Italian Vegetarian Recipes Recipes for a Five Course Vegetarian Italian Meal
Pumpkin Ravioli <ul><li>Ravioli </li></ul><ul><li>1 cup canned pumpkin or homemade pumpkin puree </li></ul><ul><li>1 cup c...
Pumpkin Ravioli <ul><li>Ravioli In a bowl, combine all the ingredients except wonton wrappers. Place a  wonton wrapper on ...
Pumpkin Ravioli <ul><li>Sauce </li></ul><ul><li>Mash together the softened cheese, yogurt and milk in a small saucepan;  <...
Caesar Salad  <ul><li>1 head of Romaine lettuce, washed and ripped into medium sized pieces </li></ul><ul><li>6 oz of fres...
Brushetta <ul><li>4 fresh tomatoes </li></ul><ul><li>3 cloves of garlic </li></ul><ul><li>Roasted red peppers </li></ul><u...
Brushetta <ul><li>Rough chop tomatoes & peppers </li></ul><ul><li>Combine tomatoes, peppers, garlic,  </li></ul><ul><li>ch...
Tiramisu <ul><li>1 10 x 15 inch glass container 500 grams Mascarpone cheese 6 large egg yolks 1 cup sugar 1 pint of heavy ...
Tiramisu <ul><li>Chill the whip(s) and stainless steel mixing bowl in freezer for at least 10 minutes  </li></ul><ul><li>b...
Ameretti Cookies <ul><li>2 1/2 cups of almond flour -or- 3 cups of blanched  </li></ul><ul><li>slivered almonds, finely gr...
Ameretti Cookies <ul><li>Preheat oven to 300 F and line baking sheets with parchment paper. </li></ul><ul><li>In a food pr...
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Italian Vegetarian Recipes

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Italian Vegetarian Recipes

  1. 1. Italian Vegetarian Recipes Recipes for a Five Course Vegetarian Italian Meal
  2. 2. Pumpkin Ravioli <ul><li>Ravioli </li></ul><ul><li>1 cup canned pumpkin or homemade pumpkin puree </li></ul><ul><li>1 cup cooked and mashed sweet potato </li></ul><ul><li>Pinch nutmeg </li></ul><ul><li>Dash salt </li></ul><ul><li>¼ teaspoon white pepper, or to taste </li></ul><ul><li>72 wonton wrappers </li></ul><ul><li>Sauce </li></ul><ul><li>One 4-ounce package neufchatel cheese or light cream cheese, </li></ul><ul><li>at room temperature </li></ul><ul><li>½ cup plain low-fat yogurt </li></ul><ul><li>½ cup skim milk </li></ul><ul><li>1 tablespoon unbleached white flour </li></ul><ul><li>1 teaspoon minced fresh thyme leaves (or ¼ teaspoon dried thyme) </li></ul><ul><li>¼ teaspoon salt </li></ul><ul><li>White pepper to taste </li></ul><ul><li>1/4to ½ cup freshly grated Parmesan cheese (optional) </li></ul>
  3. 3. Pumpkin Ravioli <ul><li>Ravioli In a bowl, combine all the ingredients except wonton wrappers. Place a wonton wrapper on your lightly floured work surface. Mound 1 teaspoon filling in the center, and wet the edges of the wrapper with a little water. Place a second wrapper over the first, pressing down around the filling to expel any air. Seal the edges and trim the excess dough around the filling with a sharp knife or a decorated cookie cutter. Transfer the ravioli to a dry towel. Repeat the process with the remaining wontons. Turn over the </li></ul><ul><li>ravioli occasionally to let them dry slightly. </li></ul><ul><li>Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches of 8 to 12 until they rise to the surface and are tender, about 2 minutes. Do not let the water boil vigorously. Transfer the cooked ravioli to a dishcloth. Cover and keep warm. </li></ul>
  4. 4. Pumpkin Ravioli <ul><li>Sauce </li></ul><ul><li>Mash together the softened cheese, yogurt and milk in a small saucepan; </li></ul><ul><li>whisk in the flour. Stir over low heat until very smooth. Do not let the sauce oil. </li></ul><ul><li>Stir in the herbs, salt and pepper. Remove from the heat. </li></ul><ul><li>To serve, divide the ravioli among 6 individual plates and top with the sauce and </li></ul><ul><li>a sprinkling of Parmesan. </li></ul><ul><li>Per serving: </li></ul><ul><li>394 Cal; 18g Prot.; 6g Fat; 65g Carb.; 18mg Chol.; 299mg Sod.; 13g Fiber </li></ul>
  5. 5. Caesar Salad <ul><li>1 head of Romaine lettuce, washed and ripped into medium sized pieces </li></ul><ul><li>6 oz of freshly grated parmesan cheese </li></ul><ul><li>½ loaf of French bread cubed for homemade croutons </li></ul><ul><li>Drizzle Olive Oil & Garlic Salt over the bread and cook at 350 for </li></ul><ul><li>15 – 20 minutes, be sure to stir. </li></ul><ul><li>Dressing: Combine all ingredients in a jar and mix vigorously </li></ul><ul><li>3 Tbsp crushed capers </li></ul><ul><li>½ cup Olive Oil </li></ul><ul><li>½ lemon – squeeze the juice of it into the jar </li></ul><ul><li>1 Tbsp spicy mustard (Dijon preferably) </li></ul><ul><li>2-3 garlic cloves minced </li></ul><ul><li>1 Tbsp cracked black pepper </li></ul><ul><li>15 minutes before serving toss the lettuce & croutons to absorb flavor. Stir in </li></ul><ul><li>cheese right before serving, top with cracked pepper and parmesan cheese. </li></ul><ul><li>  </li></ul>
  6. 6. Brushetta <ul><li>4 fresh tomatoes </li></ul><ul><li>3 cloves of garlic </li></ul><ul><li>Roasted red peppers </li></ul><ul><li>Basil </li></ul><ul><li>Parsley </li></ul><ul><li>Olive oil </li></ul><ul><li>1 loaf of baguette bread </li></ul>
  7. 7. Brushetta <ul><li>Rough chop tomatoes & peppers </li></ul><ul><li>Combine tomatoes, peppers, garlic, </li></ul><ul><li>chopped basil & chopped parsley </li></ul><ul><li>Pour olive oil over ingredients and let sit. </li></ul><ul><li>Slice bread & paint each side with olive oil. </li></ul><ul><li>Lay out slices to toast in the broiler setting </li></ul><ul><li>Flip once to lightly brown each side. </li></ul><ul><li>Cut in slices and pour brushetta on top   </li></ul>
  8. 8. Tiramisu <ul><li>1 10 x 15 inch glass container 500 grams Mascarpone cheese 6 large egg yolks 1 cup sugar 1 pint of heavy whipping cream 2 ½ cups of espresso 7 tbs. of brandy (optional) </li></ul><ul><li>½ cup of Hershey’s cocoa 48 lady fingers (about 2 seven-ounce packages) </li></ul><ul><li>NancyJean Eagan’s Tiramisu Recipe </li></ul>
  9. 9. Tiramisu <ul><li>Chill the whip(s) and stainless steel mixing bowl in freezer for at least 10 minutes </li></ul><ul><li>before starting. </li></ul><ul><li>Make espresso (add brandy if desired) and put in the refrigerator to chill. </li></ul><ul><li>Remove the whip and bowl from freezer. Inside the bowl, whip the cream until it </li></ul><ul><li>forms soft peaks. Remove cream and place it in a chilled mixing bowl. Place it in the refrigerator. Rinse off bowl and set aside to use for mixing the eggs (next step). </li></ul><ul><li>Separate egg yolks and put only the yolks into the mixing bowl. </li></ul><ul><li>Add sugar and mix until the mixture turns a very light yellow. </li></ul><ul><li>Add Mascarpone (be sure to dispose of any liquid in container before using) and </li></ul><ul><li>mix well. </li></ul><ul><li>Remove whipping cream from refrigerator and fold mixture in several stages. </li></ul><ul><li>Dip lady fingers in the espresso and layer them in 10x15 containers. </li></ul><ul><li>Top the layer with the cheese mixture. </li></ul><ul><li>Repeat process until all lady fingers are used, then dust the top of the dessert with a </li></ul><ul><li>layer of cocoa. </li></ul><ul><li>Garnish with mint leaves and fresh berries. *Important: Refrigerate the tiramisu for at least one hour before serving to give it </li></ul><ul><li>time to “set.” When ready to serve, cut up into squares with a serrated knife. </li></ul><ul><li>  </li></ul>
  10. 10. Ameretti Cookies <ul><li>2 1/2 cups of almond flour -or- 3 cups of blanched </li></ul><ul><li>slivered almonds, finely ground up </li></ul><ul><li>1 1/4 cup of baker's sugar (superfine sugar) </li></ul><ul><li>3 egg whites </li></ul><ul><li>1/2 teaspoon of vanilla extract </li></ul><ul><li>1 teaspoon of almond extract </li></ul><ul><li>Extra sugar for dusting </li></ul>
  11. 11. Ameretti Cookies <ul><li>Preheat oven to 300 F and line baking sheets with parchment paper. </li></ul><ul><li>In a food processor mill together the almond flour and sugar. Add </li></ul><ul><li>the vanilla and almond extract and pulse for a few seconds. Add the </li></ul><ul><li>eggs, one at a time, and continue to process until the dough is </li></ul><ul><li>smooth. </li></ul><ul><li>Place teaspoons of the dough on the parchment paper and dust with </li></ul><ul><li>sugar. Bake for 24-30 minutes or until golden brown. Cool </li></ul><ul><li>completely before serving. They will be slightly chewy at first, but </li></ul><ul><li>they will be nicely crispy as a day or two goes by. Store in a cool, </li></ul><ul><li>dry place. (Note: Under bake for chewy, if that's your preference, </li></ul><ul><li>bake them for about 20-24 minutes.) </li></ul><ul><li>Makes about 30 cookies </li></ul>
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