MARA’S GLUTEN-FREE POTATO PIZZA
Time: 1½ hours
1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped)
7 oz. sliced smoked scamorza* cheese
½ cup gluten-free brown rice flour
¼ cup grated Parmesan cheese
1 extra large egg, lightly beaten
1½ cups cherry tomatoes, halved
1 tablespoon of salted capers, rinsed and dried
½ teaspoon of dried oregano
12 fresh basil leaves
12 pitted and sliced Taggiasche olives
Extra virgin olive oil
*Scamorza cheese is a smoked white semi-soft cheese. It is possible to substitute with a good, well-drained mozzarella.
1 pound dried capellini
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon good green olive oil
1 tablespoon unsalted butter
2 tablespoons fresh ginger, minced
6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise
1 cup dry white wine
12 oz. firm mushrooms, sliced
2 cups diced tomatoes, drained
10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
Makes 2 cups
1 -15 oz. can of cannellini beans, well rinsed and drained
4-6 tablespoons of grated Parmesan cheese
4 cups spinach leaves, washed and dried
½ cup parsley, shredded
1 small clove garlic, pressed or minced
¼ cup green olive oil
½ teaspoon salt
Freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon pignoli nuts
Sliced Italian bread
Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes.
Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf.
Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast.
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