 Serves 8-9
3 lb. fresh string beans, washed and trimmed ⅔ cup of good green olive oil ½ cup finely shredded, fresh mint 3-4 tablespoons orange zest 2 teaspoons salt Freshly ground black pepper
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 Recipe by Anna Gill
Serves 8 4 ripe quince, washed ¾ cup sugar 1 cup fresh, light ricotta or requesón cheese – room temperature. 16-24 thin slices of country baguette 1. Preheat oven to 300◦. 2. Place quince in a baking dish and bake until soft, about 2 hours. 3. Let cool to room temperature. 4. Peel and core quinces. Chop them into pieces and place in a processor. 5. Add the sugar to the processor and pulse until quince and sugar are well blended. 6. Pour the quince mixture into a large nonstick saucepan and cook over a medium low heat for about 30 minutes, stirring until it thickens and turns pink. Scrape the bottom and stir in whatever paste caramelizes on the bottom. 7. Pour and scrape the paste into a shallow dish. Let cool to room temperature. Cover and chill in the refrigerator. 8. When ready to serve, loosen the jelled paste from the sides of the dish with a flat knife. Place a dish over the paste dish and invert, de-molding the paste from the dish. 9. Cut the jelled paste into bite-sized pieces. 10. Place a dab of the cheese on each small piece of bread. Top with a piece of the paste and serve.  Serves: 4
Olive oil 2 to 3 medium to large zucchini, cut into ¼ to ½ inch vertical slices 1 lb. sweet Italian sausage meat, crumbled and browned 8 oz. ricotta ¼ cup fresh parsley, shredded 8 oz. shredded* cheese- choose from or blend: mozzarella, provelone, pecorino, or fontina 3 to 4 tablespoons of shredded Parmesan cheese.
*Shredded cheese pieces are larger and melt a bit slower that the finely grated, commercially available cheeses.  Serves: 4
4 medium bell peppers, tops removed, cored and de-seeded 1 cup cooked farro, prepared according to packager* 2 small to medium leeks, thinly sliced and minced ½ cup shredded parsley 2 tablespoons butter ¼ cup white wine 3 tablespoons shredded cheese (Fontina, Swiss, Monterey Jack, etc) Salt & freshly ground black pepper to taste
*I prefer to cook farro in chicken broth rather than water.  - Adapted from Nigella Lawson Serves:6
3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick. Spray bottle of good green olive oil 1 cup plus good green olive oil 10 to 12 ounces of feta cheese, crumbled ⅓ cup of pignoli seeds (called nuts, but actually a seed) ½ cup golden Sultanas (golden raisins), soaked in hot water, then drained 3 tablespoons Panko crumbs 1 medium garlic clove, pressed Zest of 1 large lemon 2 teaspoons of fresh, shredded mint 3 tablespoons of fresh, shredded basil 1 large egg, beaten 3 cups diced tomatoes, well drained 10 ounces of shredded mozzarella Extra fresh basil and/or mint leaves for garnish
 ROBERTA’S OF BROOKLYN PIZZA DOUGH
Adapted from New York Times Makes: Two 12” pie crusts 1 cup plus 1 tablespoon Italian Pizza flour 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour 1 teaspoon fine sea salt ¾ teaspoon active dry yeast 1 teaspoon extra-virgin olive oil Extra flour for surface working
NOTE: You can freeze one of the dough balls for another time. TRI-PIZZA TOPPINGS Vegetarian Third: ⅓ cup of tomatillo salsa verde ½ cup of Fontina cheese, shredded 8 to 10 slices of zucchini 8 to 10 thick slices of tomato 10 to 12 halves of yellow cherry tomatoes Alternative Third #1 ⅓ cup tomato sauce ½ cup mozzarella, shredded 15 to 20 slices of pepperoni ¼ cup small basil leave, or large shredded leaves Alternative Third #2 ⅓ cup tomato sauce ½ cup Pecorino Romano 15 to 20 slices of sausage ¼ cup small basil leave, or large shredded leaves
NOTE: Whatever sauces you choose to use, be certain that it is thick and without a layer of loose liquid or moisture on top. It will make the pie soggy. |
