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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.

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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.