RISOTTO WITH RADICCHIO AND RED WINE

Rice entree - celiacs safe - vegetarian (use vegetable broth!)

1 1/4 cup Carnaroli rice

1 head of red Italian radicchio

6 cups chicken broth

1/2 medium onion, thinly sliced

1/2 cup Parmigiano Reggiano, grated

1/2 cup red wine

3 tbsp Extra virgin olive oil

2 tbsp butter

Divide the head of radicchio in half, lengthwise; slice it very thinly and arrange it in a bowl of cold water and wash it carefully, then drain it.

Bring broth to a boil.

Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onions until translucent then add radicchio and sautee for 2 more minutes.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, start adding boiling broth little by little, stirring frequently, adding a new batch of beoth only when the previous has been absorbed. Cook it for about 17-20 minutes (depepnding on your taste).

Remove from heat, stir in parmigiano and butter and serve immediately!!

This recipe serves 4.

- You can use low fat (or fat free) cream cheese instead of butter.

- The use of red wine gives a darker color to your rice, which makes it about the same color as radicchio.

- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.

HAM ROLLS (my sister's recipe, her favorite!!)

Appetizer - lactose intolerants and celiacs safe

8 big slices of ham, cut in half, or 16 small

1 jar marinated mushrooms, drained

1 jar marinated artichoke hearts, drained

Mayonnese

hot pepper flakes (optional)

Roughly chop, separately, mushrooms and artichokes and place in 2 separate bowls.

Add as much mayonnese as needed in order to obtain a spread consitency, add pepper flakes if you like a spicier taste and spread over the ham slices; roll them and arrange over a lettuce bed.

Refrigerate for at least one hour.

Serve 2 rolls of each filling to each person.

Serves 4

- If you have stuffing left, you can put it in an airtight container and it will last for about a week, or as long as mayonnese would last

- You can serve 8 people as long as you prepare a mixed appetizer.

- Lactose intolerants better make sure that there's no dairy in ham

ZUCCHINE SALAD WITH PARMESAN

Salad - Vegetarian - Celiacs safe


1 lb zucchine, small and tender, julienne cut
1 cup Parmigiano Reggiano, shaved
1 bunch of parsley, leaves only
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
salt and pepper


Arrange zucchine and Parmigiano in a bowl or a serving platter.

Prepare the dressing: mince parsley and emulsify it with olive oil, vinegar, salt and pepper. Mix until well combined.

Drizzle over the zucchine/parmigiano salad, toss to coat and serve immediately.

This recipe serves 4


- This is a really easy and quick salad, perfect for vegetarians.
- In order to have a good result, use both olive oil and balsamic vinegar of excellent quality, because the dressing is a great part of this recipe flavor.
- You can substitute parsley with basil.
- Because you need only parsley leaves, freeze the stems; they will be perfect in chicken, fish or vegetable broth and also in soups.

SAVORY TART WITH SALMON AND LEEKS

Complete meal - vegetarian (don't use salmon)

For the dough:

2 2/3 cup 00 flour

6 tbsp butter, diced really cold

2 eggs

salt

1 lb leeks, only the white and light green part, cut in rounds.

4 oz boiled spinach, well squeezed and roughly chopped

4 oz smoked salmon

1/2 cup milk

1/3 cup grated cheese (pecorino, emmenthal, piave...)

3 eggs

2 tbsp extra virgin olive oil

salt and pepper

First of all prepare the dough.

In a bowl mix flour and a pinch of salt; add butter and eggs; mix quickly to combine all ingredients but not too long otherwise the butter warms up and the crust will become hard.

Wrap the dough in plastic wrap and put it the refrigerator for 30 minutes, at least.

In the mean time sautee leeks in a non-stick skillet with the olive oil, then add spinach and a pinch of salt; mix well to combine, sautee for about 2 more minutes and remove from heat.

In a bowl, beat eggs with milk, salt and pepper.

Preheat oven to 380.

Take the dough out of the fridge and roll it out over a flour-dusted table, thick about 1/3".

Put dough disk in a 9" diameter pie-pan (buttered and dusted with flour or with parchment paper) and poke it with a fork. Line with parchment paper and cover with dry beans; bake for about 10 minutes. Remove from oven and take paper and beans away (reserve beans for future similar use).

Line vegetables, cheese and salmon in your "tart", pour the egg-milk mixture and put in oven to bake for about 20 more minutes.

Wait 5 minutes before serving.

This recipe serve 6-8 people depending on what else is served in the same meal.

- Because of its content in proteins, carbs and vegetables, it is considered a complete meal. It only needs some fresh fruit.

- It can also be served at room temperature.

- When they've cooled, store the beans in a ziplock back. You can reuse them for other recipe recipes that require the dough shell to be cooked in the same way (it can apply to sweet tarts, too).

- If there is some dough left you can freeze it (wrapped with paper wrap), in order to use it later.