PEAS AND RICE "BALLS"

Appetizer - vegetarian - lactose free (see notes at bottom)

300 gr. Carnaroli Italian rice

1 jar peas, tiny and sweet, drained and rinsed

1 jar marinated artichokes, roughly chopped

1/4 cup sundried tomatoes, packed in olive oil, drained and julienned

5 tbsp Parmigiano, grated

2 eggs

4 tbsp parsley, chopped

Breadcrumbs, really Italian (fine, no flavors added one)

Vegetable broth

Extra virgin olive oil

Boil rice in the vegetable broth until desired doneness. Drain and arrange in a bowl.

Add Parmigiano, peas, artichokes, sundried tomatoes and parsley. Mix well so all ingredients are well combined.

Form "balls" about the size of a walnut.

Beat eggs in a plate and arrange breadcrumbs in another.

Roll "balls" in the eggs, then in the breadcrumbs in order to coat them completely. Repeat.

Deep fry "balls" in hot olive oil. Arrange them on paper towel to absorb excess oil.

Serve immediately.

- It's hard to predict how many portions will there be: it depends on how big the "balls" are going to be.

- If you don't use Parmigiano, it will be a lactose free dish. It's also vegetarian.

- This recipe is perfect for an appetizer.

- If you flatten the "balls", before passing them in egg and breadcrumbs, the frying time and the necessary oil will be less.

- You can add chopped prosciutto or ham or bacon (cooked) or olives....

GARGANELLI WITH BELL PEPPERS AND ZUCCHINE

Pasta entree - vegetarian - lactose intolerant safe

1 lb garganelli

1 red and 1 yellow bell pepper, julienned

2 baby zucchine, julienned

1 14-oz can San Marzano Italian tomatoes

6 tbsp extra virgin olive oil

1 clove garlic, chopped

2 scallions, thinly sliced

1 bunch basil, leaves only, chopped

1 tbsp parsley, chopped

Bring a large pot of water to a boil.

In a skillet over low heat, warm half olive oil and same quantity of water; stew scallions in it for about 5 minutes. Add peppers, stir and cook for 5 minutes; add zucchine, stir and stew for 5 more minutes. Season with salt, sprinkle with parsley and set aside.

In another skillet (large enough to contain all ingredients) warm the remaining olive oil, sautee garlic for 1-2 minutes then add tomatoes; cook for about 10-15 minutes, stirring occasionally. Season with salt, if needed, and add basil; stir vegetables in, cokk for 5 more minutes.

When water boils, add salt and garganelli. Garganelli is an egg based pasta and cook in 7-8 minutes maximum.

When al dente, drain it and transfer in the skillet with the sauce, sautee a couple of minutes to coat evenly.

Serve immediately.

This recipe serves 4-6.

- As is, this is a vegetarian, lactose intolerant safe dish.

- You can sprinkle a little parmigiano on top, when serving it.

- You can add Italian dried black olives and capers (packed in salt and thoroughly rinsed) in the sauce.

CROSTATA DI MELE (Apple tart)

Dessert - Vegetarian

For the dough:

1 1/3 cup of Italian 00 flour

1/3 cup sugar

1 extra large egg

3 tbsp butter, diced and chilled

1/4 tsp baking powder

1 pinch salt

For the stuffing:

3 apples, peeled and thinly sliced

6 amaretti cookies, crumbled

2 tbsp pinenuts

sugar and butter

For the custard:

2 eggs

2 tbsp sugar

2 tbsp flour

2 cups milk

Prepare the dough: in a bowl arrange all dry ingredients and mix them to combine evenly. Add butter and mix it roughly with flour mixture; form a well and put the egg in it.

Mix all ingredients well but quickly in order not to warm up butter too much (which would result in a "hard" dough), you have to obtain a smooth "ball".

Wrap it in plastic and refrigerate for 30 minutes at least.

Prepare the custard: warm up the milk without letting it boil. In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, whisking to prevent lumps. 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.

Set aside and let it cool down to room temperature, stirring occasionally to prevent film on top.

Preheat oven to 375.

Grease and dust with flour a 9" tart pan (or line it with parchment paper).

Remove dough from refrigerator and roll it on a lightly floured surface until you obtain a disc about 1/4" thick.

Place dough in the tart and punch the bottom with a fork in order to allow steam to escape. Line it 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 remove beans and paper and cook for 5 minutes more. Take out of the oven, set aside and let it cool down on a rack.

Prepare the filling: place apples on a baking dish, sprinkle with sugar, dot with butter and bake until golden.

Assemble to tart: pour custard in the tart shell, top with baked apples, sprinkle with crumbled amaretti and serve.

It will serve 8 people at least.

- You can serve it as is, dusted with a little cinnamon powder or confectioners' sugar or with some ice cream.

STEWED SWISS CHARD

Side dish - vegetarian - gluten, cholesterol and lactose free (see notes at the bottom)

4 bunch of swiss chards (with thin stems)
2 cups Italian peeled San Marzano, chopped with their juice
4 scallions, thinly sliced
2 garlic cloves, finely minced (optional)
2 tbsp chopped basil
4 tbsp Parmigiano, grated
Hot pepper flakes
5 tbsp Extra virgin olive oil
Salt

Roughly chop the Swiss chards then boil them for 2 minutes in salted water; drain.

 In a non-stick skillet warm 1 tbsp of olive oil and sautee onion and garlic until onion becomes translucent, then add tomatoes and cook for about 10-15 minutes on medium-low heat. Season with salt and add basil.

Add Swiss chards, stir and cook for 5-10 more minutes, depending on your deisred doneness.

Serve in individual dishes, drizzled with olive oil and sprinkled with Parmigiano.

Serves 4 as side dish and 2 as soup.

- You can add anchovy pieces, if you like them.

- If you don't use Parmigiano, this is goin to be lactose, cholesterol and gluten free (and also vegetarian!).

- If you like them, you can add Italian black dried olives to it, whole or chopped.

LEFTOVER MEATBALLS

Meat entree - comfort food!!

Everytime I have leftover meat (roasted, boiled, grilled or cold-cuts) that are not enough to feed us, I put them in bags and freeze them. Then, when I have enough, I prepare this dish. My mom allways makes it and it's family tradition (and comfort food, also)!


Leftover meats and cold cuts, chopped (the following ingredients are for about 3 cups of chopped meats)
2 eggs
1/2 cup parmigiano or grana, grated
1/4 cup fresh parsley, chopped
Plain breadcrumbs
Extra virgin olive oil
nutmeg, salt and pepper (if you like it)


In a big bowl mix chopped meats, parmigiano, parsley, nutmeg and salt and roughly mix it.

Add the eggs and mix until all ingredients are well combined.

Place breacrumbs in a dish.

Shape meat mixture in a meatball and flatten it so that it will look like a disc. Dredge in breadcrumbs on all sides.

Warm up olive oil in a non-stick skillet and sautee your meatballs until golden on both sides (you're not deep frying). Remember that, due to the high humidity of the meatballs, your oil may splatter.

When golden, remove meatballs with a slotted spoon and arrange them over paper towles to absorb eccess oil.

Serve warm with green salad


- These meatballs can also be served at room temperature.
- I often serve these meatballs with tomato sauce and peas.
- You can bake these meatballs, if you don't want to sautee them (in my opinion sauteed are better).

BUTTERNUT SQUASH SOUP

Soup - Vegetarian - Lactose and gluten free

Considering that we probably ate too much for Easter, this recipe will balance the calories intake.

2 cups diced butternut squash
1 diced onion
1 cup carrots, diced or sliced
1 medium potato, peeled and diced
1 cup crushed Italian San Marzano
1 cup peas
2 tbsp chopped fresh parsley
Extra virgin olive oil and salt


In a big saucepan with lid, arrange all vegetables, except for peas. Add enough water (or vegetable/chicken broth) to cover vegetables by a couple of inches and bring to a boil.

When it boils, add salt (if made with water), lower heat to simmer and cover with lid. Cook until vegetables are soft.

Transfer vegetables and broth to a blender and blend until you obtain a smooth cream.

Transfer back to the saucepan. Season with salt, add peas and parsley; cook on medium heat until peas are done.

Serve immediately, drizzled with a very good extra virgin olive oil.

This recipe serves 3-4


- You can blend only part of the vegetables and add them to the cream together with peas, if you want some more pieces.
- I often cook broken angel hair (or very short cut pasta) into it.
- You can serve it with bread croutons, brushed with garlic (or just plain ones).

FISH BALLS

Fish entree - light

1 lb fish (tilapia, cod, swai, etc) boiled or grilled
1/2 lb prawns or shrimp
2 eggs
1/4 cup fresh parsley, chopped
1/3 cup parmigiano reggiano, grated
salt
Real Italian breadcrumbs
Extra virgin olive oil


Arrange fish and shrimp in a food processor and roughly chop them. Transfer in a bowl and add eggs, parmigiano and parsley, season with salt (and pepper if you like) mix until all ingredients are well combined.

Preheat oven to 375.

Shape fish mixture in walnut-size balls and dredge in breadcrumbs, rolling until uniformly coated.

Arrange fish-balls on a baking dish lined with parchment paper (or lightly brushed with olive oil) and bake on central rack for 15-20 minutes. They have to be golden.

Serve with a fresh salad or steamed/sauteed/baked vegetables (or a mix of them).

This recipe serves 3-4 people, depending on whatelse is served.


- You can also sautee this fish-balls: once you made the balls, flatten them with the palm of your hand, then dredge in breadcrumbs. Warm olive oil and sautee them until golden on both sides.
- You can serve them with a light tomato sauce.
- The smaller the fish-balls, the faster the baking/cooking.
- You can use grana padano or pecorino romano instead of parmigiano.