Entree - pasta dish
1 lb Italian Egg tagliolini
10 oz fresh salmon, diced
1/2 cream cheese block
1/4 cup milk
1 small onion, finely chopped
1 cup spinach, cooked and squeezed
4 tbsp chopped walnuts
3 tbsp extra virgin Italian olive oil
Bring a large pot of water to a boil and blend cooked spinach with cream cheese and milk.
In the meantime, warm the olive oil in a large non-stick skillet over medium heat and sautee onion for 3-4 minutes, then add salmon, season with salt and sautee until golden, about 5 minutes. Add the spinach cream, season with salt and hot pepper flakes, if you like them, stir well and cook 2-3 more minutes.
When water boils, add salt and tagliolini. Wait about one minute to stir (so they won't break), then stir and cook until al dente, 2-3 minutes.
Drain tagliolini, reserving part of the cooking water, and transfer them in the skillet with the sauce and add the chopped walnuts. Toss them to coat on medium heat, thinning sauce with the reserved water, if necessary.
Serve immediately.
This recipe serves 4-6
- DO NOT sprinkle with Parmigiano. In Italian cuisine, you should never use parmigiano on pasta with a fish or mushroom sauce
- You can sprinkle with fresh chopped parsley, if you like it
Thursday, October 18, 2012
Monday, October 8, 2012
"POLENTA" LASAGNA
Entree - gluten free
Ingredients for polenta:
3 qt. water
1 lb. corn flour for polenta
1 1/2 teaspoon salt
Ingredients for the bolognese:
1/2 lb of mixed ground beef (not too lean, not too fat)
1 or 2 sweet sausages, chopped
3 tbsp of a mix of onions, carrots, celery and parsley, finely minced
2 tbsp of extra virgin olive oil
2 24oz cans/bottles of peeled San Marzano or strained tomatoes
1 cup of white wine, if desired
Parmigiano, grated
Mozzarella, diced
First of all, prepare the bolognese. In a big saucepan over medium heat warm the olive oil; when the oil is hot, put the vegetables and sautee them for 3-4 minutes. Then add ground beef and sausages and cook over high heat for about 5 minutes, stirring them frequently to avoid sticking.
At this point you can add wine (always on high heat), in a couple of minutes the alcohol will evaporate, leaving just the flavor; turn the heat to medium and add the tomatoes.
Season with salt, pepper if desired, and, when it starts boiling, turn heat to minimum and cook the sauce for at least 2 1/2 hours (the longer, the better) stirring occasionally.
Remember that it's better to cook this sauce for a longer time at the lowest heat possible instead of cooking it quickly.
Don't worry about the wine, as said the alcohol evaporates, leaving just its flavor.
While the bolognese cooks, prepare the polenta. Put a large pot with 3 qt. water to a boil.
When the water boils, add salt and slowly add polenta flour in a thin stream, whisking to avoid lumps; reduce heat to medium-low and cook for 2 minutes whisking frequently; reduce heat to simmer and cook for 40-45 minutes, whisking occasionally with a wooden spoon.
Remember: polenta will never be overcooked.
When polenta is cooked, transfer it in a rectangular or square baking dish and let it cool down to room temperature.
If you want a softer polenta, use a little more water; if you want it harder, use a little less water or cook it for a longer time, so that water will evaporate more.
Assemble your dish.
Preheat oven to 375
Cut polenta in half inch slices; grease a baking dish and line its bottom with polenta slices, top with bolognese, dices mozzarella and sprinkle with parmigiano.
Repeat using all ingredients.
Bake for 25-30 minutes and serve immediately.
- You can prepare both sauce and polenta the day before and just assemble the dish, the day you'll be serving it.
- In order to obtain a crustier top, mix parmigiano and Italian breadcrumbs (NOT flavored) in equal parts and use it for the final sprinkling.
- This is a gluten free dish, if you don't use breadcrumbs.
Ingredients for polenta:
3 qt. water
1 lb. corn flour for polenta
1 1/2 teaspoon salt
Ingredients for the bolognese:
1/2 lb of mixed ground beef (not too lean, not too fat)
1 or 2 sweet sausages, chopped
3 tbsp of a mix of onions, carrots, celery and parsley, finely minced
2 tbsp of extra virgin olive oil
2 24oz cans/bottles of peeled San Marzano or strained tomatoes
1 cup of white wine, if desired
Parmigiano, grated
Mozzarella, diced
First of all, prepare the bolognese. In a big saucepan over medium heat warm the olive oil; when the oil is hot, put the vegetables and sautee them for 3-4 minutes. Then add ground beef and sausages and cook over high heat for about 5 minutes, stirring them frequently to avoid sticking.
At this point you can add wine (always on high heat), in a couple of minutes the alcohol will evaporate, leaving just the flavor; turn the heat to medium and add the tomatoes.
Season with salt, pepper if desired, and, when it starts boiling, turn heat to minimum and cook the sauce for at least 2 1/2 hours (the longer, the better) stirring occasionally.
Remember that it's better to cook this sauce for a longer time at the lowest heat possible instead of cooking it quickly.
Don't worry about the wine, as said the alcohol evaporates, leaving just its flavor.
While the bolognese cooks, prepare the polenta. Put a large pot with 3 qt. water to a boil.
When the water boils, add salt and slowly add polenta flour in a thin stream, whisking to avoid lumps; reduce heat to medium-low and cook for 2 minutes whisking frequently; reduce heat to simmer and cook for 40-45 minutes, whisking occasionally with a wooden spoon.
Remember: polenta will never be overcooked.
When polenta is cooked, transfer it in a rectangular or square baking dish and let it cool down to room temperature.
If you want a softer polenta, use a little more water; if you want it harder, use a little less water or cook it for a longer time, so that water will evaporate more.
Assemble your dish.
Preheat oven to 375
Cut polenta in half inch slices; grease a baking dish and line its bottom with polenta slices, top with bolognese, dices mozzarella and sprinkle with parmigiano.
Repeat using all ingredients.
Bake for 25-30 minutes and serve immediately.
- You can prepare both sauce and polenta the day before and just assemble the dish, the day you'll be serving it.
- In order to obtain a crustier top, mix parmigiano and Italian breadcrumbs (NOT flavored) in equal parts and use it for the final sprinkling.
- This is a gluten free dish, if you don't use breadcrumbs.
Monday, October 1, 2012
SALMON ROLLS
Fish Appetizer - Entree
24 small smoked salmon slices
2/5 cup Italian organic barley, boiled and cold
2/5 cup Italian farro, boiled and cold
2/5 cup Italian carnaroli rice, boiled and cold
2 small zucchine, diced
1 small eggplant, diced
1 small bell pepper (red or yellow), diced
1 onion, minced
3 tbsp chopped fresh parsely
3 tbsp chopped fresh basil
8 oz Italian ricotta
6 tbsp Italian extra virgin olive oil, plus some to drizzle
chive
lemon
In a non-stick skillet, warm 1 tbsp of olive oil and sautèè 1/3 of the chopped onion and the zucchine, cook until tender and transfer to a bowl to cool down.
In the same skillet, repeat to sautee eggplant and then to sautee bell pepper. Transfer in different bowl to cool down.
Add rice to bell pepper, barley to eggplant and farro to zucchine; then divide ricotta evenly among the three bowls with vegetables. Add 1 tbsp of parsley and basil in each bowl, then season with salt, 1 tbsp of olive oil and pepper (if you like it). Mix well to combine all ingredients.
Divide the mixture among the salmon slices, then roll and with chive. You should obtain 8 rolls per different stuffing.
Arrange rolls on a serving platter lined with shredded lettuce or cabbage, drizzle with some olive oil and freshly squeezed lemon juice.
Refrigerate for 30 minutes, covered with plastic wrap.
This recipe serves 4-8
- You can use cream cheese instead of ricotta, if you like it
- Boil rice 18-22 minutes, farro for 30-35 minutes, barley for 35-40 minutes, depending on how much "al dente" you like them
- You can mix the three "grains" after separate boiling, and the three vegetables, if you prefer.
- This recipe can serve 8 (1 roll per kind) if used in an appetizer, or 4 (2 rolls per kind) if used as entree.
- It's basically a complete meal.
- You can season the shredded lettuce or cabbage with a dressing made whisking Italian extra virgin olive oil, Italian high quality balsamic vinegar and salt.
24 small smoked salmon slices
2/5 cup Italian organic barley, boiled and cold
2/5 cup Italian farro, boiled and cold
2/5 cup Italian carnaroli rice, boiled and cold
2 small zucchine, diced
1 small eggplant, diced
1 small bell pepper (red or yellow), diced
1 onion, minced
3 tbsp chopped fresh parsely
3 tbsp chopped fresh basil
8 oz Italian ricotta
6 tbsp Italian extra virgin olive oil, plus some to drizzle
chive
lemon
In a non-stick skillet, warm 1 tbsp of olive oil and sautèè 1/3 of the chopped onion and the zucchine, cook until tender and transfer to a bowl to cool down.
In the same skillet, repeat to sautee eggplant and then to sautee bell pepper. Transfer in different bowl to cool down.
Add rice to bell pepper, barley to eggplant and farro to zucchine; then divide ricotta evenly among the three bowls with vegetables. Add 1 tbsp of parsley and basil in each bowl, then season with salt, 1 tbsp of olive oil and pepper (if you like it). Mix well to combine all ingredients.
Divide the mixture among the salmon slices, then roll and with chive. You should obtain 8 rolls per different stuffing.
Arrange rolls on a serving platter lined with shredded lettuce or cabbage, drizzle with some olive oil and freshly squeezed lemon juice.
Refrigerate for 30 minutes, covered with plastic wrap.
This recipe serves 4-8
- You can use cream cheese instead of ricotta, if you like it
- Boil rice 18-22 minutes, farro for 30-35 minutes, barley for 35-40 minutes, depending on how much "al dente" you like them
- You can mix the three "grains" after separate boiling, and the three vegetables, if you prefer.
- This recipe can serve 8 (1 roll per kind) if used in an appetizer, or 4 (2 rolls per kind) if used as entree.
- It's basically a complete meal.
- You can season the shredded lettuce or cabbage with a dressing made whisking Italian extra virgin olive oil, Italian high quality balsamic vinegar and salt.
Monday, September 24, 2012
FOCACCIA WITH ONIONS AND TOMATOES
Appetizer - vegetarian - lactose free
4 cups 00 Italian flour
1 tsp dry active yeast
1 tsp sugar
2/3 cup Italian extra virgin olive oil
2 small white onions, slices
2 tomatoes, sliced
salt
Combine 1 cup of warm water and 1/4 cup oil in a bowl, then stir in sugar and yeast. Add flour little by little, mixing until dough detaches from the bowl.
Transfer onto a floured working surface and knead for about 5-8 minutes, until you obtain a well combined, smooth, elastic dough.
Slightly grease a bowl and transfer the dough in it; let it rise for about 1 hr.
In the meantime, sautee onions in a non stick skillet with a little olive oil, for 5 minutes. Sprinkle tomato slices with salt, so they will lose the water in excess.
Preheat oven to 450.
Grease a 9x13" baking pan and line it with the focaccia dough, top with tomato slices and sauteed onions, drizzle with oil and bake for 20 minutes.
Serve immediately.
- It can be served with other vegetable, cold cuts, cheeses....
4 cups 00 Italian flour
1 tsp dry active yeast
1 tsp sugar
2/3 cup Italian extra virgin olive oil
2 small white onions, slices
2 tomatoes, sliced
salt
Combine 1 cup of warm water and 1/4 cup oil in a bowl, then stir in sugar and yeast. Add flour little by little, mixing until dough detaches from the bowl.
Transfer onto a floured working surface and knead for about 5-8 minutes, until you obtain a well combined, smooth, elastic dough.
Slightly grease a bowl and transfer the dough in it; let it rise for about 1 hr.
In the meantime, sautee onions in a non stick skillet with a little olive oil, for 5 minutes. Sprinkle tomato slices with salt, so they will lose the water in excess.
Preheat oven to 450.
Grease a 9x13" baking pan and line it with the focaccia dough, top with tomato slices and sauteed onions, drizzle with oil and bake for 20 minutes.
Serve immediately.
- It can be served with other vegetable, cold cuts, cheeses....
Monday, September 17, 2012
GNOCCHI WITH SHRIMP AND ZUCCHINE
Entree - Lactose free
1 lb Italian gnocchi (plain or with spinach)
1 lb shrimp
3 zucchine, medium, julienned
1 14-oz can of Italian San Marzano tomatoes, roughly chopped
1 small onion, chopped
1/4 cup white wine
4 tbsp extra virgin olive oil
Salt, Italian herbs and spices mix (hot peppers, parsley, garlic)
In a large skillet over medium heat, warm the olive oil; sautee onion until lightly golden, then add the julienned zucchine. Stir and cook for about 2-3 minutes.
Add shrimp and pour wine, letting alcohol evaporate. Now add tomatoes, season with salt and 1 tsp of Italian herbs and spices mix and simmer, covered, for 10-15 minutes. Remove from heat and set aside.
In the meantime, bring a large pot of water to a boil, add salt and cook gnocchi. When gnocchi start floating on the surface, spoon them out with a slotted spoon (or a fine sieve) directly into the skillet with the sauce.
Sautee for a couple of minutes, tossing to coat well, and serve immediately, sprinkled with some freshly chopped parsley, if you like it.
This recipe serves 4
- Please, don't use parmigiano on fish dishes!
- If you use cooked shrimp, add them to the sauce 2-3 minutes before removing from heat.
- You can also use this sauce for Italian egg fettuccine or spaghetti.
1 lb Italian gnocchi (plain or with spinach)
1 lb shrimp
3 zucchine, medium, julienned
1 14-oz can of Italian San Marzano tomatoes, roughly chopped
1 small onion, chopped
1/4 cup white wine
4 tbsp extra virgin olive oil
Salt, Italian herbs and spices mix (hot peppers, parsley, garlic)
In a large skillet over medium heat, warm the olive oil; sautee onion until lightly golden, then add the julienned zucchine. Stir and cook for about 2-3 minutes.
Add shrimp and pour wine, letting alcohol evaporate. Now add tomatoes, season with salt and 1 tsp of Italian herbs and spices mix and simmer, covered, for 10-15 minutes. Remove from heat and set aside.
In the meantime, bring a large pot of water to a boil, add salt and cook gnocchi. When gnocchi start floating on the surface, spoon them out with a slotted spoon (or a fine sieve) directly into the skillet with the sauce.
Sautee for a couple of minutes, tossing to coat well, and serve immediately, sprinkled with some freshly chopped parsley, if you like it.
This recipe serves 4
- Please, don't use parmigiano on fish dishes!
- If you use cooked shrimp, add them to the sauce 2-3 minutes before removing from heat.
- You can also use this sauce for Italian egg fettuccine or spaghetti.
Monday, September 10, 2012
MIXED CROSTINI
Appetizer - for a lactose free recipe, avoid cheese
I prepared these for Marco's birthday lunch, Sunday.
16 slices Ciabatta bread (plain, with olives or rosemary, or a mix of them).
2 eggs
1/4 cup Italian green olives
4 Italian anchovy fillets, packed in olive oil
1 sausage
2 oz thinly sliced cheese (Asiago or similar)
1 jar Marinated Italian quartered artichoke hearts
1 can Tuna in olive oil
Italian extra virgin olive oil
Hard boil eggs; cool them down to room temperature and peel them. Set aside. Drain artichoke hearts; drain tuna, reserving the oil; pit olives; crumble sausage.
Toast 3 slices of bread per person, top the remaining 4 with sausage crumbles and toast them.
Arrange eggs, olives, anchovies and 2-3 tbsp of the tuna oil and same quantity of the artichokes marinade and blend until you obtain a smooth cream.
Assemble the crostini.
Spread 8 toasted slices with the egg cream and top 4 with artichoke hearts and 4 with tuna.
Top sausage crostini with cheese and broil until it melts.
Drizzle the remaining 4 slices eith a very good Italian olive oil.
Serve immediately!
This recipe serves 4.
- You can use 2 tbsp of anchovy paste instead of the fillets.
Tuesday, September 4, 2012
PORK LOIN SLICES "MY WAY"
Meat entree - Lactose and gluten free
8 pork loin (or tenderloin) slices, thinly sliced
14 oz Italian San Marzano tomatoes, with their juice
3 Italian sun dried tomatoes halves, packed in oil, julienned
1 tbsp Italian capers, packed in salt and rinsed
8 Italian oil cured black olives
2 Italian anchovy fillets
2 tbsp of the sun dried tomatoes oil
1 clove garlic, thinly sliced (optional)
Warm the oil in a big non-stick skillet on medium heat and add capers, olives, sun dried tomatoes, anchovy fillets and garlic (if you're using it). Stir until anchovies melt.
Now add tomatoes, stir and season with salt (careful with salt: dried olives, capers and anchovies are pretty salty). Cook on medium heat, possibly covered with a lid, for about 5 minutes.
Add meat and cook it for 5 minutes on each side, or until cooked thoroughly, depending on the slices' thickness (mine were about 1/8"). If the sauce thickens too much, add a few tbsp of wine or broth (or water)
Serve immediately.
This recipe serves 4.
- If you have leftovers, you can freeze them or use as a pasta sauce.
- You can dredge slices in flour, sautee in olive oil and then add the sauce, prepared in advance. This way it will be less light and not gluten free.
- I always suggest to use Italian San Marzano tomatoes, because they are the sweetest and Italian capers packed in salt because they are bigger and the packaging in salt won't give any aftertaste to your preparation.
- Our Italian sun dried tomatoes are a great product, preserved in Italian oil, capers and herbs.
8 pork loin (or tenderloin) slices, thinly sliced
14 oz Italian San Marzano tomatoes, with their juice
3 Italian sun dried tomatoes halves, packed in oil, julienned
1 tbsp Italian capers, packed in salt and rinsed
8 Italian oil cured black olives
2 Italian anchovy fillets
2 tbsp of the sun dried tomatoes oil
1 clove garlic, thinly sliced (optional)
Warm the oil in a big non-stick skillet on medium heat and add capers, olives, sun dried tomatoes, anchovy fillets and garlic (if you're using it). Stir until anchovies melt.
Now add tomatoes, stir and season with salt (careful with salt: dried olives, capers and anchovies are pretty salty). Cook on medium heat, possibly covered with a lid, for about 5 minutes.
Add meat and cook it for 5 minutes on each side, or until cooked thoroughly, depending on the slices' thickness (mine were about 1/8"). If the sauce thickens too much, add a few tbsp of wine or broth (or water)
Serve immediately.
This recipe serves 4.
- If you have leftovers, you can freeze them or use as a pasta sauce.
- You can dredge slices in flour, sautee in olive oil and then add the sauce, prepared in advance. This way it will be less light and not gluten free.
- I always suggest to use Italian San Marzano tomatoes, because they are the sweetest and Italian capers packed in salt because they are bigger and the packaging in salt won't give any aftertaste to your preparation.
- Our Italian sun dried tomatoes are a great product, preserved in Italian oil, capers and herbs.
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