Appetizers

Marinated Mozzarella

Ingredients 1 pound fresh mozzarella, sliced 1 tablespoon finely chopped parsley 2 tablespoons torn fresh basil leaves 1/2 cup extra-virgin olive oil 2 teaspoons fresh lemon juice Instructions Put the fresh mozzarella in a stainless steel or non-reactive bowl. Add remaining ingredients. Toss gently to combine the flavors. Serve at once or chill slightly.

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 »

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 »

Anchovy Dip

Anchovy Dip

Serves Makes about 1½ cups of dip (scale up in direct pro Ingredients 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon Dijon style mustard 2 teaspoons lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 2 ounces anchovy fillets, drained and chopped Instructions In a food processorMore »

Toasted Ravioli

Toasted Ravioli

Serves Six Ingredients 2 large eggs ½ cup canned evaporated milk 1 cup Italian-style breadcrumbs Oil for frying 24 ravioli ¼ cup Parmesan, grated 2 cups marinara sauce, warmed Instructions In a small bowl, beat and combine the eggs and milk. Put the breadcrumbs in another small bowl. Heat the oil to 360 F forMore »

Grilled Portobello Burger with Fontina and Basil

Ingredients 3 tablespoons lemon juice 3 tablespoon olive oil 1 teaspoon garlic, minced ¼ teaspoon salt ¾ teaspoon coarsely ground black pepper 4 medium Portobello mushroom caps 1 cup Fontina cheese, shredded ½ teaspoon dried oregano leaves, crushed 4 split crusty roll 1 tablespoon fresh basil, chopped Instructions 1. Preheat grill or broiler2. In aMore »

Marinated Olives

Marinated Olives

Ingredients ½ pound green olives in brine (Manzanilla, Arbequina or Pincholine) ½ pound black olives (Nicoise, Kalamata or Lugano) 2 cloves garlic 1 tablespoon dried oregano, crushed 2 tablespoon red wine vinegar 1 teaspoon paprika 1 strip fresh zest Olive oil Instructions Put the olives in a large glass jar or glazed crock. Add theMore »

Bruschetta with Filet

Ingredients 1 fresh carrot 1/4 pound fresh mushrooms 2 tablespoons extra virgin olive oil 1 small golden onion, chopped 1 pound of crusty Italian bread, sliced into 1/4-inch to 1/2-inch thick slices 1/4 pound of potatoes 1 celery rib 1/4 cup ripe cherry tomatoes, cubed 1 cup dry white wine 1 pound of filet ofMore »

Pesto Tomatoes with Mozzarella

Ingredients 1 cup prepared pesto (made with basil, pine nuts, cheese, and garlic 4 cups chopped tomatoes 1 cup mozzarella, cut into ½ inch cubes Instructions Combine all of the above in a bowl and let marinate 30-60 minutes before serving.

Calamari Fritti

Ingredients 2 pounds squid rings1 cup all-purpose flour1 teaspoon salt1 teaspoon pepper Instructions Heat the oil in deep fryer to 375 F. In a large bowl, combine the flour, salt and pepper. Toss the squid rings in the flour mixture to coat. Shake to remove ecess flour (putting the squid rings in a sieve orMore »