Français

Recipes

<< Back

Ricotta fresca con Pistacchio e Olive Nere Fresh Ricotta with Pistachios and Black Olives

This is a dish that reminds me of summer both fresh and light – all you need is a nice glass of chilled white wine!

Ingredients

  • 2 cups (500 ml) of fresh ricotta (try finding a goat or sheep’s milk variety), sliced into 1-inch slabs
  • ½ cup (125 ml) of cremini mushrooms, finely chopped
  • 1 small shallot, peeled and finely diced
  • ½ cup (125 ml) shelled, unsalted pistachio nuts, finely chopped
  • ½ cup (125 ml) black olives (such as Gaeta, Kalamata, Nicoise), pitted and finely diced
  • ⅓ cup (85 ml) finely chopped, fresh Italian parsley
  • ¼ tsp dried oregano
  • Small pinch of chili pepper
  • Zest of 1 lemon
  • 1 tbsp (15 ml) freshly squeezed lemon juice
  • ¼ to ⅓ cup (65-85 ml) high-quality, extra-virgin olive oil
  • Sea salt and freshly ground pepper

To Serve

Italian bread, sliced diagonally, lightly oiled and toasted. High-quality, extra-virgin olive oil to drizzle.

Preparation

Place ricotta slices on a serving dish. In a medium sized bowl, add the ingredients and ¼ cup (65 ml) of oil. Toss gently, taste, adjust seasoning. Add a little more oil, if needed, in order to obtain the consistency of a runny paste. Spread paste over the ricotta, and drizzle a little more oil, if desired.

Serve with toasted bread at room temperature.

Yield: 6-8 servings

Consigli di cucina

The dressing can be prepared a couple of hours beforehand. This will allow the flavours to meld together beautifully. Any left over ricotta can be used to prepare a quick pasta dish…just break-up the ricotta into pieces and bind with a little pasta-water.

<< Back
<< Back

Farfalle con Broccoli, Gamberi e Peperoncino Bow Tie Pasta with Broccoli, Shrimp, and Chile Pepper

This is a popular pasta dish among friends and students, as it is both colorful and delectable. I don’t usually like cold pasta dishes, but I have been told by students that this dish makes a delicious pasta salad!

Ingredients

  • ⅓ cup (85 ml) extra-virgin olive oil
  • 2 small bunches of broccoli
  • 2 garlic cloves, thinly sliced
  • 1 fresh red chili pepper, thinly sliced, or a small pinch of dried red pepper flakes
  • 1 pound (454 g) medium-size shrimp, shelled and de-veined
  • 1 tbsp (15 ml) finely chopped, fresh Italian parsley
  • 1 tbsp f(15 ml) inely shredded, fresh basil leaves
  • 2 tbsp (30 ml) unsalted butter, cold and diced
  • Sea salt and freshly ground black pepper, to taste
  • 1 pound (454 g) dried farfalle (bow ties), preferably an imported Italian variety
  • Coarse sea salt, for the pasta water

Preparation

Wash the broccoli, remove and discard the tough parts of the stalks. Separate the florets from the stalks. Peel the stalks and cut them into small, thin slices. In a large pot, bring 6 quarts (approx. 6 l) of water to a boil. Add 3 tablespoons of coarse salt, and then add the broccoli florets and sliced stalks. Cook uncovered until they are tender but crisp. Using a slotted spoon, remove the broccoli and quickly refresh under cold running water. Set aside. Keep the cooking water – you will need it to cook the pasta. (This way your pasta cooks in flavored water with the nutrients from the broccoli). Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic, chili pepper, and approximately ¼ cup of cooking water. Stir well and cook for 2-3 minutes. Add the shrimp and cook until they are lightly golden, about 2-3 minutes. Season with salt and pepper. Turn off heat. Meanwhile, bring the reserved cooking water back to a boil. Stir in the pasta and cook until al dente, stirring occasionally. Reserve 1 cup of cooking water. Drain the pasta and add it to the skillet with the sauce and 2 tablespoons of butter. Toss well. If pasta seems dry add some of the reserved cooking water, ¼ cup at a time. Add the chopped herbs and toss again. Transfer to warm, shallow dishes, and serve immediately.

Yield: 4 to 6 servings

You can cook the broccoli beforehand: Run a clean dish towel under cold running water, wring out excess water, and then use it to line a baking sheet. Proceed by preparing the broccoli as described above – clean, blanch and refresh. When done, place broccoli on towel-lined baking sheet, cover with plastic wrap and refrigerate for a couple of hours.

<< Back
<< Back

Salmone in cartoccio Salmon Baked in Parchment Paper

Dressed with a tomato and roasted pepper topping, these salmon fillets are prepared in a snap. It makes a perfect light and pleasant dish for a hot summer day.

Ingredients

  • 6 skinless salmon fillets, about 5 oz (150 g) each
  • 2 cups (500 ml) cherry tomatoes, red, yellow or orange, seeded and quartered
  • 2 bell peppers, red or yellow, roasted, peeled and diced
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp (5 ml) dried oregano
  • Grated zest of 1 lemon
  • 3 tbsp (45 ml) fresh lemon juice
  • ⅓ cup (85 ml) extra-virgin olive oil, plus extra for oiling paper
  • Sea salt and freshly ground black pepper, to taste
  • A handful of fresh basil leaves, shredded by hand

Preparation

Preheat the oven to 400°F (205°C). In a medium-sized bowl, stir together the tomatoes, peppers, shallots, garlic, oregano, lemon zest and juice, and oil. Season generously with salt and pepper and mix well. Cut 6 sheets of aluminum foil and 6 sheets of parchment paper, 16 x 14 inches (40 x 35 cm) wide.

To make the parcels

Place a sheet of foil underneath a sheet of parchment paper. Fold sheets in half, open like a book, and brush the paper on one side of the crease with olive oil. Place a fillet on the oiled side and spoon one sixth of the tomato mixture over the fish. Scatter a few torn basil leaves on top. Fold the sheets over the fish. Tightly seal each parcel by folding the edges over several times and creasing firmly.

Cooking the fish

Transfer the parcels to a baking sheet, and bake until the fish is opaque throughout, for about 12-14 minutes, depending on thickness of fillet. To check for doneness, unwrap a parcel and pierce the fillet with a knife: it’s ready when it flakes apart. Slide the parcels onto individual preheated dishes and allow guests to open their own packages to release the fragrant aroma. Serve with rice or country bread to sop up the delicious juices.

Yield: 6 servings

In order for the flavours to better meld, the tomato dressing can be prepared an hour ahead of time. However, add the lemon juice and salt just before preparing the parcels because you don’t want the tomatoes to get soggy.

<< Back
<< Back

Scaloppine di Vitello ai Pomodori freschi Veal Scaloppine with Diced Fresh Tomatoes

I’ve breaded more veal scaloppine in my life that I can count, which is no surprise because this was one of my favorite dishes growing up. I remember when my siblings and I would squeeze some fresh lemon wedges on the hot scaloppine. I still love serving it with this fresh tomato dressing.

Ingredients

  • 6 veal scaloppine, top round, sliced
  • ⅛ inch thick and pounded thin
  • 3 large eggs, lightly beaten with a pinch of salt and 1 tbsp (15 ml) finely chopped Italian parsley
  • 1 ½ cups (375 ml) plain bread crumbs, combined with ½ cup (125 ml) freshly grated Parmigiano-Reggiano cheese and 1 tbsp (15 ml) finely chopped Italian parsley
  • Oil for frying (canola, corn, or sunflower)

For the dressing

  • 2 ½ cups (625 ml) cherry tomatoes, quartered
  • 1 celery stalk, only tender white interior, finely sliced
  • 4 scallions, only the white and tender green parts, finely sliced on a diagonal
  • 1 tbsp (15 ml) Italian parsley, finely chopped
  • 1 tbsp (15 ml) basil, finely shredded
  • ¼ cup (65 ml) extra-virgin olive oil
  • 1 tbsp (15 ml) red wine vinegar
  • Sea salt & freshly ground black pepper, to taste

Preparation

Dip the veal slices into the beaten egg mixture, letting the excess egg fall off into the bowl. Coat well with the bread crumb and parmigiano mixture, lightly pressing the breadcrumbs onto the meat with the palms of your hands. Place the scaloppine on a large plate and refrigerate for 30 minutes. This will allow the coating to adhere well to the meat during cooking. In a large, heavy skillet, add 2 inches (4 ½ cm) of oil and heat over medium high to 350°F (180°C) on a deep-fry thermometer. Add the scaloppine without crowding the skillet and cook them until they are golden on both sides, for about 2 minutes. Transfer the scaloppine onto a paper towel-lined baking sheet and pat dry to remove any excess oil. In a medium-sized bowl combine all the ingredients for the tomato dressing and mix well. Taste and adjust the seasoning. Place the scaloppine on individual serving dishes and top with a few tablespoons (30-45 ml) of the tomato dressing. Serve immediately.

Yield: 6 servings

Consigli di cucina

If time is not an issue, try soaking the scaloppine in the egg mixture for a couple of hours or even overnight in the refrigerator. My mother taught me to do this as she believes the egg mixture tenderizes the veal and the extra sitting time allows the flavours to come together exquisitely!

<< Back
<< Back

Insalata di Tonno e Cannellini Tuna and Cannellini Bean Salad

The marriage of tuna and cannellini beans was surely made in heaven! Dress it up with fresh tomato or, if you prefer, red bell pepper for a wonderful light meal.

Ingredients

  • 4 cups (1 l) cooked cannellini beans or white navy beans
  • 1 red tomato, diced
  • 1 small cucumber, peel left on, diced
  • 2 jars (130 g or 4 ½ oz each) tuna fillets, packed in olive oil, drained
  • 3 slices of country bread, toasted and diced
  • For the dressing
  • ½ red onion, peeled and finely diced
  • 1 large garlic clove, minced
  • 2 tbsp (30 ml) red wine vinegar
  • 5-6 tbsp (75-90 ml) extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 6-8 basil leaves, slivered

Preparation

Combine all of the ingredients except for the dressing and basil in a large bowl. Let rest for about 10 minutes, to temper and soften the onion. Add the beans, tomato, cucumber, tuna and bread, and toss to combine. Season generously with salt and pepper. Sprinkle in basil leaves and serve.

Yield: 6 servings

I prefer to use dried beans or flash-frozen fresh beans, but for those of you that feel hurried, you can substitute canned beans in a pinch. Make sure to rinse them well beforehand.

<< Back
<< Back

Sorbetto al Limone Lemon Sorbet

This lemon sorbet is a welcome burst of icy and refreshing citrus. It makes for a perfect first course palate cleanser or a light dessert. I mix the orange with the lemon juice, because I find it mellows the acidity of the lemons.

Ingredients

  • 1 ½ cups (375 ml) sugar
  • 2 ½ cups (625 ml) water
  • 6 medium lemons, zest and juice
  • 1 medium orange, zest and juice

To serve

  • 6 small lemons
  • Mint leaves, for garnish
  • Icing sugar, for sprinkling

Preparation

In a small, heavy saucepan, combine the sugar, water, lemon and orange zest. Bring to a boil for 3 to 4 minutes, stirring occasionally until the sugar is dissolved and the syrup is clear. Remove from heat and let cool. Meanwhile, strain the lemon and orange juice into a bowl. When the syrup is cool, strain into the bowl of juice. Cover and refrigerate until chilled, for 2-3 hours. Next, pour into an ice-cream maker and churn according to the manufacturer’s instructions, until it is frozen but still soft. Transfer the sorbet to a freezer-safe container. Cover and freeze until firm, for at least 6 hours or overnight.

To serve

Cut the tops off the remaining lemons and shave a little off each base so that it will stand upright. Scoop out the insides, squeeze and keep the juice for another use. Put lemon shells and tops in freezer. When ready to serve, fill the lemon and set the tops back on. Soften in the refrigerator for 10-15 minutes before serving. (Sorbet is meant to be enjoyed soft and not rock hard from the freezer.) Sprinkle each lemon with icing sugar and garnish with mint leaves. Serve immediately.

Yield: 6 servings

Consigli di cucina

Homemade sorbets are best enjoyed freshly churned. The next day, I like making lemonade with any left over sorbet: simply dilute it with water to the desired sweetness and enjoy with fresh mint leaves over ice.

<< Back