Appetizers

Deep-Fried Artichoke Hearts

Ingredients 2 eggs 1/2 cup whole milk 1 15-ounce can artichoke hearts, drained and quartered 1-1/2 cups seasoned dry breadcrumbs Vegetable oil for frying 1/4 cup grated Parmesan cheese Instructions In a small bowl, whisk together eggs and milk. Place seasoned breadcrumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then rollMore »

Brown Butter and Sage Gnocchi

Ingredients GNOCCHI (Ingredients)2 pounds Russet potatoesSalt to taste1-1/2 to 1-3/4 cups unbleached all-purpose flour BROWN BUTTER AND SAGE SAUCE (Ingredients)3 tablespoons butter2 teaspoons chopped fresh sageSalt & pepper, to taste Instructions GNOCCHI (Instructions)Scrub potatoes and place them unpeeled in a large pot of boiling water. Boil until tender all the way through, but not fallingMore »

Spaghetti Squash Stuffed Peppers

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »

Frittata verdure (vegetable omelet)

Ingredients 2 teaspoons olive oil 1/4 cup sliced fresh mushrooms 1/4 cup cooked broccoli florets 2 tablespoons diced zucchini 1 tablespoon chopped scallion 1/2 cup liquid eggs Pinch of salt and black pepper 1/4 teaspoon dried thyme 2 tablespoons grated Parmesan Instructions 1. Using an 8-inch nonstick omelet pan, warm the olive oil for 1More »

Zucchini Fritti

Ingredients 1-1/2 cups Parmesan 1-1/2 cups Panko (Japanese breadcrumbs) 1/2 teaspoon salt 2 extra-large eggs 3 medium size zucchini, washed, trimmed (but not skinned), but into 3 inch-long by about 1/2 in-wide strips Instructions In a mixing bowl, combine Parmesan, Panko & salt. In another bowl whisk eggs. Dip zucchini in egg to coat, allowingMore »

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 »

Crispy Artichoke Hearts

Ingredients 1 pound artichoke hearts. If frozen, thaw; if canned, drain (Pat dry in both cases.) 2 large eggs 3/4 cup all-purpose flour 1/4 cup yellow cornmeal 2 tablespoons grated Parmesan 2 teaspoons dried oregano Instructions Cut the larger hearts in half lengthwise. In a small bowl, beat the eggs lightly. In a separate bowl,More »

Cold Antipasto Appetizer

Cold Antipasto Appetizer

Ingredients 2 cups cauliflowerets 2 cups broccoli, cut up 2 cups carrots, sliced 1 green pepper, cut up 2 ribs celery, cut up 2 ounce jar pimientos, drained 2.5 ounce jar olives, drained 3/4 cup wine vinegar 1/2 cup olive oil 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon oregano leaves 1/4 teaspoon pepper 1/4More »

Spiedini alla Romana

Ingredients 1 sub sandwich roll or torpedo roll that measures 10-12 inches long 5 slices of mozzarella cheese, about 2×2 inches and 1/4 inch thick 1 tablespoon extra-virgin olive oil 2 tablespoons grated Romano (or Parmesan) cheese Instructions Square off the ends of the roll. Cut five slits on the diagonal into the roll, butMore »

Fritto Misto Vegetale

Ingredients Artichoke hearts Mushrooms Chunky strips of green bell peppers, broccoli & cauliflower 1-1/2 cups flat pale lager beer 1-1/4 cups all-purpose flour 2 tablespoos grated Parmesan cheese 1 tesaspoon salt 1 tablespoon olive oil 2 large egg yolks, lightly beaten 2 egg whites Instructions In a mixing bowl, combine pale lager beer, all-purpose flour,More »