Healthy Italian Cooking at Home

Category Archives: Healthy Italian Cooking

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Away from the rolling hills, sweeping vineyards and expanses of the sunflower fields inland, on the Tuscany coast facing Elba Island where Napoleon Bonaparte spent his time in exile, perched high above the Baratti Gulf is the walled town of Populonia. The Populonia Bay is one of the most beautiful landscapes in Italy, a perfect fusion of nature and history. The Baratti Gulf and the Populonia cape have always attracted inhabitants. Today this area is the site of the Archaeological Park of Baratti and Populonia (close to Piombino, in the Livorno Province). The town sits next to the archeological park which contains the remains of a huge Etruscan settlement. The park tells the story of the Etruscans, a group of people who had an important impact on this territory.

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Populonia is especially known for the wealth of Etruscan archaeology in the area and an impressive collection of artifacts unearthed from the surrounding area, from tools to helmets, weapons, casks and jewellery. Positioned on the summit of a hill for safety reasons, the Etruscans constructed a necropolis at the base to house their dead dating from the late Iron Age (600 BC). Populonia, the only Etruscan town built over the sea, was composed of two different parts: Populonia Akron, the acropolis, the upper part, where there were the temples and the public buildings. Populonia Polis, the lower part, situated close to the Baratti Gulf contained the port, where the main economic and artisanal activities took place.

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The Etruscans were very enterprising and traded with many people from the East. Iron-work was the main economic activity of the Etruscan and Roman civilizations. This region also contained other precious metals, like copper. The Etruscans would sail from the Baratti Gulf to Elba Island, where they would transform the hematite into iron. Because of the region’s economic prosperity immigration increased: people from Spain, Sardinia, Campania and Corsica came to Populonia hoping for a new life. The Etruscans also created a mint: they needed coin for their commercial exchanges and to pay the soldiers who were protecting the area. The coins were made in silver and bronze.

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Many archaeologists tried to discover the remnants of the Etruscan civilization, but they couldn’t succeed due to the terrain The first discoveries were objects found in fishermen nets and at grave sites The Archaeological Park stretches over almost 200 acres between the slopes of the Piombino Mountains and the Gulf of Baratti. The Park includes a significant part of the ancient town of Populonia and is spread over a vast area, which enables visitors to appreciate the transformation that has taken place over the centuries.

The wooded coast overlooks the archipelago and the silhouettes of the islands, including Elba and Corsica, create a picturesque scenes. This is the landscape of the 8th-9th Century B.C., when important houses were built on the Acropolis to accommodate the aristocracies of Populonia. These houses are the remains of the summit of the acropolis and from the beach area on the Gulf of Baratti, one can view the remains of Populonia.

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A network of roads join the houses and temples to the industrial city and the cemeteries which lie on the first hills surrounding the inlet. As in ancient times, the routes follow the original roads, crossing the woods and the scrub areas and opening up to unexpected views over the Gulf of Baratti and the open sea. The deep wooded areas contain the remains of the Benedictine monastery of San Quirico that tell of a lost city and the natural resources and minerals that were once part of the region.

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Inside the park one can walk along three paths: the “Iron Route”, the “Quarries Route” and a naturalistic path. The “Iron Route” goes through the areas where the Etruscan ovens used to be. Then, going up the hills, the ruins of the industrial district can be seen. The “Quarries Route” is a path where the Etruscans used to extract the “panchina stone”, that was used to build Populonia.

Inside the park is an experimental archeological laboratory and a museum that includes vases, precious jewels, bronzes, coins and graphic reconstructions of Etruscan landscapes and activities.

The Etruscans

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The Italians in Central Italy today are descendants of the Etruscans. Not only that, but the Italian language has its roots in the Etruscan language. The Etruscans revered women, so women and men were on an equal footing. The men were clean-shaven and were primarily sailors and merchants. They were also good sportsmen, warriors and skilled farmers.

The Etruscan hillsides were abundant with olive groves and modern potters continue the practice of decorating their ceramics with olives and olive leaves.

The Etruscans grew crops beside the grapes and olives and grew barley, millet, broad beans, lentils, chickpeas and spelt. They also grew beans, peas, garlic and onions, figs, melons, apples and berries.

They kept livestock, especially pigs, chickens, ducks and goats and hunted game from the surrounding forests, such as rabbits, deer and boar. Fish were taken from the rivers and the seas and they were making pasta with the use of a rolling pin.

The Etruscans ate two meals a day, enjoyed holding banquets and made good wine. Their culture and civilization was influenced by the Greek culture and they, in turn, influenced the Roman culture and, in turn, the Tuscan culture, as we know it today.

Etruscan food traced from archaeological findings and frescoes depicts food that is still eaten today. They used herbs like rosemary to flavor their meats, honey to sweeten desserts and they had utensils such as saucepans, pans, graters, pots, colanders, goblets and pitchers and beautiful dining plates. They baked and cooked over open fires and produced a variety of breads, one of which is still eaten today – flat grape bread. Wine was plentiful and stored in terracotta jars underground. It was strong and often drunk watered down. Today you will still Italians who drink wine diluted in this way.

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Grape Flat Bread

Ingredients

  • 1 tablespoon active dry yeast
  • Salt
  • 3/4 cup sugar, divided
  • 1/2 cup olive oil
  • 3 cups all-purpose flour
  • 2 pounds seedless black grapes

Directions

In a large bowl, dissolve the yeast in 1 cup of warm water. When the mixture foams, after 5 minutes, stir in a pinch of salt, 4 tablespoons of the sugar and 4 tablespoons of the olive oil. Stir in enough flour to make a soft dough that is not sticky.

On a lightly floured surface, knead the dough for 5-8 minutes until firm, smooth and elastic. Place the dough in an oiled bowl and cover it. Set the dough aside for about an hour to rise in a warm place until it has doubled in size.

Preheat the oven to 375 degrees F. Oil a 9×13 baking pan. Transfer the dough to a lightly floured work surface and roll it out into a rectangle, about 1/8 inch thick. Enough dough should hang over the edge of the pan to completely cover the top when folded.

Transfer the dough to the baking pan. Spread 3/4 of the grapes over it, drizzle with 2 tablespoons of olive oil and sprinkle with 2 tablespoons of sugar. Fold the overhanging dough up over the grapes, covering them completely. Press lightly to seal. Scatter the remaining grapes over the dough, drizzle with the remaining olive oil and sprinkle with the remaining sugar.

Bake the bread until golden brown and the grapes are soft for about 45-60 minutes. Serve hot or at room temperature.

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Green Sauce (Salsa Verde)

This Etruscans served this sauce over what is called bollito misto or mixed boiled meats.

Ingredients

  • 1 bundle of parsley
  • 1 egg
  • 2 anchovy fillets
  • 1 tablespoons capers (in vinegar)
  • 2 tablespoons of mixed pickled vegetables (in italy you will find carrots-cauliflower in the jar)
  • 2 tablespoons of pine nuts
  • 2 cloves of garlic
  • Olive oil
  • Salt & pepper

Directions

Boil the egg and mash it together with the other ingredients – the mixture you will obtain should be smooth and fine. (Use a processor)

Place it in a bowl – add salt, pepper and start pouring in  olive oil until you obtain a creamy sauce.

Before using the sauce, let it rest for some time so that all flavors can blend in.

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Peasant Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 lb italian sweet sausage, links
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, cleaned, rough chopped
  • 1 (14 1/2 ounce) cans chicken broth
  • 1 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic, undrained
  • 1 (15 ounce) cans cannellini beans, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons grated parmesan cheese

Directions

Heat olive oil in heavy 4 quart sauce pan.

Cut sausage into 1/2 inch pieces.

Brown sausage in pan until no longer pink.

Add onion and garlic and stir until softened.

Add spinach, chicken broth, diced tomatoes, beans and red pepper.

Heat to a boil and simmer for 15-20 minutes.

Ladle into bowls and sprinkle with parmesan cheese.

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Etruscan Pici

Ingredients

For the pasta

  • 1 3⁄4 cups all-purpose flour, preferably Italian type 00
  • A generous 1 cup semolina  
  • Salt

For the sauce

  • 1 hard-boiled egg
  • 6 cloves garlic
  • 1 sprig flat-leaf parsley
  • 6 basil leaves
  • 6 mint leaves
  • 1⁄2 – 2/3 cup olive oil
  • Grated pecorino cheese, for sprinkling
  • Salt and pepper

Directions

To make the pasta, mix together the flour, semolina and a pinch of salt in a bowl. Gradually mix in enough water to make a firm, elastic dough. Shape the dough into a ball, wrap in a clean dish towel and let rest for 30 minutes.

Meanwhile, make the sauce. Chop the hard-boiled egg with the garlic, parsley, basil and mint, then transfer the mixture to a bowl. Gradually drizzle in enough oil to make a fairly liquid sauce.

Season to taste with salt and pepper.

Unwrap the pasta.Taking a small piece at a time, rub it back and forth on the work surface (counter) with your fingertips until it resembles thick spaghetti.

Bring a large pan of salted water to a boil. Add the pasta, bring back to a boil and cook and for 2–3 minutes, until tender but still firm to the bite. Drain, add to the sauce and toss well.

Transfer to a serving dish, sprinkle with grated pecorino and serve immediately.

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Guinea Fowl in Porcini

Ingredients

  • 1 guinea fowl, cut into 4 pieces
  • 8 small sprigs sage
  • 8 small sprigs mint
  • 4 slices pancetta
  • 6 tablespoons olive oil
  • 2 garlic cloves, peeled
  • 5 1⁄2 cups porcini mushrooms, sliced
  • 4 mint leaves
  • 3 ripe tomatoes, chopped
  • Salt and pepper

Directions

Preheat the oven to 180°C/350°F

Stud the pieces of guinea fowl with the sage and mint sprigs and arrange a pancetta slice over each.

Pour 4 tablespoons of the olive oil into a casserole and add the guinea fowl. Roast in the oven for 35 minutes.

Meanwhile, heat the remaining oil in a shallow pan with the garlic cloves.When the garlic begins to brown, remove with a slotted spoon and discard.

Add the mushrooms, mint leaves and tomatoes to the pan and cook over low heat, stirring occasionally, for 10 minutes.

Remove the guinea fowl from the oven, add the pieces to the pan with the mushrooms and cook for 15 minutes.

Season with salt and pepper and remove the pan from the heat.

Transfer the guinea fowl and mushrooms to a serving dish and serve immediately

About these ads

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Piacenza is a city in the Emilia-Romagna region of northern Italy. It is the capital of the province of Piacenza. Piacenza is located at a major crossroad between Bologna and Milan and between Brescia and Tortona. The city hosts two universities, Università Cattolica del Sacro Cuore and Politecnico di Milano.

Founded by the Romans, destroyed by the Goths and resurrected by medieval noble families, this elegant Emilia-Romagna city flourished due to its location on a natural commercial artery, the Po River. In this place, nature dominates among rocky spurs, hills strewn with vineyards and sceneries dominated by spires, towers and impressive fortresses. It is a land full of natural beauties, valleys and mountains, but also history and art. It is also an excellent example of Gothic-Lombardy architecture. This is also the main production area for Parma hams (almost all are produced here) as well as Parmigiano cheese and Colli di Parma wines.

The outermost roads and valleys have always been used as passageways and battlegrounds. This explains the presence of castles and strongholds here since ancient times. Some of them are open to the public but others are still occupied. The great number of medieval castles with their unmistakable shapes stand out all over the land: for example, the Fortress of Castell’Arquato and the castles of Gropparello, Paderna, Rivalta and Rocca d’Olgisio.

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The best preserved castle is Torrechiara. The castle is almost unchanged, since the 15th century when it was built by Pier Maria Rossi. Every room is filled with “grotesque” frescoes, where naked acrobats perform impossible feats of fantasy atop lions. In other rooms, fantasy scenes combining animals, plants and people are strung out over every surface.

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Rocca d’Olgisio is set in the rock and presides over the valley of the Tidone. It is one of the oldest and most striking strongholds in the Piacenza area, surrounded by 6 rows of walls. It was built in the eleventh century and, after several owners, it changed hands in 1378 from Gian Galeazzo Visconti to Jacopo Dal Verme, the valorous winner of the Battle of Alessandria against the Florentines.

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Castello di Corticelli is in the municipality of Nibbiano and the little fortress has belonged to the Arcelli Counts for centuries. It was first mentioned in 1028. Originally the fortress may have been made up of just two towers (now the layout is quadrangular) surrounded by a moat and walls that enclose an oratory and several rural houses within, which are built in stone and are still standing.

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The Castle and Fortress of Agazzano was first built in the 1200s for purely military purposes (round corner towers, drawbridges) with a loggia added by Luigi Gonzaga. Next to the fortress there is an eighteenth-century villa. The contrast between the two buildings that make up this architectural complex adds to its charm. The walls of the large rooms of the villa contain furnishings from the seventeenth to the nineteenth centuries. Particularly noteworthy are the ceramics and porcelain pieces. The French-style garden, with its statues and fountains, is from the end of the eighteenth century, when Luigi Villoresi, director of the park of the Royal Villa in Monza, assisted in its design.

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The Castle and Village of Rivalta is mentioned in documents as early as 1048 and in the fourteenth century it passed into the hands of the Landi family, who still own it today. It is an impressive residence surrounded by a magnificent park and among its frequent visitors there are members of the English Royal family. It stands out for the unmistakable and unique profile of its turret. The large reception room, dining room, kitchen, cellars, prisons, bedrooms, tower, armory, gallery, billiard room and museum of military costumes are all open to the public. The castle also has 12 luxury rooms in the village, if you want to stay the night.

Some of the folklore that exists around these structures are:

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One of the most famous in the region is the Bardi Castle and it was the setting of a romantic love story between lady Soleste and Morello, one of her young and more valiant knights, whose ghost apparently still visits the place.

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According to legend, the fairy, Berna, elected Montechiarugolo Castle as her home. People say she appears to young brides on the night before their wedding day to give them all the advice they need.

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Far more unsettling is the story of Lady Cenerina, who was brutally murdered in 1573 at Soragna Castle. Her ghost still haunts the place and her presence is felt by the family whenever something awful is about to happen.

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Another haunted place is Grapparolo Castle where Rosania was imprisoned by her jealous husband. Her laments and wails can still be heard on stormy nights.

Supposedly, the ghost of Count Pier Maria Scotti can be seen and heard at Agazzano Castle. The unlucky nobleman was stabbed to death by a group of traitors who wanted to get hold of his fortress.

The Cuisine of Piacenza

Piacenza and its province are known for the production of seasoned and salted pork products. The main specialities are pancetta (rolled seasoned pork belly, salted and spiced), coppa (seasoned pork neck, containing less fat than pancetta, matured at least for six months) and salami (chopped pork meat flavored with spices and wine that are made into sausages).

Bortellina (salted pancakes made with flour, salt and water or milk) and chisulén (a torta fritta made with flour, milk and animal fats mixed together and then fried in hot clarified pork fat) are then paired with pancetta, coppa or salami and Gorgonzola and Robiola cheeses.

Among the culinary specialties of the region are mostarda di frutta, consisting of preserved fruits in a sugary syrup strongly flavored with mustard and tortelli dolci or fruit dumplings, that are filled with mostarda di frutta, mashed chestnuts and other seasonings.

Turtéi, a similarly named Piacentine specialty, is a type of pasta filled with either squash or spinach and ricotta cheese. Pisarei e fasö is a mixture of handmade pasta and borlotti beans.

Piacentine staple foods include corn (generally cooked as polenta) and rice (usually cooked as risotto), both of which are very common across northern Italy. There are also locally produced cheeses, such as Grana Padano.

The hills surrounding Piacenza are known for their vineyards. The wine produced in this area is qualified with a D.O.C. (Denominazione di origine controllata) and is called “Colli piacentini” (“Hills of Piacenza”). Some of the other local wines are Gutturnio (red wine, both sparkling and still), Bonarda (a red wine, often sparkling and foamy), Ortrugo (a dry white wine) and Malvasia (a sweet white wine).

Recipes From Piacenza

piacenza01 Piacenza Cold Tomato Soup

Serves 4

  • 10 large tomatoes
  • A bunch of parsley, chopped
  • A bunch of chives, chopped
  • 6-7 basil leaves
  • 1 clove garlic
  • Salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • Balsamic Vinegar of Modena, a few drops
  • Croutons for garnish

Directions

Blanch the tomatoes for one minute, peel, seed and purée them in a blender. Pour into a bowl and add the chopped herbs, the fresh garlic without its core, the oil, salt and pepper. Let it marinate for a few hours at room temperature. Remove the garlic and process the mixture in the blender, again. Add salt and pepper to taste.

Add a few drops of Balsamic Vinegar. Place in a covered serving bowl, refrigerate for a couple of hours. Serve garnished with croutons.

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Piacenza-Style Tortelli

For Pasta

  • 1 lb all-purpose flour
  • 2 eggs
  • 3-4 tablespoons water
  • 1/2 teaspoon salt

For Filling

  • 5/8 lb spinach (about 3 cups, packed)
  • 7 oz ricotta cheese
  • 1 ½ oz Parmigiano Reggiano cheese, grated
  • 1 egg
  • Nutmeg
  • Butter
  • Salt

Directions

To prepare the filling:

Cook the spinach, drain, squeeze and chop. Mix together with the ricotta cheese, then add the one egg, cheese and a little nutmeg.

To prepare the pasta:

Sift the flour onto a pastry board, make a well in the center and add the eggs, 3 tablespoons water and the salt and mix well. Add the extra water, if the dough seems a bit dry. Roll out into a thin sheet, divide it into strips about 3.2 inches wide and make as many small squares measuring 1.6 inches that you can.

On each of these put a dollop of filling. Fold the pasta to make either a triangular shape  or a ravioli shape and seal the edges.

Cook the tortelli in boiling salted water.

Drain and serve dressed with melted butter and a generous helping of grated cheese.

piacenza0 Chisolini  (Fried Dough)

The chisolini can be served with various ingredients such as Parmigiano cheese, prosciutto, salami, etc. An easy way to eat Chisolini is to put the meat and cheese in the center of the rectangle and fold it in half. They can also be eaten for breakfast with coffee and milk.

Ingredients

  • 2 cups unsifted all-purpose flour
  • 1 ounce pork lard
  • 1/2 ounce fresh yeast or 2 ½ teaspoons instant yeast
  • 1 teaspoon salt
  • 10 tablespoons (5/8 cup) tepid water
  • Oil for deep frying

Directions

Put the flour onto a working surface and make a little well. Put the pork lard in the center of the well, then add the salt to the flour and finally dissolve the yeast in the water before adding to the flour. Mix everything together using your hands and knead the dough for 10 minutes.

Once the dough is ready, put it into a container and cover with a kitchen cloth. Let it rise for a couple of hours. After two hours the dough should have doubled its size. Spread a bit of flour onto the working surface, so that the dough will not stick to it when rolled out. Turn the tough out onto the floured surface.

Using a rolling-pin, make a large disk roughly 5 mm (3/16″) thick. Then, using a pastry wheel, cut the dough into rectangles, about 10 x 8 cm (4″ x 3 1/4″). Don’t be worried, if you get some with different sizes, like 10 x 6 cm (4″ x 2 1/2″) or 10 x 7 cm (4″ x 2 3/4″); it will work, with whatever shapes are cut.

Fill a Dutch oven halfway with oil and heat to 180-190°C (355-375°F). When you drop the rectangles, one at a time, into the hot oil, you will see that it will stay in the bottom of the pan for just few seconds, then it will float and after few seconds again, it will inflate. Then, fry each side until they are golden. Usually, it takes 30-40 seconds per side, if fried at 190°C (375°F), but it could be less, if the temperature of the oil goes up, so look for the golden color rather than going by the time.

Fry all the rectangles and put them into a large container with a tight-fitting lid.

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Chicken or Rabbit Piacenza-style

Ingredients

  • 1 Chicken or Rabbit, cut into 8 or 10 parts
  • 2 ounces lard or shortening without trans-fats or oil
  • 1 ounce butter
  • 2 onions (medium size – thinly sliced)
  • 1 celery stalk (thinly sliced)
  • 3 1/2 ounces crushed Italian tomatoes
  • 1 clove of garlic
  • A small bunch of flat leaf parsley
  • 6 tablespoons (3/8 cup) white wine
  • 1/4 cup white wine vinegar
  • 1/2 cup chicken broth
  • Salt and black pepper for seasoning

Directions

Put the chicken or rabbit parts into a large bowl filled with cold water. Add the vinegar to the water, then cover with plastic wrap and refrigerate for one hour. After about an hour, take the bowl out of the refrigerator, discard the water, rinse the chicken or rabbit parts and pat them dry.

In a large sauté pan with a cover, melt the lard together with the butter over medium-high heat. When the fats start sizzling, add the onion and the celery to the pan and sauté for 3-4 minutes.

Add the chicken or rabbit to the pan. Cook on each side for a few minutes until lightly brown. Add the tomatoes and stir until evenly distributed around the pan. Add the wine to the pan and stir. Then, add the chicken broth. Season with salt and black pepper.

Turn the heat to low, cover the pan with a lid and cook for about 1 hour, turning the chicken or rabbit every 20 minutes.

Finely chop the parsley and garlic together and add to the pan. Stir and continue cooking for another 10 minutes with the lid on. Uncover the pan and cook 10 minutes more to reduce the sauce to a thicker consistency.

Plate the chicken or rabbit and serve with polenta in the Piacenza style.


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Things that are fun in the summertime: going to outdoor concerts, attending fairs and festivals, walking in the park and relaxing at the pool. Something that’s not fun in the summertime: spending time cooking, especially in front of a hot stove. Here are a week’s worth of healthy recipes you can make for dinner pretty quickly.

Monday

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Farmers’ Market Pasta Salad

8 to 10 servings

Ingredients

  • 2 cups halved cherry tomatoes
  • 2 small zucchini, thinly sliced into half moons
  • 1 small red bell pepper, cut into thin strips
  • 1 cup fresh corn kernels
  • 1 cup diced firm, ripe fresh peaches (about 2 medium)
  • 1/2 cup thinly sliced green onions
  • Parmesan Vinaigrette, recipe below
  • 6-oz penne pasta
  • 2 cups shredded cooked chicken (about 10 oz.)
  • 1/3 cup torn fresh basil
  • 1/3 cup torn fresh Italian parsley

Directions

Toss together the first 6 ingredients and half of the dressing in a large bowl and let stand 10 minutes.

Meanwhile, prepare pasta according to package directions.

Add hot the cooked pasta, chicken and basil to the vegetable mixture; toss gently to coat. Season with salt and pepper to taste.

Transfer to a serving platter and top with parsley. Drizzle with additional vinaigrette.

Parmesan Vinaigrette

Makes about 1 cup

Ingredients

  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon table salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley

Directions

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

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Carrot Spice Muffins

Make these when you have time and store them in the freezer for when you need them.

Dry ingredients:

  • 1 cup white whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt

Wet ingredients:

  • 1/3 cup agave nectar
  • 1/3 cup unsweetened applesauce
  • 1/2 cup low fat yogurt
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded carrots (about 3)

Directions

Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or use muffin liners.

Mix together all the dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine.

Add the carrots and stir to combine.

Spoon the batter into the muffin cups–it will be very thick. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Tuesday

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Salmon Cucumber Boats

Serves: 2

Ingredients

  • 6 oz canned pink salmon, drained or leftover cooked fresh salmon
  • 2 tablespoons capers, rinsed
  • 2 teaspoons Dijon mustard
  • 4 tablespoons plain low-fat Greek yogurt
  • 1/4 teaspoon each salt and pepper
  • Pinch cayenne pepper
  • 2 cucumbers, peeled

Directions

Combine the first six ingredients. Halve cucumbers lengthwise, remove seeds in each half and stuff with salmon mixture. Chill.

Salad with Tangerines

Ingredients

  • 4 cups fresh lettuce or spinach, torn into bite size pieces (about 1/2 pound)
  • 1 seedless tangerine, peeled, pith removed and sectioned
  • 1/2 cup toasted nuts, coarsely chopped

Dressing

  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

In a large bowl, combine lettuce, tangerines and nuts.

In a medium bowl, whisk together dressing ingredients until well combined. Toss with salad mixture and serve.

Wednesday

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Chilled Tomato Soup with Melon

  • 2 1/2 pounds fresh tomatoes, coarsely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 6 basil leaves
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • Salt and freshly ground pepper
  • 1/4 of small melon, such as cantaloupe or honeydew, plus a wedge of seedless watermelon
  • 1/4 cup chopped seedless cucumber, optional
  • Basil pesto, thinned with a little water for garnish

Directions

In a medium saucepan, combine the tomatoes with the olive oil, basil, garlic, vinegar and sugar. Season with salt and pepper.

Cook over low heat until hot but not boiling, about 10 minutes.

Pass the soup through the fine disk of a food mill into a medium bowl to remove the tomato seeds and skin.

Cover the bowl and chill the soup in the refrigerator overnight or quick-chill it by setting the bowl in a larger bowl of ice water.

Cut the melons into 1/2-inch dice. Pour the soup into bowls. Garnish with the melon, cucumber, if using and drizzle with the thinned basil pesto sauce and serve.

MAKE AHEAD The tomato soup can be refrigerated for 1 day without the garnishes.

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Grilled Shrimp Pita

4 servings

Ingredients

  • 1 pound large shrimp (16-20 per pound), peeled and deveined
  • 6 tablespoons fresh lemon juice, divided
  • 2 teaspoons olive oil, divided, plus additional for brushing grill
  • 3 tablespoons chopped fresh dill, divided
  • 1 tablespoon chopped fresh oregano
  • 3/4 cup plain low-fat Greek yogurt, divided
  • 2 garlic cloves, minced and divided
  • 2 cucumbers (about 1 pound), peeled
  • Black pepper, to taste
  • 1 pint cherry tomatoes (about 1/2 pound)
  • 1 small red onion, cut crosswise into 1/3-inch-thick rings
  • 4 whole-grain flat breads (pita)
  • 8 small romaine leaves

Directions

Preheat  an outdoor or indoor grill.

Rinse shrimp and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp and toss to combine. Marinate, stirring occasionally, 10 minutes.

To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the garlic, 2 tablespoons lemon juice and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill and remaining garlic in a small serving bowl. Season with pepper, to taste.

Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl.

Grill shrimp, tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan or basket, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened and onion is golden and tender. Transfer to a plate; cover and keep warm.

Grill flat bread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions tomatoes, and romaine, if desired. Top with yogurt sauce.

Thursday

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Rib-Eye Steak with Pistachio Butter and Asparagus

Serves 2

Ingredients

  • 2 tablespoons shelled, roasted unsalted pistachios*
  • 1/2 cup arugula, packed
  • 2 tablespoons butter, softened
  • 1 boneless rib-eye steak ( about 8 oz)
  • 1/2 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper

Directions

Process pistachios and arugula in a food processor until minced. Add butter and blend until smooth, scraping down the inside of the bowl as needed. Transfer to a small container and chill.

Heat a charcoal or wood-fired grill to high (450°F to 550°F; you can hold your hand 5 inches the above cooking grate only 2 to 4 seconds).

Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like it: medium rare or medium.

Grill asparagus in the last few minutes, turning once, until tender-crisp.

Transfer the steak to a cutting board, dollop steaks with butter and tent with foil. Let rest 5 minutes. Slice steak and serve with asparagus.

Make ahead: Chilled Pistachio butter will keepup to 1 week.

*If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts.

whatsfordinner5

Fresh Grape Tomato Salad

Serves 2

Ingredients

  • 2 cups halved grape tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt to taste
  • Romaine leaves, optional

Directions

Mix tomatoes, olive oil, vinegar and garlic powder together in a bowl. Crumble oregano between your fingers to release the flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour. Serve over a romaine leaf, if desired.

Friday

whatsfordinner6

Halibut Kebabs with Grilled Bread and Pancetta

Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks or firm white fish available in your area (such as grouper, swordfish, cod, etc.)
  • 4 cups 1 1/2-in. cubes crusty Italian bread, such as ciabatta
  • 3 ounces pancetta, sliced paper-thin
  • Four – 10 inch metal skewers

Directions

Heat an outdoor grill to medium (350°F to 450°F).

Meanwhile, in a large bowl, combine olive oil, rosemary, salt and pepper.

Add halibut and bread. Toss to coat, then set aside for 5 minutes.

Skewer an end of 1 pancetta strip, then alternate fish and bread cubes on a metal skewer weaving pancetta between them. Repeat 3 times.

Grill kebabs, turning frequently, until fish is cooked through and the bread is slightly charred in places, about 6 minutes. Remove to a serving plate and cover with foil.

Don’t turn off the grill - you will need it to grill some of the ingredients for the salad below.

whatsfordinner7

Grilled Peach-and-Avocado Salad

Ingredients

Dressing

  • 1 large peach, peeled and chopped
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons Champagne vinegar or white vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

Salad

  • 2 large peaches, peeled, pitted and halved
  • 1 firm avocado, peeled and quartered
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 4 cups loosely packed arugula
  • 1/3 cup freshly grated Parmesan

Directions

Dressing

Process 1 large peach, peeled and chopped; 6 tablespoons olive oil; vinegar and honey in a blender until smooth. Add 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground pepper.

Salad

Gently toss 2 large peaches, peeled and halved and avocado in 1 tablespoon olive  oil and salt and pepper to taste.

Grill, covered with the grill lid, 2 minutes on each side or until charred. Slice and serve over arugula. Top with peach vinaigrette and cheese.


piegaro

In 1292 the rulers of Venice decreed that all glass blowing was to move to the island of Murano, as this was a way to protect the city from burning from the glass workshops. The artists became virtual prisoners to their craft as the Venetians attempted to keep a monopoly on glass making and the blowers, under pain of death, were kept permanently on the island.

However, aided by local monks, two craftsmen did manage to escape and traveled south to Piegaro, near the shores of Lake Trasimeno.  The sturdy walled town was an ideal place to establish their own furnaces and glass making business. The wood from the local forests and sand from the bed of the River Nestore gave the men all the natural resources they needed. They soon gained a reputation for producing quality glass and in 1312 their services were called upon to make the glass tiles used in the glass mosaics of the facade for Orvieto’s new duomo. The glass workers were famous and creating mosaics and stained glass windows for many cathedrals.  Over time the glass industry in Piegaro grew and, by the 15th century, there were a number of small glass studios within the walls of the town. As the town’s fame and popularity increased they saw the creation of a large industrial sized factory, that today is the Museo del Vetro, Glass Museum. Here mechanised presses and automated annealing ovens were built to produce bottles, goblets and flasks on an industrial scale.

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There was also a profitable industry in producing the classic wicker based bottles, famously used for Chianti wines. Many women were employed within the town to weave the bases giving the bottles their distinctive raffia style.

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This glass works continued until the beginning of WWII when it was occupied by German soldiers.  This was a sad time in the history of Piegaro, for when Germans left, the beautiful Comune Palazzo building was mined and destroyed. Glass work continued through the efforts of the Marchesa, who lived in the Palazzo Pallavicini Piegaro, by making the remaining glass factories into worker owned cooperatives.

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Despite modernisation in the 20th century, by the 1960s the factory was proving to be inadequate for the levels of production necessary and a new premises built in the valley. Finally in 1968 the 750 year history of glass making with in the town center came to an end as the furnaces were shut down and left to cool.

The Annual Sagra della Castagna, The Chestnut Festival.  Chestnuts are roasting in every piazza, food booths offer Torta al Testo, chestnut pastries and the first wine, Mosto, barely fermented.  Full course feasts, pizza, music every night with dancing and theater performances fill the ten days of celebration.  Traditional crafts booths of straw weaving, jewelry making and glass blowing offer shopping opportunities.

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In August, travel back time to medieval days for the il Giorni del Vetro: Days of Glass Festival.  Don a medieval costume, join in the Royal Corteo and follow the drummers in a procession through the narrow cobblestone streets. This day honors Piegaro’s heritage and fame as a glass making capital of Italy, that is just as important as Murano.  Three days of festival with music, food, glass artisans working their craft and booths of glass art and jewelry.

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The Cuisine of Piegaro (Umbria) Italy

Having no access to the oceans has limited Umbria cooking to land based food, but the variety of dishes is no less plentiful for it.  Many of dishes rely on vegetables.  Locally grown lentils, cardoons, porcini mushrooms and chestnuts are important staple foods. The region’s olive trees are responsible for making some of the best olive oil in Italy.

Fresh produce and fruity, local olive oil, wild greens, mushrooms and truffles create luscious dishes without the need for additional ingredients.  White truffles are a delicacy eaten fresh in this cuisine.  Norcia provides most of Italy’s black truffles.  Recipes use truffles to elevate the plainest egg, pasta or meat dishes to a gourmet meal.  They are also made into a paste with garlic and anchovies.

Shepherding is important to the local economy, so sheep’s milk cheese is an important staple food.  Unlike most of Italy where Pecorino cheeses are aged in salt, Umbrian cheeses may be rubbed with tomato paste or buried in ashes in terracotta urns to age.  Some cheeses are aged in cool natural caves.  Each of these aging methods gives a unique texture and flavor.  Generally cheese is eaten plain or with preserved vegetables or meats, fresh fruits or simply out of hand with a glass of wine.

The local lentils are of especially high quality.  Fava beans are used to make a hearty soup seasoned with pork rinds and rosemary.  Onion soup is flavored with tomatoes, salt preserved pork, fresh basil and grated Parmesan cheese.

Freshwater fish are available and they are often made into a mixed stew called tegamaccio.   Anguille alle brace marinates freshwater eels in white wine seasoned with pepper and bay leaves before grilling.

Poultry, wild game and roasts are cooked over pans filled with herbs.  The drippings are collected and made into a sauce after the meat is finished cooking.  Chianina beef,  lamb, wood-pigeon and free range chickens are commonly eaten.  Boar and hare are especially enjoyed and Lepre alla cacciatora braises hare in red wine and is flavored with garlic, sage and bay leaves.

Norcia is well-known for the quality and variety of their cured pork products.  Over time, Norcia has come to be the general Italian term for butcher, due to the quality of the meats from this area.  In addition to the salame, they produce mazzafegati, a pungent sausage made from liver and flavored with pignolis, raisins and orange rind. Porchetta and Prosciutto di Norcia.from Umbria are very highly prized.

Dried pasta and many handmade kinds of egg pasta are eaten in Umbrian cuisine.  Tagliatelle with meat sauces are popular.  Hand rolled ciriole and stringozzi look somewhat like the more familiar spaghetti.  These are often enjoyed with a fresh sauce of black olives, tomatoes and garlic.  Spaghetti alla norcina is served with black truffle sauce.

Bakers in Umbria use wood ovens to make giant saltless loaves of pane casereccio.  Tore, springy pecorino or pork rind flavored breads, are made from an egg enriched wheat flour dough. Pan nociato are sweet rolls with pecorino, walnuts and grapes flavored with cloves.  A similar bun, called pan pepato, is filled with almonds, walnuts and hazelnuts with raisins and candied fruit.

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Fettuccine With Black Truffle Sauce

Ingredients

12 oz fresh fettuccine or tagliatelle
1/2 cup extra virgin olive oil
1 anchovy fillet, mashed
1 clove garlic, crushed
2 medium Umbrian black truffles, (or any black truffle you can get), cleaned of soil, grated
6 quarts water

Directions

While pasta cooks, heat the olive oil in a small saucepan over very low heat.
Sauté the crushed garlic for 2 minutes. Do not let it brown. Remove the garlic.
Add the anchovy, cooking gently, crushing it to a paste with a wooden spoon.
Add the truffles and heat through.
Drain the pasta, reserving 1/4 cup of the pasta cooking water.

Immediately mix in the truffle sauce. If you prefer the sauce moister, or it seems too dry, add one tablespoon of the reserved liquid at a time till desired moistness is reached.

Serve on pre-heated plates.

piegaro9

Pork Roast Braised with Milk

Ingredients

1/4 cup extra-virgin olive oil
1 (5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries (see note, below), crushed
2 large rosemary sprigs
2 large sage sprigs
4 dried bay leaves
1 garlic clove, chopped
1 teaspoon fine sea salt
1/2 cup dry white wine
3 cups whole milk

Directions

Preheat the oven to 350°F with the oven rack in the middle.

Heat oil in a wide 5 to 6 quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.

Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.

Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.

Notes:

Juniper berries can be found in the spice aisle at supermarkets.
Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered. Bring to room temperature, then reheat and proceed with recipe.

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Asparagus, Peas and Basil

Ingredients

1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

Directions

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.

Stir in basil and sea salt to taste.

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Apricots with Amaretto Syrup

Ingredients

10 firm-ripe large apricots
2 tablespoons unsalted butter
3 tablespoons sugar
2/3 cup Amaretto liqueur
6 amaretti (Italian almond macaroons), crumbled (1/3 cup)
1 1/2 tablespoons chopped pine nuts for sprinkling

Directions

Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.

Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.

Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.

Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.

Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.

Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.


semifreddo

Semifreddo desserts are easy to make but look and taste like you took a class at Le Cordon Bleu! Semifreddo is an Italian word meaning “half cold” or “half frozen.” It refers to a class of frozen desserts that are similar to ice cream, but made with heavy cream instead of churning air into the mixture while it freezes. Semifreddos are very similar to mousses and are often served in the form of ice cream cakes or tarts.

There are many different recipes for semifreddo, that use different bases to mix with the cream. In Italy, semifreddo is commonly made with gelato. Cooked custards and custard-based sauces are another common choice to mix with the cream. One of the biggest benefits of making semifreddo is that you don’t need an ice cream maker or other specialty equipment to make it. Many semifreddo recipes involve no cooking at all. The most difficult part of making semifreddo is waiting for it to freeze, which typically takes from several hours to overnight in your freezer.

Semifreddos are a great base for just about any flavor or combination of flavors. Once you learn the basics of the recipe, you can customize your semifreddo with your favorite blends of fruits, chocolate, coffee, spices and more! Best of all, the texture and flavors are delicious. For semifreddos with a crust, use a springform pan so it’s easier to remove and present. But you could just as easily form the crust in the bottom of a loaf pan and mold your semifreddo on top of that. Using individual ramekins works well, too.

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Raspberry & Chocolate Semifreddo

Ingredients

  • 1 (9 ounce) box chocolate wafer cookies
  • 1 cup sugar, divided
  • 5 tablespoons butter, melted
  • 1⁄4 cup (1 ounce) cream cheese, softened
  • 1 cup heavy (whipping) cream
  • 3 large eggs
  • 3 cups (12 ounces) fresh or frozen, unsweetened raspberries (if using frozen berries, thaw before use)

Directions

Heat oven to 350 degrees F. Break cookies into pieces and place in a food processor; process to finely ground crumbs. Combine crumbs with 1/4 cup of the sugar and the butter. Press crumb mixture evenly over bottom and halfway up sides of a 9 inch round and 3 inch deep springform pan. Bake 10 minutes or until crust is set; cool on wire rack 20 minutes.

Meanwhile, in large bowl of electric mixer, using the whip attachment, whip cream cheese until light and fluffy. Add cream; beat at medium speed until soft peaks form; transfer to another bowl and chill.

In clean bowl of electric mixer, combine egg whites and 1/2 cup of the sugar.  Place bowl over a pot of simmering water (not touching bottom of bowl); whisk until the sugar is dissolved and the mixture reaches 130 degrees F.  Place bowl on the stand mixer; using the whip attachment, beat on high-speed until meringue forms and mixture is room temperature, 3 to 4 minutes.

Place raspberries and remaining 1/4 cup sugar in a food processor. Process until pureed. Place mixture in a strainer placed over a large bowl. Press firmly on the raspberry mixture to extract all the juice. Discard seeds. Gently stir in half the meringue. Gently stir in half of the whipped cream mixture. Repeat stirring in remaining meringue and whipped cream until well combined.

Pour mixture over cooled crust, smoothing top. Cover tightly with foil. Freeze at least 4 hours or overnight.

To serve, run a thin spatula between semifreddo and edge of rim to loosen. Remove rim from spring-form pan. Cut semifreddo into wedges; serve immediately. If there is any remaining semifreddo, reattach the rim of the springform pan, cover and return to the freezer for up to 1 week.

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Pistachio, Strawberry and Vanilla Semifreddo

Ingredients

  • 1 cup shelled unsalted pistachios
  • 4 tablespoons sugar, divided, plus 1/2 cup
  • 1 cup whole milk, divided
  • 1/4 teaspoon almond extract
  • 1 vanilla bean, halved lengthwise
  • 1 cup fresh strawberries (about 4 ounces), hulled, halved
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 teaspoon kosher salt
  • 1 1/3 cups chilled heavy(whipping) cream

Directions

Line a metal loaf pan (approximately 9x5x3″) with 2 layers of plastic wrap, leaving generous overhang on all sides.

Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small saucepan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.

Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.

Purée strawberries and 2 Tbsp. sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.

Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high-speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.

Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour strawberry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.

Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.

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Triple Layer Berry Semifreddo

Ingredients

  • 1⁄4 cup (1 ounce) cream cheese, softened
  • 1 cup heavy (whipping) cream
  • 3 large eggs
  • 1 cup sugar, divided
  • 1⁄3 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 1⁄2 cups halved and hulled fresh strawberries (6 ounces)
  • 1 1⁄2 cups fresh blueberries (6 ounces)

Directions

Coat a 9 x 5 x 3-inch metal loaf pan lightly with cooking spray. Line pan with plastic wrap extending generously over edges of pan.

In large bowl of electric mixer, using the whip attachment, whip cream cheese until light and fluffy. Add cream; beat at medium speed until soft peaks form, scraping down bowl once. Transfer to another bowl and chill.

In clean bowl of electric mixer, combine egg whites and 1/2 cup sugar.  Place bowl over a pot of simmering water (not touching bottom of bowl); whisk until the sugar is dissolved and the mixture reaches 130 degrees F.  Place bowl on the stand mixer; using the whip attachment, beat on high-speed until meringue forms and mixture is room temperature, 3 to 4 minutes.

Combine milk and vanilla in a medium-sized bowl; set aside. Place strawberries and 1/4 cup of the sugar in a food processor; puree until smooth. Transfer to a second medium-sized bowl. Place blueberries and 1/4 cup of the sugar in clean food processor; puree until smooth. Place strainer over another medium-sized bowl; sieve blueberry mixture through strainer, pressing on solids to extract as much juice as possible. Discard blueberry skins.

Gently stir 1/3 of the meringue into each of the three bowls. Gently stir 1/3 of the chilled whipped cream into each of the three bowls. Pour blueberry mixture into bottom of prepared loaf pan. Refrigerate the bowls of vanilla and strawberry mixture. Freeze loaf pan until firm, 45 minutes. Gently pour vanilla mixture over blueberry mixture; freeze 45 minutes. Gently pour strawberry mixture over the vanilla layer, smoothing top with a spatula. Pan will be full, so do not cover with foil until top is firm, about 45 minutes. Continue freezing at least 3 ½ hours or overnight.

To unmold: wrap sides of pan with a hot, wet cloth or dip briefly in a sink of warm water to loosen. Using plastic wrap as an aid, remove semifreddo from pan; place on a serving platter; discard plastic wrap.  Cut into slices; serve immediately. To store, cover and return any extra semifreddo immediately to the freezer for up to 1 week.

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Apricot Semifreddo with Blackberry Sauce

A healthier version.

Serves 12

APRICOT SEMIFREDDO

  • 2 large eggs, separated
  • 1/2 cup sugar
  • 1 ½ cups milk
  • 1/2 cup dried apricots
  • 1 ½ cups sliced fresh apricots
  • 1/3 cup low-fat sour cream
  • 1/8 teaspoon almond extract
  • 1 pint fresh blackberries

BLACKBERRY SAUCE

  • 1/2 pint fresh blackberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

Directions

To make the Apricot Semifreddo:

Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in a medium bowl until thick and light yellow, about 1 minute.

Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.

Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.

Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture.

Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make the Blackberry Sauce:

Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.

Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce and serve.

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Espresso Semifreddo with Dried Cherries

Serves 8

Ingredients

Semifreddo

  • 1/3 cup freshly made strong espresso or coffee, hot
  • 1/2 cup sugar
  • 1 cup fresh ricotta cheese
  • 1 tablespoon amaretto
  • 1/2 tablespoon grated lemon zest
  • Pinch of salt
  • 3 large eggs, at room temperature, yolks and whites separated
  • 6 crisp amaretti cookies

Fruit

  • 1/4 cup Kirsch (cherry liqueur)
  • 1/4 cup sugar
  • Zest of 1/4 lemon, in strips
  • 1 tablespoon lemon juice
  • 1/4 teaspoon coarsely ground black pepper
  • 2 cups (1/2 pound) dried cherries

Directions

While the espresso is still hot, add all but 2 tablespoons of sugar and stir until dissolved. Cool.

Set a fine-mesh strainer over a large bowl and with a wooden spoon or a spatula, push ricotta through. Add half of the espresso mixture, amaretto, lemon zest, and salt, and whisk until well combined.

Combine egg yolks and remaining espresso in a stainless-steel bowl and whisk until eggs are foamy. Set the bowl over, not in, a pan of simmering water, being careful not to let the bottom of the bowl touch the water. Continue whisking until the mixture is foamy, light-colored, and tripled in bulk. This could take up to 10 minutes. If cooking too quickly, turn heat off and work over the hot water. Cool to room temperature.

Meanwhile, with an electric mixer, whip egg whites until foamy. Add remaining 2 tablespoons sugar and whip to stiff peaks.

Stir 1/4 cup of cooled yolk mixture into the ricotta mixture to lighten. Fold in the remaining yolk mixture and 1/3 of the whites. Gently fold in remaining egg whites. Spoon mixture into prepared loaf pan and gently smooth top. Crumble the amaretti cookies and spread over the top. Cover with plastic wrap and freeze at least 24 hours.

For the fruit: Combine Kirsch and sugar in a medium stainless-steel saucepan. Place over low heat and stir until sugar dissolves, about 1 minute. Add remaining ingredients and mix well. Remove from heat and let sit for at least 2 hours or overnight at room temperature.

To serve:

Remove semifreddo from the freezer 20 minutes before serving. Uncover top; invert semifreddo onto a serving platter and remove plastic wrap. Cut into 1-inch slices, spoon on cherries, and serve.


Healthykids

Want your children to be healthy – start with healthier food.

Providing healthy food in school and at home and educating children, parents and school staff about the importance of good nutrition and exercise definitely leads to improved the health.

At home, try to serve healthy meals and have healthy snacks available, such as apples, yogurt, whole grain cereals and cut-up fresh veggies in the refrigerator.

If your child’s school does not offer physical activity and nutrition education programs, contact the principal or the school board to find out if changes can be made to these programs. Check the lunch program for healthy options for your child and if, you are not satisfied with what they offer, give your child a lunch to take to school. At the same time, try to get the school to offer healthy options for those who want them.

The good news is that as long as you provide a wide variety of nourishing foods, your child’s diet will balance out over time. Here are some healthy foods that are as good for you and your children as they taste.

Blueberries

A perfect finger food for tiny eaters, blueberries usually go on to become life-long favorites. They are packed with vitamin C for immune health and fiber that can help keep kids regular. Berries of all kinds may help combat allergies, as well

Fresh blueberries are always a favorite with children. Add them to smoothies, pancakes, muffins, desserts and even salads.

Black Beans

The darker the bean, the more nutritious it is, elevating black beans to the top of the superfood list. Their protein and fiber content help balance blood sugar and provide growing bodies with long-lasting energy. One cup of black beans also supplies about 20% of your child’s iron needs for the day.

Black beans can be added to chili, pureed into a dip with garlic, tomatoes and herbs or mixed with scrambled eggs.

Eggs

Eggs provide high-quality nutrition at an affordable price and are a great source of choline, an often overlooked but essential nutrient for brain and nervous system development. They’re also high in protein and are a good dietary source of vitamin D.

Since eggs can be added to virtually any baked good, chances are your kids are already enjoying them. Look for muffin and pancake recipes using several eggs, and experiment with omelets and frittatas. Popular combinations include: zucchini and basil, onions and potatoes, and tomato, mozzarella and ham.

Spinach

Spinach is another highly nutritious food and is an excellent source of vitamins A, C and K for optimal immunity and bone health. It’s also high in iron, several B vitamins and boasts anti-inflammatory and antioxidant properties making it a winner for heart and eye health.

If your child likes the flavor of pesto, replace half of the basil in the recipe with fresh spinach. Use as a sandwich spread, pizza topping or pasta sauce. Frozen chopped spinach is perfect for adding to meatballs or meatloaf.

Keep on trying different foods Don’t assume that your kids will never like something, if they’ve tried it once and dismissed it. Tastes change over time.

After School Snacks

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Apple Snack Wedges

Ingredients

  • 2 medium apples
    1 cup Rice Chex (or other healthy crispy cereal), crushed
    1-1/2 teaspoons packed brown sugar
  • 2 tablespoons creamy peanut butter

Directions

Core apples; cut each into six wedges. Pat dry with paper towels.

In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of the apples with peanut butter; roll in cereal mixture. Serve immediately.

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Strawberry Mango Smoothie

Ingredients

  • 1 cup low fat milk
    1/2 cup vanilla yogurt
    1-1/2 cups halved fresh strawberries
    1 medium mango, peeled and chopped
    4 to 6 ice cubes
  • 1 tablespoon sugar

Directions

In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 4 servings.

healthykids3

Peanut Butter Granola Mini Bars

Ingredients

  • 1/2 cup creamy peanut butter
    1/3 cup honey
    1 egg
    2 tablespoons vegetable oil
    1 teaspoon vanilla extract
    3-1/2 cups old-fashioned oats
    1/2 cup packed brown sugar
    3/4 teaspoon salt
    1/3 cup dried cherries or cranberries
  • 1/3 cup miniature semisweet chocolate chips

Directions

In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well.

Stir in the dried fruit and chips. (Batter will be sticky.)

Press into a 13-inch x 9-inch baking dish coated with cooking spray.

Bake at 350°F for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into 24 bars.

Lunch Box Ideas

healthykids5

Chicken Wrap

Ingredients

  • 1/4 cup hummus
    1 whole wheat tortilla (8 inches), at room temperature
    1/2 cup fresh baby spinach leaves
    1/3 cup shredded cooked chicken breast
    1/2 carrot, cut into thin strips
  • 1/4 red bell pepper, cut into thin strips

Directions

Spread hummus over the tortilla; top with spinach. Place chicken, carrot and red pepper strips in a row near the center of the tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; and refrigerate until serving. Yield: 1 serving.

healthykids6

Lunch on a Stick

Ingredients

  • Cheddar or Colby-Monterey Jack cheese
    Grape tomatoes
    Whole wheat bread slices, cut into 1-inch pieces
    Leaf lettuce
    Sliced deli ham and/or turkey, cut into 1-inch strips
    Seedless red or green grapes
  • Wooden skewers (5 to 6 inches

Directions

Cut cheese into 1/4-inch slices. Thread a skewer with 1 piece of cheese, bread, ham or turkey, tomato, lettuce and grape. Repeat the order again on the skewer. Make 3 more skewers.

Let children be creative and place their favorite healthy ingredients on a skewer. Yield: 4 servings.

healthykids9

Bean Dip & Chips

1 serving

Ingredients

  • 1/4 cup fat-free canned refried beans
    1 tablespoon salsa
    1 1/2 teaspoons chopped fresh cilantro
    1 minced scallion
  • 1 ounceh ealthy tortilla chips, (about 10)

Directions

Combine refried beans, salsa, cilantro and scallion (if using) in a bowl. Serve with tortilla chips.

Healthy Dinner Options

healthykids7

Parmesan Chicken Nuggets

Ingredients

  • 1/4 cup butter, melted
    1 cup Italian seasoned panko (Japanese) bread crumbs
  • 1/4 teaspoon garlic powder
    1/2 cup grated Parmesan cheese
    1/2 teaspoon kosher salt
    1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • Marinara sauce

Directions

Place butter in a shallow bowl.

Combine the panko crumbs, cheese, garlic powder and salt in another shallow bowl.

Dip chicken in butter, then roll in crumbs.

Place in a single layer on two 15-inch x 10-inch x 1-inch baking pans.

Bake at 375°F for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce, if desired.

healthykids2

Pizza Meatloaf Cups

These are great to reheat for a quick dinner on soccer night.

Ingredients

  • 1 egg, lightly beaten
    1/2 cup pizza sauce
    1/4 cup Italian seasoned bread crumbs
    1/2 teaspoon Italian seasoning
    1-1/2 pounds lean ground beef
    1-1/2 cups (6 ounces each) shredded mozzarella cheese
  • Additional pizza sauce

Directions

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well.

Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill the center with cheese.

Bake at 375° F for 15-18 minutes or until the meat is no longer pink.

Serve with additional pizza sauce, if desired. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through. Yield: 1 dozen.

healthykids8

Vegetable Lasagna

Ingredients

  • 2 medium carrots
    1 medium green bell pepper
    1 medium onion
    1 tablespoon olive oil
    2 cups marinara sauce
    2 cups part skim milk ricotta cheese,
    2 cups (16 oz) shredded part skim milk mozzarella cheese, divided
    3 oz grated parmesan cheese
    1 egg
    1 teaspoon salt
  • 8 oz lasagna noodles, no boil

Directions

Chop carrots, green pepper and onion.
In a skillet, saute the vegetables in oil. Stir in the 2 cups of marinara sauce to heat it through.

In a separate bowl, mix together the ricotta cheese, 1 ½ cups mozzarella cheese, Parmesan cheese, salt and egg.

Preheat the oven to 350 degrees F.

Spread 1 cup sauce mixture into the bottom of a 9×13 inch baking dish coated with olive oil cooking spray.

Layer 1/2 each, uncooked lasagna noodles, cheese mixture, sauce,. Repeat layering, and top with remaining cheese.

Sprinkle with remaining mozzarella cheese.

Cover with foil. Bake at 350 degrees F  for 50 minutes. Remove foil and bake for 10 more minutes.


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Matera is a city and a province in the region of Basilicata, in southern Italy. Historically, the region is one of Italy’s poorest and also one of its least populated. The town lies in a small canyon, that has been eroded over the  years by a small stream. Matera was built above a deep ravine called Gravina of Matera and the ravine divides the territory into two areas. Matera was built in a way that made it difficult to provide a water supply to its inhabitants. Early dwellers invested tremendous energy in building cisterns and systems of water channels to compensate.

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In later years, during some restoration work in the main square of the town, workers came across what was believed to be the main footings of a castle tower. However, on further excavation, these footings turned out to be large Roman cisterns. Whole house structures were also discovered and one can see how the people of that era lived. Found under the main square of the modern city was a large underground reservoir, complete with columns and a vaulted ceiling.

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Les Sassi et le parc des églises rupestres de Matera

The city was allegedly founded by the Romans in the 3rd century BC and, In AD 664, Matera was conquered by the Lombards. In the 7th and 8th centuries the nearby grottos were colonized by both Benedictine and Basilian monastic institutions. The 9th and 10th centuries were characterized by the struggle between the Byzantines and the German emperors. In the 15th century the city became an Aragonese possession and was given in fief to the barons of the Tramontano family. In 1514, however, the population rebelled against the oppression and killed Count Tramontano. In the 17th century Matera became part of the Terra d’Otranto di Puglia. Later, it was the capital of Basilicata and, in 1927, it became capital of the province of Matera. In 1943, the Materani rose against the German occupation, the first Italian city to fight against the Wehrmacht.

Matera

Matera3Matera has gained international fame for its ancient town, the “Sassi di Matera” (meaning “stones of Matera”). The Sassi originated from a prehistoric settlement and are believed to be some of the first human settlements in Italy. The Sassi houses were dug into the calcareous rock, which is characteristic of Basilicata and Apulia. Many of these “houses” are really only caverns and the streets in some parts of the Sassi are located on the rooftops of houses.

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Known as “la Città Sotterranea” (the Subterranean City), Matera is well-known for its historical center called “Sassi” and has been considered a World Heritage site by UNESCO since 1993, along with the Park of the Rupestrian Churches. Matera preserves a large and diverse collection of buildings related to the Christian faith, including a large number of rupestrian churches carved from the soft volcanic rock of the region. These churches were listed in the 1998 World Monuments Watch by the World Monuments Fund. There are many other churches and monasteries dating back throughout the history of the Christian church. Some are simple caves with a single altar and maybe a fresco, often located on the opposite side of the ravine. Some are complex cave networks with large underground chambers, thought to have been used for meditation by the monks.

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In the 1950s, the government of Italy forcefully relocated most of the population of the Sassi to other areas of the developing modern city. Until the late 1980s this was considered an area of poverty, since these houses were mostly uninhabitable. Current local administration, however, has become more tourism-oriented and has promoted the regeneration of the Sassi homes with the aid of the Italian government, UNESCO and Hollywood. Because of the ancient and primitive scenery in and around the Sassi, it has been used by filmmakers as the setting for ancient Jerusalem in their films. Today, there are many thriving businesses, pubs and hotels.

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The Cuisine of Matera

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The cuisine of Matera has much in common with the surrounding regions of Apulia, Campania, Calabria and Abruzzo and often make use of ingredients that are difficult to find elsewhere . For example, a special flour called farina di grano arso (literally, burnt wheat flour) is popular in the region. This flour was traditionally obtained by milling durum wheat grains gathered from the fields after the stubble had been burnt. A back-breaking job collecting burnt berries. However, in a situation of need, they were better than nothing. The grano arso was then milled and mixed with regular durum flour to make pasta, bread and focaccia. Today, this flour is obtained through toasting the seeds, a safer process, since burning produces unhealthy compounds. The resulting gray flour smells slightly smoky and is appreciated for its unusual color and pleasant nutty flavor.

Other pastas dishes include orecchiette (ear-shaped handmade pasta) prepared with fresh tomato or with turnip tops, broccoli, cauliflower or with breadcrumb and sultana grapes.

In this Province, peperoncino (hot pepper) is widely used and goes by at least three different names: diavolicchio, francisella and cerasella. Local favorites include legume soups made from cicerchie (a hybrid between a fava bean and chick pea); fresh wild chicory served on pureed fava beans or Peperoni di Senise – red peppers that are dried, then fried and salted and used as seasoning for several dishes. A wheat and chickpea soup is made with stale bread, eggs, olives, tomatoes and other vegetables.

Another typical dish is cotto di fichi (cooked figs), a type of cream made with boiled and dried figs. The local Cardoncello mushroom is cooked in different ways or eaten raw with ricotta cheese, lemons and olive oil. Special Easter dishes include cardoons with caciocavallo cheese and eggs, pirc buzz (pasta with a mulled wine dressing) and fusilli with fried breadcrumbs and baked figs. Majatica Olives from Ferrandina (in the province of Matera) are eaten without curing, but fried and salted instead.

Fish dishes are very common, for example, scapece (fried anchovies marinated with vinegar) and dried salted cod (baccalà) is prepared with peppers. Eel is cooked with hot peppers, tomatoes, mint and laurel.

Vegetables are widely used and offer a range of dishes spiced with a hint of pepperoncino. Typical vegetable dishes include, vegetable calzone, ciammotta (fried potatoes, peppers and eggplants with tomato sauce), cialledda with broad beans, potatoes and artichokes and lampaggioni (wild onion) salad.

Fresh meat is scarce and lamb or sheep are traditional when meat is served. On occasion, a mutton stew that gets cooked in a traditional tall earthenware pot covered with a layer of bread dough can be found. The dish is left to simmer for several hours in a wood burning oven. Pork sausages can also be found, such asSalsicce Lucane that are seasoned with fennel seeds and a touch of peperoncino. Another typical dish is the gammarid, special rolls filled with sheep and kid giblets.

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Cheeses of the region are: ricotta, sheep’s milk cheese and burrata (fresh mozzarella and cream cheese). Meals are served with Pane di Matera, an oven baked bread made with durum wheat flour. It has a very hard crust and is a light yellow color.

Typical desserts are: figs with honey; pasch nisch, a September dessert prepared with semolina and wine; cuccìa, a boiled wheat dessert mixed with chocolate, pomegranate, walnuts and mulled wine. Wines of the region include: Val Bradano, Sangiovese, Moscato, Malvasia and Elixir di noci.

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Spinach Pies

Dough

  • 3½ cups all-purpose flour
  • 3/4 cup extra virgin olive oil
  • 1/2 cup water

Filling

  • 3 lbs fresh spinach
  • 5 tablespoons paprika
  • 3 tablespoons minced onion
  • 2 tablespoons minced garlic
  • Pinch crushed red pepper
  • 1½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup extra virgin olive oil

Prepare the dough:

Put the flour in a bowl and make a hollow or depression in the center.

Pour in the olive oil. Then, using a spoon, mix the flour and olive oil until it forms what looks like little beads. Add the water to the mixture. Knead by hand until the dough has a soft texture.

Divide the dough in 10 equal parts. Form the equal parts into balls and set aside.

Prepare the spinach filling:

Combine the paprika, crushed red pepper, salt and pepper in a small bowl.

Wash the spinach and shake out the excess water. Place the spinach into a large bowel. Add the onion, garlic and seasonings and mix well.

Pour the olive oil over the spinach. Toss gently to coat the spinach evenly.

Make the pies:

Preheat the oven to 350 degrees F. On a lightly floured board, roll out each ball of dough into circles about 8 inches in diameter.

Place 1 cup of the prepared spinach leaves on each dough circle.

Fold dough in half, completely enclosing the filling and crimp edges to hold together.

Bake about 35-40 minutes until pies are golden brown.

Serve immediately or cool and serve at room temperature.

matera02

Piatto d’erbe Alla Lucana

Ingredients

  • 3 large onions
  • 2 eggplant
  • 2 large yellow bell peppers
  • 2 large tomatoes
  • 2 cloves of garlic
  • Handful of basil
  • Handful of parsley
  • Crostini (bread slices), toasted or grilled
  • 1/2 cup olive oil
  • Salt

Directions

Dice the eggplants and put them on a plate, sprinkle with salt and leave them for an hour, so that they lose their bitterness. Wash and dry the eggplant.
Peel the onions and cut into thin rings.
Cut the peppers into strips. Peel and chop the tomatoes, discarding the seeds. Chop the parsley and basil together with the garlic.
Pour a half a cup of olive oil into a saucepan and add the onions; when they are wilted add the eggplant, peppers and tomatoes, add salt to taste, stir and cook for about 10 minutes.
Add the basil, parsley and garlic, stir again and continue cooking over medium heat, uncovered, for about an hour. Serve the vegetables with the crostini.

matera03

Cutturiddu – Lamb Casserole

Ingredients

  • 2 pounds lamb stew meat, cut into 1-inch chunks
  • Salt and black pepper  to taste
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into chunks
  • 8 plum tomatoes, finely chopped
  • 2 tablespoons chopped mint
  • 1 whole sprig rosemary
  • 1 teaspoon dried oregano
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup grated Pecorino cheese

Directions

Preheat the oven to 350 degrees F.

Dry the lamb with paper towels. Rub the pieces with salt and pepper. Set aside.

Heat the olive oil in a 10-inch skillet over medium heat until it is fragrant. Brown the lamb well on all sides and place in a ovenproof casserole with a cover.

Add the potatoes to the skillet. Salt and pepper them and saute until lightly brown. Add the potatoes to the casserole along with the tomatoes and remaining ingredients except the grated cheese. Cover and bake for about 2 hours.

Uncover and sprinkle on the cheese. Serve immediately.

Figs with honey cheese and nuts

Orange Ricotta Stuffed Figs

Ingredients

  • 12 medium ripe fresh figs
  • 1 cup ricotta cheese
  • 6 tablespoons honey
  • 2 teaspoons grated orange peel
  • 1 tablespoon orange juice
  • 2 tablespoons chopped pistachio nuts

Directions

Remove stem ends from the figs. Cut each into a tulip shape by slicing in quarters from the stem almost to the blossom end. Press on the stem end to open petals.

In a blender or food processor, process the ricotta, orange zest and juice, and honey. Stuff each fig with 2 tablespoons ricotta and sprinkle the chopped nuts on top.



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