martedì 29 luglio 2014

How to prepare Italian rice salad

Here is the video of our weekly recipe!!!!!!!!

lunedì 28 luglio 2014


Entree - Gluten free - Can be lactose free and vegetarian (READ notes at bottom)

Renata, it's been a huge pleasure to do this video with you!!!!!!!

1 lb Carnaroli Italian rice
1 cup peas, frozen
4 egg, hard boiled and peeled
1 5-oz can Italian tuna in olive oil
6 oz marinated artichoke hearts, drained
1/2 cup Italian dried black olives
1 jar marinated mushrooms, drained
1 cup ham
1 1/2 cup cheese (Asiago or provolone or Swiss or pecorino or a mix of them)
Extra virgin olive oil
Italian sea salt

Bring a large pot of water to a boil, then add salt and rice, stir and cook until al dente.

In the mean time defrost peas (either overnight in the refrigerator or under running cold water), dice eggs, drain and crumble tuna, dice artichokes, mushrooms, ham and cheese.

Arrange all the vegetables in one bowl and all the proteins in another, and mix them to combine.

When al dente, drain rice, quickly cool it down under running cold water and spread on a kitchen towel to dry, then transfer it to a bowl.

Assemble the salad: in a big bowl transfer half rice along with half vegetable mixture and half protein mixture and stir well to combine; repeat until you finish the ingredients.

Drizzle with olive oil and stir again.

Refrigerate for 2 hours at least, covered with plastic wrap.

This recipe serves about 8

- You can find the video of this recipe here.
- It's gluten free. It can be vegetarian (leave tuna and ham out); it can also be lactose free (leave cheese out).
- You can virtually add anything you like: beans, carrots, zucchini, tomatoes, cucumbers.... just use your creativity.
- You can use mayonnaise to dress your salad, if you'd like.
- You can lighten mayonnaise (if you use it) using half light sugar free yogurt.
- It's a complete meal, can easily fit in an appetizer. It's great in buffet style meals and it's perfect for summertime.

How to prepare Italian Ricotta Chocolate Mousse

Here's our video recipe! Give it a try and you won't be disappointed!

martedì 22 luglio 2014


Dessert - Gluten free - Could be suitable for diabetics (READ notes below)

1 cup ricotta
1/2 cup sugar
1/3 cup unsweetened cocoa powder
2 egg whites
1 espresso

Whisk the egg whites until picks hold. For a faster process, add a pinch of salt (you won't taste it) and have the eggs at room temperature. Save the yolks in an airtight container in the refrigerator for future use (very short future, try to use them within a couple of days maximum).

In a bowl mix ricotta with sugar, cocoa powder and coffee (or milk).

Gently fold the egg whites into the ricotta cream and combine mixing from bottom up.

Divide this mousse into individual smaller bowls and refrigerate for a couple hours.

Serve with cookies and, if desired, decorate with whipped cream.

- Place your ricotta in in a strainer on a bowl and close tightly with plastic wrap. Refrigerate overnight so it will expell all its water.
- If you use a sugar substitution instead of sugar, it's perfect even for diabetics, since we use unsweetened cocoa powder.
- The use of espresso enhances the flavor or chocolate.
- You'll find the video recipe here

lunedì 14 luglio 2014


Appetizer - Lactose and gluten free - No cooking required

8 slices of ham, not too big or thick
1 jar marinated mushrooms, drained
1 jar marinated artichoke hearts, drained

Squeeze mushrooms and artichokes to remove excess liquid, roughly chop them, separately, and transfer in 2 separate bowls.

Add as much mayonnese as needed in order to obtain a spread consitency and spread over the ham slices; roll them.

Refrigerate for at least one hour.

Serves 4

- If you have stuffing left, you can put it in an airtight container and it will last for about a week, or as long as mayonnese would last.
- Serve it on a bed of lettuce.
- If you want, you can lighen mayonnaise by adding some white, non-flavored, non-sugared yogurt.
- It's lactose and gluten free.
- You can find the video here

How to prepare Italian Ham rolls

Here's our new weekly recipe! It's cold, easy and doesn't require ANY cooking!!!!!!!! We are sure you'll love it, if you'll give it a try!

lunedì 7 luglio 2014

How to prepare Italian pasta with fresh tomatoes sauce

Here's our video recipe. Written version here below!!!!


Pasta entree - Vegetarian and Vegan - Lactose free - Can be gluten free (read notes below)

1/2 lb of Italian penne pasta
3 medium tomatoes, ripe but firm
4 leaves of fresh basil, roughly chopped
2 cloves of garlic, peeled and halved
2 tbsp of Italian extra virgin olive oil
Italian sea salt

Dice the tomatoes, put them in a bowl along with garlic, basil, salt and olive oil. Stir and set aside to marinate, allowing tomatoes to pull out their juice.

In the mean time, bring a large pot of water to boil.

When water boils add salt and pasta and stir.

In the same time, put a skillet on medium-high heat and the tomatoes with thier juice in it, stirring.

Drain the pasta, transfer it in the skillet and toss it with the tomatoes, sautee for a couple of minutes and serve.

This recipe is for 2

- For this recipe, a short cut pasta is better.
- Don't add oil to the pasta water: it will coat your pasta and prevent sauce from sticking to your pasta. Just stir it.
- Always save some of the cooking water, in case your sauce thickens too much.
- If you don't like the tomato peel, peel them this way: make a cross on the bottom of the tomatoes, put them in boiling water for 30 seconds or 1 minute depending on their size, remove them from water and the peel will come away easily.
- It's vegan and lactose free. It can be gluten free if you use gluten free Italian pasta.
- We didn't eat it right away: we cover with plastic wrap and refrigereate it: it was great tasting even cold!!!
- You can find our video here