Zucchini and Bell Peppers Slaw

Last night I made an Italian dinner for a group of people. With many antipasti to start, I really wanted a very light salad to accompany Osso Buco, the hearty main dish. Zucchini and Bell Peppers Slaw was just perfect - very light and crunchy, it balanced the veal very well. The crunch of raw vegetables and the zesty flavour of the balsamic dressing add a punch to the main dish. It can be easily served as a side dish or a salad. All in all, Zucchini and Bell Peppers Slaw is a fantastic salad, that is so easy to prepare and easy to enjoy.

Serves 6
Ready in 2-3 hours

• 1 medium zucchini, julienned
• 1 red bell pepper, thinly sliced
• 1 yellow / green bell pepper, thinly sliced
• 1/2 white onion, thinly sliced 

1. Prepare Balsamic Vinegar Dressing.
2. Julienne the vegetables uniformly to have the same length and width.
3. Pour the dressing over the vegetables and mix gently. Put the salad in the fridge to let the flavours develop for at least 2 hours.
4. When ready to serve, drain the accumulated juice by reclining the bowl over the sink.
   
   

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Prosciutto Rolls with Mixed Greens

I absolutely love good dry-cured ham, any type - prosciutto, Serrano, Bayonne, Iberian jambon, etc. I think I could live off of it alone! So I'm always on a lookout for recipes that bring out the smokiness of these wonderful ham and add an unusual flavour.

This prosciutto-wrapped greens recipe is a great alternative to the traditional asparagus-prosciutto or a proscuitto-melon duos. The crunch of the greens and a hint of honey, add a bit complexity to the taste. This appetizer is easy and quick to put together and has a beautiful presentation.

Makes 12 rolls 

• 12 prosciutto slices, sliced thinly
• 1 cup mixed spring greens, packed

Dressing

• 4 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

1. Combine the dressing ingredients, mix well.
2. Place the greens in a mixing bowl, pour the dressing over it and mix gently to coat.
3. Place about 1 tbsp of greens on a slice of prosciutto, roll up.

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Smoked Salmon Carpaccio

•  250 smoked salmon 
• 2 thinly sliced scallions
• 2 tomatoes
• 1 lemon
• 1 teaspoon capers

1. Cube tomatoes into small pieces, take off seeds. Finely slice the scallions.

2. In a small bowl mix the juice of 1/2 lemon (2 T), 3-4 T olive oil, some lemon zest, and chopped scallions. Arrange the pieces of salmon on a plate, top with the mix from the bowl.

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Amaretto Peaches

A light, easy, and quick dessert that makes a wonderful presentation! If you can, try browning the peaches on BBQ instead of the oven.

Servings: 4
Difficulty level: easy
Time: 30 min

• 4 med-large peaches (one per person), halved, pitted
• 2 almond / amaretto fingers, crumbled
• 2 tablespoon brown sugar
• 1 egg yolk
• 5 tablespoons Amaretto or any other liquor

1. Preheat the oven to 200C.
2. In a medium bowl combine the fingers, sugar, yolk and liquor till well mixed.
3. Fill each peach with the stuffing. (Make the hole larger if needed).
4. Bake in the oven for 20 min. Serve warm with ice-cream. Drizzle with liquor.

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Spaghetti Carbonara

Serves: 4 
Makes in: 30min

• 500g spaghetti
• 2 tbsp olive oil
• 8 slices bacon
• 1 yellow onion
• 1 clove garlic
• 1/4 cup white cooking wine
• 2 eggs
• 1/2 cup Parmesan cheese
• 2 tbsp parsley 

1. Cook spaghetti pasta until al dente. Drain and toss with 1 tablespoon of olive oil; set aside. 
2. In the meantime in a large skillet, fry bacon until medium crisp; remove and drain onto paper towels, chop into small pieces. 
3. Add 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine and cook one more minute.
4. In the meantime mix well raw eggs and Parmesan cheese.
5. Return cooked bacon to pan; add spaghetti. Toss to coat and heat through. Quickly add the egg and cheese mix tossing constantly until eggs are barely set. Garnish with parsley and serve immediately. 

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Garlic-Basil Tomatoes with Mozzarella

• 4 tomatoes, medium, cut into 1/4" slices
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh chopped or 1 tsp dried basil leaves
•  1/8 tsp salt
• 3 drops red pepper hot sauce
• 2 cloves minced garlic
• 8oz /  250g fresh sliced mozzarella slices (feta cheese might be a good option)

1. Place tomatoes in glass or plastic dish. 
2. Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
3. Layer cheese alternately with tomatoes on salad greens.

Photo Credit: BettyCrocker website

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Eggplant Parmigiana

A light and lovely fare (very unsuitable for the weather we are currently having), which just cannot go wrong, even for a novice. Based on M. Batali's recipe

• Extra-virgin olive oil
• 2 large eggplant, about 2 pounds
• Salt and pepper
• 2 cups tomato sauce
• 1 bunch fresh basil leaves, chiffonade
• 2T olive oil
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh bread crumbs, lightly toasted under broiler

1. Preheat the oven to 450 degrees F. Using some extra-virgin olive oil, oil a baking sheet.
2. Slice each eggplant into 6 pieces about 1-1.5 cm thick. Lightly season each disk with salt and pepper and place on the oiled sheet. 
3. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. 
4. Prepare the tomato sauce: mix the sauce, basil leaves, olive oil, some salt and pepper to taste
5. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
6. Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
7. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20-30 minutes. Serve immediately.

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Marinated Bocconcini

• 1/2 pint bocconcini (about 20 balls)
• 1/4 cup extra-virgin olive oil
• Zest of 1 lemon, peeled into long strips
• 4 small sprigs fresh rosemary
• 1/4 teaspoon red-pepper flakes
• 1/2 teaspoon coarse salt

In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally.

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Marinated Bocconcini

• 1/2 pint bocconcini (about 20 balls) 
• 1/4 cup extra-virgin olive oil 
• zest of 1 lemon, peeled into long strips 
• 4 small sprigs fresh rosemary 
• 1/4 teaspoon red-pepper flakes 
• 1/2 teaspoon coarse salt 

In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally

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Orzo with Parmesan and Basil

Hands-down, this is one of my all time favourites! The flavors blend together perfectly for a wonderfully tasty dish that goes well as a side dish to any meat.

• 2 tbsp butter
• 1cup orzo
• 14.5 oz chicken broth
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh chopped basil leaves 

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. 
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. 
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
    

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Italian Trifle

• 500g raspberries
• 200g caster sugar
• 1 lemon
• 250 grams (savoiardi) ladyfingers
• 1/2 cup of any sweet white wine or grappa
• 250 grams mascarpone cheese
• 300 ml whipping cream
• 2 separated egg 

1. 1. Place berries, half the sugar, juice and zest of lemon in a bowl. Leave for 30min, stirring occasionally to dissolve sugar. 
2. Place a layer of biscuits in a 1L baking dish, drizzle with 2T grappa and spread raspberries over top. Place yolks and remaining sugar in a large bowl and beat until light and thick. Beat in mascarpone and cream until thick, then fold in remaining grappa. 
3. In a separate bowl, beat egg whites until stiff and then combine with the mascaropone mixture. Spread over berries, then cover in plastic wrap and refrigerate for at least 2 hours. Spoon out into bowls and sprinkle with shaved chocolate to serve. 

This recipe comes from Merrilyn. 

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Osso Buco

• 5 clove garlic
• 4 veal shanks, 1lb each 
• 1/4 cups olive oil
• 1 white onion, diced into 1/2-inch cubes 
• 1 celery, diced into 1/2-inch cubes 
• 3 cups chicken broth
• 3 tbsp fresh chopped Italian parsley
• 2 tbsp butter
• 1/4 cups or 4 tbsp tomato sauce
• 1 tbsp herbs de provence or bouquet garni
• 1 cup white wine 

Gremolata

• 2 tbsp parsley
• 2 garlic cloves, minced
• zest of one lemon

1. Pat veal shanks dry with paper towels to remove any excess moisture. Secure the meat to the bone with the kitchen twine if possible. If there's no twine and the shanks are thinner than 1", make 1" incisions along the edges 2" apart to prevent meat from curling up.

Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil and butter. Once butter foam subsides, place tied veal shanks in the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.

2. In the same pot, add the onion, carrot and celery. Season with salt. Saute until soft and translucent, about 5-8 minutes. Add the tomato sauce and mix well. Add the white wine and reduce liquid by half, about 5 minutes. Add Provencal herbs if using.

Return browned shanks to the pan and add the bouquet garni and 3 cups of the chicken stock and bring to a boil.

3. Reduce heat to low, cover pan and simmer for about 2-3 hours or until the meat is falling off the bone.

4. Make the gremolata by finely chopping parsley and garlic and lemon zest. Keep in the fridge until ready to serve.

5. Carefully remove the cooked shanks from the pot, cut off the kitchen twine and discard. Remove and discard bouquet garni from the pot.

Pour all the juices and sauce from the pot over the shanks. Garnish with gremolata. Serve with risotto or mashed potatoes.

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Avocado Green Salad with Pesto Dressing

An improved recipe of the salad I had at the Sumo Salad in Adelaide. The original had way too much tangy and sour dressing, this is a much milder recipe.

• mixed greens and lettuce (250g)
• 1 avocado, halved, pitted, sliced
• 1/4 cup roasted walnuts
• 1/2 cup cooked chicken breast, thinly sliced and
• 1/3 cup mild feta, diced

Dressing

• 3 tbsp pesto sauce
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice (or to taste)
• 1 garlic clove, pressed
• pepper, salt to taste

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Shrimp Scampi

• 1/4 cup butter
• 5 cloves minced garlic
• 1 lb deveined, peeled shrimp
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• 1/2 tsp black pepper
• 1/2 cup parmesan cheese
• 1 tbsp parsley
• 1 package (500g) angel hair pasta 

1. Cook pasta al dente. 
2. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3. 
3. Stir in wine, lemon juice, and pepper. Bring to a boil and cook for 30 seconds while stirring constantly. 
4. Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately. 

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Baked Fennel (Finocchi Gratinati)

• 6 fennel bulb
• 2 tsp butter
• 3 tbsp grated Parmesan cheese
• 3 oz grated Fontina cheese 

1. Trim bases, remove the core by cutting out a cone out of the center. Quarter the bulbs lengthwise. Place in a pan with cold salted water, bring to boil, cook until tender, about 7 min. Drain.
2. Preheat the oven to 425.
3. Arrange bulbs in a baking dish. Scatter the butter and cheese on top. Bake until the cheese melts, 25 minutes. Server hot.

Variation: cover with Beschamel sauce, then cover with cheeses and bake.
*Simple variant of Beschamel sauce: 3/4 cup each: half-and-half cream, creme fraiche (s. cream), 1/4 cup grated Parmesan cheese 

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Light Italian Dinner for 8

Antipasti

• Store-bought Bruschetta w Goat Cheese and Calabrese / Ciabatta
• Goat Cheese Torta
• Store-bought antipasti

Primo

• Bazil and Parmesan Orzo

Secundi 

• Red bell peppers grilled / baked w shrimp 
• Proscuitto-wrapped Asparagus
• Grilled chicken with Spinach Pesto

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Grilled Chicken with Spinach and Pine Nut Pesto

Original recipe by Giada Laurentiis

Photo Credit: http://www.prof2food.com/grilled-chicken-with-spinach-and-pine-nut-pesto/

• 2 chicken breast
• 2 cups baby spinach
• 1/4 cups toasted pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons lemon peel
• 1/3 cup olive oil
• 1/3 cup grated parmesan cheese 

1. Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. 
2. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. 
3. Transfer the rest of the spinach mixture to a medium bowl. Stir in the parmesan. Season the pesto with salt and pepper, to taste. 
4. Spread the pesto over each piece of chicken and serve. 

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Celebration Lasagne

In spite of a complex preparation and a lengthy cooking process, this is rather easy to put together. A great and impressive dish for parties - it looks fantastic! I simplified the original Chatelaine recipe (Oct. 2008).

Servings: 12
Makes in: 2 hours
Level: medium

• 300g frozen spinach
• 1/2 cup white wine
• 300g Italian sausages or ground beef
• 1/2 cup sherry marsala 
• 700 ml tomato sauce
• 1 teaspoon each: dried basil, oregano
• 1 white onion, chopped
• 4 large portobello mushroom, sliced
• 6 tablespoons butter
• 2 teaspoons salt
• 1/3 cup flour
• 2 cups milk
• 2 cups mozzarella, grated
• 1 cup parmesan cheese, grated
• 12 oven-ready lasagna noodles 

1. Thaw spinach, don't microwave.
2. Microwave wine until hot, 1 min and stir into sliced mushrooms. Leave covered while cooking.
3. Meat sauce:

• Coat a large frying pan with oil over med. heat. Crumble and break ground beef, cook until no longer pink, 3 min. 
• Add Marsala. Increase heat to high. Cook till Marsala evaporates, 5min. 
• Add pasta sauce, basil, oregano. Stir often till hot. Remove from heat.

4. Mushroom sauce:

• Melt 1T butter in a large frying pan. Add onion, saute till softened, 3min.
• Add 1T butter, add mushrooms. Add 1t salt. 
• Stir, cook till wine evaporates, 5 min. Remove from heat.

5. White sauce:

• Melt 4T butter, add flour. Whisk till golden colored. 
• Gradually whisk in milk till comes to a boil. Reduce heat till med.-low, whisk about 5min till thickened. 
• Add nutmeg, 1/2 salt. Stir 1/2 of the sauce into mushroom sauce.

6. Preheat oven to 350. Mix cheeses in a bowl.
7. Spread meat sauce just enough to cover 9x13in baking dish. Layer in the following order:

• 4 noodles
• 1/2 mushroom sauce
• 1/2 meat sauce
• 1C cheese
• 4 noodles
• remaining mushroom sauce
• scatter spinach without squeezing
• 1C cheese
• 4 noodles
• meat sauce
• white sauce
• remaining cheese

8. Lay a piece of foil on top. Place on a rimmed baking sheet. Bake for 1H. Remove foil, bake another 15-20min. Let stand 5 min before serving.

MAKE AHEAD: assemble, don't bake. Cover with foil and refrigerate up to 2 days. Bring to room temp-re and bake. 

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Uccelletti Scappati (Veal Rolls)

A traditional Italian dish translates as "the birds that have flown away". A pretty romantic name for a great dish. An amazing recipe - full of flavor, delicious, unusual, and makes great presentation. Prosciutto adds delicate flavor. Can be assembled and frozen days in advance. The recipe calls for this veal slices from the leg, but I made it with a more prosaic beef, pounded to 5mm thickness.

• 8 veal scallopine pounded to 1cm thickness
• 8 fresh leaves sage or 1/2 tsp dried
• 8 slices prosciutto, paper-thin
• 1/2 cup fontina cheese or provolone, shredded
• 2 tbsp butter
• 2 tsp olive oil
• 1/2 cup flour
• 1/2 cup white wine 

1. Spread a slice of pounded to 5mm-thick meat and sprinkle with sage leaves. Cover with prosciutto. Sprinkle with 1T of cheese.
2. Starting at the short end, roll up each slice tightly, secure with a toothpick.
3. Heat the butter and oil in a skillet. Once the oil is ready, dust the rolls in flour, and slip them in the skillet. Saute until brown for 8-10 minutes.
4. Stir in wine, salt, pepper. Allow the wine to evaporate, about 3 minutes. Stir in 1/2C of water and reduce to low. Cover, simmer till meat is tender for 45 minutes.
5. Serve with fresh tagliatelle pouring the remaining sauce over it or with dried egg noodles or mashed potatoes.

* take into account that provolone and prosciutto both add quite a bit of salt. I used a slow cooker, which saves time and has the meal warm for serving when you need it.

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Tuna Carpaccio

• 4 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 2 tablespoons capers 
• 200g tuna, thinly sliced

Whisk, pour over thinly sliced tuna. Let come to room temperature for 30 min. 

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