Rae Udy

RECIPES: Antipasto, Parmesan Garlic Bread, Saucy Manicotti

By Rae Udy

Watching the Winter Olympics is always inspirational, patriotic and fun, but this year the Turin Olympics were mouth-watering too.
The Italian cuisine offers so many different foods and flavors that many television programs devoted time and attention to the various tastes and textures available.
A menu of Italian specialties can provide a complete nutritious and delightful meal. Here are my bronze, silver and gold medal dishes from Italy.
Bronze medal goes to Antipasto. This low calorie Italian appetizer contains vegetables rich in vitamin A, potassium and beta-carotene and adds crunch and bite to the diet.
Silver is awarded to perennial Mediterranean favorite Parmesan Garlic Bread. Begin with whole wheat French bread and spread with a rich blend of olive oil, fresh garlic and Parmesan cheese for a fiber rich treat.
Saucy Manicotti wins the gold medal for great taste and originality. Tofu and cottage cheese keeps fat content low while providing a creamy center for this filling Italian main dish. Use manicotti and other pasta products made with egg whites and whole grains to keep cholesterol low.

ANTIPASTO
2 cups cauliflower
2 large carrots
2 celery sticks
1 large green pepper
1 medium red onion
1 cup vinegar
1 cup water
2 Tablespoons olive oil
1 Tablespoon each: fresh basil and oregano, chopped
18 green olives
18 black olives
Break cauliflower into bite-size pieces. Peel and slice carrots into one-half inch stick-like pieces. Cut celery into three-quarter inch sticks. Seed green pepper and cut into strips. Peel onion and slice into rings. Combine prepared vegetables in a large bowl. Mix vinegar, water, oil and spices in a jar with lid and shake well. Pour over vegetables. Cover and chill overnight or four hours to blend flavors. When ready to serve, drain vegetables and arrange on lettuce lined platter. Garnish with olives. Serves six.

PARMESAN GARLIC BREAD
¼ (one-quarter) cup olive oil
6 cloves garlic, peeled and minced
1 loaf whole wheat French bread
1/3 (one-third) cup Parmesan cheese
Heat olive oil in a small saucepan and saute garlic until golden. Remove from heat. Split loaf in half lengthwise and place cut side up on dry cookie sheets. Brush tops lightly with the garlic oil. Sprinkle with Parmesan cheese. Bake uncovered in a preheated 450 degree oven for eight to ten minutes or until golden brown. Remove from oven and slice into two-inch pieces to serve six.

SAUCY MANICOTTI
1 eight-ounce package whole wheat manicotti
2 cups diced tofu
1 cup low-fat cottage cheese
1 Tablespoon fresh parsley, chopped fine
1 cup tomato sauce
½ (one-half) cup Parmesan cheese
Bring three quarts water to rolling boil. Add manicotti and cook five minutes, do not overcook. Remove from water and cool on foil. In a mixing bowl, combine drained tofu, cottage cheese and parsley and stir until smooth. Stuff cooled manicotti with tofu filling. Pour one-third cup tomato sauce into bottom of a lightly oiled or sprayed seven by eleven inch baking dish. Arrange manicotti in single layer over sauce. Pour remaining sauce over stuffed manicotti. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove foil and sprinkle with Parmesan cheese. Bake for five or ten minutes to brown cheese slightly. Remove from oven and serve hot to six.