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.