Research shows that not all fats are created equal in terms of their health effects. For heart health, you should get the majority of your fat from monounsaturated fat and polyunsaturated fat (especially the omega-3 kind), consume less saturated fat and strictly limit trans fat because it tends to raise blood cholesterol levels. In fact, manufactured trans fat is the worst fat for your heart and, yet, it is still out there in some packaged foods.
Monounsaturated Fat – Extra Virgin Olive Oil
Olive oil is one of the richest sources of monounsaturated fat, which has long been known to help improve cholesterol levels and prevent cardiovascular disease. But that’s not all. Olive oil is also rich in antioxidants and other phytonutrients that may help fight inflammation, high blood pressure and cancer.
Look for extra virgin olive oil, which, unlike other olive oils, has not undergone refinement that strips the oil of some flavor, phytonutrients and other beneficial compounds. Compare “best by” dates on oils and choose the furthest date, which suggests it’s fresher and more likely to contain higher levels of antioxidants. Olive oil can be used in low to moderate heat cooking; it’s generally stable up to 410 degrees Fahrenheit. It’s also perfect for dipping, salad dressing and sauces.
Monounsaturated Fat – Avocado
Similar to olive oil, more than 70 percent of the fats in avocado oil are monounsaturated, plus it naturally contains beneficial antioxidants, including lutein, that is important for eye health. You’ll get the best flavor, aroma and nutrition in unrefined, cold-pressed extra virgin avocado oil, which is mechanically rather than chemically extracted. Extra virgin avocado oil can take the heat a little better than olive oil, tolerating temperatures up to 475 degrees Fahrenheit, although this may vary a bit with the variety of avocado used. Avocado oil’s buttery, nutty flavor is also perfect when drizzled on steamed vegetables or grilled asparagus. Fresh avocado slices are good on sandwiches in place of mayonnaise.
Monounsaturated Fat – Tree Nuts
Most tree nuts—including macadamia nuts, hazelnuts, pecans, almonds and pistachios—contain more heart-healthy monounsaturated fat than any other type of fat. Plus, studies suggest eating nuts regularly may help reduce the risk of major diseases, including heart disease and type 2 diabetes, as well as boost longevity.
Try a variety of whole, raw, dry-roasted nuts, natural tree-nut butters and nut oils. Some nut oils and nut butters, such as almond, are easier to find and are less expensive than others, such as macadamia and pecan. Delicate nut oils are less heat-stable than other oils. Unrefined nut oils are best used in salad dressings and dips, drizzled over roasted vegetables or tossed with whole grain pasta and herbs.
Omega-3 Polyunsaturated Fat – Oily Fish
Fish oils are rich in omega-3 fats known as EPA and DHA, which have anti-inflammatory and heart-health benefits. Research is not clear, however, on whether supplements can provide all of the benefits of eating fish regularly. Buy oily seafood that is rich in omega-3s but low in mercury, such as salmon, Arctic char, Atlantic mackerel, sardines, Pacific oysters and halibut, herring, mussels and anchovies. In general, aim for at least two 4-ounce servings of oily fish per week (which equates to about 500 milligrams of EPA and DHA daily).
Italian Salad
Ingredients
- 1 garlic clove, smashed
- Salt
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 large head romaine lettuce, chopped
- 1 small head of radicchio—halved, cored and coarsely chopped
- 1 tender celery rib, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes
- 1/4 cup pitted green olives, preferably Sicilian
- 8 peperoncini
- 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
Directions
In a large salad bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve.
Italian Guacamole
Ingredients
- 4 ripe, fresh California or Florida (large) avocados, seeded and peeled*
- 1 tablespoon white wine vinegar
- 2 tablespoons shredded fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup toasted pine nuts
- 1 teaspoon salt
Directions
Coarsely mash (DO NOT PUREE) avocados.
Stir in vinegar.
Fold in remaining ingredients.
Serving Suggestions:
Serve with crispy bread sticks or crostini.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller size avocados, adjust the quantity accordingly.
Guacamole is best made as close to serving time as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
Fettuccine with Sardines
Serve with a salad of bitter greens tossed with Italian vinaigrette and a glass of Pinot Grigio.
4 servings
Ingredients
- 8 ounces fettuccine (whole wheat works well in this recipe)
- 4 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1 cup fresh breadcrumbs
- 2 tablespoons lemon juice
- 2 tablespoons tomato paste
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- Two 4 ounce cans boneless, skinless sardines, flaked
- 1/2 cup chopped fresh parsley
- 1/4 cup finely shredded Parmesan cheese
Directions
Bring a large pot of water to a boil. Cook pasta al dente, about 8 minutes. Drain.
Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large serving bowl.
Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Stir in Parmesan cheese and transfer to a plate.
Whisk lemon juice, tomato paste, pepper and salt into the garlic oil in the serving bowl. Add the pasta to the bowl along with sardines and parsley. Gently stir to combine.
Sprinkled the breadcrumbs on top and serve.
Nut-Crusted Fish with Summer Vegetables
Ingredients
- 1 1/4 pounds fresh salmon or any omega 3 fatty fish, about 1/2 inch thick
- Nonstick cooking spray
- 1/2 cup yellow cornmeal
- 1/3 cup finely chopped walnuts, pecans or nuts of choice
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1 tablespoon water
- 2 small red and/or orange bell peppers, seeded and cut into 1-inch-wide strips
- 1 large zucchini, bias-sliced 1/2 inch thick
- 1 large yellow summer squash, bias-sliced 1/2 inch thick
- 1 tablespoon olive oil
- 1/4 teaspoon seasoned salt
- Lemon wedges
Directions
Preheat oven to 425 degrees F.
Rinse fish; pat dry with paper towels. Cut fish into 4 pieces; set aside.
Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside.
In a shallow dish, stir together cornmeal, nuts and salt.
In another dish, stir together flour and cayenne.
In a small bowl, stir together flour and cayenne.
In a small bowl, whisk egg and water.
Dip each piece of fish into the flour mixture, shaking off any excess. Dip fish into egg mixture, then into the nut mixture to coat. Place in the prepared pan.
In a large bowl, combine peppers, zucchini and squash. Add oil and seasoned salt; toss to coat. Arrange vegetables next to the fish, overlapping as needed to fit.
Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and vegetables are crisp-tender. Serve with lemon wedges. Makes 4 servings.
Italian Pesto alla Trapanese
Ingredients
- 1 cup almonds, blanched
- 6 cloves garlic
- 1/2 cup parsley leaves
- 1 cup basil leaves
- 3/4 cup extra virgin olive oil
- 1 ½ pounds (about 4-5) red plum tomatoes, peeled, seeded, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Grind almonds, garlic and herbs in the food processor. Add the oil, gradually. Transfer to a bowl and fold in the tomatoes, then season to taste with salt and pepper.
Serve over whole wheat pasta, grilled meat or fish.
Related articles
- Healthy Summer Salad Dressings (jovinacooksitalian.com)
- What Kind Of Pesto Do You Like? (jovinacooksitalian.com)
- This Fatty Food Promotes A Healthy Heart And Waistline (readynutrition.com)
- Some recommended foods to lower cholesterol (themexicanpost.wordpress.com)
Gallipoli (beautiful town) is a village of 20,969 inhabitants in the province of Lecce in Puglia, southern Italy, in the heel of the boot. It is located by the Ionian Sea and is divided in two parts, the modern and the old city. The new town includes all the newest buildings including a skyscraper. The old town is located on a limestone island, linked to the mainland by a bridge built in the 16th century. It’s a picturesque town surrounded by high walls, which were built to protect it against attacks coming from the sea. The Angevine-Aragonese Castle was built in the 13th century by the Byzantines. The main additions were carried on by Francesco di Giorgio Martini, who worked for King Alfonso II of Naples. In 1522, the eastern wall was added. Extending out into the sea, the impressive and majestic Castle remains a focal point of Gallipoli, as does the Cathedral in the town center. Started in the 12th century and not completed until the 16th, the Cathedral, with its decorative facade and Baroque interior, was built in honor of Saint Agata.
Once an important fishing center; it feels more like a working Italian town, rather than what it is – a resort region. The attractive port is still used by fishing boats and one will see fishermen mending their nets and houses decorated with fishing baskets. Restaurants serve fresh seafood and sea urchins are a specialty of Gallipoli. Gallipoli has a mild climate and can be visited year-round but the main season is May through October, when the weather is almost always hot and clear. There are celebrations and festivals for Easter Week, Carnival (40 days before Easter), Sant’ Agata in February and Santa Cristina in July.
With its labyrinth of narrow streets and churches, palazzi and structures, Gallipoli’s history and mix of different influences and cultures is apparent. Strolling through the old town, it’s impossible not to be facinated with the charming alleys and courtyards that greet one at every turn. There are many places of interest in the city, beginning with the Greek-Roman fountain (III Century BC) above photo, which one will see after crossing the bridge that divides the new city from the old.
The subterranean oil mill of Palazzo Granafei.
There was a time when oil was as valuable as gold and the subterranean cisterns of Gallipoli were full of it. We are talking about lamp oil, needed to light the chandeliers in palaces and aristocratic mansions or transformed into soap for the great ladies of Paris. Apparently from the by-products of Gallipoli’s oil mills the famous “Marseilles kitchen soap” was made.
The oil from Gallipoli was the best in the Mediterranean and the most popular. From the 17th to the 19th century ships crowded the port of Gallipoli, loading precious liquid that reached the seaports of Northern Europe and Russia. That was because this oil, thanks to its purity, was the only one allowed to burn along with incense in front of the statues in the Moscow orthodox churches.
Even the Winter Palace in Saint Petersburg was only lit with the lamp oil from Gallipoli, which made less smoke as compared to other oils and gave more sheen in the vast salons. The Czarina, Catherine, sent envoys to try and discover the secret. The secret, yes olive oil, had its origin in the ancient Gallipoli subterranean oil mills that did not depend just on the quality of the olives, but also, on the stone in the cisterns, in which the oil was often stored for long periods. The carparo (tuff) stone filtered the oil, giving it a special pureness. Many historians believe that the rough stone in these ancient subterranean oil mills blended the olive oil with the saltiness from the sea below to give it its uniqueness..
In the old town center there once were about thirty oil mills. It was not only the production of olive oil (which in the 19th century employed about 8,000 workers from October to May) that had developed, but also a number of satellite activities, such as the production and marketing of casks, whose wood was aged in salted water so as to make it more resistant and ideal for long voyages. A rich class of craftsmen and traders established themselves, which made possible investments in the restructuring and building of new churches. A donation of the “dockers” was the church of Santa Maria della Purità and the lamp oil trade gave the town of Gallipoli an international atmosphere. The ships that loaded oil brought to the town a variety of goods, which even came from America, England, France, Germany, Venice and Trieste, trays from Sheffield, Limoges porcelain, glasses from Murano, cheese from Bavaria and foreign wines.
All European languages were spoken on the quays of Gallipoli and merchants and consul authorities abounded, with the British playing a leading role. The trade of lamp oil was controlled from London and a number of families related to the industry moved to the area to oversee the oil trade. This can explain why in the region, even today, one can find the descendants of numerous families with English surnames and that the relations between the United Kingdom and this far corner of the boot have been close throughout the centuries.
The Cuisine of Gallipoli
Friselle Bread and Tomato Salad
Friselle are ring-shaped rolls, similar to bagels. They’re partially baked, removed from the oven and divided into two halves, which are returned to the oven and allowed to bake until done, then dried completely.
Serves four
Ingredients
- 4 whole wheat friselle
- 4 large tomatoes
- 1 clove garlic, crushed
- 1 clove
- 4 basil sprigs
- A pinch of dried oregano
- A pinch salt
- 1 tablespoon wine vinegar
- 4 tablespoons extra virgin olive oil
Directions
Soak the Friselle for a couple of minutes in a bowl of cold water before using. Drain and break them into chunks. Place in a serving bowl. Add the chopped tomatoes, crushed garlic, basil and oregano and mix well. Season with a generous pinch of salt and dress with the vinegar and extra virgin olive oil. Serve immediately or keep chilled until ready to eat.
Mussels au Gratin
Cozze al gratin is a classic dish from this region. It’s easy to make, especially if you buy pre-cleaned mussels.
Ingredients
- 5 pounds live mussels, washed and purged
- 6 tablespoons bread crumbs
- 2 cloves garlic
- 1/3 cup olive oil, plus 1 tablespoon
- Salt and pepper
- 1 cup freshly minced parsley
- 1/2 teaspoon crushed red pepper
Directions
Preheat the oven to 450 degrees F.
Carefully wash the mussels, passing them multiple times under running water to remove any dirt and impurities. Place a saute pan over medium heat with 1 tablespoon of oil. When hot, add 1 clove of peeled garlic.
When the garlic becomes golden, add the mussels and 1/4 cup of water. Cover and cook until the mussels open, then remove the pan from the heat and let cool. When cool, remove the half-shells without mussels and discard.
Mix the breadcrumbs with 2 ½ tablespoons of the oil, the minced parsley, 1 minced garlic clove and the crushed red pepper. Season the mixture with salt and freshly ground pepper.
Spread the mixture over the mussels, put them in a low-sided oven-proof dish, drizzle the remaining oil over them and bake them until the bread crumbs brown, about 10 minutes.
Ciceri e tria (Tagliatelle with Chickpeas)
Serves 6-8 people
Ingredients
- 2 ½ cups dried chickpeas
- 1 pound fresh egg tagliatelle
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 2 cloves of garlic, chopped
- 2 bay leaves
- 3 ripe tomatoes, chopped
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Directions
Soak the chickpeas in water the night before (for about 12 hours) adding a teaspoon of bicarbonate of soda. In a large pan, heat the olive oil. Saute the onion, celery and garlic and then add the tomatoes, the chickpeas and the bay leaves. Cover the mixture with ample water, season with salt and pepper and simmer until the chick peas soften.
Add the fresh pasta simmer until the pasta is cooked. Remove the bay leaves. Serve in pasta bowls.
Gallipoli-Style Swordfish
Ingredients
- 4 swordfish fillets
- 1 clove garlic, finely minced
- 1 tablespoon parsley, minced
- 1 teaspoon grated lemon peel
- 1 tablespoon oregano, minced
- Salt and pepper
- 1 cup dry breadcrumbs
- Extra virgin olive oil
- 1 orange, sliced
Directions
Combine the herbs with the breadcrumbs and mix well.
Rub some olive oil on both sides of the swordfish, then dredge in the breadcrumbs to coat them well.
Heat 2 tablespoons of olive oil in a skillet and cook the fish, about ten minutes per side. Serve with the orange slices on the side.
Sesame Seed and Olive Oil Biscuits
Ingredients
- 1 ½ cups all-purpose flour
- 1/4 cup sugar
- 3 ½ tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- Sesame seeds
- Pinch of salt
Directions
Beat the egg with the sugar, honey, vanilla and olive oil. In another bowl combine all dry ingredients: flour, salt and baking powder.
Use a rubber spatula to stir the liquid mix into the dry one, then use your hand to mix until you have a smooth ball of dough.
Roll it out roughly between two pieces of parchment paper and place it in the refrigerator for about 30 minutes.
In the meantime, preheat the oven to 350 degrees F.
Take the pastry out of the fridge, unwrap it and roll the dough out to 1/4 inch thick and cut into desired shapes. Then cover with sesame seeds.
Place the cookies onto a lightly oiled cookie sheet and prick them with a fork.
Bake the cookies for 12 minutes, until lightly golden. Cool a couple of minutes, then remove the cookies to a rack to cool further.
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Salads are
- a great source of fiber
- an excellent way of getting multiple fruit and veggie servings
- a filling dish that usually has a low-calorie count
But, having a salad alone doesn’t ensure good nutrition. Too much cheese, fried meats and bread can ruin a healthy salad. Another culprit is the salad dressing itself. Store-bought dressings have lots of trans fats, sugars, artificial ingredients and a surprising number of calories.
So, what’s a health-conscious, calorie-conscious person to do?
Start from scratch! Homemade salad dressings give you the flexibility to use fresh, natural ingredients and make healthy substitutions where they are needed.
Salad dressing is one of those foods where we tend not to notice how much we’re putting on and, if you’re watching calories, they can add up fast. One tip for keeping serving sizes reasonable: It really only takes a small amount of an oil-based dressing to coat the leaves of a salad. The trick is to put a small amount in a bowl and toss the salad very well. This not only uses less oil, it tastes better when the salad has an even coating of dressing instead of being poured on the top.
It’s quite surprising how much sugar and other carbohydrate can be added to salad dressings, so keep sweeteners to a minimum.
The best oils for salads dressings have high amounts of monounsaturated fats. Olive oil is probably the best choice, at 73% monounsaturated fat and it also has other good-for-you nutrients. Canola oil has 59% monounsaturated fat.
In the summer when fruits, vegetables and fragrant herbs are in abundance, homemade dressings are refreshing drizzled over just about anything. When you think healthy, you don’t think creamy, cheesy salad dressings. But, there are definitely ways to balance taste and nutrition without giving up either. Making healthy substitutions to your salad dressing is not as challenging as it may seem. In fact, it’s rather easy.
Herbs (dill, chives, rosemary), spices, garlic and shallots help add flavor to any salad dressing. Red or white wine vinegar, lemon or orange juice (or any citrus) and chicken or vegetable stock are low-fat and can replace some of the oil when making a vinaigrette. Mustards like Dijon can also replace a portion of oil as well as add thickness to the dressing. Classic vinaigrettes generally contain a 3-to-1 or 4-to-1 ratio of oil to vinegar. Using some of the ingredients mentioned above, you can bring those calorie numbers down, yielding a healthier and more flavorful dressing.
Tofu might not seem like an obvious substitution choice, but pureed in the blender it’s a perfect base for a creamy dressing. Tofu is also a great source of protein and calcium. Low-fat sour cream and low-fat plain yogurt also make good substitutions in creamy dressings, like Thousand Island.
The key is to reduce the high calorie and fat ingredients and bump up the ingredients that add flavor and texture.
Balsamic Herb Vinaigrette
Balsamic vinegar, a reduction that comes from grapes, is a low-calorie liquid; a tablespoon only has about 14 calories. Additionally, it’s low in sodium and fat, making it an excellent base for a healthy salad dressing.
Ingredients
- 4 cloves of minced garlic
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried oregano leaves or 1 tablespoon of minced fresh oregano
- 1 teaspoon dried thyme leaves or 1 tablespoon of minced fresh thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon black pepper
Directions
Whisk everything together and set aside until you are ready to make a salad.
Creamy Herb Dressing
I like this drizzled over seafood salads.
Makes ½ cup
Ingredients
- 2 tablespoons refrigerated egg substitute or 1 large pasteurized egg yolk
- 1 garlic clove, finely chopped
- 2 tablespoons sherry vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup (packed) fresh dill leaves
- 1/2 cup (packed) fennel fronds
- Kosher salt, freshly ground pepper
Directions
Pulse egg, garlic and vinegar in a food processor until smooth. With motor running, gradually drizzle in oil and process until emulsified. Add dill and fennel and process. Add a tablespoon of water, if needed, to make the dressing the consistency of heavy cream; season with salt and pepper.
Orange-Poppy Seed Dressing
Delicious over a fruit salad.
Makes 1 cup
Ingredients
- 1/3 cup fresh orange juice
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- 1 tablespoon champagne vinegar
- 1/4 teaspoon salt
- 1 teaspoon poppy seeds
Directions
Combine first 5 ingredients in a blender; process until blended. Pour into a serving bowl and stir in the poppy seeds.. Cover and refrigerate.
Blue Cheese Dressing
Excellent over roasted beets.
Ingredients
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup light sour cream
- 2 tablespoons olive oil mayonnaise
- 1 tablespoon fresh squeezed lemon juice
- Pinch of salt
Directions
Combine all ingredients in a small bowl. Cover and chill.
Homemade Coleslaw Dressing
Dressing makes enough for half a medium cabbage and one carrot, shredded.
Ingredients
- 1/3 cup low-fat mayonnaise
- 3 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon finely minced onion
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry yellow mustard
- 1/4 teaspoon celery seed
Directions
Combine all ingredients. Cover and chill.
Mix with your favorite coleslaw ingredients the day you are planning to serve the coleslaw. Chill the coleslaw before serving.
Healthy Caesar
Yield:1 cup – 8 Servings
Ingredients
- 2 ounces cubed Parmesan
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 11/2 teaspoons white wine vinegar
- 11/2 teaspoon Worcestershire sauce
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 cup silken soft tofu
- 2 tablespoons extra-virgin olive oil
Directions
Starting on the lowest speed, chop the cheese cubes in the blender until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
Next, add the mustard, white wine vinegar, Worcestershire sauce, salt,pepper and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle and blend until it reaches salad dressing consistency.
Dressing for Salads with Fruit and Nuts
Ingredients
- 1 tablespoon sherry vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
- 3 tablespoons walnut oil
- 4 tablespoons extra virgin olive oil
Directions
Whisk together the vinegars, lemon juice, mustard, salt and pepper. Whisk in the oils. Taste and adjust seasonings.
Thousand Island Dressing
Ingredients
- 1/3 cup low-fat mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons minced red bell pepper
- 1 tablespoon minced onion
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon sweet pickle relish
- Pinch of cayenne
- Salt to taste
- 1/4 cup water
Directions
In a blender or food processor blend all ingredients and salt, if needed, until smooth, adding up to 2 tablespoons additional water, if necessary to thin to a desired consistency.
Yogurt-Feta Dressing
Good over sliced cucumbers and tomatoes.
Ingredients
- 4 ounces feta cheese
- 1/2 cup plain Greek yogurt
- 1/4 – 1/2 cup extra virgin olive oil
- 1/2 cup chopped fresh mint
- Zest and juice of 1 lemon
- Salt
- Freshly ground black pepper.
Directions
In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, lemon zest and juice; sprinkle with salt and pepper. Blend or process until smooth, adding more oil if you need it to reach a smooth consistency.
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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.
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.
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
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
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.
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
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
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
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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Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic and Indian Oceans since ancient times. As a member of the mackerel family, tuna naturally has a stronger, more robust flavor than whitefish. In 1903, when sardines were the canned fish of choice, canner Albert P. Halfhill managed a shortage by packing tuna in cans and persuading local grocers to stock them. More than a century later, tuna is a household staple as a protein-packed, quick-yet-wholesome meal.
Tuna is one of the most popular types of fish used for canned seafood products. It is high in protein and vitamins, a good source of omega-3 fatty acids and has an appetizing taste and texture. The are many different types of tuna but there are only a few that are highly desired by the canned tuna industry. The most popular types of canned tuna are:
- Skipjack Tuna is one of the smaller species of tuna and is commonly found at the surface of tropical oceans. It is fast, sleek and can grow up to three feet in length. The Skipjack tuna is a healthy tuna stock and is currently quite stable. It has a faster breeding cycle than other tuna and is a popular choice for many fisheries.
- Albacore Tuna is one of the most plentiful species of tuna found in the ocean and, as such, is one of the most common types of canned tuna found in stores. A full sized Albacore tuna can weigh close to one hundred pounds and be close to five feet in length. It has a darker blue color and is silver on the underneath side. At present many Albacore tuna stocks are fairly healthy and are not at current risk of being overfished.
- Yellowfin Tuna, when canned, is typically called Chunk Light Tuna and is usually very easy to find in grocery stores and supermarkets. Yellowfin tuna is a large predator fish that can weigh close to 500 pounds when full sized and reach lengths of over 7 feet. It’s name comes from a stripe of yellow that runs along its side and its yellow fins.Yellowfin tuna is usually canned in salt water, oil or natural spring water. This type of tuna will have a stronger flavor than Albacore Tuna and may be similar in taste to swordfish. Unfortunately the Yellowfin Tuna is in decline because of excessive human consumption and unsustainable fishing practices.
These three species of tuna fish are the most commonly consumed and most commonly used for canning. They each have unique characteristics, flavor and ocean habitation patterns. Knowing more about what species of tuna you are eating and it’s relative strength as a species is a good start for choosing a sustainable tuna brand. Of course when buying canned tuna always ensure that the tuna species is listed prominently on the can and try to choose canned tuna that is caught by pole and line fishing. As connoisseurs of canned tuna we want to help promote sustainable canned tuna, to ensure the world can enjoy eating tuna for many years to come.
tuna packed in olive oil
tuna packed in water
Turns out tuna is not just for sandwiches! In fact, it’s perfect for appetizers, soups, main dishes, casseroles, pasta dishes and all kinds of salads.Tuna consistently makes the top-choices list for “best canned items” to keep on hand. You’ll find canned tuna packed in water, oil or brine; it can be salted or unsalted and you can choose the variety of tuna you want. Below are some of my favorite ways to use canned tuna.
Tuna Florentine Soup
Ingredients
- 1 pouch (6.4 oz.) or can white tuna in water
- 1 cup chopped onion
- 2 carrots, peeled and chopped
- 1 stalk celery, chopped
- 2 tablespoons olive oil
- 1 can (15 oz.) white beans (cannellini)
- 1/2 cup dry orzo (or other small pasta)
- 6 cups low sodium Chicken Broth
- 3 oz. fresh spinach (about 2 cups)
- 2 tablespoons prepared pesto
- Parmesan cheese for garnish
Directions
Heat olive oil in large saucepan over medium heat. Add onion, carrots and celery and cook until vegetables are soft, about 5 minutes.
Mix in white beans, orzo and chicken broth and cook for 7 -8 minutes or until pasta is tender.
Stir in pesto and tuna. Add spinach and stir until just wilted.
Serve with parmesan cheese.
Tuna Sliders
For 10 mini burgers
Tuna Patties
- 1 tablespoon olive oil
- 1 small celery stalk, finely minced
- 1 teaspoon minced jalapeno pepper (or any hot pepper)
- 1 clove of garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon celery seeds
- 1/4 teaspoon coarse salt
- Fresh ground pepper
- 3 cans tuna in olive oil
- 1/3 cup of Panko (Japanese bread crumbs)
- 1/4 cup of fresh parsley, finely minced
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon Mustard
- 3 minced scallions
- 1 egg (beaten)
- 2 tablespoons flour (+ extra flour for dusting the patties)
- 10 slider rolls
Coleslaw
- 1 cup finely shredded red cabbage
- 1 cup finely shredded white cabbage
- 1 cup finely shredded carrots
- 1 1/2 tablespoons of brown sugar
- 1/2 teaspoon salt
- 1/2 cup fresh parsley, finely minced
- 1/4 cup mayonnaise
- 1 teaspoon Dijon Mustard
- 1 tablespoon poppy seeds
- 1 lime, juiced
- 1 lemon, juiced
- Fresh ground pepper to taste
Directions
For the coleslaw:
In a large bowl, mix the cabbages with the sugar and the salt, cover and refrigerate for 1/2 hour. Then add the carrots and parsley. Mix the rest of the slaw ingredients together and add them to the cabbage. Adjust salt if necessary.
For the patties:
In a small pan add the olive oil, jalapeno, celery, garlic, cayenne pepper, celery seeds, salt and pepper. Cook for 4-5 minutes and set aside.
In a large bowl, shred the tuna; add the panko, parsley, mayonnaise, mustard, flour, egg and scallions. Mix well and add the cooked celery and garlic mixture.
Flour your hands and make small balls (size of a golf ball) and gently flatten them to the desired size (just a little bit bigger than the bun you will use, as they will shrink while cooking.
Lightly flour each patty and refrigerate them for 10-15 minutes on wax paper. This will make them firmer and easier to saute.
Saute the patties in a large skillet with 1-2 tablespoons of hot oil. Cook until golden brown.
Warm the buns without toasting them. Put a patty in each bun and top with the slaw to serve.
Mediterranean Tuna Salad
Ingredients
- 3 hard-cooked eggs, peeled and diced
- 1 (6-ounce) can tuna, packed in water, drained
- 2 tablespoons finely chopped red onion
- 1/4 cup pitted kalamata or black olives, sliced
- 1/4 cup crumbled feta cheese
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon red wine vinegar
- Coarsely ground black pepper
- 4 cups mixed greens
Directions
Combine eggs, tuna, onion, olives and feta cheese. Combine olive oil and vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with pepper. Serve over mixed greens.
Zucchini Fettuccine
Ingredients
- 1 pound fettuccine
- 1 tablespoon butter
- 1/2 onion finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup vegetable or chicken broth
- 1/2 cup white wine
- 2/3 cups half & half or cream
- 1 cup frozen peas, defrosted
- 2 zucchini cut lengthwise, into thin ribbons
- 1/2 cup Parmesan cheese, plus extra for serving
- 2 cans or pouches tuna in olive oil
- 1/4 cup of minced scallion
- 3 teaspoon of lemon juice
Directions
Boil water with salt and cook the pasta “al dente”.
Place the zucchini ribbons in the pasta water during the last 2 minutes.
Drain the pasta and the ribbons and set aside.
In a large skillet, melt the butter; add the onion, salt and pepper. Cook until golden brown. Approximately 5 minutes.
Add the white wine, boil for 1 minute and add the broth. Boil again for a couple of minutes, add the peas and the half & half; cook for 1 minute and add the tuna at the just to warm it. Do not over mix or shred the tuna. Add the fettuccine and ribbons to the sauce, the lemon juice, parmesan cheese and scallions. Gently mix and serve with a little Parmesan cheese on top.
Tuna Stuffed Potatoes
Ingredients
- 8 red skin medium-large size potatoes
- 1 tablespoon salt
- 2 cans or pouches tuna in olive oil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup of Parmesan cheese
- 2 tablespoons olive oil
- 1/2 cup chopped fresh tomato (small cubes without seeds)
- 1/4 cup julienned roasted peppers
- Salt and pepper to taste
Directions
Heat the oven to 375 degrees F.
In a large pot of cold water put the unpeeled potatoes. Add 1 tablespoon of salt and boil. After the water returns to boiling, cook for 20 minutes or until tender.
In a bowl mix the ricotta cheese, tomatoes, roasted pepper, salt and pepper to taste.
When the potatoes are done, drain and set aside to cool. Cut off the top of the potato and with the help of a spoon remove about a third of the potato and add it to the ricotta mixture. Repeat with remaining potatoes.
Then add the mozzarella and tuna to the ricotta mixture. Carefully combine; don’t flake the tuna.
Stuff the potatoes with the filling, top each with parmesan cheese and place in a baking dish.
Bake for 8-10 minutes and the parmesan is golden brown.
Tuna Stuffed Shells
Ingredients
24 jumbo shells, cooked al dente
Stuffing:
- 1/2 cup fat free half and half
- 1 cup fresh mushrooms, sliced
- 1/4 cup white wine
- 1 tablespoon butter
- Salt and pepper to taste
- 2 cans or pouches tuna in olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 8 baby zucchinis, sliced thin and each slice cut in half
- 1/2 cup Parmesan cheese
Sauce:
- 4 cups canned diced Italian tomatoes
- 1 finely chopped onion
- 1 finely chopped bell pepper
- 4 minced garlic cloves
- 2 tablespoons parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons olive oil
- Salt and pepper
Directions
For the stuffing:
In a skillet sauté the mushrooms in the butter. Add salt and pepper to taste and cook for 10 minutes. Add the white wine, reduce to half and add the half & half. Cook for 5 more minutes and set aside to cool.
In a bowl: mix the ricotta and mozzarella cheese, add the tuna with the olive oil, the cooked mushroom mixture, parsley, zucchini, half the parmesan cheese and salt and pepper. Mix gently.
For the sauce:
Heat the olive oil in a saucepan; add the garlic, onion and bell pepper. Cook for 5-8 minutes on medium heat, then add the tomatoes. Cook for 20 more minutes until flavors are blended and the sauce has reduced about 20%. Add salt and pepper to taste followed by the parsley and oregano. Turn off the heat and set aside.
Stuff the shells with the tuna and ricotta stuffing. Place about 1″ of tomato sauce in the bottom of a 9×13 inch baking dish. Place the stuffed shells over the sauce, stuffing face up. Cover with foil and bake for 20 minutes at 350° F. Uncover, add the remaining Parmesan and cook for 5 more minutes.
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Flatbread is thin and, in many instances, made without yeast. Many cultures have their own version and it was probably one of the earliest bread products ever made. Some of the oldest examples of food found in tombs and archaeological sites have been flatbreads. They vary widely in size, shape, texture and ingredients.
Unleavened flatbread has a special symbolic role for several religions, especially Judaism. Matzo is a common example and it traditionally takes the form of a rectangular crisp cracker. Tortillas are a softer version, made with corn or flour, depending on the region and the dish. The disparity between these two dishes helps to illustrate the wide range of flatbreads eaten around the world.
Some other examples include chapati, injera, pizza, pita, lavash, puri, barbari, arepas, and naan. Many of these breads are designed to work like eating utensils for scooping up foods from a common serving platter. They can also be wrapped or rolled around foods, stuffed like sandwiches or eaten plain. Almost every culture with access to grain has devised some kind of bread that is flat, made from ingredients, like wheat, teff, corn, rye or rice.
The most basic flatbread is made from ground grain and water. Many cooks also add salt and oil for additional flavoring. Leavened breads may be made with yeast and they may also include eggs in some types. The variants certainly do not stop with the basic recipe, however, and the dough can be mixed with herbs, spices and vegetables, such as dill, thyme, cumin, coriander seed, onions, or garlic.
Kiosk (in Cesena)
In the case of pizza and focaccia, the bread may be topped with a wide variety of ingredients. Piadina is a thin Italian flatbread, typically prepared in the Romagna region (present-day Emilia-Romagna.). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia), although nowadays flat pans or electric griddles are commonly used. Piadine are usually sold immediately after preparation in specialized kiosks. They can be filled with a variety of cheeses, cold cuts and vegetables and sometimes with sweet fillings, such as jam or Nutella. There may be minor differences in the fillings, depending on the area of production. Piadine produced around Ravenna are generally thicker, while those produced around Rimini and the Marche region are thinner but the diameter is greater.
Flat breads can be stored in several ways: Room temperature: 5 days; Refrigerated: 25 days; Frozen: 6 months – Quality is not compromised when frozen. Thaw at room temperature.
Flatbreads Without Yeast
Skillet Flatbreads
These flatbreads are great for stuffing or rolling around a variety of ingredients, especially cheese and roasted red peppers.
Ingredients:
- 3 cups Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons dried Italian herbs
- 3 tablespoons olive oil or vegetable oil
- 1 cup ice water
- 2 to 3 additional tablespoons vegetable oil, for frying
Directions
Place the flour, baking powder, Italian seasoning and salt in a large mixing bowl and stir to combine.
Add the oil and ice water and mix to make a soft, cohesive dough. Adjust with additional flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap and let rest for 10 minutes.
Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour and roll to a rough circle or oval, about 1/4″ thick or hand shape the pieces by flattening between your palms.
In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Turn and fry on the second side for another 2 minutes. Or you can put a griddle pan on high heat and cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred – you’ll need to do this in batches.
Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.
Yield: 10 to 12 flatbreads.
Whole Wheat Piadina (Italian Flatbread)
Ingredients:
- 4 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons salt
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon mixed Italian herbs
- 1/2 teaspoon garlic powder
- 6 tablespoons olive oil
- 2 cups ice water
Directions:
Combine the ingredients in the order given, one at a time, stirring well between each addition. Knead a bit by hand for the final mix. Work fast to keep the dough tender.
The dough should be soft but easily rolled out. You may need to add a bit of flour or water depending on the weather and the type of flour you are using.
Cut into 10-12 pieces. Roll out thin on an oiled surface. Create disks approximately 8 -10″ round.
Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill. These work well on the outdoor grill, if the the grill is well oiled. Good toppings are prosciutto and cheese.
Italian Chickpea Flatbread
This recipe is vegan and gluten free.
Ingredients:
- 2.5 cups chickpea flour (also called garbanzo flour)
- 3.5 cups fresh cold water
- 1 teaspoon each salt and black pepper
- 1/4 -1/3 cup extra virgin olive oil
Directions:
Place the flour in a large mixing bowl. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth. Add the salt and pepper.
Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees F. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon.
Prepare a large rimmed cookie sheet by pouring enough olive oil onto the bottom to completely cover the pan.
Once the oven is hot, pour the batter onto the baking pan, making a layer about (1/4) inch deep. Carefully place the pan in the oven and bake for 30 minutes, until golden. Remove the pan from the oven and let cool before cutting and serving. Pesto makes a great topping for this bread.
Flatbreads Made With Yeast
Grilled Onion and Sage Flatbread
Serve this flatbread as an appetizer or for lunch or dinner with a salad and soup. Use any type of herb that you like.
Ingredients:
- 1 large red onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (6 slices)
- 3 tablespoons extra-virgin olive oil, more as needed
- Kosher salt and freshly ground black pepper
- 1 lb. pizza dough, at room temperature
- 12 fresh sage leaves, finely chopped
Directions:
Position a rack in the center of the oven and heat the oven to 450°F.
Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices with oil and season with salt and pepper.
Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Turn the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up and let them sit for 10 minutes to soften further.
Coarsely chop the onions.
Generously coat a 9×13-inch rimmed baking sheet with olive oil. Oil your hands as well, then evenly press the pizza dough onto the sheet pan all the way to the corners. Using your knuckles, make dimpled depressions in the top of the dough.
In a small bowl, mix 2 tablespoons of the oil with 1 teaspoon salt and 1 teaspoon water; brush the dough with the mixture.
In a medium bowl, toss the sage and onion with 1 tablespoon of the oil. Top the dough with the onion mixture. Bake in the center of the oven until the flatbread and onions are browned, 20 to 25 minutes. Season to taste with additional salt and pepper, if needed. Slice and serve.
Carta da Musica/Pane Carasau
Sardinian flatbread is called Pane Carasau.
This Italian flatbread has a crispy, cracker-like texture and is usually seasoned with rosemary and salt. It is also nicknamed “piano paper” or carta da musica which describes it’s thinness. It is said to have been first made by the shepherds in Sardinia, who took it with them into the pastures because it keeps well.
Ingredients
- 1 3/4 cups Unbleached All-Purpose Flour
- 1 1/2 cups Semolina Flour
- 1 envelope Active Dry Yeast
- 1 cup warm water
- Salt
To Serve: fresh chopped rosemary, salt and olive oil
Directions:
Combine the two flours with 1 teaspoon of salt.
In a small cup, dissolve the yeast and a 1/4 cup of the warm water. Let sit until bubbly.
Add the yeast mixture to the flour with the rest of the water. Mix until you have a smooth dough. Cover and let sit 1 hour. Knead for 5 minutes and cover for another hour.
Preheat the oven to 475 degrees F. Spray two flat baking sheets with oil spray. Knead the dough once more and divide into 8 equal balls. Roll each ball out as thinly as you canand place on the baking sheets.
Bake each pan for 5 minutes in the preheated oven.
The breads should blister but not brown. Remove from the oven and pile one on top of the other. Place a board or flat tray on top and let sit until cool.
To prepare for serving,:
Return each bread to the oven for 10 minutes or until golden and crispy. Remove, brush lightly with olive oil, sprinkle with fresh chopped rosemary and salt and return to the oven for a few minutes. Serve warm.
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Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.
A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.
Italian Salad Making Basics
Greens should be loosely wrapped in damp paper or cotton towels and refrigerated until shortly before the salad is to be prepared. Using wooden utensils will help avoid bruising tender greens.
Extra virgin olive oil is always the most essential ingredient and that is usually simply combined with white or balsamic vinegar or lemon, which is especially common in the central southern region of Italy. Only in the last generation or so have Italians begun to explore more elaborate vinaigrettes and dressings.
In any discussion of salad dressings, there are just a couple of things to keep in mind: Always apply the dressing just minutes before serving it, otherwise, the vinegar or lemon will wilt the lettuce leaves. Only dress the amount of salad you intend to eat. You can store the rest in the refrigerator with a wet kitchen towel on top of it. (Tupperware is perfect for storing salad; just be sure the lettuce is thoroughly dry.) If you have any leftover salad dressing, most can be stored in the refrigerator for a few days or more.
Another very important thing to remember before applying whatever dressing you choose, is that it is crucial that you thoroughly dry the lettuce after you’ve washed it; there is nothing worse than a salad with soggy lettuce. If you use a spinner-which is a really great invention-after the first spin, be sure to stop and turn the lettuce. Sometimes the leaves act as a kind of a screen, impeding the water from actually being expelled. If you spin and turn the lettuce a couple of times, you can be sure to enjoy a crisp salad later.
For most green salads, the serving bowl and individual salad plates should be chilled slightly, while the dressing should be at room temperature.
Classic Italian Vinaigrette
Yield: About 1 1/2 cups
Make this dressing up to a week ahead. Add it sparingly to greens along with cracked black pepper.
Ingredients:
- Juice of 1 lemon
- 4 tablespoons red wine vinegar
- Coarse salt to taste
- 3/4 cup olive oil
- 1 teaspoon freshly ground cracked pepper
Directions:
Combine lemon juice, vinegar and salt in small bowl or jar. Stir to dissolve salt. Whisk in olive oil. Let stand 10 minutes. Add pepper add additional salt, if desired.
Spring Salads
One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare: slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh basil leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.
The most classic version of Italian spring salad contains fresh ingredients such as grated Parmesan cheese, fresh garlic and black olives. To prepare: in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.
Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for warmer weather lunches or suppers. To prepare: in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and 1 thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad before serving. Serve cold.
Arugula Salad with Salami and Pecorino Cheese
Serves 4
Ingredients:
- 1/2 clove garlic, pounded to a paste with a pinch of salt
- 1-1/2 tablespoons red-wine vinegar or freshly squeezed lemon juice; more as needed
- 1/4 cup extra-virgin olive oil
- 1 bulb fennel, trimmed
- 4 large handfuls arugula, about 5 oz, washed and dried
- Kosher salt
- 4 oz piece of stick salami, cut into 1/8- to 1/4-inch dice
- 3 oz aged Tuscan Pecorino cheese, cut into 1/8- to 1/4-inch dice
Directions:
Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 10 minutes. Whisk in the oil. Taste and add more salt or vinegar, if necessary.
Just before serving, use a mandolin to thinly slice the fennel. In a large work bowl, combine the shaved fennel with the arugula, salami and cheese. Season with salt and pepper to taste. Gently toss with just enough vinaigrette to lightly coat the greens.
With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.
Tortellini Salad Italiana
Ingredients
- 2-9 oz packages fresh cheese and spinach tortellini (refrigerated, prepared according to package directions)
- 2 cups yellow bell pepper, thinly sliced
- 1 cup fresh small mozzarella cheese balls (bocconcini), halved
- 1 cup tomato vinaigrette dressing, recipe below
- 1/2 cup prosciutto, thinly sliced
- 12 cup basil, thinly sliced
- black pepper, fresh cracked
Directions:
Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour
Tomato Vinaigrette
Ingredients:
- 1 1/4 cups extra virgin olive oil
- 4 cups fresh tomatoes, seeded and finely diced
- 4 tablespoons chopped tarragon leaves
- 4 tablespoons chiffonade basil leaves
- 2 tablespoons minced parsley leaves
- 2 minced shallots
- 6 tablespoons lemon juice
Directions:
In a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice and 1 1/4 cups olive oil. Mix to combine and season with salt and pepper.
Warm Bean Salad With Fresh Herbs and Olives
An excellent side dish to meat or fish. Also good with shrimp added to the salad.
Ingredients:
- 3 cups cooked and drained white beans (or canned). If made from dried beans, save about 1/3 cup of cooking liquid.
- 2 tablespoons extra-virgin olive oil.
- 2 garlic cloves, minced
- 1/2 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh thyme
- Scant 1/3 cup bean cooking liquid, water or chicken broth
- 1/2 cup black olives, pitted and chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 large fresh basil leaves, torn into small pieces or chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt or to taste
- Freshly ground black pepper, to taste
Directions:
Place the beans in a medium nonstick skillet and set aside.
Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.
Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle- do not let garlic burn.
Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.
Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.
Remove from heat and add the lemon juice, salt and pepper. Serve warm or at room temperature.
Italian Seafood Salad with String Beans
Ingredients:
- 1/2 cup extra-virgin olive oil
- 3/4 pound shelled and deveined large shrimp
- Salt and freshly ground pepper
- 1 1/2 teaspoons finely chopped garlic
- 1 cup water
- 1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise
- 1/2 pound bay scallops or quartered sea scallops
- 1 pound mussels, scrubbed and debearded
- 1 1/2 pounds small clams scrubbed
- 3 tablespoons fresh lemon juice
- 1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths
- 1 cup cherry tomatoes, finely chopped
- 2 tablespoons shredded basil leaves
- 1 tablespoon minced flat-leaf parsley
- Cayenne pepper
- Lemon wedges, for serving
Directions:
In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp turn a light pink, about 1 minute. Transfer the shrimp to a platter. Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Pour the pan juices into a bowl and wipe out the skillet.
Heat 1 tablespoon of olive oil in the skillet. Add the squid and scallops. Season with salt and pepper and cook, stirring, for 1 minute. Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer. Transfer to the platter.
Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Add the mussels, clams and the remaining 1/2 teaspoon of garlic and bring to a boil. Cover and cook over high heat until the shells open, about 5 minutes. Using a slotted spoon, transfer the mussels and clams to a large bowl; discard any that do not open. When the shells are cool enough to handle, remove the meat and add it to the platter.
Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil. Simmer over moderate heat until reduced to 1/4 cup. Pour the liquid into a large bowl. Add the lemon juice and the remaining olive oil and let cool. Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.
Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain and cool under running water; pat dry. Add the beans, basil, tomatoes and parsley to the seafood salad. Season with salt and cayenne and serve with lemon wedges.
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For centuries, people have rendered fat, squeezed olives, collected cream and caught fish to obtain the fatty acids their brains, nervous systems, immune systems and body cells need to function well. Luckily for us, things are a bit easier these days and the oils we need for good health are readily available. Not all oils are created equal, though. No one oil can be used for all things; instead, each has its distinct place in the kitchen.
Keep these basic categories in mind when you’re cooking:
For baking: Coconut, palm, canola and high oleic safflower and sunflower oil work best.
For frying: Because they stand up well to the heat, peanut, palm and sesame oil are ideal for frying.
For sautéing: canola, coconut, grapeseed, olive, sesame and high oleic safflower and sunflower oils.
For dipping, dressings and marinades: When it comes to making dressings and marinades, or finding oil that’s perfect to serve alongside crusty bread for dipping, you’re looking for flavor. For this purpose look to avocado, flax, olive, peanut, toasted sesame or walnut oil.
TYPES OF OILS
Avocado Oil: Pressed from avocados, this smooth, nutty oil is more than 50% monounsaturated, making it a heart-healthy choice. Use it in salad dressings or to saute fish, chicken, sweet potatoes or plantains.
Canola Oil: A cousin to cabbage and Brussels sprouts. In fact, it’s a variety of rapeseed that’s part of the mustard family. It’s beneficial due to its fatty acid profile and omega-3 and low saturated fat contents. It is perfect for light cooking, sauces and desserts, such as, homemade mayonnaise or tender cakes.
Coconut Oil: Pressed from the fruit of the coconut palm tree, coconut oil is ideal for light and subtly flavored dishes. This oil is particularly good to use for making popcorn and hash browns.
Corn Oil: Most corn oil is extracted only from the germ of the corn kernel and is golden yellow in color; unrefined oil will have a darker color and richer corn taste. Use in salad dressings and dips with stronger flavors like peppers or garlic.
Grapeseed Oil: Grapeseed oil is extracted from the seeds of grapes, a byproduct of the winemaking industry. Use it on salads and raw veggies or in dips, sauces and salsas. Mix grapeseed oil with garlic and basil, then drizzle it on toasted bread.
Olive Oil: A mainstay of the Mediterranean diet and one of the oldest known culinary oils, olive oil is a heart-friendly monounsaturated fat. Extra virgin olive oil results from the first cold-pressing of olives. Regular olive oil is a blend of refined olive oil and extra virgin olive oil. Drizzle over hummus or grilled vegetables.
Peanut Oil: Peanut oil’s high monounsaturated content makes it heart-healthy. Peanut oil is excellent for frying, light sauteing and stir-fries.
Sesame Oil: The seed of the sesame plant provides sesame oil, which has a high antioxidant content. Unrefined sesame oil is a key flavor component in sauces or dressings. Use refined sesame oil for high heat frying and toasted sesame oil for stir fries and Asian sauces and dips.
HEALTH FACTS
Fats and oils also play crucial roles in stabilizing blood sugar levels, providing raw materials for making hormones and contributing to a healthy immune system. But remember everything in moderation. Since all fats are calorie-rich, remember not to overindulge.
Fats are one of the three major nutrients of the human diet. The other two are carbohydrates and protein.Triglycerides are the chemical form of fats in food and in the body. Think of fats as a building and triglycerides as the bricks that give it shape. Every triglyceride “brick” consists of a mixture of three fatty acids — saturated, monounsaturated and polyunsaturated.
A particular fat is defined by the combination of fatty acids that make up its “bricks.” The triglyceride bricks in olive oil, for example, have many more monounsaturated fatty acids than it does saturated or polyunsaturated fatty acids, making olive oil a monounsaturated fat.
MONOUNSATURATED
Monounsaturated fats are heart-healthy because they maintain good HDL cholesterol levels while lowering bad LDL cholesterol levels. They are more chemically stable than polyunsaturated fat but not as stable as saturated fat. This means they keep better than polyunsaturated oils but not as well as saturated oils.
They are most appropriate for light cooking or used raw in salad dressings and the like. Oils that are predominantly monounsaturated include olive, avocado, peanut and sesame. When stored at room temperature, monounsaturated fats are typically liquid, but they are likely to solidify when stored in the refrigerator.
POLYUNSATURATED
Due to their unstable chemical structure, polyunsaturated fatty acids are more susceptible to rancidity than saturated and monounsaturated fatty acids, especially after prolonged contact with oxygen, light or heat. Oils that are predominately polyunsaturated include walnut, grapeseed, soy, corn and fish oils. These are liquid at room temperature.
Many experts don’t recommend polyunsaturated oils for cooking because they are so easily damaged by heat. They are best used in their raw form, and used quickly at that. Never keep polyunsaturated oils beyond their expiration date. If cooking is necessary, use low temperatures. Polyunsaturated oils should be stored refrigerated in dark bottles.
SATURATED
Saturated fats are the most chemically stable, giving them a long shelf life and the ability to withstand high cooking temperatures. Typically solid at room temperature, saturated fats are found primarily in animal fats and tropical oils.
In general, animal fats such as butter, cream and tallow are predominantly saturated, however, two of the most highly saturated fats — coconut oil and palm kernel oil — come from vegetable sources. Furthermore, animal fats like lard, chicken fat and duck fat are predominantly monounsaturated, while fish oils are predominantly polyunsaturated. And, it is interesting to note that the fatty acid composition of animal fat can vary depending on the diet of the animal.
Animal fats have their place in the kitchen. Many believe that lard makes the best pie crust, and several traditional Hispanic dishes rely on lard for their distinctive flavor. Butter is the most common animal fat in the kitchen and good quality butters are available, as are cream and other dairy-based products used in cooking.
TRANS FATS
Trans fatty acids are chemically altered, man-made fats found in partially hydrogenated oils. The hydrogenation process, in common use since the early 20th. century, injects hydrogen into vegetable fats under high heat and pressure. This saturates what was previously an unsaturated fat and results in a chemical configuration that is not found in nature and is very rich in trans fatty acids. This is done to make vegetable oils, which are normally liquid at room temperature, solid and more chemically stable, thereby extending the shelf life of products in which they are used. Very small amounts of trans fats do occur naturally in some products such as milk, cheese, beef or lamb.
Trans fats are doubly harmful because they lower HDL (good) cholesterol and raise LDL (bad) cholesterol levels, increasing the risk of coronary heart disease. In fact, trans fatty acids have an even worse impact on cholesterol levels than diets high in butter, which contain saturated fat. A 2002 report by the Institute of Medicine (a branch of the National Academy of Sciences) concluded that trans fats are not safe to consume in any amount.
The Trans Fat Labeling Law
Effective since January 1, 2006, all products that have a Nutrition Facts Panel must declare the amount of trans fat per serving. This has forced many conventional food manufacturers to reduce or eliminate trans fats from their products. But trans fat still has a significant presence in restaurants and with other food vendors who are not affected by the labeling law.
Some packaged products may still contain significant amounts of trans fats, such as: margarine, shortening, baked goods (pastries, pies, cookies, doughnuts), breakfast cereals, fried foods, crackers and snack foods such as potato chips.
SOME FACTS ABOUT OIL
Heat and light can damage oils, particularly polyunsaturated ones, so keep them in the refrigerator to avoid rancidity. For the record, you’ll know your oil is rancid if it takes on a characteristic bad taste and smell, in which case you should toss it and buy fresh oil.
Some oils, olive oil among them, become cloudy or solidified when refrigerated. It doesn’t affect their quality at all. A few minutes at room temperature and the oil will be back to normal.
Heating oils beyond their smoke point — the temperature at which the oil begins to smoke, generating toxic fumes and harmful free radicals — is never a good idea. Always discard oil that’s reached its smoke point, along with any food with which it had contact. Unsure of an oil’s smoke point? Most labels on bottles of oil will give you the correct temperature.
Some oils are refined to make them more stable and suitable for high temperature cooking. Keep in mind, though, that the process removes most of the flavor, color and nutrients from the oils, too. That’s why refined oils are acceptable for baking and stir-frying, where their high smoke point and neutral flavors are a plus. On the other hand, unrefined oil is simply pressed and bottled so it retains its original nutrient content, flavor and color. Unrefined oils add full-bodied flavor to dishes and are best used for low- or no-heat applications.
Recipes To Try
COCONUT OIL
Whole-Wheat Ginger Scones
Coconut oil is the perfect non-dairy fat to use for scones and other baked goods. These scones have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.
Ingredients:
- 2 cups whole-wheat pastry flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons coconut oil
- 2/3 cup buttermilk
- 1 tablespoon agave nectar or mild honey
- 1/2 cup finely diced candied ginger
Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
Sift together the flour, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you’re using a mixer, it will still have some lumps.
Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.
Yield: 12 scones.
GRAPESEED AND WALNUT OILS
Radicchio Salad With Beets and Walnuts
Walnut vinaigrette is especially good with bitter greens like radicchio.
For the dressing:
- 1 tablespoon sherry vinegar or fresh lemon juice
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1/2 to 1 teaspoon Dijon mustard (to taste)
- 1 very small garlic clove, puréed
- 2 tablespoons grapeseed oil
- 2 tablespoons walnut oil
- Freshly ground pepper
For the salad:
- 4 small golden or red beets, roasted, peeled and cut in wedges
- 1 large or 2 small radicchio,
- 2 tablespoons broken walnuts
- 4 to 6 white or cremini mushrooms, sliced
- 2 teaspoons minced fresh tarragon
- 2 teaspoons minced chives
Directions:
Make the dressing: In a small bowl, whisk together the sherry vinegar or lemon juice, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the grapeseed oil and the walnut oil. Add freshly ground pepper to taste.
Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Yield: 4 servings.
AVOCADO OIL
Pan-Roasted Sea Bass with Citrus and Avocado Oil
Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.
Yield: Makes 4 servings
Ingredients:
- 2 oranges
- 2 pink grapefruits
- Kosher salt, freshly ground pepper
- 4 – 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1″ thick)
- 1 tablespoon grapeseed oil
- 1 avocado, halved, pitted, peeled, cut into wedges
- 4 tablespoons avocado oil
Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4–5 minutes.
Turn fish, transfer to oven, and roast until just opaque in the center, 3–5 minutes.
Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.
PEANUT OIL
Sear-Roasted Pork Chops with Balsamic-Fig Sauce
Be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.
Serves four. Sauce yields about 1/2 cup, enough for four servings.
For the Pork:
- 4 boneless center-cut pork chops, 1 to 1-1/2 inches thick (2 to 2-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 2 tablespoons peanut oil
For the Balsamic-Fig Sauce:
- 1 cup low-salt chicken broth
- 3 tablespoons. balsamic vinegar
- 1/4 cup finely chopped dried figs
- 1-1/2 tablespoons honey
- 1 teaspoons. chopped fresh thyme
- 1 tablespoon unsalted butter, cut into four pieces
- Kosher salt and freshly ground black pepper
For the Pork:
Heat the oven to 425°F. Turn the exhaust fan on to high. Pat the pork chops with paper towels. Season both sides generously with salt and pepper (about 1 teaspoon of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat. Add the oil, swirl it around the pan, and then evenly space the pork chops in the pan. Cook without touching for 2 minutes.
Using tongs, lift a corner of the pork, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more min. before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.
Roast until the pork reaches an internal temperature of 145°F and is just firm to the touch, about 5 to 8 minutes. Using potholders, carefully remove the pan from the oven, transfer the pork to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.
For the Balsamic-Fig Sauce:
Pour off any excess fat from the skillet. Return the pan to high heat and add the chicken broth and balsamic vinegar. Cook, scraping the pan with a wooden spoon to incorporate any browned bits, until the broth is reduced to about 1/2 cup, about 5 min. Stir in the figs, honey, and thyme and cook until the sauce is reduced by another 1 to 2 tablespoons, about 1 min. Add the butter and swirl it into the sauce until it’s completely melted. Season with salt and pepper to taste. Drizzle the sauce over the pork chops.
OLIVE OIL
Olive Oil-Braised Vegetables
Serves 4-6
Ingredients0
- 1 cup extra-virgin olive oil
- 1 tablespoon anchovy paste
- 1/2 teaspoon crushed red chili flakes
- 6 sun-dried tomatoes, thinly sliced lengthwise
- 6 cloves garlic, peeled and smashed with the side of a knife
- 6 sprigs rosemary
- 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
- 1 lb. baby Yukon Gold or new potatoes
- 1 medium head broccoli, cut into florets, stalk cut into large pieces
- 1/2 medium head cauliflower, cut into florets, stalk cut into large pieces
- 2 tablespoons finely chopped parsley
- 2 sprigs marjoram, stems removed
- Kosher salt and freshly ground black pepper, to taste
Directions:
Put the olive oil, anchovy paste, chili flakes, sun-dried tomatoes, garlic, rosemary , and lemon slices in a 6-qt. Dutch oven. Place over medium high heat and cook, stirring occasionally , until fragrant and the garlic and the lemon slices are lightly browned, about 5 minutes.
Add the potatoes, broccoli, and cauliflower to the pot and stir once or twice to coat in oil. Cook, covered, without stirring, until the vegetables begin to brown and soften, about 30 minutes.
Stir vegetables gently, replace the lid, and reduce the heat to medium-low; cook until the vegetables are very soft and tender, about 30 minutes more.
Remove the vegetables from the heat, and stir in parsley and marjoram. Drain vegetables and place in a serving dish. Season with salt and pepper.
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- http://jovinacooksitalian.com/2012/05/16/italian-liquid-gold/
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Do you eat the same food for three to four days in a row or eat the same food at the same meal day after day? Perhaps you eat peanut butter and jelly sandwiches for lunch every day. Or you always eat peanuts for a snack. Sound familiar?
It’s so easy to fall into an eating rut. Having the same breakfast, lunch, or dinner, day in and day out, offers convenience and comfort. No need to think about what to eat or where to find it.There are no surprises when you pour yourself a bowl of the same cereal for breakfast day after day.
The foods people get hooked on are the usual — burger and fries, chips and soda and pepperoni pizza. Rarely do you hear of anyone stuck on broccoli for days or months.
That doesn’t mean that eating the same thing again and again has to be unhealthy. One person who made an eating rut work to his advantage was Jared Fogel of Subway fame. In less than a year, he says, he lost 235 pounds on a diet of coffee for breakfast; a 6-inch low-fat turkey sub with extra veggies, baked chips, and diet soda for lunch; and a 12-inch veggie sub for dinner.
You’re probably the best judge of whether you’re in an eating rut. However, just in case you are in a rut, here are some ideas for getting out of that rut:
- Next time you go to the grocery store, venture out of the familiar aisles. Buy brown or wild rice instead of white, pita pockets instead of white bread, and pears instead of bananas.
- Challenge yourself to try one new food each week.
- Pick up a healthy dinner from a restaurant instead of having pizza delivered.
- Have the sandwich you usually choose for lunch for breakfast instead.
- Try slight alterations to your old standbys: accessorize your sandwich with spinach leaves instead of lettuce, stir sliced veggies into your scrambled eggs, choose a new type of cheese for your casserole.
- Don’t say “Yuck” when friends want to try an ethnic restaurant that serves unfamiliar cuisine.
- Visit a farmers market.
- Take a cooking class.
- Buy a new cookbook or get a subscription to a healthy cooking magazine.
Here are some new ways to prepare some classic foods:
Old Favorite
Linguine with Clam Sauce
6 servings
Ingredients:
- 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 1/3 cup bottled clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 to 3/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 dozen littleneck clams
- 8 cups hot cooked linguine (about 1 pound uncooked pasta)
Directions:
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients (clam juice through clams). Cover and cook 10 minutes or until clams open.
Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss again.
New Twist
Spaghettini in Clam Broth with Cherry Tomatoes
4 servings
Ingredients:
- 1 small leek, thinly sliced into rounds
- Fine sea salt
- 2 cans minced clams, undrained
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1/4 cup dry white wine
- 6 oz. spaghettini or angel hair pasta or spaghetti
- 1/2 pound cherry tomatoes, cut in half
- 1 tablespoon finely chopped flat-leaf parsley
- 1 small carrot, peeled and thinly sliced into rounds
- 1/3 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 sprig fresh oregano, chopped
Directions:
Wash the sliced leek well in a bowl of cold water, agitating it, then lift out and pat dry. Set aside.
Combine the undrained clams, 1 1/2 tablespoons oil and wine in a small bowl.
Bring a large pot of salted water to a boil. Cook pasta in the boiling water until al dente. Drain and set aside (do not rinse).
In a large skillet, heat remaining 2 tablespoons oil over medium heat. Add leek, carrot and bell pepper; cook, stirring frequently, 5 minutes.
Add tomatoes, garlic and 1/4 teaspoon salt. Cook 30 seconds; add clam mixture; gently simmer until carrot is tender, about 5 minutes.
Then add cooked pasta and parsley; toss just to combine. Top with plenty of fresh cracked pepper. Remove from heat.
Old Favorite
Restaurant Style Baked Flounder With Crabmeat Stuffing
4 Servings
Ingredients:
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 1/2 small red bell pepper, finely chopped
- 3/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 2/3 cup light cream
- 8 oz. crabmeat
- 3 teaspoons chopped parsley
- 4 flounder fillets
- 3/4 cup white wine
Directions:
Heat a nonstick skillet over medium heat. Coat pan with nonstick cooking spray, add butter, then the onion and red pepper. Cook until softened, stirring occasionally about 4 minutes. Stir in 1/2 teaspoon of Old Bay, 1/8 teaspoon of the salt and the light cream.
Increase heat to medium high and bring to boil; cook for 1 minute or until thickened. Gently fold in crabmeat and 2 teaspoons of the parsley. Refrigerate 30 minutes.
Heat oven to 400 degrees. Coat a 13×9 inch baking dish with cooking spray. Place one of the flounder fillets, skinned-side up on work surface, then spoon 1/2 cup crab mixture onto one end of fillet; roll up, creating a small bundle. Repeat using remaining fillets and crab.
Transfer bundles to baking dish, seam side down, and sprinkle with remaining 1/4 teaspoon Old Bay, 1/8 teaspoon salt and 1 teaspoon parsley. Add wine to the pan; transfer to the oven. Bake for 20 minutes or until fish is solid white and flakes easily with a fork.
New Twist
Shrimp and Mango-Stuffed Fish Fillets
Ingredients:
4 flounder fillets
Stuffing
- 1/2 cup finely processed crumbs, from Italian bread, crusts removed
- 1 cup finely chopped shrimp (about 8 oz. shelled)
- 1/2 cup finely diced mango
- 2 tablespoons minced scallions
- 1 tablespoon diced pimientos, drained
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon minced chives
Sauce
- 2 tablespoons butter, melted
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh parsley
- Dash paprika
Directions:
Preheat oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
In a medium bowl combine all the stuffing ingredients. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in baking dish.
Combine the butter and lemon juice and drizzle over the fish rolls. Sprinkle with paprika and parsley.
Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
Old Favorite
Classic Lasagna
Ingredients:
Sauce:
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (28 oz.) container Pomi tomatoes
- 1 (6 oz.) can tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
Filling:
- 2 eggs
- 3 cups ricotta cheese
- 1/2 cup parmesan or romano cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
Lasagna:
- 1 pound mozzarella cheese, thinly sliced
- 16 lasagna noodles
Directions:
Preheat oven to 375 degrees F. Spray a 9x13x2 inch baking dish with olive oil cooking spray.
Make sauce:
Heat oil in large saucepan and add garlic, basil, tomatoes, tomato paste, seasonings, salt and pepper. Simmer uncovered for 1 hour, stirring occasionally.
Make filling:
Beat eggs. Add ricotta and parmesan cheeses, salt and parsley. Refrigerate until needed.
Cook pasta:
Bring a large pot of water to a boil, add salt and cook lasagna noodles according to package directions. Drain.
To assemble:
Spread ½ cup sauce on the bottom of the baking dish. Top with 3 noodles, 1/3 ricotta mixture, 1/3 mozzarella, and 1/4 of the sauce. Repeat 2 more times. Top the last 3 noodles with sauce and cover tightly with foil. Bake 45 min. Let stand 15 minutes before cutting.
New Twist
Deconstructed Lasagna
Serves 4
Ingredients:
- 1/2 cup ricotta
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 8 lasagna noodles
- 1 small garlic clove, minced
- 2 pints grape tomatoes, halved
- 2 zucchini (about 1 pound total), halved if large and thinly sliced
- 1 tablespoon torn fresh basil leaves, plus more for serving
Directions
- In a small bowl, combine ricotta, Parmesan, and the 2 teaspoons oil; season with salt and pepper.
- In a large pot of boiling salted water, cook noodles according to package instructions; drain and separate on kitchen towels. Cut each noodle in half.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl.
- Add zucchini to the skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
- Place some tomatoes in each of four pasta bowls; top with a noodle and a spoonful of ricotta, some zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Old Favorite
BBQ Sirloin Steak
6 servings
Ingredients:
- 1/2 cup barbecue sauce
- 2 tablespoons orange marmalade
- Dash ground cinnamon
- 1 boneless beef sirloin steak (1-1/2 lb.), 1-1/2 to 2 inches thick
Directions:
Heat grill to medium-high heat.
Mix barbecue sauce, marmalade and cinnamon.
Grill steak 8 to 10 min. on each side or until medium rare to medium (125 to 130 degrees), brushing with barbecue sauce mixture after turning steak. Let rest 5 minutes before slicing.
New Twist
Baked Steak
Serves 6
Ingredients:
- 8 oz mushrooms, thinly sliced
- 2 stalks celery, thinly sliced on a diagonal
- 1 lemon, very thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 -2 pound, 2 inch thick sirloin steak
- 2 cloves garlic, finely chopped
- 1 cup ketchup
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Worcestershire sauce
Directions:
Heat oven to 400°F.
In a roasting pan, combine the mushrooms, celery, lemon slices, onion, oil, and 1/4 teaspoon each salt and pepper.
Season the steak with 1/2 teaspoon each of salt and pepper, rub in the garlic and place steak on top of the vegetables.
In a small bowl, whisk together the ketchup, lemon juice and Worcestershire sauce.
Spoon the ketchup mixture over the top of the steak and roast 30 to 35 minutes for medium-rare (when a meat thermometer registers 125°F). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing. Serve the steak with the vegetables.
Old Favorite
Fried Green Tomatoes with Remoulade Sauce
6 servings
Ingredients
- 3 or 4 large firm green tomatoes
- Salt
- 2 cups vegetable or peanut oil, for deep-frying
- 1 cup buttermilk
- 2 cups self-rising flour
- 1/2 teaspoon freshly ground black pepper
Directions:
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. Drain on paper towels.
Add pepper to the self-rising flour in a shallow bowl. Pour buttermilk into another shallow bowl.
In a large skillet for deep-frying, heat the oil over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour. Deep-fry until golden brown. Drain on paper towels. Serve with the Remoulade Sauce.
Remoulade Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon chopped shallots
- 1 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Chill.
New Twist
Baked Green Tomatoes with Onion Relish
Serves 6
Ingredients:
- 1 cup Italian seasoned Panko crumbs
- 1/4 cup extra virgin olive oil
- 3 tablespoons water
- 3 cloves garlic, minced
- 2 tablespoons Parmesan cheese, freshly grated
- 3 green tomatoes, each cut into 4 slices
- Sea Salt
Directions:
Preheat oven to 400° F. Spray a baking sheet with cooking spray. Sprinkle the tomato slices lightly with sea salt.
Combine bread crumbs, olive oil, water, garlic, and Parmesan cheese in a small bowl. Place tomato slices in a single layer on the baking sheet. Divide the crumb mixture evenly over each tomato slice.
Bake about 20 minutes or until brown and crispy. Serve with Onion Relish.
Onion Relish
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 2 large sweet onions, such as Vidalia, halved lengthwise and sliced
- 2 1/2 tablespoons sugar
- 1 large clove garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1/4 cup distilled white vinegar, plus more to taste
- Pinch of salt
- Freshly ground pepper to taste
Directions:
-
Heat oil in a 12-inch skillet over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated, 10 to 20 minutes. Uncover and cook, stirring, until onions turn deep golden, 10 to 20 minutes more. (Add 1 or 2 tablespoons water if the onions start to stick.)
-
Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add 1/4 cup vinegar and cook until most of the liquid has evaporated, about 3 minutes. Season with salt, pepper and more vinegar, if desired.
Related articles
- Easy Summer Recipe: Linguine with Clams (bumptobean.com)
- http://www.eatwithoutguilt.com/stuck-in-diet-rut-how-to-get-out-of-it-easily
- http://feelingfitwithdana.blogspot.com/2012/01/stuck-in-food-rut.html
- http://www.messyquest.com/?p=513
- http://www.eatingrules.com/2011/02/how-to-get-out-of-a-food-rut/
Benefits of Buying Seasonal Produce
Cost: Seasonal food is often cheaper than out of season produce because it doesn’t require anywhere near as much effort to produce. If it’s the right season, food can be pretty much left to grow on it’s own, meaning it’s far less labor intensive and time-consuming. As consumers, we have gotten used to seeing strawberries in our stores all year round and many of us don’t realise the hidden costs of having out of season produce available. We may, also, forget what the taste of real, seasonal strawberries are like.
Flavour/taste: Blueberries and cherries taste great in the summer but buy them in the winter and you will be disappointed with the taste, texture and flavor. Food that’s allowed to grow and ripen properly is far tastier than artificially produced food that’s travelled thousands of miles to reach the supermarket shelves. On a positive note, some supermarkets are starting to stock produce from local suppliers and you often find the number of air miles (or the country of origin) printed on the packaging which allows us to make a more informed choice.
New experiences with food: If you follow the seasons (as opposed to a shopping list) you’ll also find a more rich and varied collection of fruit and vegetables, which will entice little ones to experience lots of interesting tastes and textures.
Seasonal Ingredient Map
Use Epicurious’ interactive map to see what’s fresh in your area, plus find ingredient descriptions, shopping guides, recipes, and tips.
http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
Summer Vegetable Pizzas
Most fresh seasonal vegetables are delicious on pizza — thinly sliced red or green tomatoes, sweet peppers (red, green, yellow or orange), red onions, scallions, finely chopped broccoli, sliced mushrooms and asparagus tips. Fresh herbs will give intense flavor and fragrance — oregano, basil, parsley, rosemary, arugula, dill and plenty of fresh minced garlic. Keep the combinations simple and light without adding too much cheese. Thinly sliced green tomatoes with basil leaves, oregano, scallions and garlic are colorful and inviting choices.
Use a mixture of Italian (parmigiano reggiano, asiago, pecorino romano, fontina) and other imported cheeses, such as Irish cheddar, French gruyere or English cheddar. Look for flavorful American artisanal cheeses or sharp white Vermont cheddar (Cabot). Grate and mix two or three cheeses together. Keep the cheeses in the refrigerator until ready to use.
Pizza Dough
All-purpose unbleached flour makes an excellent crust, with a deep golden color and a rich baked taste. Add whole-wheat flour for a more nutritious, nutty taste.
2 cups King Arthur unbleached all-purpose flour and 2 cups King Arthur white whole-wheat flour
2 packages dry rapid rise yeast
2½ teaspoons kosher salt
1½ cups warm water
3 tablespoons extra-virgin olive oil
Mix the flour, salt and yeast in an electric mixer (such as a KitchenAid) using the dough hook, Mix very warm water and the olive oil together. Pour the liquids into the flour mixture. Knead with mixer for about 10 minutes, until the dough comes together. It will form a ball and should be firm and not sticky. Place the dough in a deep oiled bowl covered with plastic wrap. Let it rise in a warm place. It will double in size in about one hour. While the dough is rising, prepare the toppings.
Putting It Together
Preheat the oven to 400 degrees. You will need two large pizza baking pans, greased and very lightly sprinkled with cornmeal.
Shape the dough to fit the pizza pan using oiled fingers. Repeat with the other half of the dough.
Sprinkle the dough with a small amount of the grated mixed cheeses. This will help to seal the dough and keep it crisp. Top with sliced tomatoes, other vegetables, garlic and herbs. Season the pizza with freshly ground white pepper. Lightly sprinkle more grated mixed cheese or crumbled feta or shredded mozzarella cheese on top.
Don’t use too many ingredients and leave space between the toppings, so that the pizza will turn out crisp. The preheated oven should have racks on the bottom and the middle. Place one pizza on the bottom rack and one on the middle rack for about 10 minutes. Switch positions and bake for another 8 to 10 minutes until the cheese is melted, but not brown. Pizzas can be baked separately on the middle rack for 15 to 20 minutes.
Some Ideas To Get You Started
green tomato, broccoli, asparagus, basil, and cheese pie
red tomato, yellow squash, sweet peppers, and red onion pie
Summer Vegetable Pizza
When peppers, sweet corn, and cherry tomatoes are at their peak, there’s nothing like enjoying them on pizza.
- 1 large pizza crust, recipe above
- 1 cup homemade marinara sauce
- 2 cloves crushed garlic
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1 cup fresh corn kernels
- 2 bell peppers, sliced thin
- 1 cup halved cherry tomatoes
- salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh basil leaves
- 1 1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 425 degree F. Stretch or roll pizza dough out to cover a 16 inch pizza pan.
In a small bowl mix marinara sauce, garlic, olive oil, and oregano. Spread evenly over the dough. Top with corn, peppers, and tomatoes. Season vegetables with salt and freshly ground black pepper to taste.
Top with basil, mozzarella and Parmesan. Bake for about 20 minutes at or until the top is golden, and bubbly – and the crust is browned and cooked underneath. Let cool before slicing.
Herbs and Tomato, Kalamata Olive Pizza with Peppers, Arugula, Onions, Basil, Olives, and Cheese
4 oz. fresh mozzarella, sliced thin
2 oz. Italian fontina, shredded
½ cup Parmesan cheese, grated
1 cup of fresh arugula, chopped
1 cup fresh basil leaf (julienne)
1 cup plum tomatoes, sliced
1 red bell pepper sliced into strips
½ medium sweet onion, sliced into strips
4 cloves garlic, chopped
¼ cup Kalamata olives, pitted and chopped
1 small hot chile, chopped (crushed red pepper may substitute)
2 tablespoons olive oil
Kosher salt and black pepper to taste
Arrange topping ingredients on pizza dough and bake as directed above.
Now create some summer pizzas of your own based on what is in season in your area.
Related articles
- It’s Friday Let’s Have Pizza! (jovinacooksitalian.com)
- Make a pizza at home (dpatlarge.wordpress.com)
- Pizza in the garden (freshlyseasoned.wordpress.com)
- Homemade Pizza (cutoutandkeep.net)
- Naples chefs take sides in the ‘ultra pizza’ wars (guardian.co.uk)
- Salad Pizza (spicesandspackle.com)
