MELON JAM

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.

MIXED VEGETABLES SIDE DISH

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

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.

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

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

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

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.