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Vegetarian Recipes

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Stuffed Mushrooms, Poached Salmon, Veal Saltimbocca, Grilled Rack of Lamb .Zabaglione, Cassata alla Sicilicna, Panettone, Crostata di Ricotta, Arance Glassate, Souffle di Amaretto.

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Gnocchi al Pesto

500g potatoes/ 150g plain flour/ 1 beaten egg/ salt and pepper/ grated nutmeg/ 20g butter/ grated parmesan or pecorino cheese/Pesto sauce/ Method; the first make [ Pesto sauce ]
To make gnocchi; Boil the potatoes and drain well, mash them very fine so there are no lumps, beat in the flour, beaten egg, salt, pepper and pinch of nutmeg. Mix well to a dough and turn out on to a floured board. Roll the dough into small croquettes, press them lightly with a prongs of fork [ this will help to keep the pesto sauce] Bring some salted water to the boil in a large pan and drop the gnocchi few at the time and cook for 4-5minutes [ they will rise to the surface and float when they are cooked ] Remove, drain. Arrange the gnocchi in a buttered dish sprinkle with grated cheese and pour pesto over the top.

RATATOUILLE

olive oil
1 large aubergine, cut into 1-inch cubes
3 medium courgettes cut into cubes
3 green peppers
4–5 ripe tomatoes, cut into small cubes
5–6 garlic cloves, chopped
2 onions cut into small cubes
5 buttom mushroom cut in half
1/2 cup stock
black pepper
salt
2 green chillies
1/2 tbsp herb de Provence
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Heat oil in the pan and sauté the aubergines until browned, about 8 minutes; remove with a slotted spoon and transfer to a large heavy casserole. (The aubergines will absorb more oil while cooking than the other vegetables.) Then sauté the courgettes until browned, about 5 minutes. Transfer to the casserole. Add some more oil to the pan and sauté the onions and peppers, chilies together for about 6 minutes. Add them to the casserole.

Add the tomatoes, garlic, water, salt, and pepper, herbs to the casserole and bring to a boil over medium heat. Reduce the heat to low, cover, and cook for 20'

Remove the cover, increase the heat to medium, and cook for another 20 minutes to reduce some of the liquid; stir once. Let the ratatouille rest for at least 30 minutes before serving.

Baked Mediterranean Vegetables
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4 portions
2 large aubergines
4 courgettes
2 peppers - 1 yellow, 1 red
1 onion
2 cloves of garlic
2 large potatoes
4 anchovy fillets
A handful of chopped parsley
2tbsp/ balsamic vinegar
Salt and peppe/ olive oil
cubed feta cheese
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Cube all the vegetables, roughly chop the onion and keep the garlic whole in their jackets. Add all to an large oven dish along with the anchovy fillets. Sprinkle with salt and pepper and a good splash of olive oil and mix until all the vegetables are coated with olive oil. Place in a medium oven and cook for between 45 minutes and an hour, checking after about half an hour to check progress. Adjust the heat and cover with tin foil if necessary, as this is essentially a slow cooked dish. When all the vegetables are cooked, sprinkle with parsley, balsamic vinegar, mix well and serve as a side dish or as a vegetarian main.