Here is our new weekly video recipe!! Written version here below!
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lunedì 31 marzo 2014
HARD BOILED EGGS IN TOMATO SAUCE
Entree or appetizer - Vegetarian - Lactose and Gluten free
4 eggs
1 1/3 cup Italian San Marzano tomatoes, crushed or strained or chopped
1/4 cup onion, thinly sliced
1 tbsp Italian capers, packed in salt and rinsed
1 tbsp celery, thinly sliced
1 tbsp parsley, freshly chopped
1 tbsp Italian extra virgin olive oil
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 heat an sautee onion and celery until they become soft. Add tomatoes, season with salt, if necessary, stir in capers and parsley; lower the heat and simmer for about 10 minutes.
Add eggs cut side down. After 2-3 minutes, turn them upside down and cook for 2-3 more minutes, just enough to absorb flavor.
Serve immediately.
This recipe serves 2
- 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!!
- It can be prepared in advance and warmed up or also taken to a picnic and eaten at room temperature.
4 eggs
1 1/3 cup Italian San Marzano tomatoes, crushed or strained or chopped
1/4 cup onion, thinly sliced
1 tbsp Italian capers, packed in salt and rinsed
1 tbsp celery, thinly sliced
1 tbsp parsley, freshly chopped
1 tbsp Italian extra virgin olive oil
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 heat an sautee onion and celery until they become soft. Add tomatoes, season with salt, if necessary, stir in capers and parsley; lower the heat and simmer for about 10 minutes.
Add eggs cut side down. After 2-3 minutes, turn them upside down and cook for 2-3 more minutes, just enough to absorb flavor.
Serve immediately.
This recipe serves 2
- 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!!
- It can be prepared in advance and warmed up or also taken to a picnic and eaten at room temperature.
lunedì 24 marzo 2014
How to prepare Farro and beans salad
Here's our new video recipe, written version here below!!!!!!!!
ITALIAN FARRO AND BEANS SALAD
Entree - Salad - Appetizer - Vegan and Lactose free - Possibly Gluten free (READ notes at bottom)
1 cup Italian farro
1 can Italian borlotti beans, drained and rinsed
1 can Italian cannellini beans, drained and rinsed
1 celery stalk
3-4 small carrots
2 tomatoes, ripe
1 garlic clove, peeled and quartered
4 tbsp Italian extra virgin olive oil
2 tbsp Italian balsamic glaze
Salt
Bring a large pot if water to boil, add salt and farro, stir and cook about 15 minutes, then add carrots and cook until they're tender and farro is al dente (it takes about 25-30 minutes).
Drain and cool down to room temperature.
In the meantime, dice tomatoes and arrange them in a bowl with garlic and a pinch of salt, stir and let marinate. Thinly slice celery and dice carrots, or cut them in rounds.
In a large bowl, arrange beans, farro and all the vegetables.
Mix olive oil and balsamic glaze together and drizzle over your farro salad, stir to combine all ingredients and refrigerate until it's time to serve. A couple of hours would be perfect so all the flavors can combine.
This recipe serves 5-6 at least, depending on what else is on the menu.
- You can add all the vegetables you like
- This is a complete meal because it combines proteins and carbs from farro with the ones from beans.
- It's vegan and lactose free, unfortunately it's not gluten free because farro is a grain. For a gluten free version use Italian Carnaroli rice.
1 cup Italian farro
1 can Italian borlotti beans, drained and rinsed
1 can Italian cannellini beans, drained and rinsed
1 celery stalk
3-4 small carrots
2 tomatoes, ripe
1 garlic clove, peeled and quartered
4 tbsp Italian extra virgin olive oil
2 tbsp Italian balsamic glaze
Salt
Bring a large pot if water to boil, add salt and farro, stir and cook about 15 minutes, then add carrots and cook until they're tender and farro is al dente (it takes about 25-30 minutes).
Drain and cool down to room temperature.
In the meantime, dice tomatoes and arrange them in a bowl with garlic and a pinch of salt, stir and let marinate. Thinly slice celery and dice carrots, or cut them in rounds.
In a large bowl, arrange beans, farro and all the vegetables.
Mix olive oil and balsamic glaze together and drizzle over your farro salad, stir to combine all ingredients and refrigerate until it's time to serve. A couple of hours would be perfect so all the flavors can combine.
This recipe serves 5-6 at least, depending on what else is on the menu.
- You can add all the vegetables you like
- This is a complete meal because it combines proteins and carbs from farro with the ones from beans.
- It's vegan and lactose free, unfortunately it's not gluten free because farro is a grain. For a gluten free version use Italian Carnaroli rice.
sabato 22 marzo 2014
How to prepare Potatoes au gratin
Here's the video for our weekly recipe, written version is here below!!!!
lunedì 17 marzo 2014
POTATOES AU GRATIN MY WAY
Side dish - Vegetarian, lactose and gluten free (READ notes at bottom)
4 small/medium potatoes
2 slices ham, diced
1/2 onion, roughly chopped
1/2 cup parmigiano, grated
1/2 cup breadcrumbs, fine and NOT seasoned
Italian extra virgin olive oil
Vegetable broth
Preheat oven to 375.
In the meantime boil potatoes, at least half of their cooking time, then peel and dice them.
While potatoes boil, warm up 2 tbsp extra virgin olive oil in a non-stick skillet on medium-high heat and sautee onions for about a couple of minutes, then stir in ham and, after another couple of minutes, add a few tbsp of broth. Cook about another minute and remove form heat.
Lightly grease a baking pan with extra virgin olive oil, then spread potatoes in a single layer.
Pour the onion/ham mix evenly over them, then generously sprinkle with parmigiano and breadcrumbs. Drizzle with a little extra virgin olive oil and bake for 15-20 minutes, until cheese melts and top is golden.
Serve immediately with roasted chicken, which is the perfect pairing, or whatever else you like.
This recipe serves 4.
- Avoid ham for a vegetarian dish; avoid parmigiano for a lactose free dish (use some more breadcrumbs) and avoid breadcrumbs for a gluten free dish.
- You can substitute ham with prosciutto or mortadella.
- You can microwave potatoes, just remember to poke the skin!!!!
4 small/medium potatoes
2 slices ham, diced
1/2 onion, roughly chopped
1/2 cup parmigiano, grated
1/2 cup breadcrumbs, fine and NOT seasoned
Italian extra virgin olive oil
Vegetable broth
Preheat oven to 375.
In the meantime boil potatoes, at least half of their cooking time, then peel and dice them.
While potatoes boil, warm up 2 tbsp extra virgin olive oil in a non-stick skillet on medium-high heat and sautee onions for about a couple of minutes, then stir in ham and, after another couple of minutes, add a few tbsp of broth. Cook about another minute and remove form heat.
Lightly grease a baking pan with extra virgin olive oil, then spread potatoes in a single layer.
Pour the onion/ham mix evenly over them, then generously sprinkle with parmigiano and breadcrumbs. Drizzle with a little extra virgin olive oil and bake for 15-20 minutes, until cheese melts and top is golden.
Serve immediately with roasted chicken, which is the perfect pairing, or whatever else you like.
This recipe serves 4.
- Avoid ham for a vegetarian dish; avoid parmigiano for a lactose free dish (use some more breadcrumbs) and avoid breadcrumbs for a gluten free dish.
- You can substitute ham with prosciutto or mortadella.
- You can microwave potatoes, just remember to poke the skin!!!!
lunedì 10 marzo 2014
WHITE FISH PICCATA
Entree - Lactose and gluten free (READ notes at bottom)
2 White fish fillets (cod, sole, swai, tilapia.... whichever you like)
1/8 cup Italian capers, packed in salt and rinsed
1/2 lemon juice
1/2 cup dry white wine
2 tbsp extra virgin olive oil
1 tbsp freshly chopped parsley
white flour, salt
If frozen, thaw fillets and pat dry with paper towels. Cut in pieces and dredge in flour to lightly coat on both sides.
In a skillet over high heat, warm oil and sautee the fillets until both sides are golden and crisp.
Season with salt, keeping in mind that capers are salty, and add lemon juice, capers, and wine. Cook for about 10 minutes over medium heat.
Serve immediately.
This recipe serves 2
- If you're gluten intolerant, you can use corn starch.
- Wine quantity and cooking time depend on fillets thickness; if they are thin, lower both wine quantity and cooking time.
- It's lactose free and can be gluten free.
2 White fish fillets (cod, sole, swai, tilapia.... whichever you like)
1/8 cup Italian capers, packed in salt and rinsed
1/2 lemon juice
1/2 cup dry white wine
2 tbsp extra virgin olive oil
1 tbsp freshly chopped parsley
white flour, salt
If frozen, thaw fillets and pat dry with paper towels. Cut in pieces and dredge in flour to lightly coat on both sides.
In a skillet over high heat, warm oil and sautee the fillets until both sides are golden and crisp.
Season with salt, keeping in mind that capers are salty, and add lemon juice, capers, and wine. Cook for about 10 minutes over medium heat.
Serve immediately.
This recipe serves 2
- If you're gluten intolerant, you can use corn starch.
- Wine quantity and cooking time depend on fillets thickness; if they are thin, lower both wine quantity and cooking time.
- It's lactose free and can be gluten free.
lunedì 3 marzo 2014
How to prepare beef pockets (flat involtini)
Here is our new weekly recipe: Beef pockets with ham and cheese. We hope you'll try it, it's really tasty! The written version is in the post here below!
BEEF POCKETS WITH HAM AND CHEESE
Meat entree
8 beef slices, thin
ham
Swiss cheese
1/2 cup dry red wine (Merlot in this case)
Italian 00 flour to dredge
chicken broth, warm
rosemary and sage
Pound meat, if needed, then layer ham and cheese, fold (or roll if your meat slice is big enough), secure with a toothpick and dredge in flour.
Warm up olive oil in a non-stick skillet, sear pockets on both sides and pour wine.
When wine is evaporated, add rosemary, sage and a couple ladles of chicken broth; cover with a lid and lower hear to medium. Cook for about 10-15 minutes.
Serve with sauteed vegetables or a green salad.
- I didn't calculate quantities because a lot depends on the size of slices.
- You'll notice that your cheese will slid out of the meat: you didn't do anything wrong, it's the way it is.
- You can cook peas of mushrooms with the pockets, making it more complete.
8 beef slices, thin
ham
Swiss cheese
1/2 cup dry red wine (Merlot in this case)
Italian 00 flour to dredge
chicken broth, warm
rosemary and sage
Pound meat, if needed, then layer ham and cheese, fold (or roll if your meat slice is big enough), secure with a toothpick and dredge in flour.
Warm up olive oil in a non-stick skillet, sear pockets on both sides and pour wine.
When wine is evaporated, add rosemary, sage and a couple ladles of chicken broth; cover with a lid and lower hear to medium. Cook for about 10-15 minutes.
Serve with sauteed vegetables or a green salad.
- I didn't calculate quantities because a lot depends on the size of slices.
- You'll notice that your cheese will slid out of the meat: you didn't do anything wrong, it's the way it is.
- You can cook peas of mushrooms with the pockets, making it more complete.
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