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Recipes
Zucchini Fritters
By lromito
Grate zucchini into a bowl using large holes on grater add salt, lemon zest, parsley, garlic, pepper and eggs
- 1 lb (2 medium) zucchini
- 1 t salt
- 1 T grated lemon zest plus 1 lemon cut into wedges
- 10 sprigs parsley, stesms removed and leaves chopped
- 1 glove garlic minced
- 1/4 t ground pepper
- 2 larges eggs, beaten
- 1/2 cup flour
- 2 to 4 T olive oil
Tuscan Bean and Farro Soup
By lromito
In large soup pot saute the shallots onions and sliced garlic in 2 T
- 2 shallots chopped
- 1 small onion chopped
- 4 garlic clives 2 sliced and 2 peeled
- 1/4 cup olive oil
- 1 small potato peeled and diced
- 2 plum tomatoes, chopped
- 6 basil leaves
- 2 oregano sprig, leaves only
- 1 1/4 cup dried cannelini beans soaked overnight, drained and rinsed
- 3/4 cup farro, soaked overnight drained and rinsed
- salt and pepper
- 1 rosemary sprig
Brioche French Toast with Fruit Syrup and Meyer Lemon Marmalade
By lromito
To prepare the French toast, in a 9 1/2-inch (24-cm) sauté pan, layer the brioche evenly
- 5 slices brioche, each 1/2 inch (12 mm) thick, halved diagonally
- 3 eggs
- 1 egg yolk
- 3 cups (24 fl. oz./750 ml) half-and-half
- 1/2 cup (4 oz./125 g) sugar
- 1 vanilla bean, split in half lengthwise
- 3 cardamom pods, crushed
- 1/4 tsp. salt
- 2 lb. (1 kg) Meyer lemons
- 4 cups (2 lb./1 kg) sugar
- 1/2 cup (4 fl. oz./125 ml) water
- 1 vanilla bean, split in half lengthwise
- Fruit syrup left over from making apple butter, for serving (optional) (see related recipe at left)
Lentil & Faro Soup - Ristorante Zeppelin
By lromito
For the soup, we use 3 pots, this is because all the grains and beans cook at different times
- 1 pkg. Green Lentils
- 1 pkg. - Faro
- 1 pkg. - Mixed beans
- 5 carrots - peeled
- 1 bunch of celery
- 3 white or yellow onions
- Water
- Salt
- Pepper
- Olive Oil
Italian Cassoulet
By lromito
adjust oven rack to lowest position @ 425 pulse bread in food proc
- 4 slices good white bread torn into med. pieces
- 2 T melted unsalted butter
- 2 1/2 lbs. Italian Sausage
- 3 pints cherry tomatoes
- 1 large onion cut into chunks
- 4 large garlic cloves sliced
- 3 T. oilive oil
- 1 1/2 T balsamic vinigar
- 2 teas. dried tyme
- 3 bay leaves
- 3 15 oz can undrained cannalini beans
Minestrone
By lromito
Heat oil add onions and saute about 5 minutes
- 1/4 cup olive oil
- 2 med. onions thinly sliced
- 2 larges fresh ripe tomatoes peeled, seeded, and coarsely chopped or 1 1/2 cups drained and seeded canned Italian plum tomatoes
- 1 t. chopped fresh thyme or 1/2 t dried
- 8 cups water
- 2 medium carrots peeled and thinly sliced
- 2 medium ribs celery thinly sliced
- 2 large potatoes, peeled and cut into 1/2 in. cubes
- 2 thinly sliced red or savoy cabbage
- 1 can cannellini beans rinsed and drained
- 1/4 finly chopped fresh flat leaf parsley
- sal and pepper to taste
- 3/4 cup cheese
Pork Scaloppine with Mustard Pan Sauce and Baby Carrots
By lromito
Kimberly Holland, Cooking Light SEPTEMBER 2013
- 1 pound baby carrots, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness
- 1 tablespoon canola oil, divided
- 1/4 cup minced shallots
- 2 teaspoons minced fresh garlic
- 1/2 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons whole-grain Dijon mustard
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon chopped fresh flat-leaf parsley
Sheet Pan Chicken
By lromito
Preparation 1. Place a jelly-roll pan in oven
- Cooking spray
- 8 ounces small Yukon gold potatoes (about 1 inch)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon minced fresh tarragon
- 1 tablespoon dry white wine
- 1 1/2 teaspoons minced fresh thyme
- 1 teaspoon honey
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon canola oil
Pasta Primavera
By lromito
Finely-chop onion and sauté until golden (do not burn!) in olive oil
- 1- 1/4 lbs pasta - use rigatoni or penne or bowtie pasta
- a bunch of wild asparagus or about 6 - 8 stalks of garden asparagus
- fresh peas (about 1- 1/2 c when shelled)
- fresh fava beans, if available (about 1 c. or more when shelled)
- 1 large onion, white or yellow
- olive oil - about 1 cup
- grated Parmesan or pecorino (sheep's milk cheese - sharper than
- Parmesan and better, I think, for this dish)
- salt, pepper
Boiled Shrimp
By lromito
Fill a large pot with water until a little more than halfway full
- 3 to 4 3 to 4 4 bay leaves
- 3 3 3 tablespoons Old Bay Seasoning
- Pinch Pinch of cayenne
- 2 2 2 teaspoons black peppercorns
- 1/2 1/2 1/2 head garlic, halved crosswise
- 5 5 5 sprigs fresh parsley
- 1 1 1 cup apple cider vinegar
- 1 1 1 lemon, halved