Guest guest Posted March 23, 2001 Report Share Posted March 23, 2001 * Exported from MasterCook * MENU: Summer Picnic 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 -------- ------------ -------------------------------- Ricotta Torta with Herbs -- page 417 Bread Salad with Roasted Peppers and Black Olives -- page 400 Marinated Yellow Beans and Summer Tomato Salad -- page 383 S(ISBN): " 1-57630-044-7 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 539 Calories; 43g Fat (70.7% calories from fat); 23g Protein; 17g Carbohydrate; 4g Dietary Fiber; 182mg Cholesterol; 234mg Sodium. Exchanges: 3 Lean Meat; 2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Bread Salad with Roasted Peppers and Black Olives 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 -------- ------------ -------------------------------- 2 large red bell peppers -- (about 1 pound) 8 large black olives -- pitted & chopped 1 rib celery -- minced 1 medium scallion -- white & light green parts only, thinly sliced 1 tablespoon chopped fresh basil 4 cups day-old bread -- cut into 1 " cubes salt & freshly ground black pepper 1 1/2 tablespoons white wine vinegar 3 tablespoons extra virgin olive oil Roast and peel the peppers as directed on page 526, working over a bowl to catch the juice. Core and seedthe peppers an dcut them into 1/2-inch wide strips. Place the peppers and juice in a large serving bowl. Add the olives, celery, scallion, basil, and bread. Sprinkle with salt and pepper to taste and tosss. Drizzle the vinegar and then the oil over the salad. Mix and set aside at room temperature utnil the bread softens somewhat but is not mushy, about 30 minutes. (If the bread is quite stale, you may need to set aside the salad for 1 to 2 hours at room temperature.) Adjust the seasonings and serve immediately. Source: " page 400 " S(ISBN): " 1-57630-044-7 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 7g Fat (80.5% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Yellow Beans and Summer Tomato Salad Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : Complete Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound yellow string beans -- ends snapped off salt 1 1/2 tablespoons red wine vinegar 1 medium shallot -- minced freshly ground black pepper 4 1/2 tablespoons extra virgin olive oil 3 small ripe tomatoes -- (about 3/4 lb) cored & cut into 3/4 " cubes Bring several quarts of water to a boil in a medium pan. Add the beans and salt to taste. Simmer until almost tender, about 5 minutes. Drain and let cool to room temperature. Whisk together the vinegar, shallot, and salt & pepper to taste in a large serving bowl. Whisk in the oil. Add the tomatoes and toss to coat them with the dressing. Let stand for 5 minutes to blend the flavors. Add the cooled beans and toss again. Marinate for at least 30 minutes. (The salad may be covered and kept at room temperature for up to 2 hours.) Adjust the seasonings and serve. Source: " page 383 " S(ISBN): " 1-57630-044-7 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 16g Fat (70.3% calories from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates. NOTES : I make this dish when local yellow string beans, also called wax beans, are at my farmer's market. The juice of summer tomatoes and good-quality red wine vinegar give the beans a wonderful flavor. The dish can be made with green beans, but they cannot be marinated for more than 30 minutes without discoloring. Nutr. Assoc. : 5650 0 0 0 0 0 0 * Exported from MasterCook * Ricotta Torta with Herbs 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 unsalted butter 1/4 cup plain bread crumbs 4 cups ricotta cheese -- homestyle or supermarket 1/2 cup freshly grated Parmigiano-Reggiano cheese 3 large eggs -- separated 1/4 cup minced fresh parsley leaves 2 teaspoons minced fresh sage leaves 1 teaspoon minced fresh rosemary leaves salt & freshly ground black pepper Preheat the oven to 375ºF. Butter a 9-inch springform pan. Sprinkle the bread crumbs into the buttered pan. Working over the sink, turn the pan to distribute the crumbs around the bottom and sides. Shake out the excess crumbs. Combine the ricotta and parmigiano-Reggiano cheeses, the egg yolks, parsley, sage, rosemary, and salt & pepper to taste in a large bowl. Use a spatula to incorporate the ingredients evenly. In another large bowl, which is completely free of grease, beat the egg whites until they form stiff peaks. Fold the beaten egg whites into the cheese mixture. Scrape the mixture into the prepared pan, leveling the top with the spatula. Bake until the top of the torta is firm to the touch and golden brown, about 1 hour. Cool to room temperature on a rack. Remove the sides of the pan and cut the torta into wedges. The cooled torta may be wrapped and refrigerated overnight if desired. Bring to room temperature before slicing. S(ISBN): " 1-57630-044-7 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 25g Fat (68.3% calories from fat); 21g Protein; 5g Carbohydrate; 0g Dietary Fiber; 182mg Cholesterol; 166mg Sodium. Exchanges: 3 Lean Meat; 3 Fat. NOTES : Beaten egg whites cause this rich cheese torta to puff up in the oven, and they make the texture light and airy. Any pairing of milder and stronger herbs is fine, just as long as you adhere to the basic ratio of four parts mild herbs to one part strong herbs. For instant, try 1/4 cup of basil and 1 1/2 teaspoons each of oregano and thyme. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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