Ingredients:

• 1 pound loose spinach
• 12 ounces ricotta
• 3 eggs
• 1-1/4 cup flour
• Nutmeg
• Salt
• 3 tablespoons Parmigiano-Reggiano

Preparation:

Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmesan, and flour. Blend well.

Bring to boil large pot of salted water. Lower to simmer. Season spinach mixture with salt and a generous grating of fresh nutmeg. Form ravioli by using a spoon or using floured hands.

Drop a few at a time into water. They will drop the bottom and then float to the top when done. Let simmer 20-30 seconds.

Remove with slotted spoon or ladle and place in an oven-proof dish until ready to serve. Serve with fresh sage leaves sautéed in butter until crisp.

Pour butter and sage on top of ravioli, toss gently, and serve with parmesan cheese or tomato sauce.

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Photography by Trozbo

Ingredients:

• 5 Tbs. extra-virgin olive oil
• 1/2 small yellow onion, chopped
• 1 small garlic clove, crushed
• 4 large chicken livers, trimmed of membranes and connective tissue
• Salt and freshly ground pepper, to taste
• 1/4 cup vin santo
• 2 salt-packed anchovy fillets, rinsed, or 2 olive oil–packed anchovies
• 1 Tbs. capers, rinsed and minced
• 1/2 cup chicken broth, if needed
• 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
• 1 baguette, thinly sliced

Preparation:

In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt and stir to coat with the oil. Then add the vin santo and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and tender pink on the inside, 8 to 10 minutes.

Transfer the livers to a cutting board and slice them open down the middle. Return them, cut side down, to the pan. Add the anchovy fillets and capers, increase the heat to medium-high and continue cooking, stirring often, until the livers are no longer pink, about 5 minutes more.

Using a food processor or handheld blender, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.

Spread the baguette slices generously with the pâté, arrange on individual plates and serve immediately.

Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001)

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Photography by Conanil

Ingredients:

• 10 cloves of garlic, peeled and diced
• 4 cups of onions, finely chopped
• 3 3/4 cups of sugar
• 2 cups of wine
• 2 tbsp of lemon juice
• 2 (3oz) packs of pectin
• 3 tbsp of unsalted butter
• 1 tbsp of vegetable oil

Preparation:

Sautee the onion and garlic in the butter and vegetable oil for ten minutes. Add 1/2 cup off sugar and stir until dissolved.

Combine the garlic sauté, wine, lemon and half the sugar in a pan and let stand for 1 hour.

After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a boil for two minutes.

Remove the pan from the flame and skim off any foam that accumulates. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again. Add the pectin and stir constantly. Boil for 1 minute. Skim off the foam.

Allow the jam to cool for 7 minutes before adding it to canning jars. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

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Photography by CarbonNYC

Ingredients:

• 1 (14.5 ounce) can of Garbanzo beans
• kosher salt and pepper
• 1/3 cup flour
• 1/2 teaspoon granulated garlic
• Extra virgin olive oil for drizzling

Preparation:

Preheat oven to 400 degrees.

Drain the garbanzo beans and gently pat dry. Season lightly with salt and pepper.

In a resealable plastic bag shake together flour, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and granulated garlic. Add garbanzo beans and toss to lightly coat.

Shake off any excess flour. Lay garbanzo beans in a single layer on a baking sheet. Drizzle with extra virgin olive oil. Bake 25-35 minutes, shaking the baking sheet every 10 minutes or so to roll the beans around. When they are done they will be golden brown and crunchy.

from: http://www.lifesambrosia.com

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Photography by Little Li

Ingredients:

• 1/4 cup olive oil
• 3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
• 3/4 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/3 cup chopped pitted green olives
• 3 tablespoons chopped drained bottled capers
• 1/4 cup red-wine vinegar
• 1-1/2 tablespoons sugar, or to taste
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts, toasted lightly
• 3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
• 1/4 cup finely chopped flat-leafed parsley leaves

Preparation:

In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.

Makes 4 servings.

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Photography by Nyaa Birdies-Perch

• 1 cup chopped pumpkin
• 1 small handful fresh pumpkin seeds
• 16-oz can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup water
• 3 tablespoons olive oil, plus additional for drizzling
• 1 teaspoon sugar
• 1 teaspoon salt, plus more to taste

Preparation:

In a glass baking dish, roast pumpkins at 300 degrees Fahrenheit for 1 hour, or until soft. You may also roast the pumpkin seeds at the same time, then set aside.

In a food processor or blender, combine roasted pumpkin, chickpeas, tahini, lemon juice, water, and olive oil. Process until smooth, then add sugar and salt. Adjust saltiness to your taste.

Dish out into serving bowl, drizzle with additional olive oil, and garnish with toasted pumpkin seeds. Serve with pita chips or raw vegetables like baby carrots or cherry tomatoes.

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Photography by philosophygeek

Ingredients:

• 4 small cucumbers (1 lb total)
• 1/3 cup loosely packed fresh mint leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 cup pine nuts (1 oz)
• 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
• Garnish: 4 fresh mint sprigs

Preparation:

Cut cucumber diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on serving plate.

Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over cucumbers.

Whisk together oil and lemon juice in a small bowl, then drizzle over cucumbers. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften cucumbers and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over cucumbers, then sprinkle with mint.

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Photography by Kim Marius Flakstad

Here’s my favorite recipe: Slice one truffle. Put it on thickly buttered country bread. Warm gently in the oven, sprinkle with rock salt and cracked black pepper. Enjoy!

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Photo credits: VirtualErn (cc)

Ingredients:

For the pastry

• 1 1/4 cups all-purpose flour
• 1/2 tsp. salt
• 8 Tbs. (1 stick) chilled unsalted butter, cut into 1-inch pieces
• 1 to 2 Tbs. ice water

For the filling

• 1 lb. asparagus, tough ends trimmed, skin peeled
• 1 Tbs. olive oil
• Salt, to taste, plus 1/2 tsp.
• 2 eggs, lightly beaten
• 1/3 cup milk
• 1/3 cup heavy cream
• 1/4 cup grated Parmigiano-Reggiano cheese
• Freshly ground pepper, to taste
• 1/4 tsp. freshly grated nutmeg
• 1 Tbs. chopped mixed fresh herbs, such as rosemary and thyme
• 3 oz. goat cheese, crumbled

Preparation:

To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds. Add the water 1/2 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.

Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 9-inch square tart pan. Press the dough into the pan and trim the dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 30 minutes.

Line the pastry shell with parchment paper and fill with pie weights. Place on a baking sheet and bake until the shell is set, about 20 minutes. Remove the weights and paper and continue baking until the shell is golden, about 5 minutes more. Transfer the pan to a wire rack and let cool completely.

Meanwhile, make the filling: Arrange the asparagus in a single layer on a baking sheet. Toss with the olive oil and season with salt. Roast until tender, about 20 minutes. Let cool completely. Reduce the oven temperature to 375°F.

In a large bowl, whisk together the eggs, milk, cream, Parmigiano-Reggiano cheese, the 1/2 tsp. salt, pepper, nutmeg and herbs. Pour into the cooled tart shell. Sprinkle with two-thirds of the goat cheese. Arrange the asparagus spears lengthwise across the tart in a single layer. Sprinkle with the remaining goat cheese.

Bake until the tart is golden around the edges and a knife inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 to 10 minutes before serving. Serve warm or at room temperature. Serves 9.

From Williams-Sonoma Kitchen

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Photography by Stu Spivack

Ingredients:

• 1 cup chopped stemmed dried Calimyrna figs
• 1/3 cup water
• 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon drained capers, chopped
• 1 1/2 teaspoons chopped fresh thyme
• 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
• 1/2 cup chopped toasted walnuts
• 1/4 cup toasted walnut halves Fresh thyme sprigs (optional)
• Assorted breads and/or crackers

Preparation:

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Makes 20 servings.

From Bon Appétit

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Photography by suttonhoo