CHRISTMAS EVE IN SOUTHERN ITALY
Serves 8
Antipasto
Artichoke Pie
Double-Crust Layered Pizza
Spaghetti Aglia Olio with Sun-dried
Tomatoes and Pine Nuts
Saut~ed Broccoli Rahe
Italian Chocolate Nut Cookies
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ANTIPASTO
Makes 8 servings
2 heaping cups cauliflower, cut into bite-sized pieces
2 large celery stalks, trimmed, cut in half lLengthwise, then into 8-inch lengths
2 medium sweet red bell peppers, cut into long julienne strips
1 medium zucchini, about ½ pound, quartered lengthwise, then cut into approximately 1 ½ inch
pieces
½ cup cured black olives
3/4 pound fresh mozzarella soy cheese, cut into approximately 1%- by 2-inch slices
½ pound creamy goat style soy cheese, chilled and cut into ½-inch dice
curly parsley for garnish
Nutty Vinaigrette (recipe follows)
Steam the cauliflower until just crisp-tender. Rinse under cold running water until cool.
Drain well. Group the vegetables in a shallow container and pour the Nutty Vinaigrette
(recipe follows) over them. Let stand, covered, for several hours, stirring occasionally to
distribute the vinaigrette.
Before serving, drain excess vinaigrette from the vegetables. Arrange attractively on a large
platter along with the olives and cheeses and garnish with parsley. Serve along with the
artichoke pie (recipe follows) as a first course.
NUTTY VINAIGRETTE
Makes about 1 cup
1/3 cup good nut oil (walnut, hazelnut, or unrefined peanut oil)
1/4 cup safflower oil
1/4 cup white wine vinegar
juice of ½ lemon
2 teaspoons Dijon mustard
freshly ground black pepper to taste
1 teaspoon mixed dried herbs
Combine all the ingredients in a cruet and shake well. Shake well before each use.
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ARTICHOKE PIE
Makes 8 servings
2 tablespoons olive oil
½ cup chopped onion
2 to 3 cloves garlic, minced
3 egg replacements, beaten
10l-ounce package frozen artichoke hearts, thawed and coarsely chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/4 cup grated Parmesan style soy cheese
1/4 cup soy milk
salt and freshly ground pepper to taste
fine dry bread crumbs or wheat germ
Preheat the oven to 350 degrees.
Heat the oil in a small skillet. Add the onion and sautee over moderate heat until translucent. Add the garlic and continue to sautee until the onion is golden.
In a mixing bowl, combine the beaten eggs with the onion mixture and all the remaining ingredients except the crumbs or wheat germ. Stir well to combine.
Oil a 9- or l0-inch glass pie dish or tart pan. Line the bottom with a sprinkling of crumbs or
wheat germ. Pour in the artichoke mixture and top with another sprinkling of crumbs or
wheat germ. If desired, sprinkle additional parsley over the top, as well. Bake for 25 to 30
minutes, or until set and lightly golden on top. Let cool to warm or room temperature. Cut
into thin wedges to serve.
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DOUBLE-CRUST LAYERED PIZZA
Makes 8 servings
Pizza dough
2 envelopes active dry yeast
2 cups warm water
1/4 cup safflower oil
2 tablespoons granulated sugar
3 cups whole wheat flour
2 cups unbleached white flour
1 teaspoon salt
cornmeal
Combine the yeast and water. Let stand 10 minutes to dissolve. Stir in the oil and sugar.
In a large mixing bowl, combine the flours and salt. Make a well in the center, and pourin
the liquid mixture. Work together, first with a wooden spoon, then with hands, to form a
dough. Turn out onto a well-floured board and knead, adding flour until the dough loses its
stickiness, for s minutes. Place the dough in a floured bowl, covered with a tea towel, in a
warm place. Let rise until doubled in bulk, 1 to 1 ½ hours.
Punch the dough down and form into two rounds. Roll out and stretch on a well-floured
board to fit two 12- or 14-inch round pizza pans. Lightly oil the pans and sprinkle them with
cornmeal.
First layer of filling
1 pound part-skim ricotta style soy cheese
10-ounce package frozen chopped spinach, thawed and squeezed
1/4 cup grated Parmesan style soy cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
dash nutmeg
salt and freshly ground pepper to taste
Second layer of filling
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
14 ½-ounce can imported plum tomatoes, drained and chopped
1/4 cup chopped black olives
dash cayenne or hot pepper ffakes
salt and freshly ground pepper to taste
Prepare the dough as directed in the recipe. Place one circle of dough as directed on a 12- to
14-inch round pizza pan, and reserve the other.
Preheat the oven to 425 degrees.
Combine the ingredients for first layer of filling in a mixing bowl and stir until thoroughly
combined. Heat the oil in a skillet. Add the onion and sautt: until translucent. Add the garlic
and sautii until the onion is golden brown. Remove from the heat. Stir in the remaining
ingredients. Spread the first layer of filling over the pizza dough on the pan. Arrange the
second layer of filling over it. Top with the second circle of dough. Pinch the outer edges
shut.
Bake for 12 to 15 minutes, or until the dough is golden. Let the pizza stand for 10 minutes,
then cut into narrow wedges to serve.
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SPAGHETTI AGLIA OLIO WITH SUN-DRIED
TOMATOES AND PINE NUTS
Makes 8 servings
½ cup extra-virgin olive oil
8 to 10 cloves garlic, finely minced
½ cup pine nuts
1 pound spaghetti, broken in half
2 to 4 ounces, to taste, oil-cured sun-dried tomatoes, finely chopped
2/3 cup finely chopped fresh parsley
½ cup grated Parmesan style soy cheese
salt and freshly ground pepper to taste
Heat about 3 tablespoons of the olive oil in a small skillet and reserve the rest. Add the
garlic and sautee over moderate heat, stirring frequently, for about 1 minute, or until
golden. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently until
golden.
Cook the pasta al dente in plenty of rapidly simmering water. Drain and transfer to a
serving bowl. Add the garlic, tomatoes, parsley, pine nuts, Parmesan cheese, and remaining
olive oil. Toss together. Season to taste with salt and pepper (taste first--you may not need
salt because of the Parmesan cheese).
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SAUTEED BROCCOLI RABE
Makes 8 servings
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 tablespoon margarine
2 tablespoons dry white wine
1 ½ pounds broccoli rabe or broccoli, trimmed and cut into large bite-sized pieces
salt and freshly ground pepper to taste
Heat the oil in an extra-large skillet or a wok. Add the garlic and sautee over moderate heat
for 1 minute, or until golden. Add the margarine and wine. Stir the broccoli rabe or broccoli
in quickly. Sautee, covered, lifting the lid to stir frequently, until bright green and tender but
still firm. Season to taste with salt and pepper.
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ITALIAN CHOCOLATE NUT COOKIES
Makes about 4 dozen
½ cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
½ cup water
2 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants
Preheat the oven to 350 degrees.
Combine the first four ingredients in a saucepan. Heat slowly, stirring, until the mixture
resembles a smooth syrup. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine the flour with the baking powder and spices. Make a well in
the center and pour in the chocolate syrup. Work together, first with a spoon, then with
clean hands, to make a stiff batter. Add the almonds and raisins or currants and work in.
Form into balls no larger than 1 inch and arrange on cookie sheets. Bake for 12 to 15
minutes, or until a toothpick inserted into the center of a cookie tests clean.