"SAUCY" EGGS

Entree - Vegetarian - Lactose and gluten free

8 eggs
2 cups crushed Italian San Marzano tomatoes
1/2 medium onion, finely chopped
1 jar Italian small peas, drained and rinsed
2 tbsp chopped fresh parsley
2 tbsp Italian extra virgin olive oil
salt

Boil eggs for 8-10 minutes. Quickly cool them down under running cold water, peel and halve, lengthwise. Set aside.

In the meantime, prepare the sauce.

In a saucepan with lid, large enough to contain all eggs, warm the olive oil on medium-high heat an sautee onion until they start becoming golden. Add crushed tomatoes, season with salt, lower the heat to medium and cook (covered) for about 10 minutes.

Lower heat to medium-low. Add peas and stir, then add eggs cut side down. After 5 minutes, turn them upside down and cook for 5 more minutes.

Serve immediately.

This recipe serves 4

- It's vegetarian, lactose and gluten free!!
- You can serve it with toasted ciabatta and a green salad and you'll have a complete meal!!

PEPERONATA

Side dish - vegetarian - lactose and gluten free

3 big bell peppers (same colors or assorted ones - no green peppers)
1 big onion, chopped
1 14-oz can Italian San Marzano tomatoes
9 Italian dried black olives
1 tbsp capers, packed in salt and rinsed
2 tbsp Italian extra virgin olive oil
Salt and chopped parsley.

Wash bell pepper, halve them and remove seed and inner white ribbings, the slice them.

In a large saucepan with lid, over medium-high heat, warm the olive oil. When ready add onions and sautee a couple of minutes, then add bell peppers slices and stir. Season with salt and cook, on medium heat, for about 5 minutes.

In the meantime, chop the peeled tomatoes (set juice aside) and add them to the peppers along with olives and capers. Cover with lid and lower heat to low.

Cook about 25-30 minutes, or until pepper are soft.

Sprinkle with chopped fresh parsley and serve immediately.

This recipe serves 4.


- If the peperonata dries too much, add a few tbsp of the peeled tomato juice.
- You can add a tsp of anchovy paste, if you like it.
- It's a perfect side dish for fish, white meat and eggs.

SHRIMP AND BEANS SALAD

Salad - appetizer - gluten and lactose free

2 cups cooked shrimp
2 14-oz cans Italian cannellini beans, drained and rinsed
4 celery stalks, thinly sliced
1 bunch Italian parsley, leaves only, chopped
1 garlic clove
4 tbsp Italian extra virgin olive oil
1 lemon, juice and grated zest
Salt


Peel and halve garlic; in a small bowl arrange oil, lemon juice and zest, garlic and parsley, mix well to combine and set aside for about 30 minutes. Remove and discard garlic.

In a serving bowl combine shrimp, beans and celery; sprinkle with salt, drizzle with the lemon vinaigrette and toss to coat. Refrigerate for 30 minutes and then serve.

This recipe serves 4.


- It can be used as an appetizer.
- If you'd like to keep garlic, finely chop it.
- Only use a very high quality Italian extra virgin olive oil in order to obtain the best from this recipe.

FOCACCIA WITH COTECHINO AND GREEN CABBAGE

Appetizer - Entree - Pizza

For the dough:
3 cups 00 Italian flour
1 cup warm milk
1 envelope dry active yeast
3 tbsp Italian extra virgin olive oil
Salt

For the stuffing:
2 cups thinly sliced green cabbage
1 precooked Italian cotechino sausage, casing removed and thinly sliced

1 egg
Salt
Extra virgin olive oil


Combine flour and salt, then add yeast and mix. Make a well in the flour mount and pour oil and warm milk in it. Mix to combine all ingredients then transfer onto a floured working surface and knead for about 5-8 minutes, until you obtain a well combined, smooth, elastic dough.

Divide the dough into 2 balls (one slightly bigger than the other), slightly grease 2 bowls and transfer the dough balls in them; let rise for about 1 hr.

Preheat oven to 400.

Beat the egg. Roll out the dough balls onto a floured surface.

Grease a 16" round baking pan and line it with the bigger disk, top with green cabbage and sliced cotechino, leaving 1/3" border, cover with the smaller disk, seal the edges tightly.

Brush the top disk with the beaten egg, sprinkle with a little salt and make a couple of cuts to allow steam to escape.

Bake for 20 minutes until golden.

Serve immediately.


- You can use this doug for every focaccia and also as a pizza base
- We carry the Italian cotechino, but in VERY limited quantities.
- I always suggest to use the 00 Italian flour because it's the best!!!! And we do carry it too!

RISOTTO WITH SHRIMP, ZUCCHINE AND ARTICHOKES

Rice entree - gluten free - lactose free (read note below)

1 cup shrimp
1/2 cup diced zucchini
1 cup marinated artichokes, drained and roughly chopped
1/2 cup chopped onion
1 1/4 cup carnaroli rice
5 cups vegetable stock at least
2 tbsp extra virgin olive oil
1/2 cup dry white wine
2 tbsp cream cheese


Put stock in a covered pot on high heat until it boils, then lower heat to simmer.

Meanwhile, in a big non-stick skillet warm the olive oil and sautee all the vegetables for 5 minutes, stirring often.

Stir in rice, add wine and let evaporate. Add stock, a ladle at a time, stirring often to prevent sticking, but not continuously. After 15 minutes, add shrimp.

When the risotto is al dente, add the cream cheese stir and serve immediately.

This recipe serves 4-6


- Carnaroli is the best variety for risotto: a little less starchy and not as easy to overcook as the others.

- You can also add some Italian San Marzano tomatoes, if you like them.

- It's gluten free.

- To make it lactose free, don't use cream cheese

SCRUMPTIOUS PANDORO

Dessert

Pandoro is the other typical Italian cake for Christmas. Its name means "golden bread", it has no fruits and comes with a bag of confectioner's sugar. Its texture is so light that this cake will melt in your mouth.
Prepare this cake at least 1-2 hours before serving it, in order to allow all flavors to combine.

For custard:
4 eggs
4 tbsp Italian 00 flour
4 tbsp sugar
4 cups milk

1 bar dark Italian chocolate (about 3 oz)

1 Pandoro

1 cup crumbled amaretti cookies

1/2 cup chopped almonds


First of all, prepare the custard. Warm milk without letting it boil. In a saucepan, with heavy bottom, combine sugar, flour and 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.

Divide the custard evenly in 2 parts, add chocolate to one of them and let it melt. Set aside and allow it to cool down to room temperature.

Mix chopped almonds and crumbled amaretti.

Slice Pandoro horizontally in 6 parts.

Arrange Pandoro bottom on a big serving platter, top with custard and sprinkle with the almond-amaretti mix, top with another slice of pandoro (retaining the shape), chocolate custard, almond-amaretti mix, and repeat until you finish the pandoro slices. End with Pandoro top. Refrigerate until 30 minutes before serving it.

Sprinkle with confectioner's sugar right before serving it (confectioner's sugar is inside the Pandoro box).

- You can use a mascarpone based custard.
- You can mix some sugar-free cocoa powder to the confectioner's sugar and some chopped hazelnuts to the almond-amaretti mix.

FUSILLI BUCATI CORTI WITH SWORD FISH

Pasta entree - Vegetarian - Lactose and gluten free (see notes at the end)

1 lb Italian fusilli corti bucati
2 slices sword fish, diced
1 small onion, chopped
1 clove garlic, minced
1/2 cup dry white wine
1 14-oz Italian San Marzano peeled tomatoes, roughly crushed
2 tbsp Italian capers, packed in salt, rinsed and squeezed
1/8 cup Italian dry black olives
3 tbsp Italian extra virgin olive oil
Salt, hot pepper flakes

In a large saucepan with lid, over medium-high heat, warm 3 tbsp of olive oil and sautee onion and garlic until onion is translucent, then add sword fish. Sitr and sautee for about 3-4 minutes.

Add wine and let alcohol evaporate. Add tomatoes, capers, olives, salt and hot pepper flakes. Stir, lower heat, cover and simmer for 30 minutes.

In the meantime, bring a large pot of water to boil; when it boils, add salt and pasta, stir and cook until al dente (this shape will take 10 minutes, more or less).

Drain pasta, reserving some of the water, and transfer it to the saucepan with the sauce. Toss well to coat and cook about 2 minutes. If the sauce thickens too much, add some of the reserved water (little by little) to thin it.

Serve immediately, sprinkled with freshly chopped parsley.

This recipe serves 4-6


- You can add 2 anchovy fillets or 2 tsp of anchovy paste, if you like it.
- Don't serve this dish with Parmigiano, please. It would cover the fish flavor.
- If you use Italian corn pasta, this dish will be lactose and gluten free!
- Except for fresh onion parsley and garlic, and swordfish, we carry all other ingredients (we do have a mix of dried garlic, hot pepper flakes and parsley!!)

CARROTS AND POTATOES ITALIAN SALAD

Salad - side dish - lactose and gluten free - vegetarian

1 lb carrots
1 lb potatoes
1 bunch Italian parsley
1/4 cup Italian extra virgin olive oil
1/8 cup Italian balsamic vinegar
Salt


Peel potatoes and carrots and boil them until tender. Drain and let cool down.

Slice carrots in thick rounds and transfer in a bowl; cube potatoes and add them to carrots.

Finely chop parsley leaves; in a small bowl combine salt, balsamic vinegar and oil and whisk until salt dissolved and the seasoning is "fluffy".

Sprinkle vegetables with chopped parsley, drizzle with the Italian vinaigrette and toss to coat.

Serve immediately


Serves 8-10 people


- You can wash your potatoes, poke the skin and cook them in the microwave: it will be faster.
- You can use a very good balsamic glaze, instead of a regular balsamic vinegar.
- Don't throw away parsley stems: freeze them and use in a broth or a soup at a later time.
- You can add minced garlic to your dressing, if you like it.

CARROT AND ONION SOUP

Soup - Lactose free (no Parmigiano) - diet

2 cups diced onions
2 cups diced carrots
1 jar Italian super-fine peas, drained and rinsed
6 cups boiling broth, at least
2/3 cup Italian farro
2/3 cup Italian barley
Italian extra virgin olive oil
sage and rosemary, tied together
Grated Parmigiano Reggiano

In a large saucepan with lid, over medium heat, warm 2 tbsp extra virgin olive oil and sautee onions and carrots for 2-3 minutes. Then add grains and herbs and stir.

Add 6 cups of hot broth, lower heat to simmer and cover with lid. Cook for about 35 minutes, stirring frequently. Add broth if the soup gets too thick.

Season with salt, if necessary, and add peas. Cook 5 more minutes and serve.

Serve drizzled with very good Italian extra virgin olive oil and sprinkled with Parmigiano.

This recipe serves 4-6


- Farro and orzo (the true translation of barley) cook in the same time. If you prefer, you can use tagliatelline or tagliolini (both egg based), instead, and add them to the soup together with the peas.
- You can also add 1/2 cup of Italian peeled, crushed San Marzano tomatoes to your soup (at the beginning)
- We do carry both grains, egg pasta and Italian peas, if you want to try this soup.

EGGPLANT AND VEAL ROLLS

Meat entree

8 slices of veal
8 slices of grilled eggplant
8 thin slices of mozzarella
1 bunch swiss chards, roughly chopped
1/4 cup of dry white wine
2 cups of Italian San Marzano tomatoes, crushed
Extra virgin olive oil, salt, flour


Line meat slices with eggplant and mozzarella, roll and secure with a toothpick or  butchers' string. Dredge in flour.

In a large and deep non-stick skillet over medium-high heat, warm 2-3 tbsp of Italian extra virgin olive oil, sear meat rolls until golden all around. Then add wine and let alcohol evaporate.

Add the crushed tomatoes, season with salt and lower heat to low and cover skillet with a lid. Cook for about 10 minutes.

Add swiss chards, stir well to combine and cook until you reach your desired doneness.

Serve immediately.


This recipe serves 4


- You can use beef tenderloin but you have to cook rolls longer, before adding the swiss chards.
- I sauce thickens too much, add a few tbsp of warm broth.
- You can use other cheeses instead of mozzarella, like asiago, provolone, swiss....
- You can use grilled zucchine instead of eggplant.

MY MOM'S APPLE CAKE

Dessert

Put yogurt in a little bowl, wash the container and use it to measure ingredients (YC = yogurt container).

3 eggs at room temperature
1 4-oz yogurt (plain, vanilla, apple....)
3 YC 00 Italian flour
1 1/2 YC sugar
1/2 YC extra virgin olive oil
1 tbsp baking powder
2-3 apples
1 tsp cinnamon powder


Divide eggs: yolks in a bowl (bigger) and whites in another.

Preheat oven to 375.

Add sugar to yolks and whisk until pale yellow; add yogurt and oil and mix well to combine. Sift in flour and cinnamon, whisking; if it's too thick, add a few tbsp of milk.

Peel and slice apples, drizzle with some lemon juice to prevent them from getting dark.

Whisk egg whites (with a pinch of salt) until picks hold, then fold them carefully into the yogurt batter. Add half of the apple slices into the batter.

Lightly grease a 10" spring from pan and dust it with flour.

Pour batter in the cake pan, top with the remaining slices and sprinkle with brown sugar.

Bake on central rack for about 45 minutes.

Let it cool down inside the open oven, then transfer on a cooling rack.


- serve with your favorite sauce or ice cream or dusted with a mix of powdered sugar and cinnamon
- You can use milk instead of oil, making this cake almost fat free

TAGLIOLINI WITH SPINACH CREAM AND SALMON

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

"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.

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.

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....

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.

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.

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.

BAKED ANELLINI CORN PASTA

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

1 lb corn anellini pasta
2 medium eggplant, thinly sliced
1 28-oz can Italian peeled San Marzano tomatoes
1 8-oz mozzarella, sliced or diced
REAL Italian breadcrumbs (not flavored)
2 garlic cloves
2 tbsp fresh chopped basil
2 tbsp fresh chopped parsley
Extra Virgin olive oil
salt


Fry eggplant slices in hot olive oil until golden, arrange on paper towel to absorb excess oil, lightly salt and set aside.

Bring a large pot of water to a boil.

In the meantime, prepare the tomato sauce. In a saucepan, sautee garlic in 2 tbsp of extra virgin olive oil until lightly golden, add tomatoes with thier juice, season with salt and simmer for about 15-20 minutes. Add fresh herbs just before removing from heat, stir and set aside.

When water boils, add salt and pasta. Cook until al dente, drain and transfer to the saucepan with tomato sauce, add fried eggplant and toss to coat evenly.

Preheat oven to 375.

Grease a baking dish with olive oil, then transfer pasta in it, top with mozzarella and breadcrumbs. Dot with butter or drizzle with a little olive oil.

Bake for about 20 minutes, until mozzarella is melted and top has a nice golden crust.

This recipe serves 4-6 people


- For a lighter recipe, grill eggplant slices instead of frying them.
- Avoid mozzarella to obtain a lactose-free dish

GLUTEN FREE FRESH FRUIT TART

Dessert - Gluten free

For the dough:
1 1/3 cup of almond 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 lemon custard:
1/3 + 1/8 cups sugar
2 tbsp corn starch
3/4 cup water
1/4 cup lemon juice (1 lemon)
1 lemon peel (only the yellow part because the white is bitter)
2 egg yolks

Fresh fruit (strawberry, mixed berries, banana, kiwi whatever you like!)
Unflavored jelly


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 custard: in a small saucepan arrange sugar, 1/2 cup water and the lemon peel, bring to a boil and let it boil about 1 minute. Remove from heat and let cool down. Discard lemon peel.

In the meantime, in another saucepan, combine flour, yolks lemon juice and the remaining water; mix until well combined.

Slowly pour the warm water in the yolk mixture, whisking to avoid lumps. Put it on medium heat and cook until it thickens.

Prehat oven to 375F

Take the dough out of the fridge and roll it over a flour-dusted table, about 1/4" thick.

Put dough disc in a 9" pie-pan (buttered and dusted with flour or lined with parchment paper) and poke it with a fork, in this way you'll allow steam to escape.

Lined the bottom of the dough with parchment paper and top with dried beans, this will prevent "bubbles" in your tart by weighing on the tart. Bake for about 20 minutes then remonve beans and paper and cook for another 5 minutes. Remove from the oven and set aside.

Assemble the tart: pour custard into the tart shell, and decorate with your favorite fresh fruit (or a mix of fruits).

Prepare jelly following the package instructions and brush the fruit with it.

Refrigerate for at least 30 minutes (one hour is better) and serve cold.

It will serve 8 people at least.


- You can serve it as is or with some ice cream.
- You can prepare the dough with Italian 00 flour, if you'r not gluten intolerant (same quantities); same for the custard.
- If there is some dough left you can either freeze it (in a ziploc bag), in order to use it later, or roll it about same thickness and make cookies. Those have to be baked at same temperature but only about 10 minutes.
- Once cooked, you can line the bottom of the tart shell with crumbled amaretti before pouring the custard.
- If there is leftover custard, serve it in individual bowl with Lingue di Gatto (thin, crisp Italian cookies).

STUFFED VEGETABLES

Entree - Gluten free

1 lb of mixed ground meat (pork, beef, turkey)
2 eggplant
2 round zucchine (or wider than usual)
2 bell peppers (yellow or red)
2 eggs
4 tbsp Parmigiano, grated
1/3 cup parsley, freshly chopped
Nutmeg, salt, extra virgin olive oil and broth

Put a big pot salted water to boil. When it's ready add salt and cook the vegetables (whole) for 5 to 10 minutes.
Drain them, let them cool and then cut in half (lenghtwise) and remove seeds and inner ribbings from peppers and discard them; empty the other vegetables from pulp, mash it (or blend it) and let it cool down to room temperature.
Prepare the meat. Warm 1 tbsp of olive oil in a non-stick skillet and brown the meat, season with salt and remove from heat.

When all ingredients are at room temperature, combine them in a bowl together with eggs, parmigiano, nutmeg, parsley and salt. Mix well to combine all ingredients.

Stuff the vegetables with the meat mixture.

At this point you have two ways to cook them:
- on the stove, in a skillet with a little bit of olive oil and some vegetable or chicken broth
- in the oven, in a pan with a little bit of olive oil as well and sprinkle with a mixture of bread crumbs and parmesan;
cover the pan with aluminium foil an cook at 320 degrees, a couple minutes before ready, uncover it to get a nice crust on top.

Cooking time depends o the initial boiling, if you boil them 10 minutes, vegetables should be ready in 20 more minutes.

This recipe serves 4 people at least

- You can freeze them once cooked and warm them in the microwave or in the oven, when needed.

ITALIAN MIXED BEANS SALAD

Side dish - salad - gluten and lactose free - vegetarian

1 can Italian borlotti beans, drained and rinsed
1 can Italian cannellini beans, drained and rinsed
1 can Italian butter beans, drained and rinsed
4 tbsp Italian Extra virgin olive oil
2 tbsp Italian red wine vinegar
1 rosemary sprig, leaves only
4 sage leaves
1 garlic clove, quartered
salt


Finely mince rosemary and sage and transfer them in a little bowl with oil; let it infuse about 30 minutes.

Arrange the beans in a serving bowl. Add salt and vinegar to the oil infusion and mix well, until salt dissolves.

Pour dressing over beans, mix to coat evenly and refrigerate, covered, for about 1 hour.

Discard garlic before serving.

This recipe serve 8 people, as side dish.


- You can add Italian chickpeas to this salad.
- You can add onion or leeks, thinly sliced.
- If you like garlic, you can finely mince (or squeeze it), in the infusion.
- It's gluten and lactose free, and vegetarian

ITALIAN PASTA SALAD (very simple)

Pasta entree - vegetarian - gluten free (read notes below)

1 lb of Italian pasta (fusilli bucati or Orecchiette are the best, I used regular Italian fusilli)
1 8-oz. mozzarella, cubed (1/2-1" size)
2 big, ripe tomatoes, cubed as big as mozzarella
1 cucumber, sliced
1 celery stalk, thinly sliced
2 garlic cloves, halved or quartered
Fresh basil, as much as you want
Very good Italian exta virgin olive oil
Salt


Bring a large ot of water to boil.

In the meantime, arrange all vegetables, mozzarella, garlic and basil in a big bowl. Season with salt and olive oil and set aside.

When water boils, add salt and pasta.

Cook until al dente, drain, quickly rinse under cold water, then spread on a clean kitchen towel to cool down to room temperature, trying to separate every piece of pasta.

Transfer to the bowl with mozzarella and vegetables, mix well to combine all ingredients, adjust with salt and olive oil.

Refrigerate for 2-3 hours, at least. Discard garlic.

This recipe serves 4-6 people


- The earlier you prepare this dish, the less you should cook pasta.
- If you like to keep garlic, mince it, instead of cutting it in 2 or 4 pieces.
- Because this is a very simple dish, the ingredients MUST be of a very good quality, in order to have a very good result. Past should be Italian and good, as well as Olive oil and, possibly, mozzarella.
- It can be gluten free, if you use gluten free pasta, and it's vegetarian.

FISH SKEWERS WITH ITALIAN BARLEY (the real orzo)

Fish entree - complete meal - lactose free

1 cup Italian barley

12 sole fillets

12 1"-cubes, prepared with salmon fillets

1/4 cup chopped leeks

1 oz dried Italian porcini mushrooms

1/4 cup dry white wine

1 onion, 1/2 whole and 1/2 chopped

1 sprig rosemary, leaves only, chopped

Extra virgin olive oil, salt, flour

Cook barley for 35 minutes in salted boiling water with the half (whole) onion.

Soak porcini in lukewarm water for 20 minutes; remove them, squeeze and cut bigger pieces. Carefully strain soaking water and set aside.

Drain barley; in a big skillet, warm 2 tbsp of olive oil and sautee the chopped onion in it for about 5 minutes, add barley and rosemary and sautee for about 2 minutes, in order to combine all ingredients.

Arrange part of the barley on the sole fillets and roll them; alternate 3 rolls and 3 salmon cubes on each skewer. Dredge them in flour.

In another skillet, warm 2 tbsp of olive oil on medium heat and sautee leeks for 2-3 minutes. Add porcini and stir.

After 2 more minutes, add skewers and brown fish on all sides, pour wine and, when it's evaporated, add a little of the mushrooms water. Season with salt and cook for about 10 more minutes (add more water, if you need).

Serve skewers with barley and steamed (or grilled) vegetables, this way, you'll have a complete dish.

This recipe serves 4.

- You can also use Farro instead of barley.

- It's Lactose free!

ZUCCHINE PIZZAIOLA STYLE

Appetizer - Side dish - gluten free - vegetarian (read note below)

3-4 Zucchine, depending on the size, cut lengthwise about 1/4" thick
1 8-oz mozzarella, roughly chopped
1 14-oz can Italian San Marzano tomatoes with their juice, crushed
1 garlic clove
1 tbsp capers, packed in salt and rinsed, roughly chopped
1/4 cup Italian dry cured black olives, roughly chopped
3 anchovy fillets (optional)
1 tbsp oregano
Extra virgin olive oil, salt


Brush zucchine with olive oil on both sides, then lightly grill the zucchine slices. Let them cool down.

In the meantime, prepare the pizzaiola sauce: in a saucepan with lid, combine tomatoes, garlic, capers, olives, anchovies and oregano. Bring to a boil, then lower to simmer and cook, covered, for 15 minutes.

Preheat oven to 400.

Layer zucchine slices in a oiled baking pan, top with pizzaiola sauce, sprinkle with chopped mozzarella and drizzle with extra virgin olive oil.

Bake until cheese melts and serve immediately.


- It can be served as appetizer or side dish.
- If you have leftover sauce, you can use it for pasta, fish or meat.
- If you don't use anchovies, it will be a vegetarian dish. It is also gluten free!

FUSILLI CORTI BUCATI WITH MUSSELS

Pasta entree - lactose free - can be vegetarian and gluten free (read notes below)


1 lb fusilli bucati corti
4 zucchine, grated
4 oz Italian dry cured black olives, pitted, halved
2 cloves garlic, crushed
1 14-oz can of Italian San Marzano tomatoes with their juice, roughly chopped
40 mussels, opened, valves removed
2 tbsp basil, chopped
2 tbsp parsley, chopped
3 tbsp Extra virgin olive oil


Bring a large pot of water to a boil.

In the meantime, warm olive oil in a large saucepan over medium heat.

When oil is warm, sautee garlic until golden and remove it; add zucchine and olives and stir. When zucchine are soft, add tomatoes, season with salt and hot pepper flakes, if you like it, cover with a lid and cook for about 10 minutes, then add mussels. Stir, lower the heat and simmer for about 10 more minutes. Remove from heat and sprinkle with the chopped herbs.

When water boils add salt and pasta, stir and cook until al dente (about 8-10 minutes), drain and transfer to the saucepan with the sauce, tossing it until well combined, on medium-high heat.

Serve immediately.

This recipe serves 4-6 people.


- You can also use same quantity of crushed or strained San Marzano tomatoes.
- This pasta shape is the best because it holds the sauce and, being hollow (bucati), sauce actually "enters" your pasta.
- You can make this sauce with clams, or half mussels and half clams. It is great even if you prepare it without fish, which will result in a vegetarian dish.
- It's a lactose free dish.
- You can use 2 boxes of Italian gluten free fusilli (made only with corn flour) making it a gluten free dish!

MULTICOLOR RICE SALAD

Rice salad - gluten free - lactose free and vegetarian (see notes below)

1 cup carnaroli Italian rice
1 green bell pepper, seeds removed and thinly sliced
1 red bell pepper, seeds removed and thinly sliced
1 yellow bell pepper, seeds removed and thinly sliced
2 ripe tomatoes, diced
4 oz Asiago cheese, diced
6 anchovy fillets, broken in pieces
1/2 cup Italian dry cured black olives, halved
2 tbsp chopped fresh basil
4 tbsp extra virgin olive oil
Salt


Bring a large pot of water to a boil, then add salt and rice. Boil until al dente, about 18 minutes. Drain and spread on a clean kitchen towel to cool down.

In a big aboul arrange all vegetables, cheese and basil. Season with salt and 1 tbsp of the olive oil, stir and refrigerate until the rice has cooled down to room temperature.

When the rice is at room temperature, arrange it in the bowl, add the remaining olive oil and the basil; toss to combine all ingredients and cover with plastic wrap.

Refrigerate for 1 hour at least.

This recipe serves 4-6 people.


- You can add all the vegetables you like: cucumber, celery, grated carrots, lettuce... anything you can think of
- You can also add hard boiled eggs
- It's gluten free, it can be lactose free (avoid cheese) or vegetarian (avoid anchovies)
- It can be prepared with Farro, too; in that case you'll need to cook it longer (about 35 minutes)

CHICKPEAS FRITTERS

Appetizer - can be vegetarian and lactose free (read notes below)

3 14-oz Italian CECI (chickpeas)
1 garlic clove (optional)
1/4 cup parsley, freshly chopped
1 egg
2 tbsp Parmigiano, grated
2 tbsp Italian plain breadcrumbs
2 tbsp chopped Prosciutto
Salt - Pepper - Extra virgin olive oil

It's great with Insalata russa (Russian salad - not sure of the origin of the name).

Mayo
Italian sweet, tender peas
diced carrots and potatoes


First of all prepare the salad: boil potatoes and carrots until soft, drain and rinse tender, sweet Italian peas and spread on towel to dry them.

Prepare mayo. Put in the immersion blender glass (or in a tall container) in this order:

1 cup extra virgin olive oil, 1 egg, 2-3 pinches of salt and 2-3 tsp of white wine vinegar.

Immerse the blender and start blending for 7-8 seconds, then slowly lit it to combine all other ingredients. Give a couple more pulses and your mayo is ready. It takes about 15 seconds.

Combine the vegetables, at room temperature, with the mayo and refrigerate.


Now prepare the fritters.

Drain and rinse ceci. Arrange them in a food processor with the garlic and blend.

Transfer to a bowl and add Parmigiano, parsley, egg and prosciutto; mix well to combine. If it's too soft, add breadcrumbs.

Form balls as big as walnuts, then flatten them a little. Dredge in breadcrubs.

In a big non-stick skillet, warm up olive oil then sautee fritters in it until golden on both sides.

Serve warm or at room temperature.


- For a vegetarian dish, avoid prosciutto. For a lactose free dish avoid parmigiano and substitute with as much breadcrumbs.
- Mayo with olive oil tends to be more savory than the one you buy. You can use 2/3 cup of olive oil and 1/3 cup of sunflower oil.
- You can also add a few tbsp of greek plain yougurt to your mayo in order to make it lighter.
- If you don't like vinegar, use same quantity of freshly squeezed lemon juice.

RICOTTA ICED CAKE

Dessert - Light

5 eggs
1/2 cup sugar
2 cups ricotta
4 tbsp unsweetened cocoa powder
Ladyfingers
Coffee
salt


Divide eggs: put yolk in a big bowl and egg whites in another.

Add sugar to the yolks and whisk until you obtain a pale yellow cream, then add ricotta and whisk until well combined.

Add a pinch of salt to the whites and beat until it holds picks; then carefully add it to the ricotta cream, stirring from bottom up.

Pour coffee in a bowl and quickly dip ladyfingers in it (one at a time); then layer them on the bottom of a 9x13" rectangular baking pan.

Pour half of the cream and top with coffee-dip ladyfingers.

Add cocoa powder to the reamaining ricotta cream and pour it over the ladyfinger, finish with another layer of coffee-dip ladyfingers.

Put the cake in the freezer for 4-5 hours.

Serve sprinkled with confectioners' sugar and crumbled amaretti cookies.


- You can add diced fruits (banana, strawberry, peach, pear....) and/or chocolate chips and/or chopped nuts to your ricotta cream.
- You can put it in the refrigerator, instead of the freezer, obtaining a sort of tiramisu. This way it's more like an ice-cream cake.
- If there will be kids, you can add milk to the coffee or just use milk. If there won't be kids, then you can add a liqueur to the coffee. Amaretto would be great.
- You can use half vanilla half chocolate ladyfingers.

MEDITERRANEAN SIDE DISH

Side dish - sauce - vegetarian - light - lactose and gluten free

1 medium onion, thinly sliced
1 zucchina, thinly sliced
1 yellow bell pepper, julienned
1 14-oz can of Italian San Marzano tomatoes, roughly chopped
1 garlic clove
3 tbsp extra virgin olive oil
1 tbsp freshly chopped basil


In a saucepan (with lid), warm up olive oil and sautee onion and garlic for 2 minutes, then add zucchina and bell peper, stir and sautee for 2-3 more minutes; discard garlic.

Season with salt and add tomatoes.

Lower heat to low, cover and simmer for about 30 minutes, season with salt, if needed, and add basil.

This recipe serves 2


- It is a great side dish for grilled/roasted fish or white meat.
- It is great even at room temperature.
- You can use it as sauce for pasta; it is enough for 1 lb of pasta (egg pasta like fettuccine or garganelli would be the best), serving 4-6 people.
- If you like garlic, you can chop or mince it and leave it in.
- You can add other bell peppers and diced eggplant, if you like them. In this case it would serve more people.

PORK LOIN WITH PORCINI

Meat entree - light - lactose and gluten free!!

8 pork loin (or tenderloin) slices, thinly sliced
2 oz Italian dried porcini
1 small onion, cut in thin wedges
14 oz Italian San Marzano tomatoes, with their juice
2 tbsp extra virgin olive oil


Soak porcini in lukewarm water for 20 minutes; remove them and squeeze away excess water. Cut bigger pieces in 2-3 parts, depending on the size. Carefully filter the water they were soaking in, to remove dirt.

Warm extra virgin olive oil in a big non-stick skillet and sautee onions on medium-high heat for 2-3 minutes, then add porcini and stir.

Now add tomatoes, the mushroom water, stir and season with salt. Cook on medium heat, possibly covered with a lid, for about 10 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").

Serve immediately.

This recipe serves 4.


- If you have leftovers, you can freeze them or use as a pasta sauce, do not use Parmigiano, please. It would cover the porcini flavor.
- You can dredge slices in flour, sautee in olive oil and then add the porcini-onion sauce, prepared in advance. This way it will be less light.
- You can also use it as base for a stew.
- I always suggest to use Italian porcini beacuse they are the MOST flavorful and Italian San Marzano tomatoes, because they are the sweetest.

PIZZAIOLA STYLE FISH FILLETS

Fish entree - Gluten and lactose free - Light recipe

2 fish fillets (Swai, cod or similar)

1 tsp Italian capers, packed in salt, rinsed

1 tbsp green olive patè

1 garlic clove

2 anchovy fillets

2 tbsp fresh parsley, chopped

1 cup Italian crushed San Marzano

1 tbsp extra virgin olive oil

Roughly chop garlic, capers and anchovies.

Warm the olive oil in a non-stick skillet and sautee the garlic, capers, anchovy mix, add tomatoes and olive patè; stir and cook for about 2 minutes.

Lower to simmer and add the fish fillets. Cook for 15-20 minutes at a very low heat.

Sprinkle with parsley, and serve!

This recipe serves 2

- It's a very light and healthy recipe.

- You can use peeled tomatoes with their juices. It it important to use San Marzano which are the sweetest tomatoes. Also, it is important to use salt-packed capers, so you won't have unpleasant aftertaste from vinegar.

MY FAMILY'S LASAGNA

Entree - Main occasions

One time I've been asked the ORIGINAL recipe for lasagna. I answered that there is a different recipe for every Italian family... This is my recipe!! It may take long to prepare it but it will reward you!!!

Ingredients:

1 pkg of Italian egg lasagna sheets (about 1 lb) or make your own

4 cups Parmigiano Reggiano (or Grana Padano), grated

2 sausages

Bechamel

4 cups milk

4 tbsp 00 flour

nutmeg

salt

Bolognese meat sauce

1 lb ground beef (not too lean, not too fat)

3 sausages, chopped

6 tbsp of a mix of onions, carrots, celery and parsley, finely chopped

4 tbsp extra vigin olive oil

2 28oz cans Italian San Marzano

1 cup of white wine

First of all, prepare the meat sauce: warm olive oil in a big saucepan over medium heat; when ready, sautee the vegetable mix for 3-4 minutes.

Now add ground beef and sausages and cook them over high heat for about 5 minutes, stirring frequently to avoid sticking.

At this point you can add wine (always on high heat) and let alcohol evaporate; turn the heat to medium and add the tomatoes.

Season with salt, pepper if desired; when it starts boiling, turn heat to minimum and simmer the sauce (covered with a lid) 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.

While the meat sauce cooks, prepare the bechamel: in a little saucepan, warm up the milk.

In another, bigger, saucepan put the flour, a pinch of salt and a pinch of nutmeg and mix; then, slowly add the warm milk whisking to prevent lumps.

Put the saucepan on medium-low heat and bring to a boil stirring constantly (to prevent sticking on bottom), then remove from heat.

Your meat sauce is still cooking... bring a pot of water to a boil and line you countertop with clean kitchen cloths (white, if possible). When water boils, add salt and 3-4 tbsp of oil.

Boil lasagna sheets, not more than 2-3 at a time, for about 2 minutes, remove with slotted spoon and line them on the cloths. Don't overlap them or they'll overcook and stick to each other.

Once you pre-cooked all you sheets, assemble the lasagna.

Preheat oven to 385.

Lightly grease the bottom of a 9x13" baking pan and spread a thin layer of bechamel and meat sauce. Layer pasta, spread with bechamel and top with meat sauce: don't overdo, 1/2" of each sauce will be enough. Sprinkle with Parmigiano and repeat until you finish ingredients.

Finish with bechamel, top with meat sauce and sprinkle with Parmigiano.

My mom's final touch: she cuts 1 or 2 sausages in rounds and put a round on each portion.

Bake on central rack for 35-40 minutes.

This recipe serves 8-12 people (depending on the number of layers and what else is served).

- Don't worry about the wine in the meat sauce, as said the alcohol evaporates, leaving just its flavor.

- The original bechamel recipe actually requires the use of butter: I avoid it and use skimmed milk to make it lighter.

- DON'T use Italian sausages: they have fennel seeds here in the United States (not in most parts of Italy) and fennel seeds are a strong flavor. You won't taste anything else.

- You can prepare bechamel and meat sauce the day before and assamble the same day.

- To have a crunchier crust on top, mix Parmigiano with and equal quantity of very fine, non-flavored breadcrumbs.

PEAS AND RICE "BALLS"

Appetizer - vegetarian - lactose free (see notes at bottom)

300 gr. Carnaroli Italian rice

1 jar peas, tiny and sweet, drained and rinsed

1 jar marinated artichokes, roughly chopped

1/4 cup sundried tomatoes, packed in olive oil, drained and julienned

5 tbsp Parmigiano, grated

2 eggs

4 tbsp parsley, chopped

Breadcrumbs, really Italian (fine, no flavors added one)

Vegetable broth

Extra virgin olive oil

Boil rice in the vegetable broth until desired doneness. Drain and arrange in a bowl.

Add Parmigiano, peas, artichokes, sundried tomatoes and parsley. Mix well so all ingredients are well combined.

Form "balls" about the size of a walnut.

Beat eggs in a plate and arrange breadcrumbs in another.

Roll "balls" in the eggs, then in the breadcrumbs in order to coat them completely. Repeat.

Deep fry "balls" in hot olive oil. Arrange them on paper towel to absorb excess oil.

Serve immediately.

- It's hard to predict how many portions will there be: it depends on how big the "balls" are going to be.

- If you don't use Parmigiano, it will be a lactose free dish. It's also vegetarian.

- This recipe is perfect for an appetizer.

- If you flatten the "balls", before passing them in egg and breadcrumbs, the frying time and the necessary oil will be less.

- You can add chopped prosciutto or ham or bacon (cooked) or olives....

GARGANELLI WITH BELL PEPPERS AND ZUCCHINE

Pasta entree - vegetarian - lactose intolerant safe

1 lb garganelli

1 red and 1 yellow bell pepper, julienned

2 baby zucchine, julienned

1 14-oz can San Marzano Italian tomatoes

6 tbsp extra virgin olive oil

1 clove garlic, chopped

2 scallions, thinly sliced

1 bunch basil, leaves only, chopped

1 tbsp parsley, chopped

Bring a large pot of water to a boil.

In a skillet over low heat, warm half olive oil and same quantity of water; stew scallions in it for about 5 minutes. Add peppers, stir and cook for 5 minutes; add zucchine, stir and stew for 5 more minutes. Season with salt, sprinkle with parsley and set aside.

In another skillet (large enough to contain all ingredients) warm the remaining olive oil, sautee garlic for 1-2 minutes then add tomatoes; cook for about 10-15 minutes, stirring occasionally. Season with salt, if needed, and add basil; stir vegetables in, cokk for 5 more minutes.

When water boils, add salt and garganelli. Garganelli is an egg based pasta and cook in 7-8 minutes maximum.

When al dente, drain it and transfer in the skillet with the sauce, sautee a couple of minutes to coat evenly.

Serve immediately.

This recipe serves 4-6.

- As is, this is a vegetarian, lactose intolerant safe dish.

- You can sprinkle a little parmigiano on top, when serving it.

- You can add Italian dried black olives and capers (packed in salt and thoroughly rinsed) in the sauce.

CROSTATA DI MELE (Apple tart)

Dessert - 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 stuffing:

3 apples, peeled and thinly sliced

6 amaretti cookies, crumbled

2 tbsp pinenuts

sugar and butter

For the custard:

2 eggs

2 tbsp sugar

2 tbsp flour

2 cups milk

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 custard: warm up the milk without letting it boil. In a saucepan, with heavy bottom, combine the sugar, the flour and the eggs, 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 and let it cool down to room temperature, stirring 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. Line it with parchment paper and top with dried beans, this will prevent "bubbles" in your tart by weighing on the tart. Bake for about 20 minutes then remove beans and paper and cook for 5 minutes more. Take out of the oven, set aside and let it cool down on a rack.

Prepare the filling: place apples on a baking dish, sprinkle with sugar, dot with butter and bake until golden.

Assemble to tart: pour custard in the tart shell, top with baked apples, sprinkle with crumbled amaretti and serve.

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.

STEWED SWISS CHARD

Side dish - vegetarian - gluten, cholesterol and lactose free (see notes at the bottom)

4 bunch of swiss chards (with thin stems)
2 cups Italian peeled San Marzano, chopped with their juice
4 scallions, thinly sliced
2 garlic cloves, finely minced (optional)
2 tbsp chopped basil
4 tbsp Parmigiano, grated
Hot pepper flakes
5 tbsp Extra virgin olive oil
Salt

Roughly chop the Swiss chards then boil them for 2 minutes in salted water; drain.

 In a non-stick skillet warm 1 tbsp of olive oil and sautee onion and garlic until onion becomes translucent, then add tomatoes and cook for about 10-15 minutes on medium-low heat. Season with salt and add basil.

Add Swiss chards, stir and cook for 5-10 more minutes, depending on your deisred doneness.

Serve in individual dishes, drizzled with olive oil and sprinkled with Parmigiano.

Serves 4 as side dish and 2 as soup.

- You can add anchovy pieces, if you like them.

- If you don't use Parmigiano, this is goin to be lactose, cholesterol and gluten free (and also vegetarian!).

- If you like them, you can add Italian black dried olives to it, whole or chopped.

LEFTOVER MEATBALLS

Meat entree - comfort food!!

Everytime I have leftover meat (roasted, boiled, grilled or cold-cuts) that are not enough to feed us, I put them in bags and freeze them. Then, when I have enough, I prepare this dish. My mom allways makes it and it's family tradition (and comfort food, also)!


Leftover meats and cold cuts, chopped (the following ingredients are for about 3 cups of chopped meats)
2 eggs
1/2 cup parmigiano or grana, grated
1/4 cup fresh parsley, chopped
Plain breadcrumbs
Extra virgin olive oil
nutmeg, salt and pepper (if you like it)


In a big bowl mix chopped meats, parmigiano, parsley, nutmeg and salt and roughly mix it.

Add the eggs and mix until all ingredients are well combined.

Place breacrumbs in a dish.

Shape meat mixture in a meatball and flatten it so that it will look like a disc. Dredge in breadcrumbs on all sides.

Warm up olive oil in a non-stick skillet and sautee your meatballs until golden on both sides (you're not deep frying). Remember that, due to the high humidity of the meatballs, your oil may splatter.

When golden, remove meatballs with a slotted spoon and arrange them over paper towles to absorb eccess oil.

Serve warm with green salad


- These meatballs can also be served at room temperature.
- I often serve these meatballs with tomato sauce and peas.
- You can bake these meatballs, if you don't want to sautee them (in my opinion sauteed are better).

BUTTERNUT SQUASH SOUP

Soup - Vegetarian - Lactose and gluten free

Considering that we probably ate too much for Easter, this recipe will balance the calories intake.

2 cups diced butternut squash
1 diced onion
1 cup carrots, diced or sliced
1 medium potato, peeled and diced
1 cup crushed Italian San Marzano
1 cup peas
2 tbsp chopped fresh parsley
Extra virgin olive oil and salt


In a big saucepan with lid, arrange all vegetables, except for peas. Add enough water (or vegetable/chicken broth) to cover vegetables by a couple of inches and bring to a boil.

When it boils, add salt (if made with water), lower heat to simmer and cover with lid. Cook until vegetables are soft.

Transfer vegetables and broth to a blender and blend until you obtain a smooth cream.

Transfer back to the saucepan. Season with salt, add peas and parsley; cook on medium heat until peas are done.

Serve immediately, drizzled with a very good extra virgin olive oil.

This recipe serves 3-4


- You can blend only part of the vegetables and add them to the cream together with peas, if you want some more pieces.
- I often cook broken angel hair (or very short cut pasta) into it.
- You can serve it with bread croutons, brushed with garlic (or just plain ones).

FISH BALLS

Fish entree - light

1 lb fish (tilapia, cod, swai, etc) boiled or grilled
1/2 lb prawns or shrimp
2 eggs
1/4 cup fresh parsley, chopped
1/3 cup parmigiano reggiano, grated
salt
Real Italian breadcrumbs
Extra virgin olive oil


Arrange fish and shrimp in a food processor and roughly chop them. Transfer in a bowl and add eggs, parmigiano and parsley, season with salt (and pepper if you like) mix until all ingredients are well combined.

Preheat oven to 375.

Shape fish mixture in walnut-size balls and dredge in breadcrumbs, rolling until uniformly coated.

Arrange fish-balls on a baking dish lined with parchment paper (or lightly brushed with olive oil) and bake on central rack for 15-20 minutes. They have to be golden.

Serve with a fresh salad or steamed/sauteed/baked vegetables (or a mix of them).

This recipe serves 3-4 people, depending on whatelse is served.


- You can also sautee this fish-balls: once you made the balls, flatten them with the palm of your hand, then dredge in breadcrumbs. Warm olive oil and sautee them until golden on both sides.
- You can serve them with a light tomato sauce.
- The smaller the fish-balls, the faster the baking/cooking.
- You can use grana padano or pecorino romano instead of parmigiano.

POLENTA CROSTINI

Appetizer - Gluten free

For Polenta
3 qt. water
1 lb. Italian corn flour for polenta
1 1/2 teaspoon salt

Other ingredients:
Mozzarella
Italian strained or crushed San Marzano
Italian dried balck olives (or green olives)
Marinated artichoke hearts, drained
Anchovy fillets
Dired Italian porcini mushrooms, soaked and cooked
Marinated eggplant, drained (or ready to go bruschetta topping)
Gorgonzola or other cheese
Cold cuts
Whatever else your fantasy and taste suggest you!!


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; reduce heat to medium and cook for 2 minutes whisking frequently; reduce heat to low, cover with a lid and cook for 40-45 minutes, whisking occasionally with a wooden spoon.
Remember: polenta will never be overcooked.
In the meantime, prepare all other ingredients: cook tomato sauce, chop mozzarella, slice olives and artichokes, crumble or dice gorgonzola or other cheeses, and so on.
Take it out of the pot and pour it in a rectangular pan and let it coll down completely.
When cold, remove it from the pan, reversing it onto a large cutting borad, and cut into 1" slices.
Warm up a skillet or a griddle and brush it with olive oil: sautee polenta slices on both sides and arrange on a baking dish.
Preheat oven to 375.
Prepare your crostini: top each polenta slice with tomato sauce and the other ingredients, following your tastes.
Some examples: tomatoes, olives, mozzarella - tomatoes and gorgonzola - bruschetta topping - artichokes, ham and mozzarella - tomatoes and mushrooms - tomatoes and anchovy fillets.....
Broil your crostini for 5-10 minutes (or until mozzarella start getting golden) and serve immediately.


- You can make a whole gluten free "pizza" following the same process, just pour polenta in a round baking pan and, once cold, broil it to seal it. Then top with the other ingredients.
- It's perfect in a mixed appetizer.
- You can give your crostini the shape you want!!

FARFALLE WITH GREEN SAUCE (Salsa Verde)

Pasta - lactose intolerant safe


1 lb farfalle
1 big bunch of Italian parsley, leaves only
2 garlic cloves
2 tbsp capers, packed in salt and rinsed
3 anchovy fillets
Very good Italian extra virgin olive oil


Bring a large pot of water to a boil.

In the meantime, wash parsley and arrange it in a blender with garlic, capers and anchovy fillets. Blend adding oil in a thin stream, until you obtain the consistency of pesto.

Add salt and pasta and cook for 8 minutes.

Drain, toss with the green sauce and serve immediately.

This recipe serves about 4.


- This recipe is superfast to prepare. It's not suggested to sprinkle with parmigiano.
- You can keep this sauce refrigerated (in a closed glass jar), covered with a thin layer of olive oil, for weeks. You can add a hard boiled egg, but it will shorten the sauce life a lot.
- This sauce is great with boiled (or grilled) meat, fish, eggs... all ingredients that can complement your dish.
- You can use anchovy paste (2 tsp) instead of the fillets, if you want. The quantities of the ingredients can be adjusted to your taste.
- Do not add salt to this sauce.... there's enough salt provided by the ingredients!!!!

CREPES WITH PORCINI

Entree - vegetarian


For the crepes:
2 eggs
1 cup 00 Italian flour
1 cup milk
2 tbsp butter, melted
Salt

For the stuffing:
3 oz Italian dried porcini mushrooms
1 shallot, chopped
4 tbsp Extra virgin olive oil
2 tbsp chopped fresh parsley
Salt

For the bechamel:
4 cups milk
4 tbsp flour
Salt and Nutmeg

Parmigiano reggiano, grated


First of all, soak mushrooms in lukewarm ater for 20 minutes.

In the meantime, prepare bechamel. Warm up milk (this will speed up the preparation); in a saucepan with heavy bottom, arrange flour, salt and nutmeg. Add warm milk in a thin stream, whisking in order to avoid lumps; bring the saucepan to medium-low heat and stir constantly until the sauce thickens. COver with a lid and set aside.

Remove mushrooms from water, squeeze them to eliminate excess water and roughly chop them. In a skillet, warm olive oil, sautee shallot until it becomes slightly golden, then add mushrooms; season with salt and cook for about 15 minutes, sprinkle with parsley and set aside.

Prepare crepes: in a bowl beat eggs with all ingredients, until you obtain a smoothe batter. Warm a 7" non-stick skillet and grease it with a little olive oil. When warm, pour a ladle of the batter and tilt the skillet until all bottom is covered. When top side begins getting firm, flip it over and cook the other side. It usually doesn't take more than 2 minutes per side. Arrange it on a dish and repeat until you finish the batter.

Preheat oven to 375.

Combine half of the bechamel with the mushrooms and divide it among the crepes, fold them as you prefer.

Lightly grease a baking pan, layer some of the bechamel on the bottom, arrange the folded crepes and top with a layer of bechamel. Sprinkle with Parmigiano and bake for about 10-15 minutes.

This recipe serves 6-8 people.


- When you prepare bechamel, the warmer the milk, the faster the preparation.
- If you have crepes left (these quantities are for about 6 people), you can freeze them with parchment paper between them.
- If you have bechamel left, you can freeze it and use it at a later time.
- You can prepare more mushrooms and combine them with all the bechamel, giving your dish a more intense flavor.

AMARETTI CAKE

Dessert

1 cup 00 Italian flour
3/4 cup Italian polenta (corn flour)
2/3 cup sugar
7 oz butter, at room temperature
5 oz crunchy amaretti, finely crumbled
2 eggs
1 tsp baking powder
1 shotglass cognac (brandy, amaretto liqueur)


In a bowl, sift together 00 flour, polenta and baking powder.

In a separate bowl, whisk soft butter with sugar, yolks, cognac and amaretti.

Slowly add the flours/baking powder mix and combine well.

Preheat oven to 375.

Whisk egg whites until they form pick, then gently fold into the mixture, mixing from bottom to top.

Grease a 9" cake pan and lightly dust it with plain, fine breadcrumbs (the REAL Italian ones).

Pour batter into the cake and bake for 50-60 minutes.

Let cool down completely before serving it, sprinkled with confectioner's sugar.


- If this cake goes to kids, also, substitute liqueur with milk
- It is easier to whisk egg whites if they are room temperature and you add a pinch of salt to them (you won't taste salt).
- It is easier to fold whisked whites if you begin incorporating a few tablespoons and, after they are well combined, add the remaining.

VEAL WITH MILK

Meat entree - light


3 lbs veal tenderloin
2 cup broth, hot
2 cups milk, hot
1/2 cup chopped almonds
2 tbsp chopped rosemary
4 tbsp extra virgin olive oil
1/2 cup 00 Italian flour
salt, pepper


Mix together almonds, rosemary and flour. Tie meat with butcher string in order to keep the shape. Dredge into the flour, almond rosemary mixture. Reserve the remaining for future similar preparations.

Warm the olive oil in a deep pot, big enough to contain the meat but not too big; sear the meat into olive oil, all sides!

Pour broth and milk over it (both hot), season with salt and pepper, and let boil for 5 minutes. Lower the heat to medium-low, cover with a lid, and cook for about 25-30 minutes (until fully cooked through).

As soon as meat has cooled down enough to handle it, slice it and arrange it on a serving dish, covered with the sauce.


This recipe serves about 8-10


- You can serve this dish with broccoli or other steamed/baked/suateed vegetables.
- You can prepare this dish the day before and, when needed, warm it up in the oven (300 for 10 minutes), on an ovenproof serving dish, sprinkled with some more chopped almonds.
- You can also use pork tenderloin, it's the leanest part.
- If you use fat free milk, it's going to be an almost fat free dish!

ZUCCHINE CREAM WITH FARRO.

Soup - vegetarian - lactose intolerant safe (see notes below)


1 lb zucchine, cubed
1 cup farro
2 cups vegetable broth
1 bunch basil, leaves separate from stems
4 tbsp parmigiano, grated
Extra virgin olive oil to drizzle


Bring a large pot of water to a boil. When it starts boiling, add salt and farro and cook for about 30 minutes.

In the meantime, bring 1 cup of vegetable broth, with basil stems, to a boil. Add zucchine and cook for 15 minutes, remove basil stems and add leaves. Transfer to a food processor and blend until you otbain a smooth cream.

Drain farro, bring the other cup of broth to a boil, then lower to simmer.

In a large pot over medium heat, combine zucchine cream with farro, season with salt, if needed, and cook for the remaining 10 minutes. If the cream thickens too much, add the warm vegetable broth, little by little, until you obtain your desired consistency.

Divide into individual bowls, drizzle with a very good extra virgin olive oil and sprinkle with parmigiano.

This recipe serves 4


- You can add a pinch of nutmeg, if you like it.
- You can make this recipe with butternut squash, using parsley instead of basil.
- This is vegetarian, light and lactose intolerant safe (avoid parmigiano).

MINI PIES WIH POTATOES AND MUSHROOMS

Appetizer - vegetarian - celiac safe


2 lbs potatoes
2 egg yolks
1 tbsp Parmigiano, grated
2 oz Italian dried Porcini
1 cup of diced Provolone
2 tbsp extra virgin olive oil
Chopped fresh parsley, garlic and salt


Wash and boil potatoes.

Soak mushrooms in lukewarm water for 20 minutes.

When potatoes are fully cooked, drain them and let they cool down to room temperature, peel and force through a ricer, then add yolks, salt and Parmigiano; mix well to combine.

Divide the potato mix evenly between 6 individual baking molds, lightly greased, giving the shape of a little bowl.

Warm olive oil in a non-stick skillet over medium heat, sautee garlic and add mushrooms. Season with salt and cook to desired doneness; you can use part of the soaking water (carefully filtered) to cook mushrooms. Sprinkle with parsley.

Preheat oven to 350.

Divide mushrooms evenly in the potato bowls, then bake for about 20 minutes; remove from oven, sprinkle with cheese and bake for another 10 minutes.

Serve immediately.


This recipe serves 6


- You can use provolone, asiago, pecorino.... any cheese you like
- It can be prepared in 2 days: Prepare potato baskets and bake empty for 20 minutes, prepare and cook mushrooms on day 1, assemble and bake for 10 minutes on day 2.
- It's vegetarian and celiac safe.

FISH FILLETS WITH ORANGE, WALNUTS AND OLIVES

Fish entree - celiac and lactose intolerant safe (see notes below)


1 1/2 lb fish fillets
1/2 orange, juice and zest
4 tbsp extra virgin olive oil
6 tbsp REAL Italian breadcrubs
1/2 cup walnuts, roughly chopped
1/4 cup Italian dried black olives, chopped
2-3 tbsp pecorino, grated
2 cloves garlic, chopped
2 tbsp parsley, chopped
Salt and pepper


Squeeze orange juice in a little bowl, add salt and pepper and stir until salt dissolves, then add 2 tbsp of olive oil. With this mixture, brush both sides of fillets.

In a small non-stick skillet, warm up the remaining olive oil, add breadcrumbs and walnuts and sautee until toasted. Remove from heat.

Arrange grated orange zest in a bowl. Add garlic, parsley, olives, cheese and the walnut-breadcrumb mixture. Mix well and spread on the fish fillets.

Preheat oven to 375.

Roll them (or fold them) and secure with a toothpick; arrange on a greased baking dish (or lined with parchment paper) and bake until crisp.

Serve with fresh salad, steamed, baked or sauteed vegetables (or a combination of them).


This recipe serves 4


- You can use cod, tilapia, sole fillets even though this recipe is perfect for fresh (or defrosted) sardines
- Real Italian breadcrumbs have no herbs in and are very fine.
- If fillets are too thick to be rolled or folded, leave them flat and spread mixture on top, then bake. You can also layer them.
- Lactose intolerants should add a few more breadcrumbs in lieu of cheese and celiacs should do exactly opposite.

ORECCHIETTE WITH ARTICHOKES AND SALMON

Pasta entree - Lactose intolerant safe (see notes at the bottom)

1 lb Orecchiette
10 oz fresh Salmon, diced
1 12oz jar of marinated artichoke hearts, drained and cut in 1" pieces
1 14oz can of Italian San Marzano peeled tomatoes, roughly crushed with a fork
1/2 cream
2 tbsp extra virgin olive oil
1/4 cup dry white wine
1 clove garlic, crushed
Salt, chopped parsley, hot pepper flakes


Bring a large pot of water to a boil.

In the meantime, in a large skillet over medium-high heat, warm the olive oil. Sautee garlic until golden, then discard it.

Add salmon and sautee a couple of minutes, then add artichokes and wine and let evaporate.

Stir in tomatoes, and their juice, sprinkle with hot pepper flakes and season with salt, lower the heat and simmer for about 10-15 minutes; add cream and cook for 5 more minutes until sauce thickens.

Add salt and 2-3 tbsp of oil in the boiling water, then add pasta (trying to pour it through the oil, so it will stick a little less).

Cook for about 8-10 minutes, then drain (reserving some water) and transfer into the skillet with the sauce. Sautee pasta with the sauce, tossing to combine well, for at least 2-3 minutes; if the sauce thickens too much, add some of the reserved water to thin it.

Serve immediately sprinkled with freshly chopped parsley.

This recipe serves 4-6 people


- If you avoid cream, this recipe will be lactose intolerant safe.
- If you want a lighter recipe, use milk with some cream cheese instead of cream.
- You can use crushed Italian San Marzano, same quantity, if you perfer it.
- You can use onion instead of garlic; if you like to leave garlic in your sauce, mince it instead of crushing it.
- You can use fresh artichokes, but this will increase a lot the time and the preparation.
- Please, do NOT use Parimigano: it's not supposed to go on pasta with fish because it will cover its delicate taste.

POTATO, HAM AND CHEESE PIE

Appetizer - Side dish - Vegetarian and celiac-safe (see notes below)


3 lbs potatoes
3 tbsp butter
1/2 cup Parmigiano, grated
1/2 cup milk
2 eggs
2 8-oz Mozzarella,thinly sliced
3 big slices of ham (or 6 smaller ones, or depending on the slices size)
Breadcrumbs (the real Italian ones: no seasonings), salt and pepper (optional)


Boil potatoes, peel and mash them, or force through a ricer. Arrange them in a bowl and add butter, parmigiano, milk. eggs, salt and pepper (Optional). Mix well to combine.

Preheat oven to 375.

Lightly grease, and sprinkle with breadcrumbs a 8" baking dish and arrange half of the potatoes mixture into it. Line with mozzarella and ham and cover with the remaining potatoes.

Sprinkle with breadcrumbs and dot with butter.

Bake until top is golden and crusty.

This recipe serves 4-6, depending on what else is served.


- You can use Prosciutto di Parma (which is less salty then others) but adjust the quantity of salt.
- Without breadcrumbs, it's celiac-safe. Without Prosciutto is vegetarian.
- If you poke and microwave potatoes, you'll save a time.

TORTA DELLA NONNA - REVISED (Grandmother's cake)

Dessert

Grandmother's cake is a "Closed" cruts-pie (crostata) filled with custard and pine nuts and topped with some more pine nuts.


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

For the apples:
3 little apples, peeled and sliced
Juice of 1/2 orange
2 tbsp sugar
1 tbsp butter
1/4 cup raisins
2 tbsp pinenuts
2 tbsp amaretto liqueur

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


Arrange apple slices in a bowl with fresh orange juice, which will prevent apples from turning dark. Soak raisins in amaretto, diluted with same quantity of water.

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 the sugar, the flour and the eggs, 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.

Prepare the filling: place butter, apples (with the juice) and raisins 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.

Add sauteed apples to the custard and stir it to combine well.

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 2 discs about 1/4" thick, one slightly bigger than the other.

Place the bigger disk in the pan and punch the bottom with a fork in order to allow steam to escape.

Pour apple custard into the shell when it's still warm, then sprinkle with pine nuts. Cover with the smaller disk and press edges tightly. Make a couple of cuts on the "lid" to allow steam to escape.

Bake on central rack for about 30 minutes. The top should be golden.

Serve at room temperature (sprinkled with confectioners' sugar if you like it).


- If this pie goes to kids, soak raisins into water or orange juice.
- You can use apples or pears or peaches, whichever you prefer, always following the instructions given for apples.
- I usually use parchment paper but I slightly grease it: my cakes always sitck to it, I may be doing something wrong.
- If you pour warm or hot custard into the shell, it will not separate from it when you cut the pie.

EGGS IN BREAD WITH SAVOY CABBAGE

Egg - appetizer - vegerian - Other (see below)

6 eggs
6 little round buns
6 savoy cabbage leaves, shredded
2 tbsp butter
2 tbsp extra virgin olive oil
Salt, pepper if desired

Melt butter with extra virgin olive oil in a non-stic skillet ove medium heat (don't overheat it) and add cabbage, season with salt and pepper and sautee only a couple of minutes. Remove from heat and let sit for 30 minutes.

Cut the buns a little above the center in order to obtain a "lid", then empty the bottom part: you'll have a "bread cup, lightly butter the interior of your cups.

Preheat oven to 375.

Divide cabbage evenly among buns, creating a cradle; then break an egg in each bun. Season with sale, pepper and a little melted butter.

Close bread cups with their lids and bake on a baking dish lined with parchment paper until egg whites are set.

This recipe serves 6


- This recipe is great in a mixed appetizer
- If you use only extra virgin olive oil, it's lactose intolerant safe. If you use gluten free bread, it's also celiac safe.
- This is a vegetarian recipe.
- You can top it with grated cheese, crumbled bacon if you like.

POLENTA PIE WITH VEAL

Entree - Complete meal - Celiac safe - Lactose intolerant safe and vegetarian (see notes below)

2 cups Italian Polenta flour
3 onions, 1/2 minced and the remaining sliced.
5 tbsp extra virgin olive oil
1 lb veal tenderloin, cubed
2 sage leave
1/4 cup dry white wine
4 oz parmigiano, grated

Bring 8 cups of water to boil and add salt. Slowly pour polenta flour into boiling water, whisking constantly to avoid lumps. Stir for a couple minutes more, then lower heat, cover with lid and simmer for 45-50 minutes.

Meanwhile, in a large skillet over medium-heat, sautee the minced onion with 2 tbsp of olive oil until translucent, then add sage and veal cubes and sautee until meat is well browned. Deglaze skillet with wine, season with sale and pepper and simmer for 45 minutes.

In another skillet warm the remainig olive oil, then add sliced onions and sautee until golden: don't burn them or they'll become bitter, if needed, add a few tbsp of water or broth.

Preheat oven to 375.

Grease a deep baking dish and layer polenta, onions and parmigiano until you finish all ingredients. Bake until cheese is golden. Serve immediately with veal.

This recipe serves 4-6 people.


- If you avoid cheese this recipe is Lactose intolerant safe.
- This recipe is safe for celiacs.
- If you are vegeterian, you can substitute veal with broccoli or cauliflower and adjust cooking time. You can also layer them directly with onions and polenta.