Turn the page
Gnocchi alla romana
Cuisine is influenced by the cooking of
Italy
Mediterranean

The Holy See is the central governing body of the entire Roman Catholic Church located within the Vatican City, an independent state located on the Vatican hill.
Vatican City's culinary history is essentially identical to that of Italy, with the exception that the foreigners living in the Vatican change regularly and with each new group comes new foods.
The city is too small to truly have a distinct culinary history so to understand the big picture, one must understand the historic diet and culinary influences of Italy.

Appetizer
Bruschetta orzo salad  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:None
3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian tomatoes, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Appetizer
Frittata  Print Recipe

A frittata is an Italian-style flat omelet that's baked in a skillet. This frittata recipe features spinach, mushrooms and Fontina cheese. It's perfect for holiday brunches or other special occasions. Many variations are made using bacon, asparagus, peas and other ingredients.
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
1 cup sliced stemmed mushrooms
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Preheat broiler.
Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add spinach and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
In a medium bowl, Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Appetizer
Roman maritozzi  Print Recipe

A Roman maritozzo is the epitome of simple and sublime: The two components — a fluffy roll (in this case, it's a mini brioche) and freshly-whipped cream — are elemental on their own but join forces to create a treat that's light yet decadent, rich. The whipped cream is a blank canvas for sliced fruit, chopped nuts, and chocolate. The Resting Time for the dough: 3 hours Total Time : about 4 hours 25 minutes
Serves: 6
Preparation time:40 minutes
Cooking time:15 minutes
¼ cup + 3 tablespoons whole milk (lukewarm) (105 grams total)
1 teaspoon active dry yeast
2 cups +2½ tablespoons flour 00 (270 grams total)
3½ tablespoons fine sugar (divided)
1 large egg (room temperature)
4 tablespoons butter (softened)
½ tablespoon orange
½ teaspoon vanilla extract
¼ teaspoon salt (if you use unsalted butter then add ½ teaspoon of salt)

EGG WASH
1 large egg
1 tablespoon milk

SUGAR SYRUP
½ cup water
3-4 tablespoons granulated sugar

FOR THE CREAM FILLING
1 cup cream (whole, heavy or whipping cream at least 30% fat content)
1-2 tablespoons powdered sugar

In a small bowl mix together the milk and 1½ teaspoons of sugar, sprinkle the yeast on top and let sit for 10 minutes, then mix together.

In the stand mixer add the flour, zest, remaining sugar, salt, egg, vanilla and yeast mixture, knead on low speed then increase the speed and knead for up to 7 minutes.
Add the butter and knead again for approximately 10-15 minutes, until the dough stops sticking to the side of the bowl and is soft, smooth and elastic.

Scrape the dough into a lightly buttered bowl to rise in a warm draft free area for approximately 2 hours or until doubled in bulk.

Transfer the dough to a lightly floured flat surface, divide into 6 parts and shape into a slightly oval shape. Place the buns on a parchment paper lined baked sheet, cover and let rise in a warm draft free area until doubled, approximately 1½ hours.

Pre-heat the oven to 350F/180C.
Brush the buns with the egg wash and bake for 18-20 minutes or until golden brown and baked through. Remove from the oven, move immediately to a wire rack to cool completely.

Brush the completely cooled buns with the sugar syrup, cut each bun on a slight angle be careful not to cut all the way through, fill the open area with whipped cream.
Dust with powdered sugar and serve immediately. Enjoy!
FOR THE EGG WASH
In a small bowl, beat together the egg and milk until combined well.

FOR THE CREAM FILLING
In a large bowl whip the cream until soft peaks appear then add the powdered sugar and continue to beat until thick peaks appear.
Notes
The dough can also be left to rise overnight in the fridge.
Storage
Once the maritozzi are filled with cream, they should be served and eaten immediately. Plan on making them and enjoying them the same day!

Appetizer
Roasted tomatoes  Print Recipe


Serves: 10
Preparation time: 15 minutes
Cooking time:2 hours
4 pounds ripe plum tomatoes (20 whole)
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Trim stem ends of tomatoes; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.

Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.

Appetizer
Parmesan sage polenta sticks  Print Recipe


Serves: 7
Preparation time: 25 minutes
Cooking time:30 minutes
4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)
Butter a 13- by 9-inch glass baking dish. In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.

Appetizer
Flatbread pizzas  Print Recipe


Serves: 2
Preparation time: 15 minutes
Cooking time:15 minutes
2 6-inch diameter whole wheat pita breads
1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta cheese
1 14.5- ounce can diced tomatoes with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano
Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.

Appetizer
Parmesan and thyme crackers  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Appetizer
Stuffed tomatoes with mussels  Print Recipe


Serves: 6
Preparation time: 20 minutes
6 medium ripe tomatoes
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound cooked mussels without shells
3/4 cup mayonnaise
1 teaspoon chopped fresh dill
6 lemon wedges
Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.
Combine mussels with mayonnaise and fill tomatoes.
Sprinkle with dill. Arrange tomatoes on a serving platter. Garnish with lemon wedges.

Main
Calzones  Print Recipe


Serves: 8
Preparation time: 35 minutes
Cooking time:50 minutes
1/3 cup diced peeled eggplant
2 cups chopped onions
1 1/2 cups diced mushrooms
1 1/2 cups diced zucchini
1 cup diced red peppers
to taste salt and pepper
1 teaspoon olive oil
1 cup feta cheese or chèvre
1/2 cup chopped fresh basil
1 batch bread dough for calzones
1 egg white
Preheat oven to 425 degrees. Combine in a large bowl, diced peeled eggplant, chopped onion, diced mushrooms, diced zucchini, diced red pepper, salt and pepper. Toss together with olive oil.
Bake at 425 degree F. on baking sheet for 45 minutes stirring every 15 minutes or till soft. Spoon back in bowl.
Mix in crumbled feta cheese or chèvre, and chopped fresh basil. Roll out bread dough to a thickness of about 1/4 inch. Cut into 7-inch circles. Spoon 1/2 cup of the vegetable mixture over circles.
Brush edges of dough with egg white. Fold dough into turnovers. Seal and brush with egg white.
Bake till golden. Mixture can also be used for pizza or for pasta.

Main
Cannellonis  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
2 tablespoons olive oil
1/2 cup onion, chopped
1/4 cup parsley, chopped
1 teaspoon minced garlic
10 ounces spinach, cooked
2 tablespoons butter
1 pound ground beef, lean
2 tablespoons parmesan, grated
2 eggs
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
12 crêpes (see recipe)
2 cups cream sauce (see recipe)
1 cup marinara sauce
2 tablespoons Parmesan cheese
Preheat oven to 375 degrees.
Heat 1 tablespoon of oil in a sauté pan. Add onion, garlic and parsley and cook over medium heat for 3 to 5 minutes. Do not brown. Add chopped cooked spinach.
In a skillet, brown ground beef in remaining olive oil. Chop in a processor. Add grated Parmesan, eggs, oregano, salt and pepper to taste. Blend in the spinach mixture.
Divide filling in crêpes. Roll to enclose filling.
Coat the bottom of a baking dish with marinara sauce. Arrange stuffed crêpes in baking dish.
Spoon the cream sauce and tomato sauce over crêpes.
Sprinkle with parmesan.
Bake for 20 to 25 minutes or until brown.

Main
Gnocchi alla romana  Print Recipe


Serves: 6
Preparation time: 25 minutes
Cooking time:30 minutes
3 cups whole or low fat milk
3/4 cup semolina flour or yellow polenta
1/2 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, melted
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
2 large eggs
2 cups of pasta or Marinara sauce (optional)
Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.
Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
Serve with hot pasta or Marinara sauce (optional).

Main
Pumpkin and sweet garlic custards  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 20 minutes
2 heads garlic, separated into cloves but not peeled (approximately 20 cloves)
1 3-pound sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons unsalted butter
4 large eggs
2 cups heavy cream
2 teaspoons finely chopped fresh marjoram leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground white pepper to taste
8 small sprigs
fresh marjoram, for garnish

Put the garlic cloves in a small saucepan. Add enough cold salted water to cover and bring to a boil over high heat. Drain, discarding the water. Return the garlic cloves to the pan, add more water and salt, and repeat twice more. When the water comes to a boil for the third time, reduce the heat and simmer for about 12 minutes, until the cloves are tender. Drain, and set aside 8 cloves for garnish. Peel the remaining cloves.
Meanwhile, put the pumpkin in a 2 1/2-quart saucepan. Add enough cold salted water to cover, and bring to a boil over high heat. Reduce the heat and simmer for about 6 to 8 minutes, or until tender when pierced with the tip of a small, sharp knife. Drain.
In a 12-inch sauté pan, heat the butter over medium-high heat. Add the squash and peeled garlic cloves, and cook for 5 to 10 minutes, stirring often to avoid scorching, until the excess moisture evaporates. Remove from the heat to cool to room temperature. Preheat the oven to 350°F.
Transfer the squash and garlic to a blender or a food processor fitted with the metal blade and process until smooth.
Add the eggs, cream, marjoram, and nutmeg. Season with salt and pepper, and pulse to combine. Ladle the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan, cover loosely with a sheet of foil, and put the pan in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set around the edges but still a little shaky in the center. Check the custards after about 15 minutes in the oven. If they are puffing up and resembling souffles, reduce the oven temperature to 325°F. Carefully remove the pan from the oven. If not serving right away, let the heat escape from the oven and, at the same time, reduce the temperature to its lowest setting (between 180° and 200°F). Let the custards cool slightly in the water bath, then lift the ramekins from the water and serve immediately or return them to the oven to keep warm. Serve the custards in the ramekins or unmolded, inverted onto a plate. To serve, garnish each custard with a reserved unpeeled clove of garlic and a sprig of marjoram.
NOTE:
If making well in advance, remove the ramekins from the water bath and allow to cool to room temperature. Cover the ramekins with plastic wrap and refrigerate them. To reheat, place the custards, still covered with plastic wrap, in a large saute pan and add enough water to come about 1/2 inch up the sides of the ramekins. Bring to a simmer over low heat for about 30 minutes, or until the custards are warmed through. Off the heat, the custards will keep warm in the water bath for up to 30 minutes.
VARIATIONS:
This recipe can be used to make custards with vegetables that have low fiber and water content, such as cauliflower, carrots, parsnips, and turnips. If using a more fibrous vegetable such as peas or asparagus, you must first sieve them.

Main
Eggplant caviar  Print Recipe


Serves: 6
Preparation time: 20 minutes
Cooking time:8 minutes
2 medium eggplants
2 teaspoons lemon juice
1 medium sliced onion
5 medium garlic cloves, sliced
1 teaspoon olive oil
to taste salt and pepper
Tabasco jalapeño
Aromat seasoning
1/2 cup chopped fresh basil
1 envelop unflavored gelatin
1/4 cup cold water

tomato coulis or roasted red pepper coulis .
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
In a microwavable dish, combine eggplants, onion, garlic and olive oil.
Microwave on high for 6 to 8 min. or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil.
Dissolve gelatin in water. Let set for 5 minutes. Melt over low heat, and stir into the warm eggplant mixture.
Spoon mixture in small ramekin dishes or molds. Refrigerate until set.
Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis

Main
Cheese tart with artichoke hearts   Print Recipe


Serves: 6
Preparation time:15 minutes
Cooking time:30 minutes
1 puff pastry sheet, store-bought
1 egg, whisked
A handful of finely chopped parsley
1 cup mozzarella cheese
1/2 cup ricotta cheese
A heaping tablespoon crème fraiche or sour cream, or cream cheese
A dozen artichoke hearts, jarred ones
1 to 2 tablespoons capers
1 Serrano pepper, thinly sliced
Lemon zest
Basil or cilantro
Salt and pepper
Shaved Parmesan
1. Preheat the oven at 400°F or 205°C.
2. Roll the pastry sheet to 0.5 cm or 1/4 inches. Trim the pastry into a 12 x 9 inch rectangle (or 30 x 23 cm). Sketch a border around the pastry using your knife. You can layer the excess dough over the borders and create a rim for the dough.
3. Brush the edges of the pastry with egg. Combine the mozzarella, ricotta, parsley, crème fraiche, remaining egg (from brushing the pastry), salt and pepper in a bowl.
4. Spread the cheese filling all over the pastry. Arrange the artichoke hearts, Serrano peppers, and capers on top, and bake for 25-30 minutes. You can broil the tart for 2 mins at the end.
5. Finish off the tart with shaved Parmesan, cilantro, and lemon zest on top.

Main
Eggplant caponata  Print Recipe


Serves: 6
Preparation time: 40 minutes
Cooking time:15 minutes
2 medium-large eggplants (about 3 pounds)
1/4 cup coarse salt
1 cup olive oil
1 large onion, sliced
6 ribs celery, cut into 1/2 inch lengths, blanched for 1 minute
1 cup Sicilian green olives, pitted and sliced
1/2 cup capers, rinsed and drained
1cup fresh plum tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste diluted with a little water
1/2 cup red wine vinegar
3 tablespoons sugar
1/2 cup slivered almonds, toasted
Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.
Heat 1/2 cup olive oil in a large sauté pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary.
Drain on paper towels.
Sauté the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, and sugar.
Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste.
Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds.

Main
Eggplant and tomato with chevre  Print Recipe


Serves: 6
Preparation time: 25 minutes
Cooking time:40 minutes
1 small eggplant (3/4 lb)
2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 tomatoes, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup whipping cream
Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and tomato over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.

Main
Baked goat cheese with salad greens  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:6 minutes
3 small rounds fresh goat cheese, each about 1/4 pound
2 tablespoons olive oil
1 1/2 cups finely dried bread crumbs
4 large handfuls mesclun or mixed salad greens
1 clove garlic, minced
12 walnut halves
Toasts

VINAIGRETTE:
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
Whisk together the oil, and two vinegar. Season to taste with salt and pepper and stir in the minced garlic.
Preheat oven to 400 degrees.
Cut each cheese round horizontally to make 6 rounds.
Place on a plate and drizzle with the olive oil, turning once to lightly coat both sides.
Spread the bread crumbs on a plate. Coat the rounds of goat cheese on both sides with the crumbs and then place well spaced on a baking sheet.
Bake until the cheese rounds are slightly bubbling around the edges, 4-6 minutes.
Drizzle salad greens with the dressing. Toss well and divide the greens evenly among 6 salad plates.
Place a hot cheese round in the center of each mound of greens. Garnish with walnuts and toasts. Serve immediately.

Main
Panettone  Print Recipe

This typical Italian dessert would have been the creation of a young baker whose name was Tony. To charm his Milanese girlfriend, he invented this dessert, that became "pan di Toni", the panettone
Serves: 10
Preparation time:2 hours
Cooking time:1 hour
1 package (1 tablespoon) dry yeast
1 teaspoon sugar
1/4 cup water
1 pound all-purpose flour
4 ounces sugar
6 ounces unsalted butter, softened
6 eggs
1/4 cup lemon peel, diced
1/4 cup orange peel, diced
1 cup raisins

In a small mixing bowl, dissolve yeast in water and sugar. Stir well and allow to raise in a warm place. In the mixing bowl of an electric mixer, combine flour, yeast mixture, sugar, butter, eggs. Mix dough at low speed until it becomes elastic and smooth and does not stick to sides of bowl.
Shape dough into a ball. Cover with plastic wrap and let rise at room temperature until triple in volume. Punch the dough. Again shape into a ball.
Cover and refrigerate overnight.
To bake the panettone, I use an empty 2 pound coffee can lined with buttered brown paper.
On a floured surface, work the lemon and orange peel and raisins into the dough.
Drop dough in the prepared mold. Preheat oven at 350 degrees. Let dough rise at room temperature until triples in volume. Brush dough with warm milk.
Bake about 55 minutes to 1 hour.

Main
Grilled tomatoes kebabs  Print Recipe

Small tomatoes such as cherry, current or pear tomatoes are best eaten raw or briefly cooked. They are perfect for skewering and grilling because they do not fall apart, unless overcooked. If you are using wooden skewers, soak them for 30 minutes in cold water before using.
Serves: 6
Preparation time: 20 minutes
Cooking time:4 minutes
36 small tomatoes, such as Cherry, Ping Pong, or Yellow Pear
1 tablespoon olive oil
1 tablespoon dried oregano
salt and black pepper to taste
Six wooden or metal skewers
Wash and drain tomatoes. Using a paper towel, dry each or spread on towels and allow to air dry so the oil will stick to the skins.
Place the dry tomatoes in a large bowl. Drizzle with olive oil, and season with oregano and pepper.
Toss to coat tomatoes. Thread 6 tomatoes, spaced at least an inch apart, on each of the 6 skewers.
Brush hot grill grate with oil to prevent sticking. Arrange skewers on grate.
Grill 2 to 4 minutes. Turn and grill the other side for 1 to 2 minutes. Remove skewers and sprinkle with salt, if desired.

Main
Asparagus mimosa  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:10 minutes
3 pounds fresh green asparagus
2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing
Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.

Main
Stuffed tomatoes with mussels  Print Recipe


Serves: 6
Preparation time: 20 minutes
6 medium ripe tomatoes
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound cooked mussels without shells
3/4 cup mayonnaise
1 teaspoon chopped fresh dill
6 lemon wedges
Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.
Combine mussels with mayonnaise and fill tomatoes.
Sprinkle with dill. Arrange tomatoes on a serving platter. Garnish with lemon wedges.

Side Dish
Creamed spinach  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
2 pounds cooked spinach, chopped
to taste salt, pepper, grated nutmeg
5 ounces butter
1 cup heavy cream
12 puff pastry fleurons (crescent-shaped puff pastry)
In a saucepan, heat the spinach with butter. Season to taste with salt, pepper, and nutmeg.
Meanwhile, boil the cream until it is reduced to half. Arrange spinach in a dome on serving platter.
Pour cream over. Surround with fleurons. Serve hot.

Side Dish
Beet with frizzled leek and gorgonzola crostini  Print Recipe

Serve as appetizers or as first course
Serves: 4
Preparation time: 30 minutes
Cooking time:50 minutes
3 medium beets, (3/4 lb), trimmed and scrubbed
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons chopped fresh Italian parsley
To taste salt and ground black pepper
1 leek, white part only
1 cup canola oil
4 slices Italian bread, cut diagonally
2 ounces Gorgonzola cheese
Wash beets. Place in a saucepan, cover with water and cook over medium heat for 30 to 40 minutesor until tender. Drain. When cool enough to handle, slide the peel off by hand, and slice into small wedges. Place in a medium bowl. Season with oil, vinegar, parsley, salt and pepper. Set aside and cover.
Cut leek crosswise about 3-inch long. Slice lengthwise into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan over moderate heat. The oil should not be too hot. Fry the leeks until golden brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an air tight container.
Toast the bread until golden. Spread each toast with Gorgonzola. Top with 2 to 3 slices of beet mixture, and a few more on the plate. Sprinkle leeks on top, and serve at once.

Side Dish
Sweet potato gnocchi with sage and brown butter  Print Recipe

Make-ahead: the gnocchi can be boiled up to 4 hours ahead, and kept at room temperature.
Serves: 6
Preparation time: 40 minutes
Cooking time:1 hour
1 1/2 pounds sweet potatoes, red skin variety
1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
1/4 cup plus 2 tablespoons minced fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
1. Preheat the oven to 350F/175C. Poke a few holes in each sweet potato to let steam escape, then place them on a baking sheet. Bake them until they're tender, about 45 minutes.
2. When the potatoes are cool enough to handle, peel them and pass them through a ricer, or a food mill with a fine grate.
3. Place the puree in a large bowl and add the flour, 2 tablespoons of the sage, the salt and pepper, nutmeg and the cheese. Mix gently until just combined.
4. Flour a work surface and scoop the dough out onto it. Dust the top and sides of the dough lightly with flour, and perhaps rub some flour between your hands so that they don't stick to the dough.
5. Divide the dough into 6 equal pieces. Roll each piece under your palms so that it forms a long rope. [The original recipe says that the ropes should be about 1 inch wide and 20 inches long, but your mileage might vary.] Go ahead and sprinkle the dough with a bit of extra flour if it's sticking. Cut the rope into 1-inch segments, and roll each segment over the tines of a fork to form the characteristic indentations. (Use a gnocchi board if you're lucky enough to have one.) Collect the formed gnocchi on a baking sheet.
6. When you've finished forming the gnocchi, bring a large pot of water to boiling and salt it generously. Drop several gnocchi into the boiling water (you'll need to work in batches so that you don't crowd the pot). Cook them for about 10 seconds after they rise to the surface. This could be only a couple of minutes, or up to five minutes. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet, and cool completely.
7. Place a large, heavy saucepan over medium-high heat and add the butter. Melt the butter and cook it, swirling occasionally, until the milk solids have turned a lovely chestnut color and smell nutty, about 5 minutes. If you plan to add fried sage leaves as a garnish, go ahead and fry them.
8. Once the butter has browned, add the remaining chopped sage and turn off the heat. The mixture will bubble up, so don't be alarmed.
9. Add the gnocchi to the sage butter, place over medium-high heat, and cook until the gnocchi are heated through, about 5-6 minutes. You might have to do this in batches, in which case it's useful to have the oven preheated to 300F/150C so that your earlier batches don't get cold. Divide the gnocchi and sauce among bowls, garnish with sage leaves (if desired), and serve.

Side Dish
Soft polenta  Print Recipe


Serves: 4
Preparation time: 10 minutes
Cooking time:10 minutes
3 cups chicken stock
2 teaspoons butter
coarse salt
white pepper
1 cup quick cooking polenta
1/4 cup creme fraiche
Place stock in medium saucepan over medium heat. Bring to a boil. Add butter and salt and pepper to taste.
Slowly add polenta, stirring constantly to keep lumps from forming. Lower heat and cook, stirring constantly, for 10 minutes, or until polenta is thickened and cooked.
Remove from heat and whip in the creme fraiche. Season to taste.

Side Dish
Tomato aspic  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:5 minutes
4 cups tomato juice
2 cups chicken stock
1/2 teaspoon lemon rind
1 teaspoon Worcestershire sauce
1 teaspoon salt
3 envelops unflavored gelatin
3/4 cup water
1 cup diced celery
In a large saucepan, heat tomato juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.
In a small bowl, combine gelatin with water. Set for 5 minutes. Stir in hot tomato mixture. Add celery.
Pour into ring mold or individual decorative molds.
Refrigerate to set. Dip mold in hot water for a few seconds. Unmold on platter or plates.

Side Dish
Vegetable and herb orzo salad  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:15 minutes
For salad:
6 ounces sugar snap peas, trimmed and cut into 3/4-inch
2 2/3 cups orzo
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel

Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head Boston lettuce
Salad:
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.

Side Dish
Cauliflower risotto  Print Recipe

The Cauliflower Risotto goes well with pork tenderloin, baked chicken breast, baked chicken legs, or baked pork chops. It also pairs well with baked cod, grilled shrimp, or roasted beef.
Serves: 4
Preparation time:10 minutes
Cooking time:15 minutes
1 medium head cauliflower
1 Tbsp olive oil (15 mL)
1 shallot finely chopped
1 clove garlic minced
1 cup vegetable broth (240 mL)
1/2 cup grated Parmesan cheese (80 g)
1/4 cup heavy cream 60 mL
Salt and pepper to taste
Remove any leaves around the cauliflower. Chop the cauliflower using large pices that fit in a food processor or by grating with a box grater.
Heat oil in a large sauté pan over medium heat, then add shallot and garlic. Cook until shallot is softened, then stir in riced cauliflower and vegetable broth. Cover and cook for 10 minutes, or until cauliflower is tender.

Puree 1/4 of the cauliflower mixture in a blender or food processor until smooth and creamy. Drain excess water from the remaining ¾ of the cauliflower.

Stir pureed cauliflower back into the cauliflower rice, along with the parmesan and heavy cream. Taste and add salt and pepper, as needed.

Side Dish
Pesto  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:None
2 cups fresh basil leaves
1/2 cup olive oil
2 teaspoons pine nuts
2 cloves crushed garlic
1/4 teaspoon salt
1/2 cup grated parmesan
2 teaspoons grated romano or pecorino
3 teaspoons butter, soft
In a blender, combine basil, oil, pine nuts, garlic and salt. Blend to a puree.
Scrape edges of bowl to push all ingredients down.
Pour into a bowl.
Beat in the cheeses and soft butter. Serve with pasta.
Add a tablespoon of hot water in which pasta has boiled to pesto to soften.

Dessert
Panna cotta with berry compote  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
1envelope unflavored gelatin
2 tablespoons cold water
1 cup each sour cream, whipping cream and light cream
1/3 cup sugar
1 vanilla bean
Lightly oil six 5-ounce ramekins; set aside.
In small bowl sprinkle gelatin over water; set aside.
In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
Place over medium heat, stirring often, until very hot; do not let boil.
Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.

Dessert
Chocolate-orange sorbet  Print Recipe


Serves: 6
Preparation time: 2 hours
Cooking time:5 minutes
1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 cups water
2 ounces bittersweet chocolate, chopped
2/3 cup fresh orange juice
2 tablespoons light corn syrup
2 teaspoons grated orange zest
Combine sugar and cocoa. Whisk in water. Bring to boil in a saucepan, whisking constantly for 3 to 4 minutes.
Reduce heat, and add remaining ingredients. Stir to melt chocolate. Refrigerate 1 hour or more.
Make sorbet in an ice cream maker.

Dessert
Candied grapefruit peel  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
1 large grapefruit
3/4 cup sugar
1/2 cup water and peel
Remove the yellow part of the peel of one grapefruit with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and grapefruit strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the grapefruit peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.

Dessert
Marbled strawberry bombe  Print Recipe


Serves: 8
Preparation time: 25 minutes
Cooking time:3 minutes
1 recipe cocoa sponge cake (see recipe)
1/4 cup Grand Marnier liqueur
1 pint fresh sliced strawberries
1 quart strawberry ice cream
6 egg whites
1 cup confectioners' sugar
Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
Serve immediately.

Dessert
Poached pears in red wine  Print Recipe


Serves: 6
Preparation time:20 minutes
Cooking time:30 minutes
6 ripe pears
2 cups red wine
1/2 cup sugar
1 lemon
1 stick cinnamon
3 whole cloves
1 teaspoon vanilla extract

Peel and core the pears. Cut them into quarters.
Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use.
Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish.
Bring the liquid in the saucepan to the boil.
Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears.
Let cool and chill.

Dessert
Lemon pudding cake  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk
Preheat oven to 350 degrees F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.

Dessert
Meringue baked apples  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:40 minutes
4 large baking apples
2 ounces butter
3 ounces sugar
3 egg whites
4 ounces powdered sugar
Preheat oven to 350 degrees.
Peel, and core the apples leaving the stem end closed.
Cream the butter with sugar.
Fill cavity of apples with butter mixture. Arrange in a baking dish.
Bake until apple are tender.
Beat the egg whites with cream of tartar until medium firm.
Gradually, add the sugar and continue beating until stiff.
Coat the apples with meringue.
Bake till brown, about 5 to 7 minutes. Serve hot or cold.

Dessert
Lemon mousse  Print Recipe


Serves: 8
Preparation time: 20 minutes
1 envelop unflavored gelatin
1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds.

Dessert
Chocolate-mocha soufflé  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
1 teaspoon butter, softened
1 teaspoon sugar
1 teaspoon instant espresso
1 teaspoon hot water
6 ounces semi sweet chocolate
1/4 cup heavy cream
3 egg yolks
1 tablespoon flour
6 egg whites
1 pinch cream of tartar
2 teaspoons sugar
Preheat oven to 325 degrees.
Butter a 5-cup soufflé mold. Coat inside with teaspoon sugar. Combine espresso with hot water, stir until dissolved.
Melt chocolate on top of double boiler. In a mixing bowl, combine melted chocolate with cream and coffee.
Beat egg yolks and flour. Stir into the chocolate mixture.
Beat egg whites with cream of tartar to a soft peak. Sprinkle in sugar, and beat until stiff peak. Stir a 1/4 of the whites into chocolate mixture, then fold chocolate mixture into remaining egg whites, a little at a time. Pour this into the prepared mold.
Bake for 35 45 minutes. Serve hot with lightly whipped cream.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
  • USA Complete E-cookbook
1 2 3 4 5 6

As the sun rises or sets in

VATICAN-CITY

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
38 Recipes

8 Appetizers

13 Main dishes

8 Side dishes

9 Desserts

Loading



ecookbook 38 Recipes