Recipes: Festive Italian Buffet

the recipes

march 98

Festive Italian Buffet

Roasted Turkey Breast Stuffed with Herbs

(makes 12 servings)

1	4-pound (1,920 g) boneless turkey breast with skin
1/2	cup (15 g) chopped fresh flat-leaf parsley
2	tablespoons (30 ml) chopped fresh rosemary
2	garlic cloves, minced
1	tablespoon (15 ml) grated lemon zest
	salt (optional) and freshly ground pepper
	refrigerated butter-flavored cooking spray
1	teaspoon (5 ml) olive oil
1	cup (240 ml) dry white wine OR 1/2 cup (120 ml) fat-free low-sodium canned chicken broth and 1/2 cup (120 ml) water
3	tablespoons (45 ml) fresh lemon juice
	sprigs of fresh rosemary for garnish
	lemon slices for garnish

1.	Preheat oven to 375°F (190°C, Gas Mark 5).
2.	If you butcher has not already done so, open the turkey breast and flatten it to look like a large veal cutlet. In a small bowl combine parsley, rosemary, garlic, and lemon zest. Rub the herb mixture on the inner side of the turkey and season with salt (if using) and pepper. Roll up the turkey breast and tie securely with string.
3.	Spray a large heavy casserole with cooking spray and place over medium-high heat. Add the olive oil and when hot, brown the turkey breast on all sides until golden, about 6 to 7 minutes per side. Add the wine and cook, stirring, until wine is reduced to about 1/4 cup (60 ml). Add the lemon juice.
4.	Cover the casserole with aluminum foil and place the casserole in the oven and bake for 1 hour, basting twice with pan juices. Remove foil and continue to roast for another 40 to 50 minutes, basting occasionally, until an instant-reading meat thermometer reaches 170°F (77°C). Remove from oven and transfer turkey to a carving board or plate to rest for 10 minutes. 5. To serve, cut the string and remove the skin from the turkey breast. Slice thinly and arrange on a heated serving platter. Garnish with rosemary sprigs and lemon slices.

Per serving:	174 calories (7% calories from fat), 37 g protein, 1 g total fat (0.4 g saturated fat), 1 g carbohydrate, trace dietary fiber, 102 mg cholesterol, 66 mg sodium
Exchanges:	4 very lean meat

Baked Polenta with Eggplant and Red Bell Peppers
Adapted from The Buffet Book by Carole Peck with Carolyn Hart Bryant

(makes 12 servings)

1	medium eggplant, 10 ounces (300 g), cut into 1-inch (2.5 cm) cubes
1	teaspoon (5 ml) salt
2	large red bell peppers, 8 ounces (240 g) each
	olive oil cooking spray
2	garlic cloves, minced
4	sprigs fresh thyme, leaves picked
2	quarts (2 l) fat-free low-sodium canned chicken broth
2	cups (280 g) quick-cooking polenta
4	ounces (120 g) part-skim mozzarella, cut into 1-inch (2.5 cm) cubes

1.	Place the eggplant cubes in a colander, sprinkle with salt, toss, and let rest for at least 30 minutes to drain excess moisture.
2.	Preheat oven to 450°F (230°C, Gas Mark 8). Spray the peppers with cooking spray and place in an ovenproof skillet or roasting pan. Roast about 8 minutes to blister and blacken the skins. Using tongs, turn the peppers over and roast 7 minutes more. Do not over roast. When cool enough to handle, pull out the top stem and remove the seeds and skin. Pat dry. Cut into 1-inch dice and set aside.
3.	Spray a large skillet with cooking spray and place over medium-high heat. Add the drained eggplant and cook for 2 minutes, stirring. Add the garlic and thyme. Cook 2 minutes more, until the eggplant is soft. Remove from the heat and add the roasted peppers.
4.	Fill a 3-quart (3 l) pot with chicken broth. Bring to a boil. Add the polenta in a steady stream, whisking until smooth. Cook over medium low heat for 15 minutes, stirring frequently with a wooden spoon or spatula. Pour into a large baking dish or casserole. Spread the eggplant-pepper mixture evenly over the polenta, pressing it down with a wooden spoon. Top with the mozzarella cubes, pressing lightly. (Dish can be assembled to this point, covered, and refrigerated 1 day ahead. Increase the baking time by about 20 to 25 minutes if the unbaked casserole is cold.)
5.	When ready to bake, preheat the oven to 375°F (190°C, Gas Mark 5). Bake the casserole for about 25 minutes, until the cheese is melted.

Per serving:	119 calories (17% calories from fat), 6 g protein, 2 g total fat (1.1 g saturated fat), 20 g carbohydrate, 3 g dietary fiber, 6 mg cholesterol, 126 mg sodium
Exchanges:	1 carbohydrate (1 bread/starch), 1 vegetable

Green Beans with Olive Oil and Garlic

(makes 12 servings)

2	pounds (960 g) fresh green beans
	salt (optional)
1	cup (30 g) loosely packed flat-leaf parsley leaves
1/4	cup (9 g) loosely packed basil leaves
3	garlic cloves, peeled
	refrigerated butter-flavored cooking spray
1	tablespoon (15 ml) olive oil
	freshly ground pepper

1.	Soak the green beans in cold water for 30 minutes. Drain.
2.	Bring a large pot of water to a boil. Add salt (if using) and the drained green beans. Boil until just tender, about 5 minutes. Drain well.
3.	Finely mince the parsley, basil, and garlic. Set aside.
4.	Spray a large nonstick skillet with cooking spray. Add the olive oil and place over medium heat. Add the minced herbs and cook, stirring occasionally, until fragrant, about 5 minutes. Add the beans and toss until heated through about 3 minutes. Season with salt (if using) and pepper to taste.

Per serving:	37 calories (27% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 6 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 8 mg sodium
Exchanges:	1 vegetable

Arugula Salad with Cherry Tomatoes and Shaved Parmesan

(makes 12 servings)

6	cups (3 bunches or about 4 1/2 ounces, 135 g) fresh arugula leaves
1	2-ounce (60 g) chunk of Italian Parmigiana-Reggiano cheese
12	large cherry tomatoes, stems removed and cut in half
3	tablespoons (45 ml) olive oil
3	tablespoons (45 ml) fresh lemon juice
	freshly ground pepper

1.	Holding onto the stem ends, swish the arugula leaves in 2 or 3 changes of cold water to remove all sandy soil clinging to the leaves. Drain well on paper towels. Remove and discard the tough stem ends.
2.	Using a vegetable peeler, shave the Parmesan into long, thick strips. Place half of the cheese in a salad bowl. Top with cherry tomatoes and arugula. Chill until ready to serve.
3.	When ready to serve, whisk together the olive oil and lemon juice. Pour over the arugula and toss lightly. Top with the remaining cheese shavings and a generous grinding of fresh pepper. Serve at once.

Per serving:	58 calories (73% calories from fat), 2 g protein, 5 g total fat (1.4 g saturated fat), 2 g carbohydrate, trace dietary fiber, 4 mg cholesterol, 92 mg sodium
Exchanges:	1 fat

Basket of Breads with Whole Roasted Garlic

Consult your local yellow pages for an Italian bakery or purchase breads from an Italian restaurant. I'd offer two or three kinds -- a rustic whole wheat loaf, Sardinian Parchment Bread, and a savory flatbread (focaccia).

Forget the butter (or olive oil) and offer instead whole roasted garlic. The roasting mellows the garlic and guests will love squeezing the soft pulp onto their bread. You'll need one whole garlic bulb per person as garlic lovers will also want to squeeze the pulp onto other dishes to enhance their flavor. Be sure to count the carbos of the bread!

12	whole garlic bulbs
2	tablespoons olive oil

1.	Preheat oven to 375°F (190°C, Gas Mark 5).
2.	Cut the bottom off each garlic bulb and place bulb on a square of aluminum foil. Drizzle with 1/2 teaspoon olive oil. Seal and place in a shallow roasting pan. Repeat procedure until all garlic bulbs are wrapped in foil.
3.	Bake for 30 to 35 minutes, until garlic is very soft. (Garlic can be roasted up to 5 days ahead; serve cold or reheated.)
4.	When ready to serve, unwrap and arrange garlic bulbs, cut side up, among the breads. (Leftover garlic cloves can be stored in the fridge in self-sealing plastic bags for use another time.)

Per serving (5 garlic cloves only):	28 calories (23% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 3 mg sodium
Exchanges:	1 vegetable

Prunes Poached in Red Wine and Lemon

(makes 12 servings)

3	cups (720 ml) tasty, not too tannic, red wine such as an Italian Merlot or a lighter vintage Merlot from a good California producer
1/3	cup (80 ml) brandy
2	tablespoons (30 ml) honey
12	2-inch (5-cm) strips of lemon zest
4	small cinnamon sticks
36	large pitted prunes
	grated lemon zest for garnish

1.	In a large saucepan, heat the wine, brandy, honey, lemon zest, and cinnamon sticks to the boiling point. Add the prunes and again bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let prunes stand in the wine mixture until ready to serve. Do not chill.
2.	When ready to serve, place 3 prunes in each of 12 stemmed dessert dishes. Drizzle 1 1/2 tablespoons (22.5 ml) of the wine liquid over the prunes. Top each serving with a sprinkling of grated lemon zest.

Per serving:	81 calories (1% calories from fat), 1 g protein, trace total fat (0 saturated fat), 17 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 2 mg sodium
Exchanges:	1 fruit

Editors Note: If you and/or your doctor object to your cooking with wine or other forms of alcohol, substitute bunches of fresh green and red grapes for the prune dessert. Remember 15 grapes = 1 carbohydrate (1 fruit) exchange.

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