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We hope you keep following us there!!!!

MAC AND CHEESE ITALIAN STYLE

First course - Pasta entree -Vegetarian - Gluten intolerant safe (READ notes below)

1 lb Italian penne pasta
1 cup frozen peas
1 cup diced carrots
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup mozzarella, chopped
1/4 cup asiago, chopped
1/4 cup provolone, chopped
1/4 cup parmigiano, grated
1 envelope Italian saffron
1/4 cup freshly chopped parsley
Salt

Bring a large pot of water to boil, add salt and vegetables. When water boils again (frozen peas will drop water temperature), add pasta.

In the meantime prepare your sauce.

In a saucepan over medium heat warm olive oil and stir in flour, cooking for 1-2 minutes, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.

When thick, remove from heat, stir in saffron and all cheeses, until they melt; keep warm.

Drain pasta with veggies and toss with cheese sauce.

Serve immediately, sprinkled with parsley.

Serves 4-6

- Italian saffron is much tastier than all other saffron. It will give a nice golden color to your sauce and a nice light "exotic" taste.
- Cooking vegetable with your pasta will allow it to absorb some nutrients lost in water by the veggies.
- You can use a high quality Italian whole wheat pasta, if you like it (our Tomasello is great for that, I used half whole wheat and half normal penne, which cook in the same time).
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.

PICTURE COMING SOON!!!!!!!

OUR GIFT BASKETS

We prepare gift baskets for different budgets. You can also get your customized one... these are just samples!!

Olive oil: all you wanted to ask and never did!!!

Here are some info about olive oils, maybe you know it already, maybe not... we hope this will help

CUTLET TRIO

Entree - Lactose safe (READ notes below)

For the cutlets:
1 lb chicken breast, thinly sliced (about 1/8" thick)
1 big eggplant, sliced crosswise (about 1/8" thick)
2 zucchini, sliced crosswise (about 1/8" thick)
3 eggs
1/4 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Salt

To complement:
1 28-oz can Italian San Marzano peeled tomatoes, with their sauce, roughly chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup Italian dried black olives
2 tbsp Italian capers, packed in salt and rinsed
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley

Extra virgin olive oil


First of all, prepare your sauce. In a saucepan over medium-high heat warm 2 tbsp olive oil and sautee onion, carrot and celery, until onion becames translucent.

Add tomatoes, capers and olives and lower heat to simmer, cover with lid and simmer for at least 15-20 minutes; stir herbs in and cook 5 more minutes.

In the meantime, prepare the cutlets.

Lightly beat eggs with a pinch of salt and milk.

Dredge chicken breast in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your meat. Repeat with all meat slices, then vegetable slices.

Warm up enough olive oil to fry.

Fry all your cutlets (few at a time), turning them in order to get golden on both sides.

Transfer on paper towel to absorb eccess oil.

Serve immediately, with the sauce on a side and mixed salad.

Serving depends on size of slices.


- You can add marinated artichole hearts to your sauce.
- while you're frying, keep your cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.

INFORMAL COOKING CLASS

Having fun with some friends, who wanted to learn how to make pasta from scratch...

Rolling out pasta....

Shaping fettuccine...

Resting fettuccine...

 We had lots of fun together!!!!!!!!!!!!!

ITALIAN TOMATO SOUP

Soup - Vegetarian & vegan - Lactose and Gluten free

1 28oz. can Italian San Marzano peeled tomatoes, sliced, with their juice
1 small red onion, thinly sliced
2 tbsp Italian extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped basil
Salt

In a saucepan with lid, over medium high heat, warm olive oil and sautee onions and garlic, until onions are translucent.

Add tomatoes with their juice and cook, over medium heat, for about 15 minutes. Remove from heat and blend until you obtain a smooth texture.

Transfer to the saucepan again, season with salt and cook for 5-10 more minutes, until it reaches your desired thickness; stir in basil.

Serve warm, in individual bowls,  drizzled with some more olive oil.

This recipe serves 4

- In order to obtain a good dish, it's very important to use Italian San Marzano DOP (Protected Origin Denomination) which will ensure you're gettin the real San Marzano and not something else. San Marzano are the best peeled tomatoes you can find.

- You can add hot pepper flakes, if you like the extra kick.

- This soup is perfect if served with Italian bread, toasted and rubbed with garlic.

- Italian cans do NOT contain BPA!!!

- It's vegetarian, vegan, lactose and gluten free.

FARRO SALAD WITH CALAMARI

Salad or entree - Lactose free

1 1/2 cup Italian Farro
1 lb calamari, thinly sliced
1/2 cup Italian dried black olives
1/2 lb fresh tomatoes, diced
1 tbsp chopped fresh chives
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 garlic clove
1/4 cup Italian capers, packed in salt and rinsed
4 tbsp Italian extra virgin olive oil
Salt

Bring a large pot of water to a boil; when it boils, add salt and farro, stir and cook until al dente (about 25-30 minutes).

In the meantime, warm up 2 tbsp olive oil in a large non-stick skillet and sautee garlic until golden; add calamari and sautee until soft, season with salt (and hot pepper flakes, if desired); discard garlic. Set aside to cool down to room temperature.

When farro is al dente, drain and cool it down under cold water.

Arrange farro and calamari in a bowl big enough to contain both, then drizzle with olive oil. Stir in diced tomatoes, olives and capers; then add herbs and mix well to combine all ingredients.

Season with salt and more oilve oil, if necessary.

This recipe serves 4-8 people, depending on what else is served.

- You can squeeze 1 lemon and add it to the salad dressing

PANZEROTTI FRITTI (fried small pizza pockets)

Pizza - appetizer 

For the pizza dough:
1 cup Italian 00 flour
1 cup Italian Semola rimacinata di grano duro (durum wheat semolina, milled twice)
3/4 to 1 cup warm water
1 tsp sugar
1 1/2 tsp dry active yeast

For the stuffing:
14 oz chopped or strained Italian San Marzano
1/2 cup sundried tomatoes packed in extra virgin olive oil, julienned
10 oz mozzarella, shredded
6 oz marinated artichoke hearts, drained
Italian anchovy fillets, packed in oil and drained
2 sliced Ham, cut in strips
1 tbsp freshly chopped basil
1 tbsp freshly chopped oregano

Italian extra virgin olive oil
1 garlic clove, 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.

In the meantime, prepare the tomato sauce for your panzerotti.

In a small saucepan, warm up 1 tbsp olive oil and sautee garlic until golden. Add San Marzano tomatoes and season with salt; cook for about 10 minutes, stir in basil and oregano and cook for 5-10 more minutes, until it thickens; discard garlic.

Roll out the dough about 1/8"-1/4" and cut it in rounds with a cokie cutter.

Lightly spread rounds with tomato sauce (half of the surface), leaving about 1" all around without. Top with sun dried tomatoes, anchovies and mozzarella; artichokes, hams and mozzarella; mozzarella only.

Fold pockets and seal tightly!!

Deep fry them until golden and serve immediately.

The number of panzerotti depends on their size.

- You can bake them at 400° for 15 minutes or until golden. Remember to drizzle with olive oil, if you bake them.
- If you use fast rising yeast, you can mix it to the flours before adding salt (they should not "touch" each other).
- You can also use Italian olives, but remove the pits!
- The choice of good quality ingredients is necessary in order to obtain a good dish!!
- It can be vegetarian, provided that you don't use anchovies or ham

ITALIAN POLENTA DISCS WITH PORCINI MUSHROOMS

Entree or appetizer - Vegetarian - Gluten free

For Polenta:
1 1/2 cups Italian polenta flour
6 cups of water
2 yolks
1 tbsp Parmigiano Reggiano, grated

For the sauce:
2 oz Italian dried porcini
8 oz white mushrooms
1/2 onion, thinly sliced
1 garlic clove, finely minced
2 tbsp chopped parsley
2 tsp hot pepper flakes (if you like it)
Mozzarella, diced
Parmigiano reggiano, grated
3 tbsp Italian extra virgin olive oil
Salt

Prepare polenta: Bring a large saucepan (with heavy bottom) to a boil. When boiling add salt (like you would do for pasta) and slowly pour corn flour into the boiling water, whisking constantly to prevent lumps. Lower the heat to simmer, stir with a wooden spoon for another couple of minutes, then cover with lid and cook for 45-50 minutes, stir occasionally.

In the mean time, soak dried porcini in lukewarm water for about 20 minutes. slice the white mushrooms.

Remove porcini and squeeze excess water, cut bigger pieces into a desired size, carefully filter soaking water in order to remove dirt and reserve it.

In a large skillet over medium heat, warm olive oil and sautee garlic and onions until garlic is golden, then stir in porcini and white mushrooms. Sautee for about 4-5 minutes, then add a few tbsp of the soaking water you reserved, season with salt, hot pepper flakes and parsley and cook until desired doneness. Remove from heat.

When polenta is cooked stir in yolks and parmigiano, spread it in a baking dish about 1" thikness and wait until it cools down to room temperature.

Cut it in disks and arrange them in a lightly greased baking dish, cover with mushroom sauce, sprinkle with diced mozzarella and/or Parmigiano, and broil until cheese melts.

Serve immediately.

This recipe should serve 4 to 10, dending on disks size and if served as appetizer or entree

- You can add crumbled sausages or bratwurst to the mushrooms or on top of them, before the cheese.
- You can use our Italian mix (dried garlic, hot pepper flakes and parsley), if you'd like, instead of the fresh ones, 2 tbsp would be enough.
- We do sell both Italian polenta flour and REAL dried Italian porcini (which are way more flavorful than their competitors).
- It's gluten free and vegetarian.

ITALIAN LENTIL SOUP WITH RICE

Soup - Vegetarian - Lactose and Gluten free

1 14-oz can Italian lentils, drained and rinsed
1 cup Italian Carnaroli rice
1 garlic clove, chopped
3 tbsp Italian extra virgin olive oil
1 cup Italian peeled San Marzano tomatoes, roughly chopped
1 tbsp chopped fresh sage and rosemary
8 cups vegetable stock, hot
Freshly chopped parsley

In a saucepan (with lid) warm olive oil over medium heat and sautee garlic until golden, then add San Marzano tomatoes and herbs and cokk for about 2-3 minutes, stirring.

Stir in rice and add 4 cups of the simmering vegetable stock; season with salt (and pepper if desired). Cook about 10 minutes, then add lentils and cook 10 more minutes, until rice is al dente.

If the soups thickens too much, add vegetable stock in small batches, until you reach desired consistency.

Serve in individual bowls sprinkled with fresh, chopped parsley and drizzled with Italian extra virgin olive oil.

This recipe serves 4-6

- You can use Italian farro, instead of rice
- Carnaroli is the best rice for risotto and soups because it holds the "al dente" very well
- San Marzano tomatoes are the best peeled tomatoes (and the ones we carry have no salt - no "nothing" added!!!)
- If you don't want to use chopped garlic, you can use Italian extra virgin garlic infused olive oil
- This soup is great also at room temperature. It can also be frozen, in order to have a good quick AND HEALTHY dinner
- It's vegetarian, lactose and gluten free!!!

GRILLED VEGETABLES DISH

Side dish or appetizer - lactose and gluten free - vegetarian (read bottom notes) - light

1 Red bell pepper
1 yellow bell pepper
1 eggplant
2 zucchina (zucchini is a masculine plural, but zucchina is feminine - zucchine for plural)

For the green "sauce"
1 bunch fresh parsley, leave only
1/5 cup Italian capers, packed in salt and rinsed
3 Italian anchovy fillets, packed in olive oil
2 cloves garlic, cut in 3-4 parts
High quality Italian extra virgin olive oil

Salt and Pepper

Over the open flame, sear the bell pepper; remove stem, seeds, skin and inner white ribbing. Halve them and cut each half in 4-6 slices (lengthwise) and set aside.

Slice eggplant and zucchine in 1/4" slices lengthwise, brush all vegetables with olive oil and grill them to desired doneness.

Prepare the green "sauce".

Arrange capers, garlic, anchovy fillets and parsley in a blender (or an immersion blender tall glass); pour olive oil in a thin stream and start blending until you obtain a "pesto"-like consistency.

Spread on grilled vegetables.

Serve immediately.

Serves 4.

- You can use it also as a pasta sauce
- I wouldn't use green bell peppers: the other colors (yellow, orange and red) are sweeter.
- You can add some dried Italian black olives to your green "sauce"
- It's lactose and gluten free, light and vegetarian (if you don't use anchovies)

MASTER CHEF'S BAKED PENNE

Entree - complete meal - vegetarian and gluten free (READ NOTES AT BOTTOM)

This recipe has been gently provided by our friend Fabio.

1 lb Italian penne pasta
3 big eggplant
8 oz mozzarella, diced
2 1/2 cups true Italian San Marzano peeled tomatoes with their juice, crushed
5 oz smoked salmon
4 tbsp Italian extra virgin olive oil
1/2 cup dry white wine
2 garlic cloves, finely minced
1 tbsp feshly chopped basil
Salt, pepper, ginger

Preheat oven to 400F

Bring to a boil a large pot of water, when it boils, add salt and cook pasta.

In the meantime, wash eggplant, trim the extremities and cut them lengthwise; scoop out pulp, reserving it leaving about 1/2" all around, creating a
"boat". Sprinkle inside with a pinch of salt, place them, cutside down, in a lightly oiled baking pan and bake for about 15 minutes.

Dice the reserved eggplant pulp. In a large non-stick skillet over medium heat, warm up half of the olive oil and sautee 1 garlic clove until golden,
then add eggplant pulp and sautee for about 10 minutes, stirring; add a few tbsp of hot water if necessary. Add the tomatoes and their juice and cook
for 10 more minutes, then season with salt, pepper, basil and ginger.

In the same time, in another skillet, warm the remaining olive oil, sautee the other garlic clove, add salmon and season with salt and pepper; stir in wine and let
evaporate, then transfer to the skillet with the eggplant sauce.

Drain pasta al dente and transfer to the skillet with the sauce, toss to coat evenly.

stuff the eggplant boats with the pasta and sprinkle with mozzarella, return to the baking dish and broil for 3-4 minutes, until mozzarella is melted.

Serve immediately!

This recipe serves 6

- You can have a vegetarian dish, if you avoid salmon; and it can be gluten free it you use Italian corn penne (or other cut).
- You can use crushed Italian tomatoes, if desired. Italian tomatoes are the best (Italian STYLE does not mean Italian).
- A fresh mixed salad complements this meal perfectly!
- You can find the photo (and the original recipe in Italian) here: http://fabiomasterchef.cucinare.meglio.it/pennette-dei-fans-di-master-chef-di-fabio-del-buono/

SWEET CREPES WITH SPREADS

Dessert - vegetarian

For the crepes:
2 eggs
1 cup 00 Italian flour
1 cup milk
2 tbsp butter, melted
Salt

For the stuffing:
orange & onion sauce
fig spread
Nocciolata hazelnut spread

To finish:
Confectioners' sugar
fresh fruit


Prepare crepes: in a bowl beat eggs with all ingredients, until you obtain a smoothe batter. Warm a 7" non-stick skillet and grease it with a little olive oil. When warm, pour a ladle of the batter and tilt the skillet until all bottom is covered. When top side begins getting firm, flip it over and cook the other side. It usually doesn't take more than 2 minutes per side. Arrange it on a dish and repeat until you finish the batter.

Spread 1-2 tbsp of spread on your crepes and fold as you prefer (make enough for each spread to satisfy all "eaters").

Lightly grease a baking pan, arrange the folded crepes sprinkle with confectioners' sugar and broil for about 5-10 minutes.

Serve with some fresh fruit.


- If you have plain crepes left you can freeze them with parchment paper between them.
- You can add 2 tbsp of sugar in your crepe batter, if you want a sweeter taste.

TURKEY BREAST ROLL

Meat entree - Lactose and gluten free - light (dietetic)

1 1/2 lb turkey breast, in a single slice about 1" thick
3-4 slices prosciutto di Parma (if slices are small, consider enough to cover the meat)
1/4 cup Italian dried black olives, pitted and roughly chopped
2 tbsp chopped almonds
10 oz spinach, cooked and squeezed
2 oz smoked pancetta, diced
5 tbsp Italian extra virgin olive oil
1 cup dry white wine
1/8 cup Marsala
Warm vegetable broth
1 clove garlic, crushed
Rosemary and sage
Salt and pepper

Pound meat in order to obtain an evenly thick slice.

Mix together olives, almonds and 2 tbsp olive oil, spread on the meat and line it with prosciutto slices.

Sautee spinach, in a non-stick skillet over medium heat, with 1 tbsp olive oil and garlic, then transfer over prosciutto; roll meat and tie with butcher's string.

In a deep saucepan with lid, warm the remaining olive oil and brown the roll until golden on all sides. Remove it from the saucepan and sautee pancetta until golden, then return the roll into the pan and and Marsala. Let evaporate and repeat with wine.

Add rosemary ad sage; cook the roll on medium-low heat, covered with lid, for about 1 hour, adding warm vegetable broth (from time to time, as needed), turning the roll occasionally. Season with salt and pepper.

When cooked, wrap your roll in foil and let rest 5-10 minutes.

In the meantime, reduce the sauce, if to thin, or add some broth, if too thick.

Unwrap the roll, untie and slice it, serve with it's cooking juice and fresh salad.

This recipe serves 6-8


- This is a light preparation: only 274 calories per serving (if calculated on 8 servings).
- You can add some cheese, on top of the spinach, but this will raise your calories count.
- It's gluten and lactose free.
- It's great at room temperature, also!
- It becomes a complete meal if served with some bread, breadsticks or taralli.

EASY AND FAST BORLOTTI BEANS AND PORCINI SOUP

Soup - vegetarian - lactose and gluten free

2 oz Italian dried porcini
3 14-oz cans Italian borlotti beans, drained
4 oz white mushrooms, cleaned and diced
1 carrot
1 onion
1 celery stalk
1 garlic clove
2 tbsp Italian extra virgin olive oil
1/4 cup freshly chopped parsley
5 cups warm broth (chicken or vegetable)
Salt, pepper, rosemary and sage

Soak mushrooms in lukewarm water for about 20 minutes.

In the meantime, chop onion, carrot and celery together. In a big saucepan saucepan with lid over medium-high heat, warm up 1 tbsp olive oil and 2 tbsp broth and sautee all chopped vegetables until soft, then add beans and 4 cups of broth.

Add herbs, lower heat to low, cover with lid and simmer for about 15 minutes.

Drain porcini, carefully filter the water and add it to the beans soup; keep cooking for about 15 more minutes, seasoning with salt and pepper, if you like it. Cut big slices of porcini into smaller pieces.

In a skillet over medium-high heat warm the remaining olive oil and sautee garlic until golden, then add white mushrooms and porcini. Season with salt. Sprinkle with chopped parsley and cook until desired doneness, using some tbsp of the beans soup broth, if necessary.

Blend some of the beans soup, in order to obtain a thicker soup, then stir in the mushrooms.

Serve in individual bowl drizzled with Italian extra virgin olive oil and sprinkled with some more freshly chopped parsley.

This recipe serves 6-8


- This soup should be thick and creamy, if too thick add some more broth.
- You can cook some Italian pastina in the soup, or some Italian ditalini.
- You could substitute the borlotti beans with Italian cannellini beans or do a mix of the 2 varieties.

FUSILLI CORTI BUCATI WITH TOMATOES AND ZUCCHINE

Pasta entree - Vegetarian and lactose free (read notes below)

1 lb Italian slowly dried Fusilli bucati corti (short hollow fusili)
2 green zucchine
3 ripe tomatoes
5 basil leaves
1 garlic cloves, minced
1 medium onion, chopped
1 tbsp Italian anchovy paste or 3 anchovy fillets (optional)
3 tbsp Italian extra virgin olive oil
Salt


Cut zucchine in half lengthwise and thinly slice them.

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

In the meantime, dice tomatoes and arrange them in a bowl with shredded basil, 1 tbsp of olive oil, anchovy paste and a pinch of salt; stir until the paste is dissolved and set aside.

In a large non-stick skillet, over medium-high heat warm the remaining olive oil and sautee onion and garlic until onion is translucent. Then add zucchine and sautee, stirring, for a couple of minutes. Season with salt.

Lower het to medium and, if needed, add a few tbsp of water and cook for about 5 minutes. Add tomatoes with all their juice and cook for another 10 minutes. Remover from heat.

Cook pasta for about 7-8 minutes, drain (always remember to reserve some of the cooking water) and transfer in the skillet with the sauce; sautee over medium-high heat, tossing to coat well, for about 2 minutes. If the sauce thickens too much, add a few tbsp of the reserved cooking water.

Serve immediately, sprinkling with some more fresh chopped basil or parsley (or both).

This recipe serves 4-5


- This is a perfect recipe for summertime!
- If you use anchovy fillets, melt them in the skillet with olive oil before sauteing onion and garlic.
- This is lactose free and vegetarian (provided that you don't use anchovies).
- If you like garlic flavor, but don't want it in your dish, just halve (or quarter) the clove and marinate it with the chopped tomatoes.
- If you can't find flavorful fresh tomatoes, you can use our Pomodorina sauce, which is perfect.

SWORD FISH FRITTERS

Appetizer - Lactose free

2/3 cup Italian 00 flour
1/2 lb sword fish, diced
10 sage leaves, finely chopped
2 tbsp Italian extra virgin olive oil
1 garlic clove, minced (optional)
Water
Salt, pepper
Olive oil to fry


In a bowl mix flour, extra virgin olive oil and enough water to obtain a thick batter.

Then mix in sage, salt, pepper, fish and, if you like it, minced garlic.

Bring oil to temperature, than spoon in the mixture.

Cook until golden on both sides, spoon out and drain on paper towel to absorb excess oil.

Serve warm.


- This is a perfect recipe for a mixed appetizer.
- You can customize it: grilled vegetables, other fish, roasted chicken....

ANOTHER PASTA SALAD

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

2 lbs Italian ditalini
2 5-oz cans Italian tuna in olive oil
1 14-oz can Italian chick peas
1 14-oz can Italian cannellini beans
3 big ripe tomatoes
1 cucumber
3 tsp Italian anchovy paste
4 tbsp Italian extra virgin olive oil
2 cloves garlic, peeled and quartered
2 tbsp Italian capers, packed in salt
2 tbsp freshly chopped basil
2 tbsp freshly chopped parsley
Salt


Bring a large pot of water to boil.

In the meantime, rinsed capers and soak them for about 10 minutes in lukewarm water.

Peel and dice cucumbers, drain and rinse chick peas and cannellini beans, drain tuna but reserve its oil.

Dice tomatoes and arrange them, with 1 tbsp of olive oil, garlic and basil, in a large bowl, able to contain all ingredients. The add cucumbers, beans and chick peas, capers and tuna. Mix well.

When water boils, add salt and ditalini, stir and cook until al dente, about 7-8 minutes. Drain it, quickly rinse it under cold running water, to stop the cooking. Spread on a kitchen cloth to cool down completely.

Transfer ditalini to the bowl with all other ingredients, and parsley and mix well.

In a little bowl, mix anchovy paste, olive oil, until all the paste is well combined with the olive oil.

Season the salad with this seasoning and, if needed, some extra salt.

Refrigerate for 2 hours at least.

This recipe serves 8-10


- It's a perfect dish for a buffet.
- It's great during summertime.
- Remove garlic before serving it.
- If you want a vegetarian dish, avoid tuna and anchovy paste.
- For a gluten free version, use Italian corn anellini (we carry them).
- It's lactose free!!

MY STYLE POTATOES AU GRATIN

Side dish - Gluten free - Vegetarian and lactose free (read bottom notes!!)

4 potatoes, medium-big
1/2 cup chopped prosciutto
1 cup Parmigiano reggiano, grated
1 big onion, chopped
4 tbsp Italian extra virgin olive oil
1/2 cup warm vegetable broth


Boil potatoes, whole with skin on, for about half of the usual cooking time, drain and let the cool down enough to handle them

In the meantime, in a small non-stick skillet, warm 2 tbsp of olive oil and sautee onions, until translucent, add chopped prosciutto and broth; cook for a 2-3 of minutes, then remove from heat.

When potatoes are cooled down, peel and slice in 1/4" thick rounds.

Preheat oven to 375

With the remaining olive oil, grease a 9x13 baking pan, arrange potato slices, slightly overlapping them, on a single layer; pour onion-prosciutto-broth mixture all over the potatoes. Season with salt and sprinkle with parmigiano.

Cover with tin foil and bake for about 20 minutes, remove foil and broil until golden.

Serve immediately.


- It's a perfect complement for roasts or grilled meats or fish.
- You can substitute prosciutto with mortadella or ham or pancetta (or avoid it, for a vegetarian dish).
- Baking time will depend on the size of your potato slices.
- Substitute parmigiano withplain REAL Italian breadcrumbs for a lactose free version.

SUPER EASY PEACH CAKE

Dessert - no baking necessary

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

Italian ladyfingers

3 medium peaches

1 lemon
2-3 tbsp sugar


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 medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.

Set aside, sprinkle with a little sugar and let it cool down to room temperature.

Squeeze lemon. Peel peaches and cut in thin wedges and mix them with sugar and lemon juice, this will prevent oxidation.

Line the bottom of a cake pan with ladyfingers quickly dipped in milk.

Pour custard on top of ladyfingers, then top with peache wedges, drained from lemon juice.

Cover with plastic wrap and refrigerate for at least 2 hours.

This recipe is for a 9x9 square pan (or round).


- You may have some custard and peach leftovers, jus make some individual small bowls with them. You can get to a 9x13 rectangular pan with these quantities.
- You can make it with any fruit you like.
- It's a very easy cake that doesn't require baking, only the time to prepare the custard, so perfect for summertime.
- Use ONLY Italian ladyfingers, they're one of the key ingredients to have a great result.

RICE SALAD (Insalata di riso)

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

1 lb Carnaroli Italian rice
1 cup peas, frozen
4 egg, hard boiled and peeled
2 5-oz can Italian tuna in olive oil
1/4 cup Italian capers, packed in salt
2 big ripe tomatoes, dices
2 cucumbers, diced
2 celery stalks, thinly sliced
1 red bell pepper, grilled and peeled
6 oz marinated artichoke hearts
1 1/2 cup mayonnaise
2-3 tbsp extra virgin olive oil
salt


Bring a large pot of water to a boil, then add salt and rice, stir and cook until al dente.

In the mean time defrost peas, dice eggs, drain and crumble tuna, thinly slice bell peppers, drain and roughly chop artichokes and reconstitute capers: rinse them, soak them in lukewarm water for about 10 minutes, then squeeze excess water away.

Arrange all these ingredients in a bowl along with all the vegetables.

When al dente, drain rice, quickly dip in cold water to stop cooking and spread on a kitchen towel until it reaches room temperature. Transfer it to a bowl, season with olive oil so it won't stick.

Assemble the salad: spoon equal quantities of rice and vegetable mixture, little by little, in a bowl big enough to contain all ingredients. Add mayonnaise and mix well to coat evenly.

Refrigerate for 2 hours at least.

This recipe serves 6-8


- It's gluten and lactose free and can be vegetarian, if you avoid tuna
- You can virtually add anything you like: beans, cheese, carrots, zucchini.... just use your creativity.
- You can lighten mayonnaise using half light sugar free yogurt.
- It's a complete meal, can easily fit in an appetizer. It's great in buffet style meals and it's perfect for summertime.

EASY PUFF PASTRY APPETIZER

Appetizer - Vegetarian

Puff pastry (refrigerated or make your own)
5 oz swiss cheese, shredded
1 can Italian peeled tomatoes, without juice, chopped
Mustard
Extra virgin olive oil
Salt and pepper (optional)


Roll puff pastry, on a lightly floured surface, to a 1/4" thickness.

Drain peeled tomatoes and chop them; reserve thier juice to use in other preparations.

Preheat oven to 375F

Line a baking pan with parchment paper (or grase lightly with butter and dust with flour), then line with puff pastry and poke it with a fork.

Spread a thin layer of mustard on pastry, then top with cheese and tomatoes. Sprinkle with salt (and pepper if you like it) and drizzle with Italian olive oil.

Bake for 30-40 minutes, then cut in wedges and serve.


- You can use other cheeses or a mix of them (mozzarella or Asiago or provolone or more)
- It can be used in a mixed appetizer or as "pizza"

LEGUMES, TUNA AND ONIONS SALAD

Salad - lactose and gluten free - Vegetarian (see bottom notes)

This is a very easy recipe, perfect for summertime because no cooking is required.

1 14-oz can Italian cannellini beans
1 14-oz can Italian borlotti beans
1 14-oz can Italian ceci (chickpeas)
1 14-oz can Italian lentils
3 5.8-oz cans high quality tuna in olive oil
1 can baby Italian onions in balsamic vinegar
4 tbsp Italian Extra virgin olive oil
3 tbsp Italian balsamic glaze
1 clove garlic, few rosemary and sage leaves, chopped
Salt


Mix chopped garlic, rosemary and sage with olive oil and balsamic glaze.

Drain and rinse all legumes, this will remove salt in excess.

Drain tuna and onions; crumble tuna and cut onions in 2-4-6 pieces depending on their size.

Arrange legumes and onions in a salad bowl and dress them with olive oil seasoning and salt. Toss well to coat, then add tuna and toss again to combine all ingredients.

Serve with a mixed green salad.

This recipe serves 6-8


- Do not overdo with salt, both beans and tuna have it.
- You can add other vegetables to it, like cucumbers, tomatoes, carrots and more.
- If you like it, you can add boiled farro to this salad.
- This is a gluten free, lactose free and vegetarian (remove tuna!) recipe.
- We carry all the ingredients, except for garlic and fresh herbs.

DITALINI PAELLA WITH CHICKEN

Entree - complete meal - lactose free - gluten free and vegetarian (when bottom notes are followed)

1 lb Ditalini Italian pasta
4 oz. ham, diced
2/3 lb chicken thighs, boneless & skinless diced
1 14oz can Italian San Marzano peeled tomatoes
1 tbsp Italian tomato paste
2 cups peas
1/2 cup Italian dried black olives
1 tbsp capers, packed in salt, rinsed
2 shallots, chopped
2 tbsp basil and parsley, freshly chopped
4 tbsp extra virgin olive oil
1 cup dry white wine
6 cups (at least) vegetable broth, boiling
salt and pepper


In a non-stick skillet (big enough to contain all ingredients) warm up olive oil on medium-high heat and sautee shallot, ham and chicken together, stirring, for about 4-5 minutes.

Add wine and let evaporate; now add tomato paste: don't dilute it, mix it slowly so it will combine like a cream with the other ingredients; when it's well combined, add 1 cup broth.

After a couple minutes, add peas and pasta RAW, mix to combine all ingredients (except for the herbs), stir in half of the broth: cook risotto-style, stirring constantly in order to avoid sticking to the bottom. Add broth when needed.

Season with salt and pepper (if needed), and continue cooking, stirring constantly.

When pasta is al dente, remove from heat and stir in the herbs.

Serve immediately


This recipe served 4-6


- Cooking pasta risotto-style take longer. To shorten the cooking time, precook pasta 5 minutes in salted water and start preparing the sauce. Drain pasta and finish cooking it risotto-style. You'll need less broth.
- If you want a vegetarian version, replace ham and chicken with zucchini, bell peppers and eggplant.
- If you use Italian corn anellini, instead of ditalini, it will be gluten and lactose free.

MEDITERRANEAN TROUT

Fish entree - Gluten and lactose free - diet friendly


2 or 4 trouts, cleaned and possibly skinned
1 onion, sliced
1/3 cup Italian dried black olives
1/4 cup Italian capers, preserved in salt, rinsed
1 28 oz can Italian San Marzano peeled tomatoes, julienned
3 tbsp Italian extra virgin olive oil
2 bell peppers, seeded and sliced
2 carrots, sliced
1 celery stalk, sliced
1/4 cup freshly chopped parsley
1 clove galic, finely minced
Salt and hot pepper flakes (optional)


In a large saucepan with lid, over medium heat, warm olive oil and sautee minced garlic. When lightly golden, add onions, carots, celery and bell peppers. Cook, stirring occasionally, for 4-5 minutes

Add tomatoes, olives and capers, stir, season with salt and, if desired, hot pepper flakes, then add trouts.

Lower heat to medium-low and cover with lid, cook until touts are cooked though, turning them at half cooking time.

Serve immediately with a green salad and toasted bread.

This recipe serves 4


- Choose 4 single serve trouts or 2 bigger ones
- Use yellow, red, orange bell peppers (or a mix of them)
- Cooking time should be around 20 minutes (depending on the size of your trouts)

STUFFED POLENTA CUPS

Entree - appetizer (make smaller ones) - vegetarian - gluten free (possibly lactose free, read bottom notes)

1 1/2 cups Italian polenta flour
5 oz cauliflower, cut into small florets
5 oz broccoli, cut into small florets
1 carrot, chopped
1 celery stalk, chopped
1/2 onion, chopped
1 cup provolone, grated
2 tbsp parmigiano, grated
2 bay leaves
1 tbsp butter
Extra virgin olive oil, salt and pepper

Bring a pot of water to a boil (at least 8 cups), add salt, cauliflower and broccoli florets and cook until tender. Remove vegetables with a slotted spoon.

Use 6 cups of this water to prepare polenta: slowly pour corn flour into the boiling water, whisking constantly to prevent knots. Lower the heat to simmer, cover with lid and cook for 45-50 minutes, stir occasionally. Season with pepper (optional), add parmigiano and butter and mix well to combine.

Divide polenta evenly among 6 muffin molds, filling them about 1/2 full. Moisten the outside of a water glasses (1/4" smaller) with ICE WATER. Press the glasses into the molds to form the polenta cups; the cold glasses will quickly set the polenta and shape it.

Unmold the cups and set aside.

Preheat oven to 400F

Sautee chopped vegetables and leaves in a non-stick skillet with 2 tbsp olive oil, then add cauliflower and broccoli and sautee for 5-10 minutes.

Fill the cups with vegetables and cheese; transfer onto a greased baking sheet and bake until polenta is warmed and cheese is golden.

Remove from oven and serve.

This recipe serves about 6 (depending on the muffin molds size).


- You can use other vegetables: artichokes, mushrooms, eggplant, zucchini....
- If you're lactose intolerant avoid all dairy and top cups with breadcrumbs.
- If you like it, you can add crumbled sausages or pancetta or prosciutto, for some extra taste (but it would not be vegetarian anymore).

ASPARAGUS, HAM AND CHEESE CANNELLONI

Entree - Vegetarian (see notes below)

Dough:
2 1/2 cups 00 Italian flour
3 eggs

Stuffing:
1 bunch asparagus
10 slices ham (or chicken/turkey breast), I found a real low sodium one, cut in half
10 slices Provolone, cut in half

Bechamel:
4 cups milk
4 tbsp 00 Italian flour
nutmeg, salt

Parmigiano, shredded mozzarella, plain (NOT flavored) bread crumbs, salt


Prepare the dough.

Arrange flour in a bowl, create a “well” in the middle and place eggs in it. Working with a fork, mix flour and eggs enough to be able to transfer “crumbles” on a lightly floured, not cold surface. Knead, until you obtain a smooth dough, at least 10 minutes: the time depends also on the quantity of pasta you're preparing.

Wrap it tightly in plastic wrap and let it rest for 30 minutes at room temperature. Flour gets “stressed” when you knead it and if you don't allow it to rest, it will compromise the results.

Cover your table with a clean tablecloth. Cut one slice from the dough and roll it out until you reach the desired thickness (I always make it 1/16" in order to hold the "al dente" better). Transfer to the table, and repeat until you've rolled out all the dough. Cut dough slices in rectangles about 4"x6".


While the dough rests, boil asparagus to desired doneness and prepare bechamel.

In a little saucepan, warm up the milk.

In another saucepan big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the warm milk in a hin stream, whisking to prevent lumps.

Put the pot on medium/low heat and, stirring continuously (to prevent sticking on bottom), bring to boil then remove from heat, keep it covered with a lid to prevent film to form on top.

Quickly boil the dough slices in salted, oiled water. Do it 2 rectangles at a time, so they won't stick, boil about 1 minute, remove with a slotted spoon and immerse in cold water for another minute to stop cooking. Line on a tablecloth, without overlapping.

Prepare the cannelloni.

Layer dough, ham, cheese and asparagus and roll. These quantities will give you about 20 cannelloni.

Preheat oven to 375F.

In a baking pan pour 1/3 of bechamel, arrange the cannelloni, cover wtith remaining bechamel, sprinkle with mozzarella, Parmigiano and bread crumbs.

Bake for 30-35 minutes (sauce should be bubbling), then broil for about
5-10 minutes or until a golden crust forms on top.







This recipe makes 20 cannelloni.


- For a vegetarian version, avoid the meat.
- The original recipe of bechamel actually requires the use of butter: I avoid it and use light milk to make it ligher.
- My 9x13 baking pan fit 12 cannelloni, I froze the other ones for future use (not too long in the future ;-) )
- The use of breadcrumbs will make your crust "crustier"!!

CHICKEN BREAST WITH SPINACH

Meat entree

2 chicken breast, boneless skinless
6 oz frozen spinach
1/3 15-oz ricotta cheese
2 tbsp grated Parmigiano
Shredded mozzarella
Nutmeg and salt
1/4 cup brandy
3 tbsp extra Virgin olive oil
2 cups milk
Flour, sage and rosemary



Cook spinach, drain and let cool down to room temperature; then squeeze excess water and place in a bowl.

Add ricotta, parmigiano, a pinch of nutmeg, season with salt and mix well to combine all ingredients.

Cut breasts in half and, if necessary, thin them to a 2" thickness, then open a pocket in it and set aside. (you can use the slices for other preparation, you can find some in our blog).

Stuff the pocket with the spinach mixture, place some mozzarella in the middle and secure the opening with 1 or 2 toothpicks, depending on the opening length.

Dredge pockets in flour and coat them evenly.

In a non-stick skillet over medium-high heat, sautee meats until golden on bot sides, season with salt; add brandy and let alcohol evaporate. Pour milk (warm is better, if at all possible), add sage and rosemary and adjust with salt.

Cover with lid and lower heat to low and cook until cooked trhough.

I served it with porcini mushrooms and onions sauteed in extra virgin olive oil and brandy, and a salad made with romaine, green and purple cabbage adn shredded carrots.


This recipe serve 4


- If you have leftover stuffing, you can make "polpette" (fried crisps) with them!
- This dish is great prepared in advance and just warmed up when needed. I also make more and freeze portions: ready to go dinners (instead of boxed ones)!!!!!!
- A good friend told me that, if don't want or can't use brandy, you can use apple juice: you'll obtain the same taste result!

COLD STUFFED TOMATOES

Entree or appetizer - Vegetarian - Lactose and gluten free (see notes below)

8 medium tomatoes, ripe but firm
1 cup farro
4 eggs
1 cup baby Italian onions in balsamic vinegar
8 Italian sun dried tomatoes halves
1 cup peas
1 cup marinated artichoke hearts, drained
1 cup Italian olives (green or dried black)
1/4 cup freshly chopped basil and parsley
4 tbsp Italian extra virgin olive oil
2 tbsp Italian balsamic glaze (or balsamic vinegar of very high quality)


Cut the top of the tomatoes and set it aside. Remove the inner pulp (save it for future use, like a quick tomato sauce), sprinkle with a pinch of salt and flip tomatoes upside down on a colander in order to lose its water.

Cook farro in boiling salted water for about 35 minutes. Drain, rinse quickly and spread it out on a clean kitchen towel to cool down to room temperature.

Hard boil eggs and peel them. Boil peas to your desired doneness and cool them down to room temperature.

Cut baby onions in four, sun dried tomatoes in stripes, roughly chop artichoke hearts and eggs, pit olives and rougly chop them; transfer all of them to a big bowl, along with peas and farro.

Season with balsamic vinegar glaze, olive oil, salt and fresh herbs, toss to coat well; dry tomatoes and stuff with the farro salad. Replace the "lid" on your tomatoes.

If there are salad leftovers, transfer it to an airtight container: it's perfect as office (or work) lunch!!!

This recipe serves 4 (8 if used as appetizer).


- You can use carnaroli rice, small pasta (ditalini or pastina) or gluten free anellini instead of farro. Obviously, you have to adjust cooking time. You can also prepare this dish with NO pasta or grains at all.
- You can add tuna, marinated mushrooms, mozzarella, ham, carrots (diced and boiled), zucchine (diced and boiled).... anything you like!!!
- You can dress your salad with mayonnese, instead of oil/balsamic
- It's vegetarian, lactose and gluten free (when you use gluten free pasta instead of farro)

ITALIAN STUFFED COLOMBA

Traditional Dessert

Colomba is the traditional Easter cake in Italy. Shaped like a dove, symbol of Easter and peace.

1 Italian Colomba (750gr. 26oz)
16 oz ricotta
3 oz Italian dark chocolate, chopped
4 tbsp sugar
2 eggs
1 lb strawberries

Separate egg: put yolks in a bigger bowl and whisk them with the sugar sugar for about 2 minutes, add ricotta cheese and mix until you obtain a smooth cream, then add the chocolate.
Whisk the egg whites, with a couple of pinches of salt, until they hold peaks, then gently fold them into the ricotta cream.
With a sharp knife, remove the top of the colomba and set it aside. Remove the internal its "pulp" until about 1" from the sides and bottom and set it aside.
Pour one third of the ricotta cream into the colomba "bowl" and top with half of the strawberry slices, repeat one more time and finish with the cream.
Replace colomba lid on top of your cake.
Wrap it with plastic wrap and refrigerate for at least 4 hours.
You can serve it as is or drizzled with melted dark chocolate or sprinkled with a mix of confectioner's sugar and cocoa powder in equal parts or with whipped cream, some strawberries and mint leaves

This recipe can serve 10-14 people

- You can use the colomba "pulp" to make a bread pudding, following this recipe made with panettone http://bellaitaliastore.blogspot.com/2009/12/panettone-pudding.html
- We carry a colomba that is handmade by a bakery in Sicily, so soft and moist that it doesn't need any brushing with liquid.

EASY FAST FETTUCCINE

Pasta entree - vegetarian - vegan - lactose free - gluten free (see notes below)

1 lb Italian egg fettuccine
1/4 cup Italian sun dried tomatoes, packed in oil, julienned
1/3 cup Italian dried black olives, roughly chopped
2 tbsp Italian capers, packed in salt, rinsed
1 28-oz can Italian San Marzano peeled tomatoes, striped, set juice aside
1 tsp Italian hot pepper flakes
1 garlic clove, chopped
1/2 onion, chopped
1/4 cup dry white wine
2 tbsp Italian extra virgin olive oil


Bring a large pot of water to a boil.

In the meantime, put a large saucepan on medium-high heat with the olive oil and same quantity of water, then "sautee" onion and garlic until onion becomes translucent.

Add capers, sun dried tomatoes, hot pepper flakes and olives, stir and add wine, let alcohol evaporate.

When alcohol is evaporated, add tomatoes, lower heat and simmer for 10-15 minutes.

When water boils, add salt and fettuccine; cook until al dente and drain, reserving some cooking water. Transfer fettuccine in the saucepan and toss, on medium heat, until well combined.

Serve immediately.

This recipe serves 4.


- You can add 4 anchovy fillets, if you like them, together with onion and garlic, and let them melt (or substitute with 2 tsp anchovy paste).
- You can add fresh chopped basil or parsley (or both) to your sauce, a couple minutes before it's done.
- We carry almost all ingredients (except for fresh ingredients and wine). We also carry 4 different types of Italian spices
- It's vegetarian, vegan, lactose free, gluten free if you use corn pasta (anellini would be great, too)

STUFFED MINI CALAMARI

Sea food entree - lactose free (see notes below)

14 calamari (thawed if frozen)
4 Italian sun dried tomatoes, packed in olive oil
4 tbsp Italian olive - capers - anchovy pate
2 slices bread, crust removed, soaked in milk and squeezed
2 tbsp bread crumbs, not flavored (optional)
1 egg
1 bunch fresh Italian parsley, leaves only
1 14-oz Italian San Marzano tomatoes (peeled whole or diced or strained)
1 cup peas
1 tbsp Italian extra virgin olive oil
1-2 garlic cloves


Clean calamari and remove tentacles, then set aside.

Arrange sun dried tomatoes, tentacles, soaked and squeezed bread and half parsley in a food processor and pulse until coarsely chopped. Transfer in a bowl and add the pate and egg and mix well to combine. If the mixture seem too humid, add a few tbsp of bread crumbs.

Stuff calamari with this mixture and secure them with a toothpick, the set aside.

In a large non-stick skillet, over medium-high heat, warm the olive oil, sautee the garlic and add the tomatoes.

Transfer the calamari to the skillet, lower the heat to medium low, cover with lid and cook for about 25 minutes, turning them upside-down at least once.

Add peas, season with salt and cook until peas are cooked.

Sprinkle with the remaining parsley, chopped.

This recipe serves 2-4 (depending on what else is served).

- You can use a spicy hot version of the pate (we carry them both), for an extra kick.
- You can use a ready to go tomato sauce, provided that it's of very high quality (such us our pomodorina).
- You can chop garlic, if you want to leave it in, or sautee it whole, if you'd like to remove it.
- You can add hot pepper flakes to the sauce.
- If this meal is going to be served to lactose intolerant people, soak milk with broth.

VEGETARIAN HAMBURGER

Entree - vegetarian

1 cup vegetable broth
1 onion, chopped
1 garlic clove, chopped
2 14-oz cans Italian borlotti beans, drained and rinsed
2 14-oz cans Italian chick peas beans, drained and rinsed
1/4 cup chopped parsley
2 eggs
4 oz grated Italian Parmigiano
3 oz fine Italian not-seasoned bread crumbs
Italian 00 flour
Extra virgin olive oil

In a small skillet over medium heat warm the broth, add onion and garlic and cook until done. Drain from liquid and set aside.

Arrange beans and chick peas in a food processor and pulse until roughly chopped, transfer to a bowl and add the onion-garlic mixture, eggs, cheese, breadcrumbs and parsley.

Mix well to combine all ingredients. Divide into 4 even parts and shape into hamburgers, than dredge in flour.

Warm up a skillet or a griddle, grease it lightly with olive oil and sautee until golden on both sides.

Serve, like any other hamburger, on buns with sliced tomatoes, onions, lettuce, pickles, ketchup, mustard.... anything your fantasy suggests you!!!

Serves 4 people


- You can make several kinds of burgers: Italian lentils and cannellini beans, borlotti and butter beans, cannellini and chick peas.... combinations are endless!

CROSTOLI (Typical Italian Carnival fritter)

Dessert

2 cups 00 Italian flour
1 extra large egg
1 tbsp Italian extra virgin olive oil
1 tbsp Italian white wine vinegar
1 tbsp sugar
2 tbsp grappa (or other liqueur)

Oil to fry
confectioner's sugar

Mix flour and sugar in a bowl, then create a well and add egg, oil, vinegar and grappa; mix all ingredients then transfer onto a floured surface and knead until you obtain a smooth dough. Wrap in plastic and let rest for 30 minutes.

Roll out as thin as possible, if you use a pasta machine, go to the thinest possible.

Warm up olive oil in a deep saucepan.

Cut dough in squares, make a couple cuts in the squares and fry them.

Transfer on paper towel to absord excess oil, then arrange on a platter and sprinkle with confectioner's sugar.

Makes 40-50 squares, depending on thickness and size.

- You can substitute grappa with milk or water, if you don't want to use liqueurs.
- Vinegar will NOT be tasted, it will only give more crispyness.
- The thiner you roll them out, the faster the frying will be (absorbing even less oil).
- It's lactose free (if you don't use milk).

RISOTTO WITH PARMIGIANO AND VEGETABLES

Entree - vegetarian - gluten free

1 1/2 cup Carnaroli Italian rice
5 cups chicken broth
3/3 cup minced scallions
1 tbsp minced shallot
1/2 cup dry white wine
2 cups small broccoli florets
1 cup frozen peas
2/3 cup Parmigiano Reggiano, grated
2 tbsp extra virgin Italian olive oil
2 tbsp butter


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

In a large saucepan, over medium heat, warm up the oil and sautee scallion and shallot until tender, then add rice and sautee for a couple of minutes.

Add wine and let alcohol evaporate, stirring. Add hot broth, one cup at a time, stirring often and waiting until liquid is absorbed before adding more.

After about 10 minutes, add broccoli and peas and keep cooking until rice is creamy but al dente.

You may not need all the liquid.

When ready, remove from heat add butter and half Parmigiano; stir.

Serve in warm bowls and sprinkle with remaining Parmigiano, divide evenly.

This recipe serves 4-6.

- You can add other vegetables: zucchini, artichokes, whatever you like.
- You can substitute butter with cream cheese
- I's vegetarian and gluten free

PEPOSO with NOBILE WINE

Meat entree - gluten and lactose free

1 lb beef meat for stew, diced in 1/2" pieces
10 garlic cloves, not peeled
1 cup black pepper, grains, not ground
1 sprig rosemary
1 tbsp Italian double concentrated tomato paste in tube
1 bottle of Vino Nobile di Montepulciano (NOT d'Abruzzo)
laurel, salt, broth

In a saucepan with lid arrange meat, salt, garlic, rosemary and laurel, along with pepper grains divided into gauze "pouches".

Pour wine until meat is completely covered.

Bring to a boil, cover with a lid and lower heat to low. Simmer for 1 hour and 30 minutes, stirring occasionally, then add the tomato paste diluted in a cup of warm broth.

Keep simmering for another hour and 30 minutes. Discard garlic, herbs and pepper pouches.

Serve with polenta and green salad or other vegetables.

This recipe serve 6-10 people.


- You can serve it with potatoes (boil, roast or pureed) instead of polenta

CROSTATA DI MELE (Apple tart)

This recipe comes from NINA, a good Italian friend (from Sicily) that now lives in Arizona.

Dessert

For the dough:
2 2/3 cup of Italian 00 flour
1/2 cup sugar
2 large egg
1/3 tbsp butter, diced and chilled
1/2 tsp baking powder
1 pinch salt

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

1 apple, peeled and thinly sliced
6 amaretti cookies, crumbled


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

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

Set aside; stir occasionally to prevent film on top.

Preheat oven to 375.

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

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

Place dough in the tart and punch the bottom with a fork in order to allow steam to escape. Cut the overflowing dough and set it aside. Sprinkle half of the amaretti crumbles on bottom, pour custard on it, top with apple slices and the remaining amaretti crubles.

Hand roll some of the remaining dough into strips and arrange them on the cake, forming a grid. Pinch the ends to the dough, so it won't detach.

Bake on central rack for about 30 minutes (top has to be golden).

It will serve 8 people at least.


- You can serve it as is, dusted with a little cinnamon powder or confectioners' sugar or with some ice cream.
- The use of amaretti is necessary in order to absorb excess humidity.
- Try not to use juicy apples: dark red delicious tend to be the best, because they'll release less water.

BOWTIES WITH SEAFOOD (farfalle ai frutti di mare)

Pasta entree - lactose free

1/2 lb bowties Italian pasta
12 mussels
12 clams
20 bay scallops
20 medium shrimp
6 oz imitation crab meat, sliced
1 cup Italian crushed San marzano tomatoes
1/2 white wine
1 garlic clove
Italian extra virgin olive oil
Hot pepper flakes, salt

Bring a large pot of water to a boil.

In the meantime, put a large skillet with a few tbsp of water on medium high heat and cook mussels and clams until they open. Set aside.

Put a large saucepan on medium heat and warm up 3 tbsp of olive oil, add garlic and sautee until golden, then discard it. Add bay scallops and shrimp and sautee, the add mussels and clams, white wine and let alcohol evaporate.

When it's evaporated (2-3 minutes), add hot pepper flakes and crushed tomatoes and cook for about 5 minutes; stir in imitation crab meat and cook for a couple more minutes, season with salt and remove from heat.

When water boils, add salt and pasta and cook until al dente (about 8-9 minutes), reserve some cooking water.

Transfer pasta into saucepan and toss, sauteeing on medium heat, for a couple of minutes (add a few tbsp of reserved water, if sauce thickens too much).

This recipe serves 2-3


- You can use frozen seafood, if you can't find fresh.
- You can use actual crab meat, making your dish a little upper scale, but also more expensive.
- We carry an Italian hot pepper/garlic mix that would be perfect.
- The picture is about last time I prepared this dish, with spaghetti instead of bowties.
- If you want to keep this really Italian, DO  NOT sprinkle with parmigiano or other cheese!!!

FISH-LOAF

Fish entree

1 lb cod fillets (or other white fish)
1/2 cup Italian dried black olives
1 can Italian tuna packed in olive oil, drained
4 tbsp Italian capers, packed in salt and rinsed
4 anchovy fillets
2 garlic cloves
3 eggs
3 potatoes
4 tbsp grated parmigiano
4 tbsp plain breadcrumbs
Italian extra virgin olive oil
1 tbsp each chopped parsley and basil


Boil potatoes and set aside; chop fish, tuna and anchovies and transfer in a big bowl; chop capers, olives, garlic and herbs together and combine with the fish mix.

Force potatoes through a ricer with small holes directly into the bowl with the fish mixture, then add parmigiano, eggs, salt and 1/2 breadcrumbs.

Preheat oven to 375.

Mix well to combine all ingredients until you obtain a smooth mixture. Shape as a loaf, dredge in breadcrumbs and lay on a baking dish, drizzle with olive oil and bake for about 25 minutes.

Let it cool down to room temperature and cut into 1" slices.

This recipe can serve 4-8


- To reheat: cover with aluminum foil and warm it up in oven at 375 for about 10-15 minutes.
- Serve with mixed greens, or steamed/sauteed vegetables.
- You can use any white fish you prefer.
- You can use anchovy paste (2 tsp) if you prefer.
- We have a mix of Italian dried basil/parsley that's perfect.
- It's great served with the peperonata we emailed you a couple of weeks ago.