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!

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.

ZUPPA INGLESE - ENGLISH SOUP (dessert)

Dessert


1 17-oz. package Lady fingers
4 tbsp 00 Italian flour
4 tbsp sugar
4 eggs
4 cups milk
4 tbsp unsweetened cocoa powder
coffee
rum or other liqueur
whipped cream, crumbled amaretti or chocolate chips (or both) to decorate



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 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). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste. Divide into 2 parts and add cocoa powder to one of them, then set aside to cool stirring occasionally to prevent film on top.

Choose a container of your favorite size (you could also make individual portions).

Mix coffee with a reasonable quantity of rum (or other preferred liqueur): you have to taste it but it has not to be overwhelming.

Quickly dip ladyfingers, one at a time, into coffee mixture and layer them on the bottom of your container, top with chocolate custard, then dipped ladyfingers, "cream" custard and again dipped ladyfingers.

Refrigerate for at least 3 hours.

Serve decorated with whipped cream and amaretti crumbles mixed with chocolate chips.



- If this cake will be served to kids, avoid liqueur and use milk instead.
- You can also serve it on a serving plate, in this case follow these instructions: Line your container with plastic wrap. Layer your cake as described in the recipe then cover with plastic wrap and put in the fridge (not freezer) for about 4 hours. Take it out half an hour in advance, uncover and flip the bowl over the plate. Carefully pull the wrap to help it unmold and remove the remaining wrap. Again, decorate with whipped cream, amaretti crumbles, chocolate chips or whatever else your immagination suggests you!!
- I have no idea where the name comes from.....

RISOTTO WITH PORCINI MUSHROOMS AND SAUSAGE

Rice dish - entree - celiac safe


1 1/4 cup Carnaroli rice
2 sausages, casing removed and crumbled
3/4 cup Italian dried porcini
6 cups chicken broth
1/2 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil
2 tbsp butter


Soak mushrooms in lukewarm water for 20 minutes.

Bring broth to a boil.

Meanwhile, after 20 minutes, remove mushrooms from water, squeeze them and set aside; carefully filter water and reserve it. Cut bigger porcini mushrooms slices in half.

In a large saucepan, warm the extra virgin olive oil and sautee onions and sausages until onions are translucent and sausages are browned; now add mushrooms and sautee for 2 more minutes.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, add the reserved mushrooms water.

Cook for about 17-20 minutes (depepnding on your taste), adding boiling broth little by little and stirring frequently.

Remove from heat, stir in parmigiano and butter and serve immediately!!


This recipe serves 4.



- I prefer to use sausage without fennel seeds (no Italian sausage) because that would be an overwhelming flavor, which will prevent you from tasting the mushrooms.

- You can use low fat (or fat free) cream cheese instead of butter.

- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.

CAULIFLOWER IN TOMATO SAUCE

side dish - vegetarian - celiacs, lactose intolerants, diabetics, diet friendly


1 head cauliflower, cut into florets
1 medium onion, thinly sliced
3/4 cup frozen (or fresh, shelled) peas
1 cup Italian strained tomatoes
1/ cup water
2 tbsp extra virgin olive oil
1/2 tsp cinnamon (optional)
salt and pepper


In a large, deep saucepan (it has to be big enough to contain all ingredients) warm olive oil; add cauliflower and cook, over medium-high heat, for about 5 minutes.

Add onions, season with salt and cook for 2-3 minutes, until onions soften; stir in pepper and cinnamon (optional).

After about 1 minute add the Italian strained tomatoes and the water, lower heat and simmer, covered, until cauliflower is tender: 15 minutes should be enough.

Stir in peas, bring heat to medium and cook, uncovered, for 5 more minutes; adjust with salt and pepper, if needed.

Serve hot or warm.

This recipe serves about 6.



- You can use Italian peeled San Marzano with sauce, if you prefer.

- The reason why I always suggest Italian San Marzano peeled, chopped or strained (and not Italian style) is because the're the sweetest tomatoes you can find: you don't need to adjust their acidity.

- You can sprinkle with chopped fresh basil or parsley, if you like.

- You can prepare this dish ahead of time (up to 3 days before) and keep refrigerated in an airtight container. You'll only have to warm it at the time you need it.

STUFFED FOCACCIA

Pizza


1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
2 tbsp rosemary leaves, chopped
2 tbsp sage leaves, chopped
Extra virgin olive oil

To stuff: cheese, cold cuts, grilled vegetables....


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: if 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 40 minutes, until it doubles in volume. During wintertime it might take longer, during summertime less.

Brush a rectangular non-stick baking pan (about 8x11") with extravirgin olive oil, remove dough from the bowl and arrange it in the pan, "spreading" it with your hands in order to cover the bottom of the pan. Brush with some more olive oil, srinkle with salt and herbs and set aside for 15/20 minutes.

Preheat oven to 375.

Bake focaccia on central rack for about 20 minutes; baking time depends on your oven: my new apartment oven bake better than the one in the old apartment; to be sure it's ready, focaccia should be golden on top and bottom.

Remove from oven and let rest for 5 minutes, then cut in half lengthwise and fill it with your favorite ingredients: cheese and ham, prosciutto, pancetta, grilled vegetables or a mix of them.

Serve immediately.


This recipe serves 2 to 4 depending on the filling and on the meal it's served.


- If you don't want to stuff it, you can bake it immediately after arranging it in the pan. In this case, preheat oven before brushing pan.

- You can top dough with tomatoes and/or onions right before baking it.

PORK AND BORLOTTI BEANS SOUP WITH POLENTA

Soup - complete dish - celiac and lactose intolerants safe


1 cup Polenta flour
6 slices pancetta, quartered
1/2 medium onion, finely chopped
2 cloves garlic, chopped
2 tbsp tubed tomato paste
2 cans borlotti beans, drained and rinsed
4 cups chicken broth
2 tbsp extra virgin olive oil
salt and pepper


Bring a pot with at least 4 cups water to a boil, add salt and slowly pour flour in it, stirring constantly in order to prevent lumps. Lower heat and simmer for about 50 minutes, stirring occasionally. Once it's ready, pour it in a greased rectangular baking dish and let cool down to room temperature.

In a medium saucepan, over medium-high heat, cook pancetta until browned and crisp; transfer it to a plate and throw fat away.

In the same saucepan, warm olive oil and sautee onions and garlic, stirring for about 2-3 minutes (until onions are translucent); add beans, broth, tomato puree, pancetta, salt and pepper (carefully, due to pancetta and canned beans) and cook over medium heat for about 15 minutes.

Cut polenta into your favorite shape.

Lightly grease a non-stick skillet and, over medium-high heat, sautee polenta pieces, turning them once, until golden on both sides: you should obtain a "crouton" result.

Serve soup immediately in individual bowls, dividing pancetta evenly, topped with polenta croutons.

This recipe serves 4-6



- You can use remaining polenta, if any, cut in pieces, grilled or sauteed, topped with Grana Padano or Parmigiano flakes and a drop of chestnut honey, as appetizer.

- If you don't find pancetta, you can use non-smoked bacon but cut away a big part of fat before cooking it: it will result lighter to digest, and lower in calories.

- Having polenta croutons, this dish is safe for celiacs.