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 »

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 »

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 »

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 »

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 »