Vegeterian Entrees:

Tagliatelle Pasta with pesto, White truffles and Crispy Pancetta
(From Bellasera Resort's White Truffle Event: A Divine Indulgence & More)

For Tagliatelle (@1 lb.):

• Semolina 75g
• White Flour 225g
• Whole Eggs 180g
• Salt 2g

For the Pesto:

• Basil (clean) 150g
• Extra Virgin Olive Oil 150g
• Garlic (roasted) 20g
• Parmigiano Cheese (grated) 40g
• Pecorino Cheese (grated) 30g
• Pine Nuts (raw) 5g
• Potato (boiled and cooled) 30g
• Salt As needed

For the Finish:

• Basil Leaves (clean and unblemished) 12
• Pancetta (pan fried until crispy) 12 thin slices
• White Truffles 30g

For the Tagliatelle: On a hard, flat, smooth wood, stainless or marble surface, mix together the 2 flours and the salt and form into a well shape. Pour the beaten eggs in the center and work the dough until a smooth, elastic and non-sticky ball has been formed. Cover and let rest for one hour.

Cut the ball of dough into three parts and begin passing the dough through the highest (widest) setting on the pasta machine. Fold in half and pass through the same setting again. Fold in half once more and pass through again. Repeat this process for every setting until the second to last. At this point, roll out the sheet and lay on a table that has been dusted with semolina. Let the sheets dry for five minutes and then, using a sharp knife, cut the pasta widthwise in the form of tagliatelle (similar to fettuccine). Take the cut pasta and either hang on a rod or leave on the table to dry for an hour.

*The pasta can be stored at room temperature for several days or in the freezer for several months.

For the Pesto: Blend the basil, potato, garlic and pine nuts in a food processor at low speed. Slowly add the extra virgin olive oil and the cheese. Season with salt and set aside at room temperature.

*Do not over blend your pesto or it will turn a dark color.

Assembly: In an abundant amount of salted water, boil the tagliatelle until al dente which depends on the properties of the flours used, 3-6 minutes. While the pasta is cooking, and at the last moment before serving, mince the white truffle and add to the pesto. Drain the tagliatelle and place in a preheated ceramic bowl and mix in the pesto and white truffle sauce. Place on plates and garnish with the crispy pancetta and basil leaves. Serve immediately.

California Fresh Apricot Council
Fresh Apricot Thai Salad

Be ready to make this tasty salad when fresh apricots from California appear in markets from mid-May through 4th of July weekend. If luck holds, late-season apricot varieties will linger through the end of July. Enjoy fresh apricots from California while you can.

2 cups sliced fresh California apricots
2 cups diced cooked chicken
1 cups sliced cucumber, peeled and seeded if necessary
1 cup of bean sprouts, rinsed
¼ cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
¼ cup vegetable oil
½ teaspoon chili oil
Leafy salad greens, as needed
2 tablespoons coarsely chopped peanuts
1 lime, cut into wedges

In a large bowl, combine apricots and next three ingredients; set aside. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens. Sprinkle with peanuts and garnish with lime wedges.

Makes 4 servings.

Nutrition information per serving: 300 calories, 21 g protein, 15 g carbohydrate, 19 g fat, 48 mg cholesterol, 46mg sodium, 3 g dietary fiber.

www.califapricot.com

serves 2

Ingredients

2-1/2 lbs eggplant
4 large onions, finely chopped
3 large tomatoes, chopped
1 tsp red chili powder
1/2 tsp turmeric powder
1-inch piece fresh ginger, skinned and chopped fine
6 garlic cloves, skinned and crushed
1 tsp coriander powder
4 black cardamoms, crushed
6 white cardamoms, crushed
1-1/2 sticks butter (6 oz)
fresh coriander leaves to garnish

Instructions

Preheat oven to 350 degrees. Cook eggplant for 20 minutes in open pan. Remove and skin well. Mash with a spoon. Melt butter and fry onions until light brown. Add tomatoes and remaining ingredients.

Cover and cook for 15 minutes. Garnish with fresh coriander leaves. Se rve with rice pilaf or chapatis.

From Aditi, Washington, DC

Grilled Portabello Burger "Veggie Burger"
(serves four)
courtesy of Edward Moran Bar and Grill-WFC, New York

Preheat oven to 375 degrees.

4 large Portabello mushrooms
1/2 cup 100% olive oil
1 1/2 oz. Balsamic Vinegar of Modena
1 Tbs. garlic puree
1 Tbs. shallot puree
kosher salt to taste
white pepper to taste
4 sesame seed buns
2 cups Mesclun salad mix
1 sliced red onion
1 sliced vine ripened tomato
8 grilled asparagus
cheddar cheese, if desired
Dill/Shallot Mayonnaise, if desired (1 cup mayo, 2 Tbs. finely chopped shallots, 1 bunch chopped fresh dill)

Combine vinegar, garlic, shallot, salt and pepper. Slowly whisk on olive oil. Pour over mushroom tops (do not wash mushrooms; to clean, brush the dirt from tops). Let mushrooms stand on marinade for 20 minutes to 2 hours.

Grill mushrooms for 2 minutes, then place in baking dish. Bake at 375 degrees for 15-20 minutes until they are soft and juices have been released. Set aside.

Slice and toast buns. Slice mushroom and place in bun. Top with Dill/Shallot Mayo and/or cheddar cheese. Place one slice of onion and tomato on the mushroom, a small amount of Mesclun salad mix and two asparagus. Drizzle with pan juices from the mushrooms and serve warm.

Nut Burgers

serves 6 to 12
Ingredients

4 cups walnuts
4 cups cashews
1 medium onion, peeled, chopped, and pureed
4 tbsp chili powder
2 eggs
2 cups rice
4 cups water
salt & pepper to taste

In structions

Cook rice in 4 cups water, lightly salted. Allow to cool.

Blend walnuts and cashews until fine. Mix all ingredients together and treat as ground beef. Cook like a hamburger patty.

From O'Neal Bros. Cafe, New York City

Rigatoni ala Rugelor

serves 1
Ingredients

1 ripe tomato, quartered
5 leaves fresh basil
3 tsp virgin olive oil
2 cloves garlic, peeled and crushed
2 tbsp grated Parmesan cheese
1/2 lb rigatoni
1 bunch arugula, cleaned and torn in small pieces

Instructions

In a large pan, saute garlic, oil, and tomato, adding salt and pepper to taste. Boil 2 qts of water with salt to taste. Add rigatoni and cook for 10 minutes or until al dente.

While rigatoni is cooking, cover a large plate with the arugula. Drain p asta, add to sauteed sauce. Mix well, and Parmesan. Place pasta and sauce on top of arugula to serve.

From Buonna Serra, Lindenhurst, NY

Polenta with Asiago, Wild Mushroomss and Arrugula
(serves two)
courtesy of Donald Sacks-WFC, New York

Polenta:
1 cup milk
1 cup water
1/2 stick butter
1/2 cup cornmeal
1 cup shredded Asiago cheese

Put the milk, water and butter into a pot and bring to a boil on medium heat. Slowly add the cornmeal, whisking continuously until all is mixed. Add the cheese, salt, and pepper and cool the polenta for 20 minutes, whisking occasionally to prevent sticking. Pour onto a buttered sheet pan and chill overnight. After setting the polenta, cut into squares then cut on the diagonal to form two triangles.

Wild Mushroom Sauce:
3 cups coarsely chopped wild mushrooms (like Shiitake, Portabello, or Porccini)
2 whole shallots, minced
1/4 cup white wine
1/4 stick butter
1 Tbs. oil (Canola is preferred)
1 sprig fresh thyme, finely chopped

In a saute pan, heat the oil. Saute the shallots for a few minutes then add the wild mushrooms, wine and thyme. When the wine has just about been completely absorbed add the butter and remove from heat. Stir in the butter until completely melted.

To Plate Polenta:

In a non-stick pan, heat one tablespoon of oil and brown both sides of the polenta. On a plate, place arrugula with two pieces of polenta on top and spoon on the wild mushroom sauce.

Roasted Portabello Mushrooms with Asparagus Tomato Vinaigrette
(serves four)
courtesy of Sfuzzi-WFC, New York

Mushrooms:
4 whole Portabello mushrooms
1 red onion
1 bunch asparagus
1 Tbs. olive oil
1 Tbs. fresh thyme sprigs
salt and pepper

Tomato Vinaigrette:
10 plum tomatoes
1/2 cup vinegar (your choice)
1 1/2 cups olive oil
1 Tbs. salt and pepper

Mix ingredients for tomato vinaigrette in a food processor and puree. Set aside.

Trim the base of each mushroom stem. Season mushrooms with olive oil, salt, pepper and thyme. Roast in oven at 350 degrees for 10-15 minutes until soft. Grill red onions with a tablespoon of olive oil in a saute pan. Set aside. Blanch asparagus, cut into 2-inch pieces and put aside. Remove mushrooms from oven and cut lengthwise into halves. For presentation, lean two halves against one another on a plate and top with grilled onions and asparagus pieces. Drizzle plate with tomato vinaigrette.