lunedì 27 agosto 2012


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

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

lunedì 20 agosto 2012


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).

lunedì 13 agosto 2012


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.

lunedì 6 agosto 2012


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

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