EASY FAST FETTUCCINE

Pasta entree - vegetarian - vegan - lactose free - gluten free (see notes below)

1 lb Italian egg fettuccine
1/4 cup Italian sun dried tomatoes, packed in oil, julienned
1/3 cup Italian dried black olives, roughly chopped
2 tbsp Italian capers, packed in salt, rinsed
1 28-oz can Italian San Marzano peeled tomatoes, striped, set juice aside
1 tsp Italian hot pepper flakes
1 garlic clove, chopped
1/2 onion, chopped
1/4 cup dry white wine
2 tbsp Italian extra virgin olive oil


Bring a large pot of water to a boil.

In the meantime, put a large saucepan on medium-high heat with the olive oil and same quantity of water, then "sautee" onion and garlic until onion becomes translucent.

Add capers, sun dried tomatoes, hot pepper flakes and olives, stir and add wine, let alcohol evaporate.

When alcohol is evaporated, add tomatoes, lower heat and simmer for 10-15 minutes.

When water boils, add salt and fettuccine; cook until al dente and drain, reserving some cooking water. Transfer fettuccine in the saucepan and toss, on medium heat, until well combined.

Serve immediately.

This recipe serves 4.


- You can add 4 anchovy fillets, if you like them, together with onion and garlic, and let them melt (or substitute with 2 tsp anchovy paste).
- You can add fresh chopped basil or parsley (or both) to your sauce, a couple minutes before it's done.
- We carry almost all ingredients (except for fresh ingredients and wine). We also carry 4 different types of Italian spices
- It's vegetarian, vegan, lactose free, gluten free if you use corn pasta (anellini would be great, too)

STUFFED MINI CALAMARI

Sea food entree - lactose free (see notes below)

14 calamari (thawed if frozen)
4 Italian sun dried tomatoes, packed in olive oil
4 tbsp Italian olive - capers - anchovy pate
2 slices bread, crust removed, soaked in milk and squeezed
2 tbsp bread crumbs, not flavored (optional)
1 egg
1 bunch fresh Italian parsley, leaves only
1 14-oz Italian San Marzano tomatoes (peeled whole or diced or strained)
1 cup peas
1 tbsp Italian extra virgin olive oil
1-2 garlic cloves


Clean calamari and remove tentacles, then set aside.

Arrange sun dried tomatoes, tentacles, soaked and squeezed bread and half parsley in a food processor and pulse until coarsely chopped. Transfer in a bowl and add the pate and egg and mix well to combine. If the mixture seem too humid, add a few tbsp of bread crumbs.

Stuff calamari with this mixture and secure them with a toothpick, the set aside.

In a large non-stick skillet, over medium-high heat, warm the olive oil, sautee the garlic and add the tomatoes.

Transfer the calamari to the skillet, lower the heat to medium low, cover with lid and cook for about 25 minutes, turning them upside-down at least once.

Add peas, season with salt and cook until peas are cooked.

Sprinkle with the remaining parsley, chopped.

This recipe serves 2-4 (depending on what else is served).

- You can use a spicy hot version of the pate (we carry them both), for an extra kick.
- You can use a ready to go tomato sauce, provided that it's of very high quality (such us our pomodorina).
- You can chop garlic, if you want to leave it in, or sautee it whole, if you'd like to remove it.
- You can add hot pepper flakes to the sauce.
- If this meal is going to be served to lactose intolerant people, soak milk with broth.

VEGETARIAN HAMBURGER

Entree - vegetarian

1 cup vegetable broth
1 onion, chopped
1 garlic clove, chopped
2 14-oz cans Italian borlotti beans, drained and rinsed
2 14-oz cans Italian chick peas beans, drained and rinsed
1/4 cup chopped parsley
2 eggs
4 oz grated Italian Parmigiano
3 oz fine Italian not-seasoned bread crumbs
Italian 00 flour
Extra virgin olive oil

In a small skillet over medium heat warm the broth, add onion and garlic and cook until done. Drain from liquid and set aside.

Arrange beans and chick peas in a food processor and pulse until roughly chopped, transfer to a bowl and add the onion-garlic mixture, eggs, cheese, breadcrumbs and parsley.

Mix well to combine all ingredients. Divide into 4 even parts and shape into hamburgers, than dredge in flour.

Warm up a skillet or a griddle, grease it lightly with olive oil and sautee until golden on both sides.

Serve, like any other hamburger, on buns with sliced tomatoes, onions, lettuce, pickles, ketchup, mustard.... anything your fantasy suggests you!!!

Serves 4 people


- You can make several kinds of burgers: Italian lentils and cannellini beans, borlotti and butter beans, cannellini and chick peas.... combinations are endless!

CROSTOLI (Typical Italian Carnival fritter)

Dessert

2 cups 00 Italian flour
1 extra large egg
1 tbsp Italian extra virgin olive oil
1 tbsp Italian white wine vinegar
1 tbsp sugar
2 tbsp grappa (or other liqueur)

Oil to fry
confectioner's sugar

Mix flour and sugar in a bowl, then create a well and add egg, oil, vinegar and grappa; mix all ingredients then transfer onto a floured surface and knead until you obtain a smooth dough. Wrap in plastic and let rest for 30 minutes.

Roll out as thin as possible, if you use a pasta machine, go to the thinest possible.

Warm up olive oil in a deep saucepan.

Cut dough in squares, make a couple cuts in the squares and fry them.

Transfer on paper towel to absord excess oil, then arrange on a platter and sprinkle with confectioner's sugar.

Makes 40-50 squares, depending on thickness and size.

- You can substitute grappa with milk or water, if you don't want to use liqueurs.
- Vinegar will NOT be tasted, it will only give more crispyness.
- The thiner you roll them out, the faster the frying will be (absorbing even less oil).
- It's lactose free (if you don't use milk).

RISOTTO WITH PARMIGIANO AND VEGETABLES

Entree - vegetarian - gluten free

1 1/2 cup Carnaroli Italian rice
5 cups chicken broth
3/3 cup minced scallions
1 tbsp minced shallot
1/2 cup dry white wine
2 cups small broccoli florets
1 cup frozen peas
2/3 cup Parmigiano Reggiano, grated
2 tbsp extra virgin Italian olive oil
2 tbsp butter


Bring broth to a boil, then lower heat to simmer.

In a large saucepan, over medium heat, warm up the oil and sautee scallion and shallot until tender, then add rice and sautee for a couple of minutes.

Add wine and let alcohol evaporate, stirring. Add hot broth, one cup at a time, stirring often and waiting until liquid is absorbed before adding more.

After about 10 minutes, add broccoli and peas and keep cooking until rice is creamy but al dente.

You may not need all the liquid.

When ready, remove from heat add butter and half Parmigiano; stir.

Serve in warm bowls and sprinkle with remaining Parmigiano, divide evenly.

This recipe serves 4-6.

- You can add other vegetables: zucchini, artichokes, whatever you like.
- You can substitute butter with cream cheese
- I's vegetarian and gluten free

PEPOSO with NOBILE WINE

Meat entree - gluten and lactose free

1 lb beef meat for stew, diced in 1/2" pieces
10 garlic cloves, not peeled
1 cup black pepper, grains, not ground
1 sprig rosemary
1 tbsp Italian double concentrated tomato paste in tube
1 bottle of Vino Nobile di Montepulciano (NOT d'Abruzzo)
laurel, salt, broth

In a saucepan with lid arrange meat, salt, garlic, rosemary and laurel, along with pepper grains divided into gauze "pouches".

Pour wine until meat is completely covered.

Bring to a boil, cover with a lid and lower heat to low. Simmer for 1 hour and 30 minutes, stirring occasionally, then add the tomato paste diluted in a cup of warm broth.

Keep simmering for another hour and 30 minutes. Discard garlic, herbs and pepper pouches.

Serve with polenta and green salad or other vegetables.

This recipe serve 6-10 people.


- You can serve it with potatoes (boil, roast or pureed) instead of polenta

CROSTATA DI MELE (Apple tart)

This recipe comes from NINA, a good Italian friend (from Sicily) that now lives in Arizona.

Dessert

For the dough:
2 2/3 cup of Italian 00 flour
1/2 cup sugar
2 large egg
1/3 tbsp butter, diced and chilled
1/2 tsp baking powder
1 pinch salt

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

1 apple, peeled and thinly sliced
6 amaretti cookies, crumbled


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 eggs 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 sugar, flour and egg, 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; stir 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. Cut the overflowing dough and set it aside. Sprinkle half of the amaretti crumbles on bottom, pour custard on it, top with apple slices and the remaining amaretti crubles.

Hand roll some of the remaining dough into strips and arrange them on the cake, forming a grid. Pinch the ends to the dough, so it won't detach.

Bake on central rack for about 30 minutes (top has to be golden).

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.
- The use of amaretti is necessary in order to absorb excess humidity.
- Try not to use juicy apples: dark red delicious tend to be the best, because they'll release less water.