Ingredients

• 2 large ripe tomatoes
• 1 green tomato
• 1 avocado
• 1/2 small Pineapple
• 1 small white onion
• 1 small bunch rucola
• Yogurt gr.150 6oz
• 1 small bunch basil
• Juice of 1 lemon
• 3 tablespoons extravirgin olive oil salt and pepper to taste.

Preparation

• Remove the seeds from the tomatoes and dice them, cut all the other vegetables the same size, mix in a bowl, add the lemon juice, salt and plenty of pepper, 2 tablespoons olive oil and half the basil cut up roughly.
• Brush with oil 4-5 little bowls or cups with oil, fill with the diced vegetable, and press with the back of the spoon or a glass. Refrigerate until needed. Remove from refrigerator, drain off any liquid that has formed, turn over gently onto a plate, keeping the shape.
• Put the yogurt in the blender, the chopped rucola and the rest of basil, salt and 1 ice cube. Blend until you get light green smooth sauce, Pour around the mound of vegetables, serve any remaining sauce on the side.

Ingredients

• 2 cleaned and stemmed portebello mushrooms
• 2 oz (56 grm) extra virgin olive oil
• 1 oz (28 grm) gorgonzola cheese (preferably imported)
• 4 oz (112 grm) heavy cream
• Pinch of cayenne pepper
• A few pieces of dry roasted walnuts

Preparation

• Brush on oil, completely cover, let excess oil drip off
• Either grill or pan fry to sear at high heat, then reduce or move to medium heat until mushrooms get soft to the touch (mushrooms are brittle but when cooked the become more plyable). Keep warm.
• Scald cream, remove from heat, add cheese, and pepper, and place back on low heat and reduce until thick enough to cover the back of a spoon.
• Slice mushrooms 1/4 inch thick. Fan on a plate, cover with sauce, garnish with walnuts and a sprig of italian parsley.

Description: Italian Rice Balls
Serves: 8

Ingredients

• 1 cup (225 ml) Arborio rice
• 3 large eggs
• 1/4 cup (60 ml) Romano cheese, grated
• 3 Tbsp (45 ml) fresh parsley, finely minced
• 1/4 cup (60 ml) tomato sauce (homemade if you have it)
• 1/4 cup (60 ml) mozzarella cheese, diced
• 1/2 cup (125 ml) prosciutto (ham), diced
• 2 cups (475 ml) fresh bread crumbs
• salt and pepper to taste
• peanut oil for deep frying

Preparation

• Bring 2-1/2 cups (600 ml) water to boil, in a saucepan, and add rice. Cook 15 minutes, drain and transfer to a bowl.
• Beat one egg and add to rice, along with Romano cheese, parsley 2 tbsp (30 ml) tomato sauce, salt and pepper. Mix well and chill in refrigerator 15 minutes.
• In another bowl mix mozzarella, prosciutto and remaining tomato sauce.
• Flour hands and divide rice into 8 portions and roll into a ball about the size of a small orange.
• Poke a hole in the ball with your finger and put about 1-1/2 tbsp (20 ml) of the mozzarella mixture into the hole.
• Reshape and smooth rice ball to close hole.
• Beat remaining eggs in a shallow bowl and spread bread crumbs out on a plate.
• Roll rice ball in egg, coating well, then in bread crumbs and coat evenly. Let sit for 45 minutes.
• In a heavy pan, or deep fryer, heat oil to 375 degrees (200 C.). Fry rice balls until golden. Drain on paper towel and serve hot.

Ingredients

• 2 md Radicchio heads
• 1/4 lb Prosciutto or Bresaola cut into thin strips
• 1 md Celery root; in thin sticks
• 1/4 lb Parmesan cheese; in wedges
• Salt
• Pepper
• Extra virgin olive oil

Preparation

• Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots. Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil

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