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...
Monday, November 22, 2010
Monday, November 15, 2010
POTATO PIE
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.
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.
Monday, November 8, 2010
FISH POCKETS
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.
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.
Monday, November 1, 2010
FUSILLI LUNGHI BUCATI NEAPOLITAN STYLE
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.
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.
Monday, October 25, 2010
FARRO SOUP
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.....
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.....
Monday, October 18, 2010
POLENTA RING
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!
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!
Monday, October 11, 2010
MY FAMILY'S CHICKEN
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.
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.
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