Complete Italian Veg--MENU: Light Summer Dinner for Guests

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* Exported from MasterCook *

 

MENU: Light Summer Dinner for Guests

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Potato Gnocchi with Pesto -- page 223

Arugula, Tomato and Black Olive Salad -- page 372

Watermelon-Campari Granita -- page 520

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NEEDED FOR ABOVE RECIPES:

Potato Gnocchi -- page 220

Pesto, My Way -- page 531

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 727 Calories; 68g Fat (81.8% calories

from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

201mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit;

13 1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Arugula, Tomato and Black Olive Salad

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups stemmed arugula leaves -- (2 bunches) washed &

thoroughly dried

2 medium ripe tomatoes -- (about 1 pound) cored & cut into 3/4 "

wedges

20 small black olives -- pitted

salt & freshly ground pepper

2 teaspoons red wine vinegar

2 tablespoons extra virgin olive oil

 

Place the arugula, tomatoes, and olives in a large salad bowl. Lightly sprinkle

with salt & pepper to taste.

 

Drizzle the vinegar and then the oil over the salad. Toss and adjust the

seasonings. Divide among individual plates and serve immediately.

 

Source:

" page 220 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 98 Calories; 9g Fat (80.6% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 197mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : If you can get yellow tomatoes, which are sometimes available at gourmet

markets and farm stands, use one yellow and one red tomato in this recipe.

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pesto, My Way

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons pine nuts

2 cups tightly packed fresh basil leaves

2 medium cloves garlic

1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmigiano-Reggiano cheese -- (to 1/3

cup)

salt

 

Place the pine nuts, basil, and garlic in the work bowl of a food processor.

Process, scraping down the sides of the bowl as needed, until the ingredients

are finely chopped. With the motor running, slowly pour the oil through the

feed tube and process until smooth.

 

Scrape the sauce into a small bowl and stir in the cheese and salt to taste.

Use immediately or refrigerate in an air-tight container. (The pesto may be

refrigerated for several days. For longer storage in the refrigerator, pour a

thin film of olive oil over the pesto.)

 

Makes 3/4 to 1 cup

 

Source:

" page 531 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

Yield:

" 3/4 cup "

 

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Per Serving (excluding unknown items): 1061 Calories; 117g Fat (96.7% calories

from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 23 Fat.

 

NOTES : Here's my version of the classic basil sauce. Many recipes call for a

combination of Parmesan and Pecorino cheese, but I use only Parmesan because the

scant amount of Pecorino doesn't merit a special trip to the market. To

heighten the flavor of the nuts, toast them in a dry skillet until golden.

Walnuts may be used in place of pine nuts. I find the food processor the

easiest tool for making pesto. A blender will work, although you may need to

add a little extra oil. A mortar and pestle produces a coarse texture that is

more authentic. If using the pesto to sauce gnocchi, add only 1/4 cup of cheese

to that the pesto stays a bit runny.

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Potato Gnocchi

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds russet or baking potatoes -- scrubbed

1 1/4 cups unbleached flour -- plus more as needed

salt

 

Preheat the oven to 400ºF. Bake the potatoes until a metal skewer slides easily

through them, about 50 minutes.

 

Wearing an oven mitt to hold the hot potatoes, use a vegetable peeler and your

fingers to remove the skins. Place the peeled potatoes in a ricer, cutting them

as needed, and rice them into a large bowl. Cool the potatoes for at least 20

minutes, or to room temperature.

 

Sprinkle 1 1/4 cups flour and 1 teaspoon of salt over the cooled potatoes.

Using your hands, work the mixture into a soft, smooth dough. If the dough is

sticky (which is usually the case), add more flour as needed, up to 1/4 cup

more. Do not overwork or knead the dough; just incorporate the flour into the

potatoes.

 

Bread off a piece of the dough and roll it out into a long rope about 3/4-inch

thick. If the rope won't hold together, return it to the bowl with the rest of

the dough and work in more flour as needed.

 

The dough sometimes comes together before there is enough flour to prevent the

gnocchi from being mushy. Before shaping all the gnocchi, break off a small

piece of dough, shape it into 2 gnocchi, and drop them into boiling water.

Scoop up the gnocchi when they float and taste them. If they seem too mushy,

work in more flour and proceed with the recipe. Once you become experienced at

making gnocchi, you can skip this step.

 

Slice the dough rope into 3/4-inch lengths. Hold a fork, butter paddle, or meat

mallet in one hand and press 1 piece of the dough against the ridged surface

with the index finger of your other hand to make an indentation in the center.

Flip and roll the dough off the ridges and allow it to drop onto the work

surface below. The gnocchi should look like slept-on pillows on one side with

several thin grooves on the other. Repeat the rolling, cutting, and shaping

process with the remaining dough. (The gnocchi can be placed in a single layer

on a baking sheet and refrigerated for several hours. The baking sheet can also

be placed in the freezer for about 1 hour. Transfer the partially frozen

gnocchi to a plastic bag or container, seal and freeze for up to 1 month.)

 

Bring 4 quarts of water to a medium boil in a large pot. Avoid cooking the

gnocchi at a rolling boil, since violently churning water makes it difficult to

determine when they are floating. Add 2 teaspoons salt or to taste. Add about

one third of the gnocchi and cook until they float to the surface, 1 1/2 to 2

minutes for fresh gnocchi. Do not thaw frozen gnocchi before cooking. Cook

them for about 3 minutes, or until they float. (Bubbles may cause the gnocchi

to bob temporarily to the surface and then sink again. The gnocchi are done

when they float and not before.)

 

Scoop up the gnocchi with a slotted spoon and transfer them to a warm, shallow

serving bowl or platter with as little cooking liquid as possible. While you

boil the next batch of gnocchi, top the cooked gnocchi with sauce (see the

recipes that follow). When the last batch has been added to the serving dish,

toss gently and either bring the bowl or platter to the table or divide the

gnocchi among individual warm pasta bowls. Serve immediately.

 

Source:

" page 220 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

Yield:

" 100 gnocchi "

 

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Per Serving (excluding unknown items): 500 Calories; 0g Fat (0.0% calories from

fat); 15g Protein; 110g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: 7 Grain(Starch).

 

NOTES : The hardest thing about making gnocchi is knowing how much flavor to add

-- too little and the dumplings will be mushy when cooked, too much and they

will be gummy. Since the moisture content in potatoes varies according to their

age and variety, you will need to use some judgment here. Remember, you can

always add more flour, but once you have put in too much, there is no turning

back. See Steps 4 and 6 for two tests you can use to check the texture of the

dough before shaping all the gnocchi.

Nutr. Assoc. : 0 0 0

 

 

* Exported from MasterCook *

 

Potato Gnocchi with Pesto

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Potato Gnocchi -- page 220

Pesto, My Way -- page 531 (made with 1/4 cup of cheese)

 

Prepare the gnocchi through Step 6 of the master recipe. Bring the water to a

boil for cooking the gnocchi as directed in Step 7.

 

Cook the gnocchi in batches as directed in Step 7 of the master recipe. Scoop

up the gnocchi with a slotted spoon and transfer them to a warm platter. Gently

toss the gnocchi with some pesto. Repeat with the remaining batches of cooked

gnocchi. When the last batch has been sauced, serve immediately.

 

Source:

" page 223 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 178 Calories; 19g Fat (96.3% calories

from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0

 

 

* Exported from MasterCook *

 

Watermelon-Campari Granita

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds watermelon

1/4 cup sugar

2 tablespoons Campari

 

Remove the rind from the watermelon. Pick out and discard the seeds. Cut the

flesh into large chunks and place them in the work bowl of a food processor.

Puree until smooth. Pour the watermelon puree through a fine mesh strainer;

pressing on the pulp to extract as much liquid as possible. There should be

about 2 cups. Discard the pulp.

 

Combine the watermelon juice, sugar, and Campari in a medium bowl. Stir on and

off for several minutes until the sugar has dissolved. (Rub your finger along

the bottom of the bowl to make sure it has dissolved.)

 

Pour the mixture into a 13x9 2-inch glass or ceramic baking pan. Place in the

freezer for 30 minutes. Using a large metal spoon, stir the frozen crystals

from around the edges of the pan back into the liquid. As the mixture continues

to freeze, scrape the spoon against the sides and bottom to loosen and break up

any frozen crystals. Repeat this scraping process every 30 minutes or so until

the mixture is frozen and a bit creamy, about 3 hours total. Scoop the crystals

into individual bowls or goblets and serve immediately.

 

Source:

" page 520 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 96 Calories; 1g Fat (5.6% calories from

fat); 1g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

 

NOTES : Campari is a ruby-red Italian aperitif made with herbs and oranges.

Lemon juice may be substituted for the Campari, but you will lose some color and

the mysterious aftertaste.

Nutr. Assoc. : 0 0 0