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Find recipes for: Beans Beets Broccoli RaabCornmealCucumber KaleEscaroleFennelOkraPeppersSquashTomatoesZucchini


Puglian Green Beans - adapted from a Kyle Phillips recipe
2 pounds green beans
Large onion, finely sliced
Half cup olive oil
Bunch of parsley, minced
Third cup bread crumbs
The juice of a lemon
Salt & pepper

Trim the tips of the beans and blanch them in lightly salted water. While the blanching water is heating, sauté the onion in the oil until it is pale brown, then add the bread crumbs, parsley, and lemon juice, and cook the mixture over a brisk flame until the bread crumbs are a nice golden color. Season the blanched beans with the bread crumb mixture and serve.

Beans in Garlic Sauce adapted from The Silver Spoon
1 thick bread slice
Half cup white wine vinegar
2 and a quarter cups yellow wax beans
2 and a quarter cup green beans
2 garlic cloves
Half cup olive oil
Salt and pepper

Tear the bread into pieces, place in a bowl, add the vinegar and allow to soak. Cook the beans in salted, boiling water for about 10 minutes, drain and place on a serving dish. Press the garlic into a bowl and stir in the oil until thick and smooth. Squeeze out the bread pieces and add to the garlic sauce. Season with salt and pepper and pour over the warm beans and serve.
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Maple Horseradish Glazed Beets
1 Bunch of Beets, stems trimmed to 1 inch (save greens)
1/2 stick (1/4 cup) unsalted butter
3 tablespoons bottled horseradish (not drained)
2 1/2 tablespoons maple syrup
2 1/2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
 
Put oven rack in middle position and preheat oven to 400°F.

Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.

Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes. Adapted from the April edition of Gourmet Magazine.
 
*Remember that beet greens are wonderful to eat! They are very much like chard or spinach when steamed or sautéed.
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From a CSA member:
 
Moroccan Beets
Trim stems off of Sylvanus Farm beets and slice the beets into 1/2" slices (don't bother peeling them).
Pour olive oil into a roasting pan and toss in beet slices, coating them with the olive oil.
Sprinkle slices with salt, cumin and ground coriander.
Roast until tender at 400 degrees.
Sprinkle with balsamic vinegar.
Eat them by themselves (yum!) or in a salad.
Simple, but delicious. Adapted from the April edition of Gourmet Magazine.
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Lorenza De’Medici is a direct descendant of (you guessed it, Lorenzo himself) and in her Tuscany, The Beautiful Cookbook she makes everything seem so simple, with vegetable flavors that stand for themselves. Here is an adaptation of her treatment of Tuscan kale and broccoli raab.

 Rapini in Padella - Pan-tossed Broccoli Raab
 1 lb broccoli raab
extra virgin olive oil
1-2 garlic cloves
salt and fresh ground black pepper
 
Bring a saucepan of lightly salted water to a boil, add the broccoli raab and cook just a few minutes. Drain and transfer to cold water to keep the leaves green. Drain off the excess water.
 
In a skillet over low heat, warm a few tablespoons of olive oil, add garlic and fry until golden. Add the greens and season with salt and pepper. Stirring occasionally, cook until tender. Serve hot.

 
In Molto Mario, Mario Batali suggests the following for Broccoli Raab:

 
Broccoli Rabe braised in the style of Puglia
 Quarter cup olive oil
1 garlic clove
1 tsp hot red pepper flakes
3 bunches broccoli rabe, trimmed and washed
Quarter cup black olives, pitted and coarsely chopped
 
In a deep pot, heat the olive oil over medium heat. Add the garlic and pepper flakes and cook 3-5 minutes.
 
After washing the broccoli rabe, add it to the pot with the water still clinging to the leaves, cover, and cook 20-30 minutes until tender and only a few spoonfuls of liquid remains.
 
Stir in the olives, serve hot.
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Cornmeal Buttermilk Pancakes - Bon Appétit
3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Vegetable oil
Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
Preheat oven to 300°F. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.
Eat with maple syrup.


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Cucumber, Green Bean and Olive Salad -Adapted from a 2002 Martha Stewart Living
Coarse Salt
8 oz green beans
2 cucumbers
4 oz oil cured black olives, pitted and halved
Quarter cup flat leaf parsley leaves
1 tsp Dijon mustard
1 T Red wine vinegar
Black pepper
2 T Olive oil

Fill a large bowl with ice water. Cook the beans in a pot of salted, boiling water until just tender, then drain and transfer to the ice water. Drain and cut the beans lengthwise.

Peel the cucumbers and cut lengthwise. Slice into half inch pieces. Combine with beans, olives, and parsley in a serving bowl.

Place mustard and vinegar in a small bowl with salt and pepper. Whisk to mix and slowly add the oil. Toss salad with the dressing and serve.
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Fennel ideas that were inspired by chef, Jack Bishop.
 
Sautéed Fennel and Garlic
 1 fennel bulb
1.5 T olive oil
2 garlic cloves
Salt and pepper
Fresh parsley
 
Trim the stems and fronds from the bulb. Mince and reserve 1 T of fronds. Cut the bulb into half inch slices, removing the toughest core.
 
Sauté the garlic in a skillet until golden in oil, then add the fennel and stir until softened but not mush, about 15 minutes.
 
Season with salt and pepper, add parsley and chopped fronds and serve.
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Fennel Roasted with Carrots
 1 fennel bulb
Several carrots in 2 inch lengths
2 T olive oil
salt
1 T Balsamic vinegar
1 medium red onion, in wedges (optional)
Beets, de-stemmed and quartered (optional)
 
Preheat oven to 425 F.
 
Remove the stems and fronds and cut the fennel into half inch slices, removing the hardest core.
 
Toss the veggies in a roasting pan with oil and season with salt. Roast for 30 minutes, turning after 20.
 
Drizzle with the vinegar and roast about 5 minutes more. Serve hot or room temperature.
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Braised Fennel
 1 fennel bulb
1.5 T butter
salt and pepper
One third cup dry white wine
2-3 T grated parmesan
 
Trim the fennel and slice the bulb into half inch slices. Melt butter in a large skillet. Add fennel and season with salt and pepper. Add the wine and cover for about 15 minutes over medium heat.
 
Turn the fennel and continue to simmer, covered until the liquid is absorbed.
 
Sprinkle with cheese and serve.
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A variation on a Jack Bishop recipe:

Sicilian Chickpeas with Escarole
 
1 head escarole
1 quarter cup olive oil
2 medium onions, thinly sliced
2 tsp sugar
1 quarter cup dark raisins
salt and pepper
3 cups cooked (or canned) chickpeas and one third cup cooking liquid
 
Trim the escarole, removing tough stem/core. Wash the leaves and tear into pieces.
 
Heat the oil in a pan and add onions, cooking until golden (don’t let them burn) Stir in sugar and cook another 5 minutes.
 
Add the raisins and escarole to the pan. Cook about 6 minutes, until the escarole is tender but the stems are just a little crunchy. Season with salt and pepper.
 
Stir in the chickpeas and cooking liquid, simmer a few minutes, then serve.
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Pasta, Lentils, and Kale

 1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
1 Bunch Tuscan kale
1 lb dried pasta, a short type
grated Parmigiano-Reggiano
 
Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.

While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.

Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered. Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.

Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper. Drizzle with remaining 2 tablespoons oil.

Kale, Butternut Squash Pie - Bon Appétit
3 tablespoons olive oil
1 (1-lb) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured bacon; 3 1/2 oz), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 lb kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tablespoons unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Special equipment: a 9-inch round heavy nonstick springform pan

Put oven rack in middle position and preheat oven to 425°F.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale. Top with remaining kale.
Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).
Cooks' note:
Pie can be baked 2 hours ahead and left in pan, uncovered. Reheat in a preheated 350°F oven.

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Easter Pie or Torta Pasqualina - Adapted from The Silver Spoon
 
Butter
1.5 pounds greens (spinach or chard or kale)
10 eggs
1 and one-third cups ricotta
2 T parmesan, freshly grated
2 T bread crumbs
1 cup cream (you can probably just use milk)
1 T marjoram
14 oz puff pastry, thawed
flour for dusting
olive oil
salt and pepper
 
Preheat oven to 400 F. Grease a pie pan with butter. Boil or steam the greens until tender, drain and chop them. Beat together the ricotta, parmesan, breadcrumbs, and 4 of the eggs and season with salt and pepper. Stir in the greens and marjoram.
 Roll out half the dough in 2 thin sheets. Lay one sheet in the pie pan, brush with olive oil, then lay the second sheet on top of it.
 Pour in half the greens mixture. Make six small hollows in the greens and break an egg into each. Add the rest of the greens mixture on top, cover with 2 pastry layers (like the bottom), seal, prick the top with a fork and bake one hour. Serve hot or cold.
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Cavolo Con Le Fette
Cabbage with bread and oil (Tuscan Kale is referred to as Black Cabbage in Italy)
 2 lb black cabbage (Tuscan Kale)
8 cups water
6 slices course, country bread
2 garlic cloves
salt and pepper
6 T olive oil
 
Bring the lightly salted water to a boil, add leaves and cook until tender.
 Preheat the oven to 350 F. Toast the bread until golden. Rub the toast with garlic on the top side and keep warm.
 Drain the leaves and arrange on top of the toasts, season with salt and pepper and sprinkle with good olive oil. Serve. 
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Roasted Okra
If members of your household look at okra suspiciously because of the “slime issue”, you should try either sautéing them or roasting them whole, with just the tops trimmed off.

To roast: trim the tops and toss the okra in a little olive oil in an ovenproof dish and bake about 30 minutes at 400 F. Turn them about halfway through cooking. They are amazing this way.
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Stuffed Peppers from CSA member Christine:
 
Place bulk Italian sausage (or take out of the casing) in a bowl. Add one grated zucchini, a chopped onion, chopped parsley, breadcrumbs (Progresso or other), and one egg and mix together. Slice bell peppers (or Poblanos if you are brave) and fill the cavities with the sausage mixture. Bake at 350 F for one hour and serve. Yum.

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Butternut Squash Gnocchi with Sage and Hazelnuts
 This recipe usually requires at least 2 cups of flour; so don’t panic if you need to add more to make the texture right.
 
1 1/2 lb butternut squash
1 egg
Salt
Pepper
1/2 tsp grated nutmeg
1 1/2cups flour or more
8 T butter
24 sage leaves
1/2 cup toasted hazelnuts
Three-quarters cup grated Parmesan cheese
 
Half, remove the seeds from and bake the squash until very tender at 400 F. Puree the pulp and let sit in a strainer for 30 minutes.
 
Add the egg, salt, pepper, nutmeg, and enough flour to form a dough that holds together. Knead until no longer sticky, adding flour as needed. Roll the dough into two ropes, about 1 inch in diameter.
 
Bring a large pot of water to boil. Slice off half-inches of the dough. Press the pieces with a fork in a curving motion to make depressions. Drop the gnocchi into the water. Cook 8-10 at a time until they float, drain in a slotted spoon, and slip into a buttered dish. (I am lazy and put more in at a time)
 
Heat the butter in a pan, add sage leaves and hazelnuts until lightly browned. Toss with the gnocchi. Top with Parmesan and serve.


Squash fritters
A couple of grated summer squash
1 cup whole wheat flour
Pinch salt
Pinch baking powder
Couple eggs
Glug of oil
Little water if needed for consistency

Fry on a griddle in a little olive oil, slowly so the centers cook

Serve with some Pesto:
Basil leaves
Garlic
Olive oil
Salt
Pine nuts or walnuts
Parmesan cheese

Grind it up.


Corn and Squash Salsa
(adapted from a salsa book that I no longer have the title of, sorry)
 
2 T Onion
Quarter cup water
2 ears Sweet Corn
1.5 cups diced summer squash
1 T butter
Summer Savory (or marjoram)
5 Roma Tomatoes, chopped
Chopped Hot Pepper (optional)
Salt
 
Sauté the onion in the butter, then add water, corn, pepper and squash and cook until veggies are soft and the liquid has evaporated. Transfer to a bowl and add the tomatoes and about a T chopped herbs and salt.
Serve with anything you like salsa on.


SUMMER SQUASH PIZZA CRUST from Dawn Davis
I have not tried this yet, but it sounds great. I just made pesto pizza yesterday and this would have been a great crust for it. I made my pesto with ricotta instead of parmesan since that is what I had made from Sally’s milk. It was goood.
4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
Salt
Preheat oven to 350 degrees F (175 degrees C).
Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.
Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.
Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

Italian Squash
 
1 spaghetti squash, about 1 1/2 lbs.
1 med. red pepper, chopped
1 med. onion, chopped
1 tsp. basil leaves, crushed
1 tsp. oregano leaves, crushed
1 tsp. garlic powder
1/4 tsp. each of marjoram, thyme, and sage
2 tbsp. Italian olive oil
5 to 6 med. tomatoes, chopped
2 tbsp. butter
1/4 c. Parmesan cheese
Wash squash, prick with fork. Cook in 400 degree oven until tender, about 40 minutes. Cook and stir red pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon the tomato mixture over the squash.

Spaghetti Squash Alfredo adapted from a George Stella recipe
 
1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
A few tomatoes cut in small chunks
 
Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente; you can cook it more in the hot water just before serving.)
Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!

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ITALIAN FLAG
This is too obvious to really be a recipe, but maybe you need to be reminded that hot evenings are not meant for cooking.
Serves 4
 
1 pound dried pasta (I like orchiette-little ears)
1 handful of chopped, fresh basil
About half a pound of soft cheese, like Fromage Blanc or a goat cheese
5-8 ripe tomatoes, chopped in good sized pieces
2-3 cloves garlic
Olive oil
Salt and Pepper
 
Put the water on to boil. In a bowl, press the garlic and mix with the cheese, a dab of olive oil to make it easier to stir, and season it with salt and pepper.
 Chop the tomatoes and basil while the pasta is cooking. Drain the pasta when it is al dente and toss with a little olive oil. Serve the pasta with the cheese mixture, tomatoes, and basil on top.
 
 
GASPACHO  
It is best made ahead to let the flavors combine. From the refrigerator, it is very cooling and delicious. Great with grilled sweet corn, potato latkes, or squash pancakes for a light meal.
 
2-3 cucumbers, peeled and diced
1-2 green bell peppers, chopped
2 cloves garlic, pressed
1 onion, diced
6-12 Tomatoes (Roma type and a few juicy heirloom ones) in chunks
Fresh Basil, chopped
1 hot pepper, diced
Salt to taste
Parmesan (optional)
 
Combine all ingredients in a large bowl. I use the thing I call a “buzzy tool” which is possibly called a handheld mixer and blend up about a third of the mixture to create a chunky, soupy texture. Allow to sit and serve room temperature or cold. Serve with freshly grated parmesan.

Stuffed Tomatoes or Summer Salad
 If you are like me, you will probably not sit around hollowing out tomatoes to fill with this salad, but Martha has staff who are paid a “Living” wage to do so, and I’ll give her version as well.
 
8 slicing tomatoes
Basil (half cup shredded, plus sprigs)
2 ripe peaches cut into cubes (optional)
1 and one-third cups half-inch cucumber pieces
Kernels from 2 ears of sweet corn
6 T olive oil
1-2 T fresh lime juice
salt, to taste
black pepper, to taste
 
If stuffing them, slice the tops off the tomatoes, scoop out the seeds and ribs and coarsely chop them. Stir the tomato chunks, cucumbers, corn, oil, lime, salt, and pepper together and allow the mixture to sit about 15 minutes. Stir in the basil.Season the hollowed tomatoes with salt and pepper, fill with the mixture, garnish with basil and serve.
 
OR: chop the tomatoes with the other ingredients and serve as a salad. It will give you more time to make die cut place cards and spray paint drift wood for the table. In fact, that’s what I’m headed off to do right now…

Liberal Adaptation of: Maltagliati con Pomodori Secchi e Mascarpone
Mario Batali would have us making fresh green pasta for this dish, but since I haven’t seen a green leaf of spinach in a while, we’ll use the dried stuff. You will want to Oven Dry some plum tomatoes:(or you can roast them in the oven or on the grill- as you prefer)
 
Slice the tomatoes in half and place on a baking sheet. Mix together a 50/50 mixture of salt and sugar, sprinkling about a half teaspoon on each tomato. Bake in a 150 F oven for about 10 hours (overnight works).
 
1 pound of dried or fresh green pasta
1 cup basic tomato sauce (make some fresh if you have the tomatoes)
1 quarter cup dried or roasted tomatoes
6 oz. mascarpone
2 T black pepper
1 cup loosely packed basil leaves
 
Boil water for the pasta. Simmer the tomato sauce (or cook down the fresh) and add the dried or roasted tomatoes and simmer a bit longer. Blend the freshly ground black pepper with the mascarpone until well mixed and set aside. Cook the pasta until it is al dente, drain
 
Add the pasta to the pan with the tomato sauce, stir, add the basil and stir for a moment, place in serving dishes with dollops of the cheese mixture on top, serve now.


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Tortino Di Zucchine (Zucchini Omelet) adapted from Lorenza De’Medici
3 T olive oil
2 lb Zucchini, thinly sliced
4 eggs
3 T milk
Pinch of freshly grated nutmeg
Salt and pepper
Quarter cup all purpose flour
Half cup parmesan cheese
12 fresh basil leaves torn in pieces
Two-thirds cup fine, dry bread crumbs

Heat oven to 350 F.

Add the oil to a skillet and fry the zucchini until golden, 10 minutes.

In a bowl, whisk the eggs and milk. Add the nutmeg, salt and pepper. Still whisking, add the flour through a sieve to prevent clumps. Add the zucchini and parmesan, mix in the basil.
Oil a bunt or ring pan and coat with bread crumbs. Pour in the egg mixture.
Bake 1 hour until slightly golden. Run a sharp knife around the edge of the pan, invert onto a serving dish and serve hot.

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 “Local recipes are the real and true gifts of the past. Gifts made of smells, sensations, family memories, of men and women who through cookery have offered themselves to the people they care for.

"…a city that has lived through centuries of culture, undergoing a continuous exchange of experiences and knowledge, could only be a city of rich and creative dishes.

"Recipes can be the object of experimentation, but with even the smallest variation lead to another type of dish, to another experience which is not Bolognese, no longer involved and in harmony with our arcades, our squares, our churches, our life.”

Gian Carlo Sangalli
President Chamber of Commerce, Industry,
Handicraft and Agriculture of Bologna
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