Dear frinds, customers and followers!!!
We are going to transfer our blog operation to our new blog, in the future. The new blog is: bellaitaliareno.blogspot.com
We hope you keep following us there!!!!
Tuesday, September 10, 2013
MAC AND CHEESE ITALIAN STYLE
First course - Pasta entree -Vegetarian - Gluten intolerant safe (READ notes below)
1 lb Italian penne pasta
1 cup frozen peas
1 cup diced carrots
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup mozzarella, chopped
1/4 cup asiago, chopped
1/4 cup provolone, chopped
1/4 cup parmigiano, grated
1 envelope Italian saffron
1/4 cup freshly chopped parsley
Salt
Bring a large pot of water to boil, add salt and vegetables. When water boils again (frozen peas will drop water temperature), add pasta.
In the meantime prepare your sauce.
In a saucepan over medium heat warm olive oil and stir in flour, cooking for 1-2 minutes, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.
When thick, remove from heat, stir in saffron and all cheeses, until they melt; keep warm.
Drain pasta with veggies and toss with cheese sauce.
Serve immediately, sprinkled with parsley.
Serves 4-6
- Italian saffron is much tastier than all other saffron. It will give a nice golden color to your sauce and a nice light "exotic" taste.
- Cooking vegetable with your pasta will allow it to absorb some nutrients lost in water by the veggies.
- You can use a high quality Italian whole wheat pasta, if you like it (our Tomasello is great for that, I used half whole wheat and half normal penne, which cook in the same time).
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.
PICTURE COMING SOON!!!!!!!
1 lb Italian penne pasta
1 cup frozen peas
1 cup diced carrots
1 cup milk, warm
1 tbsp 00 flour
2 tbsp Italian extra virgin olive oil
1/4 cup mozzarella, chopped
1/4 cup asiago, chopped
1/4 cup provolone, chopped
1/4 cup parmigiano, grated
1 envelope Italian saffron
1/4 cup freshly chopped parsley
Salt
Bring a large pot of water to boil, add salt and vegetables. When water boils again (frozen peas will drop water temperature), add pasta.
In the meantime prepare your sauce.
In a saucepan over medium heat warm olive oil and stir in flour, cooking for 1-2 minutes, then pour warm milk, in a thin stream, stirring; cook until it thickens, stirring contantly to prevent sticking.
When thick, remove from heat, stir in saffron and all cheeses, until they melt; keep warm.
Drain pasta with veggies and toss with cheese sauce.
Serve immediately, sprinkled with parsley.
Serves 4-6
- Italian saffron is much tastier than all other saffron. It will give a nice golden color to your sauce and a nice light "exotic" taste.
- Cooking vegetable with your pasta will allow it to absorb some nutrients lost in water by the veggies.
- You can use a high quality Italian whole wheat pasta, if you like it (our Tomasello is great for that, I used half whole wheat and half normal penne, which cook in the same time).
- For gluten intolerant and allergic people: use corn or potato starch to prepare your sauce (same quantity as flour) and use Italian corn pasta, made with only Italian corn flour which is GMO free.
PICTURE COMING SOON!!!!!!!
Thursday, September 5, 2013
OUR GIFT BASKETS
We prepare gift baskets for different budgets. You can also get your customized one... these are just samples!!
Olive oil: all you wanted to ask and never did!!!
Here are some info about olive oils, maybe you know it already, maybe not... we hope this will help
Tuesday, September 3, 2013
CUTLET TRIO
Entree - Lactose safe (READ notes below)
For the cutlets:
1 lb chicken breast, thinly sliced (about 1/8" thick)
1 big eggplant, sliced crosswise (about 1/8" thick)
2 zucchini, sliced crosswise (about 1/8" thick)
3 eggs
1/4 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Salt
To complement:
1 28-oz can Italian San Marzano peeled tomatoes, with their sauce, roughly chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup Italian dried black olives
2 tbsp Italian capers, packed in salt and rinsed
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
Extra virgin olive oil
First of all, prepare your sauce. In a saucepan over medium-high heat warm 2 tbsp olive oil and sautee onion, carrot and celery, until onion becames translucent.
Add tomatoes, capers and olives and lower heat to simmer, cover with lid and simmer for at least 15-20 minutes; stir herbs in and cook 5 more minutes.
In the meantime, prepare the cutlets.
Lightly beat eggs with a pinch of salt and milk.
Dredge chicken breast in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your meat. Repeat with all meat slices, then vegetable slices.
Warm up enough olive oil to fry.
Fry all your cutlets (few at a time), turning them in order to get golden on both sides.
Transfer on paper towel to absorb eccess oil.
Serve immediately, with the sauce on a side and mixed salad.
Serving depends on size of slices.
- You can add marinated artichole hearts to your sauce.
- while you're frying, keep your cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
For the cutlets:
1 lb chicken breast, thinly sliced (about 1/8" thick)
1 big eggplant, sliced crosswise (about 1/8" thick)
2 zucchini, sliced crosswise (about 1/8" thick)
3 eggs
1/4 cup milk
00 Italian flour
REAL Italian breadcrumbs (NOT seasoned or flavored)
Salt
To complement:
1 28-oz can Italian San Marzano peeled tomatoes, with their sauce, roughly chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup Italian dried black olives
2 tbsp Italian capers, packed in salt and rinsed
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
Extra virgin olive oil
First of all, prepare your sauce. In a saucepan over medium-high heat warm 2 tbsp olive oil and sautee onion, carrot and celery, until onion becames translucent.
Add tomatoes, capers and olives and lower heat to simmer, cover with lid and simmer for at least 15-20 minutes; stir herbs in and cook 5 more minutes.
In the meantime, prepare the cutlets.
Lightly beat eggs with a pinch of salt and milk.
Dredge chicken breast in flour, then eggs, then breadcrumbs, pressing with your hand so that breadcrumbs stck firmly to your meat. Repeat with all meat slices, then vegetable slices.
Warm up enough olive oil to fry.
Fry all your cutlets (few at a time), turning them in order to get golden on both sides.
Transfer on paper towel to absorb eccess oil.
Serve immediately, with the sauce on a side and mixed salad.
Serving depends on size of slices.
- You can add marinated artichole hearts to your sauce.
- while you're frying, keep your cutlets warm in the oven.
- DON'T sprinkle with salt while frying or you won't have a crisp cutlet.
- For lactose intolerants: use 1 extra egg and avoid milk.
Saturday, August 31, 2013
INFORMAL COOKING CLASS
Tuesday, August 27, 2013
ITALIAN TOMATO SOUP
Soup - Vegetarian & vegan - Lactose and Gluten free
1 28oz. can Italian San Marzano peeled tomatoes, sliced, with their juice
1 small red onion, thinly sliced
2 tbsp Italian extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped basil
Salt
In a saucepan with lid, over medium high heat, warm olive oil and sautee onions and garlic, until onions are translucent.
Add tomatoes with their juice and cook, over medium heat, for about 15 minutes. Remove from heat and blend until you obtain a smooth texture.
Transfer to the saucepan again, season with salt and cook for 5-10 more minutes, until it reaches your desired thickness; stir in basil.
Serve warm, in individual bowls, drizzled with some more olive oil.
This recipe serves 4
- In order to obtain a good dish, it's very important to use Italian San Marzano DOP (Protected Origin Denomination) which will ensure you're gettin the real San Marzano and not something else. San Marzano are the best peeled tomatoes you can find.
- You can add hot pepper flakes, if you like the extra kick.
- This soup is perfect if served with Italian bread, toasted and rubbed with garlic.
- Italian cans do NOT contain BPA!!!
- It's vegetarian, vegan, lactose and gluten free.
1 28oz. can Italian San Marzano peeled tomatoes, sliced, with their juice
1 small red onion, thinly sliced
2 tbsp Italian extra virgin olive oil
1 garlic clove, minced
1/4 cup chopped basil
Salt
In a saucepan with lid, over medium high heat, warm olive oil and sautee onions and garlic, until onions are translucent.
Add tomatoes with their juice and cook, over medium heat, for about 15 minutes. Remove from heat and blend until you obtain a smooth texture.
Transfer to the saucepan again, season with salt and cook for 5-10 more minutes, until it reaches your desired thickness; stir in basil.
Serve warm, in individual bowls, drizzled with some more olive oil.
This recipe serves 4
- In order to obtain a good dish, it's very important to use Italian San Marzano DOP (Protected Origin Denomination) which will ensure you're gettin the real San Marzano and not something else. San Marzano are the best peeled tomatoes you can find.
- You can add hot pepper flakes, if you like the extra kick.
- This soup is perfect if served with Italian bread, toasted and rubbed with garlic.
- Italian cans do NOT contain BPA!!!
- It's vegetarian, vegan, lactose and gluten free.
Monday, August 19, 2013
FARRO SALAD WITH CALAMARI
Salad or entree - Lactose free
1 1/2 cup Italian Farro
1 lb calamari, thinly sliced
1/2 cup Italian dried black olives
1/2 lb fresh tomatoes, diced
1 tbsp chopped fresh chives
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 garlic clove
1/4 cup Italian capers, packed in salt and rinsed
4 tbsp Italian extra virgin olive oil
Salt
Bring a large pot of water to a boil; when it boils, add salt and farro, stir and cook until al dente (about 25-30 minutes).
In the meantime, warm up 2 tbsp olive oil in a large non-stick skillet and sautee garlic until golden; add calamari and sautee until soft, season with salt (and hot pepper flakes, if desired); discard garlic. Set aside to cool down to room temperature.
When farro is al dente, drain and cool it down under cold water.
Arrange farro and calamari in a bowl big enough to contain both, then drizzle with olive oil. Stir in diced tomatoes, olives and capers; then add herbs and mix well to combine all ingredients.
Season with salt and more oilve oil, if necessary.
This recipe serves 4-8 people, depending on what else is served.
- You can squeeze 1 lemon and add it to the salad dressing
1 1/2 cup Italian Farro
1 lb calamari, thinly sliced
1/2 cup Italian dried black olives
1/2 lb fresh tomatoes, diced
1 tbsp chopped fresh chives
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 garlic clove
1/4 cup Italian capers, packed in salt and rinsed
4 tbsp Italian extra virgin olive oil
Salt
Bring a large pot of water to a boil; when it boils, add salt and farro, stir and cook until al dente (about 25-30 minutes).
In the meantime, warm up 2 tbsp olive oil in a large non-stick skillet and sautee garlic until golden; add calamari and sautee until soft, season with salt (and hot pepper flakes, if desired); discard garlic. Set aside to cool down to room temperature.
When farro is al dente, drain and cool it down under cold water.
Arrange farro and calamari in a bowl big enough to contain both, then drizzle with olive oil. Stir in diced tomatoes, olives and capers; then add herbs and mix well to combine all ingredients.
Season with salt and more oilve oil, if necessary.
This recipe serves 4-8 people, depending on what else is served.
- You can squeeze 1 lemon and add it to the salad dressing
Monday, August 12, 2013
PANZEROTTI FRITTI (fried small pizza pockets)
Pizza - appetizer
For the pizza dough:
1 cup Italian 00 flour
1 cup Italian Semola rimacinata di grano duro (durum wheat semolina, milled twice)
3/4 to 1 cup warm water
1 tsp sugar
1 1/2 tsp dry active yeast
For the stuffing:
14 oz chopped or strained Italian San Marzano
1/2 cup sundried tomatoes packed in extra virgin olive oil, julienned
10 oz mozzarella, shredded
6 oz marinated artichoke hearts, drained
Italian anchovy fillets, packed in oil and drained
2 sliced Ham, cut in strips
1 tbsp freshly chopped basil
1 tbsp freshly chopped oregano
Italian extra virgin olive oil
1 garlic clove, 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.
In the meantime, prepare the tomato sauce for your panzerotti.
In a small saucepan, warm up 1 tbsp olive oil and sautee garlic until golden. Add San Marzano tomatoes and season with salt; cook for about 10 minutes, stir in basil and oregano and cook for 5-10 more minutes, until it thickens; discard garlic.
Roll out the dough about 1/8"-1/4" and cut it in rounds with a cokie cutter.
Lightly spread rounds with tomato sauce (half of the surface), leaving about 1" all around without. Top with sun dried tomatoes, anchovies and mozzarella; artichokes, hams and mozzarella; mozzarella only.
Fold pockets and seal tightly!!
Deep fry them until golden and serve immediately.
The number of panzerotti depends on their size.
- You can bake them at 400° for 15 minutes or until golden. Remember to drizzle with olive oil, if you bake them.
- If you use fast rising yeast, you can mix it to the flours before adding salt (they should not "touch" each other).
- You can also use Italian olives, but remove the pits!
- The choice of good quality ingredients is necessary in order to obtain a good dish!!
- It can be vegetarian, provided that you don't use anchovies or ham
For the pizza dough:
1 cup Italian 00 flour
1 cup Italian Semola rimacinata di grano duro (durum wheat semolina, milled twice)
3/4 to 1 cup warm water
1 tsp sugar
1 1/2 tsp dry active yeast
For the stuffing:
14 oz chopped or strained Italian San Marzano
1/2 cup sundried tomatoes packed in extra virgin olive oil, julienned
10 oz mozzarella, shredded
6 oz marinated artichoke hearts, drained
Italian anchovy fillets, packed in oil and drained
2 sliced Ham, cut in strips
1 tbsp freshly chopped basil
1 tbsp freshly chopped oregano
Italian extra virgin olive oil
1 garlic clove, 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.
In the meantime, prepare the tomato sauce for your panzerotti.
In a small saucepan, warm up 1 tbsp olive oil and sautee garlic until golden. Add San Marzano tomatoes and season with salt; cook for about 10 minutes, stir in basil and oregano and cook for 5-10 more minutes, until it thickens; discard garlic.
Roll out the dough about 1/8"-1/4" and cut it in rounds with a cokie cutter.
Lightly spread rounds with tomato sauce (half of the surface), leaving about 1" all around without. Top with sun dried tomatoes, anchovies and mozzarella; artichokes, hams and mozzarella; mozzarella only.
Fold pockets and seal tightly!!
Deep fry them until golden and serve immediately.
The number of panzerotti depends on their size.
- You can bake them at 400° for 15 minutes or until golden. Remember to drizzle with olive oil, if you bake them.
- If you use fast rising yeast, you can mix it to the flours before adding salt (they should not "touch" each other).
- You can also use Italian olives, but remove the pits!
- The choice of good quality ingredients is necessary in order to obtain a good dish!!
- It can be vegetarian, provided that you don't use anchovies or ham
Monday, August 5, 2013
ITALIAN POLENTA DISCS WITH PORCINI MUSHROOMS
Entree or appetizer - Vegetarian - Gluten free
For Polenta:
1 1/2 cups Italian polenta flour
6 cups of water
2 yolks
1 tbsp Parmigiano Reggiano, grated
For the sauce:
2 oz Italian dried porcini
8 oz white mushrooms
1/2 onion, thinly sliced
1 garlic clove, finely minced
2 tbsp chopped parsley
2 tsp hot pepper flakes (if you like it)
Mozzarella, diced
Parmigiano reggiano, grated
3 tbsp Italian extra virgin olive oil
Salt
Prepare polenta: Bring a large saucepan (with heavy bottom) to a boil. When boiling add salt (like you would do for pasta) and slowly pour corn flour into the boiling water, whisking constantly to prevent lumps. Lower the heat to simmer, stir with a wooden spoon for another couple of minutes, then cover with lid and cook for 45-50 minutes, stir occasionally.
In the mean time, soak dried porcini in lukewarm water for about 20 minutes. slice the white mushrooms.
Remove porcini and squeeze excess water, cut bigger pieces into a desired size, carefully filter soaking water in order to remove dirt and reserve it.
In a large skillet over medium heat, warm olive oil and sautee garlic and onions until garlic is golden, then stir in porcini and white mushrooms. Sautee for about 4-5 minutes, then add a few tbsp of the soaking water you reserved, season with salt, hot pepper flakes and parsley and cook until desired doneness. Remove from heat.
When polenta is cooked stir in yolks and parmigiano, spread it in a baking dish about 1" thikness and wait until it cools down to room temperature.
Cut it in disks and arrange them in a lightly greased baking dish, cover with mushroom sauce, sprinkle with diced mozzarella and/or Parmigiano, and broil until cheese melts.
Serve immediately.
This recipe should serve 4 to 10, dending on disks size and if served as appetizer or entree
- You can add crumbled sausages or bratwurst to the mushrooms or on top of them, before the cheese.
- You can use our Italian mix (dried garlic, hot pepper flakes and parsley), if you'd like, instead of the fresh ones, 2 tbsp would be enough.
- We do sell both Italian polenta flour and REAL dried Italian porcini (which are way more flavorful than their competitors).
- It's gluten free and vegetarian.
For Polenta:
1 1/2 cups Italian polenta flour
6 cups of water
2 yolks
1 tbsp Parmigiano Reggiano, grated
For the sauce:
2 oz Italian dried porcini
8 oz white mushrooms
1/2 onion, thinly sliced
1 garlic clove, finely minced
2 tbsp chopped parsley
2 tsp hot pepper flakes (if you like it)
Mozzarella, diced
Parmigiano reggiano, grated
3 tbsp Italian extra virgin olive oil
Salt
Prepare polenta: Bring a large saucepan (with heavy bottom) to a boil. When boiling add salt (like you would do for pasta) and slowly pour corn flour into the boiling water, whisking constantly to prevent lumps. Lower the heat to simmer, stir with a wooden spoon for another couple of minutes, then cover with lid and cook for 45-50 minutes, stir occasionally.
In the mean time, soak dried porcini in lukewarm water for about 20 minutes. slice the white mushrooms.
Remove porcini and squeeze excess water, cut bigger pieces into a desired size, carefully filter soaking water in order to remove dirt and reserve it.
In a large skillet over medium heat, warm olive oil and sautee garlic and onions until garlic is golden, then stir in porcini and white mushrooms. Sautee for about 4-5 minutes, then add a few tbsp of the soaking water you reserved, season with salt, hot pepper flakes and parsley and cook until desired doneness. Remove from heat.
When polenta is cooked stir in yolks and parmigiano, spread it in a baking dish about 1" thikness and wait until it cools down to room temperature.
Cut it in disks and arrange them in a lightly greased baking dish, cover with mushroom sauce, sprinkle with diced mozzarella and/or Parmigiano, and broil until cheese melts.
Serve immediately.
This recipe should serve 4 to 10, dending on disks size and if served as appetizer or entree
- You can add crumbled sausages or bratwurst to the mushrooms or on top of them, before the cheese.
- You can use our Italian mix (dried garlic, hot pepper flakes and parsley), if you'd like, instead of the fresh ones, 2 tbsp would be enough.
- We do sell both Italian polenta flour and REAL dried Italian porcini (which are way more flavorful than their competitors).
- It's gluten free and vegetarian.
Monday, July 29, 2013
ITALIAN LENTIL SOUP WITH RICE
Soup - Vegetarian - Lactose and Gluten free
1 14-oz can Italian lentils, drained and rinsed
1 cup Italian Carnaroli rice
1 garlic clove, chopped
3 tbsp Italian extra virgin olive oil
1 cup Italian peeled San Marzano tomatoes, roughly chopped
1 tbsp chopped fresh sage and rosemary
8 cups vegetable stock, hot
Freshly chopped parsley
In a saucepan (with lid) warm olive oil over medium heat and sautee garlic until golden, then add San Marzano tomatoes and herbs and cokk for about 2-3 minutes, stirring.
Stir in rice and add 4 cups of the simmering vegetable stock; season with salt (and pepper if desired). Cook about 10 minutes, then add lentils and cook 10 more minutes, until rice is al dente.
If the soups thickens too much, add vegetable stock in small batches, until you reach desired consistency.
Serve in individual bowls sprinkled with fresh, chopped parsley and drizzled with Italian extra virgin olive oil.
This recipe serves 4-6
- You can use Italian farro, instead of rice
- Carnaroli is the best rice for risotto and soups because it holds the "al dente" very well
- San Marzano tomatoes are the best peeled tomatoes (and the ones we carry have no salt - no "nothing" added!!!)
- If you don't want to use chopped garlic, you can use Italian extra virgin garlic infused olive oil
- This soup is great also at room temperature. It can also be frozen, in order to have a good quick AND HEALTHY dinner
- It's vegetarian, lactose and gluten free!!!
1 14-oz can Italian lentils, drained and rinsed
1 cup Italian Carnaroli rice
1 garlic clove, chopped
3 tbsp Italian extra virgin olive oil
1 cup Italian peeled San Marzano tomatoes, roughly chopped
1 tbsp chopped fresh sage and rosemary
8 cups vegetable stock, hot
Freshly chopped parsley
In a saucepan (with lid) warm olive oil over medium heat and sautee garlic until golden, then add San Marzano tomatoes and herbs and cokk for about 2-3 minutes, stirring.
Stir in rice and add 4 cups of the simmering vegetable stock; season with salt (and pepper if desired). Cook about 10 minutes, then add lentils and cook 10 more minutes, until rice is al dente.
If the soups thickens too much, add vegetable stock in small batches, until you reach desired consistency.
Serve in individual bowls sprinkled with fresh, chopped parsley and drizzled with Italian extra virgin olive oil.
This recipe serves 4-6
- You can use Italian farro, instead of rice
- Carnaroli is the best rice for risotto and soups because it holds the "al dente" very well
- San Marzano tomatoes are the best peeled tomatoes (and the ones we carry have no salt - no "nothing" added!!!)
- If you don't want to use chopped garlic, you can use Italian extra virgin garlic infused olive oil
- This soup is great also at room temperature. It can also be frozen, in order to have a good quick AND HEALTHY dinner
- It's vegetarian, lactose and gluten free!!!
Monday, July 22, 2013
GRILLED VEGETABLES DISH
Side dish or appetizer - lactose and gluten free - vegetarian (read bottom notes) - light
1 Red bell pepper
1 yellow bell pepper
1 eggplant
2 zucchina (zucchini is a masculine plural, but zucchina is feminine - zucchine for plural)
For the green "sauce"
1 bunch fresh parsley, leave only
1/5 cup Italian capers, packed in salt and rinsed
3 Italian anchovy fillets, packed in olive oil
2 cloves garlic, cut in 3-4 parts
High quality Italian extra virgin olive oil
Salt and Pepper
Over the open flame, sear the bell pepper; remove stem, seeds, skin and inner white ribbing. Halve them and cut each half in 4-6 slices (lengthwise) and set aside.
Slice eggplant and zucchine in 1/4" slices lengthwise, brush all vegetables with olive oil and grill them to desired doneness.
Prepare the green "sauce".
Arrange capers, garlic, anchovy fillets and parsley in a blender (or an immersion blender tall glass); pour olive oil in a thin stream and start blending until you obtain a "pesto"-like consistency.
Spread on grilled vegetables.
Serve immediately.
Serves 4.
- You can use it also as a pasta sauce
- I wouldn't use green bell peppers: the other colors (yellow, orange and red) are sweeter.
- You can add some dried Italian black olives to your green "sauce"
- It's lactose and gluten free, light and vegetarian (if you don't use anchovies)
1 Red bell pepper
1 yellow bell pepper
1 eggplant
2 zucchina (zucchini is a masculine plural, but zucchina is feminine - zucchine for plural)
For the green "sauce"
1 bunch fresh parsley, leave only
1/5 cup Italian capers, packed in salt and rinsed
3 Italian anchovy fillets, packed in olive oil
2 cloves garlic, cut in 3-4 parts
High quality Italian extra virgin olive oil
Salt and Pepper
Over the open flame, sear the bell pepper; remove stem, seeds, skin and inner white ribbing. Halve them and cut each half in 4-6 slices (lengthwise) and set aside.
Slice eggplant and zucchine in 1/4" slices lengthwise, brush all vegetables with olive oil and grill them to desired doneness.
Prepare the green "sauce".
Arrange capers, garlic, anchovy fillets and parsley in a blender (or an immersion blender tall glass); pour olive oil in a thin stream and start blending until you obtain a "pesto"-like consistency.
Spread on grilled vegetables.
Serve immediately.
Serves 4.
- You can use it also as a pasta sauce
- I wouldn't use green bell peppers: the other colors (yellow, orange and red) are sweeter.
- You can add some dried Italian black olives to your green "sauce"
- It's lactose and gluten free, light and vegetarian (if you don't use anchovies)
Monday, July 15, 2013
MASTER CHEF'S BAKED PENNE
Entree - complete meal - vegetarian and gluten free (READ NOTES AT BOTTOM)
This recipe has been gently provided by our friend Fabio.
1 lb Italian penne pasta
3 big eggplant
8 oz mozzarella, diced
2 1/2 cups true Italian San Marzano peeled tomatoes with their juice, crushed
5 oz smoked salmon
4 tbsp Italian extra virgin olive oil
1/2 cup dry white wine
2 garlic cloves, finely minced
1 tbsp feshly chopped basil
Salt, pepper, ginger
Preheat oven to 400F
Bring to a boil a large pot of water, when it boils, add salt and cook pasta.
In the meantime, wash eggplant, trim the extremities and cut them lengthwise; scoop out pulp, reserving it leaving about 1/2" all around, creating a
"boat". Sprinkle inside with a pinch of salt, place them, cutside down, in a lightly oiled baking pan and bake for about 15 minutes.
Dice the reserved eggplant pulp. In a large non-stick skillet over medium heat, warm up half of the olive oil and sautee 1 garlic clove until golden,
then add eggplant pulp and sautee for about 10 minutes, stirring; add a few tbsp of hot water if necessary. Add the tomatoes and their juice and cook
for 10 more minutes, then season with salt, pepper, basil and ginger.
In the same time, in another skillet, warm the remaining olive oil, sautee the other garlic clove, add salmon and season with salt and pepper; stir in wine and let
evaporate, then transfer to the skillet with the eggplant sauce.
Drain pasta al dente and transfer to the skillet with the sauce, toss to coat evenly.
stuff the eggplant boats with the pasta and sprinkle with mozzarella, return to the baking dish and broil for 3-4 minutes, until mozzarella is melted.
Serve immediately!
This recipe serves 6
- You can have a vegetarian dish, if you avoid salmon; and it can be gluten free it you use Italian corn penne (or other cut).
- You can use crushed Italian tomatoes, if desired. Italian tomatoes are the best (Italian STYLE does not mean Italian).
- A fresh mixed salad complements this meal perfectly!
- You can find the photo (and the original recipe in Italian) here: http://fabiomasterchef.cucinare.meglio.it/pennette-dei-fans-di-master-chef-di-fabio-del-buono/
This recipe has been gently provided by our friend Fabio.
1 lb Italian penne pasta
3 big eggplant
8 oz mozzarella, diced
2 1/2 cups true Italian San Marzano peeled tomatoes with their juice, crushed
5 oz smoked salmon
4 tbsp Italian extra virgin olive oil
1/2 cup dry white wine
2 garlic cloves, finely minced
1 tbsp feshly chopped basil
Salt, pepper, ginger
Preheat oven to 400F
Bring to a boil a large pot of water, when it boils, add salt and cook pasta.
In the meantime, wash eggplant, trim the extremities and cut them lengthwise; scoop out pulp, reserving it leaving about 1/2" all around, creating a
"boat". Sprinkle inside with a pinch of salt, place them, cutside down, in a lightly oiled baking pan and bake for about 15 minutes.
Dice the reserved eggplant pulp. In a large non-stick skillet over medium heat, warm up half of the olive oil and sautee 1 garlic clove until golden,
then add eggplant pulp and sautee for about 10 minutes, stirring; add a few tbsp of hot water if necessary. Add the tomatoes and their juice and cook
for 10 more minutes, then season with salt, pepper, basil and ginger.
In the same time, in another skillet, warm the remaining olive oil, sautee the other garlic clove, add salmon and season with salt and pepper; stir in wine and let
evaporate, then transfer to the skillet with the eggplant sauce.
Drain pasta al dente and transfer to the skillet with the sauce, toss to coat evenly.
stuff the eggplant boats with the pasta and sprinkle with mozzarella, return to the baking dish and broil for 3-4 minutes, until mozzarella is melted.
Serve immediately!
This recipe serves 6
- You can have a vegetarian dish, if you avoid salmon; and it can be gluten free it you use Italian corn penne (or other cut).
- You can use crushed Italian tomatoes, if desired. Italian tomatoes are the best (Italian STYLE does not mean Italian).
- A fresh mixed salad complements this meal perfectly!
- You can find the photo (and the original recipe in Italian) here: http://fabiomasterchef.cucinare.meglio.it/pennette-dei-fans-di-master-chef-di-fabio-del-buono/
Monday, July 8, 2013
SWEET CREPES WITH SPREADS
Dessert - vegetarian
For the crepes:
2 eggs
1 cup 00 Italian flour
1 cup milk
2 tbsp butter, melted
Salt
For the stuffing:
orange & onion sauce
fig spread
Nocciolata hazelnut spread
To finish:
Confectioners' sugar
fresh fruit
Prepare crepes: in a bowl beat eggs with all ingredients, until you obtain a smoothe batter. Warm a 7" non-stick skillet and grease it with a little olive oil. When warm, pour a ladle of the batter and tilt the skillet until all bottom is covered. When top side begins getting firm, flip it over and cook the other side. It usually doesn't take more than 2 minutes per side. Arrange it on a dish and repeat until you finish the batter.
Spread 1-2 tbsp of spread on your crepes and fold as you prefer (make enough for each spread to satisfy all "eaters").
Lightly grease a baking pan, arrange the folded crepes sprinkle with confectioners' sugar and broil for about 5-10 minutes.
Serve with some fresh fruit.
- If you have plain crepes left you can freeze them with parchment paper between them.
- You can add 2 tbsp of sugar in your crepe batter, if you want a sweeter taste.
For the crepes:
2 eggs
1 cup 00 Italian flour
1 cup milk
2 tbsp butter, melted
Salt
For the stuffing:
orange & onion sauce
fig spread
Nocciolata hazelnut spread
To finish:
Confectioners' sugar
fresh fruit
Prepare crepes: in a bowl beat eggs with all ingredients, until you obtain a smoothe batter. Warm a 7" non-stick skillet and grease it with a little olive oil. When warm, pour a ladle of the batter and tilt the skillet until all bottom is covered. When top side begins getting firm, flip it over and cook the other side. It usually doesn't take more than 2 minutes per side. Arrange it on a dish and repeat until you finish the batter.
Spread 1-2 tbsp of spread on your crepes and fold as you prefer (make enough for each spread to satisfy all "eaters").
Lightly grease a baking pan, arrange the folded crepes sprinkle with confectioners' sugar and broil for about 5-10 minutes.
Serve with some fresh fruit.
- If you have plain crepes left you can freeze them with parchment paper between them.
- You can add 2 tbsp of sugar in your crepe batter, if you want a sweeter taste.
Monday, July 1, 2013
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.
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.
Thursday, June 27, 2013
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.
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.
Monday, June 17, 2013
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.
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.
Monday, June 10, 2013
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....
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....
Monday, June 3, 2013
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!!
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!!
Tuesday, May 28, 2013
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.
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.
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