The Menu
Linguine with Zucchini and Mint (Linguine Con Zucchine e Menta)
Prosciutto di Parma, Fennel and Arugula Salad (Insalata di Finocchi, Rucola e Prosciutto di Parma)
crusty bread
Sweet Ricotta Cheese Tart (Torta di Ricotta)
The Recipes
Linguine with Zucchini and Mint
(Linguine Con Zucchine e Menta)
Makes 4 main-course servings.
http:/ /www.cookiesfromitaly.com/recipes/linguine_zucchini_mint.htm
2 lb zucchini (3 large)
1 cup extra virgin olive oil
4 garlic cloves, finely chopped
1 lb dried linguine
3/4 cup chopped fresh mint
1 tablespoon finely grated fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
Slice zucchini very thinly with an adjustable blade slicer.
Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot.
Fry zucchini in 3 batches, stirring occasionally, until softened and very pale golden, 3 to 4 minutes per batch.
Transfer as fried with a slotted spoon to a baking pan lined with paper towels to drain.
Keep zucchini warm, covered with foil.
Add garlic to olive oil in skillet and cook over moderately high heat, stirring, until very pale golden, about 30 seconds. Remove skillet from heat.
Cook pasta in a 6 to 8-quart pot of boiling salted water, uncovered, until 'al dente'.
Reserve 1 cup pasta-cooking water.
Drain pasta in a colander and transfer to a large shallow bowl.
Toss pasta with garlic oil, zucchini, mint, zest, salt, and pepper.
Add some of reserved cooking water to moisten if necessary.
Prosciutto di Parma, Fennel and Arugula Salad
(Insalata di Finocchi, Rucola e Prosciutto di Parma)
Serves 4.
http://www.coo kiesfromitaly.com/recipes/insalata_parma.htm
2 medium sized fennel bulbs
2 bunches arugula
8 slices Prosciutto di Parma
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt
Freshly ground black pepper
4-8 large green olives preserved in brine
Clean the fennel, removing the tough bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into very thin slices. Soak the fennel slices in a bowl of cold water for 1/2 hour.
Clean and wash the arugula.
Arrange two slices of Prosciutto di Parma on each plate, covering half the dish.
Distribute the arugula on the other half of the plate.
Drain and pat dry the fennel and make a small mound of it on each plate over the arugula.
Mix the olive oil, lemon juice and salt and pepper to taste.
Pour over the salad as a dressing. Garnish with one or two large green olives.
Serve with crusty bread.
Sweet Ricotta Cheese Tart
(Torta di Ricotta)
Makes 12 servings.
http://www .cookiesfromitaly.com/recipes/sweet_ricotta_tart.htm
1 and 3/4 cups all purpose flour
1 cup sugar
2 and 1/2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, diced
4 large eggs
One 15 to 16-ounce container ricotta cheese (whole-milk)
3 ounces cream cheese, room temperature
1 tablespoon cornstarch
1 teaspoon vanilla extract
Preheat oven to 350ºF.
Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor.
Add butter and blend until coarse meal forms.
Add 2 eggs and blend until moist clumps form.
Turn out dough onto lightly floured surface and knead to combine well, about 1 minute.
Divide into 2 pieces, one slightly larger.
Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9 inch-diameter tart pan with removable bottom.
Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend.
Beat in remaining 1/2 cup sugar, 1 and 1/2 teaspoons orange peel, and 2 eggs.
Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round.
Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart.
Bake tart until golden and puffed, about 1 hour. Cool completely.
Linguine with Zucchini and Mint (Linguine Con Zucchine e Menta)
Prosciutto di Parma, Fennel and Arugula Salad (Insalata di Finocchi, Rucola e Prosciutto di Parma)
crusty bread
Sweet Ricotta Cheese Tart (Torta di Ricotta)
The Recipes
Linguine with Zucchini and Mint
(Linguine Con Zucchine e Menta)
Makes 4 main-course servings.
http:/ /www.cookiesfromitaly.com/recipes/linguine_zucchini_mint.htm
2 lb zucchini (3 large)
1 cup extra virgin olive oil
4 garlic cloves, finely chopped
1 lb dried linguine
3/4 cup chopped fresh mint
1 tablespoon finely grated fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
Slice zucchini very thinly with an adjustable blade slicer.
Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot.
Fry zucchini in 3 batches, stirring occasionally, until softened and very pale golden, 3 to 4 minutes per batch.
Transfer as fried with a slotted spoon to a baking pan lined with paper towels to drain.
Keep zucchini warm, covered with foil.
Add garlic to olive oil in skillet and cook over moderately high heat, stirring, until very pale golden, about 30 seconds. Remove skillet from heat.
Cook pasta in a 6 to 8-quart pot of boiling salted water, uncovered, until 'al dente'.
Reserve 1 cup pasta-cooking water.
Drain pasta in a colander and transfer to a large shallow bowl.
Toss pasta with garlic oil, zucchini, mint, zest, salt, and pepper.
Add some of reserved cooking water to moisten if necessary.
Prosciutto di Parma, Fennel and Arugula Salad
(Insalata di Finocchi, Rucola e Prosciutto di Parma)
Serves 4.
http://www.coo kiesfromitaly.com/recipes/insalata_parma.htm
2 medium sized fennel bulbs
2 bunches arugula
8 slices Prosciutto di Parma
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt
Freshly ground black pepper
4-8 large green olives preserved in brine
Clean the fennel, removing the tough bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into very thin slices. Soak the fennel slices in a bowl of cold water for 1/2 hour.
Clean and wash the arugula.
Arrange two slices of Prosciutto di Parma on each plate, covering half the dish.
Distribute the arugula on the other half of the plate.
Drain and pat dry the fennel and make a small mound of it on each plate over the arugula.
Mix the olive oil, lemon juice and salt and pepper to taste.
Pour over the salad as a dressing. Garnish with one or two large green olives.
Serve with crusty bread.
Sweet Ricotta Cheese Tart
(Torta di Ricotta)
Makes 12 servings.
http://www .cookiesfromitaly.com/recipes/sweet_ricotta_tart.htm
1 and 3/4 cups all purpose flour
1 cup sugar
2 and 1/2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, diced
4 large eggs
One 15 to 16-ounce container ricotta cheese (whole-milk)
3 ounces cream cheese, room temperature
1 tablespoon cornstarch
1 teaspoon vanilla extract
Preheat oven to 350ºF.
Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor.
Add butter and blend until coarse meal forms.
Add 2 eggs and blend until moist clumps form.
Turn out dough onto lightly floured surface and knead to combine well, about 1 minute.
Divide into 2 pieces, one slightly larger.
Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9 inch-diameter tart pan with removable bottom.
Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend.
Beat in remaining 1/2 cup sugar, 1 and 1/2 teaspoons orange peel, and 2 eggs.
Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round.
Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart.
Bake tart until golden and puffed, about 1 hour. Cool completely.
