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Polenta con Erbe al Forno Baked Polenta with Greens
Polenta, originally made from barley or wheat, has been eaten in Serves 6
Indgredients
1 cup ricotta cheese 1 cup milk 1 cup grated Parmesan cheese 1 cup polenta or yellow cornmeal 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 cup green onion, chopped 1 bunch Swiss chard or spinach, coarsely chopped
Preheat the oven to 350°F.
Oil a 10" x 10" ovenproof baking dish or cake pan. In a large bowl, mix the ricotta and milk. Stir in the Parmesan cheese and polenta until well mixed. Heat the olive oil and butter in a large sauté pan, and sauté the green onions for about 3 minutes. Add the greens and continue to cook another 3 minutes. Stir this mixture into the polenta, and spread into the baking dish.
Bake until firm and golden brown, about 30 minutes. Serve cut in squares. Frittata di Asparagi Asparagus Frittata
"Frittata" is Italian for omelet, but unlike its American counterpart, frittatas are typically served for lunch, a picnic, or a light evening meal. They can be made with herbs, vegetables, cheese, or meat -- even jam! Here we add asparagus, a great Tuscan favorite that frequently appears with eggs. Serves 4 Crust Ingredients 1 pound tender asparagus 8 eggs 1/2 cup onion, diced fine 2 cloves garlic, pressed 2 tablespoons olive oil 2 tablespoons butter 3 tablespoon fresh thyme, basil, parsley or chives minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper Preheat the oven to 400°F. Clean and trim the asparagus and blanch in boiling water for 2 minutes. Rinse in cold water and set aside. In a medium bowl, beat the eggs lightly with a fork or whisk. In an omelet pan (or an ovenproof 10" frying pan with curved sides) heat the olive oil; add the onion and garlic and sauté for about three minutes. Cool slightly, then add the onion/garlic mixture to the eggs. Add the butter to the oil remaining in the frying pan and heat until the butter begins to brown. Stir the chopped herbs, salt and pepper into the egg mixture and pour gently into the pan. Cook over medium heat until the bottom begins to set, about 2 minutes. Arrange the asparagus on top and place the pan in the oven, bake until the frittata is firm and the top is golden, about 20 minutes. Serve warm or at room temperature. Zuppa di Fagioli White Bean Soup
The Cannellini bean, a dried white bean similar to our Great Northern, is the basis of many Tuscan soups and pastas. For Centuries beans have been an essential part of the Italian peasant diet, both because they are easy to cultivate and store, and because they are an important source of protein, vitamins and minerals. Today you will find this soup on peasant's tables and in the best Italian restaurants. There are many versions of this recipe; this one is seasoned with sage--the most Tuscan of herbs, and couldn't be easier!
1-1/2 cups Cannellini or Great Northern dried beans
3 tablespoons extra virgin olive oil
1/4 pound bacon, 1/4-inch dice
3 cloves garlic, minced
6 fresh sage leaves
1/2 cup onion, diced
2 celery stalks, thinly sliced
2 carrots, thinly sliced
3 small tomatoes, diced
4 cups beef broth
4 cups water
1 whole clove garlic, peeled
6 thick slices Italian bread, toasted
salt and freshly ground pepper Sort and rinse beans; place beans in a 6-quart pot. Add water, bringing it 3 inches above beans. Bring to a boil; simmer 5 minutes. Remove pot from heat; soak 1 hour. Discard water (that's where all the gas-producing sugars are!); rinse beans. Rinse and dry pot; heat the oil over medium heat; cook and stir bacon, minced garlic, and sage in oil until garlic is golden, about 2 minutes. Add celery, carrots, tomatoes, and drained beans; cook 3 minutes. Add broth and the 4 cups of water; bring to a boil over high heat. Reduce heat to low; simmer until beans are tender, about 2 hours. Season to taste with salt (beans take a lot of salt) and pepper. Transfer half of soup to a bowl; puree half of the soup using a hand-held blender (or pour into a blender* or food processor; process until smooth). Return all soup to pot; bring to a boil. To serve, lightly rub whole garlic over both sides of toast. Place one slice of toast in 6 individual bowls; cover with soup. Serve immediately. *Note: Use care when pureeing hot foods in blender. Process in small batches or let cool slightly. Hot foods may send blender lid and food flying. Risotto con Asparagi
Asparagus is a sure sign that spring is here, and this simple risotto features asparagus at its best. Use tender, young asparagus that snap when you bend them. Do not rinse the arborio rice before cooking or it will loose the starch that makes risotto so creamy. Serves 4 - 6 Ingredients 1 pound asparagus 4 tablespoons butter 4 tablespoons olive oil 1 clove garlic, minced 3/4 cup Parmesan cheese, grated 1 cup onion, chopped fine 1-1/2 cup arborio rice 5 cups vegetable or chicken stock Wash the asparagus and cook in boiling salted water until tender but still firm. Drain, reserving 1 cup of the boiling liquid. Rinse the asparagus in cold water. Cut on the diagonal into 3/4" pieces, reserving the tips for garnish. Heat 2 tablespoons butter and all the olive oil in a deep sauté pan. Sauté the onion and garlic until transparent, about 2 minutes. Add the arborio rice and continue to sauté for 2 minutes, stirring constantly. Mix the asparagus liquid with the stock and heat to a simmer. Slowly add the stock to the rice, one ladle at a time, stirring until absorbed. Do not let the rice dry out. After 15 minutes, add the asparagus pieces and salt and pepper to taste. Check the rice for doneness; it should be tender but still have a "bite." Stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Garnish with the asparagus tips and serve with additional Parmesan cheese. Penne Pasta with Grilled Eggplant
Grilling the eggplant before sautéing adds a wonderful flavor to this slightly spicy pasta. Serve it with a salad and Gabbiano Chianti DOCG as a light summer meal. Serves 4 - 6 Ingredients 1 pound eggplant 1/4 cup olive oil 2 cloves garlic, minced 2 tablespoons pine nuts 3 tablespoons tomato paste 2 teaspoons capers 1/2 teaspoon chili pepper flakes (or to taste) salt and coarsely ground pepper 1/2 cup water 1 pound penne pasta 1/2 cup Parmesan cheese, grated Cut the eggplant into 1/2" slices and soak in cold water. Pat the eggplant dry, brush with olive oil and grill until nicely browned. In a large sauté pan, heat the remaining olive oil. Cut the grilled eggplant into 1" pieces and sauté with the diced garlic, about 3 minutes. Add the pine nuts, tomato paste, capers and chili flakes. Continue to cook about 2 minutes. Stir in the water, and salt and pepper to taste. Prepare the penne pasta and serve with the eggplant sauce and grated Parmesan cheese.
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