Antipasto Pasta Insalata

Ingredients 1 pound fusilli past 1 cup roasted red peppers 1 cup artichoke hearts, marinated, drained and chopped1-1/2 cups provolone cheese, diced 1 cup garbanzo beans 1/2 cup pitted black or green olives, whole 1 cup fresh tomatoes, coarsely chopped 1-1/2 cups Premoro Sliced Pepperoni, 22061, thawed 1 cup Italian salad dressing, prepared 8-10 peperonciniMore »

Salsa Fresca

Ingredients 2 tablespoons olive oil 4 scallions, including 2 inches of the green top, chopped ½ cup chopped onion 1 ½ quarts canned plum tomatoes, drained and crushed 1 large green bell pepper, chopped ¼ cup finely chopped cilantro 1 teaspoon dried oregano ½ teaspoon crushed red pepper flakes ½ teaspoon pepper Instructions In aMore »

Fresh Mozzarella

Ingredients 2 gallons water 1/3 cup sea salt or kosher salt 1 pound whole milk curd Instructions 1. In a large stockpot, add and stir the sea salt into the water. Bring the water to a temperature of around 160 F. Stir again to make sure the salt is fully dissolved. 2. Meanwhile, slice theMore »

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients 1 pound large, fresh mushrooms 1 slice prosciutto, minced 2 tablespoons grated Romano or Parmesan cheese 3 tablespoons seasoned, dry bread crumbs 2 cloves garlic, minced 1 tablespoon minced parsley 1 egg Salt and pepper to taste ¼ cup water ¼ cup olive oil Instructions 1. Trim the stem end of the mushrooms. WipeMore »

Grilled Calamari

Ingredients Squid Olive oil Lemon Instructions 1. Cut deep slits (not all the way through) into the body sac. This technique prevents squid from curling up on the hot grill. Grill for about 1 minute, turning once. When the squid are cooked, the slits open and resemble a rooster’s crest.2. After grilling, simply brush theMore »

Bruschetta with Portabellos

Bruschetta with Portobellos

Ingredients 10 ounces Portobello mushrooms ¼ cup olive oil 1 teaspoon minced garlic 1 loaf Italian bread cut diagonally in 12 slices 1 cup coarsely chopped plum tomatoes 2 tablespoon capers ½ teaspoon Italian seasonings 6 ounces goat cheese cut into 12 slices. Instructions Preheat grill or broiler. Trim Portobello stems, if attached, then sliceMore »

Pasta e Fagioli

Ingredients 1 tablespoon olive oil 2 pounds ground beef 12 ounces chopped onion 6 cloves minced garlic 14 ounces diced carrot 14 ounces diced celery 48 ounces diced fresh tomatoes 15 ounces cooked red kidney beans 15 ounces cooked white beans 88 ounces beef stock 1 tablespoon chopped fresh basil leaves 1 tablespoon pepper 2More »

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 »

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 »

Fried Mozzarella

Ingredients 1 pound mozzarella string cheese or sticks cut from a block 1 cup all-purpose flour 2 eggs, lightly beaten Oil for frying Marinara sauce for dipping Instructions Use three bowls or plates – one bowl for the flour, one for the egg and one for the breadcrumbs. Toss the cheese in the flour, thenMore »