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

Vegetarian Times, Nov, 1996 by Jay Soloman

Remove from heat; fold in cheese if using. Serve if desired, with warm Italian bread. Makes 6 servings. PER 1-CUP SERVING 269 CAL.; 6G PROT. 3G TOTAL FAT (0.4G SAT. FAT); 52G CARB.; 0CHOL.; 249MG SOD.; 3G FIBER. LACTO/VEGAN

Wine-Braised Broccoli Rabe

2 medium bunches (about 2 lbs.)

broccoli rabe 2 Tbs. olive oil 2 to 3 cloves. minced 1/4 cup dry white wine Salt and freshly ground black pepper

to taste

Remove Fibrous Stems from rabe, leaving just small florets and leaves; discard stems. Rinse florets and leaves in colander; pat dry. Coarsely chop florets and leaves.

In large skillet, heat oil over medium-high heat. Add garlic; cook, stirring, for 2 to 3 minutes. Stir in rabe and wine; cook over medium heat, stirring frequently, until rabe wilts, about 5 to 7 minutes. Transfer to serving plates; season with salt and pepper. Makes 6 servings.

VARIATIONS: Escarole, dandelion greens or turnip greens can he substituted for broccoli rabe.

PER 1-CUP SERVING 48 CAL.; 2G PROT.; 5G TOTAL FAT (1G SAT. FAT); 4G CARB.; 0CHOL.; 21MG SOD.; 3G FIBER.VEGAN

Chocolate-Coated Almond Biscotti

Dough: 3 Tbs. canola oil 2 eggs 1/2 almond extract 1/4 cup sugar 1/4 cup packed brown sugar 2 cups all-purpose white flour 2 tsp. baking powder 1 1/4 cups slivered almonds, chopped.

divided

Frosting: 3/4 semisweet chocolate chips 1 Tbs. butter (optional)

Dough: Preheat oven to 375 degrees.

In large bowl, whisk together oil, eggs and almond extract until fluffy. Stir in sugars; heat until well blended.

In separate mixing bowl, combine flour and baking powder. Gradually blend into egg mixture. Fold in 1 cup almonds.

On lightly floured surface, divide dough in half to form 2 narrow logs about 12 inches long. Place logs on lightly oiled baking sheet; pat down slightly until logs are about 2 inches wide. Bake until firm and lightly browned, about 15 minutes.

Remove logs from oven; let cool to room temperature. Slice logs on diagonal into 3A-inch-thick slices. Place slices cut-side down on baking sheet. Reduce oven temperature to 325 degrees; bake about 8 minutes. Flip biscotti; hake until crisp, about 4 to 7 minutes. Remove from oven; cool on racks to room temperature.

FROSTING: Combine frosting ingredients in top of double boiler. Over very low heat, stir constantly until melted and smooth. Alternatively, microwave until melted, about 1 1/2 to 2 minutes on HIGH. (Stop cooking every 30 seconds to stir.) Keep warm until ready to use.

Spread chocolate frosting over I side of biscotti. Sprinkle remaining almonds over tops; press into frosting. Makes 20 cookies.

PER COOKIE: 16G CAL.; 4G PROT.; 9G TOTAL FAT (2G SAT. FAT); 18G CARB.; 16MG CHOL.; 56MG SOD.; 1G FIBER. OVO-LACTO

Recipes are adapted from and reprinted with permission from Vegetarian Times Entertaining, from the Editors of Vegetarian Times, menus and recipes by Jay Solomon (Macmillan, 1996). To order the book, call (800) 7939161. Cost: $27.50 plus $4 for shipping and handling; ask for item number 8050.

RELATED ARTICLE: KITCHEN COUNTDOWN

* One to two days before: Make Chocolate-Covered Almond Biscotti.