Italian (2)

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* Exported from MasterCook Mac *

 

Fontina and Tomato Pie (Tortino di Fontina)

 

Recipe By : Classic Italian Cooking for the Vegetarian Gourmet, B. Cox

Serving Size : 6 Preparation Time :1:00

Categories : Stews and Casseroles Italian

Lacto/Ovo

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp butter

15 slices Italian bread -- 1/2 inch thick

1 c milk

2 tbsps olive oil

1/2 c onion -- thinly sliced

1/2 c green pepper -- thinly sliced

1/2 lb Italian fontina -- grated

3/4 lb ripe tomatoes -- sliced 1/3 " thick

1 salt -- to taste

1 freshly ground black pepper -- to taste

1 tsp dried oregano

4 ea eggs

1/2 c parmesan cheese -- grated

 

Preheat the oven to 400 degrees. Butter a 9 inch pie or quiche pan. Brush the

bread rounds with milk and allow them to soften slightly. Line the pie pan wiht

them, forming a scalloped edge with the crusts and squeezing the bread close

together on the bottom to fill all holes. Bake the crust for 15 to 20 minutes

until lightly golden.

 

Meanwhile, prepare the filling. Heat the oil in a skillet and saute the onions

and peppers until they begin to soften, about 3 minutes. Season with salt and

pepper and reserve. When the crust is slightly brown, remove it from the oven.

Cover with the onions and peppers; sprinkle the grated fontina and layer the

tomatoes evenly on top. Sprinkle with the oregano and season with salt and

pepper. Beat the eggs with the parmesan and a pinch of salt and pepper and pour

over the filling. Bake for 20-30 minutes, until the eggs are set and the crusts

golden brown. Serve hot.

 

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Per serving: 376 Calories; 15g Fat (37% calories from fat); 15g Protein; 44g

Carbohydrate; 136mg Cholesterol; 1047mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Sweet and Sour Tomato Sauce (Salsa Agrodolce)

 

Recipe By : Classic Italian Cooking for the Vegetarian Gourmet, B. Cox

Serving Size : 6 Preparation Time :0:45

Categories : Italian Sauces, dressings, condiments

 

Amount Measure Ingredient -- Preparation Method

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2 lbs Italian plum tomatoes

1 tbsp olive oil

1 1/2 c onion -- chopped

2 tbsps italian parsley -- minced

2 tbsps fresh basil -- minced

1 tbsp tomato paste

2 c water

1 tbsp honey

2 tbsps red wine vinegar

1/2 tsp cinnamon

1 tsp salt

1/4 tsp freshly ground pepper

 

Peel, seed, and chop tomatoes; set aside. In a medium saucepan, heat the oil and

saute the onion and herbs gently for 5 minutes, until the onion begins to turn

golden. Disolve the honey in the red wine vinegar. Add all the other

ingredients, stir, and cook over high heat, stirring occasionally, for 20

minutes, until the sauce is thick but the tomatoes still have some body. Serve

hot or cool to room temperature, cover, and refrigerate.

 

You can substitute 2-32 oz. cans of plum tomatoes with their juice for the fresh

tomatoes. Eliminate the tomato paste and water.

 

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Per serving: 71 Calories; 3g Fat (31% calories from fat); 2g Protein; 12g

Carbohydrate; 0mg Cholesterol; 520mg Sodium