Appetizers

Tomato, Basil and Mozzarella Bruschetta

Tomato, Basil and Mozzarella Bruschetta

Yield: about 30 bruschetta (scale up in direct proportion) 4 cups canned plum tomatoes, drained of liquid 2 cups of fresh basil leaves, washed and dried (use paper toweling) and torn 4 tablespoons extra-virgin olive oil Salt and pepper (to taste) 2 large French or Italian baguettes, sliced about 1-inch thick to make 30 piecesMore »

Pizza Beignets (sponsored by Grande Cheese)

Pizza Beignets (sponsored by Grande Cheese)

Yield 20 (1.25-ounce) beignets Ingredients 16 ounces pizza dough ball 6 ounces 50/50 Blend, shredded or diced 6 ounces Aged Provolone, divided into 20 squares 40 slices Pepperoni 1 ounce Parmesan, grated 1 cup pizza sauce, warmed Roll out dough to 1/8″ thick on a lightly floured surface. Rolled-out dough will be approximately 14″ in diameter. CutMore »

Breaded Mozzarella Balls (provided by Grande Cheese)

Breaded Mozzarella Balls (provided by Grande Cheese)

Yield 7 breaded mozzarella balls Ingredients 1 cup flour 1 Tbsp. pepper 3 eggs 3 tablespoons milk 1 cup bread crumbs 7 balls Ciliegine Fresh Mozzarella 2 Tbsp. Parmesan, grated Marinara sauce, as needed Instructions Mix together the flour and pepper; set aside in a bowl. In a separate bowl, whisk together the eggs andMore »

Cheesy Pepperoni Pinwheels

Cheesy Pepperoni Pinwheels

Ingredients 1 14 oz. Pizza dough ball 2½ ounces Pizza sauce, prepared 1 teaspoon garlic, chopped 5 leaves basil, chopped 3 ounces cheddar blend, shredded or diced 1 ounce Parmesan, grated 10 slices pepperoni, julienned Instructions Roll pizza dough into a rectangle shape about 11 x 8. Brush dough with pizza sauce. Top with garlic,More »

Dried Chiles

Ingredients Chiles Instructions Heat oven to 225 degrees. Spread chiles on a sheet pan, spacing just to keep them from touching one another. Place in oven and bake until leathery, but not hard or crisp. Depending on humidity and the size of your chiles, this could take from 2 to 4 hours.

Meatballs Mia Madre

Meatballs Mia Madre

Ingredients 10 pounds ground beef 2pounds ground pork ¼ cup finely minced fresh garlic 4 medium finely chopped onions 1 cup grated parmesan cheese 1 cup grated romano cheese 1 ½ cups finely chopped fresh parsley 5 cups bread (torn from day-old Italian bread, soaked in milk and squeezed dry) 8 lightly beaten eggs 4More »

Stuffed Artichokes

Ingredients 4 large artichokes 1/2 cup dry breadcrumbs 1/2 cup grated Parmesan cheese 1 clove garlic, minced 2 tablespoons chopped flat-keaf parsley 1/4 pound prosciutto, finely chopped 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Instructions Prepare artichokes for stuffing. In a bowl, combine breadcrumbs, Parmesan, garlic, parsley and prosciutto. Add 2 tablespoons ofMore »

Bruschetta with Lemon

Ingredients 1 fresh lemon, squeezed 1 pound of crusty Italian bread, sliced into 1/2-inch slices Handful of fresh parsley, finely chopped 1/2 pound of smoked salmon, cut into small pieces 1/4 cup of whipped cream cheese Olive oil for drizzling Instructions Place bread slices on grill or in oven under broiler until golden and crispy.More »

Fusilli al Pollo con Pepperoni (Fusilli with Chicken and Pepper)

Ingredients 1 pound fusilli or rotini pasta, cooked al dente, cooled to room temperature 1 pound boneless, skinless chicken breast, poached or oven-baked, cooled and cut into bite-sized strips 8 ounces prepared (can or jar) roasted red bell pepper cut into strips ½ cup extra-virgin olive oil 2 tablespoon balsamic vinegar 1 teaspoon dried oregano,More »

Pasta e Fagioli

Ingredients 2 cups (5 ounce) tubetti or ditalini pasta 2 tablespoons extra-virgin olive oil 1/2 cup hopped yellow onion 1 clove garlic, crushed 1/2 cup each diced carrots and celery 1-1/2 quarts chicken broth 2 tablespoons chopped parsley 1 19-ounce can cannellini beans, drained, rinsed Salt and freshly ground pepper, to taste Instructions Cook theMore »