Category: Parmesan Cheese

MARA’S GLUTEN-FREE POTATO PIZZA

9/30/2020

MARA’S GLUTEN-FREE POTATO PIZZA
Serves 4
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
Salt

Wash the potatoes. Put them in a pot and cover them with cold water. Bring to a boil and then cook for about 35 minutes until cooked. They will be done when you can pierce easily with a fork.
Drain the potatoes. When cooled, peel them and cube them.
Puree the potatoes in a food processor or with a potato masher.
Knead the mashed potatoes with the flour, parmesan and egg into a dough.
Roll out the dough until it is the size of a 24” diameter pizza pan.
Preheat the oven to 400°F.
Cook the rolled-out dough on its pizza pan for 15 minutes. Remove from the oven and cover it with slices of scamorza, the cherry tomatoes, the dried oregano and the capers. Drizzle with 2 tablespoons of olive oil.
Return to the oven for a final 5 minutes.
Arrange the slices of olives and the whole basil leaves.
Slice and serve.

*Scamorza cheese is a smoked white semi-soft cheese. It is possible to substitute with a good, well-drained mozzarella.

Variations:

Replace the cherry tomatoes with 2 grilled peppers cut to strips and add 20 grams of anchovy fillets in oil.
Substitute Scamorza with Mozzarella or Taleggio cheese and substitute the oregano with rosemary. Or just add the rosemary.
Substitute the capers with thinly sliced red onions.

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Capellini with Arugula

6/3/2020

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Serves 4
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
½ lemon

Bring a large pot of salted water to a boil.
Place capellini in the boiling water, stir well and cook until al dente
While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.

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Gingered Zoodles with Ramps, Mushrooms and Tomatoes

5/1/2019

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Serves 2
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

Leave the zucchini out for an hour to become completely room temperature.
Add the oil and the butter to a large saucepan over medium heat.
Add the ginger to the liquids and sauté until fragrant.
Set aside the ramp leaves and add the diced stem and bulb to the saucepan. Sauté until transparent.
Add the mushrooms to the saucepan and sauté until the have released and reabsorbed their liquid, approximately 4 to 6 minutes.
Add the wine to the saucepan and cook until reduced by half.
Add the tomatoes and the ramp leaves to the saucepan and cook, stirring lightly, for another 2 to 3 minutes.
Turn the heat off and add the zoodles to the saucepan. Toss with the vegetables quickly for maybe 30 seconds.
Transfer to serving bowls and sprinkle with Parmesan cheese.

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ROASTED PARMESAN CAULIFLOWER

9/27/2017

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Adapted from Masseria dei Vini

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.

Steam or roast whole cauliflower head until it can be centrally pierced with a thin skewer just readily. You need it to remain firm rather than soft. Basket steamers are best.
Allow the cauliflower to return to room temperature.
Slice thick slices through the head, at least 1½ to 2 inches thick. Place in table ready roasting or casserole dish in a single layer.
Preheat oven to 350º.
Slowly heat the cream and wine in a small saucepan. Add the shallots, nutmeg, salt and white pepper and whisk until thoroughly blended.
Continue to simmer while whisking until the sauce thickens or is reduced by about a third.
Remove the saucepan from the heat. Slowly add the cheese and continue to whisk.
Gently pour or ladle the cheese sauce over the cauliflower and roast for 15 minutes in the middle of the oven.
Without raising the dish to a higher level in the oven, turn the broiler on to turn the cauliflower a golden brown. Five minutes should do it. Serve immediately.

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SPINACH CANNELLINI BRUSCHETTA

7/26/2017

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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

In a dry, non-stick pan, toast the pignoli nuts for 1 to 2 minutes. Set aside.
Place the beans, spinach, cheese, parsley, garlic salt and pepper in a blender or food processer. Mix or pulse until well blended.
Add half the oil and all of the lemon juice and mix or pulse again.
Adjust the seasoning and add additional oil if needed.
Toast the bread until golden brown.
Spoon the spinach mixture on each piece of toast and top with the toasted pignoli nuts.

Variations:
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.
Etcetera, etcetera.............

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MARA’S GLUTEN-FREE POTATO PIZZA

Capellini with Arugula

Gingered Zoodles with Ramps, Mushrooms and Tomatoes

ROASTED PARMESAN CAULIFLOWER

SPINACH CANNELLINI BRUSCHETTA

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