Lentil Winter Soup
Number of servings (yield): 4
- 1 cup of small size brown organic lentils washed well.
- ½ cup or a big hearty handful of fresh Italian parsley, chopped. (I personally am generous with the parsley).
- 1 stalk of celery, sliced and chopped into small pieces
- 1 cup of mini organic carrots sliced and chopped into small bites
- 3 sprigs of garlic
- Sea salt
- Extra Virgin first-cold pressed olive oil
- 1 piece of fresh ginger, peeled and shaved and chopped into small pieces, equaling about 1 to 1 ½ tablespoons.
- ½ pound of lean ground Sirloin beef.
- 1 or 2 small dried chili peppers, optional (to taste).
- Black ground peppercorns
- Take a copper soup pan if you have one, or any deep soup pan will do. Drizzle the bottom of the pan generously with Extra Virgin, first-cold-pressed olive oil, warm it up and add the garlic. Let it blond. Remove the garlic.
- Add the celery, carrots, parsley and ginger, sprinkle with a pinch or two of sea salt to taste. Add the chili pepper (optional).
- Add a splash of water and let simmer / sauté.
- Take the ground beef and mix in a handful of finely chopped parsley, a pinch of sea salt, a few turns of ground black peppercorns, a few drizzles of olive oil, and mold into small balls, (into the approx size of a big gum ball).
- When the vegetables on the stovetop are soft add the meatballs and sauté.
- When the meatballs are halfway cooked, add the lentils and stir, then add a liter and a half of water.
- Let simmer for 45 minutes or more on slow low heat.
- While the soup is simmering, take Italian hard crust bread and slice into thin pieces. Toast until golden.
- Remove from oven and while still warm rub with fresh garlic clove and lighly sprinkle with sea salt and olive oil.
- When soup is ready, serve in crock style clay bowls with garlic bruschetta on the side and drizzle with a small drop of olive oil.
Polenta Verde Delallo
- One bunch of organic broccoli rabe
- Sea salt
- One bag of Delallo Polenta
- 1 or 2 chili peppers
- 2 to 3 tablespoons of Parmigiano-Reggiano cheese
- Using cold water, wash the leaves apart three times and break them up into small pieces.
- Take a deep copper pan and drizzle generously with olive oil, add garlic sprigs, sea salt, and 1 or 2 small chili pepper(s), and blonde garlic over low slow heat.
- Add the broccoli to the pan, cover, and sauté.
- While the broccoli is sautéing, bring 4 ½ cups of water to a rapid boil. Put in a pinch of sea salt to taste.
- Slowly add the polenta to the boiling water, slowing while stirring. The process takes 3 minutes.
- At the 3 minute point remove from the stove and stir in 2 to 3 tablespoons of Parmigiano-Reggiano cheese.
- Take the polenta and spread it out onto a long wide pizza pan that has been lined with baking parchment paper, and sprayed with canola oil. Spread evenly and pop into the oven at 325°F for 20 to 25 minutes until golden.
- Remove from the oven and slice the polenta into even squares, about 4 inches by 4 inches each.
- Put back in oven for another couple minutes.
- Remove, top with broccoli rabe and a drizzle of olive oil. Serve!
Italian Lemon Cake
By My Mom, Marie Lucia
This long loaf lemon cake is a delicious healthy breakfast food and pairs up perfectly with a steamy cappuccino or espresso.
- 4 cups of all-purpose flour
- 2 ½ cups of granulated organic sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 ½ cups of milk
- 1 tsp of vanilla extract
- Zest of 1 lemon
- 6 eggs
- 1 cup of unsalted butter
- Preheat oven to 350° F. Spray an oblong baking pan with canola nonstick spray or line with parchment paper.
- Beat eggs and sugar until fluffy.
- Add the soft butter and mix well.
- Add the salt, baking powder and sugar.
- Next add milk and vanilla.
- Lastly add the flour slowly, mixing well. Batter needs to be creamy.
- Pour the batter into the baking pan and bake for 25 to 30 minutes until golden brown.
- Test by putting a skewer or long wooden toothpick into the top.