The Rural Voice, 2006-02, Page 30Rural Living
Bring the flavours of Italy to mealtime
Selected by Bonnie Gropp
The tastes of Italy are famous the
world over — ricotta and parmesan,
garlic and fresh herbs, pasta, sun-
dried tomatoes and olives. Italian -
inspired dishes are guaranteed to
bring colour and flavour to meals.
ITALIAN STYLE HORS
D'OEUVRE
(Five Roses)
Dough:
1 1/2 cups (375 mL) all-purpose
with wheat bran flour
1/2 tsp (2.5 mL) salt
1/3 cup (80 mL) vegetable oil
7tbsp (105mL)2%milk
Preheat oven to 400°F (200°C). In
a bowl, mix flour and salt. Add oil
and milk, mix well. Roll out dough in
a 9x12 -inch (23x30 cm) rectangular
shape on a lightly -oiled sheet. Bake
about 8 minutes.
Stuffing:
2 tbsp (30 mL) pesto sauce
1 large tomato, diced
2 cups (500 mL) mozzarella
cheese, grated
1/4 cup (60 mL) fresh parsley,
chopped
1 tsp (5 mL) garlic puree or puree
a small garlic clove
1 tsp (5 mL) dried basil
ground peppercorns
Spread dough with pesto, cover
with tomatoes and cheese. Bake again
about 15 minutes.
Meanwhile, mix parsley, garlic,
basil and pepper. Sprinkle over
stuffing. Let cool awhile and cut into
squares. Serve hot or warm.
TURKEY LASAGNA
(Ontario Turkey Producers
Marketing Board)
1/4 cup (50 mL) butter
1 clove garlic, minced
1/4 cup (50 rnL) all-purpose flour
3 cups (750 mL) milk
1/4 tsp (1 mL) ground nutmeg
1/2 cup (250 mL) grated parmesan
cheese
1/4 tsp (1 mL) pepper
6 lasagna noodles
1 onion, chopped
1 1/2 lbs. (750 g) ground turkey
26 THE RURAL VOICE
Fresh Italian Vegetable and Bean soup – This meal -in -a -bowl soup has that
simmered -all -day flavour vet takes minutes to prepare.
1 tsp (5 mL) dried oregano
1 (475 g) container ricotta cheese
1 egg, beaten
1 (300 g) package frozen spinach,
drained
2 cups (500 mL) shredded
mozzarella
Preheat oven to 375°F (190°C).
Bechamel sauce:
In medium-sized saucepan over
medium heat, melt butter. Add garlic;
sautee for 1-2 minutes. Add flour and
cook 2 minutes, stirring constantly.
Whisk in milk and bring to a boil,
stirring constantly. Stir in nutmeg,
parmesan cheese and pepper. Cover
with plastic wrap and set aside.
Cook lasagna noodles according to
package directions. In a large skillet
over medium heat, cook ground
turkey and onion until turkey is
browned and no longer pink inside
and onion is soft; stir in oregano.
In medium bowl, mix together
ricotta cheese, egg and spinach. Place
1 cup (250 mL) of bechamel sauce in
bottom of 13x9 (33x23 cm) lasagna
pan and spread to cover the bottom.
Layer with lasagna noodles, then 1/2
the ricotta cheese mixture then 1/2
the ground turkey mixture. Top with
1 cup mozzarella cheese.
Repeat layers. Top with remaining
sauce; sprinkle with remaining 1 cup
mozarella. Bake 40-45 minutes or
until bubbling and top is golden
brown.
TIRAMISU
(www. foodreference. com)
1.5 cups coffee (strength
according to your desire)
4 tbsp coffee -flavoured liqueur
3.5 oz. mascarpone cheese
8 oz. fat free cream cheese
1/3 cup packed brown sugar
1/4 cup white sugar
24 ladyfingers
1 tbsp cocoa powder
In a medium size bowl, combine
the coffee and 2 tbsps of the coffee -
flavored liqueur.
In separate medium size bowl,
combine the mascarpone cheese,
cream cheese, 2 tbsps liqueur, brown
and white sugars.
Beat until well -blended.
Dip the ladyfingers in the coffee
mixture then line them in one layer of
an 8 -inch square pan. Spread half o1