Appetizers

Caponata Crostini

Ingredients 1/2 cup extra-virgin olive oil 1 large yellow onion, diced in 1/2-inch pieces 1 tablespoon hot chili flakes 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups) 2 tablespoons sugar 1 teaspoon cinnamon 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 cup basic tomato sauce or pia sauce 1/3 cup balsamicMore »

Italian Bruschetta

Ingredients Pizza crust 1/ cup chopped, fresh tomato, squeeze out juice and seeds before chopping 1/2 tsp. garlic 1/2 cup sweet onion Chopped parsley Olive oil Instructions 1. Brush olive oil generously on top of pizza crust. Spread chopped fresh tomato on top, add garlic, chopped sweet onion and a little chopped parsley if desired.More »

Sausage Roll

Ingredients 1 6 or 7 ounce dough ball 1 cup cooked and crumbled sausage meat 1 cup thick cut, grilled or roasted green peppers and onions Instructions 1. Roll the dough ball out into an 8-inch oval2. Lay sausage meat evenly over the oval, followed by the peppers and onions.3. Roll up like a jellyMore »

Fennel Focaccia

Ingredients 1/4 ounce active dry yeast or 1/2 ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 2 teaspoons fennel seeds, coarsely ground Instructions 1) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes. Add the olive oilMore »

Midwestern-Style Sausage

Ingredients Note: For this recipe use 1 ½ cups of a fruity white wine like chenin blanc or Chablis, or even a blush wine, or use ¾ cup of a spirit like apple jack, bourbon or whiskey and ¾ cup of water. 2 tablespoons ground sage ¾ cup chopped parsley 1 tablespoon thyme 1 tablespoon oregano 1More »

Stuffed Eggplant

Ingredients 1 fresh eggplant Flour for dredging 6 cups marinara, divided 8 ounces mozzarella 16 ounces ricotta cheese 8 ounces thinly sliced prosciutto Instructions BATTER:3 eggsSmall pinch each of salt, black pepper, dried oregano, dried basil and red pepper SEASONING:Small pinch each of nutmeg, white pepper, grated Parmesan or Romano cheese and fresh chopped parsley,More »

Calamari Fritti (Fried Squid)

Calamari Fritti (Fried Squid)

Ingredients 5 pounds whole squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half 2 ½ cups milk 2 ½ cups semolina flour or Wondra Superfine 5 teaspoons ground pepper 2 ½ teaspoons salt Oil for deep-frying Fresh lemon wedges, for garnish Warm marinara sauce, for dipping Instructions 1. Place the milkMore »

Garlic Herb Popovers

Ingredients 3 eggs 1 cup milk 12-15 peeled and minced garlic cloves (a food processor is easiest) 2 teaspoons dried thyme 2 teaspoons fresh parsley 1 cup all purpose flour 1 teaspoon salt ¼ teaspoon baking powder Instructions Preheat oven to 450 degrees. Spray the muffin tins with pan coating. In a standing mixer, beatMore »

Pickled Chiles

Ingredients 3 pounds peppers, sliced and de-seeded 1 quart vinegar 3 quarts water Instructions Blanch pepper slices in steam for 2 minutes. Drain. Combine with vinegar in a stainless steel saucepan (or non-reactive saucepan) and boil 1 minute.Using a small strainer, remove peppers and place into 4 or 5 hot, scaled pint jars; leaving roomMore »

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 »