MEDITERRANEAN ORECCHIETTE

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

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

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

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

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

Salad - Entree - vegetarian - lactose free

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

CRUSTLESS ZUCCHINI QUICHE

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.