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    You are in: Home / Cookbooks / Italy ZWT IV
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    16 recipes in

    Italy ZWT IV

    Italian cuisine, very vegetarian friendly:D

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    Before I knew the difference between a butternut squash and spaghetti squash, I bought the former by accident and discovered the taste was much better than spaghetti squash in this recipe. There are other spaghetti squash recipes posted but IMHO this is simpler, lighter and fresher tasting. There is less clean-up involved too. I think the original recipe was based off one I found in The New Basics cookbook.

    Recipe #119315

    My version. There are others posted. I find this salad incredibly tasty. If you'd like to try it there is one VERY important caveat - do not stint on the quality of your ingredients. (Garbage in garbage out.) Some of the ingredients are available year round, but only prepare this if you know you can get tomatoes at their very best. Most panzanella recipes call for some oil but I prefer to omit it. Serve as side dish for four or main meal for two. This is a classic Italian recipe.

    Recipe #130631

    Posted for Zaar World Tour 2005. A version of Italian pesto sauce. Who doesn't like basil? My BF strangely enough, although I try to sneak it in when he's not looking. I figured 1/4 cup sauce for 1/4 lb. cooked pasta. From Vegetarian Times Cooks Mediterranean. Have not tried this yet. Update - Tried this recipe, and it was awesome and very easy! I even tried making it without the almonds, and it made a great low fat traditional pesto. I strongly recommend this recipe to all pesto lovers.

    Recipe #135078

    Posted for Zaar World Tour 2005. This is an Italian side dish, despite the use of a bouquet garni, which is French. I've changed the instructions to use canned fava beans. Vegetables and starch in one healthy, quick, low-fat recipe. From Vegetarian Times Cooks Mediterranean. I have not tried this yet. Update: Tried this with 15 ounces spinach as per Toni's suggestion. It was quite good - BF liked it too. After 30 minutes the water in the beans will be just about completely evaporated or absorbed. My only suggestion is to add a bit of water with the spinach, and cook longer than 1 minute.

    Recipe #135079

    A real treat, particularly for artichoke lovers. This was developed based on a dish I used to buy from an Italian deli around the corner from where I used to live. Now that I no longer get over there very often, I decided to come up with my own recipe. BF has decided it's better than the original! Quite a compliment considering it was our favorite dish! Now he wants me to make them every time I fix supper, LOL! To be honest I'm suprised there aren't more roasted artichokes here on Recipezaar. It uses canned (easier than fresh) and roasting them greatly enhances the taste and texture. It takes a while for the artichokes to roast, but it's not hard to make and I think you'll find it's very much worthwhile!

    Recipe #144997

    Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!

    Recipe #147728

    Based on a salad I always order at one of my favorite Italian restaurants. I also call this a no-dressing salad because all they do is toss it with olive oil, so I ask them to leave it off (lower fat). It really doesn't need any dressing, but you can add lemon juice (as per instructions below), oil or use a dressing of your choice. To save time you needn't roast the artichoke hearts, but I strongly recommend it (you'll love the outcome). The optional toppings are my own suggestions. I made the salad with them at home. BF loved it. The restaurant, Gigino's, was voted one of the most "romantic" restaurants in NYC. It has beautiful views of the Statue of Liberty. This is a pretty fancy salad, so if you are making this for company you can do everything ahead up 'til peeling and chopping avocado.

    Recipe #147742

    Not your typical pasta salad; it's better:D I got it from a coworker and I tweaked it at home. It came out so well I thought I would post it. Its popularity at work was due to adding dressing sparingly. Start with a quarter cup, then taste and adjust if you think it's necessary. I've included instructions for a low-fat Italian dressing that I made with an envelope of Good Seasons Italian dressing mix. If you're not concerned about your fat intake, you can follow package directions (or use your favorite Italian dressing). I was able to make this in 20 minutes by cutting veggies while orzo was cooking and served it as a one dish meal. A good pot luck dish too (can be doubled easily).

    Recipe #150358

    Wonton wappers make a convenient substitute for pasta when making tortelloni. Sauce can be made one day ahead, tortelloni up to 4 hours ahead. Makes a great vegetarian one-dish meal or serve as a dinner party dish with a salad and crusty bread. Cooking time is approximate. I found this recipe in a Bon Appetit magazine.

    Recipe #158393

    Roasted tomato pasta, delicious! I usually use roasted tomatoes from a can but this recipe is for fresh tomatoes. Apparently this was designed to be a kid pleaser. Created by Celia Barbour, from an article in the food section of the Wednesday New York Times. Instructions for overnight roasting of tomatoes is included. If you do that, this dish can be made in about 20 minutes.

    Recipe #179641

    Another recipe featuring my favorite beans and my favorite pasta/breadcrumb combination. Low fat but not for low carbers, or just eat less of it:D Oil-cured olives are strong tasting but very good in small doses, so slice into small pieces. Published in the NY Times a while ago, adapted from Barbuto Restaurant, an Italian eatery in the meatpacking district of Manhattan. Chef is Jonathan Waxman. I left off the 12 ounces of imported canned solid tuna (drained) but if you eat fish you can include it. I would serve with lots of veggies on the side and red wine of course! Parmesan is optional as the bread crumbs are a poor man's parmesan.

    Recipe #181036

    Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.

    Recipe #200386

    Posted in the NY Times, it looked too good to ignore! It's an off-the-menu special at the Italian Sistina Restaurant in New York City. The chef, Giuseppe Bruno, first ate it on the Lipari Islands near Sicily. This is different but tasty. I made quite a few adjustments according to my preferences. I was able to find a "heart-healthy" can of nuts that had peanuts, almonds, walnuts, pistachios and hazelnuts. I took out the peanuts and added some pine nuts:D Bucatini is a thick spaghetti, but you can use any pasta (I used farfalle).

    Recipe #203339

    Got this from my friend Gina at work, from a 2/2007 Good Housekeeping magazine. She has a reputation for being a terrible housekeeper but she made this and brought it in for us for lunch and we were all pleased:D Great one dish meal for vegetarians or people not obsessed with meat. Use tomatoes in puree, pre-chopped if possible. I recommend using 1 can navy and 1 can garbanzos or small white beans. Serve with hot sauce on the side.

    Recipe #207764

    This dish is all technique. The garlic cloves are browned, the pine nuts toasted and the raisins are plumped in water and heated, each flavor enhancing the spinach. I cut this recipe out of a June 2007 New York Times magazine. The original recipe was published in 1989 and came from "The Food of Southern Italy" by Carlo Middione. Put here for safekeeping, and will try this soon. I will definitely lower the amount of oil way below 1/3 cup, which is what the published recipe stated. If you are not concerned about your waistline, go ahead and use that much. I think this is a very sophisticated recipe, appropriate for a dinner party.

    Recipe #234537

    This recipe was developed for RSC#11. Nice side dish for a dinner party or something special for the family. If desired, replace 2 tablespoons of the bread crumbs with 2 tablespoons of crumbled parmesan or asiago cheese. If you'd rather not use alcohol, replace it with a tablespoon or so of lemon juice.

    Recipe #283035

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