ITALIAN PASTA SALAD

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

1 lb. short cut pasta (orecchiette, elbows, shells...)

4 ripe tomatoes

8 oz fresh mozzarella

4 tbsp extra virgin olive oil

8 basil leaves, chopped

salt and pepper

garlic (optional)

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

In the meantime, dice tomatoes and mozzarella and arrange them in a big bowl; add basil and season with salt, peppe and half olive oil.

Drain pasta a little earlier (one minute or two) and chill it with cold water, or spread it on a clean kitchen cloth.

When pasta is at room temperature, add in to the tomatoes-mozzarella mixture, pour the remaining olive oil and toss to coat well. Cover with plastic wrap and refrigerate until it's time to eat, anyway at least one hour.

Serve sprinkled with some more fresh basil.

This recipe serves 4.

- If you find "mozzarella di bufala" (buffalo mozzarella), this dish will be more flavorful.

- Use a very high quality olive oil, because this is one of the main ingredients of this dish.

- You can add other vegetables (cucumbers, lettuce, peas, carrots...) or other protein sources (boiled eggs, prosciutto, tuna...)
- If you use Italian corn pasta it becomes gluten free
- If you use hard boiled eggs, you still have a vegetarian dish which is ALSO lactose free.

ZUCCHINI "CAKE"

Side dish - Appetizer - Vegetarian

1 lb zucchini, cleaned and thinly sliced

2 cloves garlic, finely minced

1 onion, finely minced

3 tbsp chopped parsley

2 tbsp extra virgin olive oil

1 tsp thyme (or marjoram or basil)

3 eggs

3 tbsp parmigiano, grated

2 tbsp breadcrumbs, real Italian ones: NO seasonings, just plain (plus more for pan)

Butter

In a non-stick skillet on medium-high heat, warm the olive oil and sautee garlic onion and parsley for about 2 minutes; add zucchini, salt and thyme and mix well to combine. Add 3 tbsp of warm water , cover with lid, lower heat to medium-low and cook for about 20 minutes. Set aside and let cool down.

Butter a 9-10" baking pan and dust it with breadcrumbs. Preheat oven to 380 degrees.

In a bowl combine eggs with cheese, breadcrumbs and zucchini; mix well and pour the mixture into the baking pan.

Bake on central rack for about 20 minutes.

Serve hot, at room temperature or cold. It can be part of a mixed appetizer, entree or side dish.

This recipe serves 4-6

- Instead of water, you can use broth

- You can add chopped ham or prosciutto (but it will no longer be a vegetarian dish)

LEMON CUSTARD

Dessert - Lactose and gluten free (see notes below) - lactose intolerants and celiacs safe

1/3 + 1/8 cups sugar

2 tbsp flour (or corn starch - see notes below)

3/4 cup water

1/4 cup lemon juice (1 lemon)

1 lemon peel (only the yellow part because the white is bitter)

2 egg yolks

In a small saucepan arrange sugar, 1/2 cup water and the lemon peel, bring to a boil and let it boil about 1 minute. Remove from heat and let cool down. Discard lemon peel.

In the meantime, in another saucepan, combine flour, yolks lemon juice and the remaining water; mix until well combined.

Slowly pour the warm water in the yolk mixture, whisking to avoid lumps. Put it on medium heat and cook until it thickens. Pour it into individual bowls and let the custard cool down, then refrigerate until the moment to serve it.

This recipe makes 2 individual bowls.

- You can serve it with thin crisp cookies or layer it with ladyfingers dipped in fruit juice.

- It can also be served with strawberries.

- It is dairy free and, if you use corn starch instead of flour, it's also celiacs safe!

COTOLETTA ALLA BOLOGNESE (veal cutlet Bolognese style)

Meat entree

8 slices veal

8 slices prosciutto crudo (Parma ham)

2 eggs

1 cup crushed Italian san Marzano

6 tbsp grated Parmigiano

4 tbsp extra virgin olive oil

Breadcrumbs (plain, not flavored or seasoned)

Lightly beat eggs in a bowl then dip meat slices in; arrange slices in the breadcrumbs and press in order to have them stick well to the meat.

Preheat oven to 400.

Put a big skillet on medium-high heat and warm olive oil and fry cutlets in for 2 minutes each side, remove from oil and line on paper towel so that the oil is absorbed. Season with salt and pepper.

Line the slices in a baking dish, cover each cutlet with one slice of prosciutto, pour tomatoes on them and top with parmigiano.

Bake about 5 minutes or until the cheese melt and serve immediately with a fresh, green salad.

This recipe serves 4.

- You can use crushed, strained or diced Italian San Marzano, don't use the fresh tomatoes because they would be too watery.

- Use only plain breadcrumbs, we have the real Italin style ones (that means PLAIN).

- While Prosciutto is tastier, you can also use regular ham.

RADICCHIO SALAD WITH FARRO AND WALNUTS

Salad - vegetarian - Lactose intolerant safe (no cheese, see below for substitutions)

4/5 cup of farro

2 heads of red Italian radicchio, washed and shredded

1 bunch arugula, washed

4 oz cheese, diced (pecorino, asiago, provolone)

1/4 cup walnuts, lightly roasted and roughly chopped

3 tbsp extra virgin olive oil

1 tbsp basamic glaze

salt and pepper

First of all, cook the farro. Bring a pot with water to boil, add salt and farro, stir and cook for about 30/35 minutes, depending on how "al dente" you like it.

In the mean time, arrange radicchio and arugula in a big bowl together with walnuts and cheese.

Drain farro, chill it quickly under cold water and spread it on a clean kitchen cloth so it will dry and cool properly.

Add farro to the salad and mix well to combine.

In a small bow arrange oil, vinegar, salt and pepper and mix (with a fork or a small whisk) until almosot creamy, pour it over the salad, toss well and serve immediately.

This recipe serves 4.

- You can use any cheese you like, or a mix of cheeses. If you want to use Parmigaino, shave it and don't dice it.

- You can use eggs or tuna (packed in olive oil) instead of cheese or together with cheese.

- You can add a variety of greens: roman lettuce, green/red leaf lettuce, iceberg lettuce and so on...

- You can use barley or rice instead of farro, adjusting the cooking time.

- Remeber that, especially for salads, it's VERY important to use dressing ingredients of superior quality because they are a big part of the result you'll obtain.

PASTA WITH HAM, PEAS AND CREAM

Pasta entree

This is a really simple and fast pasta dish.

1 lb short cut pasta (penne, rigatoni, fusilli, little shells, elbows....)

1 cup peas, frozen or canned/jarred

1 cup diced ham

3/4 cup heavy cream

1 tbsp extravirgin olive oil

1/2 cup milk (optional)

4 tbsp Parmigiano, grated

Salt, pepper

Bring a large pot of water to a boil; when it boils, add salt and then pasta, stir and cook until al dente (7-10 minutes depending on the shape of pasta).

In the mean time, put a large non-stick skillet on medium-high heat and warm olive oil, add ham and sautee for about 1 minute, then add peas and a couple of tbsp of the water you're cooking pasta in. Cook for about 5 minutes and add cream, stir and season with salt and pepper. If it's too thick, use some milk to thin it.

Strain pasta (reserving some water), arrange it in the skillet with your sauce and, over medium heat, toss to coat evenly. If it's still too thick add a few other tbsp of the reserved water.

Serve immediately, sprinkled with grated parmesan.

This recipe serves 4-6 people.

- If you use fresh peas, it may be better to cook them with pasta.

- You can use rosemary rubbed Italian Prosciutto Cotto (cooked ham).

- You can use butter instead of milk or water.

- You can use Prosciutto (Parma), in this case it's better to roughly chop it and, because it dries quickly becoming tough and extremely salty, it's better not to sautee it but to add it at the end.

BARLEY COLD SALAD

Complete meal or appetizer - vegetarian and lactose intolerants safe (see notes at the bottom)

1 cup Italian barley

7 oz cheese (provolone, pecorino or any other cheese you like), diced

8 oz turkey or chicken breast, diced

2 small zucchini

2 medium ripe tomatoes, diced

2 anchovy fillets

1/2 lemon

6 tbsp extravirgin olive oil

Rosemary, sage and garlic (for the breast)

Boil the barley for about 40 minutes in lightly salted water, drain and chill it.

Steam the zucchini until you reach the desired doneness, then dice them and set aside to cool.

In the meantime, sautee the meat in a non-stick skillet with 1 tbsp of oil, chopped rosemary, sage and garlic for about 10 minutes, or until cooked through. Set adise to cool.

Arrange barley, cheese, meat, tomatoes (with their juice) and zucchini in a bowl, then prepare the seasoning.

Blend together the remaining oil (5 tbsp) with anchovies, lemon juice, salt and pepper; drizzle over the salad and toss to coat well.

Refrigerate for at least 30 minutes.

This recipe serves 4-6 people.

- You can serve this dish as a complete meal, as appetizer, as entree, as your fantasy suggest you.

- You can add capers and parsley to the seasoning, if you like them.

- This is a really versatile dish: lactose intolerants can avoid cheese and use hard boiled eggs or shrimp, vegetarians can use eggs instead of meat, you can add as many vegetables as you like: bell peppers, cucmbers, celery, shredded (or boiled and diced) carrots, peas..... there's no limit.

- You can use farro instead of barley, or a mix of the two (cook them separately because they have slight different cooking times).