Appetizers

Pizza Stuffed Mushrooms

Stuffed Mushrooms

4 large Portobello mushrooms, cleaned, stems removed, rinsed 2 tablespoons olive oil 1/2 pound sweet Italian sausage, cooked and crumbled, or pre-cooked Italian sausage crumbles 4-6 thin slices of fresh plum or Roma tomatoes 2 tablespoons grated Parmesan cheese 4-6 ounces shredded mozzarella cheese Brush the inside of the mushroom cap with the olive oil.More »

Porta New Orleans

Porta New Orleans

Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA 1 puff pastry square 1 brush of hazelnut pesto 1 portabella cap 1 brush of garlic butter sauce A pinch of salt & pepper 2 ounces caramelized onions 2 ounces diced pancetta 2 ounces shredded fontina cheese 1 dollop of roasted garlic spread A pinch ofMore »

Roasted Eggplant Eggrolls

Roasted Eggplant Eggrolls

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA 1 package egg roll wrappers 1 egg (for eggwash) Filling 1 eggplant 1 roasted red pepper ¼ cup olive oil 3 crushed garlic cloves 1/3 cup marinara ½ cup Parmesan 1/3 cup shredded mozzarella 2 tablespoons pesto salt & pepper, to taste Dice the eggplant andMore »

Arancini

Arancini

Courtesy of Mike Bausch Andolini’s, Tulsa, OK 1 cup raw sushi rice 2 cups chicken stock 1 large portabella mushroom chopped 1 tablespoon olive oil 1 small white onion diced 3 ounces sweet Italian sausage ¼ cup Parmesan 2 cloves crushed garlic salt and pepper to taste Breading 1 egg 1 cup flour 1 cupMore »

Cialledda

Cialleda, Priore

Courtesy of Paolo Priore Scuola Italiana Pizzaioli, Italy 1 loaf day-old Italian bread 3 ounces extra virgin olive oil 4 ounces ripe cherry tomatoes, cut in half 2 ounces red onion, sliced 1 ounce oregano Slice the bread thickly and spray it with water to soften it. Brush with olive oil generously, then top withMore »

Oggi’s Italian Chicken Quesadilla

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA 1 chipotle tortilla 1 ounce butter 6 ounces mozzarella cheese 2 ounces cheddar cheese 5 tomato slices 1½ strips of bacon, chopped 5 ounces blackened chicken, cooked and finely chopped ¼ ounce fresh basil, chopped Pinch each of salt and pepper 1 ounce balsamic glaze HeatMore »

Sweet Pumpkin Arancini

Courtesy of Jay Jerrier Cano Rosso, Dallas, TX For Breading: 2 ounces butter 12 whole eggs 2 tablespoons chopped shallots ½ cup flour 1 tablespoon chopped garlic 4 cups panko 1½ pounds roasted pumpkin 6 ounces white wine 1 sprig rosemary 1 quart half and half 12 ounces water ¼ cup granulated sugar ¾ cupMore »

Portabella Mushrooms

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA 3 prepared mushroom caps 4 ounces red sauce 2 ounces crumbled goat cheese 4 leaves basil, chopped Place mushrooms with the cap side down on a pizza screen. Fill each mushroom cap with red sauce, then evenly sprinkle goat cheese over the sauce. Bake for 6More »

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Ingredients 16 large mushrooms 1 tablespoon olive oil 1 tablespoon unsalted butter 2 cloves garlic 6 ounces bulk pork sausage* 1 tablespoon ground fennel seed 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt & pepper, to taste Shredded mozzarella cheese *Pre-cooked sausage chunks can be substituted. Instructions Remove stems from mushrooms andMore »

Stracciatella (Italian egg drop soup)

Stracciatella (Italian egg drop soup)

Ingredients 2 eggs 1/8 teaspoon grated nutmeg 2 teaspoons Italian parsley, finely chopped 1 quart chicken stock 1 cup water2 tablespoons Parmesan cheese, freshly grated 10 ounces fresh spinach Kosher salt & pepper, to taste Instructions In a small bowl, beat eggs. Whisk in nutmeg and parsley. In a 2- or 3-quart pot, bring chickenMore »