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 »

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 »

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 »

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion 1-1/2 tablespoons minced garlic 1/2 cup all-purpose flour 1-1/2 cups chicken stock 1-1/2 cups eavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1-1/2 tablespoons freshly squeezed lemon juice 1More »

Ricotta Gnocchi

Ricotta Gnocchi

Ingredients 1 pound ricotta cheese 1 egg ½ cup grated Parmesan cheese ¾ cup flour 1 teaspoon salt Instructions Mix the ingredients together to form a soft dough. If it’s too sticky, add a little more flour — a little at a time — until you can roll the dough out on the counter. RollMore »

Sausage-Stuffed Portobellos

Sausage-Stuffed Portobellos

Ingredients 6 portobello mushrooms, stemmed, tops brushed clean, set aside 3 tablespoons olive oil 1/2 cup chopped onion 1-1/2 pounds sweet Italian sausage, casing removed 1/4 cup finely chopped green bell pepper 2 cloves garlic, crushed 1/2 cup fresh bread crumbs 1/4 cup flat-leaf parsley 1/2 cup grated Parmesan 6 ounces shredded mozzarella Instructions InMore »