2 tablespoons extra virgin olive oil
Instructions
Combine all ingredients except lemon juice and olive oil in a large mixing bowl. Drizzle evenly with lemon juice and olive oil and toss to combine.
Green Bean and Tomato Salad
Grace tried this dish during her first dinner out with Alec. It became her favorite alternative to Chopped Italian Salad.
Ingredients
1 pound fresh green beans, trimmed
6 medium tomatoes, sliced
3 green onions, coarsely chopped
Pine nuts
Savory leaves
Dressing
1/4 cup lime juice
2 ounces crumbled blue cheese
5 teaspoons olive oil
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon pine nuts
2 tablespoons fresh savory leaves
Instructions
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place beans in ice water until cooled. Drain and pat dry. Cut into 2-inch pieces. Divide the tomatoes, green onions and cut green beans among six salad plates.
For dressing: Combine the lime juice, blue cheese, oil, garlic, salt, and pepper in a blender, and mix until blended. Drizzle over salads. Sprinkle with pine nuts and savory leaves.
Caesar Salad
Although Caesar salad isn’t traditionally Italian, it’s a popular American dish and one of Alec’s favorites. She saves this salad for occasions when Grace isn’t present since it’s not one of Graces favorites due to the anchovies in the dressing.
Ingredients
Salad:
4 cups day-old Italian bread, torn into 3/4-inch pieces
2 tablespoons olive oil
2 romaine hearts, chopped
1/4 cup finely sliced and chopped Parmesan cheese
Dressing:
3/4 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
4 anchovies packed in oil, drained, minced and mashed
1/4 cup finely grated Parmesan cheese
2 garlic cloves, minced (2 tsp)
Kosher salt and freshly ground black pepper
Instructions
Preheat oven to 375° F. Place bread pieces close together on a large baking sheet. Drizzle evenly with olive oil, then toss to coat. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15 - 20 minutes total.
Meanwhile, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire, anchovies, garlic, 1/4 cup Parmesan in a mixing bowl. Season with salt and pepper to taste.
Place lettuce in a large salad bowl and toss with dressing. Toss in croutons and remaining Parmesan and serve.
Mediterranean Orzo Salad with Feta Vinaigrette
This is a quick salad that will impress any guest. Alec often brings this dish along for brunch events.
Ingredients
1 cup uncooked orzo pasta
2 cups baby spinach, chopped
1/2 cup oil-packed sun-dried tomato halves, drained and chopped
3 tablespoons red onion, chopped
3 tablespoons pitted Kalamata olives, chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Mediterranean sea-salt
1 6-ounce jar marinated artichoke hearts, undrained
3/4 cup (3 ounces) feta cheese, crumbled and divided
Instructions
Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
Part III
Secondo (Entrees)
Baked Ziti and Vegetables
This is a hearty and healthy traditional dish that dates from medieval times but is most popular in southern Italy today.
This dish was part of the buffet at Grace and Ryan’s wedding reception.
Ingredients
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
Instructions
Cook pasta according to package directions.
Preheat oven to 400° F.
Heat a large skillet over medium-high heat. Add oil to the pan. Add squash, zucchini, and onion; sauté for 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° F for 15 minutes or until bubbly and browned.
Eggplant Parmesan
This flavorful recipe can be converted to vegetarian by replacing the eggs with flax eggs.
Adam balked at the idea of eating eggplant the first time Alec told him she was fixing this for dinner, but he became a convert after only one bite!
Ingredients
4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
Kosher salt
3 cups panko breadcrumbs
1½ teaspoon dried oregano
1 teaspoon freshly ground black pepper
1½ cups finely grated Parmesan, divided
1½ cups all-purpose flour
5 large eggs, beaten to blend
½ cup milk
1⅓ cups olive oil
½ cup finely chopped basil and parsley, plus basil leaves for serving
6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
8 ounces fresh mozzarella, thinly sliced
Marinara Sauce (see Marinara recipe in Sauces section)
Instructions
Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, about 1 hour. This step gives the eggplant a creamy texture when baked and removes the excess liquid and bitter taste.
Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
Whisk eggs and milk in a separate shallow bowl. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on a plate or large baking sheet and repeat until all eggplant slices have been coated.
Preheat oven to 375̊ F.
Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown. Remove and set on a large plate lined with paper towels. Add 1 tablespoon of oil for every 2 eggplant slices.
In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices. Dollop a small amount of marinara sauce on top of the eggplant slices. Top w
ith mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Sprinkle with remaining grated cheese. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top.
Garden Lasagna in Cream Sauce
This meatless lasagna is one of Grace’s all-time favorite comfort foods!
Ingredients
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 cup thinly sliced carrots
1 1/2 cup broccoli florets, chopped
1 medium white onion, diced
1/2 green bell pepper
1/2 red bell pepper
2 garlic cloves, minced
1/4 cup fresh basil, sliced
Coarse salt and fresh ground pepper to taste
1/2 cup ricotta cheese
1/2 cup cottage cheese
2 eggs, slightly beaten
3 tablespoons butter
2 1/2 cups milk
1/4 cup all-purpose flour
1/4 cup Parmesan cheese
12 thin slices provolone cheese
2 cups mozzarella cheese, grated
8 fresh lasagna noodles (see Fresh Pasta Dough recipe) or dry lasagna noodles can be substituted
Instructions
Preheat oven to 350̊ F.
Place vegetables in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until vegetables are tender (approximately 10 minutes.) Drain and set aside.
In a small bowl, mix ricotta and cottage cheeses, eggs, garlic, and basil with a fork and set aside. In 2-quart saucepan over medium heat, melt the butter. Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, constantly stirring until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
Arrange half the noodles in bottom of 9x13 glass baking dish. Spread half of the ricotta cheese mixture and half of the vegetables over the noodles. Pour the white sauce over the top. Place 1/2 sliced provolone and mozzarella over the sauce and cover with remaining noodles. Repeat layering with remaining ingredients and cover with remaining mozzarella.
Bake lasagna 40-45 minutes until hot and bubbly. Let lasagna stand 10 minutes before serving.
Vegetarian Zucchini Stuffed Lasagna Rolls
This dish is always a crowd pleaser and another of Grace’s favorite comfort foods.
Ingredients
8 fresh lasagna noodles, cooked. (See Fresh Pasta Dough recipe.) Can substitute with dry noodles.
2 tablespoons olive oil
3 garlic cloves, minced
2 medium zucchinis, grated and squeezed dry
1¼ cup part skim ricotta cheese
½ cup grated Parmesan cheese
1 egg, slightly beaten
Kosher salt to taste
Fresh ground black pepper to taste
2 cups marinara sauce (see Marinara
½ cup part skim mozzarella cheese, shredded
Fresh basil for garnish
Instructions
Preheat oven to 350̊ F.
Ladle one cup of marinara sauce into the bottom of a 9x13 baking dish.
Pour olive oil into cast-iron skillet. Sauté garlic on medium heat for about 1 minute. Add the zucchini, salt, and pepper and sauté until soft, about 5 minutes.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt, and pepper.
Lay the cooked lasagna noodles on a clean, dry surface. Spoon about 1/3 cup of the filling onto each noodle. Roll carefully and place seam side down in baking dish. Ladle the remaining sauce over the lasagna rolls and sprinkle 1 tablespoon of mozzarella cheese over each one.
Cover pan with foil and cook for 40 minutes until the inside is heated through and the cheese is melted. Top with chopped basil and serve.
Seafood Linguine
This is an elegant but simple Venetian dish. Grace enjoys this as a late summer meal with Green Bean and Tomato Salad.
Ingredients
1/2 cup dry white wine
3 cups mixed seafood (shrimp, clams, mussels, calamari rings, cod, haddock, scallops.) Scrub clams and mussels clean and cut the fish into small chunks.
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes in juices, cut by hand
1/4 cup olive oil
Kosher salt to taste
3 cups fresh linguine (see Fresh Pasta Dough recipe) Dry linguine can be substituted. Cook according to package directions.
Instructions
Cook the linguine al dente in salted boiling water.
While pasta is cooking, heat white wine to a simmer in a cast-iron skillet. Add mussels and clams and cook until shells open, about 5 minutes. Remove shellfish with a slotted spoon and transfer to a bowl. Strain liquid in fine wire colander and set liquid aside.
Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, occasionally stirring, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, occasionally stirring, until slightly thickened, about 15 minutes. Season with salt and pepper. Add remaining seafood, occasionally stirring, until just cooked through and shrimp are bright pink, about 2 minutes. Return clams and mussels to the skillet.
Drain pasta and add to skillet. Gently toss and cook for another 30-60 seconds, stirring occasionally. Serve immediately, sprinkling with chopped parsley.
Lobster Ravioli with Lobster Butter Sauce
This is a popular coastal Italian dish that Alec saves for special occasions.
Ingredients
Ravioli
1 cup cooked lobster claw meat, diced
1/2 cup mascarpone cheese (cream cheese can be substituted)
1/2 teaspoon grated lemon zest
Fresh pasta dough (see Fresh Pasta Dough recipe)
Sauce
1 cup shallots, thinly sliced
2 cups lobster shell pieces
1 tablespoon tomato paste
1 pinch saffron
1 cup white wine
2/3 cup cold butter, cubed
Salt and pepper
Instructions
Ravioli
In a bowl, combine the lobster meat with the cheese and lemon zest. Season with salt and pepper. Set aside.
On a clean and dry work surface, lay out 1/4 of the dough at a time. Each strip should be rolled very thin into 15 x 5-inch rectangle. Gently fold the dough in half vertically and make a midline crease, then reopen the dough. In the center of one side, place 1 tablespoon dollops of filling about ½ inch apart from each other. You should have about 6 ravioli. Brush the dough with a little water and fold the other half of the dough over the filling. With your finger, press the dough together between each pocket of filling and around the edges of the dough. Press out any air bubbles and seal the ravioli. Cut the ravioli apart with a pasta wheel. Place the ravioli on a baking sheet lined with parchment paper and cover with a damp towel. Repeat process with the remaining ingredients. When finished, cover and refrigerate the ravioli.
Sauce
In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 2 tablespoons of butter. Deglaze with the wine and bring to a boil. Remove from the heat and let steep for 5 minutes. Strain. Return the cooking liqui
d to the saucepan and discard the shallot and lobster shell mixture.
Bring the cooking juices to a boil and reduce until about ¼ cup of sauce remains. Over low heat, gradually add the butter, whisking constantly. Adjust the seasoning. If necessary, add a little pasta cooking water if the sauce seems too thick when you are ready to serve.
Meanwhile, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly. Divide the ravioli among four bowls. Drizzle with the lobster butter sauce. Season with pepper.
Chicken Piccata
Grace is a fan of anything lemon, so this one of her favorite entrees. Alec usually serves Farfalle and Broccoli to accompany this dish. This was included on the wedding reception buffet menu.
Ingredients
8 boneless skinless chicken breast halves
2 eggs, lightly beaten
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided
The Complete Arms of Grace Series Page 58
