Bella Italia store

ORECCHIETTE WITH ARTICHOKES AND SALMON

2012-01-30T13:27:00.000-08:00

Pasta entree - Lactose intolerant safe (see notes at the bottom)

1 lb Orecchiette
10 oz fresh Salmon, diced
1 12oz jar of marinated artichoke hearts, drained and cut in 1" pieces
1 14oz can of Italian San Marzano peeled tomatoes, roughly crushed with a fork
1/2 cream
2 tbsp extra virgin olive oil
1/4 cup dry white wine
1 clove garlic, crushed
Salt, chopped parsley, hot pepper flakes

Bring a large pot of water to a boil.

In the meantime, in a large skillet over medium-high heat, warm the olive oil. Sautee garlic until golden, then discard it.

Add salmon and sautee a couple of minutes, then add artichokes and wine and let evaporate.

Stir in tomatoes, and their juice, sprinkle with hot pepper flakes and season with salt, lower the heat and simmer for about 10-15 minutes; add cream and cook for 5 more minutes until sauce thickens.

Add salt and 2-3 tbsp of oil in the boiling water, then add pasta (trying to pour it through the oil, so it will stick a little less).

Cook for about 8-10 minutes, then drain (reserving some water) and transfer into the skillet with the sauce. Sautee pasta with the sauce, tossing to combine well, for at least 2-3 minutes; if the sauce thickens too much, add some of the reserved water to thin it.

Serve immediately sprinkled with freshly chopped parsley.

This recipe serves 4-6 people

- If you avoid cream, this recipe will be lactose intolerant safe.
- If you want a lighter recipe, use milk with some cream cheese instead of cream.
- You can use crushed Italian San Marzano, same quantity, if you perfer it.
- You can use onion instead of garlic; if you like to leave garlic in your sauce, mince it instead of crushing it.
- You can use fresh artichokes, but this will increase a lot the time and the preparation.
- Please, do NOT use Parimigano: it's not supposed to go on pasta with fish because it will cover its delicate taste.

POTATO, HAM AND CHEESE PIE

2012-01-23T15:07:00.001-08:00

Appetizer - Side dish - Vegetarian and celiac-safe (see notes below)

3 lbs potatoes
3 tbsp butter
1/2 cup Parmigiano, grated
1/2 cup milk
2 eggs
2 8-oz Mozzarella,thinly sliced
3 big slices of ham (or 6 smaller ones, or depending on the slices size)
Breadcrumbs (the real Italian ones: no seasonings), salt and pepper (optional)

Boil potatoes, peel and mash them, or force through a ricer. Arrange them in a bowl and add butter, parmigiano, milk. eggs, salt and pepper (Optional). Mix well to combine.

Preheat oven to 375.

Lightly grease, and sprinkle with breadcrumbs a 8" baking dish and arrange half of the potatoes mixture into it. Line with mozzarella and ham and cover with the remaining potatoes.

Sprinkle with breadcrumbs and dot with butter.

Bake until top is golden and crusty.

This recipe serves 4-6, depending on what else is served.

- You can use Prosciutto di Parma (which is less salty then others) but adjust the quantity of salt.
- Without breadcrumbs, it's celiac-safe. Without Prosciutto is vegetarian.
- If you poke and microwave potatoes, you'll save a time.

TORTA DELLA NONNA - REVISED (Grandmother's cake)

2012-01-16T13:05:00.000-08:00

Dessert

Grandmother's cake is a "Closed" cruts-pie (crostata) filled with custard and pine nuts and topped with some more pine nuts.

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

For the apples:
3 little apples, peeled and sliced
Juice of 1/2 orange
2 tbsp sugar
1 tbsp butter
1/4 cup raisins
2 tbsp pinenuts
2 tbsp amaretto liqueur

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

Arrange apple slices in a bowl with fresh orange juice, which will prevent apples from turning dark. Soak raisins in amaretto, diluted with same quantity of water.

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 the sugar, the flour and the eggs, 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.

Prepare the filling: place butter, apples (with the juice) and raisins in a non-stick skillet over medium-high heat and sautee for about 4-5 minutes. Remove from heat and add 2 tbsp of sugar, along with pinenuts.

Add sauteed apples to the custard and stir it to combine well.

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 2 discs about 1/4" thick, one slightly bigger than the other.

Place the bigger disk in the pan and punch the bottom with a fork in order to allow steam to escape.

Pour apple custard into the shell when it's still warm, then sprinkle with pine nuts. Cover with the smaller disk and press edges tightly. Make a couple of cuts on the "lid" to allow steam to escape.

Bake on central rack for about 30 minutes. The top should be golden.

Serve at room temperature (sprinkled with confectioners' sugar if you like it).

- If this pie goes to kids, soak raisins into water or orange juice.
- You can use apples or pears or peaches, whichever you prefer, always following the instructions given for apples.
- I usually use parchment paper but I slightly grease it: my cakes always sitck to it, I may be doing something wrong.
- If you pour warm or hot custard into the shell, it will not separate from it when you cut the pie.

EGGS IN BREAD WITH SAVOY CABBAGE

2012-01-09T11:49:00.001-08:00

Egg - appetizer - vegerian - Other (see below)

6 eggs
6 little round buns
6 savoy cabbage leaves, shredded
2 tbsp butter
2 tbsp extra virgin olive oil
Salt, pepper if desired

Melt butter with extra virgin olive oil in a non-stic skillet ove medium heat (don't overheat it) and add cabbage, season with salt and pepper and sautee only a couple of minutes. Remove from heat and let sit for 30 minutes.

Cut the buns a little above the center in order to obtain a "lid", then empty the bottom part: you'll have a "bread cup, lightly butter the interior of your cups.

Preheat oven to 375.

Divide cabbage evenly among buns, creating a cradle; then break an egg in each bun. Season with sale, pepper and a little melted butter.

Close bread cups with their lids and bake on a baking dish lined with parchment paper until egg whites are set.

This recipe serves 6

- This recipe is great in a mixed appetizer
- If you use only extra virgin olive oil, it's lactose intolerant safe. If you use gluten free bread, it's also celiac safe.
- This is a vegetarian recipe.
- You can top it with grated cheese, crumbled bacon if you like.

POLENTA PIE WITH VEAL

2012-01-02T12:57:00.000-08:00

Entree - Complete meal - Celiac safe - Lactose intolerant safe and vegetarian (see notes below)

2 cups Italian Polenta flour
3 onions, 1/2 minced and the remaining sliced.
5 tbsp extra virgin olive oil
1 lb veal tenderloin, cubed
2 sage leave
1/4 cup dry white wine
4 oz parmigiano, grated

Bring 8 cups of water to boil and add salt. Slowly pour polenta flour into boiling water, whisking constantly to avoid lumps. Stir for a couple minutes more, then lower heat, cover with lid and simmer for 45-50 minutes.

Meanwhile, in a large skillet over medium-heat, sautee the minced onion with 2 tbsp of olive oil until translucent, then add sage and veal cubes and sautee until meat is well browned. Deglaze skillet with wine, season with sale and pepper and simmer for 45 minutes.

In another skillet warm the remainig olive oil, then add sliced onions and sautee until golden: don't burn them or they'll become bitter, if needed, add a few tbsp of water or broth.

Preheat oven to 375.

Grease a deep baking dish and layer polenta, onions and parmigiano until you finish all ingredients. Bake until cheese is golden. Serve immediately with veal.

This recipe serves 4-6 people.

- If you avoid cheese this recipe is Lactose intolerant safe.
- This recipe is safe for celiacs.
- If you are vegeterian, you can substitute veal with broccoli or cauliflower and adjust cooking time. You can also layer them directly with onions and polenta.

BUTTERNUT SQUASH AND RICE SOUP

2011-12-26T11:40:00.000-08:00

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

2011-12-19T11:43:00.000-08:00

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

2011-12-11T15:42:00.000-08:00

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)

2011-12-05T13:48:00.001-08:00

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

2011-11-28T11:25:00.000-08:00

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

2011-11-21T15:34:00.000-08:00

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

2011-11-14T13:40:00.000-08:00

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

2011-11-07T12:25:00.000-08:00

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

2011-10-31T13:06:00.000-07:00

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

2011-10-24T13:13:00.000-07:00

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

2011-10-17T13:38:00.000-07:00

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.

PEPERONATA (vegetable side dish)

2011-10-10T13:18:00.000-07:00

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

2011-10-03T16:10:00.000-07:00

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.

2011-09-26T14:11:00.001-07:00

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

2011-09-19T10:37:00.000-07:00

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

2011-09-12T12:27:00.000-07:00

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

2011-09-09T12:50:00.000-07:00

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

2011-08-29T12:45:00.001-07:00

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

2011-08-24T13:29:00.000-07:00

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"

2011-08-16T12:08:00.000-07:00

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

2011-08-12T08:17:00.000-07:00

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

2011-08-08T10:09:00.000-07:00

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

2011-07-20T10:34:00.000-07:00

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

2011-07-11T10:13:00.001-07:00

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

2011-07-04T08:24:00.000-07:00

Pasta entree - vegetarian

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...)

ZUCCHINI "CAKE"

2011-07-04T08:22:00.000-07:00

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

2011-06-20T15:41:00.000-07:00

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)

2011-06-13T15:40:00.000-07:00

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

2011-06-06T11:35:00.000-07:00

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

2011-05-30T13:53:00.000-07:00

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

2011-05-23T13:07:00.000-07:00

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 cookin times).

STEWED BABY OCTOPUS

2011-05-16T13:04:00.000-07:00

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

2011-05-09T13:33:00.000-07:00

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

2011-05-02T13:03:00.000-07:00

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

2011-04-25T12:50:00.000-07:00

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

2011-04-18T12:35:00.000-07:00

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

2011-04-11T10:49:00.000-07:00

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

2011-04-04T12:27:00.000-07:00

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

2011-03-28T12:04:00.000-07:00

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)

2011-03-21T11:21:00.000-07:00

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

2011-03-14T09:51:00.000-07:00

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"

2011-03-08T17:53:00.000-08:00

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

2011-02-28T10:16:00.000-08:00

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!!)

2011-02-21T13:03:00.000-08:00

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

2011-02-12T11:25:00.000-08:00

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

2011-02-07T12:41:00.000-08:00

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)

2011-01-31T10:41:00.000-08:00

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)

2011-01-22T15:10:00.000-08:00

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

2011-01-19T11:26:00.001-08:00

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

2011-01-17T11:58:00.000-08:00

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

2011-01-10T14:26:00.000-08:00

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

2011-01-03T12:01:00.000-08:00

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.

LINGUINE WITH PESTO, CLAMS AND GREEN BEANS

2010-12-27T10:48:00.000-08:00

Entree - complete meal

2 lbs clams

1 lb linguine

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

1 clove garlic, crushed

2 tbsp extra virgin olive oil

4 tbsp pesto

Bring a tall pot of water to a boil.

Meanwhile, warm 1 tbsp of oil in a large skillet over medium heat, add garlic and clams, cover with lid and cook until clams open; discard closed ones. Remove them from the skillet and shell half of them and keep warm. Reserve a cup of the clams water, after having carefully filtered it, through a fine strain, in order to remove sand and shell pieces.

Once the water boils, add salt and green beans and, when water starts boiling again, add pasta.

Put all clams back in the previous skillet (on low heat), drain pasta with the green beans and arrange it in the skillet drizzle with the remaining olive oil and mix well to combine; add pesto and remove from heat. Toss well to coat all ingredients; if it is too thick, use the clams water, little by little, to thin it.

Serve immediately.

-If you don't find fresh clams, you can use frozen ones.

MUSHROOM SOUP

2010-12-19T11:04:00.000-08:00

Soup - vegetarian - lactose intolerant and celiacs safe

1 lb white mushrooms

1.5 oz Italian dried porcini mushrooms

2 medium potatoes

1 clove garlic

1 small onion

1 rosemary sprig, leaves only

3 sage leaves

2 tbsp extra virign olive oil

6 cups vegetable (or chicken) broth

Put broth in a saucepan, warm it up and keep it warm.

Soak dried orcini in lukewarm water for 20 minutes.

In the mean time, peel and dice potatoes; arrange onion, garlic, rosemary and sage and finely mince them; dice whit mushrooms.

In a large saucepan with lid, on medium-high heat, warm the olive oil and sautee the onion mixture until onion are lightly golden, then add the white mushrooms and mix to combine.

Remove porcini from water and squeeze them; carefully filter water, in order to remove all impurities, and set it aside. If needed, cut the bigger slices of the porcini mushrooms, add them to the saucepan, mix well and sautee for 2 minutes.

Now add the mushrooms' water and about 4 cups of the warm broth. Bring to a boil and then lower the heat to minimum, cover and simmer for about 30 minutes. Adjust with salt, if needed.

Blend half of the mushrooms and all the potatoes (if you can find them all, it's not mandatory) until you obtain a smooth cream.

Put it back in the saucepan, on the stove, and simmer for 10 more minutes.

Serve immediately, in individual bowls, with bread croutons and drizzled with some really good extra virgin olive oil.

- If the soup is too thick, use some of the warm broth left in order to thin it.

- If you want, you can cook pasta in it (tubetti is the best cut to be used in soups): in this case you will need to add some of the reserved broth.

- If you like, you sprinkle the soup with a little bit of good Parmigiano, just a little otherwise it will cover the mushrooms' delicate flavor.

GOURMET CUSTARD

2010-12-12T10:46:00.000-08:00

Dessert - vegetarian

2 cups milk
2 eggs
2 tbsp Italian 00 flour
2 tbsp sugar
1 cup mascarpone cheese, divided in 2 equal parts
1/4 cup roughly chopped dark chocolate
chocolate/vanilla lady fingers
whipped cream and chocolate chips to decorate

First of all prepare the custard: in a heavy bottomed casserole combine flour and sugar and mix, add eggs and start whisking; while whisking, pour milk in a gentle stream until all ingredients are well combined.

Put casserole on medium heat and, constantly stirring, warm until it starts boiling; at that moment remove from heat and divide in two parts. Add chocolate to one of them and mix well until chocolate is melted and well combined.

Set custards aside to cool down; stir them occasionally to prevent film on top.

When they're cold, stir mascarpone in both custards.

Prepare 6 individual bowls: layer 2 ladyfingers on the bottom (dipped in whatever liquid you like), top with one custards, 2 more ladyfingers and finish with the other custard.

Decorate with whipped cream and sprinkle with chocolate chips.

Serve immediately.

This recipe serves 6.

- Liquids to be used: milk, coffee, liqueur, hot chocolate (only after it cooled down)
- If you warm up the milk, the custard will be ready in a shorter time
- If you want to prepare this dessert in advance, don't decorate it, cover with plastic wrap (custard absorbs odors) and keep it in the fridge; decorate immediately before serving it.
- You can serve these custards with pandoro (typical Italian Christmas cake): place a slice on a plate and arrange custards on both sides of it, top with either chocolate chips or powdered sugar or cocoa powder or melted hot chocolate....

RISOTTO WITH SAVOY CABBAGE AND BORLOTTI BEANS

2010-12-05T12:47:00.001-08:00

Rice entrée - Vegetarian - celiac safe

1 1/4 cup Carnaroli rice
1 14oz. can borlotti beans, drained and rinsed
3/4 lb savoy cabbage, thinly sliced
6 cups vegetable broth
1 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil

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

Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onions until they are translucent; now stir in rice, sautee for about 2 minutes, until translucent.

Add wine and, when it's evaporated, add about 1/2 cup of boiling broth.

Cook for about 15 minutes, adding boiling broth little by little and stirring frequently and add the beans; keep cooking for about 5 more minutes (depending on your taste) always adding boiling broth little by little and stirring frequently.

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

This recipe serves 4.

- If you don't like sliced cabbage and/or onions, you can roughly chop them.

- You can use low fat (or fat free) cream cheese to give your risotto a creamier texture.

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

HOLIDAY EXTENDED OPERATING HOURS

2010-11-29T15:22:00.000-08:00

Dear valued Customers and Friends,

We want to let you know that we're extending our operating hours starting from December 1st until Christmas Eve.

Monday - Friday 10.30 - 6.00
Saturday - Sunday 10.30 - 6.00

We look forward to welcoming you all soon!!

COTECHINO WITH CANNELLINI

2010-11-29T15:21:00.001-08:00

Second course - celiacs and lactose intolerants safe

Cotechino is a big sausage, probably a little fatter without fennel seeds. It's traditionally served on New Year's eve dinner.

1 cotechino
2 14-oz cans Italian cannellini beans
1 cup chicken broth
1/2 cup basil leaves

Bring a big pot of water to a boil, add salt and cotechino and simmer for about 1 1/2 hours.

In the mean time, drain and rinse beans and arrange them in a blender along with basil and broth, blend until you obtain a smooth cream.

Drain the cotechino, slice it and serve it immediately with the cannellini and pureed potatoes.

This recipe serves 8.

- In order to cut (a lot) the preparation you can use the cooked cotechino: it comes in a foil bag and all you have to is to put in in boiling water (inside the sealed foil bag) for 20 minutes in order to warm it.

MEAT BROTH

2010-11-22T12:16:00.000-08:00

Basic recipe - Lactose intolerants and celiacs safe

This is a basic ingredient in Italian recipes: it doesn't take too much to prepare it (and it cooks by itself).

1/4 chicken
1/2 lb beef meat (possibly lean)
2 sausages (not Italian because they contain fennel seeds which cover any other flavor) - optional
2 carrots
2 celery stalks
1 medium onion
Salt

Take meats out of the refrigerator so they'll "warm" close to room temperature.

Put a large pot with water to a boil, add salt and vegetables, washed and/or peeled.

Cook for about 30 minutes, then add meats. When it boils again, lower heat to simmer and remove the foam that forms with a slotted spoon.

Cook for 2 1/2 hours, then remove from heat.

Remove vegetables and meats, let the broth cool down completely, put it in the refrigerator and, when fat is solid, remove it.

Pass broth through a fine strainer and, if you made a lot, freeze it in airtight containers.

- If you prepare it in a day you can dedicate to cooking and make a lot (and have a big freezer), you can freeze it in containers that will suit you: it will work as the canned broth, but it will be better, because you know what's in it.
- Serve warm meats and vegetable with "green sauce" (a pesto made with parsley leaves, garlic, anchovy and a very good extra virgin olive oil).
- Use broth to prepare risotto.
- Cook egg pastina in this broth, put a couple of laughing cow wedges on the bottom of the individual bowls and pour pastina with broth on top of it: cheese will melt and you'll have dinner ready in 10 minutes (pastina take about 5 minutes to cook).
- Meats can be use for several recipes: tortellini filling, "meatballs" and more...

POTATO PIE

2010-11-15T10:45:00.000-08:00

Appetizer - side dish - vegetarian

1.5 oz dried Italian porcini mushrooms
2 lbs potatoes
3 tbsp breadcrumbs
3 tbsp parmigiano, grated
2 tbsp extra virgin olive oil + extra
vegetable stock
3 sage leaves
1 clove garlic
salt and pepper

Soak porcini in lukewarm water for 20 minutes; peel and thinly slice potatoes. In a little bowl, mix together cheese and breadcrumbs.

Remove porcini from water (keep it), squeeze them and arrange in a skillet with olive oil, sage and garlic, sauté for a few minutes, then add a few tbsp of the water you used to soak mushrooms, carefully filtered, season with salt and set aside.

Preheat oven to 375.

Lightly grease a baking pan, about 8", and line it with potatoes; add a few tbsp of vegetable stock (or of the soaking water) in the skillet with the porcini, then layer them on top of the potatoes and drizzle with some olive oil.

Bake on central rack for 25 minutes, remove and make sure that potatoes are cooked through, sprinkle with breadcrumb and cheese mixture.

Return to oven and bake for a few more minutes, until crunchy.

Serve immediately.

This recipe serves 4.

- If you precook potatoes (about half of cooking time) your baking time will be shorter.
- Lactose intolerants can enjoy this dish as long as they double the breadcrumbs and avoid cheese.
- Celiacs can enjoy this dish as long as they double the cheese and avoid breadcrumbs.
- If you want, you can add some chopped prosciutto to the mushrooms (together with broth) for a different flavor, but it will no longer be a vegetarian dish.

FISH POCKETS

2010-11-08T12:19:00.000-08:00

Fish entree - celiac and lactose intolerant safe

1 lb. your choice of fish fillets (cod, tilapia, whatever you like)
1/2 lb. shrimp or prawns
2 shallots, chopped
2 garlic cloves, chopped
2 tsp. anchovy paste
1 bunch of parsley, leaves only
Extra virgin olive oil
Salt

Cube fish fillets (about 1") and arrange them in a bowl; add whole shrimp or prawns, which need to be cut in 2 or 3 pieces, depending on their size. Season with salt and 2 tbsp of olive oil, toss well to coat evenly.

Prepare the "green sauce": it's actually a pesto made with shallots, garlic, anchovy paste, parsley blended all together, adding oil in a slow stream.

Put half of this pesto in the bowl with fishes and mix well to coat.

Cut 4 pieces of parchment paper (or lightly greased foil) and divide the fish mixture onto the paper, close to form a pocket (allowing some space above the fish) sealing the edges well.

Place pockets in a steamer and cook for about 10-15 minutes, depending on the size of the cubes.

Open pockets and served immediately accompanied by the remaining parsley pesto, a fresh, green salad and some garlic croutons.

Serves 4 people.

- If you don't find shallots, use half of a small onion.
- You can also use anchovy fillets (or not use any anchovy products) for the pesto: the anchovy paste ensures you a complete dissolution into the pesto itself.
- You can also bake the pockets, on the center rack, at 375 for about 15-20 minutes.

FUSILLI LUNGHI BUCATI NEAPOLITAN STYLE

2010-11-01T11:42:00.000-07:00

Pasta entree - complete meal

1 lb fusilli lunghi bucati (hollow curly pasta - very long)
1/2 lb ground beef
1/2 lb peas (fresh shelled or frozen)
1 28-oz can peeled San Marzano
grated cheese (pecorino or parmigiano)
2 tbsp extra virgin olive oil
1/2 cup dry white wine
salt

In a deep skillet with lid, over medium-high heat, warm up the olive oil and sautee meat until well browned.

Deglaze skillet with wine the, once alcohol is evaporated, add peas, tomatoes and salt; mix well to combine then lower heat and simmer for about 25-30 minutes or until sauce thickens.

While sauce is cooking, bring a tall pot of water to boil, add salt then pasta, stir and cook until al dente, about 10-11 minutes.

Drain, reserving the water, and arrange pasta in the skillet with sauce, toss to coat evenly and cook for about 2-3 more minutes (add water, little by little, is sauce thickens too much).

Serve immediately sprinkled with grated cheese.

This recipe serves about 6.

- It is always better to cook pasta a couple minutes less and finish to cook it into the sauce: result will be much better because pasta absorbs the sauce's flavor. In order to do so, always reserve some of the water you're cooking pasta in, when you drain.
- You can use chopped or strained San Marzano, as you prefer.

FARRO SOUP

2010-10-25T13:03:00.000-07:00

Soup - vegetarian

1 cup farro
1 medium onion, diced
1 carrot, peeled and diced
2 potatoes, peeled and diced
1/4 cup parsley, chopped
1 tbsp rosemary, chopped
2 tbsp extra virgin olive oil
8 cups hot vegetable broth
Parmigiano (or grana), grated
Salt and pepper

In a big pot, over mdium-high heat, warm the olive oil, add onion, parsley and rosemary and sautee until onion is translucent.

Sitr in carrots and potatoes and pour broth; when it comes to a boil, season with salt and pepper, then add farro, stirring.

Cook for about 30-35 minutes (or until desired cooking point).

Serve in individual bowls drizzled with olive oil and sprinkled with parmigiano.

- You can use chicken or beef broth instead of vegetable broth.

- This is just the base recipe: you can add all the vegetables you want such as celery, peas, beans.....

POLENTA RING

2010-10-18T12:28:00.000-07:00

Complete meal - celiac and lactose intolerant safe

2 cups Polenta flour
1/2 lb broccoli, divided into "florets"
2 1/2 lbs octopus, gutted and cleaned, cut into 2" pieces
1/2 onion, minced
1 clove garlic, minced
4 tbsp extra virgin olive oil
1 medium carrot, chopped
2 celery stalks, minced
1 cup dry white wine

Prepare polenta: bring a pot of water (8 cups at least) to a boil, add salt and pour flour whisking to avoid lumps; stir constantly for the first couple minutes then lower heat to minimum and simmer for about 50 minutes. Lightly brush a ring mold with butter and set aside.

Mean while prepare the broccoli: boil 2/3 of them; in a skillet over medium heat, warm 2 tbsp of the oil, add garlic and sautee until golden, then add the remaining broccoli and sautee until wilted. Remove from heat and set aside.

Prepare the octopus: in a skillet over medium heat, warm the remaining oil and sautee celery, carrot and onion. Toss in the octopus pieces and mix well to combine; deglaze the skillet with white wine, lower heat to minimum, cove with lid and simmer for 45 minutes without adding water.

By now, polenta should be ready. Arrange it in a big bowl, add the boiled broccoli and mix well to combine; transfer the mixture into the buttered ring and set aside to cool.

Once the octopus is done, adjust with salt.

To serve: unmold the polenta onto a serving platter; place broccoli in the "hole" and octopus all around the ring.

- You can use any fish you like.

- If you like a red meal, add 1/2 cup of chopped Italian San Marzano and 1 tbsp of tubed tomato paste.

- If you like spicier taste, add 1 tsp of hot pepper flakes to your octopus (or divide it between sauteed broccoli and octopus).

- It is celiac safe because corn does not contain gluten!

MY FAMILY'S CHICKEN

2010-10-11T11:49:00.001-07:00

Meat entree - celiac and lactose intolerants safe

4 pieces of chicken of your choice, skinless
1 clove galic, whole
1 onion, sliced not too thinly
1 tbsp Italian capers, packed in salt, rinsed
1/3 cup Italian black olives, oil cured not pitted
4 medium potatoes, cubed
1 1/2 cup peeled Italian San Marzano, roughly chopped, with thier sauce
4 tbsp Extra virgin olive oil
1/4 cup dry white wine
Warm chicken broth
Sage, rosemary, salt and pepper

In a deep skillet with lid over medium-high heat, warm 2 tbsp of olive oil and sautee chicken pieces until golden on all sides, then remove from skillet.

In the same skillet, warm the remaining oil and sautee onion and garlic; when garlic is golden, discard it. Place chicken back in the skillet and add wine, let alcohol evaporate, then stir in capers, olives, tomatoes with their sauce, herbs, salt and pepper.

Pour in the skillet enough warm broth to cover meat, stir well to combine all ingredients, cover with lid, lower heat and simmer for 20-40 minutes (the cooking time depends on the size of the pieces).

Add potatoes, adjust salt and pepper to taste, add some more broth, if needed, bring heat to medium and cook until potatoes are done.

Serve with fresh salad.

This recipe serves 4.

- The not-pitted olives are much more flavorful because their flavor isn't "washed" away by the liquid they're immersed in.

- If you make more you can freeze it so you'll have a dinner ready. It's better not to freeze potatoes, they don't turn out great, once defrosted.

- You can also serve this dish with polenta.

ZUPPA INGLESE - ENGLISH SOUP (dessert)

2010-10-04T11:37:00.000-07:00

Dessert

1 17-oz. package Lady fingers
4 tbsp 00 Italian flour
4 tbsp sugar
4 eggs
4 cups milk
4 tbsp unsweetened cocoa powder
coffee
rum or other liqueur
whipped cream, crumbled amaretti or chocolate chips (or both) to decorate

First of all, prepare the custard. Warm the milk without letting it boil. In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent knots. On low-medium heat add the warm milk in a slow stream, always whisking and bring to boil, whisking continuously; it will take about 5-8 minutes (the warmer the milk, the quicker the cooking). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste. Divide into 2 parts and add cocoa powder to one of them, then set aside to cool stirring occasionally to prevent film on top.

Choose a container of your favorite size (you could also make individual portions).

Mix coffee with a reasonable quantity of rum (or other preferred liqueur): you have to taste it but it has not to be overwhelming.

Quickly dip ladyfingers, one at a time, into coffee mixture and layer them on the bottom of your container, top with chocolate custard, then dipped ladyfingers, "cream" custard and again dipped ladyfingers.

Refrigerate for at least 3 hours.

Serve decorated with whipped cream and amaretti crumbles mixed with chocolate chips.

- If this cake will be served to kids, avoid liqueur and use milk instead.
- You can also serve it on a serving plate, in this case follow these instructions: Line your container with plastic wrap. Layer your cake as described in the recipe then cover with plastic wrap and put in the fridge (not freezer) for about 4 hours. Take it out half an hour in advance, uncover and flip the bowl over the plate. Carefully pull the wrap to help it unmold and remove the remaining wrap. Again, decorate with whipped cream, amaretti crumbles, chocolate chips or whatever else your immagination suggests you!!
- I have no idea where the name comes from.....

RISOTTO WITH PORCINI MUSHROOMS AND SAUSAGE

2010-09-27T12:02:00.000-07:00

Rice dish - entree - celiac safe

1 1/4 cup Carnaroli rice
2 sausages, casing removed and crumbled
3/4 cup Italian dried porcini
6 cups chicken broth
1/2 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil
2 tbsp butter

Soak mushrooms in lukewarm water for 20 minutes.

Bring broth to a boil.

Meanwhile, after 20 minutes, remove mushrooms from water, squeeze them and set aside; carefully filter water and reserve it. Cut bigger porcini mushrooms slices in half.

In a large saucepan, warm the extra virgin olive oil and sautee onions and sausages until onions are translucent and sausages are browned; now add mushrooms and sautee for 2 more minutes.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, add the reserved mushrooms water.

Cook for about 17-20 minutes (depepnding on your taste), adding boiling broth little by little and stirring frequently.

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

This recipe serves 4.

- I prefer to use sausage without fennel seeds (no Italian sausage) because that would be an overwhelming flavor, which will prevent you from tasting the mushrooms.

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

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

CAULIFLOWER IN TOMATO SAUCE

2010-09-20T11:48:00.000-07:00

side dish - vegetarian - celiacs, lactose intolerants, diabetics, diet friendly

1 head cauliflower, cut into florets
1 medium onion, thinly sliced
3/4 cup frozen (or fresh, shelled) peas
1 cup Italian strained tomatoes
1/ cup water
2 tbsp extra virgin olive oil
1/2 tsp cinnamon (optional)
salt and pepper

In a large, deep saucepan (it has to be big enough to contain all ingredients) warm olive oil; add cauliflower and cook, over medium-high heat, for about 5 minutes.

Add onions, season with salt and cook for 2-3 minutes, until onions soften; stir in pepper and cinnamon (optional).

After about 1 minute add the Italian strained tomatoes and the water, lower heat and simmer, covered, until cauliflower is tender: 15 minutes should be enough.

Stir in peas, bring heat to medium and cook, uncovered, for 5 more minutes; adjust with salt and pepper, if needed.

Serve hot or warm.

This recipe serves about 6.

- You can use Italian peeled San Marzano with sauce, if you prefer.

- The reason why I always suggest Italian San Marzano peeled, chopped or strained (and not Italian style) is because the're the sweetest tomatoes you can find: you don't need to adjust their acidity.

- You can sprinkle with chopped fresh basil or parsley, if you like.

- You can prepare this dish ahead of time (up to 3 days before) and keep refrigerated in an airtight container. You'll only have to warm it at the time you need it.

STUFFED FOCACCIA

2010-09-13T13:21:00.000-07:00

Pizza

1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
2 tbsp rosemary leaves, chopped
2 tbsp sage leaves, chopped
Extra virgin olive oil

To stuff: cheese, cold cuts, grilled vegetables....

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: if 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 40 minutes, until it doubles in volume. During wintertime it might take longer, during summertime less.

Brush a rectangular non-stick baking pan (about 8x11") with extravirgin olive oil, remove dough from the bowl and arrange it in the pan, "spreading" it with your hands in order to cover the bottom of the pan. Brush with some more olive oil, srinkle with salt and herbs and set aside for 15/20 minutes.

Preheat oven to 375.

Bake focaccia on central rack for about 20 minutes; baking time depends on your oven: my new apartment oven bake better than the one in the old apartment; to be sure it's ready, focaccia should be golden on top and bottom.

Remove from oven and let rest for 5 minutes, then cut in half lengthwise and fill it with your favorite ingredients: cheese and ham, prosciutto, pancetta, grilled vegetables or a mix of them.

Serve immediately.

This recipe serves 2 to 4 depending on the filling and on the meal it's served.

- If you don't want to stuff it, you can bake it immediately after arranging it in the pan. In this case, preheat oven before brushing pan.

- You can top dough with tomatoes and/or onions right before baking it.

PORK AND BORLOTTI BEANS SOUP WITH POLENTA

2010-09-07T13:24:00.001-07:00

Soup - complete dish - celiac and lactose intolerants safe

1 cup Polenta flour
6 slices pancetta, quartered
1/2 medium onion, finely chopped
2 cloves garlic, chopped
2 tbsp tubed tomato paste
2 cans borlotti beans, drained and rinsed
4 cups chicken broth
2 tbsp extra virgin olive oil
salt and pepper

Bring a pot with at least 4 cups water to a boil, add salt and slowly pour flour in it, stirring constantly in order to prevent lumps. Lower heat and simmer for about 50 minutes, stirring occasionally. Once it's ready, pour it in a greased rectangular baking dish and let cool down to room temperature.

In a medium saucepan, over medium-high heat, cook pancetta until browned and crisp; transfer it to a plate and throw fat away.

In the same saucepan, warm olive oil and sautee onions and garlic, stirring for about 2-3 minutes (until onions are translucent); add beans, broth, tomato puree, pancetta, salt and pepper (carefully, due to pancetta and canned beans) and cook over medium heat for about 15 minutes.

Cut polenta into your favorite shape.

Lightly grease a non-stick skillet and, over medium-high heat, sautee polenta pieces, turning them once, until golden on both sides: you should obtain a "crouton" result.

Serve soup immediately in individual bowls, dividing pancetta evenly, topped with polenta croutons.

This recipe serves 4-6

- You can use remaining polenta, if any, cut in pieces, grilled or sauteed, topped with Grana Padano or Parmigiano flakes and a drop of chestnut honey, as appetizer.

- If you don't find pancetta, you can use non-smoked bacon but cut away a big part of fat before cooking it: it will result lighter to digest, and lower in calories.

- Having polenta croutons, this dish is safe for celiacs.

SPAGHETTI WITH 2 TOMATOES

2010-08-30T14:13:00.000-07:00

Pasta entree - lactose intolerants - vegetarian

1 lb spaghetti
1 cup sundried tomatoes, packed in oil and drained
1/2 cup extra virgin olive oil
1 tbsp capers, packed in salt, carefully rinsed
2 cups cherry tomatoes (about 9 oz.) quartered
3 tbsp Parmigiano Reggiano or Grana Padano, grated
2 tbsp basil, chopped

Bring a tall pot of water to a boil.

In the meantime, prepare the sauce. In a blender combine both tomatoes, capers and olive oil; puree until smooth. Add a couple tbsp of warm water to help blending, if necessary. Transfer this pesto to a large serving bowl, stir in cheese and basil and set aside.

When water boils, add salt and pasta and cook it until "al dente", about 8 minutes. Drain it and transfer it into the bowl with the pesto, toss until well combined and serve immediately.

This recipe serves 4-5

- You can use grape tomatoes, or other you like, instead of cherry ones.

- If you like, you can use chopped parsley or chives instead of basil.

MIXED SALAD WITH LOBSTER

2010-08-23T11:07:00.000-07:00

Salad - Diabetic, lactose intolerant, celiac safe

Court Bouillon:
2 stalks celery
1 carrot
1 onion
3 bay leaves
2 sprigs thyme

Salad:
2 lobster, about 1 1/2 lb each
4 small cuttlefish, cleaned
1 fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 scallions, chopped
8 cherry tomatoes, halved
1/4 green beans, boiled and cut into 2" pieces
1 lettuce head, shredded

Seasoning:
1 tbsp parsley, chopped
4 tbsp Extra virgin olive oil
1/2 lemon juice
Salt and pepper

Prepare the court bouillon putting all vegetables and herbs listed in the ingredients in a big pot with water.
Boil on high heat for 20 minutes, then add lobster and cuttlefish, lower to medium high heat and boil for 20 more minutes.
Set aside and let the fish cool in the court bouillon.

Prepare the salad. In a large bowl combine all vegetables, except for lettuce, and fish.
In a small bowl combine olive oil, lemon juice, parsley, salt and pepper; mix well until salt dissolves, pour over the sald and toss to coat evenly.
Set in the refrigerator and marinate for at least 30 minutes.

Arrange the shredded lettuce onto a serving platter, top with vegetables and fish and serve immediately.

This recipe serves 4

- You can use shrimp or prawns instead of lobster and squid instead of cuttlefish (adjust the cooking time in the court bouillon because they're both quicker to cook).

- You can use a good balsamic vinegar instead of lemon juice if you like.

- If you desire a more flavorful lettuce, prepare more seasoning and divide it between lettuce and salad.

CROSTATA DI PESCHE FRESCHE

2010-08-16T12:29:00.000-07:00

(Fresh peaches tart)

Desert - Vegetarian

For the dough:
1 1/3 cup of Italian 00 flour
1/3 cup sugar
1 extra large egg
3 tbsp butter, diced and chilled
1/4 tsp baking powder
1 pinch salt

For the filling:
2 big yellow peaches, peeled and sliced
3 tbsp sugar
6 amaretto cookies, crumbled
2 tbsp pinenuts

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 egg 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 filling: place butter and peaches in a non-stick skillet over medium-high heat and sautee for about 4-5 minutes. Remove from heat and add 2 tbsp of sugar, along with pinenuts.

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.

Line bottom of the dough with half of the crumbled amaretti, pour peaches over them, then finish with the remaining amaretti crumbles and sugar.

Bake on central rack for about 35 minutes (or until edges become golden brown).

Remove from oven and from pan and let it cool down on a rack.

You can serve it as is, dusted with a little cocoa powder or with some ice cream.

It will serve 8 people at least.

- If you want, you can use sliced almonds instead of pinenuts.

- You can use 1 large egg, adding 1 tbsp butter or 2 tbsp chilled milk

- White peaches are sweeter, if you use them, consider adjusting sugar: 1 tbsp in the skillet and 1 on top should be more than enough.

TUNA AND EGGPLANT ROLLS

2010-08-09T11:37:00.000-07:00

Appetizer - Celiacs safe - Lactose intolerant safe

8 slices eggplant, about 7 oz. total
1 big tomato, ripe
20 black olives
8 oz tuna, packed in olive oil
4 basil leaves, chopped
salt and pepper
Extra virgin olive oi

Brush eggplant slices and grill them until desired doneness. Set aside to cool.

In the mean time, remove seeds from tomato and dice it; arrange it in a bowl along with basil and tuna, drained and crumbles.

Chop the olives and add them to the tomato mixture, season with salt and pepper and mix well to combine.

Spread this mixture on the eggplant slices, roll them and arrange on a platter lined with lettuce leaves.

Keep refrigerated until it's time to serve.

This recipe serves 4.

- You can grill 8 more slices and spread them with some pesto, alternate them with the tuna filled ones on the platter and serve in a mixed appetizer.

VITELLO TONNATO

2010-08-02T12:00:00.001-07:00

Meat entree

Veal tenderloin in tuna sauce

3 lbs veal tenderloin, in a single piece
2 cans tuna in olive oil, drained
2 tbsp capers, packed in salt and rinsed
3 anchovy fillets, packed in olive oil
2 hard boiled eggs
warm broth, at least 1 qt
2 tbsp extra virgin olive oil

Tie meat with butcher's string in order to retain its shape.

In a saucepan with lid, over medium-high heat, warm the olive oil and brown all sides of your meat. Add broth, cover with lid, lower heat to minimum and simmer for about 1 hour; a longer cooking at low temperature will have a tender meat as result. Season with pepper (if desired) and salt, carefully because of the other ingredients.

Let meat cool down into the pan.

Peel eggs and cut them lengthwise, remove yolks and save the halved albumen.

Prepare the tuna sauce.

In a food processor combine tuna, capers, anchovies and yolks. Blend, adding meat cooking juices little by little, until you obtain a smooth cream. You shouldn't need salt in this sauce, due to tuna, capers and anchovies.

Thinly slice meat, not thicker than 1/4", and arrange slices on a serving platter, slightly overlapping them.

Cover with tuna sauce, reserving a little to be usedto fill the halved albumen served as appetiser.

Refrigerate for at least 30 minutes, in order to allow meat to absorb the tuna sauce flavor.

Serve with a fresh green salad.

I can't actually determine how many servings are in this recipe, I suggest to slice the meat, use the amount you need and freeze the remaining in airtight plastic container, along with some of its cooking juices, so you'll have a dinner ready when you haven't time to cook.

- You can use beef or pork tenderloin, as long as they're lean and tender

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

_ You can use about 1/2 cup mayo (or a mix of mayo and plain yogurt), instead of the hard boiled eggs with the cooking juices; the original version is obviously lighter.

PANZANELLA SALAD

2010-07-26T11:54:00.000-07:00

Salad - vegetarian - complete meal

This is a Tuscan peasant style dish, created to get rid of stale, old bread during summer time; the winter vesion is a soup called ribollita that you can find in our blog.

1/2 ciabatta, dry and cut into 4 parts
2 onions, thinly sliced
2 big and ripe tomatoes, diced
10 basil leaves
1/2 cup red or white wine vinegar
4 tbsp extra virgin olive oil
Salt

Fill a bowl, big enough to contain all bread, with cold water and vinegar and soak bread in it.

When bread is soaked enough to be handled, pull it out and squeeze it really well, in order to remove all water, crumbling it and arrange it in a different bowl.

Add all vegetables and basil, season with olive oil, salt and some more vinegar if desired.

Refrigerate for 30 minutes and serve.

This recipe serves 4.

- This is the original recipe, you can add any other vegetable you like: cucumbers, lettuce, celery stalks, etc. all thinly sliced.

- To have a complete meal you can add tuna in olive oil or hard boiled eggs; I avoid mozzarella because of vinegar.

- The more ingredients you add, the more people you'll serve; you might also need to add some more bread.

- Use only high quality extra virgin olive oil and wine vinegar in oder to give a better flavor and taste to your dish.

SHRIMP, CANNELLINI AND CHICK-PEAS SALAD

2010-07-19T12:24:00.000-07:00

Appetizer - salad - No cooking needed

1 lb shrimp, boiled and peeled
1 can Italian cannellini beans, drained and rinsed
1 can Italian chick-peas, drained and rinsed
2 medium tomatoes, diced
4 tbsp parsley, chopped
4 tbsp extra virgin olive oil
1 lemon, juiced
salt and pepper (optional)

First of all, prepare the salad. In a bowl, combine shrimp, cannellini and tomatoes, season with salt, pepper (optional), half of the olive oil and lemon juice. Mix well to combine all ingredients; sprinkle with 2 tbsp parsley and set aside.

Prepare the chick-peas cream. In a blender, arrange chick-peas with the remaining oil and blen until a smooth cream forms; if it's too thick, add a few tbsp of chicken or vegetable broth to thin it, do not use more oil and do not add too much liquid: you need to have a cream.

To serve: line 4 individual small plates with the chick-peas cream and top with the salad, evenly distributed.

Sprinkle with the remaining parsley and serve.

This recipe serves 4.

CAVATAPPI WITH VEGETABLE SAUCE

2010-07-12T11:03:00.000-07:00

Pasta entree - first course - vegetarian

1 lb. Cavatappi shaped pasta
12 black olives
12 small leaves swiss chard, julienned
1/2 onion, thinly sliced
1 cup peas, frozen
1 cup green beans, french cut, frozen
1 tbsp capers, packed in salt, rinsed
1 cup strained tomatoes
1 tbsp extra virgin olive oil
2 tbsp cream cheese (optional)
2 tbsp fresh parsley, chopped

Put a large pot of water to a boil.

In a large skillet, warm the olive oil and sautee onions until translucent then add swiss chard, peas, green beans, strained tomatoes and a few tbsp of water to help cooking the vegetables. Cook for about 5 minutes.

Now add olives and capers and reduce heat to low, season with salt and pepper (optional) and simmer for 10 more minutes.

To have a creamier sauce, add cream cheese along with a couple tbsp milk to help cheese melting.

When water boils, add salt and pasta and cook for about 7 minutes; drain, reserving some of the cooking water, and arrange in the skillet with the sauce.

Sautee for 1-2 minutes, tossing to coat evenly; add a few tbsp of the cooking water to thin sauce, if it's too thick.

Sprinkle with parsley and serve immediately.

This recipe serves 4.

- If you use fresh peas and green beans, it is better to "pre-boil" them in the same water you'll use to cook pasta.

- Since we're in summer, you can use fresh tomatoes instead of strained ones: in this case you'll need at lease 2 big ones.

- If you use fresh tomatoes, I would avoid cream cheese.

EGG FETTUCCINE WITH WALNUTS AND RICOTTA

2010-07-05T13:28:00.000-07:00

Entree - first course - vegetarian

Ingredients:

1 lb dry egg fettuccine
1 cup walnuts, crumbled
1/2 cup ricotta cheese
1/2 cup milk
4 big sage leaves, roughly chopped
2 tbsp extra virgin olive oil

Bring a large pot of water to a boil.

In the mean time, warm the oil in a large skillet and sautee walnuts and sage for a couple minutes, stir in ricotta diluited with milk and season with salt and pepper (or hot pepper flakes), if desired. Simmer for a few minutes until the sauce thickens a little.

When water boils, add salt and fettuccine, stir and cook for 5-7 minutes; drain them a minute before being "al dente" and reserve some of the cooking water.

Arrange pasta in the skillet with the sauce and toss to coat, cooking for about 1 or 2 more minutes; if sauce thickens too much, thin it with the pasta cooking water.

Serve immediately sprinkled with some grated Parmigiano and/or chopped parsley.

This recipe serves 4

You can use any nuts you like: almonds, hazelnuts, etc. instead of walnuts.

If you use low fat milk and ricotta you obtain a lighter dish, in terms of calories.

GREEN BEANS WITH SHALLOTS AND WALNUTS

2010-06-28T14:11:00.000-07:00

Side dish - vegetarian - vegan

1 1/2 lb green beans, cut into 2" pieces
1 large shallot, thinly sliced
1 1/2 tbsp extra virgin olive oil
1/2 cup walnuts, chopped
1/2 tbsp lemon juice

Put a pot of water to a boil, add salt and green beans and cook until desired doneness; drain and pat dry.

In a large and deep skillet (big enough to contain all ingredients), over medium-high heat, warm the olive oil and sautee the shallot until soft, about 5 minutes.

Add the green beans and cook, tossing, until heated through.

Stir in lemon juice and walnuts, season with salt and pepper (optional) and serve immediately.

This recipe serves 4-6

- You can use almonds or hazelnuts instead of walnuts or you can mix them.
- This recipe can be safely eaten by lactose intolerants, diabetics, celiacs

LIGHT CHICKEN SALAD

2010-06-21T13:28:00.000-07:00

Salad - complete meal

For salad:
8 oz mixed greens (baby spinach, lettuce, red leaf salad and all what your fantasy suggests you)
1 red onion, thinly sliced
1 cup cherry tomatoes, quartered
2 cups chicken breast strips, grilled

For the dressing:
1/2 can cannellini beans, drained and rinsed
2 large cloves garlic
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
8 large basil leaf

Prepare the dressing: arrange all ingredients in a blender, along with a pinch of salt, and blend until smooth. It makes about 1 cup; set aside.

Divide greens evenly among 4 plates; repeat with onion, tomatoes and chicken and drizzle with 1/4 cup of the dressing.

Serve immediately.

This recipe serves 4.

It is ideal for summer hot days!! Keep everything refrigerated until it's time to serve.
It is a lighter dressing that one made with mayonnese; if you want to obtain a great result, use extra virgin olive oil and balsamic vinegar of top quality.

SHRIMP COCKTAIL

2010-06-14T11:18:00.001-07:00

Appetizer

2 cups shrimps, cooked
1 cup mayonnese
1 tsp tomato paste
4 round lettuce leaves
2 tbsp brandy (optional)
1 pinch hot pepper powder (optional)

In a bowl arrange mayo, brandy, tomato paste and hot pepper powder. Mix to combine all ingredients; since "sauce" is supposed to be pink, add a little bit more tomato paste (not too much, you don't want to taste it).

Add shrimps, toss to coat and refrigerate.

In the mean time, wash lettuce leaves and pat them dry.

Arrange each lettuce leaf in 4 individual small bowls and spoon shrimp cocktail evenly in each of them.

Refrigerate until it's time to serve them.

This recipe serves 4.

- Being an appetizer, portions are supposed to be reasonable and not too big.

FRITTATA AND EGGPLANT "LASAGNETTA"

2010-06-07T12:31:00.000-07:00

Entree - Appetizer - Vegetarian - Celiacs - Lactose intolerants - Diabetics

1 Eggplant
4 Eggs
2 Tomatoes (about same width of the eggplant)
2 tbsp Grana or Parmigiano, grated
Extra virgin olive oil
Salt, pepper, oregano

Thinly slice eggplant and tomatoes; set tomatoes aside and grill eggplant slices until browned and cooked through.

Meanwhile prepare the frittata: beat eggs with cheese, salt and pepper. In a non-stick skillet, brushed with extra virgin olive oil and over medium-high heat, pour half of the egg mixture. When bottoms starts to firm up, lift edges in order to let mixture filter beneath, lower heat and cover with lid; when top begins to firm up, flip it over a plate and transfer it back in the skillet until cooked through. Set frittata aside and repeat with the remaining mixture.

Preheat oven at 350.

Once frittatas are ready, cut the into squares about same size of tomatoes and eggplant slices.

Grease a 9"x9" baking pan with a little extravirgin olive oil; layer eggplant, frittata and tomatoes, sprinkle with salt and oregano, drizzle with extra virgin olive oil and bake fot about 7-10 minutes.

This recipe serves 4-6

- This recipe can be safely made by Celiacs, diabetics, vegetarians and lactose intolerants (see below).

- Instead of layering, you can overlap ingredients, using a rectangular pan.

- Lactose intolerants can use 2 tbsp fine bread crumbs instead of cheese

CUSTARD CAKE

2010-06-01T11:32:00.001-07:00

Dessert

For the custard:
2 eggs
2 tbsp sugar
2 tbsp flour
2 cups milk
1 cup heavy cream

50 ladyfingers, more or less
20 crunchy amaretti cookies, crumbled + extra to decorate
1/3 cup dark chocolate
Liquid to dip ladyfingers in

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

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

In the mean time, whip the cream and add it to the cold custard.

In a square pan about 9" wide and 4" deep, line dipped ladyfinger on the bottom, cover with half of the cream, top with half of the crumbled amaretti and repeat. Finsh with ladyfiners and refrigerate for at least 2 hours.

Serve topped with warm chocolate (melted in the microwave with a few tbsp milk) and some more crumbled amaretti (about one more per portion).

This recipe serves 6-9

The quantity of ladyfingers depends on the size of the pan you use.

Liquids to be used: coffee with liqueur (for adults), with milk (if there are kids or people who do not drink any alcohol), plain milk, fruit syrup diluited with water..... or whatever else you fantasy suggests you!

LEEK TART

2010-05-24T11:57:00.000-07:00

Appetizer - side dish - complete meal - entree

For the dough:
2 2/3 cup 00 flour
6 tbsp butter, diced really cold
2 eggs
salt

For the filling:
3 leeks, thinly sliced, white and green parts only
3 oz ham, thinly sliced
3 eggs
1 1/2 cups milk
1 tbsp Extra virgin oive oil
1 tbsp thyme, chopped
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 too much and the crust will become hard.

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

In the mean time prepare the filling. In a large skillet warm up the live oil and sautee the leeks until tender, season with salt and pepper and let cool.

Preheat oven to 350.

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

Line buttered and floured a 9" tart-pan, leaving 3/4 to 1" overhang, and poke it with a fork.

Place the ham on the bottom of the tart and spoon leeks evenly in the pan.

In a bowl, beat the eggs with milk and thyme and pour over the filling; fold the edges over and bake for 40 minutes, until olden and set.

Wait 5 minutes before serving.

This recipe serves 8-12 depending on the part of the meal you're serving it; it can be served as appetizer, entree, side dish.

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

MEDITERRANEAN ORECCHIETTE

2010-05-17T11:00:00.000-07:00

Pasta entree - vegetarian

1 lb. orecchiette (ear shaped pasta)
1 shallot, thinly sliced
3 ripe tomatoes, diced
4 tbsp black olives, pitted and roughly chopped
4 tbsp Extra virgin olive oil
2 tbsp basil, chopped
Salt and pepper

Bring a large pot of water to a boil, when ready add salt 2 tbsp oil and orecchiette (trying to let them pass through the oil), stir well and often until "al dente", about 9/10 minutes.

Meanwhile, in a skillet over medium heat, warm the remaining olive oil and add the shallot, sautee until translucent and then add tomatoes and olives, stir and cook until pasta is ready; if needed, add a few tbsp of the pasta cooking water to thin the sauce; season with salt and pepper.

Drain pasta and transfer it to the skillet, add basil, toss to coat evenly, sauteing for 1-2 minutes.

Serve immediately.

This recipe serves 4

- If you can't find sweet, flavorful tomatoes, use San Marzano peeled ones: they're the sweetest.
- I suggested the addition of oil in the water: it is the only case I use it. Orecchiette really tend to stick together so easily!
- You can use parsley instead of basil

TROUT LUCIANO'S STYLE

2010-05-10T13:45:00.001-07:00

Fish entree

I was talking with Luciano (our friend chef and owner of Luciano's Restaurant) about fish and he came out with this recipe, good for all fishes but, especially, for freshwater fishes.

2 trouts
1 cup frozen of fresh peas
2 bunches parsley, leaves only
2 cloves garlic
1/2 cup extra virgin olive oil
4 tbsp bread crumbs
Salt

Preheat oven at 350.

Open trouts lengthwise and debone them (you can avoid this step buying trout fillets).

Arrange peas, parsley leaves, a pinch of salt and garlic in a blender and process, adding oil in a slow stream, until you obtain a smooth pesto.

Brush, with 1 tbsp of olive oil, an ovenproof dish and arrange trouts skin side down; spread with peas pesto.

Bake on central rack for about 10 minutes, then sprinkle with bread crumbs and cook for 5 more minutes, or until a golden crust forms.

Serve immediately with a fresh salad and/or steamed or sauteed vegetables.

This recipe serves 4 (depending on the trouts size).

TURKEY BREAST POCKET

2010-05-03T10:57:00.000-07:00

Entree - meat - Low cholesterol

1 slice turkey breast about 1/4" thick and about 12"x10"
1 onion, thinly sliced
1/4 cup dried porcini mushrooms (Italian are more flavorful)
2 cups frozen peas
2 tbsp extra virgin olive oil
1/4 cup white wine
Flour
Salt and pepper

Soak porcini in 1 cup of lukewarm water for about 20 minutes.

Meanwhile, put a skillet on medium-high heat and warm 1 tbsp of olive oil; sautee onions for a couple minutes, season with salt and pepper, cover with lid and lower heat to minimum.

Once mushrooms are ready, take them out of the water, reserving and carefully filtering it, and add them to the onions. Cook until mushrooms are done and onions almost melted, about 15 minutes.

Open your meat slice on a flat surface and cover with the onion/mushrooms mixture leaving 1" free each side, in order to close it.

Fold as a pocket and close with toothpicks, dredge into flour (shaking excess away).

Warm up the remaining oil in a big skillet with lid over medium-high heat. Sautee meat until golden on both sides, about 2 minutes each, season with salt and pepper and add wine. When wine is evaporated, add the reserved mushrooms water and cover with lid.

When it comes to a boil add peas, then lower heat to minimum and stew it for about 20 minutes, turning meat pocket once in a while.

Serve it immediately with peas and cooking juices.

This recipe serves 4.

Instead of folding it, you can roll it and tie with butcher's string.
You can use 4 half chicken breasts, creating a deep pocket with a sharp knife.
If onion/mushrooms mixture is too much, you can add the remaining part to the peas when they're almost done.
This is a really low cholesterol dish, being both turkey or chicken really low in cholesterol.

MINESTRONE AND WARM CROUTONS

2010-04-26T12:29:00.000-07:00

Soup - Entree - Vegetarian

2 1/2 lbs mixed vegetables for minestrone, diced
1/2 onion, chopped
1 egg yolk
5 oz melting cheese (provolonge, asiago, or other favorite one), grated
4 slices ciabatta breadoil,
2 tbsp extra virgin olive oil
Milk

In a big saucepan with lid, warm olive oil and sautee onion until soft. Stir in the vegetables and, at least, 3 cups of warm water and cover; once it comes to a boil, cook for about 40-45 minutes, on medium-low heat. the longer it cooks, the better the flavor will be. Always have some warm water available, in case you need it.

Preheat oven to 350.

Meanwhile, in a bowl, combine grated cheese, egg yolks and a few tbsp of milk, enough to obtain a cream. Spread this mixture over the bread slices and toast in the oven for 3-4 minutes, until the cheese melts and the bread is golden.

Cut the slices in 3 croutons each. Divide minestrone evenly in individual bowls and serve it topped with the warm croutons.

This recipe serves 4-6

Vegetables for minestrone: carrots, peas, beans, broccoli, cauliflowers, zucchini, potatoes, pumpkin, tomatoes, celery, onions and all other vegetables you prefer.

You can use chicken or beef broth instead of plain water, but you no longer will have a vegetarian dish.

There are frozen mixes, which will cut your preparation time.

RICE CREAM WITH PEARS

2010-04-19T10:43:00.000-07:00

Dessert

For the pears:
4 pears
8 cups water
1 1/4 cups sugar
1 vanilla pod

For the rice cream
1/3 cup rice
3/4 cups water
2 cups milk
1/4 cup sugar

chopped pistacchi (plural for pistacchio)

Prepare pears: arrange all ingredients in a saucepan with lid (not too big, pears should stand and be covered by liquid) and bring to a boil. Lower the heat and simmer, partly covered, for 30-40 minutes; pears have to be tender.
Remove from heat and let them cool in their syrup.

Prepare the rice cream: warm up the milk; in a medium saucepan, bring water to a boil, add a pinch of salt and rice and cook over medium heat until water is mostly absorbed, about 10 minutes, stirring frequently.
Add 1 cup of hot milk and cook over medium heat until it is mostly absorbed, about 10 minutes, stirring frequently. Now add the sugar and the remaining milk, cook over medium heat until it is mostly absorbed, about 10 minutes, stirring frequently.
Remove from heat and let cool down at room temperature (or lukewarm).
Drain pears from their syrup and dice or slice them.
Transfer the cream to individual bowls, top with pears and chopped pistacchi, or any nuts you like such as almonds, hazelnuts....

You can substitute part of the pears cooking water with an equal part of dry white wine (or also red wine) if this dessert id not served to kids.
You can reserve syrup in a well closed glass jar in the refrigerator for a couple weeks (or freeze it) and you can use it to dip ladyfingers or to wet sponge cakes.

FARRO SALAD WITH FRESH VEGETABLES

2010-04-12T10:51:00.000-07:00

Appetizer - Entree

1 1/2 cup farro
1 small container of cherry tomatoes, quartered
1 zucchina (Italian squash), julienne cut
1 carrot, julienne cut
1 cucumber, peeled and thinly sliced
2 celery stalks, thinly sliced
1/2 cup green olives, roughly chooped
4 tbsp capers, packed in salt, rinsed and roughly chopped
2 tbsp basil, finely chopped
1 clove garlic, peeled and quartered
3 tbsp extravirgin olive oil
Salt and pepper

Put a large pot of water to a boil; when ready, add salt and farro. Cook for 30-35 minutes, until al dente, drain and transfer to a bowl, season with 1 tbsp of olive oil, tossing well to coat, and set aside.
In a little bowl combine the remaining olive oil, salt, garlic, pepper and basil (and a few drops of really good balsamic vinegar), mix and set aside.
In a bowl, big enough to contain all ingredients, combine all vegetables, farro and olive oil mixture (with or without garlic), toss well to coat and refrigerate until serving time.

This recipe serves 4-6 and can be served as appetizer or entree.

This is the basic recipe; you can add: hard boiled eggs, mozzarella, grilled chicken breast, tuna in olive oil, peppers, onions and whatever your fantasy or taste suggest you.

Farro is similare to rice but, being richer in fibers, it's healthier and takes longer to cook.

CRUSTLESS ZUCCHINI QUICHE

2010-04-05T12:37:00.000-07:00

Vegetarian - side dish - appetizer

15 oz Ricotta
2 cups sliced zucchini
1/2 cup mozzarella, grated
1 small onion, chopped
1/2 cup milk
3 eggs beaten
1 tbsp basil, chopped
1 tsp oregano
2 tbsp Extra virgin olive oil
salt and pepper

Preheat oven to 350

Grease a 9" quiche pan with half of the olive oil, brushing it all over the pan.

In a small skillet over medium-high heat, warm the remaining olive oil and sautee onion until translucent; add zucchini and cook them until soft, add a couple tbsp of water if needed. Remove from heat and let cool down.

In a bowl combine ricotta, mozzarella, milk, eggs and spices; when the zucchini mix is cool, stir it in the cheeses/eggs mixture. Adjust with salt and pepper to taste.

Pour the "batter" into the pan and bake, on central rack, for about 1 hour, or until golden and firm.

If you desire a crustier top, you can sprinkle it with a mix of grated Parmigiano and bread crumbs before baking.

Serve immediately.

This recipe serves 6.

VEGETABLE MEATBALLS WITH POTATOES

2010-03-29T11:39:00.000-07:00

Second course - Entree

1 1/2 lbs potatoes, peeled and cubed
9 oz zucchini (small ones), coarsley chopped
1 lb ground beef, lean
1/4 cup grana or parmigiano, grated
3 tbsp Extra virgin olive oil
1 large egg
1 tbsp chopped basil
Salt and pepper

Bring a big pot of water to a boil.

In the mean time, sautee zucchini in a skillet with 2 tbsp of oive oil, on high heat, for a couple minutes.

In a big bowl, combine meat, zucchini, cheese, egg, basil, salt and pepper to taste and mix well to combine.

Preheat oven to 375.

Divide mixture into 30 portions and shape into meatball.

When water boils, add salt and potatoes and boil them for 2 minutes, drain.

Line a baking sheet with parchment paper, grease it with the remaining olive oil, brushed evenly and arrange meatballs and potatoes; sprinkle with salt.

Bake on the central rack of the oven for 20-25 minutes; serve immediately.

You can serve this dish with a fresh salad.

This recipe serves 6.

SPAGHETTI WITH TUNA SAUCE

2010-03-22T11:58:00.000-07:00

First course - entree

1 lb Spaghetti
2 cans tuna in olive oil
1 tbsp capers, packed in salt, rinsed and chopped
2 anchovy fillets (optional)
1 clove garlic, minced
1 bunch pasley, leaves only, chopped
1/2 tsp tomato paste
1/4 cup black olives, pitted and roughly chopped
1 14-oz can peeled San Marzano tomatoes, roughly chopped
2 tbsp Extra virgin olive oil

Put a tall pot of water to a boil.
Drain the tuna, reserving the oil; crumble it.
In a big skillet on low heat, warm olive oil; add capers, anchovies and garlic and simmer, stirring, until anchovies are dissolved.
Stir in the San Marzano with their sauce, tomato paste and olives and simmer for 8-10 minutes.
Now add the tuna, stir and simmer for 5 more minutes.
Add salt and spaghetti to the boiling water and cook until "al dente" and drain it, reserving some water to thin the sauce if it's too thick.
Place spaghetti in the skillet with the sauce and toss to coat evenly, sauteeing on medium heat.
Sprinkle with the chopped parsley and serve immediately

Substitutions:

You can use strained tomatoes, if you don't like piecs of tomatoes in your sauce, same quantity.
You can use the tuna olive oil instead of the fresh one, it is more flavorful but less fresh; the choice is yours, I usually use the fresh one, but if I need to add some extra oil, I add the tuna one.
You can use any pasta you like, it's just usual to use spaghetti.
You can use 1 tsp of anchovy paste instead of anchovy fillet, if you decide to use it.

GRILLED SWORDFISH STEAKS

2010-03-15T11:53:00.001-07:00

Entree - Second course

3 swordfish steaks about 1 lb. each
6 medium tomatoes, cut in wedges
2 sprigs oregano, leaves only, chopped
1/2 jar black olives, pitted and chopped
5 basil leaves, chopped
3 cloves garlic, 2 minced 1 sliced
6 tbsp Extra Vergin olive oil
Salt and pepper (or hot pepper flakes)

Marinate fish with 4 tbsp oil, oregano and the sliced garlic, evenly rubbed on both sides of fish steaks.
Prepare the tomatoes: in a skillet over medium-high heat, warm the remaining oil; sautee the minced garlic until golden, add tomatoes and olives, cook until sauce thickens.
Remove from heat, stir in the basil and season with salt and pepper.
Preheat the grill or the grilling pan; discard garlic from the marinade (if it burns it gives a bitter taste to the food) and transfer fish to the hot grill, season with salt and cook about 6-7 minutes each side (or until desired doneness).
Transfer steakes to a cutting board and slice them about 2" thick.
To serve, arrange slices on a platter and serve the tomatoes as side.

If you can't find good, savory fresh tomatoes, you can use peeled San Marzano tomatoes with their sauce.
You can, as well, use salmon or tuna steaks.