Tomato-Basil and Mozzarella Salad
Thinly sliced red and gold tomatoes, arrange on a platter, top with sliced Mozzarella, and scatter over basil leaves. Drizzle with extra virgin olive oil, and a grind or two of fresh pepper.
Sun-Dried Tomato Bruschetta
Sealing over crusty baguette slices is a cloak of sun-dried tomatoes, Nicoise olives, sweet onions, basil, and pistachios.
1 tablespoon olive oil plus additional for baguette slices
1 small sweet onion, finely chopped
2 garlic cloves, minced
3/4 cup sun-dried tomatoes, packed in oil or flexible ones, chopped
3 tablespoons chopped fresh basil
1/4 cup pitted Nicoise olives, chopped
2 tablespoons chopped pistachios or pine nuts
12 baguette slices, brushed with olive oil
Basil sprigs for garnish
1) In a skillet over medium-high heat, heat the oil and saute the onions until soft.
2) Add the garlic and saute 1 minute longer, stirring. Add the tomatoes and basil and cook for 1 minute.
Remove from heat and stir in olives and nuts.
3) Brush baguette slices lightly with olive oil and bake in a preheated 350F oven until lightly toasted, about 10 minutes.
Spread tomato mixture on the toasted bread and garnish with basil sprigs.
Makes 12 servings
Cannelloni (American Style )
3 pounds chicken thighs
2 tablespoons butter
2 large onions, finely chopped
2 garlic cloves, minced
1 pound ground pork, veal, or turkey
1 pint (1 lb.) ricotta cheese
1 cup grated Parmesan cheese (about 4 oz.)
4 egg yolks
1 1/2 teaspoons salt
1/4 teaspoon nutmeg
3 pounds teleme or Monterey jack cheese, sliced 1/4 inch thick
Preheat the oven to 350F.
1) Place the chicken pieces in a shallow pan and roast in the oven for 35 minutes. Let cool, remove and discard skin and bones, and grind the meat.
2) In a large frying pan, melt the butter and sautÈ the onions until limp. Add the garlic and ground pork and cook until the meat loses its pink color; let cool slightly.
3) Mix in the ground chicken, ricotta, Parmesan cheese, egg yolks, salt, and nutmeg.
Cover and chill, if desired.
4) Shape the cannelloni by placing about 3 tablespoons chicken filling in a ribbon down one side of each Fresh Egg Noodle; roll up to enclose the filling.
To assemble, pour hot Herbed Tomato Sauce 1/4 inch deep in an ovenproof shallow serving pan. Place the canneloni in the sauce, allowing a 1 inch space between each. Top the canneloni with sliced cheese, covering pasta completely. (If desired, cover and freeze at this point. Let thaw completely before reheating.)
Bake in a preheated 425°F oven for 10 to 12 minutes or until heated through and bubbly.
Serves 16 (2 per person)
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Fresh Homemade Egg Noodles
1) Beat together just until blended 2 eggs, 6 egg yolks, 1/4 cup water, 1 tablespoon olive oil, and 1 teaspoon salt. Spoon 3 cups all-purpose flour into a large mixing bowl and make a well in the center.
2) Pour in the egg mixture and stir with a fork until the flour is blended in. Shape into a ball. Knead on a lightly floured board until dough is smooth and elastic, about 10 minutes.
Cover with plastic wrap and let rest for 10 minutes.
For cannelloni, divide the dough into 8 equal portions. Roll each portion into a paper thin 10-inch square Cut into 4 pieces, each 5 inches square. Cover until all the dough is rolled and cut. In a large, shallow pan, bring 1/2 inch salted water, flavored with 1 tablespoon olive oil, to a boil. Place 2 or 3 noodles in and cook for 2 minutes or until al dente. With a spatula, lift from water and let drain on a towel. Repeat until all noodles are cooked. Makes 32 noodles.
Herbed Tomato Sauce
1/4 cup shallots, or green onions, finely chopped
2 tablespoons butter
1 can (28 oz.) pureed tomatoes
2 cups hot milk
1 chicken bouillon cube
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons chopped fresh basil
1) Saute shallots or green onions in butter until limp.
2) Add tomatoes, bouillon cube, salt, sugar, and fresh basil.
Simmer uncovered for 20 minutes or until reduced to about 2 1/2 cups. 3) Melt 4 tablespoons butter and stir in 6 tablespoons flour. Cook for 2 minutes, stirring.
Stir in 2 cups hot milk and cook until smooth. Add bouillon cube and cook a few minutes longer.
Combine sauces; taste for seasoning.
Makes about 5 cups.
Dried Cherry and Almond Biscotti
This wonderful Italian cookie is a perfect coffee dipper. It keeps tightly sealed in a tin for a month, making it handy for any occasion.
3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup unbleached flour
1 cup whole-wheat pastry flour
7/8 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1/3 cup toasted almonds or hazelnuts, chopped coarsely
3/4 cup dried cherries or golden raisins
Preheat the oven to 300 degrees F.
1) In a small bowl beat the eggs, vanilla, and almond extract with a wire whisk.
2) In a mixing bowl place the flours, sugar, baking soda, cinnamon, and salt. Mix to blend.
3) Add egg mixture and mix until blended, about 1 minute. Mix in the nuts and cherries.
4) On a baking sheet lined with parchment, pat out the dough into two logs about 12 inches long, 1/2 inch high and 2-1/2 inches wide.
Bake in the oven for 50 minutes. Remove from the oven and let cool 5 minutes. Then slice about 3/8 inch thick, cutting diagonally. Lay cut side down and return to a 275 degree F oven for 20 to 25 minutes or until toasted, turning them once to dry the other side. Let cool and store in a tightly closed container.
Makes about 3 1/2 dozen
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