The Menu
Fettuccine with Arugula and Cherry Tomato Sauce (Fettuccine con Salsa di Pomodorini e Rucola)
Zucchini Carpaccio
warm crusty bread
Creamy Frozen Lime Pie
The Recipes
Fettuccine with Arugula and Cherry Tomato Sauce
(Fettuccine con Salsa di Pomodorini e Rucola)
Makes 4 main-course servings
http://www.cookiesfromitaly.com/recipes/fettuccine_arugula_cherry_tomato_sa
uce.htm
For the Arugula Sauce:
2 tablespoons pine nuts, lightly toasted and cooled
5 oz baby arugula, coarsely chopped (7 cups)
1/2 cup extra-virgin olive oil
1/2 oz finely grated Pecorino Romano cheese
1 teaspoon salt
For the Cherry Tomato Sauce
3 tablespoons extra-virgin olive oil
2 garlic cloves, crushed with side of a large knife
1 and 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
3/4 teaspoon salt
1 lb dried fettuccine
Extra grated Pecorino Romano cheese
Prepare the Arugula Sauce:
Pulse pine nuts in a food processor until finely ground.
Add arugula, olive oil, cheese, and salt and pulse until almost smooth.
Prepare the Tomato Sauce:
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes.
Discard garlic.
Add tomatoes and salt and cook, stirring occasionally, for about 15 to 20 minutes.
Cook fettuccine in a 6 to 8-quart pot of boiling salted water until 'al dente'.
Drain pasta in a colander and return to pot.
Add arugula puree and toss until well coated.
Transfer to a platter or plates and top with tomato sauce.
Zucchini Carpaccio
Makes 4 first-course servings.
http://www .cookiesfromitaly.com/recipes/zucchini_carpaccio.htm
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz)
1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Special equipment: Adjustable-blade slicer
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
Whisk together olive oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts.
Let stand 10 minutes to soften zucchini and allow flavors to develop. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini.
Serve with warm crusty bread.
Creamy Frozen Lime Pie
serves 6
This creamy frozen pie is a great no-bake summer dessert. It's tasty and refreshing.
htt p://www.recipelion.com/Frozen-Desserts/Creamy-Frozen-Lime-Pie/ml/1
8-inch prepared graham cracker crust
8 ounces cream cheese, softened
14 ounces can sweetened condensed milk
1 cup evaporated milk
1/2 cup lime juice (about 3 medium limes)
1 teaspoon grated lime zest
Lime slices, for garnish
1. Beat cream cheese in small mixing bowl until smooth. Gradually add sweetened condensed milk and evaporated milk; beat until smooth.
2. Add lime juice and lime peel; beat on medium speed for 1 minute.
3. Pour into crust; freeze for at least 2 hours or until firm. Let stand at room temperature for 10 to 15 minutes. Garnish with lime slices. Serve immediately.
Fettuccine with Arugula and Cherry Tomato Sauce (Fettuccine con Salsa di Pomodorini e Rucola)
Zucchini Carpaccio
warm crusty bread
Creamy Frozen Lime Pie
The Recipes
Fettuccine with Arugula and Cherry Tomato Sauce
(Fettuccine con Salsa di Pomodorini e Rucola)
Makes 4 main-course servings
http://www.cookiesfromitaly.com/recipes/fettuccine_arugula_cherry_tomato_sa
uce.htm
For the Arugula Sauce:
2 tablespoons pine nuts, lightly toasted and cooled
5 oz baby arugula, coarsely chopped (7 cups)
1/2 cup extra-virgin olive oil
1/2 oz finely grated Pecorino Romano cheese
1 teaspoon salt
For the Cherry Tomato Sauce
3 tablespoons extra-virgin olive oil
2 garlic cloves, crushed with side of a large knife
1 and 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
3/4 teaspoon salt
1 lb dried fettuccine
Extra grated Pecorino Romano cheese
Prepare the Arugula Sauce:
Pulse pine nuts in a food processor until finely ground.
Add arugula, olive oil, cheese, and salt and pulse until almost smooth.
Prepare the Tomato Sauce:
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes.
Discard garlic.
Add tomatoes and salt and cook, stirring occasionally, for about 15 to 20 minutes.
Cook fettuccine in a 6 to 8-quart pot of boiling salted water until 'al dente'.
Drain pasta in a colander and return to pot.
Add arugula puree and toss until well coated.
Transfer to a platter or plates and top with tomato sauce.
Zucchini Carpaccio
Makes 4 first-course servings.
http://www .cookiesfromitaly.com/recipes/zucchini_carpaccio.htm
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz)
1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Special equipment: Adjustable-blade slicer
Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
Whisk together olive oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts.
Let stand 10 minutes to soften zucchini and allow flavors to develop. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini.
Serve with warm crusty bread.
Creamy Frozen Lime Pie
serves 6
This creamy frozen pie is a great no-bake summer dessert. It's tasty and refreshing.
htt p://www.recipelion.com/Frozen-Desserts/Creamy-Frozen-Lime-Pie/ml/1
8-inch prepared graham cracker crust
8 ounces cream cheese, softened
14 ounces can sweetened condensed milk
1 cup evaporated milk
1/2 cup lime juice (about 3 medium limes)
1 teaspoon grated lime zest
Lime slices, for garnish
1. Beat cream cheese in small mixing bowl until smooth. Gradually add sweetened condensed milk and evaporated milk; beat until smooth.
2. Add lime juice and lime peel; beat on medium speed for 1 minute.
3. Pour into crust; freeze for at least 2 hours or until firm. Let stand at room temperature for 10 to 15 minutes. Garnish with lime slices. Serve immediately.
