SPAGHETTI WITH TUNA SAUCE

First course - entree

1 lb Spaghetti
2 cans tuna in olive oil
1 tbsp capers, packed in salt, rinsed and chopped
2 anchovy fillets (optional)
1 clove garlic, minced
1 bunch pasley, leaves only, chopped
1/2 tsp tomato paste
1/4 cup black olives, pitted and roughly chopped
1 14-oz can peeled San Marzano tomatoes, roughly chopped
2 tbsp Extra virgin olive oil


Put a tall pot of water to a boil.
Drain the tuna, reserving the oil; crumble it.
In a big skillet on low heat, warm olive oil; add capers, anchovies and garlic and simmer, stirring, until anchovies are dissolved.
Stir in the San Marzano with their sauce, tomato paste and olives and simmer for 8-10 minutes.
Now add the tuna, stir and simmer for 5 more minutes.
Add salt and spaghetti to the boiling water and cook until "al dente" and drain it, reserving some water to thin the sauce if it's too thick.
Place spaghetti in the skillet with the sauce and toss to coat evenly, sauteeing on medium heat.
Sprinkle with the chopped parsley and serve immediately


Substitutions:

You can use strained tomatoes, if you don't like piecs of tomatoes in your sauce, same quantity.
You can use the tuna olive oil instead of the fresh one, it is more flavorful but less fresh; the choice is yours, I usually use the fresh one, but if I need to add some extra oil, I add the tuna one.
You can use any pasta you like, it's just usual to use spaghetti.
You can use 1 tsp of anchovy paste instead of anchovy fillet, if you decide to use it.

GRILLED SWORDFISH STEAKS

Entree - Second course

3 swordfish steaks about 1 lb. each
6 medium tomatoes, cut in wedges
2 sprigs oregano, leaves only, chopped
1/2 jar black olives, pitted and chopped
5 basil leaves, chopped
3 cloves garlic, 2 minced 1 sliced
6 tbsp Extra Vergin olive oil
Salt and pepper (or hot pepper flakes)

Marinate fish with 4 tbsp oil, oregano and the sliced garlic, evenly rubbed on both sides of fish steaks.
Prepare the tomatoes: in a skillet over medium-high heat, warm the remaining oil; sautee the minced garlic until golden, add tomatoes and olives, cook until sauce thickens.
Remove from heat, stir in the basil and season with salt and pepper.
Preheat the grill or the grilling pan; discard garlic from the marinade (if it burns it gives a bitter taste to the food) and transfer fish to the hot grill, season with salt and cook about 6-7 minutes each side (or until desired doneness).
Transfer steakes to a cutting board and slice them about 2" thick.
To serve, arrange slices on a platter and serve the tomatoes as side.

If you can't find good, savory fresh tomatoes, you can use peeled San Marzano tomatoes with their sauce.
You can, as well, use salmon or tuna steaks.

BROCCOLI SOUP WITH SPAGHETTI

Soup

1 lb broccoli, roughly chopped
7 oz spaghetti, broken into 2" pieces
4 pork ribs
2 tbsp Extra virgin olive oil
1 clove garlic, chopped
1 tsp tomato paste
4 tbsp Pecorino, grated
Salt and Pepper


In a saucepan over medium-high heat, combine oil, ribs and garlic; sautee for 2 minutes, turning them once to become golden on both sides.
Add 2 cups of warm water in which you'll have dissolved the tomato paste. Bring to a boil, then lower the heat and simmer for about 30 minutes.
Add the broccoli, along with 1 more cup of hot water, season with salt and pepper and bring again to a boil; lower heat to medium and cook until broccoli are tender.
Remove pork and keep warm; bring soup to a boil again, adding some more hot water if needed, and add pasta as soon as it boils; cook until al dente (about 8 minutes).
To serve, arrange the soup in individual bowls, top with the rib, sprinkle with the grated pecorino and, if desired, drizzle with Extra virgin olive oil.
This recipe serves 4.

Substitutions:
You can use chicken or vegetable broth instead of water, you'll obtain a more flavorful soup.
Avoid prok ribs and chicken broth if you want a vegetarian dish.
You can use rice instead of pasta, if this dish is served to celiacs. In this case you'll have to adjust liquid quantity and cooking time.
You can use grated Grana or Prmigiano without problems.

CHERRIES AND RICOTTA CLAFOUTIS

Dessert - gluten free

40 cherries, pitted
4 eggs
5 tbsp. sugar
3/4 cup milk
7 oz ricotta cheese
pinch of Salt

Preheat oven to 350.
Butter 4 individual, ovensafe baking dishes (or 1 bigger one). Arrange cherries on the bottom of the dishes.
Blend together all remaining ingredients until you obtain a smooth batter.
Pour batter over cherries, divided evenly.
Place baking dishes on the center rack of the oven and bake about 15 minutes, or until golden and set.
Remove from oven, sprinkle with confectioner's sugar and allow to cool down.
Serve lukewarm.

This recipe serves 4.

It can be done with any fruit; if you use frozen fruits, thaw them and dry first, to avoid extra liquid in the batter.

It can be safely served to celiacs (gluten free) and diabetics (considering the low quantity of sugar)

EGGS SUPREME

Second course - vegetarian

1 Cup tomato sauce
4 tbsp mozzarella, roughly chopped
4 eggs
4 tbsp your choice of grated cheese
Salt and pepper

Preheat oven to 350.
Grease 4 baking cups and arrange 2 tbsp of tomato sauce in each cup; top with 1 tbsp mozzarella each.
Break one egg into each cup, season with salt and pepper, cover with 2 tbsp of the remaining tomato sauce and sprinkle with the grated cheese; bake, uncovered, for 12' or until eggs are set.

This recipe serves 4.

Celiacs can substitute mozzarella with soy cheese and top with bread crumbs.

ZUCCHINI AU GRATIN

Side dish

2 white onions about 10 oz. total
4 zucchini about 1 lb. total
3 tbsp Grana or Parmigiano, grated
1 slice white bread
4 slices Prosciutto
3 tbsp Extra virgin olive oil + extra
Rosemary

Slice the onions and sautee them in a non-stick skillet with 3 tbsp of extra virgin olive oil. Cook until soft, than arrange them in an oven-proof dish.
Preheat oven to 325.
Cut off the end of the zucchini, the cut them in half lengthwise.
Place half slice of prosciutto on top of each zucchini half and layer them over the onions, slightly overlapped.
In a food processor mix the bread with the leaves of a few sprigs of rosemary and the cheese.
Sprinkle over the zucchini, drizzle with extra virgin olive oil and bake for 25 minutes.
Serve warm.
This recipe serves 4.

Celiacs: avoid bread and double the cheese
Lactose intolerants: avoid the cheese and double the bread

ITALIAN STYLE RICE AND BEANS

Entree - vegetarian - gluten free

2 cans borlotti beans, drained and rinsed
8 oz Carnaroli rice
1 onion, finely chopped
1 carrot, finely chopped
4 sage leaves, finely chopped
4 tsp parsley, chopped
4 tsp Parmigiano, grated
1 tbsp Extra virgin olive oil
vegetable broth, about 1/2 cup

Put a big pot of water to a boil; when it boils add salt and rice and cook until "al dente", about 16-18 minutes.
In the mean time, in a deep skillet with 2 tbsp of broth and the Extra virgin olive oil, "sautee" onion, carrot and sage.
Blend half of the borlotti beans, using a few tablespoons of broth the ease the blending, and add them, along with the whole ones, in the skillet.
Stir well to combine and simmer for 5 minutes.
Drain the rice and toss it into the skillet, stir well and add some broth, if needed: it should look like a risotto and not like a soup.
Simmer for 5 more minutes to combine all flavors.
Serve immediately, in individual bowls, sprinkled with parsley and parmigiano.

This recipe serves 4.