CHICKEN BREAST SCALOPPINE

White meat entree - celiacs safe

2 chicken breasts, cut in 1/4"-thick slices

2 cups peas, frozen or fresh

1 cup milk, at least

1/4 cup brandy or cognac

Extra virgin olive oil

Sage and rosemary

Flour (or corn starch for celiacs)

Salt

Dredge meat slices into flour and make sure they're well covered with it, then shake excess flour away.

In the meantime, warm olive oil in a large non-stick skillet and sautee chiken breast on both sides until lightly golden. Season with salt, sage and rosemary and add brandy (or cognac). When alcohol evaporates, add milk, lower heat to simmer, cover with lid and cook for about 10 minutes.

Add peas and cook until they reach your desired doneness; if milk thickens too much, add some more milk preferably warm.

Serve immediately.

This recipe serves 4.

- This recipe can be made with pork loin slices, same thickness.

- Milk is the perfect way to cook meats that tend to be tough because its consistency keeps them moist and the presence of flour or corn starch produces a creamy sauce.

- It is perfect served with rice, pilaf style or risotto (cooked only with broth); this way you'll have a complete meal suitable for celiacs.

- Brandy or cognac have a perfect flavor for this recipe; don't use white wine because it will have a different reaction with milk and it will prevent the creation of the creamy sauce. If you don't have any brandy or cognac, skip this step. If you can't use alcohol due to whatever reason, you can use apple juice or apple cider as suggested by a friend (thanks Jean!).

PIZZA WITH MOZZARELLA, SUNDRIED TOMATOES AND OLIVES.

Pizza dish - Vegetarian


1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
Extra virgin olive oil
24 oz chopped or strained Italian San Marzano
1/2 cup sundried tomatoes packed in extra virgin olive oil, julienned
10 oz mozzarella
1/2 cup dried Italian black olives, remove pits and 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.

Preheat oven to 450.

Divide dough into 4 "balls", roll them out in 2 discs and arrange on a pizza baking dish.

Lightly spread dough with your crushed or strained tomatoes and bake for 5 minutes; remove from oven, add all other ingredients and drizzle with extra virgin olive oil.

Bake for 10 more minutes.

Serve immediately, decorated with chopped basil, if you like.

This recipe makes 2 individual pizze.


- You can also make 1 single pizza, to be divided between the "eaters".

FRESH FRUIT TART

Dessert 

For the custard:
4 eggs
4 tbsp sugar
4 tbsp flour
4 cups milk

For the dough:
2 2/3 cup Italian 00 flour
2/3 cup sugar
6 tbsp butter, diced really cold
2 eggs
1 tsp baking powder
salt

Fresh fruit
unflavored jelly



First of all prepare the dough:

In a bowl mix flour, sugar, a pinch of salt and baking powder; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the tart will become hard.

Wrap the dough in plastic and put it the refrigerator for 30 minutes, at least.

In the mean time prepare the cream (or 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).

Set aside and let it cool, mixing it occasionally to prevent the film on top.

Preheat oven to 375.

Take the dough out of the fridge and roll it over a flour-dusted table, about 1/4" thick.

Put dough disc in a 9" pie-pan (buttered and dusted with flour or lined with parchment paper) and poke it with a fork, in this way you'll allow steam to escape.

Lined the bottom of the dough with parchment paper and top with dried beans, this will prevent "bubbles" in your tart by weighing on the tart. Bake for about 20 minutes then remonve beans and paper and cook for another 5 minutes. Remove from the oven and set aside.

Pour custard into the tart shell (probably you won't need all of it), and decorate with your favorite fresh fruit (or a mix of fruits).

Prepare jelly following the package instructions and brush the tart with it.

Refrigerate for at least 30 minutes (one hour is better) and serve cold.



- If there is some dough left you can either freeze it (in a ziploc bag), in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
- You can add the yellow part of lemon peel to the milk, when preparing the custard: the lemon flavor is perfect with this tart.
- You can line the bottom of the tart shell with crumbled amaretti before pouring the custard.
- If there is leftover custard, serve it in individual bowl with Lingue di Gatto (thin, crisp Italian cookies).

MIXED BRUSCHETTE

Appetizer - Mostly vegetarian (don't use anchovies)

-With tomatoes and mozzarella

4 ripe tomatoes
8 oz mozzarella
fresh basil, julienne cut
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

Wash, pat dry and slice the tomatoes; place slices in a colander to allow them to lose excess water. Slice mozzarella.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Top with tomatoes and mozzarella, sprinkle with basil and a little salt and drizle with extra virgin olive oil.

Serve immediately


- With ricotta, sundried tomatoes and pine nuts

1 15-oz cup ricotta cheese
1/3 cup roughly chopped sunderied tomatoes, packed in oil and drained
2 tbsp pine nuts, toasted
2 tbsp Parmigiano Reggiano, grated
1 pinch oregano (if you find it fresh it's better)
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

In a bowl, mix all ingredients except for oil, garlic and bread, until well combined. Set aside.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Spread with the ricotta mixture and serve immediately.


- With eggplant and anchovies

1 Eggplant, peeled and diced
12 anchovy fillets, packed in oil and drained
2 roasted red bell pepper (you can use the ones in olive oil)
2 garlic cloves
Extra virgin olive oil, salt
12 slices of ciabatta bread

Sautee the eggplant in a non-stick skillet, over medium heat, with 1 garlic clove and a 1 tbsp olive oil, until done.

Transfer the eggplant in the blender along with the galric you sauteed it with and 1/8 cup extra virgin olive oil and blend until you obtain a smooth cream.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil.

Spread with the eggplant cream, top with a few strips of roasted peppers and anchovy fillets.

Serve immediately.


- With bell peppers and green Italian olives

1 red bell pepper and 1 yellow bell pepper, both thinly sliced
2-3 Italian San Marzano peeled tomatoes, crushed (or 1/4 cup of already crushed Italian san Marzano tomatoes)
24 Italian green olives, in brine, halved
1 garlic clove
Extra virgin olive oil, salt
12 slices of ciabatta bread

Sautee bell peppers in a non-stick skillet, over medium heat, with 1 tbsp olive oil. After a couple of minutes, add tomatoes, olives and season with salt. Cover with lid and cook until peppers are soft, about 20 minutes.

Toast bread in oven (or toaster or oven toaster or barbeque, if you use it) then rub it with garlic and drizzle with olive oil. If you like, you can sprinkle with chopped parsley.

Top with lukewarm peppers and serve immediately.


- These recipes are set to prepare 48 bruschette that can be a part of a mixed appetizer (you'll find more ideas in previous posts of our blog).

MUSHROOM GNOCCHI WITH "BRICIOLE" (breadcrumbs) AND SUNDRIED TOMATOES

First course - Entree - Vegertarian - Lactose intolerants safe


2 packages of Italian Mushroom gnocchi
2 cloves garlic, chopped
4 sage leaves, chopped
4 Italian sundried tomatoes in olive oil, julienne cut
1/3 cup briciole (plain REAL Italian breadcrumbs)
1/8 cup high quality extra virgin olive oil
Salt


Bring a large pot of water to a boil.

Meanwhile, in a non-stick skillet over medium heat, warm the olive oil and sautee garlic until golden, then add breadcrumbs, salt and sage, sauteeing until breadcrumbs are toasted. Add sundried tomatoes, mix well to combine and continue cooking until breadcrumbs are toasted again (adding sundried tomatoes will moisten them), then remove from heat.

When water boils, add salt and gnocchi. Keep in mind that gnocchi cook in 2-3 minutes, so always have the sauce ready when you make gnocchi. When gnocchi rise to surface, take them out with a slotted spoon and arrange them in the skillet with the sauce. Bring the skillet back to heat and sautee until breadcrumbs are toasted again.


Serve immediately.


This recipe serves 4


- You can use soaked Italian porcini mushrooms instead of sundried tomatoes, if you like.

- Having just a few ingredients, their high quality is necessary in order to obtain a good dish.

- You can add a pinch of hot pepper flakes, if you like a spicier taste (I would not use pepper)

- If you want to remove garlic, just halve the cloves and sautee them until golden, then remove them.

QUICK BEEF WITH ONIONS AND POTATOES

Meat entree - celiac safe (see note below)

1 lb beef, in one single piece (sirloin, tenderloin, other tender cuts that don't need to be marinated)

2 medium onions, thinly sliced

3 medium potatoes

4 tbsp extra virgin olive oil

1/4 cup dry white wine

Rosemary and sage

Salt (and pepper, optional)

Flour

Poke potatoes with a fork or a toothpick and pre-cook them in the microwave for 7 minutes at power 8 (turn them upside-down at half time). Let them cool down a little, then peel and slice them about 1/4" thick.

Warm half of the olive oil in a non-stick skillet and sautee onions; when they start becoming translucent, add potatoes, rosemary and sage. Season with salt and pepper (optional) and sautee until potatoes are golden. If needed, add a few tbsp of water or broth.

When potatoes and onions are almost ready, warm up the remaining olive oil in a non-stick skillet on medium high heat, dredge meat pieces in flour and sautee them for a couple of minutes on both sides. Pour wine and let alcohol evaporate. If meat pieces are thicker and is needed, add a few tbsp of water or broth.

Serve immediately, with a nice green salad.

This recipe serves 4.

- You can also boil potatoes, skin on, without poking them; keep in mind that this recipe is a quick cooking time one, good for these hot days, and boiling potatoes would extend cooking time and raise your home temperature.

- If you're gluten intolerant you can use corn starch instead of flour.

BELL PEPPERS STUFFED WITH RICOTTA, TUNA AND ANCHOVIES

Entree - Celiac-safe - Complete meal

6 red or yellow bell peppers

1 cup ricotta

7 oz tuna, packed in olive oil, drained

1/5 cup anchovy fillets in olive oil, roughly chopped

3 tbsp Grana or Parmigiano, grated

2 eggs

2 tbsp capers

1/4 cup chopped parsley

1/4 cup chopped basil

1 clove garlic, chopped

5 tbsp extra virgin olive oil

1/3 cup oil cored black olives, pits removed and roughly chopped

1/2 cup vegetable stock

1 cup crushed Italian San Marzano

Salt

Put a big pot of water to a boil, then add salt.

In the meantime, halve peppers lengthwise, included the stem, remove seeds and inner white ribbings; wash them in cold water then arrange peppers in the pot with boiling salted water. Push peppers below water level and boil them for about 5 minutes, drain with a slotted spoon and line them on towels, cut side down, in order to lose all water.

In a bowl arrange tuna, ricotta, capers, parsley, garlic, anchovies, eggs and Parmigiano (or Grana) and mix well to combine all ingredients.

Preheat oven to 375

Line a baking dish with parchment paper, pour the vegetable stock on its bottom. Brush peppers with olive oil, stuff them and arrange them on the baking dish. Cover the dish with foil and seal it along the borders and bake for about 20 minutes.

At that point, remove foil, sprinkle with Grana or Parmigiano and broil until golden on top.

In the meantime, prepare a light tomato sauce. In a saucepan, warm the crushed tomatoes, add chopped olives and basil and season with salt. Simmer for about 10 minutes.

Serve, warm or cold, with the tomato sauce and a salad.

This recipe serves 6.

- If you want, you can use the sauce to season penne (or other short cut), in order to serve a complete meal.

- You can use 2 tbsp of anchovy paste, if you don't like pieces of anchovies.

- You can mix Parmigiano with breadcrumbs (plain, REAL Italian-style) to sprinkle, if you want a crispier top. Since this is a gluten-free dish, DON'T add breadcrumbs or serve with pasta.