Complete Italian Vegetarian

[Guest guest]

I thought I'd work on some of the menus from this book (recipes follow first

part). Here's the first!

 

 

* Exported from MasterCook *

 

MENU: Sunday Supper with Children

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Baked Ziti with Tomatoes, Basil and

Mozzarella -- page 113

Focaccia with Sage -- page 452

Tender Greens and Vegetables with Blood

Orange Vinaigrette -- page 376

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 6012 Calories; 274g Fat (40.7% calories

from fat); 175g Protein; 725g Carbohydrate; 29g Dietary Fiber; 218mg

Cholesterol; 7111mg Sodium. Exchanges: 43 Grain(Starch); 8 1/2 Lean Meat; 13

Vegetable; 48 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0

 

 

* Exported from MasterCook *

 

Baked Ziti with Tomatoes, Basil and Mozzarella

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra virgin olive oil

3 cups Quick Tomato Sauce -- page 522

8 ounces fresh mozzarella cheese packed in water -- drained

salt

1 pound ziti

1/4 cup freshly grated Parmigiano-Reggiano cheese

 

Bring 4 quarts of water to a boil in a large pot for cooking the pasta. Preheat

the oven to 400ºF. Brush a 13x9-inch ceramic or glass baking dish with the oil

and set aside.

 

Prepare the tomato sauce and place in a bowl large enough to hold the ziti when

cooked. Shred the mozzarella and set aside.

 

When the water comes to a boil, add salt to taste and the ziti. Cook until it

is 1 to 2 minutes shy of al dente and then drain.

 

Stir the ziti into the bowl with the tomato sauce. Toss to coat well.

 

Pour half of the mixture into the baking dish. Sprinkle with half of the

mozzarella and half the Parmigiano-Reggiano. Top with the remaining ziti and

tomato sauce and sprinkle with the remaining mozzarella and then the remaining

Parmigiano-Reggiano.

 

Bake until the cheese turns golden brown in spots, about 20 minutes. Serve

immediately.

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 540 Calories; 21g Fat (34.5% calories

from fat); 21g Protein; 68g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol;

399mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 3 Fat.

 

NOTES : This homey baked pasta dish combines ziti, tomato sauce, and plenty of

creamy mozzarella and a little grated Parmigiano-Reggiano. use fresh mozzarella

if you can -- it adds extra moisture and richness. Shrink-wrapped cheese will

work but is a distant second choice.

Nutr. Assoc. : 0 0 922 0 5662 1034

 

 

* Exported from MasterCook *

 

Focaccia with Sage

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Basic Focaccia -- pg 456 (recipe follows)

OR Whole Wheat Focaccia (pg 458) or

High-Rise Focaccia (pg 460) without

topping

1 tablespoon chopped fresh sage

25 whole sage leaves

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt or coarse sea salt -- (to 1 tsp)

 

Follow the focaccia recipe of choice, adding the chopped sage to the dough with

the flour and salt.

 

After dimpling the dough, press 1 whole sage leaf into each indentation.

Drizzle the oil over the dough, sprinkle with salt, and bake as directed in the

master recipe.

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

Yield:

" 1 loaf "

 

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Per Serving (excluding unknown items): 2261 Calories; 95g Fat (37.5% calories

from fat); 45g Protein; 311g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

4714mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 19 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tender Greens and Vegetables with Blood Orange Vinaigrette

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces haricot verts

8 cups mixed tender greens -- washed & thoroughly dried

1 large yellow bell pepper -- cored, seeded & thinly sliced

1 teaspoon grated zest and 2 tablespoons of juice

from 1 blood orange

1 tablespoon white wine vinegar

salt & freshly ground pepper

1/4 cup extra virgin olive oil

 

Bring 1 quart of water to a boil in a small saucepan. Snap the ends from the

haricot verts (if using regular green beans, cut any long ones in half). Add

the beans to the boiling water and cook for 2 minutes. Drain and refresh in a

bowl of cold water. Drain again and dry thoroughly.

 

Place the haricot verts, greens, and bell pepper in a large salad bowl.

 

Whisk together the orange zest and juice, vinegar, and salt & pepper to taste in

a small bowl. Slowly whisk in the oil until the dressing is smooth.

 

Drizzle the dressing over the salad and toss. Divide among individual plates

and serve immediately.

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 85 Calories; 9g Fat (92.7% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

 

NOTES : The vinaigrette for this salad is flavored with the zest and juice of a

blood orange. A regular orange may be substituted but lacks the complex taste

of a blood orange. Regular green beans may be used instead of the thin haricot

verts. Increase the cooking time for regular green beans to four to six

minutes, depending on their size and freshness.

Nutr. Assoc. : 0 0 0 0 0 0 0