BELLA ITALIA IN RENO, NV- History of the name

Since there still is some confusion about which one is the real original Bella Italia in Reno, we're publishing copy of the Washoe County DBA search results (anyone can do it: it's public).

When we moved to Reno, we decided to use the Doing Business As (DBA) name Bella Italia because it represent what most people think about our Country. The reason of this post is because there's another business in town with our name, claiming to be the original one: this is not true, we filed the DBA registering the name in 2007.

BAKED CHICKEN BREAST

Entree - meat - light - lactose intolerant safe

2 chicken breasts (boneless, skinless)

1 cup of roughly chopped prosciutto

1 onion, finely minced

2 tbsp extra virgin olive oil

1/4 cup brandy or cognac

Parchment paper (or wax paper), cut in 4 pieces

Dice meat in cubes about 1 1/2" and dredge them in flour.

Preheat oven to 370.

Warm oil in a non-stick skillet, sautee onion until translucent, add prosciutto and meat, and sautee for 3-4 minutes, until meat is golden on all sides; pur brandy in and cook for a couple more minutes (add a litle chicken stock if meat is too dry).

Divide meat and its cooking juices evenly between the 4 pieces of paper, close paper tightly but not too close to meat, and arrange on a baking dish. Bake in oven for about 20 more minutes, or until cooked thoroughly.

Serve immediately opening the "paper pockets" directly at the table.

Serve with baked potatoes and/or steamed/boiled/sauteed vegetables or a fresh salad.

- Celiacs can avoid the use of flour

- Don't worry about alcohol, it evaporates while cooking - but its flavor pairs perfectly with chicken

- You can use same quantity of pancetta instead of prosciutto; in this case avoid oil and sautee onions and pancetta together

- You can also add peas (fresh or frozen) to the meat right before placing in oven.

TOMATOES STUFFED WITH FARRO

Appetizer or entree - Vegetarian

1 cup farro

2 small onions, thinly sliced

2 cloves garlic

10 basil leaves

6 tbsp sweet pecorino (not aged), grated

4 tbsp extra virgin olive oil

2 cup vegetable broth, warm

6-8 ripe tomatoes, depending on the size

salt and pepper

Cut tomatoes in half, remove seeds, season with salt and arrange them, cut side down, to loose their water.

Cook farro in abundant boiling salted water for about 30 minutes.

In the mean time, in a skillet over medium heat, warm 3 tbsp of the olive oil and sautee onions until translucent, then add 1/4 of vegetable broth and stew them for 15 minutes.

Drain farro and toss it into the skillet, mix well and cook for 10 more minutes "risotto-style" adding the vegetable broth little by little.

Preheat oven to 375.

Chop basil and garlic and add them to farro along with cheese and the remaining olive oil.

Stuff tomatoes with this mixture and arrange them on a baking sheet, greased or lined with parchment paper; bake them for about 10 minutes or until golden on top.

This recipe serves 6-8 people

- If you use cherry tomatoes, you can make more and serve them in a mixed appetizer.

STUFFED FISH ROLLS

Super light fish entree - celiac and lactose intolerant safe

Since we are right after holidays, we thought we need a light recipe so, here it is.

FOR THE ROLLS

8 fish thin fillets (sole, tilapia...) or 16 smaller ones

5 oz fresh (or frozen) salmon

4 tbsp extra virgin olive oil

4 tbsp lemon juice

12 sprigs chive

lettuce, salt and pepper

FOR THE COURT BOUILLON

1 cup white wine

1 cup water

1 carrot

1/2 celery stalk

4-5 parsley stems

1 bay leaf

First of all marinate fish fillets: brush them with olive oil, sprinkle with 2 tsbp of lemon juice, salt and pepper and set aside for 30 minutes.

In the mean time, prepare the court bouilon: arrange all its ingredients in a pot, bring to a boil, than lower heat and simmer for 20 minutes.

Clean and roughly chop the salmon, season it with the remaining lemon juice, salt, pepper and 4 of the chive sprigs, chopped.

Spread this mixture over the fillets, roll them and tie them with the remaining chive sprigs.

Pour the court bouillon in the bottom part of the steamer, line the steamer basket with the lettuce leaves, arrange rolls over it and steam, covered, for about 8-10 minutes.

Serve immediately with fresh salad and/or steamed or boiled vegetables.

This recipe serves 4

- Try to make smaller rolls and all about the same size, in order to reduce cooking time (so you'll preserve nutrients) and in order to be sure that they'll be fully cooked in the same time.

LINGUINE WITH PESTO, CLAMS AND GREEN BEANS

Entree - complete meal

2 lbs clams

1 lb linguine

1/2 green beans, cut into 1" long pieces

1 clove garlic, crushed

2 tbsp extra virgin olive oil

4 tbsp pesto

Bring a tall pot of water to a boil.

Meanwhile, warm 1 tbsp of oil in a large skillet over medium heat, add garlic and clams, cover with lid and cook until clams open; discard closed ones. Remove them from the skillet and shell half of them and keep warm. Reserve a cup of the clams water, after having carefully filtered it, through a fine strain, in order to remove sand and shell pieces.

Once the water boils, add salt and green beans and, when water starts boiling again, add pasta.

Put all clams back in the previous skillet (on low heat), drain pasta with the green beans and arrange it in the skillet drizzle with the remaining olive oil and mix well to combine; add pesto and remove from heat. Toss well to coat all ingredients; if it is too thick, use the clams water, little by little, to thin it.

Serve immediately.

-If you don't find fresh clams, you can use frozen ones.

MUSHROOM SOUP

Soup - vegetarian - lactose intolerant and celiacs safe

1 lb white mushrooms

1.5 oz Italian dried porcini mushrooms

2 medium potatoes

1 clove garlic

1 small onion

1 rosemary sprig, leaves only

3 sage leaves

2 tbsp extra virign olive oil

6 cups vegetable (or chicken) broth

Put broth in a saucepan, warm it up and keep it warm.

Soak dried orcini in lukewarm water for 20 minutes.

In the mean time, peel and dice potatoes; arrange onion, garlic, rosemary and sage and finely mince them; dice whit mushrooms.

In a large saucepan with lid, on medium-high heat, warm the olive oil and sautee the onion mixture until onion are lightly golden, then add the white mushrooms and mix to combine.

Remove porcini from water and squeeze them; carefully filter water, in order to remove all impurities, and set it aside. If needed, cut the bigger slices of the porcini mushrooms, add them to the saucepan, mix well and sautee for 2 minutes.

Now add the mushrooms' water and about 4 cups of the warm broth. Bring to a boil and then lower the heat to minimum, cover and simmer for about 30 minutes. Adjust with salt, if needed.

Blend half of the mushrooms and all the potatoes (if you can find them all, it's not mandatory) until you obtain a smooth cream.

Put it back in the saucepan, on the stove, and simmer for 10 more minutes.

Serve immediately, in individual bowls, with bread croutons and drizzled with some really good extra virgin olive oil.

- If the soup is too thick, use some of the warm broth left in order to thin it.

- If you want, you can cook pasta in it (tubetti is the best cut to be used in soups): in this case you will need to add some of the reserved broth.

- If you like, you sprinkle the soup with a little bit of good Parmigiano, just a little otherwise it will cover the mushrooms' delicate flavor.

GOURMET CUSTARD

Dessert - vegetarian


2 cups milk
2 eggs
2 tbsp Italian 00 flour
2 tbsp sugar
1 cup mascarpone cheese, divided in 2 equal parts
1/4 cup roughly chopped dark chocolate
chocolate/vanilla lady fingers
whipped cream and chocolate chips to decorate


First of all prepare the custard: in a heavy bottomed casserole combine flour and sugar and mix, add eggs and start whisking; while whisking, pour milk in a gentle stream until all ingredients are well combined.

Put casserole on medium heat and, constantly stirring, warm until it starts boiling; at that moment remove from heat and divide in two parts. Add chocolate to one of them and mix well until chocolate is melted and well combined.

Set custards aside to cool down; stir them occasionally to prevent film on top.

When they're cold, stir mascarpone in both custards.

Prepare 6 individual bowls: layer 2 ladyfingers on the bottom (dipped in whatever liquid you like), top with one custards, 2 more ladyfingers and finish with the other custard.

Decorate with whipped cream and sprinkle with chocolate chips.

Serve immediately.


This recipe serves 6.


- Liquids to be used: milk, coffee, liqueur, hot chocolate (only after it cooled down)
- If you warm up the milk, the custard will be ready in a shorter time
- If you want to prepare this dessert in advance, don't decorate it, cover with plastic wrap (custard absorbs odors) and keep it in the fridge; decorate immediately before serving it.
- You can serve these custards with pandoro (typical Italian Christmas cake): place a slice on a plate and arrange custards on both sides of it, top with either chocolate chips or powdered sugar or cocoa powder or melted hot chocolate....