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.

___________

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)

___________

Photography by Conanil

Ingredients:

• 1 medium onion, finely chopped
• 1/2 cup fresh or 1/4 cup dried parsley
• 2 cloves garlic, chopped
• One 15-ounce can chickpeas (garbanzo beans), drained
• 1 egg white
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano
• Dash cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1/3 cup fine dry bread crumbs, unseasoned
• Oil for frying or nonstick vegetable spray

Preparation:

In food processor place onion, parsley, and garlic. Pulse until finely minced. Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans. (You could also press the garlic, grate the onion, and mash the chickpeas with a fork, if you don’t have a food processor.)

Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil. Stir in the bread crumbs. Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.

Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low. Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side. Serve with Tzatziki sauce. Makes about 14 patties.

___________

Photography by Yummyporky

• 4 tablespoons extra-virgin olive oil
• 2 pounds small white cipollini onions
• 1/3 cup sugar
• 1 cup white wine vinegar
• 1 cup water
• Salt and pepper

Preparation:

In a large, heavy-bottomed saucepan, combine all ingredients, cover, and bring to a boil. Reduce to a simmer and cook 40 minutes, shaking the pan occasionally so that the onions don’t stick to the bottom of the pan. The onions should be easily penetrated with a paring knife but should not be falling apart.

Remove the lid and continue to cook until the liquid has evaporated and the onions are glossy and dark brown, taking care not to burn. Remove from heat and serve.

___________

Photography by Pie in the Sky

Ingredients:

• 1/4 cup soy sauce
• 1 cup water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder or a couple minced garlic cloves
• 5 tablespoons packed brown sugar
• 1-2 tablespoons honey
• 2 tablespoons cornstarch
• 1/4 cup cold water

Preparation:

Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it.

from Recipezaar.com

___________

Photography by avlxyz

• 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.

___________

Photography by CarbonNYC

Ingredients:

• 3 cups all purpose flour
• 1 cup plus 1 tablespoon sugar
• 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• 2 teaspoons grated lemon peel
• 1 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/3 cup (or more) whole milk

Preparation:

Preheat oven to 375°F. Position rack in top third of oven.

Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.

Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.

Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

Makes 8 scones.

from Bon Appétit | March 2002

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

___________

Photography by Little Li

Ingredients:

• 1 1/4 cups hazelnuts (about 6 1/4 ounces)
• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 3 ounces fine-quality milk chocolate
• 1 stick (1/2 cup) unsalted butter
• 1/4 cup Nutella
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup sugar
• 2 large eggs

Preparation:

Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).

Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.

While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.

Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Makes 16 brownies.

From Gourmet Magazine

___________

Photography by Stuart Spivack

• 1/2 kg ( 1 pound) 00 or pastry flour
• 100 gr (3 ounces) shelled whole hazelnuts
• 150 gr (3 ounces) sugar
• 80 ml (1/3 cup) milk
• 100 ml (1/2 cup) olive oil
• 2 eggs
• grated rind of 1 lemon
• 1 tablespoon aniseed
• 1 teaspoon vanilla essence
• 16 gr (1 tablespoon) baking powder

Preparation:

Preheat the oven to 150°C (300°F). Mix eggs and sugar until well amalgamated and then add all other ingredients. Add more milk if necessary to obtain a soft dough.

Transfer the dough onto a lightly floured working surface and divide in two pieces. Using the palms of your hands roll each piece into a rope that must be about 5 cm (2 inches) in diameter.

Place the two cantuccini ropes on a baking sheet lined with parchment paper. Make sure that ropes are far enough apart to give them room to rise as they bake.

Bake in preheated oven for 30 min or until golden. Remove for the oven and cut each biscuit diagonally into 3/4 inch wide strips and return them to the oven, cut side up, until completely cooked and dry, about 20 min.

If you cut the cantuccini when still warm they will not crumble. Let them cool completely and store in an airtight container.

Makes 25 cantuccini.

___________

Photography by Kochtopf