Salads/Sandwiches/Soups

Giardiniera

Ingredients 1/2 cup finely diced carrots 1/2 up sliced (1/8-inch thick) on the bias sport peppers 1/2 cup very small cauliflower florets 1-1/2 cups slices (1/8-inch slices) on the bias celery 1/2 to1 cup sliced jalapenos, as desired for mild or hot flavor 2 teaspoons dried oregano crumbled 1 teaspoon finely chopped garlic 1/2 cupMore »

Italian Style Beef

Ingredients 15 pounds lean chopped meat ½ cup olive oil 3 pounds onions, peeled and diced 1 cup garlic, finely chopped 2 tablespoon oregano 4 bay leaves 2 tablespoons of salt 1 tablespoon of pepper 2 #10 can ground tomatoes Instructions 1. Preheat oven to 450 degrees.2. Spread the chopped meat out in a singleMore »

Panini Sandwich

Ingredients 2 ounces Grande Fresh Mozzarella (sliced Ovoline)1 ounce sliced Grande Provo*Nello ProvolonePanini (Focaccia or other Italian bread)2 ounces prosciutto2 ounces avocado1 ounce roasted red pepper1 ounce roasted yellow pepperA drizzle of olive oil Instructions On bottom half of sandwich, layer 1/2 cheese, ham, avocado, roasted peppers and remaining cheese. Drizzle with olive oil. TopMore »

Creative Salad Combinations

Ingredients • Spinach penne or ziti pasta, roasted red peppers, olive oil, balsamic vinegar, capers, red pepper flakes.• Rigatoni pasta, black olives (oil-cured if available), green beans, chick-peas, extra-virgin olive oil• Tubetti or ditalini pasta, chick-peas, finely minced garlic, chopped plum tomatoes, grated parmesan, chopped parsley, olive oil.• Tortellini salad: cheese filled tortellini, broccoli florets,More »

Sausage Sandwich

Ingredients 6 ounces raw sausage meat Olive oil 4 ounces tomato sauce 2 or 3 slices of mozzarella or provolone 1 6-inch long split hero roll A sprinkling of Parmesan Instructions 1. Form a long sausage patty with the sausage meat.2. Heat a small skillet and add the olive oil. Cook the sausage patty halfway.More »

Italian Style Vegetarian Sandwiches (Sandwich #1)

Ingredients Roasted Eggplant* Roasted Peppers with Fontina Greens Balsamic Dressing** Instructions On the bread of your choice, layer slices of roasted eggplant, peppers, and Fontina slices and top with greens dressed in balsamic vinaigrette. *Roasted Eggplant:Yield: Approximately 2 quarts 2 pounds whole eggplant (or two smaller ones) ¼ cup olive oil Salt and pepper toMore »

Panino Saporito

Ingredients 22-24 ounces pizza dough, ready to use 1 cup filling of your choice, such as pesto or sauce or a combination of flavorings, such as: ¼ cup garlic oil ¼ grated parmigiano ½ chopped hot sausage Instructions 1. Follow Instructions for “Rolled Pizza Basics”

Cheese Parmesan Sandwich

Ingredients ¼ cup olive oil 2 cloves garlic, thinly sliced 1 ½ pounds provolone or smoked provolone, cut into strips about 1x ½-inch. 1 teaspoon dried oregano Instructions 1. Heat oil in 10×12-inch sauté pan over low heat and sauté garlic for 3 minutes, but do not brown. Remove garlic and discard.2. Add cheese strip,More »

Caponata

Ingredients 2 firm eggplants (about 2 1/2 pounds), unpeeled and cut into tubes 1/2 cup extra-virgin olive oil 2 cups coarsely chopped celery 1/2 cup chopped onion 6 very ripe Roma tomatoes, finely chopped 2 teaspoons sugar Zest of 1 orange Zest of 1 lemon 1 cup red wine vinegar 2 tablespoons capers, rinsed 1/2More »

Tuscan-Style Sausage

Ingredients Chicken/Turkey Sausage Master Base* 2 cups 1/4 –inched diced perconia Romano or aged provolone 1 cup diced sun-dried tomatoes 3 tablespoons black pepper 3 tablespoons ground fennel seed 3 tablespoon chopped garlic 1 cup finely chopped Italian parsley 1 ½ cups red wine Variation: add 1 or 2 tablespoon (to taste) of hot pepperMore »