Appetizers

Italian Bean Dip

Italian Bean Dip

Ingredients 4 cups cannellini beans, rinsed, drained 2 cloves garlic, peeled 2 teaspoons fresh lemon juice 1/4 cup flat-leaf parsley 1 teaspoon (or to taste) crushed red pepper flakes 1/4 cup extra-virgin olive oil (about) Instructions In the work bowl of a food processor, combine the beans, garlic, lemon juice, parsley & red pepper flakes.More »

Parmesan Zucchini Sticks

Parmesan Zucchini Sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1 teaspoon salt 3 medium zucchini (about 1-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 3 large eggs, lightly beaten Finely chopped parsley Instructions In a large plastic bag, combine well the breadcrumbs, Parmesan cheese,More »

Clam-stuffed Mushroom Caps

Crab Stuffed mushrooms, appetizer

1 pound of chopped clams 1 pound large mushrooms, cleaned, stems removed, rinsed 6 cloves of chopped garlic 1 small minced onion 1 stick butter 1 cup of clam juice Salt and pepper to taste 1 teaspoon oregano 1 teaspoon Old Bay spice or Cajun spice 1 ½ cups Italian breadcrumbs ¼ cup freshly choppedMore »

Polpette Alla Napoletana

Polpette Napoletana, Goldsmith

Polpette Alla Napoletana By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finelyMore »

Baked Artichoke Hearts

Baked Artichoke, March 2014

5 ounces of quartered artichoke hearts 2 ounces garlic butter 1 ounce Alfredo 1½ ounces seasoned butter breadcrumbs ½ ounce Parmesan cheese Simply melt the garlic butter, add the Alfredo sauce and toss in the artichoke hearts. Put it in an appropriate-sized baking dish and top with the seasoned buttered crumbs and Parmesan. Bake itMore »

Artichoke & Spinach Dip

Spinach and artichoke dip pita chips

Ingredients: 1½ pounds of cream cheese (softened) 15 ounces of artichoke hearts roughly chopped 5 ounces of fresh spinach (sauté with salt) chopped 1 tablespoon granulated garlic 1 teaspoon salt 1 teaspoon crushed red pepper 2/3 cup grated Parmesan cheese Just blend it all up and place 6 ounces of this creamy concoction in theMore »

Italian Wings

Italian Wings

Ingredients 1 stick unsalted butter (1/2 cup), melted 2 tablespoons Dijon-style mustard 1/8 teaspoon cayenne 1 cup bread crumbs ½ cup grated Parmesan 1 teaspoon dried oregano 24 chicken wings, tips cut off, halved at the joint Instructions In a mixing bowl, combine the butter, mustard, and cayenne. In another mixing bowl combine the breadMore »

Fried Mozzarella Cheese Sticks

Fried Mozzarella Cheese Sticks

Ingredients 16 ounces of mozzarella cheese 3 large eggs, beaten ½ cup water 1½ cup Italian bread crumbs ½ teaspoon garlic powder 2/3 cup flour 1/3 cup corn starch Dash of salt and pepper 1/4 cup of pizza sauce or honey mustard, for dipping Instructions Mix together the eggs and water and set aside. CombineMore »

Caprese Di Parma

Caprese Di Parma

Courtesy of Aldo Musico Aldo’s Pizza, Naples, FL 1 sliced vine ripened tomato 6 ounces buffalo mozzarella Fresh basil 2 ounces extra–virgin olive oil 2 ounces of balsamic drizzle Layer the tomato, mozzarella and basil. Drizzle with olive oil and balsamic drizzle. “Our customers love this. It’s simple, but it’s amazing!” ~ Aldo Musico.

Toasted Ravioli

toasted ravioli

Ingredients 2 large eggs 1/2 cup canned evaporated milk 1 cup Italian-style bread crumbs Oil for frying 24 small, bite-size, meat-filled ravioli (thawed, if using frozen) 1/4 cup grated Parmesan 2 cups marinara sauce, warmed Instructions In a small bowl, beat and combine the eggs and milk. Put the bread crumbs in another small bowl.More »