ARTICHOKE AND RICOTTA "CAKE"

Entree - appetizer - celiacs-safe - vegetarian

4 artichokes

6 oz ricotta cheese

2 oz asiago (or pecorino), diced

2 slices prosciutto, julienne cut

3 tbsp parmigiano, grated

1 egg

Nutmeg, salt and pepper

Extra virgin olive oil

Slice artichokes in thin wedges and sautee them in a non-stick skillet with 1 tbsp of olive oil; add a few tbsp of water, cover with lid, lower to simmer and stew until tender (10-15 minutes).

Preheat oven to 375.

In the meantime, arrange ricotta in a bowl and add asiago, prosciutto and egg, season with nutmeg, salt and pepper; mix well to combine all ingredients.

Lightly grease a 8" baking pan with olive oil; pour half of the ricotta mixture, half of the artichoke and repeat.

Sprinkle with parmigiano and bake for 25-30 minutes.

Serve warm, or at room temperature, with a mixed salad.

This recipe serves 2

- You can use marinated artichoke hearts, well drained and sliced as recipe requests.

- You can use vegetable broth (or chicken broth) to stew artichokes.

- You can have a vegetarian dish if you don't use prosciutto and chicken broth.

- You can add a couple of tbsp of breadcrumbs (the REAL Italian style: fine and without seasonings) to the parmigiano, in order to obtain a crispier top.

- You can cook it in the microwave (6 minutes at power 8), so you don't have to raise the temperature in your home. It will not be crispy on top, unless you put it for 3-4 minutes under the broiler.

- It's celiacs-safe

- It can be served as an entree or in a mixed appetizer.

FARRO AND EGGPLANT

Entree - Vegetarian

1 cup farro

1 medium eggplant

5 oz Asiago or pecorino, diced

6 cups vegetable stock

1/2 onion, chopped

1/2 cup dry white wine

5 tbsp extra virgin olive oil

1/4 cup chopped parsley

Salt

Bring a pot of water to a boil; when ready, add salt and farro and cook for about 20 minutes. Arrange stock in a separate pot and bring to a boil as well, then lower heat to simmer.

In the meantime, peel and dice eggplant; in a non-stick skillet warm 2 tbsp of olive oil and sautee eggplant with half of the parsley for about 10 minutes; season with salt and set aside.

Drain the farro.

In another non-stick skillet warm the remaining olive oil and sautee onion until translucent, then add farro, stir and cook for a couple of minutes. Pour wine and let alcohol evaporate, always stirring. Now, cook risotto-style adding boiling stock one ladle at a time, only when the previous has been absorbed.

After 8-10 minutes, add the sauteed eggplant, stir and cook risotto-style for the remaining 8-10 minutes (or until desired doneness).

Just before removing from heat, add the cheese, stir and serve immediately sprinkled with the remaining parsley.

This recipe serves 4

- You can avoid precooking farro but this will bring your risotto-style cooking time to 40 minutes at least.

- This recipe can be made with carnaroli rice (no pre-cooking and 18-20 minutes total) or barley

ORECCHIETTE WITH SWORDFISH

Pasta entree - fish

1 lb orecchiette

1/2 lb swordfish, diced

1 small onion, minced

1/2 cup dry white wine

1/4 cup capers, packed in salt and rinsed

1 14-oz Italian peeled San Marzano, roughly chopped with their sauce

4 tbps extra virgin olive oil

Fresh chopped parsley and basil, separated

Sal, hot pepper flakes

In a large sucepan with lid over medium high heat, warm 2 tbsp of olive oil. When it's ready, sautee onions until lightly golden; then add swordfish and sautee for 3-4 minutes, stirring in order to golden it on all sides. Pour in wine and let alcohol evaporate.

Now add tomatoes with their sauce, capers and basil, season with salt and pepper flakes, cover and simmer for about 25-30 minutes.

If it thickens too much, you can thin it with water or, better, vegetable stock.

In the meantime, bring a pot of water to boil, add salt, the remaining olive oil and add orecchiette, stirring constantly for the first couple of minutes.

Cook pasta for about 10-12 minutes or until desired doneness; drain it and sautee in the skillet with the sauce.

Serve immediately, sprinkled with parsley.

- You can crushed Italian tomatoes.

RISOTTO WITH VEGETABLES AND ZUCCHINI FLOWERS

Rice entree - vegetarian - celiacs and lactose intolerants-safe (read notes below)

1/2 cup diced carrots

1/2 cup diced zucchini

1/2 cup peas

1/2 cup diced green onions

1 1/4 cup carnaroli rice

5 cups vegetable stock at least

6-8 zucchini flowers

2 tbsp extra virgin olive oil

1/2 cup dry white wine

2 tbsp grated parmigiano

Put stock in a covered pot on high heat until it boils, then lower heat to simmer.

Prepare the flowers. Open each flower, remove bottom and pistil; wash and pat dry each flower, then cut them in thin strips.

Meanwhile, in a big non-stick skillet warm the olive oil and sautee all the vegetables for 5 minutes, stirring often.

Stir in rice, add wine and let evaporate. Add stock, a ladle at a time, stirring often to prevent sticking, but not continuously. Cook until al dente, about 18-20 minutes.

When the risotto is ready, add flowers, parmigiano and a couple extra tbsp of olive oil (or butter) stir and serve immediately.

This recipe serves 4.

- You can find zucchini flowers at the farmers' market but the availability is limited and, once you buy them, you have to use them within 2 days, at most.

- Carnaroli is the best variety for risotto: a little less starchy and not as easy to overcook as the others.

- You can also add green beans, artichoke hearts, tomaotes, red onions and other vegetables you like.

- It's celiac-safe and vegetarian.

- To make it lactose intolerants safe, don't use parmigiano or butter.

COLD PEA CREAM WITH SHRIMP

Soup - Lactose intolerants and celiacs safe

1 lb peas, fresh shelled or frozen or jarred

12 prawns

1/2 onion, finely chopped

5 basil leaves, chopped

1 1/2 cup vegetable stock

2 tbsp extra virgin olive oil + extra for drizzling

salt

In a saucepan with lid over medium heat, warm 1 tbsp of olive oil and sautee onions until trabslucent. Add peas and stock; cover and when it boils, reduce heat and simmer for 15 minutes.

In the meantime prepare the prawns: peel and devein them, remove tails and cut them into 1" pieces; in a non-stick skillet over medium heat, warm the remaining olive oil, add prawns and sautee until cooked; season with salt and set aside.

Blend peas with their broth until you obtain a smooth cream; transfer it to a serving bowl and stir in the prawns, cover and refrigerate until it's time to serve.

Serve chilled, drizzled with olive oil and sprinkled with chopped basil.

This recipe serves 4.

- If you use jarred peas drain and rinse them, in order to remove some salt, prior to add them to the onion.

- You can use ready-to-eat shrimp, adjusting the quantity (you'll need more than 12...)

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)