Recipes: Tuscany-Florence Menu

the recipes

march 98

Tuscany-Florence Menu

Roasted Pork Loin with Rosemary

(makes 6 servings)

1 1/2	pounds (675 g) boneless pork loin roast
3	garlic cloves, peeled and mashed
1/2	tablespoon (7.5 ml) chopped fresh rosemary
1	tablespoon (15 ml) olive oil
1/4	teaspoon (1.5 ml) salt (optional)
	vegetable cooking spray
1/3	cup (80 ml) dry white wine
	rosemary sprigs for garnish (optional)

1.	With a sharp knife, make slits in the pork every inch (2.5 cm) or so at regular intervals.
2.	Combine the garlic, rosemary, olive oil, pepper, and salt (if using) in a small bowl. Rub the mixture over the roast and refrigerate for at least 2 hours or overnight.
3.	Before you are ready to roast the pork, preheat oven to 400°F (220°C, Gas Mark 6).
4.	Spray an oven proof roasting pan with cooking spray and place the roast in it. Roast until an instant-reading meat thermometer registers 160°F (71°C), about 1 1/4 hours, basting once. Transfer the pork to a warmed platter. Keep warm.
5.	Pour off any fat in the roasting pan. Deglaze the pan with wine and reduce over high heat, scraping up all the cooked bits, until the wine is reduced by 1/3.
6.	To serve, slice in thin slices and spoon the wine sauce over the slices. Garnish with rosemary sprigs, if desired.

Per serving:	203 calories (48% calories from fat), 24 g protein, 11 g total fat (3.3 g saturated fat), 1 g carbohydrate, 59 mg cholesterol, 50 mg sodium
Exchanges:	3 1/2 lean meat

Ed Note: see this month's "cooking tips" on cooking with wine and its substitutions

Risotto with Artichokes and Fennel

(makes 4 servings)

1	tablespoon (15 ml) olive oil
1/2	cup (120 g) chopped white onion
3	cups (708) ml) fat-free low-sodium canned beef broth
1	cup (185 g Italian Arborio rice
1/2	cup (118 ml) dry white wine
1	4-ounce (120 g) fresh fennel bulb, tough outer layers removed, cored, and thinly sliced
1	9-ounce (270 g) frozen artichoke hearts, cooked in the microwave according to package directions and drained
2	tablespoons (12 g) grated Parmesan cheese

1.	Heat the olive oil in a nonstick pot over medium heat. Add the onion and saute until onion is limp, about 4 minutes.
2.	In a separate pot, bring the stock to a simmer on a burner next to the pot where you are cooking the risotto.
3.	Add the rice to the onion and stir to coat the rice with the oil. Add the wine and cook, stirring, until wine is absorbed. Start adding the hot broth, 1/2 cup at a time, stirring constantly, until each broth addition is absorbed.
4.	When about half of the broth has been added, add the sliced fennel to the rice. Continue to add the remaining broth, stirring constantly after each broth addition. Taste after 25 minutes; risotto should be creamy and tender but still firm to the bite.
5.	Stir in the drained artichokes and Parmesan cheese. Continue to gently stir the risotto until the cheese is melted.
6.	Divide the risotto between 4 plates and serve.

Per serving:	276 calories (16% calories from fat), 8 g protein, 5 g total fat (1.2 g saturated fat), 49 g carbohydrate, 6 g dietary fiber, 3 mg cholesterol, 134 mg sodium
Exchanges:	2 1/2 carbohydrate (2 1/2 bread/starch), 2 vegetable, 1 fat

Pears with Orange Ricotta

(makes 4 servings)

1/2	cup (120 g) part-skim ricotta cheese
1/4	teaspoon (1.25 ml) spoonable sugar substitute
1	tablespoon (15 ml) fat-free sour cream
1/2	teaspoon (2.5 ml) grated orange zest
2	firm ripe pears, 1 pound (480 g) total
1	tablespoon (15 ml) fresh orange juice

1.	In a small bowl, combine the cheese, sugar substitute, sour cream, and orange zest. Cover and chill until ready to serve.
2.	Just before serving, halve the pears lengthwise and core them using a grapefruit spoon or melon baller. Sprinkle the pear halves with orange juice and place each half on a dessert plate.
3.	Fill the pear halves with the ricotta mixture. Serve at once.

Per serving:	110 calories (22% calories from fat), 4 g protein, 3 g total fat (1.5 g saturated fat), 19 g carbohydrate, 3 g dietary fiber, 10 mg cholesterol, 41 mg sodium
Exchanges:	1/2 medium-fat meat, 1 fruit

Legal

Recipes/Articles

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.