Appetizers

Anchovy Dip

Anchovy Dip

Serves Makes about 1½ cups of dip (scale up in direct pro Ingredients 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon Dijon style mustard 2 teaspoons lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 2 ounces anchovy fillets, drained and chopped Instructions In a food processorMore »

Italian Style Barbecued “Hot Links”

Ingredients 5 pounds Italian link sausages (preferably hot or smoked) 1 quart of “Good Basic BBQ”* sauce or the sauce of your choice Instructions 1. Prick the sausages all over with a fork and grill or roast in the oven until they are evenly browned and cooked through.2. Let them cool off before slicing intoMore »

Fresh Mozzarella

Ingredients 2 gallons water 1/3 cup sea salt or kosher salt 1 pound whole milk curd Instructions 1. In a large stockpot, add and stir the sea salt into the water. Bring the water to a temperature of around 160 F. Stir again to make sure the salt is fully dissolved. 2. Meanwhile, slice theMore »

Mozzarella in Carrozza

Ingredients 12 slices soft white bread 6 thick slices (about 1 pound) part-skim, low moisture mozzarella 4 extra-large eggs, lightly beaten 1/2 cup milk 1 teaspoon dried oregano, crumbled 1 teaspoon salt 1 teaspoon black pepper 1/4 cup olive oil 1/4 cup unsalted butter Instructions Lay 6 slices of the bread out on the workMore »

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients 1 pound large, fresh mushrooms 1 slice prosciutto, minced 2 tablespoons grated Romano or Parmesan cheese 3 tablespoons seasoned, dry bread crumbs 2 cloves garlic, minced 1 tablespoon minced parsley 1 egg Salt and pepper to taste ¼ cup water ¼ cup olive oil Instructions 1. Trim the stem end of the mushrooms. WipeMore »

Garlic Shrimp Bruschetta Flatbread

Ingredients 3 cups hot water (110 F) 1-1/2 teaspoons active dry yeast 7 cups flour 1/2 teaspoon kosher salt 1 pound raw shrimp 1/4 cup extra virgin olive oil 1/2 cup fresh chopped garlic 1/4 cup fresh chopped herbs (basil, parsley, sage) 1/4 cup fresh diced red peppers 1//2 cup fresh squeezed lemon juice 1/2More »

Pizza alla Treviso

Ingredients 1 14-inch pizza crust 8 ounces tomato puree or all-purpose ground tomatoes 1 teaspoon oregano, dried 1 teaspoon basil, dried 2 tablespoons Romano cheese, grated 8 ounces mozzarella and provolone cheese blend (50/50) 1/2 cup red bell pepper, chopped 1/2 cup green bell pepper, chopped 1/3 cup yellow onion, chopped 8 ounces Premoro Hand-PinchedMore »

Calamari Fritti

Ingredients 2 pounds squid rings1 cup all-purpose flour1 teaspoon salt1 teaspoon pepper Instructions Heat the oil in deep fryer to 375 F. In a large bowl, combine the flour, salt and pepper. Toss the squid rings in the flour mixture to coat. Shake to remove ecess flour (putting the squid rings in a sieve orMore »

Fried Mozzarella

Ingredients 1 pound mozzarella string cheese or sticks cut from a block 1 cup all-purpose flour 2 eggs, lightly beaten Oil for frying Marinara sauce for dipping Instructions Use three bowls or plates – one bowl for the flour, one for the egg and one for the breadcrumbs. Toss the cheese in the flour, thenMore »

Olivada

Ingredients 1 minced clove garlic ¼ teaspoon anchovy paste ½ cup extra-virgin olive oil 6 ounces pitted oil-cured black olives Instructions Place garlic, anchovy paste and 3 tablespoons of the olive oil in a food processor to a paste. Add enough of the remaining olive oil to make a smooth spreadable mixture. (if using withMore »