Healthy Italian Cooking at Home

Category Archives: Rice

rice

What is Whole Grain Rice?

After rice is harvested, its inedible hull must be removed, resulting in a whole grain (often brown) rice kernel, ready to cook. If the rice is milled further, the bran and germ are removed, white rice is the result, with lower levels of nutrients.

Rice is often classified by size and texture. There’s long, medium and short-grain rice, with the former quite elongated and the latter nearly round. Some short-grain rices are known as “sticky” rice because of the extra amylopectin (a kind of starch) that they contain; this stickiness makes them easier to manipulate with chopsticks and perfect for sushi. Aromatic rices have a special fragrance and taste, such as Basmati, Jasmine, Texmati and Ambemohar rice.

Rice is one of the most easily digested grains – one reason rice cereal is often recommended as a baby’s first solid. This makes rice ideal for those on a restricted diet or who are gluten-intolerant.

Brown rice has much higher levels of many vitamins and minerals than white rice.

Wild rice is not technically rice at all, but the seed of an aquatic grass originally grown by Native American tribes around the Great Lakes. Today some commercial cultivation takes place in California and the Midwest, but much of the crop is still harvested by Native Americans, largely in Minnesota.

The strong flavor and high price of wild rice means that it is most often consumed in a blend with other rices or other grains. Wild rice has twice the protein and fiber of brown rice, but less iron and calcium.

Cooking common varieties of brown rice is simple.

In general, combine 1 cup uncooked brown rice with two cups liquid (such as water or broth) in a 2-3 quart saucepan with a tight-fitting lid. Heat to boiling, then reduce heat, cover and simmer for 40-45 minutes. Check to see if most of the water has been absorbed. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Remove from the heat and let stand ten minutes. Fluff with a fork and serve. Yields 3-4 cups.

Tips for perfect rice:

  • Keep lid on the pot during cooking
  • Don’t stir – unless you like sticky rice. Stirring releases extra starch. (That’s the reason for all that stirring when making risotto.)
  • If rice (or any other grain) is sticking to the pot, add a little water, turn off the heat, and let it steam for a few extra minutes. Usually the rice will release from the pot.

Whole grain rice comes in many quick-cooking forms these days, too. These brown rice options are partially (or completely) pre-cooked, so all you have to do is warm them up for ten minutes – or even as little as 90 seconds in the microwave. So brown rice can have a place on your table even when you’re in a hurry.

Store uncooked brown rice at room temperature for up to six months, or in your refrigerator or freezer for longer periods. Cooked rice can be stored in the refrigerator for 3-5 days, or in the freezer for several months. It’s easy to cook a big batch of brown rice, freeze it in batches sized for your household and simply warm it up at mealtime.

My favorite rice company, Lundberg.

Make a big batch of Brown Rice Stuffing and use it in any number of recipes or serve some alongside roasted chicken or pork. You can also just cook the 2 cups of rice in the stock and use the leftovers for casseroles and soup.

Makes 8 cups

Ingredients

  • 1 cup chopped nuts (pecans, walnuts, pignoli, etc.)
  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 1 cup chopped celery
  • 1 teaspoon dried thyme
  • 2 teaspoons dried sage
  • 2 cups uncooked brown rice or whole grain rice mix (unseasoned)
  • 3 ⅓ cups chicken or vegetable stock
  • 2 tablespoons chopped parsley
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper to taste

Directions

Toast the nuts by heating them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.

Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the toasted nuts. Add the stock, bring to a boil and boil for two minutes.

Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue to cook in the recipes below. Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use.

Use to stuff vegetables, such as peppers, tomatoes, onions or cabbage.

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Italian Sausage Stuffed Peppers

Ingredients

  • 4-6 (depending on size) large peppers (green, red, yellow or orange), tops cut off and cleaned out
  • 1 lb hot Italian pork or turkey sausage, casing removed
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning, recipe above
  • 1 cup prepared brown rice stuffing
  • Salt & fresh ground pepper (to taste)
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cups marinara sauce, optional
  • Fresh basil, for garnish

Directions

Saute sausage until browned. Add garlic and Italian seasoning. Saute for 2 minutes.

Pour into a mixing bowl and stir in rice stuffing.

Stuff  mixture into the hollowed out peppers.  Place in a baking dish and top the peppers with mozzarella cheese. Pour marinara sauce around the peppers, if desired. You can also heat the sauce separately and pour it over the baked peppers.

Bake at 350 degrees F. for 25-30 minutes or until the peppers are tender. Garnish with fresh basil, if desired.

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Stuffed Acorn Squash

2 servings

Ingredients

  • 1 acorn squash
  • 2 tablespoons extra‐virgin olive oil
  • 1 clove organic garlic, minced
  • 1/2 cup diced Portobello mushrooms
  • 1/2 cup cooked brown rice stuffing
  • 1 tablespoon butter
  • Kosher salt and pepper to taste

Directions

Preheat the oven to 350 degrees F.

Cut acorn squash in half; remove seeds and place cut sides down on a greased baking pan.

Roast for 35 minutes. Cool and remove flesh the from squash halves; cube the squash flesh.

Add oil to a sauté pan over medium‐high heat. Add the cubed squash, garlic and mushrooms. Sauté for 4 to 5 minutes.

Add cooked brown rice stuffing, butter and salt and pepper, if needed.

Mix well and stuff into empty squash halves. Reheat in the oven for a few minutes.

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Brown Rice Fritters

Ingredients

  • 2 cups cooked (leftover, plain) brown rice
  • 1/2 cup grated parmigiano-reggiano
  • 1/2 tablespoon chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 beaten egg
  • 1/2 cup flour
  • 1/4 cup olive oil, divided
  • 3 tablespoons butter, divided
  • Finely chopped flat-leaf parsley leaves

Directions

Combine rice, parmigiano-reggiano, oregano, salt, pepper and egg.

Form rice mixture into eight 2″ round cakes. Transfer cakes to a baking sheet covered with parchment paper and refrigerate for 30 minutes to allow them to firm up.

Put flour on a plate; dredge cakes in flour.

Heat 2 tablespoons oil and 1 tablespoon of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once carefully so they do not break apart, until golden brown, about 4 minutes per side.

Add remaining 2 tablespoons oil to the pan for the second batch, if needed, and cook the second batch.

Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.

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Chicken Rice Soup

8 servings

Ingredients

  • 10 cups chicken broth
  • 1 large onion chopped
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/4 cup snipped parsley
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 1/2 cups chicken cubed (3/4 lb.)
  • 4 cups (6 oz) baby spinach
  • 2 tablespoons lemon juice
  • 2 cups cooked brown rice

Directions

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in a Dutch oven or very large soup pot.

Bring to a boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes. Add chicken and spinach; simmer uncovered 5 to 10 minutes or until chicken is cooked.

Remove and discard bay leaf. Stir in rice and lemon juice and heat just before serving.

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Milan is the home of Italy’s stock exchange, the Gothic cathedral – the Duomo, one of Europe’s biggest trade-fair complexes, famous nightclubs, the prestigious opera house, La Scala, A.C. Milan (football) and endless opportunities to eat the best of Lombard’s Italian food. Milan is also the fashion icon of Italy and houses millions of residents in this northern city located south of the Italian Alps. Milan is very close to several other cities, such as Venice and Florence, and attractions, such as the Alpine ski slopes or the seashore villages of Liguria and Cinque Terre. The fashion quarter is not only known for major designers in the industry, such as, Valentino, Gucci, Kenzo and Yves Saint Laurent but, also, for many small boutique stores and fashionable shops.

milan

Milan’s cuisine features many specialties. Pasta dishes, such as “tortelli di zucca”, which is ravioli stuffed with pumpkin, “zuppa pavese” (broth with bread and eggs) and “zuppa di porri e bietole” (soup made with leeks and swiss chard). Polenta topped with mushrooms or meat sauce is typically served during the winter. Risotto alla Milanese, Osso Buco, breaded veal cutlet, pork chops or roast beef are typical main dishes. Cheese is a must on the Milanese table at the end of the meal. The cheeses that are eaten in Milan come from the surrounding countryside and alpine valleys. Among the most popular are Bagoss, Brescia cheese, Caprini, Crescenza or Stracchino, soft cheeses flavored with mountain herbs and, of course, Gorgonzola, eaten alone or served over risotto and polenta. You will notice that the dishes in Milan are based on more high calorie ingredients such as butter and sausages, supposedly due to the fact that the winters are long.

Milanese Dinner

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Appetizer Course

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Polenta e Gorgonzola

Servings 6

Ingredients

  • 1/2 cup walnuts
  • 1 cup gorgonzola blue cheese
  • Chopped herbs, such as rosemary or sage
  • Coarse ground black pepper

For the polenta:

  • 13 oz polenta (not quick cooking)
  • 7 cups water or milk or a combination
  • 4 tablespoons butter
  • 2 teaspoons salt

Directions

Boil the water and/or the milk, add salt and butter.

Pour the polenta into the boiling water, slowly and mixing well with a whisk.

Cover and let simmer over low heat for 60 minutes.

Grease a large baking tray and pour the polenta onto the pan, spreading it with a spatula: it should be around 1/4 inch thick, let it cool.

With a decorative 2 inch cookie or biscuit cutter make 24 circles.

Spread the gorgonzola cheese over half of the circles, cover with the other half and decorate with a walnut on the top, herbs and black pepper.

Serve warm, heating for 5 minutes in the oven

First Course

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Leek and Swiss Chard Soup – Zuppa Di Porri E Bietole

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts, cut into 1/2-inch slices
  • 8 ounces swiss chard, cut into 1-inch pieces
  • 6 cups stock ( vegetable or chicken)
  • 1/2 cup Arborio rice
  • Salt, to taste
  • Pepper, to taste
  • 1/4 cup parmesan cheese, grated

Directions

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and stock and bring to a simmer.

Cook until the chard wilts, about 10 minutes.

Add the rice, salt and pepper.

Cover and cook over low heat about 20 minutes or until the rice is cooked.

Stir in cheese and serve.

Main Course

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Italian Roast Turkey with Chestnut Stuffing

During the autumn season in Italy, turkey is often made with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World and, once domesticated, became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was natural to use them in a stuffing.

Ingredients

  • Chestnut Stuffing, (recipe below)
  • 1 12-to-14-pound turkey
  • 1 lemon, cut in half
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 3 cups reduced-sodium chicken broth
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Directions

Make Chestnut Stuffing.

Preheat oven to 325°F. Coat a large roasting pan and a 2-quart baking dish with cooking spray.

Remove the giblets, neck and any visible fat from the turkey. Rub the cavity with lemon halves, squeezing them as you go. Make a few tiny slits in the skin under the wings, where the legs join the body and in the thickest part of the breast. Stuff each slit with a piece of rosemary and sage.

Stuff the cavity and neck pouch with about 5 cups of the stuffing, securing the neck cavity with a skewer. Place remaining stuffing in the prepared baking dish; cover and refrigerate until needed.

Sprinkle the turkey with salt and pepper. Place bacon slices across the breast. Tie the drumsticks together.

Place the turkey, breast-side up, in the prepared roasting pan. Roast for 1 hour. Pour the wine over the turkey and baste a few times. Continue to roast for 2 hours more, basting with the pan juices several times and roast until the turkey is done, an additional 30 to 60 minutes. (An instant-read thermometer inserted in the thickest part of the thigh should register 180°F and 165°F in the stuffing.) Total cooking time will be 3 1/2 to 4 hours.

About 40 minutes before the turkey is ready, cover the reserved stuffing with a lid or foil and bake until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.

When the turkey is ready, place it on a carving board or platter. Scoop stuffing into a serving bowl, cover and keep warm. Tent the turkey with foil.

Place the roasting pan over medium heat and pour in the broth; bring to a boil, stirring to scrape up any browned bits. Cook for 5 minutes and transfer to a medium saucepan. Bring to a simmer. Mix water and cornstarch in a small bowl; add to the simmering sauce, whisking until lightly thickened.

Remove string from the drumsticks and carve the turkey. Serve with stuffing and gravy.

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Chestnut Stuffing

Ingredients

  • Two 7 1/2-ounce jars vacuum-packed cooked chestnuts
  • 8 cups cubed country bread, (1 pound)
  • 12 oz sweet Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, minced
  • 1/2 pound mushrooms, wiped clean, trimmed and sliced
  • 1 small fennel bulb, diced
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large eggs
  • 1-1 1/2 cups reduced-sodium chicken broth

Directions

Break the chestnut meat into chunks. Preheat oven to 350°F.

Spread bread on a baking sheet and bake until lightly toasted, 15 to 25 minutes. Set aside.

Cook sausage in a large skillet over medium heat, crumbling with a wooden spoon, until browned, 5 to 10 minutes. Drain on paper towels. Wipe out the skillet.

Add oil to the skillet and heat over medium-low heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add mushrooms and fennel and increase heat to medium-high; cook, stirring, until tender, 5 to 7 minutes.

Combine the reserved chestnuts, toasted bread, sausage, onion-mushroom mixture, parsley, thyme, sage, salt and pepper in a large bowl. Toss until well mixed.

Whisk eggs and 1 cup broth in a small bowl. Drizzle the egg mixture over the bread mixture and toss until evenly moistened. If you like a moist stuffing, add remaining 1/2 cup broth.

Use as directed in Roast Turkey with Chestnut Stuffing or place in a 3-quart baking dish that has been coated with cooking spray, cover with a lid or foil and bake at 325°F until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.

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Broccoli with Orange Sauce

Ingredients

  • 1 1/4 pounds fresh broccoli, cut into serving pieces
  • 2 teaspoons cornstarch
  • 1/4 cup chicken broth
  • Juice of 1 medium orange
  • 1 teaspoon orange peel, grated
  • 1 medium navel orange, peeled and thinly sliced

Directions

Cook the broccoli in a saucepan in a small amount of salted water for about eight minutes. Drain the broccoli in a colander and place it in a serving bowl.

In the empty saucepan combine the cornstarch, chicken broth, orange juice and orange peel and stir until mixture is blended. Then bring to a boil and stir for two minutes or until it thickens. Drizzle the sauce over the broccoli. Garnish with orange slices before serving.

Dessert Course

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Fresh Pear Crostata

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 4 cups chopped peeled ripe pears (about 8 medium)
  • One 9 inch refrigerated pie crust, or your favorite pie crust
  • 1 teaspoon sugar
  • 2 tablespoons sliced almonds

Directions

Heat the oven to 450°F. In medium bowl, mix the 1/2 cup sugar and the flour. Gently stir in the pears to coat.

Place the pie crust on a parchment lined 15×10 inch pan with sides.

Spoon the pear mixture onto center of the crust to within 2 inches of the edge. Carefully fold the 2-inch edge of crust up over pear mixture, pleating crust slightly as you go along the circle. Sprinkle 1 teaspoon sugar over the crust edge.

Bake 15 minutes and sprinkle almonds over the pear mixture. Continue to bake 5 more minutes until the pears are tender and the crust is golden. Cool 15 minutes. Cut into wedges; serve warm.

Related Articles


casseroles

Casserole is a French word for “pot” or “pan” and it refers not only to mixed-ingredient, one-dish meals, but also the vessel they are cooked in; a casserole is a type of cooking pan. The idea of casseroles dates back as far as the thirteenth century, but it wasn’t until the 1900s that they started to gain widespread popularity. The scarcity of food (and rationing) during the World Wars, the invention of canned foods (especially soup), and the changing role of women in society as they joined the workforce all contributed to the success of these convenient and economical one-dish meals. By the middle of the twentieth century, the casserole craze was in full swing.

Casseroles are still popular today for many of the same reasons; most are easy to make, cost very little to put together and can be made ahead and stored away for busy nights. A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, have a dish ready for an upcoming party or plan next week’s meals.

Make-Ahead and Freezing Guidelines

• To bake a casserole ahead of time, cool completely, and then cover tightly with plastic wrap and refrigerate.

• To freeze a casserole, you can either assemble and freeze or bake and freeze, depending on the recipe. Either way, cool completely and cover tightly with plastic wrap, and then with heavy duty foil. Add a label with the name of the recipe and the date. Defrost overnight in the refrigerator.

• Whether refrigerated or frozen, bring a casserole to room temperature 30 minutes to 1 hour (but no longer) before baking or reheating. You may need to add extra baking time when a dish has been refrigerated.

• Reheat casseroles in a moderate (around 350 degrees F) oven, covered, so that they do not dry out. If a casserole seems to be dry, you can stir in a little more of the liquid that was called for in the recipe. Reheating in a microwave will warm the food but will also soften crispy toppings.

casseroles1

Rolled Lasagna Florentine

Ingredients

  • 1 egg, lightly beaten
  • 15 ounce carton ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces package (2 cups) shredded mozzarella cheese
  • 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 12 dried lasagna noodles, cooked according to package directions
  • 3 cups Tomato Meat Sauce, recipe below
  • 1 ½ teaspoons dried Italian seasoning, crushed
  • 1/4 teaspoon fennel seeds, crushed

Directions

For the spinach-cheese filling:

In a medium bowl combine egg, ricotta cheese, salt and pepper. Stir in 1 cup of the mozzarella cheese and the spinach. Spread mixture over each cooked lasagna noodle. Starting from a narrow end, roll up each noodle.

For the sauce:

In a medium bowl combine Tomato Sauce, Ground Beef or Turkey filling, Italian seasoning and fennel seeds.

Spread 1 cup of the sauce in the bottom of a 2-quart rectangular baking dish. Arrange lasagna rolls on top of the sauce in the baking dish. Top with the remaining  2 cups of sauce and sprinkle with the remaining 1 cup of mozzarella cheese. Save any remaining sauce for another meal.

Cover the baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.

To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

Ground Beef or Turkey Filling

Ingredients

  • 4 pounds ground beef or turkey
  • 1 ½ cups chopped onions (3 medium)
  • 1 cup chopped carrots (2 medium)
  • 1/2 cup chopped celery (1 stalk)
  • 4 cloves garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper

Directions

In a 5- to 6-quart Dutch oven cook ground beef, onions, carrots, celery, and garlic over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salt and pepper.

Tomato Sauce

Ingredients

  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2 28-ounce cans diced tomatoes, undrained
  • 1/2 cup dry red wine
  • 1/3 cup tomato paste
  • 1 teaspoon of salt

Directions

In a large saucepan heat oil over medium heat. Add garlic and crushed red pepper; cook and stir for 3 to 4 minutes or until garlic is lightly golden. Carefully add tomatoes, wine, tomato paste and salt.

Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. (You should have about 5 1/2 cups.)

casseroles2

Sausage, Mushroom and Polenta Bake

Ingredients

  • 1 pound Italian (hot or sweet) sausage, casing removed
  • 1 medium fresh chili pepper, seeded and finely chopped
  • 4 cloves garlic, minced, divided
  • 3 cups marinara sauce
  • 1 tablespoon olive oil
  • 4 cups chopped fresh mushrooms
  • 3/4 cup thinly sliced green onions (6)
  • 1/2 cup heavy cream
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 1/2 cup water
  • 2 teaspoons dried Italian seasoning, crushed, divided
  • 1 ½ cups polenta
  • 2 cups shredded fontina or mozzarella or provolone  cheese (8 ounces)

Directions

In a large skillet cook sausage, chili pepper and 2 cloves garlic over medium-high heat until the sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in marinara sauce. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. Pour into a large mixing bowl and cover.

In the same skillet heat oil over medium heat. Add mushrooms, green onions, remaining 2 cloves garlic and 1 teaspoon Italian seasoning. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in heavy cream, wine and salt. Cook over low heat about 10 minutes or until mixture is thickened, stirring occasionally.

For polenta, in a large saucepan bring chicken broth, the water and remaining Italian seasoning to a boil. Slowly add polenta, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for 8 to 10 minutes or until mixture is thickened, stirring occasionally.

Meanwhile, grease a 3-quart rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish.

Working quickly, spread half of the polenta over the sausage mixture in the baking dish. Top with mushroom mixture and half of the cheese. Quickly spread the remaining polenta over the top as evenly as possible. Top with the remaining sausage mixture and the remaining cheese. Cool completely.

Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month.

To serve, thaw in the refrigerator overnight (casserole may still be a bit icy). Preheat oven to 350 degrees F. Remove plastic wrap; cover with foil. Bake about 1 1/2 hours or until heated through. Let stand for 10 minutes before serving.

casseroles3

Zucchini Rice Casserole

Ingredients

  • 1 cup uncooked long grain rice
  • 3 medium zucchini, cut into 1/8-inch slices
  • 1 green bell pepper, diced
  • 1/2 sweet onion, diced
  • 1 tablespoon olive oil
  • 4 cups (16 ounces) shredded mozzarella cheese, divided
  • 2 cups (16 ounces) light sour cream
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 large tomato, seeded and diced

Directions

Cook rice according to package directions.

In a large skillet, heat oil and cook the green pepper, onion and zucchini for 3-5 minutes or until the vegetables are crisp-tender. Set aside.

Place rice in a greased shallow 3-qt. baking dish. Add 1-1/2 cups cheese.

In a large bowl, combine the sour cream, parsley, salt and oregano.

Spread over the cheese layer.

Add the sautéed vegetables and tomato. Sprinkle with remaining cheese.

If not cooking immediately, cover tightly and refrigerate overnight. Remove from the refrigerator thirty minutes before heating.

Bake, covered, at 350°F for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and the cheese is melted.

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Tuscan Bean Casserole

Ingredients

  • 3 cups shredded kale (thick stems removed)
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped (1/2 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 2 19 ounce cans cannellini beans (white kidney beans), rinsed and drained
  • One 14 1/2 ounce can diced tomatoes, undrained
  • 4 ounces thinly sliced prosciutto or cooked ham, cut into bite-size strips
  • 1/4 cup fine dry Italian seasoned bread crumbs
  • 1/2 teaspoon dried sage, crushed
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F.

In a saucepan cook kale in a small amount of boiling water for 8 to 10 minutes until tender. Drain well in a colander.

Heat 1 tablespoon of the oil in the empty pan over medium heat. Add onion and celery; cook for 4 to 5 minutes or until tender.

In a large bowl combine cooked kale, onion mixture, beans, tomatoes, prosciutto, 2 tablespoons of the bread crumbs, the sage, garlic, and pepper. Transfer mixture to an ungreased 2-quart casserole.

In a small bowl combine the remaining 2 tablespoons bread crumbs and the remaining 1 tablespoon oil; sprinkle over the bean mixture.

Bake, covered, for 20 minutes. Bake, uncovered, about 10 minutes more or until heated through.

casseroles5

Bulgur, Beef Stuffed Peppers

Ingredients

  • 8 large red, yellow and/or orange bell peppers, with stems if possible
  • 2 cans (14 to 14 1/2-ounce) chicken broth
  • 1 1/2 cups bulgur
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed with press
  • 1 pound ground beef or turkey
  • 1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon Italian seasoning
  • 2 cans (28-ounce) crushed Italian tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/4  teaspoon salt
  • 1/4  teaspoon coarsely ground black pepper

Directions

Cut 3/4-inch slice from the top of each pepper; reserve tops, including stems.

Remove seeds and ribs and cut a thin slice from bottom of each pepper, if needed, so they will stand upright.

Arrange 4 peppers and their tops (separately) on the same microwave-safe plate. Cook, uncovered, in the microwave on High 4 minutes. With tongs, transfer tops to a paper towel. Microwave peppers 4 to 5 minutes longer or until just tender. Invert peppers onto a double thickness of paper towels to drain. Repeat with remaining peppers and tops.

In a microwave-safe large bowl, combine chicken broth and bulgur. Cook, uncovered, in the microwave on High 12 to 15 minutes or until bulgur is tender, but still slightly chewy, and most of broth is absorbed. You can also do this on top of the stove. Bring the broth to a boil and stir in the bulgur. Reduce the heat and cook the bulgur until tender, about 7 minutes.

Meanwhile, in a deep 12-inch skillet, heat oil on medium until hot. Add onion and garlic, and cook 5 minutes or until onion begins to turn golden, stirring frequently. Remove 1/4 cup onion mixture and reserve. Add beef to the remaining onion in the skillet and cook 6 to 8 minutes or until beef is no longer pink, breaking up beef with the side of a wooden spoon.

Remove skillet from the heat and stir in cooked bulgur, spinach, Italian seasoning, 1 cup crushed tomatoes and 3/4 cup mozzarella. Fill peppers with bulgur mixture, using a generous 1 cup for each; sprinkle each pepper with the remaining 1/4 cup cheese. Replace pepper tops.

Preheat oven to 350 degrees F.

Wipe skillet clean and combine remaining crushed tomatoes, reserved onion mixture, salt and coarsely ground black pepper in the skillet; heat to boiling on medium-high, stirring occasionally.

Divide tomato sauce evenly between two 2-quart casseroles or 8″ by 8″ glass baking dishes. Place 4 peppers in each dish.

Cover one dish with foil and bake 35 minutes or until peppers are hot. Cover the second dish and freeze for another day.


lowcost

10 Piece Chicken Nuggets with Large French Fries

$6 per serving

Family of Four Total Cost: $24

lowcost1

Cheeseburger with Large Curly Fries

$4 per serving

Family of Four Total Cost: $16

Eating healthy should not be a privilege or reserved for people who can “afford” it. Fresh fruits and vegetables actually don’t cost more than burgers, fries and sodas. In fact, they’re often less expensive, so shopping for good, fresh produce shouldn’t be an impossible achievement. The family friendly, healthy dinner recipes below are full of nutrition, but they don’t skimp on taste. Plus, at less than $1 per serving, the recipes are easy on the wallet and the waistline. They are also easy to prepare.

Luckily, many of these pantry staple foods cost less than $2 per package. A 1-pound bag of brown rice, for example, sells for about $1.75 and cooks up into about 10 side dish servings — that’s just 18 cents a serving. Prices may vary slightly based on the store, location and time of year. If you have the items below stocked in your pantry and refigerator, you will be able to make delicious meals and save money.

Brown Rice

Great for side dishes, rice salads, casseroles, soups and stews.

What’s a serving? 1/4 cup dry, uncooked rice. Price per serving: 18 cents. A 1-pound bag costs about $1.75 and contains 10 servings.

Whole-Wheat or Multigrain Pasta

Great for hot and cold pasta dishes.

What’s a serving? 2 ounces of dried pasta which means you get about 8 servings in a one pound box or bag of dried pasta. Price per serving? About 24 cents. You can get a 16-ounce box or bag of store-brand dried pasta for about $1.69.

100% Whole-Wheat Bread

Great for hot and cold sandwiches, bread stuffing, bread pudding and breakfast.

What’s a serving? 2 slices, the amount you’d use to make a sandwich. Price per serving: About 18 cents. You can get a 22-ounce loaf of store-brand 100 % whole-wheat bread for about $1.99. (My store often has buy one, get one free.) Each loaf has about 22 slices or 11 servings of 2 slices each.

Old-Fashioned Oats

Great for hot or cold cereal, granola, crumb toppings for desserts and muffins.

What’s a serving? 1/2 cup dry oats. Price per serving: 13 cents. A 42-ounce container of store brand oats costs around $3.99 and each container has about 30 servings of dry oats.

Quinoa

Great for salads, side dishes, breakfast or in any recipe for rice.

$0.60 per ¼ cup serving, about $4 per box. It may be hard to pronounce (that’s keen-wah), but it’s easy to prepare and packs a nutritious punch. Filled with protein and fiber, this superfood also contains nine essential amino acids our bodies can’t produce on their own.

Canned Tuna and Salmon

Great for sandwiches, fish cakes, casseroles, several types of salads and appetizers.

What’s a serving? A 6-ounce can is about 2 servings. Price per serving: About 70 cents for chunk white albacore in water. You can buy a 6-ounce can of solid white albacore in water for about $1.99 or a 6-ounce can of chunk white albacore in water for about $1.39. The best deal is usually with chunk light in water for 85 cents per 6-ounce can. For salmon $0.75 per serving or about $1.50 per can.

Jarred Marinara Sauce

Great for pasta dishes, pizza, casseroles, appetizers, Italian sandwiches and stews.

What’s a serving? 1/2 cup. Price per serving: About 28 cents. You can buy a 24 or 28-ounce jar or can of marinara or pasta sauce for $1.67. Watch for store sales.

Dried Lentils and Beans

Great for casseroles, salads, soups and stews and more. Lentils are the most user-friendly of the beans because they cook quickly without pre-soaking. Generally you just need to cover 1 cup of lentils with 3 cups of water or broth and boil for 3 minutes. Reduce heat and simmer for 25 minutes or until the lentils are tender.

What’s a serving? 1/4 cup dried lentils. Price per serving: 10 cents. You can buy a 16-ounce bag for $1.29. Each 16-ounce bag makes about 13 servings of lentils. That small bag of lentils is deceiving because the lentils are dried, but once cooked, you will see the value.

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Below is a list of fresh, nutritious foods that cost less than $1 per serving.

Chicken Breasts

$0.75 per 4 oz serving, about $2.99 per pound.  Forgo fast food on a budget — a small fresh chicken breast is cheaper and filled with healthy, lean protein. Grill, bake, use in salads or slice for a whole-wheat wrap with veggies.

Eggs and Store-Brand Egg Substitute

Great for: Making quick omelets or breakfast. You can also blend half egg substitute and half eggs to make scrambled eggs, quiches, frittatas or egg casseroles.

What’s a serving? 1/4 cup. Price per serving: 25 to 37 cents. You can buy a 16-ounce carton of refrigerated egg substitute for $1.99 to $2.99 and supermarkets eggs, ($0.19 per egg) for about $2 per dozen. Eggs are a quick, delicious and inexpensive protein.

Nonfat Greek Yogurt

Great for: A quick snack, parfaits made with fruit and granola, salad dressings and smoothies.

What’s a serving? Most individual servings come in 6 ounce or 8 ounce containers. You can save money by buying a larger container of Greek yogurt and then making your 6 or 8 ounce portion from it. Price per serving: individual servings can cost about 89 cents each and sometimes less when found on sale.

Low-Fat Milk

$0.25 cents per cup, about $4 per gallon. One calcium-filled glass can help keep teeth strong. Add a splash to a fruit smoothie or enjoy in a bowl of oatmeal or cereal.

Cottage Cheese

$0.88 per 1/2 cup serving, about $3.50 per 16 oz container. This mild cheese is surprisingly high in protein and tastes great in both sweet and savory dishes.Try it topped with sliced pineapple and berries for a sweet protein-packed treat.

Apples

$0.50 to $0.75 per apple (depending on variety) Full of vitamin C and cancer-fighting antioxidants. Snack with peanut butter or add thin slices to a sandwich.

Bananas

$0.20 to $0.50 per banana, about $0.60 per pound or $2 per bunch. Filled with fiber and potassium. Add to your cereal or vanilla ice cream!

Cantaloupe

$0.50 per ½ cup serving, about $2.50 to $3 per melon. Filled with antioxidants, cantaloupe is inexpensive and contains many servings.

Watermelon

$0.30 per 1 cup serving, $ 4 to $5 per melon and filled with vitamin C — a cancer-fighting antioxidant that helps strengthen immunity and promote bone health.

Pears

$0.85 each, about $1.75 per pound (depending on variety). White fleshy pears may help prevent strokes. They’re also full of fiber. Try the Bartlett, Bosc and Anjou varieties.

Oranges

$0.50 each, about $1 per pound (in family sized packages). Oranges aren’t just about their vitamin C. This citrus fruit is also filled with fiber, folate and potassium.

Garlic

$0.30 per bulb. It’s also full of antioxidants to promote heart health and reduce the risk of cancer and Alzheimer’s. Add to a pan of veggies or tomato sauce to spice up the flavor or roast it in the oven for a sweeter flavor.

Onions

$0.18 each, about $0.59 per pound. Onions pack a surprising nutritious punch, including a hefty dose of antioxidants. Sautée and add to an omelet or add a sandwich for extra flavor.

Sweet Potatoes

$0.50 each, about $1 per pound  High levels of vitamin A and beta-carotene (which may help prevent cancer and protect us from the sun) and also helps keep skin silky smooth.

Winter Squash (acorn, butternut, etc.)

$0.50 per ½ cup serving, about $1.50 a pound. Squash is a versatile veggie filled with vitamins, fiber, and potassium. Delicious roasted.

Kale

$0.50 per cup (raw, chopped), about $2 per bunch. Kale contains vitamins A, C, and K, fiber, calcium, iron, and potassium.

Broccoli

$0.50 per ½ cup serving, $2 per bunch. Broccoli has high levels of folate and vitamin C, which may help reduce the risk of certain cancers and heart disease.

Beets

$0.35 each, about $1 per pound. Beets are packed with folate, fiber and vitamins, making them one of the best health bargains around. Roast or add to a salad.

Spinach

$0.50 per cup (raw), about $2 per bunch. These greens are nutrient dense with vitamin A, K, and calcium. Try sautéing them with mushrooms or use to replace lettuce in your next salad.

Carrots

$0.50 each, about $2 per pound. Carrots provide a nutritious crunch along with vitamin A. They’re perfect for dipping into hummus and taste great roasted with other root veggies and a drizzle of olive oil.

Frozen Vegetables

Great for: Side dishes, casseroles and stews.

What’s a serving? 1 cup. Price per serving: around 25 cents. Frozen vegetables come in 12-ounce to 24-ounce bags that cost anywhere from $1.75 to $2.25 and contain 6-8 cups, depending on the vegetable and the size of the bag. A bag of petite peas or a 10-ounce box of frozen chopped spinach will cost about $1.19. You will do even better when they are on sale, so stock up.

Dinner #1

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Kielbasa Apple Kabobs

Serves 4-6

Kielbasa are fully cooked smoked sausages traditionally made of pork, but also available made with beef, turkey or chicken. The cooking time is short for these as the sausage is already cooked. I like to serve this dish with sauerkraut, an inexpensive side dish, but you can also serve brown rice.

Ingredients

  • 10 wooden or metal skewers
  • 1 pound fully cooked kielbasa sausage
  • 1 large onion
  • 1 red apple, such as Braeburn or Gala, cored
  • 1 tart green apple, such as Granny Smith, cored
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon salt

Directions

If using wooden skewers, soak them in water for 30 minutes before grilling.

Cut kielbasa, onion and apples into 2-inch pieces. Combine in a bowl with lemon juice, olive oil, black pepper and salt. Toss to coat.

Preheat grill to medium high. Thread sausage, onion and apple pieces on skewers, alternating them. Grill 3 to 5 minutes each side, until apples and onions are slightly blackened on the edges, yet still crisp inside, and the sausage is very hot.

Dinner #2

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Sweet Potato Shepherd’s Pie

You can use leftover chicken or turkey in place of the ground meat. Serve this meal with a cucumber salad.

Serves 6

Ingredients

Topping

  • 4 medium sweet potatoes (2 1/2 pounds total)
  • 1/4 cup nonfat milk
  • 1 1/2 teaspoons unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Filling

  • 8 ounces mushrooms, optional
  • 1 small onion
  • 3 cloves garlic
  • 1 1/2 pounds lean ground beef or turkey
  • 1 teaspoon dried thyme leaves
  • 1/4 cup all-purpose flour
  • 1 (15-ounce) can reduced-sodium chicken broth or beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 cup frozen or canned green peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Directions

Preheat oven to 450 degrees F. Coat a 9-inch baking dish with cooking spray.

Scrub potatoes and pierce several times with a fork. Place in a baking pan and bake until soft, 45 minutes to 1 hour. Let cool while you make the filling.

While the sweet potatoes are baking, wash and slice mushrooms, if using. Peel onion and garlic. Dice onion. Mince garlic.

While the sweet potatoes are cooling, in a large skillet over medium-high, cook beef or turkey, mushrooms and onion, crumbling the meat with a spatula or wooden spoon as it cooks, until the meat is no longer pink, about 30 minutes.

In a colander, drain off liquid and the mixture return to the skillet. Add thyme and garlic and cook for 30 seconds. Sprinkle with flour and stir to coat. Add broth and Worcestershire sauce and bring to a simmer. Cook until mixture thickens, 2 to 3 minutes. Stir in peas, salt and pepper. Transfer to the prepared baking dish.

Peel the cooled sweet potatoes and place in a medium bowl. Add milk, butter, salt and pepper. Mash until smooth. Spread over the filling. Bake until hot and bubbling at the edges, 30 to 40 minutes. Let cool 10 minutes before serving

Tips:

  • Substitute another green vegetable for the peas, if you prefer—spinach, green beans or lima beans are all good options.
  • This dish reheats well, so consider making it over the weekend and reheating it on a busy weeknight. Prepare through Step 4, cover with foil and refrigerate for up to 3 days. Reheat, covered, at 350 degrees F until hot throughout.

Dinner #3

Food Styling by Catrine Kelty

Spinach Salad with Eggs

Serves 5-6

Ingredients

  • 6 cups fresh spinach
  • 3 large eggs
  • 1/3 cup dried cranberries or raisins
  • 2/3 cup Parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 tablespoon vinegar (any type)
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Directions

Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.

Place eggs in a medium saucepan and cover with cold water by one inch. Bring to a boil. Cover and remove from heat right away. Let sit 12 minutes. Remove eggs and place in a bowl of ice cold water until cool. This will make it easier to peel the shells. Peel and chop eggs.

In a large bowl add spinach, eggs and dried cranberries. Sprinkle Parmesan cheese on top.

In a jar, add oil, vinegar, honey and salt. Cover tightly with lid. Shake well.

Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.

Tips:

  • Make double the dressing. Keep in an airtight container in the refrigerator, up to 1 week. Use on other salads or to flavor sandwiches.
  • To save time, cook eggs in advance. Refrigerate until ready to use.
  • Make extra eggs, if you like. Use them for breakfast or to make egg salad.

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Squash and Orzo

Serves 6

Ingredients

  • 1 large winter squash (such as butternut or acorn)
  • 2 teaspoons maple syrup
  • 1/4 teaspoon red pepper flakes
  • 1 cup whole wheat orzo pasta
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Pinch ground black pepper
  • 1 tablespoon fresh rosemary
  • 1 cup grated Parmesan cheese

Directions

Preheat oven to 375°F.

Cut squash in half. Remove seeds. Chop rosemary.

Drizzle the maple syrup over the cut sides of each squash half. Sprinkle each with rosemary and red pepper flakes.

Cover a baking sheet with aluminum foil.

Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from the oven. Keep squash loosely covered with foil.

Cook pasta al dente in boiling salted water. Drain in a fine mesh colander. Transfer to a medium bowl. Add olive oil, salt and pepper. Stir to coat well.

Cut each squash half into thirds. Remove skin from the squash and cut squash into cubes. Place over the pasta and sprinkle with Parmesan cheese.

Tips:

  • Orzo and squash reheat well without losing flavor or quality. Cook the entire meal the night before. Refrigerate until ready to serve the next day.
  • For faster cooking, cook squash halves in the microwave. Heat for 7 minutes on high or until squash is tender and pierces easily with a fork.

Dinner #4

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Chicken Burger and Fries

Serve with a salad.

Serves 4

Ingredients

  • 1/4 small bell pepper
  • 1/4 small red onion
  • 1 pound lean ground chicken or turkey
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 4 whole wheat burger buns
  • Lettuce and tomato slices

Directions

Finely chop bell pepper and onion.

In a medium bowl, combine bell pepper, onion, ground meat, garlic powder, onion powder, salt and pepper.

Divide mixture into 4 pieces. Form pieces into patties about 4 inches across.

In a large skillet over medium heat, heat oil. Add burgers. Cook until browned on both sides, about 5 minutes per side. Add water to the pan. Cover and cook until the burgers reach 165ºF, about 10 minutes more.

Serve on whole wheat buns with lettuce, tomato, onion and condiments of choice.

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Sweet Potato Fries

Serves 6

Ingredients

  • 4 medium sweet potatoes
  • 1½ teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • Non-stick cooking spray

Directions

Preheat oven to 450°F. Line a baking pan with a layer of aluminum foil. Coat with non-stick cooking spray before placing the sweet potatoes on the pan.

Scrub sweet potatoes. Pat dry with a paper or kitchen towel.

Leaving the skin on, cut sweet potatoes into thick French fry strips, about ½-inch wide.

In a large bowl, mix paprika, salt, ground black pepper and cayenne pepper. Add oil. Blend with a fork until there are no lumps.

Add sweet potato strips to the bowl. Toss until they are coated on all sides.

Place sweet potatoes in a single layer on the baking pan. For the crispest fries, be sure sweet potatoes do not lie on top of each other.

Bake for 15 minutes. Turn fries over and bake another 10-15 minutes, or until fries are crispy and tender.

Dinner #5

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Crunchy Oven Fried Fish Fillets

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 2 egg whites or 1/3 cup refrigerated egg substitute
  • 1/4 teaspoon seafood seasoning
  • 1 pound tilapia, catfish or pollock fish fillets
  • 1/4 cup dried Italian seasoned bread crumbs
  • 1/4 cup cornmeal
  • 1/2 teaspoon dried basil or oregano, crushed

Directions

Preheat oven to 450 degrees F.

Stir flour, seafood seasoning, salt and pepper together in a shallow dish and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.

To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.

Spray a shallow baking dish with olive oil cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until the fish is crispy and flakes easily with a folk.

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Bow Tie Pasta with Zucchini Sauce

Serves 6

Ingredients

  • 2 cups whole wheat bow tie pasta
  • 1 small clove garlic
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon each salt and ground black pepper

Directions

Cook pasta al dente in boiling salted water. Prepare zucchini sauce while pasta is cooking.

Peel and mince garlic and grate zucchini.

Heat oil in a large skillet over medium heat. Add zucchini, salt, pepper and minced garlic. Cook until mixture softens and zucchini yields some liquid, about 5 minutes.

Drain pasta, reserving ½ cup of pasta cooking liquid. Add 2 teaspoons cooking liquid to the zucchini mixture. Add drained pasta. Stir, coating pasta evenly with the sauce. Add more pasta water if needed.

Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan and toss to combine.


Lake

Lake Bolsena is a crater lake of volcanic origin in central Italy, which began to form 370,000 years. It is the largest volcanic lake in Europe and is the fifth largest lake in Italy with a circumference of over 26 miles (43 km). Lake Bolsena’s bed was formed from a caldera in the extinct Vulsini volcano. A caldera is a volcanic feature formed by the collapse of land following a volcanic eruption. The underlying rock in the area where the lake formed, the caldera, collapsed into a deep bowl. This bowl was gradually filled by rain water and underwater sources.

Roman historical records indicate volcanic activity last occurred there in 104 BC and it has been dormant since then. The two islands, Bisentina and Martana, in the southern part of the lake, were formed by underwater eruptions following the collapse that created the caldera.

Lake 2

The lake is fed primarily by underground springs and rainwater and has a single outlet, the river Marta that flows into the Tyrrhenian Sea, in the vicinity of Tarquinia. The lake has an oval shape, typical of crater lakes. The long axis of the ellipse is aligned in a north-south direction. The entire lake is surrounded by hills and is a good vacation spot. It has beaches, a harbor, restaurants, hotels and a medieval historic center surrounded by walls with a castle at the top. On the lake one can enjoy water sports, from canoeing, water skiing, sailing to surfing. Unlike most lakes, Lake Bolsena displays tidelike movements, called “sessa” with the difference between low and high tides being as much as 50 cm or 20 inches.

Lake Bolsena is north of Rome in the Northern Lazio region, just south of Tuscany. Bolsena, the main town on the lake, is on the northeastern shore. In the 7th century BC, it was the site of a Villanovan settlement whose huts were built on stilts directly over the water, using reed platforms, hay roofs and cobbled floors. About four hundred years later, it was settled by the Etruscans after they fled from the Roman destruction of Velzna in 264 BC. Velzna eventually became Volsinii, a Latin name which has been transformed over the centuries into Bolsena.

Lake 1

The Rocca Monaldeschi della Cervara sits at the top of the hill, overlooking the medieval quarter of the town. The castle was built between the 12th and 14th centuries. It has been completely renovated and, since 1991, has housed the Museo Territoriale del Lago di Bolsena (Lake Bolsena Territorial Museum). Each of its three floors is dedicated to various aspects of Bolsena’s history, ranging from its prehistoric volcanic origins to its Etruscan-Roman period. The Church of St. Christine is the town’s other major site. It is a Romanesque church built in 1078 in a typical basilica style over the catacombs where St. Christine, a young woman martyred during the reign of the Roman Emperor Diocletian, was buried.

The Cuisine

Lake 5

The territory of Lake Bolsena brings with it a whole host of ancient traditions that are also reflected in the local cuisine, with flavors and products typical of their ancient recipes and cooking methods. It is also famous for its clear lake waters and the nickname “the lake with a drink. Long ago, lake water was used in cooking. Fishermen prepared the Sbroscia in a clay pot using freshly caught fish; it was one of the few means of survival, when they had little more than what the lake could offer. It was prepared within the small hut on the shore that was used as a refuge and as a warehouse for their supplies.

Acquacotta is the name of a typical local soup prepared with chicory, potatoes, tomatoes, onions, hot pepper, dried cod, dry bread and olive oil. Other soups of the local cuisine are made with mushrooms, legumes, chestnuts, lake fish (sbroscia) and lamb. First courses often include rice and lentils, pasta and potatoes, rice and chicory, peas with quadrucci (small squares of hand-made egg pasta) and “minestrone alla Viterbese”.

Pasta dishes include maccheroni, ceciliani, lombrichelli (made with only flour and water), potato gnocchi, fettuccine, pappardelle, gavinelle or polenta. These dishes are often served with a classic ragout – meat sauces prepared with hare, wild boar, mushrooms, spare ribs and pork sausages or, in summer, with fresh garden vegetables, such as: zucchini, eggplant, turnip greens or sweet peppers.

For main courses, rabbit alla cacciatora, stewed chicken with tomatoes, wild boar with tomato sauce, stewed hare, baked lamb, tripe with tomato sauce, fried coratella (veal intestines), roasted pork or pignattaccia (a stew made with meat and vegetables) are most common. Main fish dishes, prepared with lake fish, include: fried perch fillets, stewed eels, fried lattarini, stewed or fried pike and baked or grilled whitefish.

Typical desserts include: sweet ravioli made with ricotta, ciambellone (simple white cakes), tarts made with ricotta or jam, crunchy biscuits and cookies made with hazelnuts and sweetened fritters made with rice.

Lake 4

Chickpea and Chestnut Soup

This ancient soup recipe of chickpeas and chestnuts is one of the typical dishes of the area.

Ingredients

  • 1.5 cups dried chickpeas
  • 1 oz pancetta
  • 10 ½ oz chestnuts, chopped 
  • 4 peeled tomatoes 
  • 4 cups chicken or vegetable broth
  • Extra virgin olive oil
  • 2 cloves of garlic,
  • 1 sprig of rosemary
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • Salt

Directions

Cover the chickpeas with water in a bowl and soak for about 24 hours; drain and pour into a pot with water to cover. Cook until the chickpeas are softened, about an hour; add the salt. Drain the chickpeas; set aside a 1/4 cup of the cooking liquid and puree half the chickpeas.

Chop together the garlic, rosemary and pancetta. Heat a little extra virgin olive oil in the pot used to cook the chickpeas and cook the pancetta mixture for a few minutes.

Add the pureed chickpeas, the whole chickpeas, the cooking water and the chopped chestnuts. Cook the mixture for 5 minutes, then add the diced tomatoes and the bay leaf.
Mix add the broth, stirring well; let the mixture simmer for 10 minutes over low heat. Remove the bay leaf before serving.

Lake 3

The Sbroscia of Lake Bolsena

Sbroscia is a stew of fresh fish from the lake. There are many species of fish that inhabit the lake: whitefish , eel , pike , tench , trout, perch and silversides are a few examples. Any combination of fish may be used in the recipe.

Ingredients

  • Olive oil
  • 1 tench (minnow family)
  • 1 pike
  • 1 eel
  • 4 perch
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 large potatoes, diced
  • 3 tomatoes, chopped
  • Stale bread ( 3-4 slices per serving dish)
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt
  • Small bunch mint, chopped
  • Crushed red pepper flakes

Directions

Cut the fish into serving pieces.

Heat two tablespoons of olive oil in a Dutch Oven or large soup pot. Add the garlic, mint and onion and cook until the onion softens.

Add the potatoes and tomatoes and saute for a few minutes. Add all the fish, 6 cups of water and salt to taste, cover the pan, and cook for 30-35 minutes.

Place 3 to 4 slices of bread in each serving bowl and pour in the stew. Drizzle with olive oil before serving.

Lake 6

Whitefish (Coregone)

The whitefish sauce is served with fettuccine or spaghetti.

Ingredients

  • 1 whitefish, filled
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup white wine
  • 3-4 peeled and chopped tomatoes
  • Salt
  • Crushed red pepper flakes to taste
  • Chopped parsley for garnish
  • Cooked pasta

Directions

Saute the onion and garlic in a large skillet. Add the whitefish fillets and saute until cooked through. Break up the fish into smaller pieces.

Add the wine and cook until it evaporates. Add the fresh tomatoes and cook until no longer raw. Season with salt and the crushed red pepper.

Mix in the cooked pasta and garnish with chopped parsley.

Lake 7

Risotto with Perch Fillets

This risotto uses the freshwater perch in the starring role.

Serves 6

Ingredients

  • 7 tablespoons butter, divided
  • 2 cups risotto rice
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • Salt and black pepper to taste
  • 1/2 cup grated Parmigiano cheese
  • 4 cups broth (chicken or vegetable stock)
  • 3 perch fillets (per person) – about 18 total
  • Flour or bread crumbs for coating

Directions

In a heavy saucepan, heat 1 tablespoon butter until it melts. Add the chopped onion and cook until it is tender. When the onion becomes transparent, add the rice to the pot and mix it well. Let it cook for a couple of minutes. Then, add the wine to the pot. Mix the rice until the liquid evaporates, then add the broth, a small amount at a time, stirring it constantly to allow even absorption of the liquid. When the rice is just about tender, add the salt, pepper and cheese and allow to melt.

Meanwhile, to cook the fish – batter the fillets in the flour or bread crumbs and then cook the perch in batches in a hot skillet using some of the remaining butter. Turn the fillets over once and cook until each side is golden brown. Repeat with remaining fillets and butter.

Spoon the rice onto a serving dish and top with the fish fillets. Just a note to add an additional Italian twist to this risotto: heat some butter in a pan and add a handful of sage leaves. Let the butter melt and become infused with the herbs. When the risotto is ready to be served pou,r the butter sauce over the fish.

Lake 8

Sweet Rice Fritters (Frittelle di Riso)

Makes about 40

Ingredients

  • 1/2 cup (100 grams) short grain rice (arborio)
  • 2 cups (500 ml) milk
  • Zest of 1 lemon or orange (or a mixture of both)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons Italian dessert wine: Vin Santo
  • 1/3 cup (40 grams) flour
  • 2 large eggs
  • Olive oil or vegetable oil for frying

Directions

Cook the rice in the milk, watching very carefully that it doesn’t burn or overflow – don’t take your eyes off it! You will need to stir it quite often to make sure it doesn’t stick and burn on the bottom. When the milk has been mostly absorbed and the rice is very soft, take the pan off the heat and add the citrus zest and sugar.

Set aside. Once completely cool, add the wine, eggs, baking powder, salt and flour. Combine thoroughly then cover and let the mixture rest for several hours or overnight in the refrigerator before using. The mixture may look quite runny, like a pancake batter.

Drop tablespoons of batter into hot oil, and fry, turning to cover all sides evenly until a deep brown. Transfer to paper towels to drain before rolling in powdered sugar. These are best eaten the day they are made.


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Ricotta can be so much more than the main ingredient in lasagna. Its fresh and creamy flavor can shine in many other recipes. The vegetables of spring — green peas, tender green beans, earthy beets — make companionable partners.The key to the best flavors is the same in any recipe – buy the best you can find. In the case of ricotta, look for a fresh aroma and taste and creamy texture. Traditionally, ricotta is made from whey leftover from making other cheeses, but it should still taste of milk. Hand-dipped is a good phrase to look for because it is handled more gently; a lightness to it that ricotta absolutely should have. It shouldn’t be dense. Traditional basket-drained ricotta almost quivers like panna cotta or a custard. If you have a cheese shop nearby, it might carry ricotta from an artisan maker. Italian grocery stores and supermarkets with a good cheese selection often have fresh, hand-dipped ricotta.

Homemade Ricotta Cheese

Line a large sieve with cheesecloth (about 4 or 5 large layers) or a thin kitchen towel and set it over a medium bowl.

To make about 1-1/2 pounds of cheese: pour 3 quarts, plus 3 cups whole milk into a stainless steel pot with 1 cup heavy cream (not ultra pasteurized). If possible make them both organic.

Bring the milk and cream to a very gentle simmer, stir in 2 teaspoons salt and 1/3 cup lemon juice (fresh squeezed). Simmer 1 or 2 minutes or until you have cloud-like clumps floating in almost clear liquid. Do not let the liquid boil and don’t let the clumps cook until they are hard.

Scoop them up with a slotted spoon and into the cheesecloth lined sieve. Gently pull together and twist the top of the cheesecloth so that it compacts the curds.Put the bowl in the refrigerator. Refrigerate for at least 6 hours and then your ricotta is ready to be used. Note: I do not throw away the liquid that remains. I use it for baking.

Some ways to serve ricotta cheese:

On fresh melon: Mix ricotta with a little sugar and a little milk to loosen it, then dollop it on melon slices along with fresh mint.

On pizza: Drop tablespoons on the top of the pizza. It will soften in the oven, spreading out, but won’t melt. Mix in fresh chopped herbs first, if you like. Basil is especially good.

On vegetables: Serve on top of roasted asparagus, with a little extra-virgin olive oil and pepper. Also zucchini, green beans or artichokes. Add another cheese for saltiness, if you like, such as Pecorino or Parmesan.

Stuff pancakes with ricotta or use it to replace some of the milk in your pancake recipe.

Crostini: Small slices of toasted bread are a great base for ricotta with some additional ingredients: ricotta with olives and pistachios or roasted cherry tomatoes with ricotta. Whip ricotta cheese with honey, spread on crostini and top with sliced fresh figs and toasted sliced almonds.

Dip: Place 1 cup drained ricotta in a bowl; stir in 2 tablespoons finely chopped herbs (a mix of any of these: basil, thyme, parsley, chives), 1 to 2 tablespoons fruity extra-virgin olive oil, and coarse salt and freshly ground pepper to taste. Allow to rest at least 30 minutes for the flavors to mingle. Serve with sliced vegetables, crackers or toasted bread.

ricotta 3

Sugar Snap Peas with Ricotta

Place 1/2 cup whole milk ricotta in a fine mesh sieve lined with cheesecloth or a clean kitchen towel; set over a bowl and refrigerate overnight. The ricotta will lose much of its water content and thicken.

Whisk the drained ricotta in a small bowl with 2 tablespoons extra-virgin olive oil until smooth. Whisk in kosher salt and pepper, to taste. Continue to whisk until the ricotta is fluffy and creamy.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water.

Blanch 2 cups sugar snap peas (about ½ pound) in the boiling water until bright green, 30-40 seconds. Drain; immediately transfer peas to the ice bath. Let stand until chilled. Drain the peas; spread them on a clean dish towel to dry.

Combine the peas in a bowl with 2 tablespoons thinly sliced green onions, 2 tablespoons coarsely chopped flat-leaf parsley, 3 tablespoons coarsely chopped mint, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil and pepper to taste.

Spread 2 tablespoons ricotta on each of four plates. Mound 1/2 cup of the peas on top of the ricotta. Drizzle with more olive oil and add a sprinkle of parsley.

Makes: 4 servings

ricotta 4

Baked Ricotta Pudding

Heat the oven to 375 degrees F. Soak 1/2 cup yellow raisins in hot water (or sweet Marsala or rum) to cover until plumped, about 15 minutes.

Butter a 9-inch glass or ceramic pie plate with 1 tablespoon melted butter; spread 1 to 2 tablespoons fine cookie crumbs, such as amaretti, in the plate to coat.

Blend 1 2/3 cups whole-milk ricotta, 2 large eggs, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 3 tablespoons sugar in a blender until very smooth, about 2 minutes.

Stir in the drained raisins and 2 tablespoons coarsely chopped toasted pistachios. Pour the batter into the cookie lined pie plate.

Bake in middle of the oven until puffed, golden and just set, about 25 minutes. Cool pudding on a rack. Dust with powdered sugar, if desired.

ricotta 1

Rice and Ricotta Cakes

Serves 2 as a main course; 4 as an appetizer

  • 1 and 1/3 cups cooked wild rice or any leftover rice, cooled to room temperature
  • 1 large egg
  • 3 shallots or 6 scallions, white and green parts, thinly sliced
  • 2/3 cup whole-milk ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup unbleached all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided

Directions

In a bowl, combine the cooked rice with the egg, shallots, ricotta, salt, pepper and flour. Mix thoroughly.

Heat a 12-inch nonstick skillet over medium-high heat and add half the olive oil. After 1 minute, spoon in half of the rice mixture in small mounds, making 4 fritters. Flatten with a spatula. Cook until golden on the bottom, about 3 minutes, then turn and cook until the other side is also golden and the fritters are set. Remove to a plate.

Repeat with the remaining wild rice mixture and olive oil. Serve hot.

ricotta 2

Ricotta, Broccoli Rabe and Mushroom Pizza

Ingredients

  • 1 pound broccoli rabe, tough stems removed
  • 1/3 cup golden raisins
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 6 kalamata olives, pitted and finely chopped
  • 8 ounces cremini mushrooms, sliced (about 3 cups)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 crust (half a recipe) Pizza Dough, see below
  • 3/4 cup ricotta cheese
  • 1 cup grated Pecorino-Romano cheese

Directions

Place a baking stone in the oven and preheat the oven to 500 degrees F. If you don’t have a baking stone, use a large inverted baking sheet placed on an oven rack. Fill a large bowl with ice water.

Bring a large pot of salted water to boiling. Add broccoli rabe and cook for 4 minutes. Using tongs, remove broccoli rabe from the boiling water and quickly plunge it into the bowl of ice water to cool it and stop the cooking process. Transfer broccoli rabe to a colander set in the sink; drain well. Chop broccoli rabe into bite-size pieces. Set aside. (This can be done up to 24 hours ahead and stored in an airtight container in the refrigerator.)

In a small bowl pour enough hot water over raisins to cover; set aside.

In a large skillet heat oil over low heat. Add garlic; cook about 2 minutes or just until garlic is light golden brown, stirring occasionally. Add olives. Increase heat to medium-high. Add mushrooms and crushed red pepper. Cook about 3 minutes or just until mushrooms soften. Remove from the heat; stir in broccoli rabe.

Drain raisins in a colander set in the sink, pressing to remove excess water. Add raisins to broccoli rabe mixture; toss to mix well.

Using a slotted spoon, place broccoli rabe mixture onto the pizza crust. Drop small dollops of the ricotta cheese onto the pizza. Sprinkle with the Pecorino-Romano cheese.

Bake on the pizza stone or inverted baking sheet for 15 minutes or until the crust is golden brown and ingredients hot.

Pizza Dough

Ingredients

  • 4 cups all-purpose flour
  • 1 package active dry yeast
  • 2 teaspoons honey
  • 2 teaspoon Kosher salt
  • 1/4 cup olive oil
  • 1 ½ cups warm water (105 degrees F to 115 degrees F)
  • Cornmeal

Directions

Brush a large bowl with olive oil; set aside.

In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine flour, yeast and salt. Combine the honey, olive oil and warm water in a measuring cup.

With the mixer on low-speed or the food processor running, pour in the olive oil, honey and warm water. Mix or process until all of the ingredients are combined. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.

Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure the dough does not touch plastic wrap. Let rise at room temperature for 1 hour and 30 minutes until nearly doubled in size.

Lightly coat a baking sheet with olive oil. Cut dough into two portions. On a lightly floured surface, use floured hands to stretch one ball of dough into a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel with cornmeal; place dough circle on the peel. Reserve the remaining dough portion for another pizza. Follow directions above for toppings and baking.

ricotta 5

Ricotta Omelets

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, divided
  • Kosher salt, freshly ground pepper
  • 4 tablespoons ricotta, divided
  • 2 tablespoons grated Parmesan, divided
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh chives, divided
  • Cherry Tomato Vinaigrette, recipe below

Directions

Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat.

Season 2 eggs with salt and pepper and blend. Add to the skillet. Cook eggs, stirring gently with a heat proof spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs out to evenly cover the bottom of the skillet.

Top eggs with half of the ricotta, Parmesan, basil and chives. Using the spatula, fold up one-third of the omelet. Roll omelet over onto itself, then slide omelet onto a plate.

Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.

Cherry Tomato Vinaigrette

Ingredients

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives

Directions

Cut half of the cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until they  begin to release juices, 4–6 minutes. Mash some of the tomatoes with a spoon.

Add 1 tablespoon vinegar and the remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

 

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Liguria can be found on the Italian Riviera, along the northwestern coast of Italy, and it is a landscape that will impress people on their journey through this historically rich and popular region. The capital Genoa, one of the most important ports in the Mediterranean and home to Christopher Columbus, was a powerful maritime state during the Middle Ages. Today, one can find architecturally impressive buildings, elegant mansions and historic churches — all of which bear witness to Liguria’s glorious past, yet blend in perfectly with modern times. Luxuriant Mediterranean vegetation exists in the mountain regions of Portofino and Cinque Terre and the climate in this mountainous region is mild, perfect for growing vegetables, olives and grapes. Sanremo is one of Italy’s most famous bathing resorts and the place where the annual Italian pop music festival takes place.

olivengrosshimmel

On Saturday, March 29, 2014 the Pesto Championship will take place in Genoa. In the Hall of the Great Council in the Doge’s Palace, 100 competitors from around the world will compete in the preparation of Pesto Genovese using traditional ingredients and a pestle and mortar.

pesto (480x640)

Ligurian cooking is known for the simple flavors of fresh produce, especially the Pesto alla Genovese mentioned above. Liguria basil is blended with extra virgin olive oil, pine nuts, garlic and Parmigiano Reggiano to make this famous sauce. It is not only used for pasta, but can also be added to soups, vegetables or rice dishes.

Liguria is a region of vineyards and olive groves that produce excellent extra-virgin olive oils and quality wines, like Ormeasco and Rossese from Dolceacqua, Vermentino, Ciliegiolo and Bianchetta from Genoa, Albarola, and Pollera Nera from the Riviera di Levante and Pigato from Salea d’Albenga.

Seafood and fish dishes are typically fish soups like ciuppin and buridda made with stockfish, as well as stuffed and fried sardines.

Among the meat dishes to choose from are cima alla genovese (cold stuffed breast of veal) made ​​from the leftovers of slaughter such as brains and sweetbreads, etc. along with eggs, cheese, peas and greens or a stewed hare with taggiasche olives, pine nuts and rosemary. The famous stuffed pie of the region is Torta Pasqualina (Easter pie), a thin pastry stuffed with greens, cheese and eggs.

Cima alla Genovese

Cima alla Genovese

Fugassa, a soft and thick focaccia covered with onion slices and olive oil, and the thin farinata, a baked savory pancake made with chickpea flour, are very popular. The traditional desserts of this region are pandolce genovese, amaretti and cubeli (tiny butter cookies).

Antipasto

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La Focaccia Col Formaggio Di Recco – Focaccia with Cheese

The traditional version calls for locally made stracchino cheese–a soft, fresh, creamy cow’s milk cheese. You can substitute crescenza cheese, which is basically stracchino under a different regional name or even a burrata, which is made from fresh mozzarella cheese with a creamy cheese filling in the middle. It bakes down to a stracchino-like texture. All of these are now available in the United States from Bel Gioioso Cheese. You will want something mild and creamy (soft enough to be spreadable, but not liquid) that will also melt. I also like the taste of creamy Italian fontina in this recipe. The King Arthur Flour Company sells 00 Italian flour.

Ingredients

Dough (will make two “14″ pans)

  • 2 1/4 cups (10 ounces/ 284 g) unbleached all-purpose flour or 00 grade flour (this has slightly more gluten than American flour)
  • 1/2 teaspoon (0.125 ounce (3.5 g) salt
  • 3/4 cup (6 ounces/170 g) water, room temperature

Filling

  • Stracchino or similar cheese, 8 ounces for each 14-inch pan
  • Salt and pepper to taste

Topping

  • Olive oil, about 1 tablespoon per pan
  • Sea salt, to taste

Directions

In a mixing bowl stir all the dough ingredients together and continue stirring until they form a ball of dough. Add more water if needed, a few drops at a time, to hydrate all the flour. If the dough is too sticky, add more flour. Dust the counter with a little flour and transfer the dough to the counter. Knead it for about four minutes, adding flour or water as needed to make a smooth, supple dough. It should not be sticky, but soft and only slightly tacky, almost satiny to the touch. You can also do this in an electric mixer or a food processor.

Cover the dough and let it rest for five minutes, then knead it again for about two minutes. This can also be done in an electric mixer using a dough hook.

Divide the dough into 4 balls of approximately 4 ounces each. Cover them and let them rest for about fifteen minutes before rolling and stretching them.

Preheat the oven to 500 degrees F. Lightly mist the baking pan or pans with olive oil spray.

Rub a small amount of olive oil on a smooth counter or work surface to make a circular lightly oiled spot of about the diameter of your baking pan. Take one of the dough balls and place it in the center of the oiled spot and flatten it with your hand. Flip it over so that both sides have touched the oiled surface. Use a rolling-pin to roll out the dough, from the center to the outer edges, to the size of your pan. If the dough springs back, let it rest for a few minutes and then continue rolling it (you can start on a second piece in the meantime–it will take 2 pieces per pan).

When the dough is the diameter of the pan, carefully lift it and gently stretch it with your hands, as if stretching pizza dough, to make it larger than the pan and as thin as you can get it without tearing it–it should look like fillo (phyllo) or strudel dough–nearly paper-thin. Lay one piece of stretched dough over the pan and tuck it into the corners to cover the whole surface as well as the inner walls of the pan, with some dough overhanging the pan.

Fill the dough-covered pan with pieces of cheese, spaced about 1 1/2 to 2 inches apart. Sprinkle the cheese with a small amount of pepper and salt. Repeat the rolling and stretching of a second piece of dough and cover the pan with the dough, overhanging the outside of the pan so that the top and bottom crusts connect along the rim of the pan. Pinch the two doughs together and tuck the dough into the pan, crimping it with your fingers all around the circumference to make a pie-like edge. Crimp this edge with your fingers to seal the two doughs together to fully enclose the cheese filling. If necessary, trim off any excess dough with a paring knife.

focaccia-al-formaggio1

Drizzle a tablespoon of olive oil over the top of the dough and sprinkle a small amount of sea salt. Use a scissors or sharp paring knife to cut vent holes into the top crust. Place the pan in the oven and bake for about 10 to 15 minutes or until the top crust is covered with deep golden brown streaks and sections. Remove the focaccia from the oven and allow it to cool for about three minutes. Cut the focaccia into large or medium size squares (not wedges) and remove the sections with a flexible spatula. Serve while still hot.

First Course

zuppa-di-riso-e-verdure-L-K_HkNj

Rice Minestrone with Pesto – Minestrone di Riso al Pesto

4 servings

Ingredients:

  • 1 cup (200 g) rice (use medium-grained, if possible, not parboiled)
  • 1 – 15 oz can borlotti beans or similar beans
  • 12 ounces (300 g) mixed greens (e.g. spinach, chard, cabbage)
  • 2 potatoes
  • 1 leek
  • 2 medium carrots
  • 1 rib celery
  • 1/2 medium onion
  • 2 tablespoons olive oil
  • 2 quarts (2 liters) boiling water
  • 2 tablespoons pesto sauce
  • Salt and pepper to taste
  • Freshly grated Parmigiano Reggiano cheese

Directions

Peel and dice the potatoes. Peel and slice the carrots, coarsely chop the mixed greens and dice the green part of the leek. Mince the celery, onion and white part of the leek. In a soup pot heat the olive oil and saute the onion, celery and white part of the leek until the onion is translucent. Add the remaining chopped and diced vegetables and cook, stirring, for a minute or two. Add the beans, season the mixture with salt and pepper and carefully add the boiling water. Simmer the soup for one hour.

After an hour, stir in the rice and let it cook for 15 minutes more or until the rice is tender. Remove a ladle of just the broth to a mixing bowl. Stir the pesto sauce into the broth and, when the rice is done, stir the pesto mixture into the soup. Simmer for a minute more and serve it topped with grated cheese.

Second Course

fish and potatoes

Sea Bass Filets, Ligurian Style — Filetti di Orata Alla Ligure

Serves 4

Ingredients

  • 1 1/3 pounds (600 g) sea bass fillets, bream or similar fish
  • 1/2 pound (200 g) potatoes, peeled and thinly sliced
  • 4 teaspoons (20 g) capers, rinsed
  • 1/2 pound (240 gr) green zucchini, sliced
  • 1/4 cup dry white wine
  • 1 tablespoon minced fresh marjoram or dill
  • 1/4 cup extra virgin olive oil, divided

Directions

Preheat the oven to 400 degrees F (200 C).

Sauté the potatoes until lightly browned in half the olive oil and then place them with the zucchini slices in the bottom of a baking dish. Lay the fish filets over them, sprinkle the remaining ingredients over the fish and season everything to taste with salt and pepper. Roast the fish for 15-20 minutes and serve each portion of fish with the vegetables beneath it.

Dessert Course

Olive_Oil_Cake-2

Ligurian Olive Oil Cake

Ingredients

  • 7 tablespoons unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup sugar
  • Finely grated zest of 2 lemons or oranges

Directions

Preheat the oven to 350° F. Butter and flour a 10-inch round cake pan.

Into a medium bowl, sift together the 1 3/4 cups of flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.

In the large bowl of an electric mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately, beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan.

Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.

MAKE AHEAD The cake can be stored at room temperature for up to 3 days.

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