Artichoke, feta, mint, prosciutto roll

Artichoke, feta, mint, prosciutto roll by Dwight Stanford

 

I usually have too many fresh artichokes, so I have to eat them 3X a day during season. This is a nice, fresh recipe I found:

 

Ingredients (serves 8)

100g goats feta
6 (about 100g) slices prosciutto
1 x 280g btl whole marinated artichokes, drained, halved
1/4 cup firmly packed fresh mint leaves

Method
Use a sharp knife to cut the feta into 3cm-wide slices. Cut the prosciutto lengthways into 1cm-wide slices.
Top each artichoke half with 1 feta slice and 1 mint leaf.
Wrap 1 prosciutto slice around each artichoke stack and place on a serving platter. Season with pepper to serve.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.

Source
Good Taste – October 2007
Good Taste – October 2007, Page 94
Recipe by Cynthia Black

Spinach, Lemon, Ricotta and Pine Nut Lasagne

Spinach, Lemon, Ricotta and Pine Nut Lasagne by Sarah Topps

Our competition entry – Spinach, Lemon, Ricotta and Pine Nut Lasagne. Delicious and light and a great alternative to the more traditional recipe.
For the pasta:
600g 00 Flour
6 eggs
(you can use packet lasagne if you don’t have time to make your own but this is so much better!)

For the filling:
A huge bunch of spinach
2 tubs ricotta (or equivalent of fresh if you can get it! – Giselle!!!)
2 Lemons, juice and rind
Plenty of Grated Nutmeg
Salt
Pepper
1 bag pine nuts toasted
Parmesan
A few chilli flakes
2 beaten eggs

For the sauce:
70 g butter
30 g all-purpose flour
1 litre milk
pinch salt
freshly grated nutmeg
black pepper

Oven-proof dish 30 / 20 cms approx.

To make the pasta:
1. In a bowl, sieve the flour and make a well in the centre.
2. Crack in the eggs and incorporate by hand
3. Knead for 5 minutes until dough is soft and silky (this can be done by hand or in mixer or bread machine)
4. Place in fridge, covered for 1/2 hour to relax the dough
5. Cut dough into manageable pieces (6)
6. Roll very thinly (the thinner the better) using a pasta machine or rolling pin
7. Cut into oblong strips to fit your lasagne dish and hang up to slightly dry out

To make the filling:
1. Blanch spinach very briefly in boiling salted water and drain well. Cool
2. Drain ricotta well to remove any excess liquid
3. Add ricotta, lemon juice and rind, nutmeg, salt, pepper, pine nuts, parmesan,chilli and eggs to spinach and mix well

To make the sauce:
1. Melt butter in a large saucepan over medium heat.
2. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
3. Increase heat to medium-high and slowly whisk in milk until thickened by the roux.
4. Bring to a gentle simmer, then reduce heat to low and continue simmering until the flour has softened and not longer tastes ‘floury’, 10 to 20 minutes, then season with salt and nutmeg.

Heat oven to 165oC

Now layer the ingredients into your dish, starting with a layer of white sauce, then a layer of pasta, then the spinach mix. Keep going until your dish is full to the top.

Bake on 165oC for 40 – 50 minutes until golden brown and bubbly on top.

Eat with a crisp green salad.

PS The recipe makes quite a lot of pasta and spinach filling so we had plenty left to make ravioli for our next meal – yummy!

 

Fave Bean Salad

Fave Bean Salad by Giselle Stafford

I made a great fresh fave salad yesterday – fave, pecorino shavings, olive oil, lemon juice and seasoned with a little salt and pepper … do you think I remembered to take a picture? Dammit! Fave are absolutely in season right now – whenever I can pick up a tray of them for next to no €€€s, there’s a glut and they’re all around you! So if anyone has a pic – this would be my entry!

Salade Fava Beans, chicken, pecans & kumquats

Salade Fava Beans, chicken, pecans & kumquats by Maureen Horvath

Light refreshing Saturday lunch, kumquats still available here, Georgia is Pecan capital, and Fava beans from Farmers’ Market:

2 cups of prepared fresh Fava Beans 2 cups cooked chicken breast chunks
1 cup shelled Pecan nuts ½ cup sliced kumquats
1 cup EVOO ½ cup fresh squeezed OJ
salt and pepper to taste 2 drops Tabasco
2 cloves garlic minced ½ cup minced fresh parsley
1 head of Romaine lettuce

Toss together the Fava beans, chicken chunks, pecans and sliced kumquats. Whisk together the EVOO, fresh OJ, salt, pepper, Tabasco, minced garlic and fresh parsley. Pour over the Fava bean mixture and toss to coat well. Spoon onto Romaine lettuce.

Peas, Mint & Parmesan Crostini

Peas, Mint & Parmesan Crostini by Maureen Horvath

Yield: 12 servings
12 slices of baguette bread
2 garlic cloves peeled
1 cup fresh shelled Spring peas
Sea salt & cracked black pepper
2 tblsp extra virgin olive oil(EVOO)
1 cup shaved Parmesan
1/2 cup torn mint leaves
1 few drops of balsamic vinegar

Grill the sliced bread and then rub with garlic. Blanch peas in boiling water for about 2 minutes and then transfer to ice bath. Drain and transfer bowl. Mash peas with sea salt & cracked black pepper to taste, and the EVOO. Spread about 1 tblsp of pea mixture on each toast. Garnish with shaved Parmesan, torn mint and a couple of drops of balsamic vinegar.

Risotto con Fiori di Zucca

Risotto con Fiori di Zucca by Amber

Oil for sautéing
2 shallots, finely chopped
3 small zucchini, sliced thin
8-15 zucchini flowers, sliced
350 grams of riso carnaroli
½ cup of white wine
About one liter of broth (a little less!)
50 grams of grated parmigiano
30 grams of butter
Saute shallots for 5 minutes then add zucchini and half the chopped zucchini flowers. Saute until soft. Add rice and make it how you would any risotto. First adding wine and stirring until rice turns clear then adding broth slowly and cooking until rice is tender. About half way through add the remaining zucchini flowers. Turn of the heat, add knob of butter and cheese and combine. Let sit for a few minutes before serving.

One thing, my husband was devastated I wasn’t planning on frying the zucchini flowers so I fried him a few in a basic pastella (made with flour and carbonated water-hence the “garnish”)

Lentil Hamburgers

I have been trying to eat less meat and yesterday I made these wonderful really delicious Lentil hamburgers. I adapted the recipe from this vegetarian version on http://veghunter.wordpress.com/2010/05/13/lentil-patties/

My recipe:
Ingredients

2-1/2 cups water
1  cup uncooked Lentils
3/4 cup bread crumbs
3/4 cup oatmeal
1/2 cup roasted peppers
1/2 red onion
2 tablespoons chives
1/2 cup parmesan cheese
2-1/2 tablespoons chili powder
1 table cumin
1 tablespoon low sodium soy sauce
1/2 cup walnuts
1 egg beaten
olive oil
garlic powder, salt, and pepper to taste

Directions:

1. Rinse and pick through lentils.  Add water and lentils to saucepan. Bring to a boil. Let boil for 4 minutes. Reduce heat to medium-low, cover, and simmer 30 minutes or until soft and done.  Add more water if needed!  Once done, remove from stove, and let cool 10 minutes.

2. Grind together the dry ingredients Bread crumbs, oats, chili powder, cumin, galic powder, salt and peper, well blended.  Put in a large bowl

3. Grind together roasted peppers, onion, chives, and parmesan cheese until well blended. add to the dry in bowl

4. Add the cooked lentils, egg and soy sauce. I also added a dash of olive oil  Mix all together well.  Once all well combined, form into “patties”.

5 You can fry in a small amount of oil 1 to 2 min each side, or bake at 200 degrees F for 15 minutes. I baked and before baking, I lined the cookie sheet with oven paper, then placed the patties and drizzled more olive oil on them before baking.

I then served on a bed of lettuce with mint yogurt sauce.
Mint Yogurt Sauce

Take Total 0% Greek yogurt, add mint leaves, garlic, parsley salt pepper and some paprika.  Mix up and set in frig for at least 30 minutes.

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Riviera Pan Bagnat by Mary Leonardi-Cattolica Sansen

Riviera Pan Bagnat

Pan bagnat means wet bread in French and is a a fairly common sandwich found along the French and Italian riviera. Some people credit this as an Italian dish, but it actually comes from Nice, about 100 miles from here. This is an authentic version with a few Genovese additions. Or at least this Genovese’s additions;-) At one time Nice was part of the Republic of Genova, and later part of Italy. It’s where Garibaldi was born. OK, history lesson over, here’s the recipe;-)

Makes 4 4″x4″ sandwiches

1 1/4 sheet of fresh focaccia sliced in long quarters
1 clove garlic, peeled and halved

Filling – Salade Nicoise (Note: authentic salade nicoise never has cooked vegetables in it. No potatoes, no green beans, no fresh tuna)

1/2 cup pitted riviera olives, here I used nicoise and taggiasche, always black.
3-4 small tomatoes, cubed, salted and drained
2 marinated artichokes, cubed
1 cucumber, peeled cored and cubed
2 hard boiled eggs, quartered
2 Tbsp. salted capers, preferably Pantelleria, soaked, rinsed and drained
4 salted anchovies, cleaned, rinsed and quartered
OR (never both, what a sacrilege!)
1/2 cup canned or jarred tuna
1/4 cup small leaf basil, preferably from Pra.
1/2 cup fresh young fava beans, removed from the pods and peeled…or squeezed, as you prefer
Salt and pepper to taste

Mix ingredients together and liberally coat with a nicoise or taggiasche olive oil, or with 1/3 of the vinaigrette

Vinaigrette

1/4 cup red wine vinegar
3/4 cup riviera olive oil
1/2 tsp dijon mustard
salt and pepper

Whisk vinegar, mustard, salt and pepper together. Slowly add the oil and whisk until emulsified. There will be plenty left over for another salad.

Assembly

Split the focaccia in half down the middle. This is hard to do with the real thing, so I typically slice off the bottom crust and use two pieces together. Rub liberally with garlic. If you’ve only used olive oil on your salad nicoise (which is the way salade nicoise is eaten), splash about 2 tsps of red wine vinegar on the focaccia. Otherwise, splash some of the vinaigrette on the bread.

Add the filling, wrap tightly in paper, and allow to sit for about an hour so the bread soaks up all the juices. When ready to eat, cover yourself in plastic, unwrap the top half and enjoy. Failure to heed my final instructions will result in you wearing salade nicoise for the rest of the day.