We really like veggie pizza. Fresh vegetables shine here. Many people consider pizza fast food and lump it together with all the burger and fries places. However, pizza has quite a few advantages over other fast foods and is one of the healthier choices you can make. And, if you make it at home, it is even healthier and more delicious. Veggie Pizza undoubtedly contains more nutrient-packed vegetables that can help contribute to your daily requirements. Add vegetables that are in season for even a better taste and you won’t miss the meat. Don’t forget the salad to go with your pizza.
1 lb pizza dough, at room temperature
1/2 cup finely diced bell pepper
1 small zucchini, sliced very thin, about 1 cup
1/2 cup chopped mushrooms
1/4 cup diced red onion
1/4 cup chopped black olives
1/2 cup Marinara Sauce
8 oz. Mozzarella cheese, sliced
Dried oregano, salt, and pepper to taste
Preheat the oven to 450 degrees F. Oil a large pizza pan.
Stretch the pizza dough until it covers the bottom of the pan. Distribute the mozzarella slices evenly over the dough. Spread the Marinara sauce over the cheese and arrange the vegetables on top of the sauce. Sprinkle with oregano, salt, and pepper to taste. Place the pan on a middle shelf in the preheated oven and bake for 20 minutes. Let rest 5 minutes before cutting.
Arugula Salad with Asiago Cheese
Arugula is also in season now and makes a delicious salad. Look for: arugula that is fresh, vibrant and green. Avoid leaves that are wilted, yellowing or slimy. When buying pre-packaged arugula, check the bag for excess water, as moisture can cause arugula go bad quickly. Storing the arugula in a plastic bag with a dry paper towel can help the greens stay dry. Kept dry and cool arugula can last up to two weeks.
3 cups washed and dried arugula leaves
1/2 cup shaved Asiago cheese
Freshly coarse cracked black pepper
1/4 cup red wine vinegar
1 garlic clove, grated
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 ½ teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
For the dressing
Pour all the ingredients into a jar with a screw top and shake until combined. Place the arugula in a salad bowl and shave the cheese over the salad.
Pour a little of the dressing over the salad and mix well. Add cracked black pepper and serve.
I often see photos of pizza with salad on top and I had been wanting to try something similar. So, keeping with what is in season, my pizza is made with onions, mushrooms and arugula salad. Serve this pizza with marinated olives and sliced tomatoes. And, don’t forget dessert!
1 lb pizza dough, at room temperature
Half a large red onion, thinly sliced
2 garlic cloves, minced
1 cup sliced mushrooms
Salt and black pepper to taste
1 tablespoon olive oil
8 oz mozzarella, sliced thin
½ cup feta cheese
1 cup arugula
1 teaspoon lemon juice
Heat the oven to 500 degrees F.
Spread the pizza dough in a greased pizza pan.
Heat the oil in a skillet and add the shallots and garlic. Cook for a minute and add the mushrooms.
Season lightly with salt and pepper. Cook until all the mushroom liquid is absorbed.
Spread the sliced mozzarella on top of the pizza dough. Spread the mushrooms over the cheese.
Sprinkle the feta on top of the mushrooms.
Bake the pizza until crispy and brown on the edges.
Mix the arugula with the lemon juice.
As soon as the pizza comes out of the oven, top it with the arugula salad and freshly ground black pepper.
Cut and serve.
Italian Almond Carrot Cake (Torta di Carote)
This cake is gluten-free and made with olive oil. It is not your traditional American carrot cake.
You can also buy the carrots shredded from the supermarket.
1/2 cup regular olive oil, not extra-virgin
1/4 cup pine nuts
3 cups shredded carrots
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 1/2 cups almond meal/flour
1/2 teaspoon ground nutmeg
1 lemon, zest finely grated and juiced
1 cup mascarpone
2 teaspoons confectioners’ sugar
2 tablespoons rum
Preheat the oven to 350 degrees F. Line the base of a 9 inch springform pan with a parchment paper cut to fit the bottom. Coat with olive oil spray.
Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of paper towels. Wrap the towels around the carrots to soak up the excess liquid.
Using the whisk attachment in an electric mixer, combine the sugar and olive oil until creamy.
Whisk in the vanilla and eggs. Fold in the almond meal/flour, nutmeg, grated carrots, toasted pine nuts the lemon zest and lemon juice.
Scrape the mixture into the prepared cake pan and smooth the surface with a rubber spatula. The batter will be not be very high in the pan.
Bake the cake until the top is risen and golden and a cake tester comes almost clean, about 45 to 50 minutes.
Remove the cake from the oven and let it rest on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone, confectioners’ sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
Weather here in the South is perfect grilling weather and perfect for dining out on the patio. We have guests for dinner and grilling steak with plenty of Mediterranean flavors is my choice for the menu. When I grill steak, I often make extra so that the leftovers can be used for a salad or Mexican dishes.
When I cook beef, I prefer grass-fed organic meat. As such the cooking technique is a little different. The steak benefits from being brushed with olive oil and cooked a much shorter time than regular beef. Using these tips makes for a delicious grilled steak.
Grilled Steak with Balsamic Glaze
Sliced Tomatoes with Italian dressing and basil
Grilled Ribeye Steak
1/2 cup good quality balsamic vinegar
1/2 cup minced shallots
1/4 cup extra-virgin olive oil plus extra for the steaks
1/4 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
2 teaspoons fresh thyme leaves
4 3/4-inch-thick grass-fed rib-eye steaks
3 garlic cloves, minced
3 teaspoons smoked paprika
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 cups arugula
Parmesan cheese, shaved
Simmer the balsamic vinegar in a small skillet over low heat until thickened. Add the shallots, 1/4 cup oil and crushed red pepper. Return to a simmer and remove the pan from the heat. Whisk in the parsley, capers and thyme.
Rub both sides of steaks with olive oil. Combine the minced garlic, paprika, salt and black pepper in a small bowl. Sprinkle on both sides of the steaks. Let rest at room temperature for 1 hour.
Prepare an outdoor barbecue for medium-high heat. Brush the grill rack with oil.
Grill the steaks until cooked to your desired degree of doneness, but they are best if cooked for about 3 minutes per side for medium-rare.
Line a serving plate or individual plates with arugula and place the cooked steaks on top. Spoon the glaze over the steaks and arugula. Sprinkle with the shaved cheese and serve.
During the holidays or for game events, I like to serve small plate foods. Guests can serve themselves and take what they like, when they want it. These plates look attractive and can often be prepared in advance. I set up a few hot plates and place the dishes on there so they stay warm for several hours. I often make Eggplant Parmesan and Greek spinach and Feta Pie and cut them into small squares as an option.
For Christmas, I received a Himalayan Salt block for a gift. As the name suggests, a Himalayan Salt Block is a large block of pink salt and mine came with a tray with handles that holds the block securely. The block can be frozen to keep foods cold and it can also be used on the grill. I used mine for a get together of friends on New Year’s Day and served smoked salmon and whitefish on the block. It looked very attractive and gave the fish a little salt flavor.
Other dishes that work well for small plates are Italian Sausage and Peppers, small sandwiches, celery stuffed with flavored cream cheese, shrimp salad and, of course, a cheese board.
Here are some recipes for small plates that I like to serve.
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree oven for about 15 minutes.
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Roast Beef Rolls
½ lb deli sliced roast beef, cut very thin
1 jar roasted red peppers, drained and cut into squares
3 cups baby arugula
Italian salad dressing
Fresh ground black pepper
Pour a little salad dressing over the arugula and mix well. You just want the leaves moistened not drowning in dressing.
Place the roast beef slices on a work surface.
Place a piece of roasted pepper on top. Then add a spoonful of arugula salad.
Roll each slice up tightly and arrange on a serving platter. Sprinkle with freshly ground black pepper.
Chicken Pesto Sliders
12 small dinner rolls or slider rolls
½ lb deli sliced roast chicken, sliced very thin
2-3 plum tomatoes sliced thin
8 oz.fresh mozzarella, sliced
Spread a little pesto on both sides of the rolls.
On each roll place 2 slices of chicken, a slice of tomato and a slice of mozzarella.
Close the rolls and place them on a baking sheet.
Heat in a 325 degree F oven for 10-12 minutes, just until the cheese starts to melt.
Remove the sliders from the oven and place on a serving tray.
Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, the area has been inhabited for much longer according to historians, making it one of the oldest continuously occupied sites in Europe.
Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, however, the area has been inhabited for much longer, making it one of the oldest continuously occupied sites in Europe.
After the fall of the Western Empire, which marked the beginning of the Middle Ages, Rome gradually came under the political control of the Papacy and continued under their rule until 1870.
Rome was a major world center of the Renaissance, second only to Florence, and was profoundly affected by the movement. A masterpiece of Renaissance architecture in Rome is the Piazza del Campidoglio by Michelangelo. During this period, the great aristocratic families of Rome used to build opulent dwellings like the Palazzo del Quirinale (now seat of the President of the Italian Republic), the Palazzo Venezia, the Palazzo Farnese, the Palazzo Barberini, the Palazzo Chigi (now seat of the Italian Prime Minister), the Palazzo Spada, the Palazzo della Cancelleria, and the Villa Farnesina.
Many of the famous city’s squares – some huge, majestic and often adorned with obelisks, got their present design during the Renaissance and Baroque. The principal ones are Piazza Navona, Piazza di Spagna, Campo de’ Fiori, Piazza Venezia, Piazza Farnese, Piazza della Rotonda and Piazza della Minerva. One of the most best examples of Baroque art is the Fontana di Trevi by Nicola Salvi. Other notable 17th-century baroque palaces are the Palazzo Madama, now the seat of the Italian Senate and the Palazzo Montecitorio, now the seat of the Chamber of Deputies of Italy.
Public parks and nature reserves cover a large area in Rome, and the city has one of the largest areas of green space among European capitals. The most notable part of this green space is represented by the large number of villas and landscaped gardens created by the Italian aristocracy. While most of the parks surrounding the villas were destroyed during the building boom of the late 19th century, some of them remain. The most notable of these are the Villa Borghese, Villa Ada, and Villa Doria Pamphili. In the area of Trastevere the Orto Botanico (Botanical Garden) is a cool and shady green space. The old Roman hippodrome (Circus Maximus) is another large green space: it has few trees, but is overlooked by the Palatine and the Rose Garden (‘roseto comunale’). The Villa Borghese garden is the best known large green space in Rome, with famous art galleries among its shaded walks. Overlooking Piazza del Popolo and the Spanish Steps are the gardens of Pincio and Villa Medici.
Rome is a city famous for its numerous fountains, built in all different styles, from Classical and Medieval, to Baroque and Neoclassical. The city has had fountains for more than two thousand years, and they have provided drinking water in the past.
Rome has an extensive amount of ancient catacombs, or underground burial places under or near the city, of which there are at least forty, some discovered only in recent decades.
Experience Rome via this entertaining video from Travel & Leisure: ROMA
Much of Rome’s cuisine comes from traditions that were based on poverty: people ate what they could get their hands on, the stuff the wealthy considered inedible and tossed away. In fact, many of the foods Romans today consider “Roman” are in fact based on old Jewish Roman cuisine.
Artichokes – are thistles and were not considered a very edible plant long ago. Ox-tail stew – is the leftover from a larger, meatier animal. Zucchini flowers – are the part of the vegetable you threw away. Today, you find zucchini flowers everywhere in Roman cuisine, and it’s considered a delicacy: pizza topped with zucchini flowers, stuffed zucchini flowers and spaghetti and clams with zucchini flowers are some classic examples of typical Roman foods.
The quinto quarto refers to all the parts of an animal that are not considered “meat”: tripe, intestines, brains etc. This is also called “offal” and for those who love it, know where to get the best of it in Rome.
Fried appetizers are popular and include stuffed zucchini flowers (fiori di zucca), stuffed fried olives (olive ascolane), potato croquettes, other fried vegetables and battered and fried salted cod (baccalà.)
Bruschetta, topped with either tomatoes and a drizzle of olive oil, with some garlic or basil, or topped with a spread, such as artichokes, olives or truffles.
Pasta in Rome is typically long, such as spaghetti, fettucine, tagliatelle or tagliolini; or short dried pasta such as farfalle (little bow ties), rigatoni or penne. Typical Roman pastas are amatriciana, cacio e pepe, gricia and carbonara.
Soups (minestre), often of legumes and grains. For example “zuppa di farro” is a vegetarian soup made with spelt, a thick chewy grain. Another classic is “minestra di ceci e vongole”, which is a soup of chickpeas and clams (other shellfish are used as well.)
Meat dishes in Rome are mostly beef, pork and lamb. But especially beef. One classic Rome dish is beef straccetti, which are thin strips of beef, slowly cooked in their own juices, and then served alone on a plate, served with parmesan cheese, arugula (rocket) or artichokes. You will also typically find beef served as a simple grilled steak, or as a “tagliata”, which means, a steak that gets sliced just as it comes off the grill.
A classic Roman meat dish is lamb “scottaditto”, which means, lamb chops served so hot and crispy, they burn your fingers.
There is a lot of pork in Roman cuisine and, very often, in pasta sauces such as amatriciana, gricia and carbonara. Two very common pork dishes in Rome are “porchetta”, a baby pig stuffed with herbs and slowly cooked; and “maialino”, which is very tender, slowly baked baby pig.
Stracciatella (Egg Drop Soup)
- 1.5 quarts chicken broth
- 3 eggs
- 3 tablespoons grated parmigiano-reggiano cheese, plus more for garnish
- 3 tablespoons breadcrumbs
Heat the broth to boiling and set aside 3 tablespoons of the hot broth in a mixing bowl.
Beat 3 eggs in a separate bowl. Add the grated cheese and the bread crumbs.
Add the reserved 3 tablespoons of broth and beat until creamy.
Return the broth to boiling.
Pour the egg mixture into the boiling broth. Whisk vigorously with a fork to break up the egg into small strips.
Cook for about 3 more minutes, stirring continuously.
Remove the pot from the heat and immediately pour into serving bowls. Sprinkle with more parmesan and freshly grated nutmeg.
Beef Tagliata Salad
- 1 tender steak, such as rib-eye or T-bone
- Sea Salt & freshly ground black pepper
- 2 handfuls arugula
- Small block of Parmigiano Reggiano
- Extra virgin olive oil
- Lemon cut in half
Lightly season the beef with salt and then place on the grill and cook for five minutes on each side, Remove the steak to a plate and allow it to rest for another five minutes.
Once rested slice the meat diagonally with a sharp knife into thin slices, drizzle a little olive oil over the meat and sprinkle with sea salt.
Arrange the beef between two plates. Place the arugula into a bowl and dress with a little olive oil and season with salt and pepper. Scatter the leaves around and over the beef.
Shave the Parmesan into thin strips and sprinkle over the beef. Drizzle with olive oil and serve with a half lemon.
- 8 oz. bucatini or spaghetti pasta
- 1 tablespoon olive oil
- 100 g or 3.5 oz. guanciale or pancetta (about ¾ cup diced)
- 100 g grated pecorino romano (about ½ cup)
- 1 yellow onion, diced
- One 14 oz. can Italian plum tomatoes
- ½ tsp. hot pepper flakes, or more to taste
Place a large pot of water on the stove to boil. Put in a small handful of large-grain salt.
Dice the guanciale into medium cubes, about 1/2 inch.
Saute the guanciale and hot pepper in the olive oil in a pan over medium heat. As soon as the fat becomes translucent, remove the meat and place on a paper towel to drain.
Add onions to the rendered fat and saute, stirring constantly, until translucent.
Add the tomatoes and the guanciale. Simmer on low heat about 5 minutes.
When the salted water comes to a boil, add the pasta. Cook the pasta 1 minute less than the package states.
Drain the pasta and add it to the pan with the sauce. Toss in the sauce and add the pecorino romano, stirring constantly so that the melted cheese coats the pasta.
Remove from heat and serve immediately with additional grated pecorino for sprinkling on top.
- 1 tablespoon olive oil
- 2 pounds oxtail, cut into 2-inch sections
- 1 tablespoon salt
- 1 small onion, roughly chopped
- 1/2 carrot, diced
- 2 celery stalks, roughly chopped
- 4 cloves garlic, peeled and halved
- 1/2 cup red wine
- 28 ounces Italian tomatoes, peeled and chopped
- About 3 cups beef stock
- 1 teaspoon freshly ground black pepper
- 4 cloves
In a heavy-bottom saucepot, heat the olive oil.
Season the oxtail pieces with salt, browning each side of the pieces. Remove; set aside.
Add the onions and a pinch of salt to the pan. Sweat the onions until they are translucent, about 5 minutes.
Add the carrots, cooking until tender, about 5 minutes. Add the celery and garlic. Cook 3 minutes more.
Add the oxtail pieces back to the pot. Deglaze with the wine over high heat, cooking about 2 minutes.
Add the tomatoes; bring to a boil. Continue boiling to cook off some of the tomato water.
Add the beef stock just to cover the meat, then the pepper and cloves.
Bring to a boil. Once it boils, lower the heat to a simmer, cover with a circle of parchment paper, and cook for 4 hours (stirring occasionally).
Once the oxtail is tender, remove the pieces to a serving dish. Cover with aluminum foil; set aside.
Strain the sauce, pressing down on the vegetables to extract all the juices.
Skim all the fat off the top, and pour into a smaller saucepan. Bring to a boil and cook, reducing by 1/4.
Taste for seasoning. Pour the sauce over the oxtail and serve
L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of Southern Italy. It comprises about half the landmass of Abruzzo and occupies the western part of the region. The Province of L’Aquila includes the highest mountains of the Apennines (Gran Sasso, Maiella and Velino-Sirente).
The province is known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with the growth of transportation, manufacturing, telecommunications and computer industries.
The province’s major rivers are the Aterno-Pescara, Sangro, Liri, Salto and the Turano; its major lakes are Lago Scanno and Lago Barrea. It once included the largest lake on the Italian peninsula, Lago Fucino, which was drained in one of the 19th century’s largest engineering projects. The lake basin is today a flourishing agricultural area and an important technological district.
The Romans knew the lake as Fusinus Lacus and founded settlements on its banks. While the lake provided fertile soil and a large quantity of fish, it was known to harbor malaria and, having no natural outflow, repeatedly flooded the surrounding land. The Emperor Claudius attempted to control the lake’s maximum level by digging a 5.6 km (3.5 mi) tunnel through Monte Salviano, requiring 30,000 workers and eleven years of work. They eventually dug 32 wells and 6 tunnels. The lake was drained but with the fall of the Roman Empire the tunnels were obstructed and the water returned to previous levels. Many centuries later, Prince Alessandro Torlonia completed the work of the final draining of Lake Fucino expanding the original project of the emperor Claudius, by turning the Fucino in a fertile plain. In 1977, the tunnels were inaugurated as an archaeological park.
Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s pastoral agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks, and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy of rural L’Aquila and begun to reverse its population decline.
Many of the small villages, locked away in the mountains for centuries, have always depended on local products for their cuisine, especially cheeses, pastas and spices. While many of the dishes bear similarities to recipes one might find throughout Italy, the locals usually provide a regional variation. For example, chili pepper and saffron can be found added to many dishes in L’Aquila. The best-known pasta for the area is “chitarra” (guitar) pasta, which derives its musical name not from its shape, but from the wire-stringed instrument on which it is made.
Much of the region’s cuisine revolves around fresh seasonal produce, roasted meats and cured pork. Santo Stefano di Sessanio Lentils are grown exclusively here. Typical Abruzzo main courses are broadly divided according to geography: lamb in the highlands and seafood on the coast.
Another local specialty is soppressata, which is pork salami whose typical flat section is obtained, after the initial curing period, by placing the sausage between two wooden planks or thick metal sheets. A product uniquely native to Abruzzo in Italy is saffron from the Navelli Plane in the Province of L’Aquila. Zafferano–its Italian name–are the dried stigmas of the Crocus sativus flower and it is the most expensive spice in the world. Why? Because the extraction process is labor-intensive. You can’t harvest the crocus flowers with machinery, only the human hand will do.
Lower costs and a longer shelf life made Pane con le Patate (bread made with potatoes) a staple. By adding potatoes to the bread dough, the leavening agents combined with the potato’s yeasts, yield a type of bread capable of keeping fresh for twice as long as any other type of bread.
Among Abruzzo’s sweet endings, Parrozzo is the most remarkable. In ancient times, Abruzzo peasants made cornmeal bread in the shape of a dome and baked it in a wood-fired oven. They called this “pan rozzo” meaning ‘unrefined bread,’ as opposed to the regular and more expensive white flour bread. At the turn of the 19th century, pastry chef Luigi D’Amico re-invented the recipe, using eggs instead of cornmeal to obtain the golden color, typical of the ancient unrefined bread. He kept the dome shape,\ and topped it with a dark chocolate coating to reproduce the bread’s charred crust.
Involtini di Prosciutto con Arugula e Pecorino
(Prosciutto Rolled with Arugula and Pecorino Cheese)
A local prosciutto from Abruzzo is used and it differs from Parma ham because it is a little more salty.
- 8 to 10 thin slices of prosciutto
- 8 to 10 shavings of pecorino cheese
- 2 bunches of arugula (washed with hard stems removed)
- 1/4 cup (60 ml.) of olive oil
- Juice of 1/2 lemon (strained)
- Salt and freshly ground pepper
- Cured black olives, pits removed
On parchment paper, arrange the prosciutto in a single layer.
Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.
Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade, making sure it remains intact.
Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with the black olives.
Pasta e Lenticchie (Pasta and Lentils)
- 11/2 cups dry lentils (or canned, drained, and rinsed)
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta (cut in 1/4-inch pieces)
- 2 medium onions, chopped
- 1 clove garlic, finely chopped
- 1 pound spaghetti (or egg noodles)
- Salt and fresh ground black pepper, to taste
- Freshly grated Parmigiano cheese
- 2 tablespoons finely chopped fresh Italian flat leaf parsley
In a medium saucepan, bring salted water to a boil. Add the lentils, cover, and continue cooking over medium heat, stirring occasionally, until tender but not mushy, about 20 minutes.
Drain and set aside. (If you are using canned lentils, you can add them directly to the frying pan after you sauté the pancetta.)
Using a large pot, cook the pasta according to the package instructions until it is al dente.
Heat the olive oil in a medium sauté pan over medium-high heat. Add the pancetta, onions, and garlic. Continue cooking, stirring frequently, until the pancetta is golden, about 7 minutes.
Combine with the lentils and season with salt and pepper. Drain the pasta, but reserve 1/2 cup of pasta water. Toss the lentils and gradually add water until creamy.
Sprinkle with Parmigiano and garnish with parsley. Serve immediately.
- 4 cups lean lamb, cut into ½ inch cubes
- Extra virgin olive oil
- Salt and pepper
- Juice of 1/2 lemon
Skewer the cubes neatly on well-oiled metal skewers or tiny disposable wooden kebab sticks (pre-soaked briefly in water, so the heat won’t burn the wood).
Marinate the arrosticini in olive oil, salt and pepper. Dribble the skewered meat with lemon juice and roast on the barbecue quickly, 2-3 minutes, turning a couple of times for even cooking.
Serve with slices of oiled bruschetta.
- 6 tablespoons all-purpose flour
- 4 tablespoons sugar
- 2 eggs
- 1/2 cup olive oil
- 1 tablespoon vanilla extract
- A pinch of anise
- 1 tablespoon unsalted butter
Work together the eggs, flour, sugar and olive oil to obtain a firm dough. Add the vanilla and a pinch of anise for the aroma.
Heat the waffle pan thoroughly. Grease it with butter and spoon small dollops of dough onto the waffle pan. Close the waffle pan and cook for 20-30 seconds.
Lift the top and use a fork to work the waffle loose. As you bake the ferratelle, be sure to keep the pan heated and well-greased throughout the baking time. Serve with jam.
Every once in a while, it is nice to just have dinner with your partner.
Southern Pimento Cheese Stuffed Celery
- 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
- 8 ounces shredded sharp Cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons drained chopped pimientos
- 1 teaspoon grated onion
- 1/8 teaspoon garlic powder
- Pinch salt
- Pinch ground cayenne pepper
- Celery stalks, cut into 4 inch lengths
Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.
Scrape into a serving bowl, cover and refrigerate for 30 minutes or up to 2 days.
Use the spread to fill celery stalks and serve immediately.
Grilled Crab Stuffed Salmon Rolls
- 1 Salmon Fillet, about 8 oz, skin removed
- ½ cup shelled, fresh lump crab meat
- 1 tablespoon minced onion
- 1 tablespoon minced celery
- 1 tablespoon minced green bell pepper
- 2 teaspoons mayonnaise
- ¼ teaspoon seafood seasoning (Old Bay)
- ¼ teaspoon ground garlic
- 1 teaspoon lemon juice
For the stuffing
Mix the crab meat with the vegetables and seasoning.
For the salmon rolls
Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.
Refrigerate until time to grill.
Preheat the grill to medium hot.
Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.
Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.
To cook indoors
Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.
Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..
Spaghetti with Basil Pesto Sauce
- 4 oz spaghetti
- 1/4 cup prepared or homemade basil pesto
- 1/2 cup grated Parmesan cheese
- Fresh ground black pepper
Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.
Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.
Tomato Cucumber Arugula Salad
- 1 large tomato cut in half and sliced
- 1/4 of a cucumber, cut in half and sliced
- 2 scallions, finely diced
- 2 cups arugula
- Italian vinaigrette
Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately
Peach Frozen Yogurt
Makes about 4 1/2 cups
- 1 pound peaches, peeled
- 2 cups nonfat plain Greek yogurt
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- Garnish with chopped mint leaves
Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.
Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.
(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.
Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.