6:10 PM 3/29/98
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RED LENTIL LASAGNE:

INGREDIENTS:

1 CUP RED LENTILS
CHICKEN OR VEGETABLE STOCK TO COVER LENTILS
1 LB LASAGNE
1 LARGE ONION, DICED
5 CLOVES GARLIC, MINCED (OR 1 TBL JAR MINCED GARLIC)
1/2 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
2 CELERY STALKS, DICED
1 ZUCCHINI, DICED
1 LB MUSHROOMS, ANY VARIETY, STEMS REMOVED AND CHOPPED, CAPS QUARTERED
1/4 CUP BASIL, JULIENNE
1 TSP DRIED OREGANO
3 TBL TOMATO PASTE
1/2 CUP DRIED TOMATOES, RECONSTITUTED AND CHOPPED (OR 1 JAR DRIED TOMATOES, DRAINED WELL AND CHOPPED)
3 LBS RICOTTA
2 EGGS
1/4 CUP PARSLEY, CHOPPED
1 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1 RECIPE TOMATO CREAM SAUCE (TO FOLLOW)
2 CUPS MOZZARELLA, GRATED
2 CUPS PROVELONE, GRATED
1/4 CUP PARSLEY

METHOD:

IN A LARGE SAUCEPAN, FOLLOW DIRECTIONS ON LENTILS FOR SOAKING AND COOKING.  USUALLY, YOU SOAK THE LENTILS OVERNIGHT WITH PLAIN WATER.  AFTER SOAKING, DRAIN WELL, AND COVER LENTILS WITH CHICKEN STOCK AND COOK UNTIL TENDER.  DRAIN AND SET ASIDE.

IN A LARGE POT OF BOILING WATER, COOK LASAGNE UNTIL ONLY HALF WAY COOKED.  DRAIN AND COOL UNDER COLD WATER TO STOP COOKING.  TOSS WITH A LITTLE OLIVE OIL TO PREVENT STICKING AND SET ASIDE.

HEAT A LARGE SKILLET OVER MED-HIGH HEAT, AND ADD 4 TBL OLIVE OIL.  ADD ONION, GARLIC AND RED PEPPER, AND COOK FOR 5 MINUTES.  ADD CELERY AND ZUCCHINI AND COOK UNTIL ZUCCHINI BEGINS TO GET TENDER.  ADD MUSHROOMS AND COOK UNTIL MUSHROOMS ARE GOLDEN BROWN, AND ALL LIQUID FROM MUSHROOMS IS EVAPORATED.  ADD DRIED TOMATOES,  BASIL AND THYME, AND SEASON WITH SALT AND PEPPER.  ADD TOMATO PASTE, AND COOK, STIRRING CONSTANTLY, UNTIL VEGETABLES BEGIN TO STICK TOGETHER.  ADD LENTILS TO MIXTURE, AND MIX WELL.  REMOVE FROM HEAT AND SET ASIDE.

IN A LARGE BOWL, COMBINE RICOTTA, EGG, PARSLEY, AND ROMANO CHEESE.  STIR WELL AND SET ASIDE.  IN ANOTHER BOWL COMBINE MOZZARELLA AND PROVELONE.  SET ASIDE. BRING TOMATO SAUCE TO WARM TEMP.

PREHEAT OVEN TO 350.  SPRAY A LARGE BAKING PAN WITH COOKING SPRAY.   MAKE LAYERS IN THE FOLLOWING WAY:  SPREAD ABOUT 1 CUP SAUCE IN THE BOTTOM OF THE PAN, LIGHTLY COATING THE BOTTOM.  LINE WITH LASAGNE.  SPREAD WITH SOME OF THE RICOTTA MIXTURE, THEN TOP WITH THE LENTIL MIXTURE.  TOP WITH SOME SAUCE, AND THEN SOME OF THE MOZZARELLA MIXTURE.  TOP THIS WITH MORE LASAGNE, AND CONTINUE MAKING LAYERS, ENDING WITH LASAGNE.  TOP THE LAST LAYER OF LASAGNE GENEROUSLY WITH REMAINING SAUCE, AND THEN REMAINING MOZZARELLA.  SPRINKLE WITH PARSLEY.

COVER WITH FOIL AND BAKE FOR 30 MINUTES.  REMOVE COVER AND BAKE FOR AN ADDITIONAL 40 MINUTES.  LET SIT FOR 10 MINUTES BEFORE SERVING.

NOTE:  IF YOU CANT FIND RED LENTILS, YOU CAN SUBSTITUTE REGULAR LENTILS.
YOU CAN VARY THE MUSHROOMS TO ANY VARIETY OR COMBINATION OF VARIETIES THAT YOU PREFER.  YOU CAN ALSO VARY THE VEGETABLES IN THE RECIPE TO YOUR PREFERENCE AND AVAILABILITY.
YOU CAN MAKE THIS AHEAD OF TIME AND FREEZE IT, COVERED WELL WITH FOIL.  TO BAKE FROZEN, BAKE IN A LOW OVEN (275), COVERED, UNTIL A KNIFE CAN GO EASILY INTO CASSEROLE.  UNCOVER AND BAKE AS ABOVE.

SERVES 8-10

TOMATO CREAM SAUCE:

1 ONION, CHOPPED
6 CLOVES GARLIC, MINCED (OR 2 TBL JAR MINCED GARLIC)
1 CARROT, FINELY CHOPPED
1 STALK CELERY, FINELY CHOPPED
1 CAN CRUSHED TOMATOES
1 CAN TOMATO PUREE
1/2 CUP RED WINE
1/4 CUP PARSLEY, CHOPPED (OR 2 TBL DRIED)
1/4 CUP BASIL, JULIENNE (OR 2 TSP DRY)
2 CUPS HEAVY CREAM (OR EVAPORATED SKIM MILK)

METHOD:

IN A HEAVY SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT. ADD ONION AND GARLIC, AND SAUTE UNTIL ONION IS TENDER.  ADD CARROT AND CELERY, AND COOK FOR 10 MINUTES MORE.  ADD TOMATOES AND WINE AND STIR WELL.  BRING TO A BOIL, THEN LOWER HEAT LOW, AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY.

ADD BASIL, PARSLEY, AND SEASON WITH SALT AND PEPPER.  SIMMER ANOTHER 30 MINUTES.

RAISE HEAT TO MEDIUM, AND SLOWLY ADD CREAM, AND STIR WELL.  WAIT UNTIL SAUCE COMES BACK TO A SIMMER, AND REMOVE FROM HEAT.

NOTE:  YOU CAN MAKE THE SAUCE AHEAD OF TIME, UP TO THE POINT WHERE YOU ADD THE CREAM.  THIS SAUCE TASTES BEST IF YOU ADD THE CREAM WHEN YOU ARE READY TO USE THE SAUCE.


********** END RECIPE **********


BAKED PASTA WITH CHICKEN AND MUSHROOMS:

INGREDIENTS:

1 LB PASTA (I PREFER SMALL PASTA, SUCH AS SMALL SHELLS, OR SMALL FARFALLE)
1 TBL CORNSTARCH
1 1/2 CUPS MILK (OR EVAPORATED SKIM MILK), DIVIDED
1/2 CUP CHICKEN STOCK
1/4 CUP PANCETTA, FINELY DICED (OR REG BACON)
1 ONION, CHOPPED
5 CLOVES GARLIC, MINCED (OR 1 TBL JAR MINCED GARLIC)
1 LEEK, WASHED WELL AND THINLY SLICED
1 SMALL BUNCH SCALLIONS, THINLY SLICED, WHITE AND GREEN PARTS
1/2 LB MUSHROOMS, STEMS CHOPPED, CAPS QUARTERED
1 CUP FROZEN PEAS, DEFROSTED AND DRAINED
2 CUPS COOKED CHICKEN (LEFTOVER CHICKEN WORKS GREAT HERE)
1/4 CUP CHOPPED PARSLEY
1/2 TSP CHOPPED ROSEMARY
1 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP BREAD CRUMBS

METHOD:

COOK PASTA IN A LARGE POT OF BOILING, SALTED WATER, UNTIL JUST BEFORE AL DENTE, WHEN YOU THINK IT HAS A FEW MORE MINUTES TO COOK.  COOL UNDER RUNNING WATER TO STOP COOKING.  DRAIN AND TOSS WITH A LITTLE OLIVE OIL TO PREVENT STICKING AND SET ASIDE.

PREHEAT OVEN TO 350.  IN A SMALL BOWL, STIR TOGETHER THE CORNSTARCH AND 2 TBL MILK UNTIL CORNSTARCH IS DISSOLVED.  HEAT THE REMAINING MILK AND THE CHICKEN BROTH IN A SMALL SAUCEPAN OVER MED HEAT.  STIR IN THE CORNSTARCH MIXTURE AND HEAT, STIRRING, UNTIL THE SAUCE IS SIMMERING AND THICKENED.  SEASON WITH SALT AND PEPPER.  SET ASIDE.

HEAT A SKILLET OVER MED-HIGH HEAT AND ADD 2 TBL OLIVE OIL, AND PANCETTA.  COOK UNTIL PANCETTA JUST BEGINS TO BROWN.  ADD ONION, GARLIC, LEEK AND SCALLION.  COOK, STIRRING, UNTIL ONION IS TENDER AND GARLIC IS JUST BEGINNING TO BROWN.  ADD MUSHROOMS, AND COOK UNTIL MUSHROOMS ARE GOLDEN, AND ALL LIQUID RELEASED FROM MUSHROOMS IS EVAPORATED.  SEASON WITH SALT AND PEPPER.  STIR IN COOKED CHICKEN AND PEAS.  COMBINE VEGETABLES AND CHICKEN WITH SAUCE, AND STIR VERY WELL.

IN A SMALL BOWL, COMBINE BREAD CRUMBS AND 1/4 CUP GRATED CHEESE.

SPRAY A LARGE BAKING PAN WELL WITH COOKING SPRAY.  PLACE COOKED PASTA IN PAN.  TOSS VERY WELL WITH VEGETABLES AND SAUCE.  SPRINKLE REMAINING CHEESE OVER PASTA, AND COMBINE WELL.  TOP PASTA WITH BREAD CRUMBS.

BAKE, UNCOVERED, ABOUT 20 - 25 MINUTES, UNTIL SAUCE IS BUBBLING AND TOPPING IS GOLDEN BROWN.  PASS WITH EXTRA GRATED CHEESE.

NOTE:  YOU CAN USE PRETTY MUCH ANY LEFTOVER COOKED MEAT IN THIS DISH, OR SOME COOKED SHRIMP OR SCALLOPS.  SIMPLY STEAM THE SHRIMP AND SCALLOPS UNTIL JUST COOKED THROUGH, AND COMBINE AS ABOVE.  YOU CAN MAKE THIS AHEAD OF TIME AND FREEZE IT, COVERED WELL WITH FOIL.  TO BAKE FROZEN, BAKE IN A LOW OVEN (275), COVERED, UNTIL A KNIFE CAN GO EASILY INTO CASSEROLE.  UNCOVER AND BAKE AS ABOVE.

SERVES 6-8

********** END RECIPE **********


PASTA WITH ROASTED ASPARAGUS, BLACK OLIVES AND DRIED TOMATOES:

1 LB ASPARAGUS, TOUGH STEMS REMOVED, REMAINING STEMS PEELED WITH A VEGETABLE PEELER
1 ONION, THINLY SLICED
7 CLOVES GARLIC
1 TBL LEMON JUICE
1 LB PASTA (I PREFER ROTELLE, GEMELLI, OR FUSILLI WITH THIS DISH, BUT ANY SHAPE WILL WORK)
2 TBL BUTTER
1 /2 TBL FLOUR
1 TBL LEMON JUICE
2 CUPS MILK (OR EVAPORATED SKIM MILK)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
3 TBL BASIL, JULIENNE (OR 1 TSP DRY)
3/4 CUP PECORINO ROMANO CHEESE (OR PARMESAN)
1 CUP SLICED BLACK OLIVES
1/2 CUP DRIED TOMATOES, RECONSTITUTED AND JULIENNE (OR 1/2 CUP JAR DRIED TOMATOES, DRAINED WELL AND JULIENNE)

METHOD:

PREHEAT OVEN TO 400 AND SPRAY A BAKING PAN WITH COOKING SPRAY.  PLACE ASPARAGUS, ONION AND GARLIC IN A LARGE BOWL, AND TOSS VERY WELL WITH 1/4 CUP OLIVE OIL.  PLACE CONTENTS OF BOWL INTO PAN.  SPRINKLE WITH 1 TBL LEMON JUICE, AND SEASON WITH SALT AND PEPPER.  COVER WITH FOIL AND ROAST FOR 15 MINUTES.  REMOVE COVER AND ROAST UNTIL ONION AND GARLIC ARE SOFT, AND ASPARAGUS IS NICELY BROWNED.  LET COOL.  WHEN COOL ENOUGH TO HANDLE, CHOP ASPARAGUS INTO BITE SIZE PIECES.  MASH GARLIC WELL WITH A FORK.  PLACE CHOPPED ASPARAGUS, ROASTED ONION, BLACK OLIVES AND DRIED TOMATOES IN A BOWL.  TOSS WELL AND SET ASIDE.

COOK PASTA IN A LARGE POT OF BOILING, SALTED WATER UNTIL AL DENTE.  DRAIN.

MEANWHILE, MELT BUTTER IN A SMALL SAUCEPAN OVER MEDIUM HEAT; STIR IN FLOUR.  GRADUALLY ADD MILK, WHISKING CONSTANTLY UNTIL MIXTURE IS SMOOTH. ADD MASHED GARLIC. BRING TO A BOIL, WHISKING CONSTANTLY; REDUCE HEAT AND SIMMER 2 MINUTES.  ADD BASIL AND PARSLEY, AND SEASON WITH SALT AND PEPPER.  ADD LEMON JUICE. STIR IN GRATED CHEESE.

RETURN PASTA TO POT.  ADD VEGETABLES AND TOSS.  POUR IN HERB SAUCE, AND TOSS VERY WELL.  SERVE IMMEDIATELY, PASSING EXTRA GRATED CHEESE.

SERVES 6

********** END RECIPE **********


RISOTTO WITH VEAL RAGU:

INGREDIENTS:

2 LBS GROUND VEAL (YOU CAN USE BEEF OR PORK OR A COMBINATION, ALSO)
1 ONION, CHOPPED
5 CLOVES GARLIC MINCED (OR 1 TBL JAR MINCED GARLIC)
1 CELERY STALK, CHOPPED
1 CARROT, CHOPPED
1/2 CUP TOMATO PUREE
2 TBL BUTTER
2 ANCHOVY FILLETS, MINCED (OPTIONAL)
1 TBL GRATED LEMON ZEST
3 TBL CHOPPED PARSLEY
1 TBL CHOPPED ROSEMARY
2 TBL CHOPPED BASIL
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
2 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

HEAT A LARGE SKILLET OVER MED-HIGH HEAT AND ADD 2  TBL OLIVE OIL.  ADD VEAL AND COOK UNTIL WELL BROWNED.  REMOVE FROM HEAT AND ADD VEGETABLES TO DRIPPINGS IN PAN.  COOK UNTIL VEGETABLES ARE TENDER AND GOLDEN BROWN.  ADD PUREE AND 1/2 CUP WATER.  BRING TO A BOIL.  REDUCE HEAT, AND SIMMER FOR 30 MINUTES.  ADD ANCHOVY, LEMON ZEST, AND HERBS.  SEASON WITH SALT AND PEPPER.  COOK AN ADDITIONAL 15 MINUTES.  REMOVE FROM HEAT.

IN A LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.   ADD RICE,  STIRRING CONSTANTLY, AND COOK 5 MINUTES, MAKING SURE RICE DOES NOT BROWN.  ADD WINE, STIRRING CONSTANTLY, AND LET WINE TOTALLY EVAPORATE.  WHEN WINE IS EVAPORATED, BEGIN ADDING STOCK 1/2 CUP AT A TIME, LETTING EACH ADDITION EVAPORATE BEFORE ADDING THE NEXT ADDITION.

AFTER FOURTH ADDITION OF STOCK IS ADDED, BEGIN TASTING RICE AFTER EACH ADDITION HAS EVAPORATED.  RICE SHOULD BE AL DENTE WHEN DONE.  ADD VEAL RAGU AFTER FOURTH ADDITION.

AFTER LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND STIR IN BUTTER AND GRATED CHEESE.  SERVE IMMEDIATELY.

NOTE:  YOU CAN MAKE THE RAGU AHEAD OF TIME AND REFRIGERATE FOR UP TO 4 DAYS, OR FREEZE.  JUST DEFROST, AND BRING TO ROOM TEMP BEFORE ADDING TO RISOTTO.

SERVES 6

********** END RECIPE **********


RISOTTO WITH CHICKPEAS, ROASTED PORTOBELLO MUSHROOMS AND TOMATOES:

INGREDIENTS:

2 LARGE PORTOBELLO MUSHROOMS, STEMS REMOVED AND SLICED, CAPS LEFT WHOLE
1 ONION, CHOPPED
5 CLOVES GARLIC, MINCED (OR 1 TBL JAR MINCED GARLIC)
1/2 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
2 CUPS DICED TOMATOES (YOU CAN USE CANNED DICED, NOT CRUSHED, TOMATOES SUCH AS DEL MONTE, WELL DRAINED)
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE  WINE
4 CUPS SIMMERING CHICKEN STOCK
1 LARGE CAN CHICKPEAS, WELL DRAINED
3 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
3 TBL BASIL, JULIENNE
1/4 CUP PARSLEY, CHOPPED

METHOD:

PREHEAT OVEN TO 400.  BRUSH MUSHROOM CAPS WITH OLIVE OIL, AND TOSS STEMS WITH OLIVE OIL.  SEASON WITH SALT AND PEPPER. ROAST UNTIL GOLDEN BROWN AND SOFTENED.  SET ASIDE.  WHEN COOL ENOUGH TO HANDLE, CHOP CAPS INTO LARGE DICE.  SET ASIDE.

IN A LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, RED PEPPER AND TOMATOES AND COOK UNTIL ONION IS SOFTENED, BUT NOT BROWNED.  ADD RICE,  STIRRING CONSTANTLY, AND COOK 5 MINUTES MORE, MAKING SURE RICE DOES NOT BROWN.  ADD WINE, STIRRING CONSTANTLY, AND LET WINE TOTALLY EVAPORATE.  WHEN WINE IS EVAPORATED, BEGIN ADDING STOCK 1/2 CUP AT A TIME, LETTING EACH ADDITION EVAPORATE BEFORE ADDING THE NEXT ADDITION.

AFTER FOURTH ADDITION OF STOCK IS ADDED BEGIN TASTING RICE AFTER EACH ADDITION HAS EVAPORATED.  RICE SHOULD BE AL DENTE WHEN DONE.  ADD CHICKPEAS AND PORTOBELLO MUSHROOMS AFTER FOURTH ADDITION.

AFTER LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND STIR IN BUTTER, GRATED CHEESE, AND HERBS.  SERVE IMMEDIATELY.

SERVES 6

********** END RECIPE **********


CHICKEN MARSALA RISOTTO:

INGREDIENTS:

2 LBS BONELESS, SKINLESS CHICKEN BREAST, CUT CROSSWISE INTO 1/2" PIECES
1 EGG
1/2 CUP BREAD CRUMBS
1/4 CUP GRATED PECORINO ROMANO CHEESE
1 ONION, CHOPPED
5 CLOVES GARLIC, MINCED (OR 1 TBL JAR MINCED GARLIC)
8 OZ MUSHROOMS, THINLY SLICED
2 CUPS ARBORIO RICE
1/2 CUP MARSALA WINE
4 CUPS SIMMERING CHICKEN STOCK
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP PARSLEY, CHOPPED

METHOD:

BEAT EGG IN A LARGE BOWL; ADD CHICKEN PIECES AND TOSS TO COAT.  COMBINE BREAD CRUMBS WITH 1/4 CUP GRATED CHEESE IN A LARGE BOWL. ADD CHICKEN AND TOSS WELL.

HEAT 3 TBL OLIVE OIL IN A LARGE, NON-STICK SKILLET OVER MED-HIGH HEAT.  ADD HALF OF CHICKEN, AND STIR FRY ABOUT 5 MINUTES, OR UNTIL CHICKEN IS BROWNED AND COOKED THROUGH.  REPEAT WITH ADDITIONAL OIL AND REMAINING CHICKEN.  DRAIN ON PAPER TOWELS AND SET ASIDE.

IN A LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, AND MUSHROOMS, AND COOK UNTIL ONION IS SOFTENED, BUT NOT BROWNED.  ADD RICE,  STIRRING CONSTANTLY, AND COOK 5 MINUTES MORE, MAKING SURE RICE DOES NOT BROWN.  ADD WINE, STIRRING CONSTANTLY, AND LET WINE TOTALLY EVAPORATE.  WHEN WINE IS EVAPORATED, BEGIN ADDING STOCK 1/2 CUP AT A TIME, LETTING EACH ADDITION EVAPORATE BEFORE ADDING THE NEXT ADDITION.

AFTER FOURTH ADDITION OF STOCK IS ADDED,  BEGIN TASTING RICE AFTER EACH ADDITION HAS EVAPORATED.  RICE SHOULD BE AL DENTE WHEN DONE.  ADD CHICKEN AFTER FOURTH ADDITION.

AFTER LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND STIR IN BUTTER, GRATED CHEESE, AND PARSLEY  SERVE IMMEDIATELY.

SERVES 6

********** END RECIPE **********



ROASTED SWORDFISH WITH TOMATOES, OLIVES, AND MUSHROOMS:

INGREDIENTS:

6 SWORDFISH STEAKS, ABOUT 7 OZ EACH
1 CUP DRY WHITE WINE
1 SPRIG ROSEMARY, FINELY CHOPPED
4 CLOVES GARLIC, FINELY CHOPPED
6 PLUM TOMATOES, QUARTERED
1 CUP SLICED BLACK OLIVES
1 ONION, THINLY SLICED
8 OZ MUSHROOMS, ANY VARIETY, HALVED
1/4 CUP CHOPPED PARSLEY
3 TBL JULIENNE BASIL

METHOD:

PLACE THE SWORDFISH STEAKS IN A BOWL AND SEASON WITH SALT AND PEPPER.  POUR IN THE WINE.  ADD ROSEMARY AND GARLIC.  COAT STEAKS WELL AND MARINATE FOR AT LEAST ONE HOUR.

PLACE THE VEGETABLES IN A LARGE BOWL.  TOSS VERY WELL WITH 1/4 CUP OLIVE OIL.  SEASON WITH SALT AND PEPPER.

PREHEAT OVEN TO 450.  SPRAY A BAKING PAN WELL WITH COOKING SPRAY.  DRAIN FISH WELL.  ARRANGE VEGETABLES IN PAN.  PLACE IN OVEN AND ROAST FOR 20 MINUTES, STIRRING OCCASIONALLY.  REDUCE OVEN TO 350 AND PLACE STEAKS ON TOP OF VEGETABLES AND ROAST FOR 15 MINUTES.  TURN STEAKS OVER AND STIR VEGETABLES IN PAN.  ROAST AN ADDITIONAL 15 MINUTES, OR UNTIL STEAKS ARE DONE.  SERVE IMMEDIATELY.

SERVES 6


SEARED DRIED TOMATO GNOCCHI:

12 PIECES DRIED TOMATOES
2 LBS BAKING POTATOES
2 1/2 CUPS FLOUR
1 EGG
3/4 CUP GRATED PECORINO ROMANO CHEESE

METHOD:

SOAK THE TOMATOES IN LUKEWARM WATER TO COVER FOR 1 HOUR.  DRAIN AND CUT INTO SMALL PIECES.  SET ASIDE.  

BOIL POTATOES IN THEIR SKINS UNTIL TENDER.  DRAIN AND PEEL THEM.  FORCE THROUGH A SIEVE AND MIX WITH 2/3 OF THE FLOUR, THE EGG, THE CHEESE, TOMATOES, AND SALT AND PEPPER.

KNEAD THE POTATO MIXTURE WELL WITH FLOURED HANDS.  FORM IT INTO OVAL GNOCCHI ABOUT 1 INCH LONG.  ARRANGE THE GNOCCHI ON A FLOURED BOARD.

BRING A LARGE PAN OF WATER TO BOIL.  COOK THE GNOCCHI A FEW AT A TIME, LIFTING THEM OUT AS THEY RISE TO THE SURFACE. DRAIN GNOCCHI WELL.

IN A LARGE NON-STICK SKILLET, HEAT 3 TBL OLIVE OIL OVER HIGH HEAT.  ADD A FEW GNOCCHI AT A TIME, QUICKLY SEARING TO GOLDEN BROWN, THEN REMOVING THEM TO DRAIN ON PAPER TOWELS.   SERVE IMMEDIATELY.

NOTE: YOU CAN POACH THE GNOCCHI THE NIGHT BEFORE AND THEN SEAR THEM RIGHT FROM THE REFRIGERATOR.  JUST DRAIN THEM WELL AND PUT IN AN AIRTIGHT CONTAINER IN A SINGLE LAYER.

SERVES 6


PEAS WITH PROSCIUTTO:

1 ONION, THINLY SLICED
4 CLOVES GARLIC MINCED (OR 2 TSP JAR MINCED GARLIC)
3 OZ PROSCIUTTO, JULIENNE
4 CUPS PEAS
1/2 CUP BOILING WATER
2 TBL CHOPPED PARSLEY

METHOD:

HEAT 4 TBL OLIVE OIL IN A SKILLET OVER MEDIUM HEAT.  ADD THE ONION, GARLIC AND PROSCIUTTO AND SAUTE UNTIL ONION IS TRANSLUCENT.  ADD THE PEAS AND BOILING WATER.  SEASON WITH SALT AND PEPPER.  COOK UNCOVERED UNTIL PEAS ARE TENDER.  

TRANSFER TO A WARM BOWL AND TOSS WITH PARSLEY.  

SERVES 6


********** END RECIPE ***********



COFFEE GRANITA WITH ALMOND BISCOTTI:

COFFEE GRANITA:

4 OZ SUGAR
2 TBL SUGAR
6 CUPS ESPRESSO COFFEE
2 TSP UNSWEETENED COCOA POWDER

METHOD:

COMBINE THE SUGAR AND WATER IN A SAUCEPAN AND HEAT UNTIL SUGAR IS DISSOLVED, THEN BOIL THE SYRUP FOR SEVERAL MINUTES.

POUR THE COFFEE INTO THE SYRUP, DISSOLVE THE COCOA IN IT AND REMOVE FROM HEAT.  LET COOL COMPLETELY.  POUR THE MIXTURE INTO A BOWL AND FREEZE UNTIL SOLID, THEN TRANSFER TO A BLENDER, AND BLEND FOR A FEW MINUTES UNTIL SLUSHY.  SPOON INTO GLASSES AND SERVE IMMEDIATELY.

SERVES 6


ALMOND BISCOTTI:

INGREDIENTS:

2 1/4 CUPS FLOUR
3/4 CUP SUGAR
1 1/2 TSP BAKING POWDER
1/4 TSP SALT
2 EGGS
1 EGG YOLK
2/3 CUPS UNBLANCHED ALMONDS, CHOPPED
1 EGG + 1 TBL MILK FOR GLAZE

METHOD:

MIX FLOUR, SUGAR, BAKING POWDER, SALT, WHOLE EGGS AND YOLK, AND BLEND TO FORM A SMOOTH DOUGH.  KNEAD IN THE ALMONDS.

DIVIDE DOUGH INTO 4 PARTS AND FORM EACH INTO A CIGAR SHAPED LOG.  PREHEAT OVEN TO 450.  FLOUR A BAKING SHEET AND PLACE THE LOGS ON IT, WELL APART.  BRUSH WITH GLAZE.  BAKE UNTIL GOLDEN ABOUT 20 MINUTES.  CUT THE LOGS INTO 1" SLICES, WHILE STILL WARM.  SEPARATE THEM AND COOK FOR ANOTHER 5 MINUTES.  COOK ON RACKS BEFORE SERVING.

SERVES 6-8

***** END RECIPE - AND END OF CHAT!!!! *****
