RECIPES
ROAST PEPPERS
CAPONATA
ZUCCHINE IN SCAPECE
MARINATED ARTICHOKE HEARTS
MUSHROOMS ALL`OLIO E LIMONE
CHICK PEAS TUSCAN STYLE
BRUSCHETTA
BRUSCHETTA CON FUNGHI
BRUSCHETTA WITH TOMATOES
BRUSCHETTA WITH SHRIMP
MOZZARELLA IN CAROZA
ITALIAN CHEESES
ITALIAN HAMS,AND SALAMIS
ROAST PEPPERS
6 large red peppers-whole
2 garlic cloves-minced
1/4 cup of olive oil
salt, and pepper
place whole peppers on broiler rack, or your barbecue grill
will do/brown until peppers are dark, and blistering/place
peppers in a brown paper bag,and seal top/let sit for ten
minutes/remove peppers,cut off tops,and remove seeds,and
stringy pulp/slice peppers into 1 inch strips/dress with
oil,garlic,salt, and pepper,and refrigerate for 4 hours
CAPONATA a classic sicilian eggplant appetizer
2 medium egg plants - diced into 3/4 inch cubes
2 medium onions - chopped
2 celery stalks - chopped
2 cups of crushed tomatoes
1 tbls of capers
1 tbl of pignoli nuts
1 1/2 tbls of sugar
4 tbls of wine vinegar
1/2 cup of olive oil
salt and pepper
Fry eggplant in oil until they just start to brown/remove & place in sauce pan/in same oil add celery and onion, simmer until tender/add tomatoes, capers and pignoli nuts/simmer for 10 minutes and add to eggplant/stir sugar into the vinegar/add to eggplant/add salt and pepper and simmer slowly for 30 minutes/allow to cool/can be placed in containers and refrigerated
ZUCCHINE IN SCAPECE
1 lb. zucchini-sliced
1/2 tsp. mint-chopped fine
2 Tbls.olive oil
salt and pepper
2 Tbls. vinegar
fry the zucchini in the olive oil/ When brown remove from oil and drain on paper towels/mix vinegar and mint/place zucchine on dish,and drizzle with vinegar/add salt,and pepper.
MARINATED ARTICHOKE HEARTS
12 canned artichoke hearts
1/4 cup of olive oil
3 tbls.wine vinegar
1 tsp.of parsley-chopped
salt,and pepper
toss all ingredients together, and refrigerate at least 4
hours
MUSHROOMS ALL`OLIO E LIMONE
1 lb.of small white mushroom caps
1/2 cup of oive oil
1 garlic clove-minced
1 tbls.parsley-chopped
1/4 lemon
salt, and pepper
heat oil in a large skillet/add the mushrooms/when the
mushrooms begin to render their juices add the garlic
and parsley/cook until juices are all but evaporated/
sprinkle with salt,pepper, and lemon juice/refrigerate
CHICK PEAS TUSCAN STYLE
2 large cans of chick peas-undrained
1 garlic clove-whole
1/4 cup of olive oil
1 tsp. of rosemary
1 tbl. of wine vinegar
salt, and pepper
place chick peas in a sauce pan/add garlic, and rosemary +
1 cup of water, and simmer for 10 minutes/remove chick peas
with a large slotted spoon,and place in a bowl/dress with
oil, and vinegar/refrigerate
12 - 1 inch thick slices of italian bread
5 garlic cloves
1/2 cup of olive oil
salt and pepper
cut bread at a slight diagonal trying to have slices long and thin/pre-heat broiler/toast bread until just browning on one side/take whole, peeled garlic clove, and rub toasted side of bread/using a tablespoon apply olive oil to each slice of bread/add a pinch of salt & pepper VARIATION
follow above directions/after spooning olive oil on each slice place 2 strips of roast pepper and an anchovie fillet/salt will not be needed
12 - 1 inch thick slices of Italian bread
4 garlic cloves - minced
1/2 lb of mushrooms - sliced
1/3 cup of olive oil
parmesan cheese
salt and pepper
cut bread diagonally long and thin/heat a tbls. of oil in a skillet/add garlic, and saute until just softened/add mushrooms, and saute until their liquid has evaporated/place bread under broiler until just brownng/spoon olive oil over each bread slice/next spread mushroom mixture/add a pinch of salt & pepper, followed by a sprinkling of parmesan cheese
12 diagonally sliced italian bread - long and thin
4 garlic cloves - crushed
1/3 cup of olive oil
2 tomatoes diced in 1/2 inch pieces
1/4 cup of red onion - minced
2 tbls of basil - chopped
salt and pepper
12 thin slices of provalone cheese
Place bread on a baking sheet/place garlic cloves in olive oil and crush them so to flavor the oil/remove garlic/mix tomatoes, onion, basil, salt pepper, and olive oil/spoon over sliced bread/cover with provalone cheese/bake in 350° oven until cheese melts
12 diagonally sliced italian bread - long and thin
12 jumbo shrimp - cleaned, shelled, and boiled 3 minutes in water
1/2 cup of olive oil
1 tbls of olive oil
salt and pepper
3 cloves of garlic - minced
chop cooked shrimp into small pieces (about 1/4 inch pieces)/mix the shrimp with olive oil, garlic, salt, pepper, and bread crmbs/toast bread under broiler until just slightly browned/spoon shrimp mixture on each slice
oil for deep frying
2-3 eggs - beaten with 2 tbls. of milk
sliced bread (italian or white)
16 oz. package mozzarella cheese
flour
salt
heat olive oil in a deep pan/beat the eggs with the milk and salt/cut crust from bread/cut into triangles, or rectangles if you like/slice the mozzarella, and cut into similar sized shapes/place 1 slice of mozzarella beyween 2 slices of bread/dust with flour/dip into eggs, and deep fry until golden brown/drain
Note: some times served with tomato sauce
VARIATION add 1 anchovie fillet between each slice of bread
Italy produces some of the worlds finest cheeses. Here is
a list of some of the more popular varieties.
MOZZARELLA - a bland creamy white cheese used
primarily melted on pizzas or in parmigiano recipes.
RICOTTA-Resmbling cottage cheese,it`s uses
vary from lasagnas to desserts,and it also blends well
with tomatoe sauces
BEL PAESE-A fairly soft, and mild cheese
bel paese is good sliced for antipasta, or served with
fruits for dessert
FONTINA-A great table cheese sliced, and
served with bread, and fruit.Fontina also can be used
in place of mozzarella,melted.
GORGONZOLA-A table cheese resembling blue
cheese when ripe.A great cheese for antipasta
STRACCHINO-A Milanese slicing cheese made
from goats milk.It`s somewhat sharp, and is best served
with bread, and fruits.
PROVALONE-A very popular cheese made from
cows milk.Perfect sliced for antipasta, or sandwiches.
Provalone is also quite good ripened, and grated over
soups, and pastas.
PECORINO-A medium sharp grating cheese
made from sheeps milk.Good on pasta.
ROMANO-A sharp grating cheese made from
sheeps milk.Very good on all tomatoe dishes.
PARMIGIANO-A grating cheese made from skim
milk.It`s popularly used on soups, and pastas.
