SUZANNE’S QUICK BREAD SOUFFLÉ

2 cups Rosemary, Integrale, Hazelnut, Olive or Rustico bread, cut into 1 inch cubes
1 cup milk
4 tablespoons olive oil
2 cloves garlic, chopped fine
1 cup Cheddar, Gruyere or Gouda, grated
4 eggs, beaten with ½ cup white wine
2 tablespoons butter or olive oil

Heat oven to 400 F. In a mixing bowl, soak the bread cubes in milk. In a small pan, sauté the garlic in the olive oil for 2 minutes. Mix the bread, garlic, cheese and beaten eggs well with salt and pepper to taste. Butter a soufflé dish or casserole, add the mixture, dot with butter or drizzle olive oil over the top and bake for 30 minutes or until browned.

SUZANNE’S BREAD AND FISH SOUP WITH ROUILLE

½ C. olive oil
1 large sweet onion, chopped fine
1 small head fresh fennel, chopped fine
1 stalk celery, chopped fine
2 carrots, chopped fine
3 cloves garlic, chopped fine
2 lbs. chowder pieces or any fish you like
2 cups dry white wine
2 large tomatoes, chopped or
2 cups canned Roma tomatoes, crushed
4 C. fish, chicken or vegetable stock
1 bottle clam juice
½ t. saffron
juice of 1 large lemon
1 focaccia or filoncino, cut into thick slices

Heat olive oil in a large soup pot. Saute onion, fennel, celery, carrots and garlic until golden. Place fish on top of all. Bring to a simmer and add wine. Add the rest of the ingredients, except bread. Simmer for 30 minutes and serve with rouille.

Make rouille (hot pepper mayonnaise with garlic):

1 egg yolk plus 1 whole egg
1 C. olive oil
1/8 t. crushed red pepper
3 whole cannned pimientos, drained
2 cloves garlic, minced
1 T. lemon juice
½ C. bread crumbs
salt to taste

In a blender or food processor, beat egg yolk and egg. Slowly add olive oil, drop by drop, to make a mayonaise base. When mixture thickens, add the red pepper, pimientos, garlic, salt and bread crumbs. Chill 1 hour. Spread toasted slices of focaccia or filoncino with rouille, then ladle the hot soup over the bread. Garnish with the lacey green fronds of the fennel, chopped. (NOTE: Add all ingredients except eggs and olive oil to 1 C. prepared mayonnaise for a short cut!)

SUZANNE’S WHOLE WHEAT TUNA PANZANELLA

1 Filoncino Integrale, cut into 1" cubes
1 small sweet onion, chopped fine
1 Fuji apple, chopped fine
2 tablespoons capers
¼ cup toasted almonds, chopped medium
2 filets fresh tuna, grilled or sautéed until just rare
or 2 6 oz. cans tuna fish in olive oil or water
2/3 cup olive oil
juice of a large lemon
salt and pepper

Chop grilled tuna into ½” pieces. Toss all ingredients with salt and pepper to taste, and serve with sliced tomatoes.

SUZANNE’S SCALLOP BRUSCHETTA

1 Rustico or Rosemary Filoncino, cut into 3/4 “ slices
optional: cut clove of garlic
1 lb. bay scallops or chopped sea scallops
½ teaspoon salt
½ cup lemon juice
1 small sweet onion, chopped fine
1 tomato, chopped fine
1 small bunch cilantro, chopped fine
½ cup olive oil

Marinate scallops in lemon juice and salt for 30 minutes. Drain and toss scallops with rest of ingredients. Grill bread slices and rub with cut garlic. Add pepper to scallop mixture and spoon over the toasted slices. (Use scallop juice in fish soup!)

ROTELLE ALLA ROMANA WITH TOMATOES AND BASIL


Yield: 4 servings

8 ripe tomatoes
1 cup fresh basil leaves
1/2 teaspoon salt
2 cloves garlic
3/4 cup olive oil
16 ounces rotelle (little wheels)
1/2 pound Parmesan , shaved with a cheese shaver
1/2 cup toasted bread crumbs (our olive bread makes great crumbs)
Juice of 2 large lemons

Put the tomatoes, basil, and salt in the bowl of a food processor and pulse just to chop the ingredients, not purée them. Transfer to a strainer set over a bowl. Add the garlic and set aside for about 15 minutes to drain. Remove and discard the garlic. Put the tomato mixture into a large bowl and stir in the olive oil. Discard or drink the juice collected during draining. Fill a large pot with salted water and bring to boil over medium-high heat. Cook the pasta for 6 or 7 minutes until al dente. Drain and then toss with the tomatoes, Parmesan, and bread crumbs. Add the lemon juice, toss again, and serve immediately or at room temperature.

ORECCHIETE WITH RABE AND HOT PEPPERS


Yield: 4 servings

2 pounds broccoli rabe or other greens, steamed over salted water for about 5 minutes, drained, and chopped fine
About 1/2 cup olive oil
2 cloves garlic, minced
2 tiny hot red peppers, minced, or 2 pinches hot red pepper
1 cup chicken broth or dry white wine, or a mixture
Juice of 1 large lemon
1/2 cup grated Pecorino or Parmesan cheese
2 plain tozzetti, crushed
16 ounces orecchiette (little ears) or any short pasta

In a large skillet, heat all but a tablespoon of the olive oil over medium-high heat. Add the greens and sauté for about 5 minutes or until crisp around the edges. Make a small well (hole) in the greens so that you can see the pan and add the remaining tablespoon of olive oil.. Spoon the garlic into the well and let it cook a little. Add the hot peppers and cook for 1 minute, stirring. Add the chicken broth and cook for about 6 minutes or until the sauce is slightly reduced. Fill a large pot with salted water and bring to boil over medium-high heat. Cook the pasta for 8 or 9 minutes until al dente. Drain and return to the pot. Toss with the sauce, cheese, and tozzetti. Season with lemon juice and serve immediately.