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Healthier Traditions: Italian
HEALTHIER TRADITIONS COOKBOOKTM ITALIAN 18 Classic Italian Dishes Cauliflower Alfredo SM To get started, you’ll want to stock up on fresh extra virgin olive oil, which is so healthy for your heart and brain. Many of the ingredients (such as chickpeas, pasta, TM and canned tomatoes) are pantry staples. The fresh ingredients can be found HEALTHIER TRADITIONS COOKBOOKS easily at your local grocery store or probably even farmers market. When possible, we encourage you to substitute fruits or vegetables based on what is in season. For example, you can swap sliced oranges for the berries on the Panna Cotta in the winter. Or, you could add roasted beets or butternut squash to your Socca Pizza in FIND MORE HEALTHY RECIPES AT TRANSAMERICAINSTITUTE.ORG the winter, when zucchini are not in season. And many of the tips and techniques that you will learn in these recipes—such as blending vegetables into a creamy pasta sauce or using oats instead of breadcrumbs in meatballs—can be easily replicated in your other favorite recipes from other cultures. These recipes are written to be nutritious for everyone, but they can also be modified to meet different dietary needs. While not all are vegetarian, these recipes are full of vegetables and are largely plant-based. Most of the recipes that call for meat can be easily modified by using cooked lentils or quinoa in place of meat. Though not traditional, piccata could be made with tofu or tempeh. And many of the dishes that call for dairy could be substituted with vegan ingredients. For example, the Panna Cotta could be made with a plant-based yogurt and agar agar instead of gelatin. -
Antipasti Pasta Beverages
Antipasti Tiny lettuces, sunchokes, apple, saba, calyroad cows milk cheeses 14. Crispy brussels sprouts with blood orange, sopressata & chicory 14. Roman fried cauliflower, mint, capers, lemon 10. Gulf snapper ceviche, citrus tapenade, coriander, sweet potato chips 16. Wild calamari in Sicilian tomato brodetto with pine nuts and caperberries 14. PSM Smoked prosciutto, buttermilk piadina, my ricotta, pineapple mostarda 15. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Bruschetta banh mi, overnight pork, chicken liver, giardiniera, jalapeno 13. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Crispy white lasagna slab, jalapeno pesto, crème fraiche, salanova 17. Southern fried chicken parm with creamy collards & fusilli 19. Penne al pomodoro, alta cucina tomatoes, toasted garlic, my ricotta 17. FRESH Wide pappardelle, bolognese gravy, american parm 16. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. Chicken liver ravioli, apple marmellata, ceci, scattered herbs 19. Ricotta gnocchi, winter vegetables, smoked salata, tomato passato 17. EXTRUDED / HAND- MADE Garganelli, smoked bacon, bronzed brussels sprouts, butternut, sage 18. Occhi di lupo, lamb/fennel sausage, young rapini, sardinian pecorino 19 Tortellini en brodo, rabbit cacciatore, oyster mushrooms, green olives 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with marmellata, walnut & ginger snap crumble 10. Big Ry’s chocolate “éclair”, mousse, feuilletine, tree nut brittle 10. Apple upside-down cake, praline pecan gelato, oat streusel 9. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. -
Seafood, Meat
st i o r r r a a e e n n t t starters ZUCCHINI BLOSSOMS tempura batter, cheese filled, spicy mayo 10 TRICOLORE three bitter greens, sundried tomato, ricotta salata 14 CAESAR romaine hearts, anchovies, capers, reggiano 16 SHRIMP SALAD spinach, quinoa, apricots, almonds 18 BURRATA beets, mushrooms, green beans, frisee 16 FRIED CALAMARI spicy tomato sauce 15 pizza MARGHERITA san marzano, fior di latte, oregano 19 TARTUFO parmesan fonduta, mushrooms, black melanosporum truffle 42 BUFALINA san marzano, buffalo mozzarella, basil oil 25 DIAVOLINA san marzano, mozzarella, spicy salame, scallions 20 COPPIA san marzano, fennel sausage, ricotta, speck, arugula, grana 21 CAMPO mozzarella, rapini, eggplant, zucchini, peppers, mushroom 20 VINCE mozzarella, mortadella, buratta, pistachio, orange zest 22 CAPRICCIOSA tomato, mozz, ham, artichoke, olives, mushrooms 21 pasta & risotto TAGLIATELLE beef bolognese sauce 22 OCCHI DI LUPO short gragnano pasta, tomato, n'duja, mussels 24 CAPUNSEI ricotta dumplings, wild boar sugo 26 CACIO E PEPE spaghettoni, pecorino, black pepper 20 SPINACH POTATO GNOCCHI castelmagno fonduta, tuscan kale pesto 24 AMATRICIANA extruded spaghetti, tomato sauce, onions, guanciale, romano 20 RISOTTO PISELLI green pea risotto, pea shoots, burrata 24 seafood, meat MEATBALLS beef&pork, san marzano tomato sauce, mozzarella, grilled bread 18 SALMON sunchoke puree, fava beans, roasted tomatoes 36 SWORDFISH brussel leaves, tuscan kale pesto, romesco sauce 34 SIRLOIN STEAK green salad, balsamic 28 We are adding a $3 al fresco fee per person to help us provide a clean and comfortable experience during this time. Please ask us if you’d like it to be removed, and we will happily do so. -
Antipasti Pasta Beverages
Antipasti Buttermilk piadina, smoked prosciutto, ricotta, honey, radicchio 15. Crispy brussels sprouts, hummus, meyer lemon, french curry 13. Gulf tuna crudo, tangerine, ginger, tiny coriander, puffed middlins 17. Vegetarian caesar, bambi romaine, roasted sunchokes, hakurei, crostini 14. Wild calamari in sicilian tomato brodetto with pine nuts and caperberries 14. Roman fried cauliflower, mint, capers, lemon 11. Pork belly bruschetta, chicken liver mousse, fall kimchi, palm sugar 13. Octopus & mortadella spiedino, field peas, marsala, benne seed 17. Pasta Baked / pan fried/ Risotto Risotto, daily MP. Southern fried chicken parm with creamy collards & fusilli 19. Crispy white lasagna slab, tennessee pecorino, “tricolore” sauce 17. FRESH Squash tortelloni, guanciale, kale, sage, apple marmellata 19. Wide pappardelle, bolognese gravy, american parm 18. 20 yolk tagliatelle with wild mushrooms, Tuscan kale kimchi & butter 19. EXTRUDED / HAND- MADE Blackened red fish, soft polenta, meyer lemon butter, rainbow chard 19. BoccaLupo ramen, collard/pork belly brodo, momofuku egg, boiled peanuts 19. Occhi di lupo, lamb sausage, broccoli, smoked tomato, covington feta 19. Black spaghetti, hot calabrese sausage, red shrimp, scallions 19. After Pasta Our gelati & cookies 7. Cream cheese panna cotta with poached pear & gingersnap crumbs 8. Big Ry’s chocolate “éclair”, mousse, feuilletine, candied tree nuts 10. Caramel apple tart, brown butter gelato, pecan sandie, mascarpone 10. Beverages Sparkling water 2.50. Soft drinks & iced tea 2. Coffee, hot tea & espresso 3. Cappuccino & latte 4. Consuming raw or undercooked shellfish, poultry or eggs may raise your risk of food-borne illness. . -
Pasta -12- Ravioli Polenta Al Forno -14- Pasta Fresca -15- Crostacei -16- Polli -15- Vitello -19- Carne & Pesce
PASTA -12- RAVIOLI (gluten free pasta available upon request, $4 extra) RAVIOLI ARAGOSTA– homemade lobster ravioli with pink vodka sauce -18- RAVIOLI DI ZUCCA– homemade butternut squash ravioli with PENNE ARRABBIATA–penne pasta with a spicy tomato basil sauce butter sage sauce -15- LASAGNA – homemade meat lasagna RAVIOLI SPINACI– homemade spinach ricotta ravioli with RIGATONI ALLA NORMA–tomato, eggplant, basil and ricotta cheese Bolognese meat sauce -15- SPAGHETTI CON POLPETTE–homemade meatballs in a classic tomato RAVILI PORTOBELLO–homemade Portobello mushroom ravioli, with a parmesan basil sauce cream sauce -14- RIGATONI AMATRICIANA– pancetta, onions and pecorino romano GLUTEN FREE CHEESE RAVIOLI (6 per order, choose any sauce) –18- cheese in a tomato basil sauce PENNE POLLO E BROCCOLI–penne pasta with chicken, broccoli, garlic cream sauce SPAGHETTI CARBONARA–pancetta, shallots, black pepper & egg yolk -14- with a touch of cream POLENTA AL FORNO LINGUINE PUTTANESCA- with capers, kalamata olives, garlic, tomato (Terracotta Baked Polenta) basil sauce GAMBERI– with shrimp in a Sambuca, bell pepper tomato sauce MELANZANE PARMIGIANA – organic eggplant topped with mozzarella in GORGONZOLA – with wild mushrooms and gorgonzola cheese a tomato basil sauce baked and served with penne alfredo in a rosemary cream sauce RIGATONI SALCICCIA- with sausage, bell peppers, garlic, tomato basil PUTTANESCA- olives, capers & garlic in a tomato basil sauce sauce CINGHIALE– with wild boar ragu` PENNE TRICOLORE- with bufala mozzarella, mushrooms, basil in a -
BARILLA PASTA Thinner and Narrower
LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads. -
Menu June-2020 Carryout-1.Pdf
Antipasti Caldi (Hot Appetizers) Eggplant Rollatini 9.99 eggplant slices rolled up in ricotta cheese, baked in marinara sauce Bada Bing Shrimp 11.99 tender, crispy shrimp tossed in a creamy spicy sauce Mussels Marechiara 11.99 steamed mussels in spicy marinara sauce Porcini Riceballs 9.99 crispy Italian rice croquettes filled with porcini mushroom and parmigiano cheese Peperone Ripieno 9.99 bell pepper stuffed with meat, mozzarella and peas, served with homemade tomato sauce Calamari Fritti 11.99 lightly fried, tender and crisp baby squid, served with our own spicy marinara sauce Garlic Bread 6.99 Italian bread smothered with garlic butter and topped with melted mozzarella cheese, served with marinara sauce for dipping Antipasti Freddi (Cold Appetizers) Crabmeat Salad 17.99 colossal crabmeat salad with jumbo shrimp, hearts of palm, cherry tomatoes and asparagus in lemon vinaigrette dressing Antipasto Italiano 12.99 imported Prosciutto di Parma, fresh mozzarella, olives and marinated roasted red peppers Fresh Mozzarella Caprese 10.99 fresh mozzarella and tomato slices topped with fresh basil Basket of Bread 4.00 Pasta Penne Mangia e Bevi 16.99 penne pasta with bacon, smoked mozzarella cheese, radicchio and light cognac cream sauce Spaghetti Carbonara 16.99 spaghetti tossed with pancetta, parmigiano cheese and eggs Tortellini Pasticciata 15.99 cheese tortellini with homemade Bolognese meat sauce and cream Trenette Bolognese 15.99 homemade trenette noodles with bolognese meat sauce Rigatoni con Salsiccia 15.99 rigatoni pasta with homemade -
Antipasti & Zuppa Pasta & Risotto Pizza Dolci
LUNCH MENU 2 COURSE SET $30 | 3 COURSE SET $35 ANTIPASTI & ZUPPA PANE FATTO IN CASA add 3 CAPRESE House baked ciabatta bread, unsalted butter Organic heirloom tomatoes, buffalo mozzarella, basil pesto BRUSCHETTA AL POMODORO MINESTRONE DI VERDURE Toasted ciabatta bread, organic heirloom tomatoes, basil, garlic Organic vegetables soup, barley, spelt, olive oil PETE`S INSALATA CALAMARI FRITTI Chef’s raw organic vegetable salad, olives, nuts & seeds Crispy squid, garlic aioli, lemon Choice of caesar, thousand island or balsamic dressing PROSCIUTTO E FICHI Caesar dressing is not plant-based Aged 24-month parma ham, fresh figs, rocket PASTA & RISOTTO PIZZA RIGATONI PESTO DI BROCCOLI MARINARA Rigatoni, broccoli, pine nuts, garlic, basil, olive oil Plum tomatoes, olive oil, garlic, oregano GNOCCHI DI PATATA SORRENTINA MARGHERITA Potato gnocchi, plum tomatoes, mozzarella, basil pesto Plum tomatoes, mozzarella, fresh basil RAVIOLI DI RICOTTA AGLI SPINACI FUNGHI Spinach and ricotta ravioli, plum tomatoes, Button mushrooms, plum tomatoes, mozzarella fresh basil, parmesan VERDURA RISOTTO AI FUNGHI Organic vegetables, plum tomatoes, mozzarella Arborio rice, mushrooms, parmesan, parsley QUATTRO FORMAGGI SPAGHETTI CIOPPINO add 10 Taleggio, gorgonzola, parmesan, mozzarella Spaghetti, half Maine lobster, black tiger prawns, scallops, FRUTTI DI MARE add 5 squid, blue swimmer crab meat, clams, plum tomatoes Black tiger prawns, scallops, blue swimmer crab meat, LINGUINI ALLA VONGOLE clams, plum tomatoes, mozzarella, fresh basil Linguini, clams, white wine, -
EDITION the Fresh Pasta CATALOGUE
22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta. -
Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook
Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2. -
Spaghetti Bolognese Serves: 2 Time: 50 Min
Spaghetti Bolognese Serves: 2 Time: 50 min The Italian classic that can be served up any time, team with a mixed crunchy salad Ingredients ½ tbsp oil (if using chicken or turkey mince) 100g lean beef mince 1 onion, finely chopped 1 clove garlic, finely chopped 400g can of chopped tomatoes 1 tbsp tomato puree 1 tsp dried mixed herbs ½ red pepper, chopped 100g mushrooms, sliced ½ carrot, chopped ½ courgette, chopped 150g dry spaghetti pepper to taste Method - For the bolognese sauce Heat the oil and brown the mince over a gentle heat, stirring to stop it from sticking. Add the onion to the mince and cook for 2-3 minutes. Add the remaining ingredients, apart from the pasta (if you don’t like one of the vegetables, swap it for another), bring the sauce to the boil, then lower the heat and simmer gently for 15-20 minutes. Add pepper to taste. Serve with spaghetti or other pasta (cook pasta as described below). Cooking pasta You will need about 75g pasta per adult. Bring a large pan of water to the boil. Add pasta, bring back to the boil, stir well and leave to cook for about 8 minutes. Test if the pasta is cooked. Drain cooked pasta immediately and serve with sauce. Handy tip: To save leftover boiled pasta, mix drained pasta with a little oil, cover with cling film and store in the fridge for a maximum of 1 day. Nutritional information Nutrient Per 100g Per 480g portion Energy 55 kcal (231 kJ) 264 kcal (1109 kJ) Protein 2.78g 13.36g Carbohydrate 9.7g 46.55g (of which sugars) 1.64g 7.86g Fat 0.85g 4.08g (of which saturates) 0.22g 1.07g Fibre 1.01g 4.86g Sodium 0.04g 0.20g Salt 0.1g 0.5g Allergy advice Contains: wheat (gluten). -
Per Un'italia Digitale
n.01 —Marzo 2020 Attualità Protezione Civile e AIC Sicuri anche in emergenza Attualità La nuova campagna 5X1000 Quei volti rappresentano tutti noi PER UN’ITALIA DIGITALE Anno XXXIX n. 102 -Marzo 2020 - Reg. n. 197 del 23/03/91 presso il Trib. di Milano - contiene I.P. - I.R.I I.P. - contiene Milano di Trib. il presso 23/03/91 del 197 n. - Reg. 2020 -Marzo 102 n. XXXIX Anno www.celiachia.it #andràtuttobene pagina febbraio 2020 bis_Layout 1 06/02/20 11:14 Pagina 1 FIORANIR il FutuRO alle ORigini Siamo tutti d’accordo: “Stasera pizza!” Non c’è niente di meglio che gustare un’ottima pizza in buona compagnia. Se la domanda è sempre stata “Dove?”, ora la risposta è Mr. Free Pizza Point. Nei locali selezionati puoi gustare una buona pizza e tanti altri piatti Senza glutine senza glutine in tutta sicurezza, grazie ad un sistema di lavoro studiato da Schär secondo le regole e le garanzie del progetto Alimentazione Fuori Casa AIC. Cerca il Mr. Free Pizza Point più vicino su www.mrfreepizzapoint.com ...per il tuo benessere Fiorani, la tua scelta “green” per un consumo consapevole Dieta equilibrata + sport = vita sana e buon umore Opta per una stile di vita orientato al benessere della persona FiORani&C. S.p.a. - Via COppalati n. 52 - 29122 piaCenza (pC) Best in Gluten Free seguici su: p.iVa 01410740334 - tel. +39 (0)523-596111 - [email protected] Senza titolo-1 1 11/02/2020 08:59:02 18034_FS_AZ_MrFree_CeliachiaNotizie_198x278.indd 1 19.09.18 11:03 Editoriale di Giuseppe Di Fabio INSIEME CE LA POSSIAMO FARE In questo momento drammatico AIC cerca di essere ancora e sempre vicina a tutti voi.