Rice dish - entree - celiac safe
1 1/4 cup Carnaroli rice
2 sausages, casing removed and crumbled
3/4 cup Italian dried porcini
6 cups chicken broth
1/2 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil
2 tbsp butter
Soak mushrooms in lukewarm water for 20 minutes.
Bring broth to a boil.
Meanwhile, after 20 minutes, remove mushrooms from water, squeeze them and set aside; carefully filter water and reserve it. Cut bigger porcini mushrooms slices in half.
In a large saucepan, warm the extra virgin olive oil and sautee onions and sausages until onions are translucent and sausages are browned; now add mushrooms and sautee for 2 more minutes.
Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, add the reserved mushrooms water.
Cook for about 17-20 minutes (depepnding on your taste), adding boiling broth little by little and stirring frequently.
Remove from heat, stir in parmigiano and butter and serve immediately!!
This recipe serves 4.
- I prefer to use sausage without fennel seeds (no Italian sausage) because that would be an overwhelming flavor, which will prevent you from tasting the mushrooms.
- You can use low fat (or fat free) cream cheese instead of butter.
- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.
Monday, September 27, 2010
Monday, September 20, 2010
CAULIFLOWER IN TOMATO SAUCE
side dish - vegetarian - celiacs, lactose intolerants, diabetics, diet friendly
1 head cauliflower, cut into florets
1 medium onion, thinly sliced
3/4 cup frozen (or fresh, shelled) peas
1 cup Italian strained tomatoes
1/ cup water
2 tbsp extra virgin olive oil
1/2 tsp cinnamon (optional)
salt and pepper
In a large, deep saucepan (it has to be big enough to contain all ingredients) warm olive oil; add cauliflower and cook, over medium-high heat, for about 5 minutes.
Add onions, season with salt and cook for 2-3 minutes, until onions soften; stir in pepper and cinnamon (optional).
After about 1 minute add the Italian strained tomatoes and the water, lower heat and simmer, covered, until cauliflower is tender: 15 minutes should be enough.
Stir in peas, bring heat to medium and cook, uncovered, for 5 more minutes; adjust with salt and pepper, if needed.
Serve hot or warm.
This recipe serves about 6.
- You can use Italian peeled San Marzano with sauce, if you prefer.
- The reason why I always suggest Italian San Marzano peeled, chopped or strained (and not Italian style) is because the're the sweetest tomatoes you can find: you don't need to adjust their acidity.
- You can sprinkle with chopped fresh basil or parsley, if you like.
- You can prepare this dish ahead of time (up to 3 days before) and keep refrigerated in an airtight container. You'll only have to warm it at the time you need it.
1 head cauliflower, cut into florets
1 medium onion, thinly sliced
3/4 cup frozen (or fresh, shelled) peas
1 cup Italian strained tomatoes
1/ cup water
2 tbsp extra virgin olive oil
1/2 tsp cinnamon (optional)
salt and pepper
In a large, deep saucepan (it has to be big enough to contain all ingredients) warm olive oil; add cauliflower and cook, over medium-high heat, for about 5 minutes.
Add onions, season with salt and cook for 2-3 minutes, until onions soften; stir in pepper and cinnamon (optional).
After about 1 minute add the Italian strained tomatoes and the water, lower heat and simmer, covered, until cauliflower is tender: 15 minutes should be enough.
Stir in peas, bring heat to medium and cook, uncovered, for 5 more minutes; adjust with salt and pepper, if needed.
Serve hot or warm.
This recipe serves about 6.
- You can use Italian peeled San Marzano with sauce, if you prefer.
- The reason why I always suggest Italian San Marzano peeled, chopped or strained (and not Italian style) is because the're the sweetest tomatoes you can find: you don't need to adjust their acidity.
- You can sprinkle with chopped fresh basil or parsley, if you like.
- You can prepare this dish ahead of time (up to 3 days before) and keep refrigerated in an airtight container. You'll only have to warm it at the time you need it.
Monday, September 13, 2010
STUFFED FOCACCIA
Pizza
1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
2 tbsp rosemary leaves, chopped
2 tbsp sage leaves, chopped
Extra virgin olive oil
To stuff: cheese, cold cuts, grilled vegetables....
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: if 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 40 minutes, until it doubles in volume. During wintertime it might take longer, during summertime less.
Brush a rectangular non-stick baking pan (about 8x11") with extravirgin olive oil, remove dough from the bowl and arrange it in the pan, "spreading" it with your hands in order to cover the bottom of the pan. Brush with some more olive oil, srinkle with salt and herbs and set aside for 15/20 minutes.
Preheat oven to 375.
Bake focaccia on central rack for about 20 minutes; baking time depends on your oven: my new apartment oven bake better than the one in the old apartment; to be sure it's ready, focaccia should be golden on top and bottom.
Remove from oven and let rest for 5 minutes, then cut in half lengthwise and fill it with your favorite ingredients: cheese and ham, prosciutto, pancetta, grilled vegetables or a mix of them.
Serve immediately.
This recipe serves 2 to 4 depending on the filling and on the meal it's served.
- If you don't want to stuff it, you can bake it immediately after arranging it in the pan. In this case, preheat oven before brushing pan.
- You can top dough with tomatoes and/or onions right before baking it.
1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
2 tbsp rosemary leaves, chopped
2 tbsp sage leaves, chopped
Extra virgin olive oil
To stuff: cheese, cold cuts, grilled vegetables....
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: if 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 40 minutes, until it doubles in volume. During wintertime it might take longer, during summertime less.
Brush a rectangular non-stick baking pan (about 8x11") with extravirgin olive oil, remove dough from the bowl and arrange it in the pan, "spreading" it with your hands in order to cover the bottom of the pan. Brush with some more olive oil, srinkle with salt and herbs and set aside for 15/20 minutes.
Preheat oven to 375.
Bake focaccia on central rack for about 20 minutes; baking time depends on your oven: my new apartment oven bake better than the one in the old apartment; to be sure it's ready, focaccia should be golden on top and bottom.
Remove from oven and let rest for 5 minutes, then cut in half lengthwise and fill it with your favorite ingredients: cheese and ham, prosciutto, pancetta, grilled vegetables or a mix of them.
Serve immediately.
This recipe serves 2 to 4 depending on the filling and on the meal it's served.
- If you don't want to stuff it, you can bake it immediately after arranging it in the pan. In this case, preheat oven before brushing pan.
- You can top dough with tomatoes and/or onions right before baking it.
Tuesday, September 7, 2010
PORK AND BORLOTTI BEANS SOUP WITH POLENTA
Soup - complete dish - celiac and lactose intolerants safe
1 cup Polenta flour
6 slices pancetta, quartered
1/2 medium onion, finely chopped
2 cloves garlic, chopped
2 tbsp tubed tomato paste
2 cans borlotti beans, drained and rinsed
4 cups chicken broth
2 tbsp extra virgin olive oil
salt and pepper
Bring a pot with at least 4 cups water to a boil, add salt and slowly pour flour in it, stirring constantly in order to prevent lumps. Lower heat and simmer for about 50 minutes, stirring occasionally. Once it's ready, pour it in a greased rectangular baking dish and let cool down to room temperature.
In a medium saucepan, over medium-high heat, cook pancetta until browned and crisp; transfer it to a plate and throw fat away.
In the same saucepan, warm olive oil and sautee onions and garlic, stirring for about 2-3 minutes (until onions are translucent); add beans, broth, tomato puree, pancetta, salt and pepper (carefully, due to pancetta and canned beans) and cook over medium heat for about 15 minutes.
Cut polenta into your favorite shape.
Lightly grease a non-stick skillet and, over medium-high heat, sautee polenta pieces, turning them once, until golden on both sides: you should obtain a "crouton" result.
Serve soup immediately in individual bowls, dividing pancetta evenly, topped with polenta croutons.
This recipe serves 4-6
- You can use remaining polenta, if any, cut in pieces, grilled or sauteed, topped with Grana Padano or Parmigiano flakes and a drop of chestnut honey, as appetizer.
- If you don't find pancetta, you can use non-smoked bacon but cut away a big part of fat before cooking it: it will result lighter to digest, and lower in calories.
- Having polenta croutons, this dish is safe for celiacs.
1 cup Polenta flour
6 slices pancetta, quartered
1/2 medium onion, finely chopped
2 cloves garlic, chopped
2 tbsp tubed tomato paste
2 cans borlotti beans, drained and rinsed
4 cups chicken broth
2 tbsp extra virgin olive oil
salt and pepper
Bring a pot with at least 4 cups water to a boil, add salt and slowly pour flour in it, stirring constantly in order to prevent lumps. Lower heat and simmer for about 50 minutes, stirring occasionally. Once it's ready, pour it in a greased rectangular baking dish and let cool down to room temperature.
In a medium saucepan, over medium-high heat, cook pancetta until browned and crisp; transfer it to a plate and throw fat away.
In the same saucepan, warm olive oil and sautee onions and garlic, stirring for about 2-3 minutes (until onions are translucent); add beans, broth, tomato puree, pancetta, salt and pepper (carefully, due to pancetta and canned beans) and cook over medium heat for about 15 minutes.
Cut polenta into your favorite shape.
Lightly grease a non-stick skillet and, over medium-high heat, sautee polenta pieces, turning them once, until golden on both sides: you should obtain a "crouton" result.
Serve soup immediately in individual bowls, dividing pancetta evenly, topped with polenta croutons.
This recipe serves 4-6
- You can use remaining polenta, if any, cut in pieces, grilled or sauteed, topped with Grana Padano or Parmigiano flakes and a drop of chestnut honey, as appetizer.
- If you don't find pancetta, you can use non-smoked bacon but cut away a big part of fat before cooking it: it will result lighter to digest, and lower in calories.
- Having polenta croutons, this dish is safe for celiacs.
Monday, August 30, 2010
SPAGHETTI WITH 2 TOMATOES
Pasta entree - lactose intolerants - vegetarian
1 lb spaghetti
1 cup sundried tomatoes, packed in oil and drained
1/2 cup extra virgin olive oil
1 tbsp capers, packed in salt, carefully rinsed
2 cups cherry tomatoes (about 9 oz.) quartered
3 tbsp Parmigiano Reggiano or Grana Padano, grated
2 tbsp basil, chopped
Bring a tall pot of water to a boil.
In the meantime, prepare the sauce. In a blender combine both tomatoes, capers and olive oil; puree until smooth. Add a couple tbsp of warm water to help blending, if necessary. Transfer this pesto to a large serving bowl, stir in cheese and basil and set aside.
When water boils, add salt and pasta and cook it until "al dente", about 8 minutes. Drain it and transfer it into the bowl with the pesto, toss until well combined and serve immediately.
This recipe serves 4-5
- You can use grape tomatoes, or other you like, instead of cherry ones.
- If you like, you can use chopped parsley or chives instead of basil.
1 lb spaghetti
1 cup sundried tomatoes, packed in oil and drained
1/2 cup extra virgin olive oil
1 tbsp capers, packed in salt, carefully rinsed
2 cups cherry tomatoes (about 9 oz.) quartered
3 tbsp Parmigiano Reggiano or Grana Padano, grated
2 tbsp basil, chopped
Bring a tall pot of water to a boil.
In the meantime, prepare the sauce. In a blender combine both tomatoes, capers and olive oil; puree until smooth. Add a couple tbsp of warm water to help blending, if necessary. Transfer this pesto to a large serving bowl, stir in cheese and basil and set aside.
When water boils, add salt and pasta and cook it until "al dente", about 8 minutes. Drain it and transfer it into the bowl with the pesto, toss until well combined and serve immediately.
This recipe serves 4-5
- You can use grape tomatoes, or other you like, instead of cherry ones.
- If you like, you can use chopped parsley or chives instead of basil.
Monday, August 23, 2010
MIXED SALAD WITH LOBSTER
Salad - Diabetic, lactose intolerant, celiac safe
Court Bouillon:
2 stalks celery
1 carrot
1 onion
3 bay leaves
2 sprigs thyme
Salad:
2 lobster, about 1 1/2 lb each
4 small cuttlefish, cleaned
1 fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 scallions, chopped
8 cherry tomatoes, halved
1/4 green beans, boiled and cut into 2" pieces
1 lettuce head, shredded
Seasoning:
1 tbsp parsley, chopped
4 tbsp Extra virgin olive oil
1/2 lemon juice
Salt and pepper
Prepare the court bouillon putting all vegetables and herbs listed in the ingredients in a big pot with water.
Boil on high heat for 20 minutes, then add lobster and cuttlefish, lower to medium high heat and boil for 20 more minutes.
Set aside and let the fish cool in the court bouillon.
Prepare the salad. In a large bowl combine all vegetables, except for lettuce, and fish.
In a small bowl combine olive oil, lemon juice, parsley, salt and pepper; mix well until salt dissolves, pour over the sald and toss to coat evenly.
Set in the refrigerator and marinate for at least 30 minutes.
Arrange the shredded lettuce onto a serving platter, top with vegetables and fish and serve immediately.
This recipe serves 4
- You can use shrimp or prawns instead of lobster and squid instead of cuttlefish (adjust the cooking time in the court bouillon because they're both quicker to cook).
- You can use a good balsamic vinegar instead of lemon juice if you like.
- If you desire a more flavorful lettuce, prepare more seasoning and divide it between lettuce and salad.
Court Bouillon:
2 stalks celery
1 carrot
1 onion
3 bay leaves
2 sprigs thyme
Salad:
2 lobster, about 1 1/2 lb each
4 small cuttlefish, cleaned
1 fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 scallions, chopped
8 cherry tomatoes, halved
1/4 green beans, boiled and cut into 2" pieces
1 lettuce head, shredded
Seasoning:
1 tbsp parsley, chopped
4 tbsp Extra virgin olive oil
1/2 lemon juice
Salt and pepper
Prepare the court bouillon putting all vegetables and herbs listed in the ingredients in a big pot with water.
Boil on high heat for 20 minutes, then add lobster and cuttlefish, lower to medium high heat and boil for 20 more minutes.
Set aside and let the fish cool in the court bouillon.
Prepare the salad. In a large bowl combine all vegetables, except for lettuce, and fish.
In a small bowl combine olive oil, lemon juice, parsley, salt and pepper; mix well until salt dissolves, pour over the sald and toss to coat evenly.
Set in the refrigerator and marinate for at least 30 minutes.
Arrange the shredded lettuce onto a serving platter, top with vegetables and fish and serve immediately.
This recipe serves 4
- You can use shrimp or prawns instead of lobster and squid instead of cuttlefish (adjust the cooking time in the court bouillon because they're both quicker to cook).
- You can use a good balsamic vinegar instead of lemon juice if you like.
- If you desire a more flavorful lettuce, prepare more seasoning and divide it between lettuce and salad.
Monday, August 16, 2010
CROSTATA DI PESCHE FRESCHE
(Fresh peaches tart)
Desert - 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 filling:
2 big yellow peaches, peeled and sliced
3 tbsp sugar
6 amaretto cookies, crumbled
2 tbsp pinenuts
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 filling: place butter and peaches in a non-stick skillet over medium-high heat and sautee for about 4-5 minutes. Remove from heat and add 2 tbsp of sugar, along with pinenuts.
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 bottom of the dough with half of the crumbled amaretti, pour peaches over them, then finish with the remaining amaretti crumbles and sugar.
Bake on central rack for about 35 minutes (or until edges become golden brown).
Remove from oven and from pan and let it cool down on a rack.
You can serve it as is, dusted with a little cocoa powder or with some ice cream.
It will serve 8 people at least.
- If you want, you can use sliced almonds instead of pinenuts.
- You can use 1 large egg, adding 1 tbsp butter or 2 tbsp chilled milk
- White peaches are sweeter, if you use them, consider adjusting sugar: 1 tbsp in the skillet and 1 on top should be more than enough.
Desert - 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 filling:
2 big yellow peaches, peeled and sliced
3 tbsp sugar
6 amaretto cookies, crumbled
2 tbsp pinenuts
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 filling: place butter and peaches in a non-stick skillet over medium-high heat and sautee for about 4-5 minutes. Remove from heat and add 2 tbsp of sugar, along with pinenuts.
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 bottom of the dough with half of the crumbled amaretti, pour peaches over them, then finish with the remaining amaretti crumbles and sugar.
Bake on central rack for about 35 minutes (or until edges become golden brown).
Remove from oven and from pan and let it cool down on a rack.
You can serve it as is, dusted with a little cocoa powder or with some ice cream.
It will serve 8 people at least.
- If you want, you can use sliced almonds instead of pinenuts.
- You can use 1 large egg, adding 1 tbsp butter or 2 tbsp chilled milk
- White peaches are sweeter, if you use them, consider adjusting sugar: 1 tbsp in the skillet and 1 on top should be more than enough.
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