TURKEY BREAST ROLL

Meat entree - Lactose and gluten free - light (dietetic)

1 1/2 lb turkey breast, in a single slice about 1" thick
3-4 slices prosciutto di Parma (if slices are small, consider enough to cover the meat)
1/4 cup Italian dried black olives, pitted and roughly chopped
2 tbsp chopped almonds
10 oz spinach, cooked and squeezed
2 oz smoked pancetta, diced
5 tbsp Italian extra virgin olive oil
1 cup dry white wine
1/8 cup Marsala
Warm vegetable broth
1 clove garlic, crushed
Rosemary and sage
Salt and pepper

Pound meat in order to obtain an evenly thick slice.

Mix together olives, almonds and 2 tbsp olive oil, spread on the meat and line it with prosciutto slices.

Sautee spinach, in a non-stick skillet over medium heat, with 1 tbsp olive oil and garlic, then transfer over prosciutto; roll meat and tie with butcher's string.

In a deep saucepan with lid, warm the remaining olive oil and brown the roll until golden on all sides. Remove it from the saucepan and sautee pancetta until golden, then return the roll into the pan and and Marsala. Let evaporate and repeat with wine.

Add rosemary ad sage; cook the roll on medium-low heat, covered with lid, for about 1 hour, adding warm vegetable broth (from time to time, as needed), turning the roll occasionally. Season with salt and pepper.

When cooked, wrap your roll in foil and let rest 5-10 minutes.

In the meantime, reduce the sauce, if to thin, or add some broth, if too thick.

Unwrap the roll, untie and slice it, serve with it's cooking juice and fresh salad.

This recipe serves 6-8


- This is a light preparation: only 274 calories per serving (if calculated on 8 servings).
- You can add some cheese, on top of the spinach, but this will raise your calories count.
- It's gluten and lactose free.
- It's great at room temperature, also!
- It becomes a complete meal if served with some bread, breadsticks or taralli.

EASY AND FAST BORLOTTI BEANS AND PORCINI SOUP

Soup - vegetarian - lactose and gluten free

2 oz Italian dried porcini
3 14-oz cans Italian borlotti beans, drained
4 oz white mushrooms, cleaned and diced
1 carrot
1 onion
1 celery stalk
1 garlic clove
2 tbsp Italian extra virgin olive oil
1/4 cup freshly chopped parsley
5 cups warm broth (chicken or vegetable)
Salt, pepper, rosemary and sage

Soak mushrooms in lukewarm water for about 20 minutes.

In the meantime, chop onion, carrot and celery together. In a big saucepan saucepan with lid over medium-high heat, warm up 1 tbsp olive oil and 2 tbsp broth and sautee all chopped vegetables until soft, then add beans and 4 cups of broth.

Add herbs, lower heat to low, cover with lid and simmer for about 15 minutes.

Drain porcini, carefully filter the water and add it to the beans soup; keep cooking for about 15 more minutes, seasoning with salt and pepper, if you like it. Cut big slices of porcini into smaller pieces.

In a skillet over medium-high heat warm the remaining olive oil and sautee garlic until golden, then add white mushrooms and porcini. Season with salt. Sprinkle with chopped parsley and cook until desired doneness, using some tbsp of the beans soup broth, if necessary.

Blend some of the beans soup, in order to obtain a thicker soup, then stir in the mushrooms.

Serve in individual bowl drizzled with Italian extra virgin olive oil and sprinkled with some more freshly chopped parsley.

This recipe serves 6-8


- This soup should be thick and creamy, if too thick add some more broth.
- You can cook some Italian pastina in the soup, or some Italian ditalini.
- You could substitute the borlotti beans with Italian cannellini beans or do a mix of the 2 varieties.

FUSILLI CORTI BUCATI WITH TOMATOES AND ZUCCHINE

Pasta entree - Vegetarian and lactose free (read notes below)

1 lb Italian slowly dried Fusilli bucati corti (short hollow fusili)
2 green zucchine
3 ripe tomatoes
5 basil leaves
1 garlic cloves, minced
1 medium onion, chopped
1 tbsp Italian anchovy paste or 3 anchovy fillets (optional)
3 tbsp Italian extra virgin olive oil
Salt


Cut zucchine in half lengthwise and thinly slice them.

Bring a large pot of water to a boil, add salt, then pasta.

In the meantime, dice tomatoes and arrange them in a bowl with shredded basil, 1 tbsp of olive oil, anchovy paste and a pinch of salt; stir until the paste is dissolved and set aside.

In a large non-stick skillet, over medium-high heat warm the remaining olive oil and sautee onion and garlic until onion is translucent. Then add zucchine and sautee, stirring, for a couple of minutes. Season with salt.

Lower het to medium and, if needed, add a few tbsp of water and cook for about 5 minutes. Add tomatoes with all their juice and cook for another 10 minutes. Remover from heat.

Cook pasta for about 7-8 minutes, drain (always remember to reserve some of the cooking water) and transfer in the skillet with the sauce; sautee over medium-high heat, tossing to coat well, for about 2 minutes. If the sauce thickens too much, add a few tbsp of the reserved cooking water.

Serve immediately, sprinkling with some more fresh chopped basil or parsley (or both).

This recipe serves 4-5


- This is a perfect recipe for summertime!
- If you use anchovy fillets, melt them in the skillet with olive oil before sauteing onion and garlic.
- This is lactose free and vegetarian (provided that you don't use anchovies).
- If you like garlic flavor, but don't want it in your dish, just halve (or quarter) the clove and marinate it with the chopped tomatoes.
- If you can't find flavorful fresh tomatoes, you can use our Pomodorina sauce, which is perfect.

SWORD FISH FRITTERS

Appetizer - Lactose free

2/3 cup Italian 00 flour
1/2 lb sword fish, diced
10 sage leaves, finely chopped
2 tbsp Italian extra virgin olive oil
1 garlic clove, minced (optional)
Water
Salt, pepper
Olive oil to fry


In a bowl mix flour, extra virgin olive oil and enough water to obtain a thick batter.

Then mix in sage, salt, pepper, fish and, if you like it, minced garlic.

Bring oil to temperature, than spoon in the mixture.

Cook until golden on both sides, spoon out and drain on paper towel to absorb excess oil.

Serve warm.


- This is a perfect recipe for a mixed appetizer.
- You can customize it: grilled vegetables, other fish, roasted chicken....

ANOTHER PASTA SALAD

Pasta entree - lactose free - Vegetarian and gluten free (read notes below)

2 lbs Italian ditalini
2 5-oz cans Italian tuna in olive oil
1 14-oz can Italian chick peas
1 14-oz can Italian cannellini beans
3 big ripe tomatoes
1 cucumber
3 tsp Italian anchovy paste
4 tbsp Italian extra virgin olive oil
2 cloves garlic, peeled and quartered
2 tbsp Italian capers, packed in salt
2 tbsp freshly chopped basil
2 tbsp freshly chopped parsley
Salt


Bring a large pot of water to boil.

In the meantime, rinsed capers and soak them for about 10 minutes in lukewarm water.

Peel and dice cucumbers, drain and rinse chick peas and cannellini beans, drain tuna but reserve its oil.

Dice tomatoes and arrange them, with 1 tbsp of olive oil, garlic and basil, in a large bowl, able to contain all ingredients. The add cucumbers, beans and chick peas, capers and tuna. Mix well.

When water boils, add salt and ditalini, stir and cook until al dente, about 7-8 minutes. Drain it, quickly rinse it under cold running water, to stop the cooking. Spread on a kitchen cloth to cool down completely.

Transfer ditalini to the bowl with all other ingredients, and parsley and mix well.

In a little bowl, mix anchovy paste, olive oil, until all the paste is well combined with the olive oil.

Season the salad with this seasoning and, if needed, some extra salt.

Refrigerate for 2 hours at least.

This recipe serves 8-10


- It's a perfect dish for a buffet.
- It's great during summertime.
- Remove garlic before serving it.
- If you want a vegetarian dish, avoid tuna and anchovy paste.
- For a gluten free version, use Italian corn anellini (we carry them).
- It's lactose free!!

MY STYLE POTATOES AU GRATIN

Side dish - Gluten free - Vegetarian and lactose free (read bottom notes!!)

4 potatoes, medium-big
1/2 cup chopped prosciutto
1 cup Parmigiano reggiano, grated
1 big onion, chopped
4 tbsp Italian extra virgin olive oil
1/2 cup warm vegetable broth


Boil potatoes, whole with skin on, for about half of the usual cooking time, drain and let the cool down enough to handle them

In the meantime, in a small non-stick skillet, warm 2 tbsp of olive oil and sautee onions, until translucent, add chopped prosciutto and broth; cook for a 2-3 of minutes, then remove from heat.

When potatoes are cooled down, peel and slice in 1/4" thick rounds.

Preheat oven to 375

With the remaining olive oil, grease a 9x13 baking pan, arrange potato slices, slightly overlapping them, on a single layer; pour onion-prosciutto-broth mixture all over the potatoes. Season with salt and sprinkle with parmigiano.

Cover with tin foil and bake for about 20 minutes, remove foil and broil until golden.

Serve immediately.


- It's a perfect complement for roasts or grilled meats or fish.
- You can substitute prosciutto with mortadella or ham or pancetta (or avoid it, for a vegetarian dish).
- Baking time will depend on the size of your potato slices.
- Substitute parmigiano withplain REAL Italian breadcrumbs for a lactose free version.

SUPER EASY PEACH CAKE

Dessert - no baking necessary

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

Italian ladyfingers

3 medium peaches

1 lemon
2-3 tbsp sugar


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 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, sprinkle with a little sugar and let it cool down to room temperature.

Squeeze lemon. Peel peaches and cut in thin wedges and mix them with sugar and lemon juice, this will prevent oxidation.

Line the bottom of a cake pan with ladyfingers quickly dipped in milk.

Pour custard on top of ladyfingers, then top with peache wedges, drained from lemon juice.

Cover with plastic wrap and refrigerate for at least 2 hours.

This recipe is for a 9x9 square pan (or round).


- You may have some custard and peach leftovers, jus make some individual small bowls with them. You can get to a 9x13 rectangular pan with these quantities.
- You can make it with any fruit you like.
- It's a very easy cake that doesn't require baking, only the time to prepare the custard, so perfect for summertime.
- Use ONLY Italian ladyfingers, they're one of the key ingredients to have a great result.