A rustic Tuscan dinner party - includes recipes - excerpted from 'Vegetarian Entertaining Cookbook'

Vegetarian Times, Nov, 1996 by Jay Soloman

With help from the new Vegetarian Times Vegetarian Entertaining Cookbook, throw a dinner party touched with the tastes of Tuscany.

Tuscany is a Region in Italy known for its rich culinary heritage. Olive oil, crusty vegetables, pasta, rice and beans form the pillars of Tuscan cuisine. he country fare is wholesome, high spirited and artfully season with garlic, herbs and spices.

A dinner devoted to Tuscan cuisine begins with Ribollita, a hearty minestrone soup served over leftover bread. (Ribollita loosely translated means "twice boiled.") Tuscans are prodigious bean-eaters, so this menu features a helping of Stewed White Beans with Sun-Dried Tomatoes.

The centerpiece of the dinner party is Asparagus and Mushroom Risotto, which is complemented with Wine-Braised Broccoli Rabe, a leafy green vegetable (also known as rapini) with an assertive mustard flavor and a hint of broccoli.

Unlike most rice dishes, risotto yearns to be creamy, dense and fluid-- almost soupy--not fluffy and light like American rice. To achieve this texture, risotto is continuously stirred and simmered in a generous amount of liquid. The favored grain for risotto is Arborio, a short-grain white rice from Italy that softens into a thick, chewy texture when cooked. Grated Parmesan cheese and garlic contribute to risotto's signature flavor.

Biscotti, a crunchy, twice-baked cookie, makes a light after-dinner treat. Chocolate-Covered Almond Biscotti are easy to make and are ideal for dunking in espresso or cappuccino.

The following menu radiates with warmth, wholesome flavors and stick-to-your-ribs sustenance. It's a natural during the cold weather months of the year.

Ribollita

1 Tbs. olive oil 1 medium yellow onion, diced 1 medium zucchini, diced 1 cup shredded red or green

cabbage 2 cloves garlic. minced 7 cups water or vegetable stock 2 cups diced white potatoes, peeled

(optional) 1 1/2 Tbs. dried parsley 1 Tbs. dried oregano 1 1/2 tsp. dried basil 1/2 tsp. each salt and freshly ground

black pepper 28-oz. can whole tomatoes with liquid 1/4 lb. fresh green beans, cut into

1-inch lengths 1 day-old loaf (about 1 lb.) pumpernickel

or Italian bread, torn

into bite-sized pieces 1 cup grated Parmesan cheese

(optional)

In Large Saucepan or Dutch oven, heat oil over medium-high heat. Add onion, zucchini, cabbage and garlic; cook, stirring for 5 to 7 minutes. Stir in water or stock, potatoes, parsley, oregano, basil, salt and pepper; cook for 10 minutes over medium heat. Add tomatoes and liquid; cook about 3 0 minutes over medium-low heat, stirring occasionally. Stir in green beans; cook until tender, about 5 minutes.

Remove from heat; cool to room temperature. Cover and refrigerate for 4 hours or overnight.

To reheat, bring soup to simmer. Cook over medium heat for 10 to 15 minutes. Place torn bread into bottom of each soup bowl. Ladle hot soup over bread; pack bread down with back of spoon. Let soup sit a few minutes to allow bread to soak up flavors. Pass cheese if using at table. Makes 10 servings.

PER 1-CUP SERVING 190 CAL.: 6G PROT.; 3G TOTAL FAT (1G SAT. FAT); 35G CARB.; 0 CHOL.; 504MG SOD.; 4G FIBER. LACTO/VEGAN

White Beans with Sun-Dried Tomatoes

1 1/2 cups sun-dried tomatoes (not

(not oil packed) 1 Tbs. olive oil 1 large yellow onion, diced 2 to 3 cloves garlic, minced 3 15-oz. cans cannellini beans, rinsed

and drained 1/4 cup water 1/2 tsp. ground sage 1/2 tsp. each salt and freshly ground

black pepper 1/4 tsp. dried red pepper flakes 1/3cup chopped fresh basil

In small bowl, soak tomatoes in enough warm water to cover until soft, about 1 hour. Drain; coarsely chop.

In saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is soft and translucent, about 4 minutes. Add beans, tomatoes, water, sage, salt, black pepper and red pepper flakes; cook for 10 to 15 minutes. Stir in basil; remove from heat. Keep warm until ready to serve. Makes 6 servings.

PER 1 1/2-CUP SERVING 320 CAL.; 18G PROT.; 3G TOTAL FAT (1G SAT. FAT); 58G CARB.; 0 CHOL.; 295MG SOD.; 13G FIBER. VEGAN

Asparagus and Mushroom Risotto

1 Tbs. olive oil 1 medium red onion, chopped 1 large red bell pepper, seeded and diced 8 oz. white button mushrooms.

thickly sliced 4 oz. oyster or cremini mushrooms, thickly

sliced 2 cloves garlic. minced 1 1/2 cups Arborio rice 4 cups simmering vegetable stock or hot tap water 1/2 cup dry white wine 1 1/2 Tbs. dried parsley or 3 to 4 Tbs.

chopped fresh parsley 1/2 tsp. each salt and white pepper 10 to 12 asparagus spears, trimmed and

cut into 1-inch pieces 1/4 plus 2 Tbs. grated Parmesan or

Romano cheese (optional,

In large saucepan, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook about 8 minutes, stirring frequently. Stir in rice, 2 cups stock or water, wine, parsley, salt and white pepper; bring to simmer over medium-high heat. Cook over low heat, uncovered, for about 10 minutes, stirring frequently.

Stir in remaining stock or water and asparagus. Cook, continuing to stir, until rice is tender, about 10 to 12 minutes.