NO-BAKE ITALIAN-AMERICAN NOCCIOLATA CHEESECAKE

Dessert - Vegetarian

1/2 lb "S" cookies
1 stick butter
8 oz cream cheese
8 oz ricotta cheese
8 oz Nocciolata Rigoni


Take the cheeses out of the fridge and bring them at room temperature.

In the meantime, melt butter and process cookies, crumbling them finely but not powder. Mix them together.

Line the bottom of a spring-form pan with parchment paper, then press the cookies-butter mixture on the bottom and refrigerate for about 20-25 minutes.

Now prepare the cream. In a big bowl put ricotta and cream cheese and mix to soften the cream cheese, then add Nocciolata and whisk until well combined.

Pour on top of the cookies base and cover with plastic wrap.

Refrigerate 4 hrs at least.

When it's time to serve, run a spatula around the side of the cake to detach it, then remove the side. Slid the cake on a serving platter and, carefully, remove the paper at bottom.

Decorate as you prefer: chopped hazelnuts and/or almonds, whipped cream, strawberries...

The quantities are for a 9" spring-form pan.


- I suggest Nocciolata Rigoni because it's the best hazelnut-chocolate spread on the market, at the moment.
- I suggest the "S" cookies because the are almond based and it goes perfectly with the cream.
- I didn't use enough butter, so my base was a little "crumbly"; I increased the butter quantity to the one mentioned here in the recipe, it should be enough, you might need to increase it a little more, if you use drier cookies.
- I did not use any sugar, since I don't think it's necessary. If you like it sweeter, you can add some when adding the Nocciolata.
- I love this cake because you do not need to turn the oven on, nor you need any jelling agents!!
- In case you are wondering, We do sell the "S" cookies and the Nocciolata!!

PACIFIC SNAPPER IN POCKET FOIL

Entree - Gluten and Lactose free - Suitable for diets

2 fillets Pacific snapper (about 1 lb total)
1 tbsp Italian capers, packed in salt and rinsed
6-8 Italian dried black olives
1 big ripe tomato, thinly sliced
Parsley
Italian extra virgin olive oil
Italian sea salt


Brush foil with olive oil, then line with tomato slices, capers and olives.

Then top with fish fillets with parsley.

Brush another piece of foil and loosely cover fish fillets; seal the edges tightly.

Place on central rack of oven at 350F for 15-20 minutes.

Remove from oven, let stand for a couple minutes and open pocket carefully. Season with salt and serve.

Serves 2-3

- I used parsley stems: I always freeze them when I use leaves!
- If you're using frozen fish, let it thaw and pat it dry.
- Be careful when you open the pocket: most likely there will be juice in it (as you can tell by the photos)
- I cooked it in a skillet, covered with a lid, with a little bit of water (just cover the bottom of the skillet making sure it wont cover the pocket edges), you can also put the pocket in the steamer: either way, cooking time won't change.
- If you like the punch, you can add a few hot pepper flakes.

FRITTATA ROLLS

Appetizer or entree - Low in fats, vegetarian and gluten free. Can be Lactose free (READ notes at bottom)

3 eggs

1/4 cup milk

Basil or parsley

Italian Sea Salt

Italian extra virgin olive oil

Spreads suggestions:

Italian artichoke bruschetta topping

Italian eggplant bruschetta topping

Italian sundried tomatoes, packed in oil and julienne cut, mixed with cream cheese or ricotta cheese

In a bowl lightly beat eggs, milk, herbs and salt.

Prepare the frittata: in a non-stick skillet over medium-high heat, warm 3 tbsp of olive oil and pour part of the egg mixture (the quantity depends on how thick you want your rolls). Let it thicken, allowing the liquid part to get to the bottom, lifting the edges and tilting the skillet to ease the process. Invert the frittata onto a platter (or a lid) and slide it back in the skillet, cooking until lightly golden. Invert one more time to evenly golden it on both sides.

Repeat until you finish the mixture.

Let the frittata cool down to room temperature, spread with your choice of filling and roll. Wrap tightly in plastic wrap and refrigerate 2 hours at least.

Cut in 1"-thick slices and serve.

- It's perfect in a mixed appetizer, lunch box or even as entree served with a salad or other vegetables.

- The ones in the ingredient list are just a few suggestions: unchain your creativity!!!!!!!

- Always make sure to use high quality ingredients.

- You can use dried Italian herbs.

- This recipe is very low in fats, vegetarian and gluten free! For a lactose free version avoid milk in the eggs and cheese in the stuffing.

- You can find a video for the frittata (a different one, but gives you the general idea) here

AN ITALIAN PASTA SALAD

Entree - complete meal - Can be vegetarian, lactose and gluten free (READ notes at bottom)

1 lb Italian penne
1 5-oz cans Italian tuna in olive oil
2 big ripe tomatoes
1 cucumber
1 small eggplant, grilled
1 cup mozzarella, diced
4 tbsp Italian extra virgin olive oil
Italian sea salt
1 tbsp freshly chopped basil
1 tbsp freshly chopped parsley
Salt


Bring a large pot of water to boil.

In the meantime, peel and dice cucumbers, dice tomatoes and drain tuna but reserve its oil.

Transfer tomatoes, eggplant, cucumbers, tuna and mozzarella in a bowl and season with olive oil, salt and herbs. Mix well and refrigerate until it's time to use it.

When water boils, add salt and penne, stir and cook for about 2 minutes shorter than it would take to get "al dente". Drain it, quickly rinse it under cold running water, to stop the cooking. Spread on a kitchen cloth to cool down completely.

Transfer penne to a big bowl with all other ingredients and mix well.

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

This recipe serves 4-5

- It's a perfect dish for a buffet.
- It's great during summertime.
- Alternate small batches of pasta and other ingredients, so they will combine more easily.
- For a gluten free version, use Italian GF penne (we carry them).
- For a vegetarian, avoid tuna and for a lactose free dish, avoid mozzarella (both can be replaced with hard boiled eggs).
- For a dish as simple as this, use only good quality pasta, tuna, EV olive oil, like the ones we carry.

STUFFED CHICKEN BREAST

Entree - Meat second course - Can be gluten free (READ notes at bottom)

2 big chicken breasts (or 4 smaller ones)
1 fresh tomato, ripe but firm, sliced
mozzarella, sliced
1/3 cup brandy
about 1 cup milk
3 tbsp Italian extra virgin olive oil
Italian sea salt
Italian 00 flour for dredging

Cut a deep pocket in the chicken breasts, you can halve them widthwise, if they're really big.

Lightly salt mozzarella and place it in the pocket, along with tomato slice. Secure with a toothpick (or more)

In a big non-stick saucepan with lid, warm the olive oil over medium-high heat, dredge the pocket into the flour, shaking away the excess, and sautee until lightly golden on all sides.

Deglaze pan with brandy and let the alcohol evaporate. Pour milk. Lower heat to low and let simmer, covered, until cooked through; remember to turn pockets every once in a while.

Serve immediately with your vegetable of choice.

Serves 4.

- You can cook peas together with the pockets
- You can season the stuffing with oregano or fresh basil, for added flavor.
- For a gluten free version, use corn starch instead of flour.
- You can find the video for this recipe here

How to prepare Italian stuffed chicken breast

Here is our new video recipe. Written version coming soon!!

CHICKEN DRUMSTICKS WITH BELL PEPPERS, OLIVES AND CAPERS

Entree - Complete meal - It's lactose and gluten free

8 chicken drumsticks
2 bell peppers, inner seeds and ribbings removed
1 cup Italian dried black olives
1/2 cup Italian capers, packed in salt and rinsed
1/2 cup dry white wine
Italian extra virgin olive oil
Chicken broth
Sage and rosemary

Cut bell peppers in strips and set aside.

In a large saucepan with lid, over medium high heat, warm the olive oil and sear the drumsticks on all sides. Deglaze pan with wine.

Stir in bell peppers, olives and capers, then add warm broth enough to cover ingredients. Add sage and rosemary (just a few leaves of both)

Cover with lid and simmer until cooked, turning meat and stirring every once in a while. If the cooking juice is too thin, remove the lid and bring heat to medium and cook a few more minutes to thicken.

serve immediately.

Serves 4 people

- Use red, yellow or orange bell peppers (or a mix of them)
- Instead of wine, I used the liquid left from making ricotta and it turned out fantastic.
- It's lactose and gluten free