STUFFED MINI CALAMARI

Sea food entree - lactose free (see notes below)

14 calamari (thawed if frozen)
4 Italian sun dried tomatoes, packed in olive oil
4 tbsp Italian olive - capers - anchovy pate
2 slices bread, crust removed, soaked in milk and squeezed
2 tbsp bread crumbs, not flavored (optional)
1 egg
1 bunch fresh Italian parsley, leaves only
1 14-oz Italian San Marzano tomatoes (peeled whole or diced or strained)
1 cup peas
1 tbsp Italian extra virgin olive oil
1-2 garlic cloves


Clean calamari and remove tentacles, then set aside.

Arrange sun dried tomatoes, tentacles, soaked and squeezed bread and half parsley in a food processor and pulse until coarsely chopped. Transfer in a bowl and add the pate and egg and mix well to combine. If the mixture seem too humid, add a few tbsp of bread crumbs.

Stuff calamari with this mixture and secure them with a toothpick, the set aside.

In a large non-stick skillet, over medium-high heat, warm the olive oil, sautee the garlic and add the tomatoes.

Transfer the calamari to the skillet, lower the heat to medium low, cover with lid and cook for about 25 minutes, turning them upside-down at least once.

Add peas, season with salt and cook until peas are cooked.

Sprinkle with the remaining parsley, chopped.

This recipe serves 2-4 (depending on what else is served).

- You can use a spicy hot version of the pate (we carry them both), for an extra kick.
- You can use a ready to go tomato sauce, provided that it's of very high quality (such us our pomodorina).
- You can chop garlic, if you want to leave it in, or sautee it whole, if you'd like to remove it.
- You can add hot pepper flakes to the sauce.
- If this meal is going to be served to lactose intolerant people, soak milk with broth.

VEGETARIAN HAMBURGER

Entree - vegetarian

1 cup vegetable broth
1 onion, chopped
1 garlic clove, chopped
2 14-oz cans Italian borlotti beans, drained and rinsed
2 14-oz cans Italian chick peas beans, drained and rinsed
1/4 cup chopped parsley
2 eggs
4 oz grated Italian Parmigiano
3 oz fine Italian not-seasoned bread crumbs
Italian 00 flour
Extra virgin olive oil

In a small skillet over medium heat warm the broth, add onion and garlic and cook until done. Drain from liquid and set aside.

Arrange beans and chick peas in a food processor and pulse until roughly chopped, transfer to a bowl and add the onion-garlic mixture, eggs, cheese, breadcrumbs and parsley.

Mix well to combine all ingredients. Divide into 4 even parts and shape into hamburgers, than dredge in flour.

Warm up a skillet or a griddle, grease it lightly with olive oil and sautee until golden on both sides.

Serve, like any other hamburger, on buns with sliced tomatoes, onions, lettuce, pickles, ketchup, mustard.... anything your fantasy suggests you!!!

Serves 4 people


- You can make several kinds of burgers: Italian lentils and cannellini beans, borlotti and butter beans, cannellini and chick peas.... combinations are endless!

CROSTOLI (Typical Italian Carnival fritter)

Dessert

2 cups 00 Italian flour
1 extra large egg
1 tbsp Italian extra virgin olive oil
1 tbsp Italian white wine vinegar
1 tbsp sugar
2 tbsp grappa (or other liqueur)

Oil to fry
confectioner's sugar

Mix flour and sugar in a bowl, then create a well and add egg, oil, vinegar and grappa; mix all ingredients then transfer onto a floured surface and knead until you obtain a smooth dough. Wrap in plastic and let rest for 30 minutes.

Roll out as thin as possible, if you use a pasta machine, go to the thinest possible.

Warm up olive oil in a deep saucepan.

Cut dough in squares, make a couple cuts in the squares and fry them.

Transfer on paper towel to absord excess oil, then arrange on a platter and sprinkle with confectioner's sugar.

Makes 40-50 squares, depending on thickness and size.

- You can substitute grappa with milk or water, if you don't want to use liqueurs.
- Vinegar will NOT be tasted, it will only give more crispyness.
- The thiner you roll them out, the faster the frying will be (absorbing even less oil).
- It's lactose free (if you don't use milk).

RISOTTO WITH PARMIGIANO AND VEGETABLES

Entree - vegetarian - gluten free

1 1/2 cup Carnaroli Italian rice
5 cups chicken broth
3/3 cup minced scallions
1 tbsp minced shallot
1/2 cup dry white wine
2 cups small broccoli florets
1 cup frozen peas
2/3 cup Parmigiano Reggiano, grated
2 tbsp extra virgin Italian olive oil
2 tbsp butter


Bring broth to a boil, then lower heat to simmer.

In a large saucepan, over medium heat, warm up the oil and sautee scallion and shallot until tender, then add rice and sautee for a couple of minutes.

Add wine and let alcohol evaporate, stirring. Add hot broth, one cup at a time, stirring often and waiting until liquid is absorbed before adding more.

After about 10 minutes, add broccoli and peas and keep cooking until rice is creamy but al dente.

You may not need all the liquid.

When ready, remove from heat add butter and half Parmigiano; stir.

Serve in warm bowls and sprinkle with remaining Parmigiano, divide evenly.

This recipe serves 4-6.

- You can add other vegetables: zucchini, artichokes, whatever you like.
- You can substitute butter with cream cheese
- I's vegetarian and gluten free