VEGETARIAN RECIPES
Definition of Vegetarian by the USDA (U.S. Department of Agriculture).
There are several categories of vegetarians, all of whom avoid meat and/or animal products.
Vegan or total vegetarian diet includes only foods from plants: fruits, vegetables, legumes (dried beans and peas), grains, seeds, and nuts.
Lactovegetarian diet includes plant foods plus cheese and other dairy products.
Ovo-lactovegetarian (or lacto-ovovege-tarian) diet also includes eggs.
Semi-vegetarians do not eat red meat but include chicken and fish with plant foods, dairy products, and eggs.
Many recipes of traditional Italian cuisine are perfectly vegetarian, and those that are not can be easily converted.
Salsa Marinara - Marinara Sauce
Marinara sauce is a basic meatless tomato sauce, probably considered the precursor of all ragu’ and tomato sauces of Italy. In spite of the name (the word “marinara” refers to seafood), the sauce has no fish in it.
5 – 6 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
1 lb (450 gr) tomatoes, puréed in a blender
salt and pepper
3 tablespoons Italian parsley, chopped
2 tablespoons fresh oregano leaves, chopped
For the best result:
1. Do not burn the garlic.
2. Use fresh herbs.
3. Use fresh very ripe tomatoes, or high quality Italian canned tomatoes.
PASTA E BROCCOLI - Cauliflowers Soup
* 1 lb (450 gr) green cauliflower, cut in about 2 inch (5 cm) pieces
* 2 oz (50 gr) onion, diced
* 2 oz (50 gr) carrots, diced
* 2 oz (50 gr) celery, diced
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons tomato, diced
* salt and pepper
* 1 cup homemade broth, or 1 bouillon dissolved in 1 cup of warm water
* 1.5 quart (1.5 liters) water approximately
* 3 oz (100 gr) short "ditali" pasta, or spaghetti, broken in 1/2 inch (1 - 2 cm) pieces
1. . . . separate the florets in about 2 inch pieces.
2. Place the cauliflower in fresh water and rinse. Some of the tender leaves can be used also.
3. Put in a large saucepan the extra-virgin olive oil, and turn the heat to medium. Add the onion, celery, and carrots. Sauté the vegetables until the onion is soft. Stir frequently.
4. Drain the cauliflower and add it to the saucepan.
5. Add tomatoes, salt ,and pepper, and stir for few seconds.
6. Add water and broth, and bring to a boil. Cook until the cauliflower is tender but still firm.
7. Add the pasta and cook for the time indicated by the manufacturer.
8. Taste for readiness and cook until pasta is firm but not overcooked (al dente). Correct salt if necessary. (Anna Maria)
Pizza con le Patate - Pizza with Potatoes and Rosemary
topping for 1 pizza
prepare the basic pizza dough according to the recipe
1/2 lb (250 gr) potatoes, finely sliced
2 - 3 tablespoons rosemary leaves
3 – 4 tablespoons extra-virgin olive oil
salt and pepper
Preheat oven to 500 F (260 C). Evenly spread the potato slices over the pizza.
Top with the rosemary leaves.
Spread the olive oil on the pizza. Add salt and pepper.
Bake the pizza for approximately 20 - 25 minutes. Lift one side to check for readiness. Pizza is ready when the bottom surface is light brown.
Pomodori con il Riso - Rice Stuffed Tomatoes
5 oz (100 gr) rice
4 tomatoes ripe but firm, approximately 2 1/2 inch (6 cm) in size
one garlic clove, chopped
4 - 5 basil leaves, chopped
5 - 6 tablespoons extra-virgin olive oil
salt and pepper
2 lb (900 gr) potatoes
5 - 6 tablespoons extra-virgin olive oil (for topping)
Pomodori con
il Riso
Rice Stuffed Tomatoes
Top the potatoes with the extra-virgin olive oil and place in the oven.
Fill a medium size saucepan with water and bring to boil. Add rice and cook for 5 minutes. Drain the rice and place in a bowl. Cool the rice to room temperature.
Cut the top of the tomato horizontally, removing a little cap.
Keep this cap and empty the inside of the tomatoes removing the pulp, the seed and the watery part. Transfer the seed and the watery part to a fine colander and keep the pulp in a dish.
Keep the caps and the tomatoes on a board upside down ready for filling.
Chop finely the tomato pulp.
Add to the boiled rice the chopped tomato pulp, garlic, basil, extra-virgin olive oil, salt and pepper.
Place the seed and the watery part in a colander. Strain the tomato juice and remove the seed.
Add the tomato juice to the rice mix.
Combine thoroughly all ingredients together.
Peel the potatoes, wash and cut in approximately 3/4 inch dice. Season with salt and pepper.
Grease the bottom of a baking pan with a little extra-virgin olive oil. Preheat oven at 350 F (180 C).
Sprinkle the inside of the tomatoes with salt.
Fill the tomatoes with the rice mix . . . .
. . . . place the cap on top, and align the tomatoes in the center of the baking pan.
Spread the diced potatoes around the tomatoes in the pan to fill the voids.
Top the potatoes with the extra-virgin olive oil and place in the oven.
Bake for approximately 90 minutes or until the rice is cooked. Serve at room temperature. Garnish with fresh basil leaves.
MACEDONIA DI FRUTTA
Seasonal Fruit Salad
An easy instant dessert for any occasion
Macedonia is a region of the Balkans, where many different populations leave together. Maybe this is the reason for the name of this dessert: all sorts of different fruits in the same containers. There is no particular rule: any kind of fruit in season can be used. If you want to give a more exotic taste, tropical fruits can be used (mango, papaya, pineapple, etc.); for a more domestic taste use the types available at the farmers market. Fruit salad can be flavored with lemon, sweet wine, or liquor depending on personal taste.
Ingredients
about 1 lb (450 gr) of any seasonal fruit available, berries, peaches, cherries, apricots, etc.
4 tablespoons sugar
the juice of one lemon
1 banana, peeled and sliced
Procedure
Wash, core, and dice the fruit.
Transfer all the fruit in a bowl of adequate size, add the sugar, and the lemon juice.
Combine very well together and place in the refrigerator for about 1 hours.
Before serving slice the banana and combine it to the rest of the fruit.
Serve in single serving bowls.
Eventually top with freshly whipped cream.
