.

- You can make it risotto-style, therefore adding broth little by little.

EGG FETTUCCINE WITH PORCINI, PROSCIUTTO AND WALNUTS

Pasta entree

1 lb Italian egg fettuccine

1/3 cup walnuts, roughly copped

1 oz Italian dried porcini

2 cloves garlic, peeled and lightly chrushed

5 sprigs parsley, separate leave and chop them

1/2 lb prosciutto (di Parma is better), juilienne cut

1/2 cup white wine

1/2 cup vegetable or chicken broth

2 tbsp Extra virgin olive oil

Salt

Soak porcini in lukewarm water for 20 minutes.

Bring a large pot of water to a boil.

Meanwhile, warm olive oil in a large skillet over medium-high heat and sautee garlic and parsley stems for about 1 minute, add prosciutto and sautee for no more than 1 minute then add broth and cook for 5 minutes, stirring frequently.

Remove porcini from water and squeeze them to eliminate excess water, cut the bigger pieces.

Discard garlic and parsley from the skillet and add porcini, stir and pour wine; cook for about 5 minutes, covered with a lid. At this point, stir walnuts in, season with salt (and pepper if you like) and cook for 1-2 minutes more, uncovered.

When water boils, add salt and fettuccine, stirring. Cook for about 5-6 minutes and drain, reserving part of the cooking water. Arrange in the skillet and toss, on medium heat, for about 2 minutes, adding some of the water, if necessary (egg fettuccine tend to be dryer than other pasta).

Serve immediately sprinkled with fresh chopped parsley.

This recipe serves 4-6 people.

- To add flavor, carefully strain the porcini soaking water and add to pasta water.

- You can make your own pasta with Italian 00 flour and eggs (2 cups - 3 eggs)

- Do not sprinkle this pasta with Parmigiano: it's an overpowering flavor, compared to the really delicate porcini one.

MELON JAM

Vegearian - celiac and lactose intolerant safe - dessert

2 melons (I had Heart of gold)

2 apples

1 lemon, juice and peel (only the yellow part because the white is bitter)

2 cups sugar

After the Italian Festival I had 1 1/2 melon and wanted to make some jam, because they were getting too ripe and I found a recipe that I changed a little (especially in the sugar content).

Peel melons and remove seed, then cut in small cubes and arrange them in a stainless steel saucepan with lid; repeat with the apples and add them to the melon dices. Add sugar, lemon juice and peel and stir well to toss all ingredients. Cover with lid and refrigerate for 12 hours.

After the "marinating time", place the saucepan on medium-high heat, covered, until it boils, then remove the lid, lower heat to medium and cook until juices are thickened, stirring frequently but not continuously.

When it starts thickening, lower heat to simmer and cook until you reach the desired consistency; keep stirring frequently.

In the meantime, put hot water in your jars to warm them up (so they won't "explode" when you pour boiling jam in).

When your jam is ready, empty the jars from the water and fill with jam, close with its lid and turn them upside down: this way they'll seal without boiling them. Let them cool down and store in cupboard for up to 6 months (mine never last that long).

- This jam has a lower content in sugar; anyway, taste your melon before adding sugar: if they're sweet as mine were, use less sugar.

- I don't exactly know how long I cooked the jam, I just checked the consistency; probably around 1 1/2 hour.

MIXED VEGETABLES SIDE DISH

Side dish - Vegetarian - Celiacs and lactose intolerants safe

2 red, yellow or orange bell peppers (or a mix of them)

1 onion

2 zucchine

1 medium eggplant

2 medium potatoes

2 carrots

1 14-oz can Italian peeled San Marzano tomatoes, with their juice.

Extra virgin olive oil

Fresh basil, chopped (or parsley or oregano)

Salt

Wash peppers, zucchine and eggplant. Remove stem, seeds and inner white ribbings from bell peppers, peel eggplant, potatoes, onions and carrots (if needed).

Dice all vegetables and keep the separate. Dice the peeled San Marzano, and set aside with their juice.

In a big casserole with lid, warm 4 tbsp of olive oil and sautee onions, carrots, peppers and potatoes for about 2/3 minutes, then add eggplant and zucchine, sautee everything together for another couple of minutes, stirring, then season with salt.

Add San Marzano with their juice, stir well, season with salt again, if needed; lower heat to simmer and cover with lid.

Cook for about 20 minutes or until when all vegetables are soft.

If it thickens too much, add a few tablespoons of warm water or vegetable broth.

When it's almost ready, add the fresh herb you prefer.

Serve hot, warm or at room temperature with eggs, cheese, grilled with meat or fish. It's also good on toasted bread (bruschetta style).

This recipe doesn't really have a number of servings.....

- You can use fresh, very ripe tomatoes (peel them first).

- I sauteed all vegetables separately, in a non-stick skillet, seasoning with salt during the "sauteeing", then I transfered the vegetables in a casserole and cooked as specified: it takes longer but gives a better flavor.

- If you transfer it in an air-tight container when at room temperature, it keeps easily 4-5 days in the refrigerator. You can also freeze it.

CHICKEN BREAST SCALOPPINE

White meat entree - celiacs safe

2 chicken breasts, cut in 1/4"-thick slices

2 cups peas, frozen or fresh

1 cup milk, at least

1/4 cup brandy or cognac

Extra virgin olive oil

Sage and rosemary

Flour (or corn starch for celiacs)

Salt

Dredge meat slices into flour and make sure they're well covered with it, then shake excess flour away.

In the meantime, warm olive oil in a large non-stick skillet and sautee chiken breast on both sides until lightly golden. Season with salt, sage and rosemary and add brandy (or cognac). When alcohol evaporates, add milk, lower heat to simmer, cover with lid and cook for about 10 minutes.

Add peas and cook until they reach your desired doneness; if milk thickens too much, add some more milk preferably warm.

Serve immediately.

This recipe serves 4.

- This recipe can be made with pork loin slices, same thickness.

- Milk is the perfect way to cook meats that tend to be tough because its consistency keeps them moist and the presence of flour or corn starch produces a creamy sauce.

- It is perfect served with rice, pilaf style or risotto (cooked only with broth); this way you'll have a complete meal suitable for celiacs.

- Brandy or cognac have a perfect flavor for this recipe; don't use white wine because it will have a different reaction with milk and it will prevent the creation of the creamy sauce. If you don't have any brandy or cognac, skip this step. If you can't use alcohol due to whatever reason, you can use apple juice or apple cider as suggested by a friend (thanks Jean!).

PIZZA WITH MOZZARELLA, SUNDRIED TOMATOES AND OLIVES.

Pizza dish - Vegetarian


1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
Extra virgin olive oil
24 oz chopped or strained Italian San Marzano
1/2 cup sundried tomatoes packed in extra virgin olive oil, julienned
10 oz mozzarella
1/2 cup dried Italian black olives, remove pits and cut in half


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: when 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 1 hour, until it doubles in volume. During wintertime it might take longer, during summertime less.

Preheat oven to 450.

Divide dough into 4 "balls", roll them out in 2 discs and arrange on a pizza baking dish.

Lightly spread dough with your crushed or strained tomatoes and bake for 5 minutes; remove from oven, add all other ingredients and drizzle with extra virgin olive oil.

Bake for 10 more minutes.

Serve immediately, decorated with chopped basil, if you like.

This recipe makes 2 individual pizze.


- You can also make 1 single pizza, to be divided between the "eaters".

FRESH FRUIT TART

Dessert 

For the custard:
4 eggs
4 tbsp sugar
4 tbsp flour
4 cups milk

For the dough:
2 2/3 cup Italian 00 flour
2/3 cup sugar
6 tbsp butter, diced really cold
2 eggs
1 tsp baking powder
salt

Fresh fruit
unflavored jelly



First of all prepare the dough:

In a bowl mix flour, sugar, a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the tart will become hard.

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

In the mean time prepare the cream (or 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).

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

Preheat oven to 375.

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

Put dough disc in a 9" pie-pan (buttered and dusted with flour or lined with parchment paper) and poke it with a fork, in this way you'll allow steam to escape.

Lined the bottom of the dough with parchment paper and top with dried beans, this will prevent "bubbles" in your tart by weighing on the tart. Bake for about 20 minutes then remonve beans and paper and cook for another 5 minutes. Remove from the oven and set aside.

Pour custard into the tart shell (probably you won't need all of it), and decorate with your favorite fresh fruit (or a mix of fruits).

Prepare jelly following the package instructions and brush the tart with it.

Refrigerate for at least 30 minutes (one hour is better) and serve cold.



- If there is some dough left you can either freeze it (in a ziploc bag), in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
- You can add the yellow part of lemon peel to the milk, when preparing the custard: the lemon flavor is perfect with this tart.
- You can line the bottom of the tart shell with crumbled amaretti before pouring the custard.
- If there is leftover custard, serve it in individual bowl with Lingue di Gatto (thin, crisp Italian cookies).

MIXED BRUSCHETTE

Appetizer - Mostly vegetarian (don't use anchovies)

-With tomatoes and mozzarella

4 ripe tomatoes
8 oz mozzarella
fresh basil, julienne cut
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

Wash, pat dry and slice the tomatoes; place slices in a colander to allow them to lose excess water. Slice mozzarella.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Top with tomatoes and mozzarella, sprinkle with basil and a little salt and drizle with extra virgin olive oil.

Serve immediately


- With ricotta, sundried tomatoes and pine nuts

1 15-oz cup ricotta cheese
1/3 cup roughly chopped sunderied tomatoes, packed in oil and drained
2 tbsp pine nuts, toasted
2 tbsp Parmigiano Reggiano, grated
1 pinch oregano (if you find it fresh it's better)
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

In a bowl, mix all ingredients except for oil, garlic and bread, until well combined. Set aside.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Spread with the ricotta mixture and serve immediately.


- With eggplant and anchovies

1 Eggplant, peeled and diced
12 anchovy fillets, packed in oil and drained
2 roasted red bell pepper (you can use the ones in olive oil)
2 garlic cloves
Extra virgin olive oil, salt
12 slices of ciabatta bread

Sautee the eggplant in a non-stick skillet, over medium heat, with 1 garlic clove and a 1 tbsp olive oil, until done.

Transfer the eggplant in the blender along with the galric you sauteed it with and 1/8 cup extra virgin olive oil and blend until you obtain a smooth cream.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Spread with the eggplant cream, top with a few strips of roasted peppers and anchovy fillets.

Serve immediately.


- With bell peppers and green Italian olives

1 red bell pepper and 1 yellow bell pepper, both thinly sliced
2-3 Italian San Marzano peeled tomatoes, crushed (or 1/4 cup of already crushed Italian san Marzano tomatoes)
24 Italian green olives, in brine, halved
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

Sautee bell peppers in a non-stick skillet, over medium heat, with 1 tbsp olive oil. After a couple of minutes, add tomatoes, olives and season with salt. Cover with lid and cook until peppers are soft, about 20 minutes.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil. If you like, you can sprinkle with chopped parsley.

Top with lukewarm peppers and serve immediately.


- These recipes are set to prepare 48 bruschette that can be a part of a mixed appetizer (you'll find more ideas in previous posts of our blog).

MUSHROOM GNOCCHI WITH "BRICIOLE" (breadcrumbs) AND SUNDRIED TOMATOES

First course - Entree - Vegertarian - Lactose intolerants safe


2 packages of Italian Mushroom gnocchi
2 cloves garlic, chopped
4 sage leaves, chopped
4 Italian sundried tomatoes in olive oil, julienne cut
1/3 cup briciole (plain REAL Italian breadcrumbs)
1/8 cup high quality extra virgin olive oil
Salt


Bring a large pot of water to a boil.

Meanwhile, in a non-stick skillet over medium heat, warm the olive oil and sautee garlic until golden, then add breadcrumbs, salt and sage, sauteeing until breadcrumbs are toasted. Add sundried tomatoes, mix well to combine and continue cooking until breadcrumbs are toasted again (adding sundried tomatoes will moisten them), then remove from heat.

When water boils, add salt and gnocchi. Keep in mind that gnocchi cook in 2-3 minutes, so always have the sauce ready when you make gnocchi. When gnocchi rise to surface, take them out with a slotted spoon and arrange them in the skillet with the sauce. Bring the skillet back to heat and sautee until breadcrumbs are toasted again.


Serve immediately.


This recipe serves 4


- You can use soaked Italian porcini mushrooms instead of sundried tomatoes, if you like.

- Having just a few ingredients, their high quality is necessary in order to obtain a good dish.

- You can add a pinch of hot pepper flakes, if you like a spicier taste (I would not use pepper)

- If you want to remove garlic, just halve the cloves and sautee them until golden, then remove them.

QUICK BEEF WITH ONIONS AND POTATOES

Meat entree - celiac safe (see note below)

1 lb beef, in one single piece (sirloin, tenderloin, other tender cuts that don't need to be marinated)

2 medium onions, thinly sliced

3 medium potatoes

4 tbsp extra virgin olive oil

1/4 cup dry white wine

Rosemary and sage

Salt (and pepper, optional)

Flour

Poke potatoes with a fork or a toothpick and pre-cook them in the microwave for 7 minutes at power 8 (turn them upside-down at half time). Let them cool down a little, then peel and slice them about 1/4" thick.

Warm half of the olive oil in a non-stick skillet and sautee onions; when they start becoming translucent, add potatoes, rosemary and sage. Season with salt and pepper (optional) and sautee until potatoes are golden. If needed, add a few tbsp of water or broth.

When potatoes and onions are almost ready, warm up the remaining olive oil in a non-stick skillet on medium high heat, dredge meat pieces in flour and sautee them for a couple of minutes on both sides. Pour wine and let alcohol evaporate. If meat pieces are thicker and is needed, add a few tbsp of water or broth.

Serve immediately, with a nice green salad.

This recipe serves 4.

- You can also boil potatoes, skin on, without poking them; keep in mind that this recipe is a quick cooking time one, good for these hot days, and boiling potatoes would extend cooking time and raise your home temperature.

- If you're gluten intolerant you can use corn starch instead of flour.

BELL PEPPERS STUFFED WITH RICOTTA, TUNA AND ANCHOVIES

Entree - Celiac-safe - Complete meal

6 red or yellow bell peppers

1 cup ricotta

7 oz tuna, packed in olive oil, drained

1/5 cup anchovy fillets in olive oil, roughly chopped

3 tbsp Grana or Parmigiano, grated

2 eggs

2 tbsp capers

1/4 cup chopped parsley

1/4 cup chopped basil

1 clove garlic, chopped

5 tbsp extra virgin olive oil

1/3 cup oil cored black olives, pits removed and roughly chopped

1/2 cup vegetable stock

1 cup crushed Italian San Marzano

Salt

Put a big pot of water to a boil, then add salt.

In the meantime, halve peppers lengthwise, included the stem, remove seeds and inner white ribbings; wash them in cold water then arrange peppers in the pot with boiling salted water. Push peppers below water level and boil them for about 5 minutes, drain with a slotted spoon and line them on towels, cut side down, in order to lose all water.

In a bowl arrange tuna, ricotta, capers, parsley, garlic, anchovies, eggs and Parmigiano (or Grana) and mix well to combine all ingredients.

Preheat oven to 375

Line a baking dish with parchment paper, pour the vegetable stock on its bottom. Brush peppers with olive oil, stuff them and arrange them on the baking dish. Cover the dish with foil and seal it along the borders and bake for about 20 minutes.

At that point, remove foil, sprinkle with Grana or Parmigiano and broil until golden on top.

In the meantime, prepare a light tomato sauce. In a saucepan, warm the crushed tomatoes, add chopped olives and basil and season with salt. Simmer for about 10 minutes.

Serve, warm or cold, with the tomato sauce and a salad.

This recipe serves 6.

- If you want, you can use the sauce to season penne (or other short cut), in order to serve a complete meal.

- You can use 2 tbsp of anchovy paste, if you don't like pieces of anchovies.

- You can mix Parmigiano with breadcrumbs (plain, REAL Italian-style) to sprinkle, if you want a crispier top. Since this is a gluten-free dish, DON'T add breadcrumbs or serve with pasta.

ARTICHOKE AND RICOTTA "CAKE"

Entree - appetizer - celiacs-safe - vegetarian

4 artichokes

6 oz ricotta cheese

2 oz asiago (or pecorino), diced

2 slices prosciutto, julienne cut

3 tbsp parmigiano, grated

1 egg

Nutmeg, salt and pepper

Extra virgin olive oil

Slice artichokes in thin wedges and sautee them in a non-stick skillet with 1 tbsp of olive oil; add a few tbsp of water, cover with lid, lower to simmer and stew until tender (10-15 minutes).

Preheat oven to 375.

In the meantime, arrange ricotta in a bowl and add asiago, prosciutto and egg, season with nutmeg, salt and pepper; mix well to combine all ingredients.

Lightly grease a 8" baking pan with olive oil; pour half of the ricotta mixture, half of the artichoke and repeat.

Sprinkle with parmigiano and bake for 25-30 minutes.

Serve warm, or at room temperature, with a mixed salad.

This recipe serves 2

- You can use marinated artichoke hearts, well drained and sliced as recipe requests.

- You can use vegetable broth (or chicken broth) to stew artichokes.

- You can have a vegetarian dish if you don't use prosciutto and chicken broth.

- You can add a couple of tbsp of breadcrumbs (the REAL Italian style: fine and without seasonings) to the parmigiano, in order to obtain a crispier top.

- You can cook it in the microwave (6 minutes at power 8), so you don't have to raise the temperature in your home. It will not be crispy on top, unless you put it for 3-4 minutes under the broiler.

- It's celiacs-safe

- It can be served as an entree or in a mixed appetizer.

FARRO AND EGGPLANT

Entree - Vegetarian

1 cup farro

1 medium eggplant

5 oz Asiago or pecorino, diced

6 cups vegetable stock

1/2 onion, chopped

1/2 cup dry white wine

5 tbsp extra virgin olive oil

1/4 cup chopped parsley

Salt

Bring a pot of water to a boil; when ready, add salt and farro and cook for about 20 minutes. Arrange stock in a separate pot and bring to a boil as well, then lower heat to simmer.

In the meantime, peel and dice eggplant; in a non-stick skillet warm 2 tbsp of olive oil and sautee eggplant with half of the parsley for about 10 minutes; season with salt and set aside.

Drain the farro.

In another non-stick skillet warm the remaining olive oil and sautee onion until translucent, then add farro, stir and cook for a couple of minutes. Pour wine and let alcohol evaporate, always stirring. Now, cook risotto-style adding boiling stock one ladle at a time, only when the previous has been absorbed.

After 8-10 minutes, add the sauteed eggplant, stir and cook risotto-style for the remaining 8-10 minutes (or until desired doneness).

Just before removing from heat, add the cheese, stir and serve immediately sprinkled with the remaining parsley.

This recipe serves 4

- You can avoid precooking farro but this will bring your risotto-style cooking time to 40 minutes at least.

- This recipe can be made with carnaroli rice (no pre-cooking and 18-20 minutes total) or barley

ORECCHIETTE WITH SWORDFISH

Pasta entree - fish

1 lb orecchiette

1/2 lb swordfish, diced

1 small onion, minced

1/2 cup dry white wine

1/4 cup capers, packed in salt and rinsed

1 14-oz Italian peeled San Marzano, roughly chopped with their sauce

4 tbps extra virgin olive oil

Fresh chopped parsley and basil, separated

Sal, hot pepper flakes

In a large sucepan with lid over medium high heat, warm 2 tbsp of olive oil. When it's ready, sautee onions until lightly golden; then add swordfish and sautee for 3-4 minutes, stirring in order to golden it on all sides. Pour in wine and let alcohol evaporate.

Now add tomatoes with their sauce, capers and basil, season with salt and pepper flakes, cover and simmer for about 25-30 minutes.

If it thickens too much, you can thin it with water or, better, vegetable stock.

In the meantime, bring a pot of water to boil, add salt, the remaining olive oil and add orecchiette, stirring constantly for the first couple of minutes.

Cook pasta for about 10-12 minutes or until desired doneness; drain it and sautee in the skillet with the sauce.

Serve immediately, sprinkled with parsley.

- You can crushed Italian tomatoes.

RISOTTO WITH VEGETABLES AND ZUCCHINI FLOWERS

Rice entree - vegetarian - celiacs and lactose intolerants-safe (read notes below)

1/2 cup diced carrots

1/2 cup diced zucchini

1/2 cup peas

1/2 cup diced green onions

1 1/4 cup carnaroli rice

5 cups vegetable stock at least

6-8 zucchini flowers

2 tbsp extra virgin olive oil

1/2 cup dry white wine

2 tbsp grated parmigiano

Put stock in a covered pot on high heat until it boils, then lower heat to simmer.

Prepare the flowers. Open each flower, remove bottom and pistil; wash and pat dry each flower, then cut them in thin strips.

Meanwhile, in a big non-stick skillet warm the olive oil and sautee all the vegetables for 5 minutes, stirring often.

Stir in rice, add wine and let evaporate. Add stock, a ladle at a time, stirring often to prevent sticking, but not continuously. Cook until al dente, about 18-20 minutes.

When the risotto is ready, add flowers, parmigiano and a couple extra tbsp of olive oil (or butter) stir and serve immediately.

This recipe serves 4.

- You can find zucchini flowers at the farmers' market but the availability is limited and, once you buy them, you have to use them within 2 days, at most.

- Carnaroli is the best variety for risotto: a little less starchy and not as easy to overcook as the others.

- You can also add green beans, artichoke hearts, tomaotes, red onions and other vegetables you like.

- It's celiac-safe and vegetarian.

- To make it lactose intolerants safe, don't use parmigiano or butter.

COLD PEA CREAM WITH SHRIMP

Soup - Lactose intolerants and celiacs safe

1 lb peas, fresh shelled or frozen or jarred

12 prawns

1/2 onion, finely chopped

5 basil leaves, chopped

1 1/2 cup vegetable stock

2 tbsp extra virgin olive oil + extra for drizzling

salt

In a saucepan with lid over medium heat, warm 1 tbsp of olive oil and sautee onions until trabslucent. Add peas and stock; cover and when it boils, reduce heat and simmer for 15 minutes.

In the meantime prepare the prawns: peel and devein them, remove tails and cut them into 1" pieces; in a non-stick skillet over medium heat, warm the remaining olive oil, add prawns and sautee until cooked; season with salt and set aside.

Blend peas with their broth until you obtain a smooth cream; transfer it to a serving bowl and stir in the prawns, cover and refrigerate until it's time to serve.

Serve chilled, drizzled with olive oil and sprinkled with chopped basil.

This recipe serves 4.

- If you use jarred peas drain and rinse them, in order to remove some salt, prior to add them to the onion.

- You can use ready-to-eat shrimp, adjusting the quantity (you'll need more than 12...)

ITALIAN PASTA SALAD

Pasta entree - vegetarian - gluten  and lactose free (read notes below)

1 lb. short cut pasta (orecchiette, elbows, shells...)

4 ripe tomatoes

8 oz fresh mozzarella

4 tbsp extra virgin olive oil

8 basil leaves, chopped

salt and pepper

garlic (optional)

Bring a large pot of water to boil, add salt and pasta.

In the meantime, dice tomatoes and mozzarella and arrange them in a big bowl; add basil and season with salt, peppe and half olive oil.

Drain pasta a little earlier (one minute or two) and chill it with cold water, or spread it on a clean kitchen cloth.

When pasta is at room temperature, add in to the tomatoes-mozzarella mixture, pour the remaining olive oil and toss to coat well. Cover with plastic wrap and refrigerate until it's time to eat, anyway at least one hour.

Serve sprinkled with some more fresh basil.

This recipe serves 4.

- If you find "mozzarella di bufala" (buffalo mozzarella), this dish will be more flavorful.

- Use a very high quality olive oil, because this is one of the main ingredients of this dish.

- You can add other vegetables (cucumbers, lettuce, peas, carrots...) or other protein sources (boiled eggs, prosciutto, tuna...)
- If you use Italian corn pasta it becomes gluten free
- If you use hard boiled eggs, you still have a vegetarian dish which is ALSO lactose free.

ZUCCHINI "CAKE"

Side dish - Appetizer - Vegetarian

1 lb zucchini, cleaned and thinly sliced

2 cloves garlic, finely minced

1 onion, finely minced

3 tbsp chopped parsley

2 tbsp extra virgin olive oil

1 tsp thyme (or marjoram or basil)

3 eggs

3 tbsp parmigiano, grated

2 tbsp breadcrumbs, real Italian ones: NO seasonings, just plain (plus more for pan)

Butter

In a non-stick skillet on medium-high heat, warm the olive oil and sautee garlic onion and parsley for about 2 minutes; add zucchini, salt and thyme and mix well to combine. Add 3 tbsp of warm water , cover with lid, lower heat to medium-low and cook for about 20 minutes. Set aside and let cool down.

Butter a 9-10" baking pan and dust it with breadcrumbs. Preheat oven to 380 degrees.

In a bowl combine eggs with cheese, breadcrumbs and zucchini; mix well and pour the mixture into the baking pan.

Bake on central rack for about 20 minutes.

Serve hot, at room temperature or cold. It can be part of a mixed appetizer, entree or side dish.

This recipe serves 4-6

- Instead of water, you can use broth

- You can add chopped ham or prosciutto (but it will no longer be a vegetarian dish)

LEMON CUSTARD

Dessert - Lactose and gluten free (see notes below) - lactose intolerants and celiacs safe

1/3 + 1/8 cups sugar

2 tbsp flour (or corn starch - see notes below)

3/4 cup water

1/4 cup lemon juice (1 lemon)

1 lemon peel (only the yellow part because the white is bitter)

2 egg yolks

In a small saucepan arrange sugar, 1/2 cup water and the lemon peel, bring to a boil and let it boil about 1 minute. Remove from heat and let cool down. Discard lemon peel.

In the meantime, in another saucepan, combine flour, yolks lemon juice and the remaining water; mix until well combined.

Slowly pour the warm water in the yolk mixture, whisking to avoid lumps. Put it on medium heat and cook until it thickens. Pour it into individual bowls and let the custard cool down, then refrigerate until the moment to serve it.

This recipe makes 2 individual bowls.

- You can serve it with thin crisp cookies or layer it with ladyfingers dipped in fruit juice.

- It can also be served with strawberries.

- It is dairy free and, if you use corn starch instead of flour, it's also celiacs safe!

COTOLETTA ALLA BOLOGNESE (veal cutlet Bolognese style)

Meat entree

8 slices veal

8 slices prosciutto crudo (Parma ham)

2 eggs

1 cup crushed Italian san Marzano

6 tbsp grated Parmigiano

4 tbsp extra virgin olive oil

Breadcrumbs (plain, not flavored or seasoned)

Lightly beat eggs in a bowl then dip meat slices in; arrange slices in the breadcrumbs and press in order to have them stick well to the meat.

Preheat oven to 400.

Put a big skillet on medium-high heat and warm olive oil and fry cutlets in for 2 minutes each side, remove from oil and line on paper towel so that the oil is absorbed. Season with salt and pepper.

Line the slices in a baking dish, cover each cutlet with one slice of prosciutto, pour tomatoes on them and top with parmigiano.

Bake about 5 minutes or until the cheese melt and serve immediately with a fresh, green salad.

This recipe serves 4.

- You can use crushed, strained or diced Italian San Marzano, don't use the fresh tomatoes because they would be too watery.

- Use only plain breadcrumbs, we have the real Italin style ones (that means PLAIN).

- While Prosciutto is tastier, you can also use regular ham.

RADICCHIO SALAD WITH FARRO AND WALNUTS

Salad - vegetarian - Lactose intolerant safe (no cheese, see below for substitutions)

4/5 cup of farro

2 heads of red Italian radicchio, washed and shredded

1 bunch arugula, washed

4 oz cheese, diced (pecorino, asiago, provolone)

1/4 cup walnuts, lightly roasted and roughly chopped

3 tbsp extra virgin olive oil

1 tbsp basamic glaze

salt and pepper

First of all, cook the farro. Bring a pot with water to boil, add salt and farro, stir and cook for about 30/35 minutes, depending on how "al dente" you like it.

In the mean time, arrange radicchio and arugula in a big bowl together with walnuts and cheese.

Drain farro, chill it quickly under cold water and spread it on a clean kitchen cloth so it will dry and cool properly.

Add farro to the salad and mix well to combine.

In a small bow arrange oil, vinegar, salt and pepper and mix (with a fork or a small whisk) until almosot creamy, pour it over the salad, toss well and serve immediately.

This recipe serves 4.

- You can use any cheese you like, or a mix of cheeses. If you want to use Parmigaino, shave it and don't dice it.

- You can use eggs or tuna (packed in olive oil) instead of cheese or together with cheese.

- You can add a variety of greens: roman lettuce, green/red leaf lettuce, iceberg lettuce and so on...

- You can use barley or rice instead of farro, adjusting the cooking time.

- Remeber that, especially for salads, it's VERY important to use dressing ingredients of superior quality because they are a big part of the result you'll obtain.

PASTA WITH HAM, PEAS AND CREAM

Pasta entree

This is a really simple and fast pasta dish.

1 lb short cut pasta (penne, rigatoni, fusilli, little shells, elbows....)

1 cup peas, frozen or canned/jarred

1 cup diced ham

3/4 cup heavy cream

1 tbsp extravirgin olive oil

1/2 cup milk (optional)

4 tbsp Parmigiano, grated

Salt, pepper

Bring a large pot of water to a boil; when it boils, add salt and then pasta, stir and cook until al dente (7-10 minutes depending on the shape of pasta).

In the mean time, put a large non-stick skillet on medium-high heat and warm olive oil, add ham and sautee for about 1 minute, then add peas and a couple of tbsp of the water you're cooking pasta in. Cook for about 5 minutes and add cream, stir and season with salt and pepper. If it's too thick, use some milk to thin it.

Strain pasta (reserving some water), arrange it in the skillet with your sauce and, over medium heat, toss to coat evenly. If it's still too thick add a few other tbsp of the reserved water.

Serve immediately, sprinkled with grated parmesan.

This recipe serves 4-6 people.

- If you use fresh peas, it may be better to cook them with pasta.

- You can use rosemary rubbed Italian Prosciutto Cotto (cooked ham).

- You can use butter instead of milk or water.

- You can use Prosciutto (Parma), in this case it's better to roughly chop it and, because it dries quickly becoming tough and extremely salty, it's better not to sautee it but to add it at the end.

BARLEY COLD SALAD

Complete meal or appetizer - vegetarian and lactose intolerants safe (see notes at the bottom)

1 cup Italian barley

7 oz cheese (provolone, pecorino or any other cheese you like), diced

8 oz turkey or chicken breast, diced

2 small zucchini

2 medium ripe tomatoes, diced

2 anchovy fillets

1/2 lemon

6 tbsp extravirgin olive oil

Rosemary, sage and garlic (for the breast)

Boil the barley for about 40 minutes in lightly salted water, drain and chill it.

Steam the zucchini until you reach the desired doneness, then dice them and set aside to cool.

In the meantime, sautee the meat in a non-stick skillet with 1 tbsp of oil, chopped rosemary, sage and garlic for about 10 minutes, or until cooked through. Set adise to cool.

Arrange barley, cheese, meat, tomatoes (with their juice) and zucchini in a bowl, then prepare the seasoning.

Blend together the remaining oil (5 tbsp) with anchovies, lemon juice, salt and pepper; drizzle over the salad and toss to coat well.

Refrigerate for at least 30 minutes.

This recipe serves 4-6 people.

- You can serve this dish as a complete meal, as appetizer, as entree, as your fantasy suggest you.

- You can add capers and parsley to the seasoning, if you like them.

- This is a really versatile dish: lactose intolerants can avoid cheese and use hard boiled eggs or shrimp, vegetarians can use eggs instead of meat, you can add as many vegetables as you like: bell peppers, cucmbers, celery, shredded (or boiled and diced) carrots, peas..... there's no limit.

- You can use farro instead of barley, or a mix of the two (cook them separately because they have slight different cooking times).

STEWED BABY OCTOPUS

Fish entree - lactose intolerant and celiac safe (see below)

1 1/2 lb baby octopus

1/2 lb eggplant, peeled and diced

2 red onions, cut in 8

4 anchovy fillets

2 clove garlic, minced

2 tbsp extra virgin olive oil

1/4 cup white wine

1/4 tsp hot pepper flakes

2 tbsp chopped fresh parsley

Salt

4 slices of toasted bread

In a deep non-stick skillet on medium-high heat, warm the olive oil and sautee garlic, anchovies and baby octopus; stir occasionally.

After about 5 minutes add wine and, once evaporated, lower to simmer, cover with lid and cook for about 10 minutes.

At this time, add onions and eggplants, stir and cook until onions are soft (about 8-10 minutes), then add hot pepper flakes and cook for 5 more minutes.

Season with salt, divide evenly into 4 individual bowls, drizzle with parsley and serve with toasted bread.

This recipe serves 4.

- If you like, you can add 4 peeled tomatoes together with the eggplants.

- You can rub toasted bread with garlic.

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

- Celiacs: serve it without bread (or with a gluten free one)

BELL PEPPER SIDE DISH

Side dish - Vegetarian - lactose intolerants and celiacs safe

1 Red bell pepper

1 yellow bell pepper

1/2 cup Italian green olives, pitted (rougly chopped if you like it better)

2 cloves garlic, sliced

2 tbsp Extra virgin olive oil

2 tsp chopped parsley

1 tsp oregano

Salt and Pepper

Over the open flame, sear the bell pepper; remove stem, seeds, skin and inner white ribbing, slice (lengthwise) and set aside.

In a skillet over medium heat warm the olive oil, then add olives, garlic and peppers and mix; stir in oregano, parsley and salt (pepper if you like it) and cook until peppers are tender, or until desired doneness.

Add a few tbsp of warm water, chicken or vegetable broth if needed.

Serve immediately with white meats, fish, eggs or by themselves.

Serves 4.

- You can add 3 peeled San Marzano (whole or chopped) if you like them.

- You can use it also as a pasta sauce

- You can add capers and anchovies which go well with peppers.

- I wouldn't use green bell peppers: the other colors (yellow, orange and red) are sweeter.

RISOTTO WITH TOMATOES

Rice entree - vegetarian - celiac and lactose intolerant safe (see notes below)

1 1/4 cup Carnaroli rice

1 28 oz can of Italian peeled San Marzano

6 cups chicken broth (or vegetable, for vegetarians)

1 medium onion, thinly sliced

1 cup Parmigiano Reggiano, grated

1/2 cup white wine (or red f you like a bolder flavor)

1 garlic clove, finely chopped

3 tbsp Extra virgin olive oil

2 tbsp butter

2 tbsp basil leaves, chopped

Roughly chop the peeled San Marzano and put them, along with their sauce in a bowl.

Bring broth to a boil.

Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onion and garlic until onion is translucent.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, add tomatoes with their sauce and cook for 2 more minutes.

Now start adding boiling broth little by little, stirring frequently, adding a new batch of broth only when the previous has been absorbed. Cook it for about 17-20 minutes (depepnding on your taste).

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

This recipe serves 4.

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

- You can use fresh ripe tomatoes, as soon as the season will allow you to have good ones, about 3 cups, diced.

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

- Lactose intolerants avoid butter and cheese (to thicken the risotto, if needed, you can use come corn starch)

STUFFED PEACHES

Dessert - Lactose intolerant safe (read bottom note)

5 ripe peaches

1/4 cup + 1 tbsp sugar

4 oz mixed berries

3 oz almonds, chopped

4 tbsp unsweetened cocoa powder

5 tbsp powdered sugar

2 tbsp aromatic liqueur (Amaretto is the best)

4 ladyfingers, chopped

4 amaretti (cookies) crumbled

Butter, salt

Wash and dry the peaches, divide 4 of them in half and remove the pits, scoop out a little bit of pulp in order to "make room" for the stuffing; peel and chop the 5th peach along with the pulp removed from the other ones.

Sprinkle with 1 tbsp of sugar the bottom of a non-stick skillet, place it over medium heat and when it turns into golden brown, add the halved peaches cutside down. After 1 minute flip them and caramelize the other side for one more minute. Remove them from the skillet and sautee, in it, the chopped pulp for 2 minutes.

In another skillet melt a dollop of butter with the remaining sugar (not the powdered one), add the berries, 3 tbsp water and cook for 3 minutes; crush with a fork and set aside.

In a bowl, mix the chopped peach with almonds, cocoa powder, ladyfingers, amaretti, powdered sugar, liqueur and a pinch of salt.

Distribute the stuffing over half peach and top with another half. Garnish with the mixed berries sauce.

This recipe serves 4.

- You can also serve these peaches halved (not topped by the other half) and grilled for 5 minutes in the oven.

- If there are kids, use milk instead of liqueur.

- Lactose intolerants can use one extra tbsp of water instead of butter and fruit syrup instead of milk, in the stuffing, if there are any kids.

WE HAVE BOTH LADYFINGERS AND AMARETTI THAT DON'T CONTAIN MILK!

WHITE BEANS DIPPING SAUCE

Condiment - dipping sauce

- Similar to hummus, it gets a boost of flavor from parsley and scallions

1 can Italian cannellini beans, drained and rinse (always rinse canned beans to remove excess salt)

1 tbsp+1 tsp lemon juice

1 clove garlic

3 tbsp parsley, finely chopped

3 tbsp extra virgin olive oil

1 scallion, white part only, finely chopped

3 tbsp almonds, finely chopped

Puree beans with lemon juice and garlic, until you obtain a smooth cream.

Transfer puree in a bowl and stir in all other ingredients.

Season dip to taste with salt and pepper; refrigerate until serving time.

- This is a very simple recipe; the better the ingredients you use, the better the final result will be. Use fresh lemon, really good olive oil, fresh parsley and so on....

- It's vegetarian, celiac and lactose intolerant safe.

POTATO AND GREEN BEANS CREAM

Soup - vegetarian - celiac and lactose intolerant safe (see end of recipe)

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

1 1/4 lb potatoes, peeled and diced

1/2 cup onions, finely chopped

4 cups water (or chicken or vegetable broth, for tastier flavor)

salt

4 tsp Pesto alla Genovese

In a large saucepan over medium-high heat, warm 2 tbsp of water (or broth) and "sautee" onions for a couple minutes.

Add potatoes, green brans and water (or broth) and bring to a boil; when it boils add salt, then reduce heat to minimum and simmer until vegetables are soft, about 15/20 minutes. Remove from heat and blend (with an immersion blender is easier).

Serve in individual bowls with 1 tsp of Pesto each. Add garlic crostini, if desired.

This recipe serves 4.

- It is better to perpare this soup ahead of time and serve it just warm, in order to obtain its best flavor.

- Vegetarians, don't use chicken broth.

- Lactose intolerants, use a pesto without cheese.

- It's also celiacs safe.

ORECCHIETTE WITH ASPARAGUS AND PROSCIUTTO

Pasta entree

1 lb orecchiette

8 slices of Prosciutto crudo (Parma or San Daniele), julienne cut

8 - 12 asparagus, depending on the size, cut the bottom, harder part

1/2 small onion, finely chopped

2 tbsp extra virgin olive oil

1/4 cup cream cheese

1/3 cup milk

1/4 cup white wine

Bring a pot of water to boil, add salt and asparagus and cook them for about 5 minutes.

Remove asparagus with a slotted spoon and slice in thin rounds, leaving tips intact. Add pasta to the boiling water.

Warm olive oil in a non-stick skillet over medium-high heat and sautee onion until translucent, stir in all asparagus (rounds and tips) and cook for about 2 minutes; add wine and let alcohol evaporate. Remove from heat.

Arrange half of the asparagus slices in a blender along with cream cheese and milk and blend untli you obtain a smooth cream; put it back in the skillet together with prosciutto and cook for a couple more minutes, stirring well to combine all ingredients.

Drain orecchiette and toss them in the skillet with the sauce; if it's too thick add some pasta water to thin it.

This recipe serves 4-6

- You can use cooked ham (4 slices, being thicker, are enough)

- You can use cream (1/2 cup) instead of cream cheese and milk

- Orecchiette stick a lot: add oil to water and stir constantly for the first couple minutes, they will stick anyway, but a little less.

STUFFED EGGPLANTS

Vegetarian - Entree - Lactose intolerant safe

3/4 cup Italian pearled barley

2 large eggplants

2 tbsp extra virgin olive oil

1 clove garlic, minced

1 egg

1/4 cup sundried tomatoed, julienne cut

3 tbsp capers, roughly chopped

1/2 cup grated cheese, parmigiano or pecorino

1/4 cup bread crumbs

Boil barley for 30 minutes in lightly salted water.

In the meantime wash eggplants and cut them in half, legthwise; remove the pulp (leaving about 1/2" so you'll get 4 "boats") and dice it.

Drain barley and set it aside.

In a non-stick skillet over medium heat, warm the olive oil add garlic and diced pulp; cook for about 10 minutes, remove from heat andset aside to cool.

Preheat oven to 375.

Arrange barley in a bowl along with the sauteed eggplant pulp, the egg, sundried tomatoes, capers and half of the cheese (you can add a pinch of hot pepper flakes, if you like it); season with salt and mix well to combine all ingredients.

Lightly grease a baking pan and arrange eggplant boats on it, lightly salt them and stuff with the barley mixture.

Drizzle with extra virgin olive oil and bake for about 15 minutes; now sprinkle with the remaining cheese (mixed with breadcrumbs, for a crunchier crust) and bake for 15 more minutes.

Serve them hot, lukewarm or at room temperature.

This recipe serves 4

- You can use the same quantity of farro.

- If you're lactose intolerant, avoid cheese

- If eggplants dry too much, add a few tbsp of warm vegetable broth in the baking pan.

- If you like it, you can add some chopped parsley to the barley mixture.

- Just a note: the Italian word for barley is Orzo.

MY FAMILY'S INVOLTINI (ROLLS)

Second course - Meat Entree

16 thin slices of pork loin

1 bunch parsley, leaves only, chopped

1 garlic clove, minced

2-3 tbsp grated cheese (Pecorino would be the best)

5 tbsp extra virgin olive oil

2 slices white bread

1 tbsp pinenuts

1 cup pearl onions, peeled

1 14-oz can Italian San Marzano tomatoes (whole, diced, crushed - depending on your taste)

1/2 cup white wine

Marinade for meat:

1 lemon, juice only

3 tbsp extra virgin olive oil

1 clove galic, cut in 4

1 sprig rosemary

1 4 sage leaves, broken in half

Prepare the marinade in a bowl, then arrange meat slices in a deep dish and pour marinade over it. Refrigerate for 30 minutes

In the mean time soak bread in half wine. Squeeze and arrange it in the food processor along with parsley, 2 tbsp of olive oil, pinenuts, garlic and cheese; pulse until combined.

Remove meat slices from marinade and pat them with paper towels, season with salt and pepper, spread pasrley mixture over them and roll. Tie with butcher string or secure with a toothpick.

Warm the remaining olive oil in a large non-stick skillet over medium heat, sautee onions and rolls until lightly golden, add the remaining wine and let alcohol evaporate. Stir in tomatoes, lower heat to simmer, cover skillet with a lid and cook for about 15-20 minutes. If the suace thickens too much, add a few tbsp of warm broth to thin it.

Serve immediately.

This recipe serves 4.

- You can use 16 small onions (to be boiled for about 5 minutes, first) and 16 cherry tomatoes instead of canned tomatoes and pearl onions. Arrange them and the rolls, dividing evenly, on 8 wooden skewers, brush with olive oil and grill them about 4-5 minutes on each side. Soak skewers in warm water for as long as it takes to prepare the recipe and dry them immediately before using them: they won't burn.

- I've seen people saving the marinade: DON'T do that; even if you refrigerate it, germs and bacteria will grow.....

- This recipe counts about 320 calories; with a slice of bread and fruit it will be a complete meal.

ORANGE SPONGE CAKE

Dessert - Light - lactose intolerants (read bottom of recipe)

250 gr. (2 1/3 cups) 00 Italian flour

150 gr. (2/3 cup) sugar

1 tbsp baking powder

3 eggs

1/2 cup milk

2 oranges

First of all "grate" oranges until you start seeing the white part (that's bitter so don't grate it), then squeeze them; you can put both zest and juice in the same bowl.

Sift flour and baking powder together in a big bowl, add sugar and mix.

Preheat oven to 350.

Add eggs, milk and orange and whisk them until you obtain a smooth batter (it doesn't have to be too thick), you might need to add a little more sugar, depending on how juicy are your oranges.

Butter a 9x13" baking pan and dust it with flour, pour batter in it and bake for 25 minutes on the central rack.

Let cool down to lukewarm or room temperature before serving it.

It makes about 18 servings.

- You can obtain a more "orangy" flavor usn 3 oranges and no milk (or less of it)

- I used non fat milk so the only fats in this cake come from eggs

- Lactose intolerants can use a non dairy milk (almond, rice, soy) and use olive oil, instead of butter, to grease the pan.

- You can top it with icing (I don't like it so I didn't do it), powdered sugar, cocoa powder which goes perfect with oranges or serve it with ice cream, whipped cream, custard.... Obviously these complements will change the calories and fats content (this is almost a dietetic cake - about 80 calories per portion)

PASTA AND EGGS "CAKE"

Eggs - vegetarian


2/3 lb tubetti pasta
5 eggs
1 14-oz can San Marzano tomatoes, roughly chopped
1 garlic clove, peeled and cut in half
1/3 cup Parmigiano or Grana grated
6 tbsp extra virgin olive oil
Basil, salt and pepper


Bring a pot of water of a boil.

In the mean time prepare the sauce. In a saucepan over medium heat, warm 2 tbsp of olive oil and sautee garlic; when it's lightly golden add tomatoes with their sauce and basil and cook for about 10-15 minutes, season with salt (if tomatoes have not salt already). Discard garlic and basil.

Add salt to boiling water and cook pasta for 8 minutes, drain, toss with the sauce and let cool down to room temperature.

Slightly beat eggs with salt, pepper and cheese, mix well to combine then stir in pasta, making sure it's well combined. Be careful with salt because cheese is savoury, too.

In a non-stick skillet over medium heat, warm 2 tbsp of olive oil and pour evenly the eggs-pasta mixture. Let it thicken, allowing the liquid part to get to the bottom, lifting the edges to ease the process; cover with lid and lower heat to medium-low. Invert the "cake" onto a platter, warm the remaining olive oil and place the frittata back in the skillet, cover again with lid and cook for about 8 more minutes on medium-low heat. While cooking, shake skillet occasionally to avoid sticking.

When golden on both sides, slide the "cake" onto a serving platter and serve with a fresh salad and/or boiled-steamed-sauteed vegetables: in this way, it would be a complete meal.

Serves 4-6

- It can be served warm, cold or at room temperature
- It can be made with leftover pasta, if it's long pasta, chop it roughly so it will be easier to work with it.
- You can add prosciutto to the sauce or, better, peas or green beans or any other vegetable you may like.

RISOTTO WITH RADICCHIO AND RED WINE

Rice entree - celiacs safe - vegetarian (use vegetable broth!)

1 1/4 cup Carnaroli rice

1 head of red Italian radicchio

6 cups chicken broth

1/2 medium onion, thinly sliced

1/2 cup Parmigiano Reggiano, grated

1/2 cup red wine

3 tbsp Extra virgin olive oil

2 tbsp butter

Divide the head of radicchio in half, lengthwise; slice it very thinly and arrange it in a bowl of cold water and wash it carefully, then drain it.

Bring broth to a boil.

Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onions until translucent then add radicchio and sautee for 2 more minutes.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, start adding boiling broth little by little, stirring frequently, adding a new batch of beoth only when the previous has been absorbed. Cook it for about 17-20 minutes (depepnding on your taste).

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

This recipe serves 4.

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

- The use of red wine gives a darker color to your rice, which makes it about the same color as radicchio.

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

HAM ROLLS (my sister's recipe, her favorite!!)

Appetizer - lactose intolerants and celiacs safe

8 big slices of ham, cut in half, or 16 small

1 jar marinated mushrooms, drained

1 jar marinated artichoke hearts, drained

Mayonnese

hot pepper flakes (optional)

Roughly chop, separately, mushrooms and artichokes and place in 2 separate bowls.

Add as much mayonnese as needed in order to obtain a spread consitency, add pepper flakes if you like a spicier taste and spread over the ham slices; roll them and arrange over a lettuce bed.

Refrigerate for at least one hour.

Serve 2 rolls of each filling to each person.

Serves 4

- If you have stuffing left, you can put it in an airtight container and it will last for about a week, or as long as mayonnese would last

- You can serve 8 people as long as you prepare a mixed appetizer.

- Lactose intolerants better make sure that there's no dairy in ham

ZUCCHINE SALAD WITH PARMESAN

Salad - Vegetarian - Celiacs safe


1 lb zucchine, small and tender, julienne cut
1 cup Parmigiano Reggiano, shaved
1 bunch of parsley, leaves only
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
salt and pepper


Arrange zucchine and Parmigiano in a bowl or a serving platter.

Prepare the dressing: mince parsley and emulsify it with olive oil, vinegar, salt and pepper. Mix until well combined.

Drizzle over the zucchine/parmigiano salad, toss to coat and serve immediately.

This recipe serves 4


- This is a really easy and quick salad, perfect for vegetarians.
- In order to have a good result, use both olive oil and balsamic vinegar of excellent quality, because the dressing is a great part of this recipe flavor.
- You can substitute parsley with basil.
- Because you need only parsley leaves, freeze the stems; they will be perfect in chicken, fish or vegetable broth and also in soups.

SAVORY TART WITH SALMON AND LEEKS

Complete meal - vegetarian (don't use salmon)

For the dough:

2 2/3 cup 00 flour

6 tbsp butter, diced really cold

2 eggs

salt

1 lb leeks, only the white and light green part, cut in rounds.

4 oz boiled spinach, well squeezed and roughly chopped

4 oz smoked salmon

1/2 cup milk

1/3 cup grated cheese (pecorino, emmenthal, piave...)

3 eggs

2 tbsp extra virgin olive oil

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 and the crust will become hard.

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

In the mean time sautee leeks in a non-stick skillet with the olive oil, then add spinach and a pinch of salt; mix well to combine, sautee for about 2 more minutes and remove from heat.

In a bowl, beat eggs with milk, salt and pepper.

Preheat oven to 380.

Take the dough out of the fridge and roll it out over a flour-dusted table, thick about 1/3".

Put dough disk in a 9" diameter pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork. Line with parchment paper and cover with dry beans; bake for about 10 minutes. Remove from oven and take paper and beans away (reserve beans for future similar use).

Line vegetables, cheese and salmon in your "tart", pour the egg-milk mixture and put in oven to bake for about 20 more minutes.

Wait 5 minutes before serving.

This recipe serve 6-8 people depending on what else is served in the same meal.

- Because of its content in proteins, carbs and vegetables, it is considered a complete meal. It only needs some fresh fruit.

- It can also be served at room temperature.

- When they've cooled, store the beans in a ziplock back. You can reuse them for other recipe recipes that require the dough shell to be cooked in the same way (it can apply to sweet tarts, too).

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

FETTUCCINE ALLA GROSSETANA (Grosseto style)

Entree - lactose intolerants safe

1 lb Egg fettuccine

6 oz prawns, cut in 2 or 3, depending on the size

6 oz shrimp

6 oz calamari, cut in rounds

16 mussels, cleaned

1 cup peas

2 garlic cloves, chopped

1/2 cup dry white wine

1 14-oz can Italian San Marzano peeled, roughly chopped

3 tbsp extra virgin olive oil

4 tsbp chopped parsley

1 tsp hot chilli pepper flakes

Put a large pot of water to a boil.

In the meantime, put a large non-stick skillet on medium-high heat, warm the olive oil and sautee garlic and pepper flakes.

Add calamari, prawns and shrimp and cook for about 10 minutes, then add mussels and peas; pour wine and let alcohol evaporate.

Stir in the chopped tomatoes and cook for 5-10 more minutes (calamari must be tender). Add salt to taste.

Add salt in the water and cook fettuccine, remember that egg pasta cooks faster then the regular one.

Drain pasta, reserving some water to the side; arrange pasta in the skillet with the sauce and toss to coat. If the sauce is too thick, add a few tbsp of the reserved water.

Serve immediately, sprinkled with the chopped parsley. (NO parmesan, please)

This recipe serves 4-6

- using frozen "fish" will ease your preparation.

- you can avoid tomatoes, in which case you'll need more water (or vegetable or fish broth) in order to better toss pasta with sauce.

- you can use strained San Marzano tomatoes, if you prefer; same quantity.

WE ARE PLEASED TO REMEMBER YOU THAT WE SELL A NICE SELECTION OF ITALIAN GROCERY PRODUCTS IN OUR STORE.

BELLA ITALIA (the real and original) 606 W.PLUMB LANE (INSIDE ARLINGTON GARDENS MALL) RENO, NV

PEARS WITH AMARETTI (COOKIES)

Dessert - Lactose intolerants

6 Pears, same size

1/4 cup chopped almonds (2 oz scant)

1 lemon, juice and a little piece of zest

2 cloves

3/4 cup of dry white wine

1/3 cup sugar

8-10 amaretti, crumbled

4 tbsp marsala

1 pinch of cinnamon

Peel pears and arrange them in a sucepan (with lid) big enough to hold them standing (not bigger than to fit them in); pour in wine, lemon juice and zest, cloves and sugar.

Simmer, covered, for about 40 minutes; remove from heat and let cool into the syrup.

Preheat oven to 400.

In a bowl combine almonds, amaretti and cinnamon. Remove pears from syrup, cut them in half, lengthwise, and remove core.

Arrange halved pears, cutside up, on an ovensafe baking dish, sprinkle with the almond mixture, drizzle with syrup and marsala. Top with some little pieces of butter (optional).

Bake for about 20 minutes; let cool down and serve lukewarm (with some ice cream would be perfect!!)

It is safe for lactose intolerants, provided that you avoid butter and use the right kind of amaretti (without dairy, and we have them).

BELLA ITALIA IN RENO, NV- History of the name

Since there still is some confusion about which one is the real original Bella Italia in Reno, we're publishing copy of the Washoe County DBA search results (anyone can do it: it's public).

When we moved to Reno, we decided to use the Doing Business As (DBA) name Bella Italia because it represent what most people think about our Country. The reason of this post is because there's another business in town with our name, claiming to be the original one: this is not true, we filed the DBA registering the name in 2007.

BAKED CHICKEN BREAST

Entree - meat - light - lactose intolerant safe

2 chicken breasts (boneless, skinless)

1 cup of roughly chopped prosciutto

1 onion, finely minced

2 tbsp extra virgin olive oil

1/4 cup brandy or cognac

Parchment paper (or wax paper), cut in 4 pieces

Dice meat in cubes about 1 1/2" and dredge them in flour.

Preheat oven to 370.

Warm oil in a non-stick skillet, sautee onion until translucent, add prosciutto and meat, and sautee for 3-4 minutes, until meat is golden on all sides; pur brandy in and cook for a couple more minutes (add a litle chicken stock if meat is too dry).

Divide meat and its cooking juices evenly between the 4 pieces of paper, close paper tightly but not too close to meat, and arrange on a baking dish. Bake in oven for about 20 more minutes, or until cooked thoroughly.

Serve immediately opening the "paper pockets" directly at the table.

Serve with baked potatoes and/or steamed/boiled/sauteed vegetables or a fresh salad.

- Celiacs can avoid the use of flour

- Don't worry about alcohol, it evaporates while cooking - but its flavor pairs perfectly with chicken

- You can use same quantity of pancetta instead of prosciutto; in this case avoid oil and sautee onions and pancetta together

- You can also add peas (fresh or frozen) to the meat right before placing in oven.

TOMATOES STUFFED WITH FARRO

Appetizer or entree - Vegetarian

1 cup farro

2 small onions, thinly sliced

2 cloves garlic

10 basil leaves

6 tbsp sweet pecorino (not aged), grated

4 tbsp extra virgin olive oil

2 cup vegetable broth, warm

6-8 ripe tomatoes, depending on the size

salt and pepper

Cut tomatoes in half, remove seeds, season with salt and arrange them, cut side down, to loose their water.

Cook farro in abundant boiling salted water for about 30 minutes.

In the mean time, in a skillet over medium heat, warm 3 tbsp of the olive oil and sautee onions until translucent, then add 1/4 of vegetable broth and stew them for 15 minutes.

Drain farro and toss it into the skillet, mix well and cook for 10 more minutes "risotto-style" adding the vegetable broth little by little.

Preheat oven to 375.

Chop basil and garlic and add them to farro along with cheese and the remaining olive oil.

Stuff tomatoes with this mixture and arrange them on a baking sheet, greased or lined with parchment paper; bake them for about 10 minutes or until golden on top.

This recipe serves 6-8 people

- If you use cherry tomatoes, you can make more and serve them in a mixed appetizer.

STUFFED FISH ROLLS

Super light fish entree - celiac and lactose intolerant safe

Since we are right after holidays, we thought we need a light recipe so, here it is.

FOR THE ROLLS

8 fish thin fillets (sole, tilapia...) or 16 smaller ones

5 oz fresh (or frozen) salmon

4 tbsp extra virgin olive oil

4 tbsp lemon juice

12 sprigs chive

lettuce, salt and pepper

FOR THE COURT BOUILLON

1 cup white wine

1 cup water

1 carrot

1/2 celery stalk

4-5 parsley stems

1 bay leaf

First of all marinate fish fillets: brush them with olive oil, sprinkle with 2 tsbp of lemon juice, salt and pepper and set aside for 30 minutes.

In the mean time, prepare the court bouilon: arrange all its ingredients in a pot, bring to a boil, than lower heat and simmer for 20 minutes.

Clean and roughly chop the salmon, season it with the remaining lemon juice, salt, pepper and 4 of the chive sprigs, chopped.

Spread this mixture over the fillets, roll them and tie them with the remaining chive sprigs.

Pour the court bouillon in the bottom part of the steamer, line the steamer basket with the lettuce leaves, arrange rolls over it and steam, covered, for about 8-10 minutes.

Serve immediately with fresh salad and/or steamed or boiled vegetables.

This recipe serves 4

- Try to make smaller rolls and all about the same size, in order to reduce cooking time (so you'll preserve nutrients) and in order to be sure that they'll be fully cooked in the same time.