Side dish - vegetarian - vegan
1 1/2 lb green beans, cut into 2" pieces
1 large shallot, thinly sliced
1 1/2 tbsp extra virgin olive oil
1/2 cup walnuts, chopped
1/2 tbsp lemon juice
Put a pot of water to a boil, add salt and green beans and cook until desired doneness; drain and pat dry.
In a large and deep skillet (big enough to contain all ingredients), over medium-high heat, warm the olive oil and sautee the shallot until soft, about 5 minutes.
Add the green beans and cook, tossing, until heated through.
Stir in lemon juice and walnuts, season with salt and pepper (optional) and serve immediately.
This recipe serves 4-6
- You can use almonds or hazelnuts instead of walnuts or you can mix them.
- This recipe can be safely eaten by lactose intolerants, diabetics, celiacs
http://www.bellaitalia-store.com
lunedì 28 giugno 2010
lunedì 21 giugno 2010
LIGHT CHICKEN SALAD
Salad - complete meal - lactose and gluten free
For salad:
8 oz mixed greens (baby spinach, lettuce, red leaf salad and all what your fantasy suggests you)
1 red onion, thinly sliced
1 cup cherry tomatoes, quartered
2 cups chicken breast strips, grilled
For the dressing:
1/2 can cannellini beans, drained and rinsed
2 large cloves garlic
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
8 large basil leaf
Prepare the dressing: arrange all ingredients in a blender, along with a pinch of salt, and blend until smooth. It makes about 1 cup; set aside.
Divide greens evenly among 4 plates; repeat with onion, tomatoes and chicken and drizzle with 1/4 cup of the dressing.
Serve immediately.
This recipe serves 4.
It is ideal for summer hot days!! Keep everything refrigerated until it's time to serve.
It is a lighter dressing that one made with mayonnese; if you want to obtain a great result, use extra virgin olive oil and balsamic vinegar of top quality.
For salad:
8 oz mixed greens (baby spinach, lettuce, red leaf salad and all what your fantasy suggests you)
1 red onion, thinly sliced
1 cup cherry tomatoes, quartered
2 cups chicken breast strips, grilled
For the dressing:
1/2 can cannellini beans, drained and rinsed
2 large cloves garlic
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
8 large basil leaf
Prepare the dressing: arrange all ingredients in a blender, along with a pinch of salt, and blend until smooth. It makes about 1 cup; set aside.
Divide greens evenly among 4 plates; repeat with onion, tomatoes and chicken and drizzle with 1/4 cup of the dressing.
Serve immediately.
This recipe serves 4.
It is ideal for summer hot days!! Keep everything refrigerated until it's time to serve.
It is a lighter dressing that one made with mayonnese; if you want to obtain a great result, use extra virgin olive oil and balsamic vinegar of top quality.
lunedì 14 giugno 2010
SHRIMP COCKTAIL
Appetizer
2 cups shrimps, cooked
1 cup mayonnese
1 tsp tomato paste
4 round lettuce leaves
2 tbsp brandy (optional)
1 pinch hot pepper powder (optional)
In a bowl arrange mayo, brandy, tomato paste and hot pepper powder. Mix to combine all ingredients; since "sauce" is supposed to be pink, add a little bit more tomato paste (not too much, you don't want to taste it).
Add shrimps, toss to coat and refrigerate.
In the mean time, wash lettuce leaves and pat them dry.
Arrange each lettuce leaf in 4 individual small bowls and spoon shrimp cocktail evenly in each of them.
Refrigerate until it's time to serve them.
This recipe serves 4.
- Being an appetizer, portions are supposed to be reasonable and not too big.
2 cups shrimps, cooked
1 cup mayonnese
1 tsp tomato paste
4 round lettuce leaves
2 tbsp brandy (optional)
1 pinch hot pepper powder (optional)
In a bowl arrange mayo, brandy, tomato paste and hot pepper powder. Mix to combine all ingredients; since "sauce" is supposed to be pink, add a little bit more tomato paste (not too much, you don't want to taste it).
Add shrimps, toss to coat and refrigerate.
In the mean time, wash lettuce leaves and pat them dry.
Arrange each lettuce leaf in 4 individual small bowls and spoon shrimp cocktail evenly in each of them.
Refrigerate until it's time to serve them.
This recipe serves 4.
- Being an appetizer, portions are supposed to be reasonable and not too big.
lunedì 7 giugno 2010
FRITTATA AND EGGPLANT "LASAGNETTA"
Entree - Appetizer - Vegetarian - Celiacs - Lactose intolerants - Diabetics
1 Eggplant
4 Eggs
2 Tomatoes (about same width of the eggplant)
2 tbsp Grana or Parmigiano, grated
Extra virgin olive oil
Salt, pepper, oregano
Thinly slice eggplant and tomatoes; set tomatoes aside and grill eggplant slices until browned and cooked through.
Meanwhile prepare the frittata: beat eggs with cheese, salt and pepper. In a non-stick skillet, brushed with extra virgin olive oil and over medium-high heat, pour half of the egg mixture. When bottoms starts to firm up, lift edges in order to let mixture filter beneath, lower heat and cover with lid; when top begins to firm up, flip it over a plate and transfer it back in the skillet until cooked through. Set frittata aside and repeat with the remaining mixture.
Preheat oven at 350.
Once frittatas are ready, cut the into squares about same size of tomatoes and eggplant slices.
Grease a 9"x9" baking pan with a little extravirgin olive oil; layer eggplant, frittata and tomatoes, sprinkle with salt and oregano, drizzle with extra virgin olive oil and bake fot about 7-10 minutes.
This recipe serves 4-6
- This recipe can be safely made by Celiacs, diabetics, vegetarians and lactose intolerants (see below).
- Instead of layering, you can overlap ingredients, using a rectangular pan.
- Lactose intolerants can use 2 tbsp fine bread crumbs instead of cheese
1 Eggplant
4 Eggs
2 Tomatoes (about same width of the eggplant)
2 tbsp Grana or Parmigiano, grated
Extra virgin olive oil
Salt, pepper, oregano
Thinly slice eggplant and tomatoes; set tomatoes aside and grill eggplant slices until browned and cooked through.
Meanwhile prepare the frittata: beat eggs with cheese, salt and pepper. In a non-stick skillet, brushed with extra virgin olive oil and over medium-high heat, pour half of the egg mixture. When bottoms starts to firm up, lift edges in order to let mixture filter beneath, lower heat and cover with lid; when top begins to firm up, flip it over a plate and transfer it back in the skillet until cooked through. Set frittata aside and repeat with the remaining mixture.
Preheat oven at 350.
Once frittatas are ready, cut the into squares about same size of tomatoes and eggplant slices.
Grease a 9"x9" baking pan with a little extravirgin olive oil; layer eggplant, frittata and tomatoes, sprinkle with salt and oregano, drizzle with extra virgin olive oil and bake fot about 7-10 minutes.
This recipe serves 4-6
- This recipe can be safely made by Celiacs, diabetics, vegetarians and lactose intolerants (see below).
- Instead of layering, you can overlap ingredients, using a rectangular pan.
- Lactose intolerants can use 2 tbsp fine bread crumbs instead of cheese
martedì 1 giugno 2010
CUSTARD CAKE
Dessert
For the custard:
2 eggs
2 tbsp sugar
2 tbsp flour
2 cups milk
1 cup heavy cream
50 ladyfingers, more or less
20 crunchy amaretti cookies, crumbled + extra to decorate
1/3 cup dark chocolate
Liquid to dip ladyfingers in
First of all, prepare the 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). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.
Set aside and let it cool, mixing it occasionally to prevent the film on top.
In the mean time, whip the cream and add it to the cold custard.
In a square pan about 9" wide and 4" deep, line dipped ladyfinger on the bottom, cover with half of the cream, top with half of the crumbled amaretti and repeat. Finsh with ladyfiners and refrigerate for at least 2 hours.
Serve topped with warm chocolate (melted in the microwave with a few tbsp milk) and some more crumbled amaretti (about one more per portion).
This recipe serves 6-9
The quantity of ladyfingers depends on the size of the pan you use.
Liquids to be used: coffee with liqueur (for adults), with milk (if there are kids or people who do not drink any alcohol), plain milk, fruit syrup diluited with water..... or whatever else you fantasy suggests you!
For the custard:
2 eggs
2 tbsp sugar
2 tbsp flour
2 cups milk
1 cup heavy cream
50 ladyfingers, more or less
20 crunchy amaretti cookies, crumbled + extra to decorate
1/3 cup dark chocolate
Liquid to dip ladyfingers in
First of all, prepare the 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). Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.
Set aside and let it cool, mixing it occasionally to prevent the film on top.
In the mean time, whip the cream and add it to the cold custard.
In a square pan about 9" wide and 4" deep, line dipped ladyfinger on the bottom, cover with half of the cream, top with half of the crumbled amaretti and repeat. Finsh with ladyfiners and refrigerate for at least 2 hours.
Serve topped with warm chocolate (melted in the microwave with a few tbsp milk) and some more crumbled amaretti (about one more per portion).
This recipe serves 6-9
The quantity of ladyfingers depends on the size of the pan you use.
Liquids to be used: coffee with liqueur (for adults), with milk (if there are kids or people who do not drink any alcohol), plain milk, fruit syrup diluited with water..... or whatever else you fantasy suggests you!
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