We believe that because life today is already so difficult
and dramatically exhausting, the only way to alleviate this very fact is to eat
and enjoy the food that will make you and your family happy physically and financially.
That’s because the recipes I want to share will not cost you a great deal of
money and will make everyone happy. Today we’ll start with three simple meals:
antipasto, pasta, and dolce. So with a fork in one hand and a knife in the
other, let’s begin… the coffee is on you! Antipasto (serves 4) 1 package fresh mozzarella (Bel Gioioso comes already sliced, the mozzarella comes in two loaves per package; you can use both or just one) 3 whole Jersey tomatoes 8 oz mixed olives 2 oz olive oil 10 leaves fresh basil (for garnish) salt and pepper
to taste On a serving plate, arrange a row of slices of fresh
mozzarella, overlapping each slice slightly. Next to the mozzarella, add a row
of thick slices of tomato, also overlapping slightly. Then create a row of
mixed olives. Lightly drizzle the plate with olive oil, and sprinkle with salt
and black pepper. If you have left over Italian bread that is still soft, slice
it up (about 3/4 inch thick), lightly toast in the oven, drizzle with oil,
sprinkle with salt and pepper, and set aside to accompany the antipasto. Remember- an antipasto is intended to tease your appetite
while you wait for the first course. Pasta
(serves 4) It is unbelievable
how many endless ways there are of making this cheap product a memorable dish
for you and your family or guests. Today let’s make something refreshing, low
cost, and easy. 1 lb Farfalle pasta (bow
ties or butterflies) 2 medium yellow squash (peeled and diced) 2 diced tomatoes salt and pepper
for seasoning 1 cup chicken broth 1/2 cup white wine 4 tbsp olive oil 2 tbsp (1
oz) butter 1 medium onion (diced) 2 cloves garlic (minced) 5-6 leaves fresh basil (for garnish) In a pot,
bring 3 quarts of water with 2 oz of salt to a boil for the pasta. Start to
make the sauce while waiting for the water to come to a boil. As soon as the
water is boiling- and while your sauce is coming together- add the pasta, so
that your pasta will be ready at the same time as your sauce. In a large sauté
pan, start by peeling and dicing the squash and onions. Then wash and dice your
tomatoes, and mince the garlic cloves. In a large sauté pan over medium heat add
4 tbsp of olive oil. Add the onions and let them sweat, adding a quarter
teaspoon of salt and a pinch of black pepper. As soon as they start to become
translucent (in about 3-4 minutes) add the squash and the garlic. Let them cook
for 5 minutes. Check to see if the
squash is tender with the point of a knife, and once the knife can easily
pierce the squash you can add the tomato and sprinkle another quarter teaspoon
of salt and another pinch of pepper. Add the
wine, chicken broth, and butter to the sauté pan. Cover and let simmer. At this
point the water should be boiling, so add the pasta. Let simmer for 5 minutes
and then turn off the heat while you wait for the pasta to finish (the total
cooking time for the pasta is about 10 minutes). Drain the
pasta very well and add to the sauce. Never rinse the pasta!! Other wise it
will never take in the flavor of the sauce. Mix to coat and finish with the
fresh basil, sliced julienne. To julienne the basil without cutting your
fingers, roll the leaves and cut into very fine strips. Garnish and serve. Remember-
our bodies need sugar. Yes, by eating pasta and vegetables, it will satisfy
you. But something is missing… dessert! Dolce (Sweets... serves 4) This is a
very simple dessert. Easy and fresh for the summer. 7 oz white chocolate 1 tbsp sugar 1/4 cup whole milk 3/4 cup heavy cream 1 and 1/2
tsp lemon zest 4 egg yolks 1 tsp vanilla extract pinch of salt 1/2 cup berries (more is ok!) You will
also need: 4 ramekins (4 oz) 1- 3” deep baking pan It is best
if this dessert is prepared the day before and spends the night in the refrigerator.
Preheat the
oven to 300*F. In a medium bowl add your milk, heavy cream, chocolate and bring
to barely a simmer over very low heat, letting the chocolate melt. In another
bowl, add the egg yolks, sugar, and vanilla extract and mix well. Slowly, very
slowly, drizzle the hot milk mixture into the eggs… do not do this all at once
or you might scramble the eggs! Add the lemon zest and a pinch of salt, and mix
very well. Fill the
ramekins about halfway with the mixture. Place the ramekins in the baking pan,
and fill the pan with water so that it reaches about halfway up the ramekins.
Bake for about 30 minutes. Let cool and
then refrigerate over night. When you are ready to serve, add the berries on
top. A good tip: Before
adding the water to the baking pan, bring the pan with ramekins to the oven and
place on the rack. Then add the hot water. This way you don’t have to worry
about carrying the heavy, water-filled pan and ramekins over to your oven. I know it is
a little work, but it is worth every bit! Buon Appetito! |
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