Categories: Recipes

Dinner In Venice

By Alessandra Rovati

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November 12, 2012, 1 PM ET

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Winter is almost here and nothing says comfort like a rustic Italian dinner.

Pasta e Fagioli (Bean Soup) (serves 4-6)

Ingredients 1 quart hot water 2 or 3 tablespoons extra-virgin olive oil ½ onion, finely chopped 2 garlic cloves, slightly crushed 1 celery stick, chopped 1 small carrot, chopped 1 cup of dried beans 1 small ripe tomato, seeded, peeled and diced (or you can use canned peeled tomatoes, drained) Salt and pepper to taste 1½ tablespoon freshly chopped parsley or rosemary 2 cups fresh egg pasta, or you can use dried egg pasta (broken down pappardelle), or regular dried pasta. Directions 1. Soak the beans overnight in a bowl of cold water. 2. Dice the carrot, thinly slice the celery, and chop the onion finely. 3. Heat the oil in a saucepan. Add the onion, garlic, carrots, celery, and sauté for 2 or 3 minutes. 4. Add the tomato, beans, and salt, and cook for another 2 minutes. 5. Cover with hot water, bring to a boil, cover, and simmer for one hour or until the beans are cooked. 6. Add the pasta and allow to simmer until the pasta is also cooked (for fresh pasta, usually 3 to 5 minutes; for dried pasta, follow the instructions on the package). 7. Sprinkle with black pepper, adjust the salt, drizzle with a little more olive oil, decorate with the parsley and serve hot.

Potato Salmon Terrine

Ingredients 3 medium/large potatoes 1 fillet of salmon (about 2 lb), baked or steamed 2 scallions or a medium onion ½ cup Chardonnay 1 lemon 3-4 tbsps extra virgin olive oil Salt and pepper to taste Fresh chives and parsley, to taste Directions 1. Boil the potatoes until soft, drain, peel and mash with a fork or potato masher. 2. Add the salt, pepper, wine and about 2 tbsps of the oil. 3. In the meantime boil the salmon for 15 minutes with the peeled and sliced scallions (you can also cook it in the microwave in 5 minutes). 4. Then drain it and chop the whole mixture in a food processor along with the juice of ½ a lemon, salt, pepper, and about ½ tbsp of chopped chives. 5. Combine with the mashed potatoes and pour into a loaf pan (9 x 5 x 3"), previously lined with plastic wrap. 6. Press the puree into the pan with your hands or a wooden spoon, cover and refrigerate for at least 12 hours before serving. 7. Unmold and serve decorated with more chives, and (if you like) some mayo. * If you are in a rush, replace the fresh salmon and scallions with canned salmon and a touch of onion powder, but the result is less delicate.

Chicken Stew (Ezekiel’s Chicken)

Ingredients 1 chicken, cut into serving pieces 4 tablespoons olive oil 2 cloves garlic, slightly pressed or minced 1/3 cup green or/and black olives, pitted 1 bay leaf 3 tablespoons mix of freshly chopped herbs (sage, rosemary, plus basil, mint or parsley) Salt and freshly ground black pepper to taste 2 or 3 peeled tomatoes 1/3 cup dry wine, red or white Directions 1. Rinse the chicken and pat dry. 2. Heat the olive oil in a large pot, add the chicken and sauté until golden. 3. Add the salt, pepper, olives, garlic, and herbs, and the chopped (and drained) tomatoes. 4. Cook for 2 minutes, stirring, add the wine, then lower the flame and cook covered until tender (about 30 minutes), stirring occasionally, and adding a little water if it tends to dry out. 5. Uncover, and if the sauce is too liquidy turn up the heat to thicken it. 6. You can serve it with a side of polenta, potatoes or rice as a main course.

Chocolate Hazelnut Whole Grain Cake

Ingredients 3 medium/large eggs 2/3 cup brown sugar 4 oz parve dark, bittersweet chocolate ¼ cup olive oil or vegetable oil ½ tsp vanilla extract or 1 tbsp DiSaronno liqueur 1/8 cup almond or soy milk, or more if needed 1 cup hazelnut meal (or almond meal) 4/5 cup whole grain flour (oatmeal or spelt or other; for a GF version, try buckwheat flour) 1 package baking powder 1 pinch salt Confectioner’s sugar to decorate Directions 1. Preheat the oven to 350° F. Beat the eggs with the sugar for a couple of minutes or until light and frothy.