Italian Bread Recipes

Italian Easter Bread Recipe


Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk -- 120-130 degrees
2 Tablespoons butter -- softened
7 eggs
1/2 cup mixed candied fruit -- chopped
1/4 cup blanched almonds -- chopped
1/2 teaspoon anise seed
Vegetable oil

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the
uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.



Italian Focaccia-Onion Bread Recipe


Italian Focaccia-Onion Bread
2 packages dry yeast, dissolved in 1 cup lukewarm water 3 cups unbleached flour
2 packages dry yeast, dissolved in one cup lukewarm water
3 cups unbleached flour
Olive oil
1 teaspoon sugar
1 teaspoon salt
3 tablespoons tomato paste
1 yellow onion, peeled and chopped
6 green onions, chopped
I clove garlic, crushed
Fresh-cracked pepper

Place the water and yeast in a mixing bowl. Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth. Add the remaining flour, and blend in by hand. Place the dough on floured board, and knead for 5 minutes. Place the dough on a Formica countertop or on plastic wrap, and cover with a large metal bowl. Allow to rise about 1 hour, or until doubled in bulk.
When it is doubled, punch the dough down, and knead it for 1 or 2 minutes. Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan. Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork. Brush the top of the dough with some olive oil and then the tomato paste. Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough. Sprinkle with the pepper. Preheat the oven and bake at 375° for about 25 minutes, or until
lightly browned.

This bread is great on a buffet. Or slice in half and use for Italian
sandwiches. I like a little Italian salami, some yellow onion, and a few green olives. Drizzle a little Italian salad dressing on the sandwich, and enjoy with a heavy red wine.

MAKES I LOAF.


Italian Bread Recipe


Italian Bread
Recipe Serves: 2
Recipes Ingredients:
1 tb Sugar
Water
2 ts Salt
Cornmeal
2 pk Active dry yeast
1 Egg
5 c All-purpose flour
Salad oil
1 tb Butter or margarine


Recipe Instructions:
1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120ø to 130ø F.) (Butter or margarine does not need to melt.) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. 3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough. 4. Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading. 5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping. 6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal. 7. On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion; pinch seam to seal. 8. Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours. 9. Preheat oven to 425ø F. Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes. 10. In small bowl with fork, beat egg white with 1 tablespoon of water. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.


No Knead Italian Whole Wheat Bread Recipe


No Knead Italian Whole Wheat Bread
Recipe Serves: 1
Recipes Ingredients:
1 tb Dry yeast
2 tb Vegetable oil
1 c Warm water
3 c Whole wheat flour
1 ts Salt
Cornmeal


Recipe Instructions:
In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes.


Bruschetta (Heart-Shaped Garlic Rolls)


Bruschetta (Heart-Shaped Garlic Rolls)
Recipe Serves: 24
Recipes Ingredients:
1 c Water
2 tb Olive oil
1 c Milk
5 c Flour, more if necessary
2 Eggs
Salt
2 pk Dry yeast
2 Garlic cloves; crushed
2 ts Sugar
1/4 c Vegetable oil

Recipe Instructions:
Combine water, milk, eggs, yeast, sugar and olive oil in large bowl. Mix well and add half of flour and 2 teaspoons salt. Knead in remaining flour and 1 teaspoon salt. Knead until dough forms ball. Place in greased bowl and turn to grease top. Cover and let stand 30 minutes to 1 hour until doubled. Punch down, turn and let stand again 30 minutes to 1 hour. Punch down. Roll out dough on floured surface. Cut into heart or other desired shapes using cookie cutter. Place rolls on generously greased baking sheet. Combine garlic, vegetable oil and salt and brush over rolls. Bake at 400F 12 to 15 minutes or until golden.


Boboli Aka Focaccia Bread Recipe


Boboli Aka Focaccia Bread
Recipe Cuisine: Appetizers
Recipe Category: Appetizers
Recipe Serves: 8
Recipes Ingredients:
1 pk Yeast
6 tb Olive oil,+ extra for pans
1/4 c Water
5 1/2 c To 6 cups flour
2 1/4 c Warm water
1 ts Salt (optional)


Recipe Instructions:
1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus some extra for pans, 5 1/2 to 6 C flour, 1 t. salt (optional). Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip in olive oil.


Authentic Italian Bread Recipe


Authentic Italian Bread
Recipe Cuisine: Italian
Recipe Category: Italian
Recipe Serves: 2
Recipes Ingredients:
1 ts Active dry yeast or 1/3
1/3 c Warm water
-small cake (6 grams) fresh 2/3
c Milk at room temperature
-yeast 1
c (135 grams) unbleached
1 Scant tsp. malt syrup
-all-purpose flour


Recipe Instructions:
This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface. First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered. Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour. Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.


Focaccia (Italian Flatbread) Recipe


Yield: 6 servings
2 1/2 c Flour, bread
1 tb Rosemary leaves
2 ts Salt
1/2 tb Yeast
3 tb Olive oil
1 c Water; hot
Olive oil
Bring all ingredients to room temperature and add to readmaker, in
order. Select "white bread, manual" and press Start. Remove dough
when cycle complete. BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour,
the rosemary, salt, and yeast in a large bowl thoroughly. Add 3
tablespoons oil and the hot water. Beat on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in enough remaining flour to make dough easy to
handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes
or until smooth and elastic. Place in greased bowl; turn greased side
up. Cover and let rise in warm place about 1 hour or until double.
(Dough is ready if indentation remains when touched.) Punch down
dough. Brush 12" pizza pan or large cookie sheet with oil. Press
dough in pizza pan or flatten into 12" circle on cookie sheet. Make
depressions with fingers, about 2" apart, into dough. Brush with
oil; sprinkle with pepper. Let rise uncovered in warm place 30
minutes. Heat oven to 400 degrees. Bake 20-25 minutes, until golden
brown. Brush with additional oil. Serve warm.


LARD/PEPPERONI BREAD Recipe


INGREDIENTS:
1 package active dry yeast
1/4 cup warm water 110degr
1 cup warm milk 110degr
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
3 to 3 1/2 cups all purpose flour
1 cup thinly sliced pepperoni
(you can also use chopped sausagesin place of the pepperoni)
1/2 cup of mozzarella cheese
Chopped onion,
Grated parmesan cheese about a pinch (thats what grandma would say)
1 egg and a little water mixed together
DIRECTIONS: In a large bowl, sprinkle yeast over warm water and let stand for 5min to soften. Stir in milk, sugar, salt and oil. Add 1 cup of the flour and mix to blend. Stir in 1 1/2 cups more flour. Then remaining flour in bowl, on to a floured flat, kneed dough untill elastic. "my grandma would take the dough and roll it and bring both ends together, for a bout 5 min...it seemed like hours, then cover and let rise in a warm place untill doubled about 1 hour! Punch dough down, turn out onto floured surface and divide in half..Grease baking sheet. Punch down dough, and flatten dough, like a pizza add all above mixture on the top of the bread, roll like a jelly roll, pinch edges,take egg and water mixture and wipe on the top of the bread roll, and bake 375 for 20 to 25 minutes. Makes two loaves....Enjoy...


Venetian Olive Bread Recipe


Olive Mixture
Olive oil 0.06 or lb 28 grams
Olives Clamata, pitted*** 0.56 lb. or 255 grams
Oregano (dried) 1 teaspoon
Red pepper flakes 1 teaspoon
Black pepper (fresh ground) 1 teaspoon
Approximate Total 0.63 lb or 285 grams

Rinse and drain olives well before using. In a covered container, place all ingredients of the olive mixture together, marinate at room temperature 15 hours.

Pre-Ferment Sponge
Bread flour (medium)or white wholewheat 0.39 lb or 177 grams
Water (room temperature) 0.30 lb. or 138 grams
Yeast (saf red) 0.01 lb. or 4.5 grams
Total 0.70 lb or 319.5 grams

In a mixer fitter with dough hook, mix all pre-ferment ingredients for 10 minutes. Cover and let rest 15 hours at 70° F (21° C). (It is not necessary to check water temperature in a pre-ferment, but it should be near room temperature.)

Dough
Water (check temperature)
0.95 lb or 431 grams

Pre-ferment
0.62 lb. or 281 grams

Yeast (saf red)
0.02 lb or 9 grams

To start the dough, add the yeast and water (check room and flour temperature and determine the water temperature to be used by referring to water temperature chart) ,into the pre-ferment sponge bucket.

Mix for approximately 3 minutes by hand, squeezing the sponge into a milky smooth liquid. Pour into mixer fitted with a dough hook. (Scrape container clean of all sponge).

Bread flour (medium)
1.98 lb or 899 grams

Add flour, mix for 4 minutes on low speed.

Olive mixture
.63 lb or 285 grams

add olive mixture, continue mixing for 4 minutes on low until dough ceases to splash then increase to medium speed.

Salt
0.02 lb or 9 grams

Total 4.23 lbs. 1919 grams

Add salt, mix for an additional 4 minutes or until good gluten is achieved or until bowl clean up. Place dough in a well oiled bucket with the inside cover oiled as well. Let rise 2 to 3 hours at 75° F (23.8°C), until bubbles are the size of the olives.

Scale into desired portions. Mold into round balls on dry, un floured surface, creating good surface let rest, covered on lightly oiled surface,15 minutes.

Dip top surface of the dough into flour while holding the sticky surface that was resting on the table. Make-up into desired shapes. Allow 1 to 2 hours proof time.

Dock with single edged razor blade, docking knife or a lame. Cutting the bread for maximum expansion as well as the decorative effect. Choose a design to enhance the bread or roll shape.

With good oven humidification, Bake 450°F (232°C) for 10 minutes then reduce heat slightly if loaves are browning too rapidly. Approximate baking time should be 20 to 28 minutes.

For a artisan thicker crust formation— When loaves are fully baked, turn off oven, leave door open for 5 to 8 minutes before removing loaves from oven.


*Both flour weights equal ( 2.37 lbs. or 1076 grams) = 100%

** both yeast weights equal .8%

*** Clamata olives give the best flavor (Greek Olives can be purchased pitted). Green olives with pimentos make a good contrast to the Clamata olives.

When selling Olive bread , be sure to attach or post a disclaimer stating that some pits may be present and to be careful when eating olive bread.



Enjoy Italian Bread Recipes.

Italian Salads Recipes

These Italian Salad Recipes are 100% free for your use



Tomato and Buffalo Mozzarella Italian Salad Recipes with Parmesan Crisps

This Italian Salad Recipes only take a few minutes from start to finish. The flavours are excellent as long as you have good quality ingredients you will be rewarded. Buffalo Mozzarella should melt in the mouth and is best eaten soon after it is prepared, so if you have a local importer its worth paying for. If you are unable to purchase it freshly, most supermarkets now sell it sealed in small plastic bags alongside the normal variety of mozzarella. The best tomatoes are vine ripened or plum tomatoes, they should be bright red and ripe (try smelling them when you purchase them for flavour) tomatoes should be served at room temperature and not cold straight from the fridge.

4 Portions
Preparation Time: 5 minutes
Cooking Time: 5 minutes

Rocket Salad Recipes:

150g rocket leaves
8 plum or vine ripened tomatoes, diced roughly
1 garlic clove crushed
500g buffalo mozzarella., Diced
handful of basil leaves shredded

maldon salt and freshly ground pepper
Parmesan Crisp:

200g freshly grated parmesan
To Serve:

50g toasted pine nuts
2 tbsp extra virgin olive oil
2 tsp. balsamic vinegar


Method:

To Prepare Salad: Place the tomatoes in a bowl, add the garlic and a little salt and pepper. Toss it together and leave it to stand while you make the crisp.
Parmesan Crisp: Preheat a grill. On a non stick baking tray sprinkle 3-5cm rounds of cheese. Place the cheese under the grill and cook for 1-2 minutes until they are lacy and golden brown. Remove them from the grill and set them aside for 1-2 minutes to cool. Remove them with a palate knife and place them on a cooling rack. If preparing in advance store them in sealed container for up to 1 week.
Salad: In a bowl toss the rocket leaves with the tomatoes, mozzarella, and basil leaves.
To Serve: Serve the salads out on to four plates. Sprinkle the pine nuts around the plate, drizzle the olive oil and balsamic vinegar around the plate. Scatter the parmesan crisp around the plates and serve.


Hearty Italian Salad Recipes

Makes: 12 Servings
Preparation Time: 15 Minutes

Quantity Ingredients
1 (16 ounce) package
ready to serve salad

1 (2.5 ounce) package sliced pastrami, cut into 1 inch pieces
1 cup (4 ounces) shredded or cubed Mozzarella cheese
2 (14.5 ounce) cans RED GOLD® Diced Tomatoes Italian, drained
1/3 cup Italian salad dressing
1 cup seasoned croutons
sliced ripe olives, optional

Directions
In a large salad bowl, combine the first four ingredients. Drizzle with dressing and toss to coat. Top with croutons and olives if desired.

NUTRITIONAL FACTS PER SERVING:
Calories 100, Fat 5g, Cholesterol 10mg, Sodium 380mg, Carbohydrate 10g, Fiber 1g, Protein 4g, Vitamin A 15%, Vitamin C 15%, Calcium 8%, Iron 4%


Traditional Italian Salad Recipes

Fresh Beginnings start with Fresh Gourmet
1⁄2 head of Iceberg lettuce
1⁄2 head of Romaine lettuce (washed and dried)
10 small black pitted olives
7 cherry or grape tomatoes halved
1⁄2 red onion sliced
2 cups Fresh Italian Seasoned Croutons
1⁄2 cup of your favorite dressing

Tear or cut lettuces and place in a large bowl. Add olives, onion and tomatoes. Toss with dressing to coat and top with croutons. Enjoy!


Italian Salad Recipes

(Serves 4)

3 chicken breasts, skinned and boned
Salt and pepper
1 Tbsp olive oil

Sauce



1 Tbsp freshly chopped basil
1 large clove garlic
50 g (1-1/2 oz) mayonnaise
1 dl (1/2 Cup) sour cream
Good pinch Cayenne pepper
Salt and black pepper
1 small iceberg lettuce
1 bunch watercress
2 Tbsp olive oil
Freshly grated parmesan cheese
Make sauce first and set aside to develop the flavors before you pour it over everything.
Chop basil and finely mince the garlic. Fold in the mayonnaise and sour cream; season with cayenne pepper, salt and black pepper.

Season the chicken breasts with salt and pepper. In a skillet, add the olive oil and cook the chicken breasts until tender - about 10-15 minutes. Set aside to cool.
Shred the lettuce and place in a large bowl or four individual bowls.
Slice the chicken julienne and place the chicken in either the large bowl or individual bowls on the lettuce together with the watercress and grated parmesan. Spoon the sauce over everything as shown.

Serve with Italian or French bread.


Italian Bean and Tuna Salad Recipes

1 can (15 ounces) Baby Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans, rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
8 cherry tomatoes, cut into fourths
1/2 small cucumber, cut lengthwise into halves, seeded, sliced
1/3 cup chopped green or red pepper
1/4 cup thinly sliced red onion
Basil Vinaigrette (recipe follows)
2 tuna steaks (about 16 ounces), broiled or grilled, or 1 can (12 1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces
Lettuce leaves
Basil or parsley sprigs

Preparation

Combine beans, tomatoes, cucumber, pepper, and onion in large bowl; add Basil Vinaigrette and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving time.
Spoon salad onto lettuce-lined plate; garnish with basil.
Basil Vinaigrette
Makes about 2/3 cup

3 tablespoons olive oil
1/2 cup tarragon wine vinegar
3 to 4 tablespoons finely chopped fresh, or 1 to 1 1/2 teaspoons dried basil leaves
3 tablespoons fat-free plain yogurt
1 to 1 1/2 tablespoons lemon juice
3/4 teaspoon sugar
1 1/2 tablespoons water
1 to 2 cloves garlic

Preparation

Mix all ingredients; refrigerate until serving time. Mix before using.

***********************************************************************************
TIP: Bean salad can be made and refrigerated 1 day in advance; add tuna as directed above. Enjoy your Italian Salads Recipes.

Enjoy Italian Salad Recipes.

Pizza Recipes

These Pizza Recipes are 100% free for your use

Vine Ripened Tomato Pizza Recipe

Makes two 10" pizzas

Ingredients
8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough, pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.

2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.

3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings.


4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.

5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

6. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.


Pepperoni Pizza with Roasted Peppers and Olives Recipe

Makes two 10" pizzas

Ingredients
2 pc. Pizza dough.
1 tsp. Virgin olive oil
2 cups Whole milk mozzarella cheese, grated (loosely packed)
1/2 cup Buffalo mozzarella, cubed into 1/2" pieces (about 4 oz.)
1 each Red bell pepper, roasted, peeled and sliced into 1/4" strips
12 each Kalamata olives
2 Tbls Grated Parmesan cheese
2 oz. Gingrass Family Smoked Pepperoni, sliced very thinly (1/8" or less)
2 Tbls. Chopped Italian parsley

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.
2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.
3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half inch rim without cheese.
4. Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven.
5. Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into six or eight pieces. Serve immediately.


Smoked Lamb Sausage Pizza Recipe

Makes two 10" pizzas


Ingredients
2 pc. Pizza dough.
2 Tbls. Coriander pesto
2 pinch Chili flakes
1 cup Whole milk mozzarella cheese, grated (loosely packed)
1 cup Swedish fontina cheese, grated (loosely packed)
1/4 each Small red onion, peeled and sliced into 1/8" rings (about 20 nice rings)
4 oz. Gingrass Family Smoked Lamb and Garlic Sausage sliced into 1/4" slices
2 Tbls. Grated Parmesan cheese
12 each Cilantro sprigs

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.
2. Roll the doughs into 10 “ rounds using a pie pin or by stretching the dough.
3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the pesto over the center of the dough and sprinkle the chili flakes over. Spread the mozzarella and fontina cheeses evenly over the dough, leaving a half inch rim without cheese.
4. Arrange the sliced sausage and onion rings over the cheese. Sprinkle the Parmesan around the edge of the crust and slide the pizzas into the oven.
5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Arrange the cilantro sprigs over the top and cut into six or eight pieces. Serve immediately.

Coriander Pesto
1/4 cup Pumpkin seeds, toasted
1 Tbls. Coriander seeds, toasted
1/4 cup Virgin olive oil
1/4 cup Grated Parmesan cheese
1/2 bunch Cilantro

Puree the pumpkin and cilantro seeds in the robot coupe then add the oil slowly. Add the Parmesan and cilantro and puree until smooth. Season to taste with salt and pepper and refrigerate.


Pizza Pierogies Recipes

Sauté pierogies in vegetable oil over a low flame until they are lightly browned on both sides. Place on a baking sheet. Spoon on marinara sauce and top with grated Mozzarella cheese. Bake at 350F. until cheese melts.


Pierogy Alfredo Recipes

1/2 dozen potato and cheese pierogies
1 jar (17 oz.) Alfredo sauce
1 1/2 c. (6 oz.) boiled ham, cut in thin strips
1 c. frozen tiny peas
Ground black pepper

Thaw pierogies in boiling water for 5 minutes, uncovered. Drain and keep warm in saucepan.

Meanwhile, in a medium saucepan, heat Alfredo sauce, ham and peas over medium heat until hot, about 10 minutes (thin with milk, if needed). Stir in drained pierogies and season with pepper to taste; heat until hot, about 2 minutes. Serve sprinkled with grated Parmesan cheese and chopped parsley, if desired.


Thai Grilled Turkey Pizza Recipes

Makes 12 servings

Ingredients:

Marinade:

1-1/2 Cups fresh lime juice
3/4 cup reduced-sodium soy sauce
3/4 cup green onion, minced
1/3 cup fresh cilantro, minced
1/3 cup crunchy peanut butter
1/3 cup olive oil
1/3 cup brown sugar
2 tablespoons fresh ginger root, minced
1 tablespoon lime zest
1-1/2 teaspoons red pepper flakes
6 cloves garlic, minced
3 pounds grilled turkey cutlets, shredded

Pizza:

30 ounces pizza dough
as needed olive oil
1-1/2 cups green onion, sliced
3 medium carrots, cut into fine match sticks
3/4 cup fresh cilantro, chopped
3 cups mozzarella cheese, shredded

Preparation:

Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime zest, red pepper flakes and garlic in a stockpot. Stir in shredded turkey. Heat over medium-low heat.

Roll out pizza dough into 3 rectangles approximately 10 x 13 inches.

Brush grill with olive oil. Place pizza crust on grill and cook until golden, about 4 to 5 minutes until dough is puffy and lightly browned. Turn pizza over.

Top browned side of pizza with heated turkey mixture, sliced green onions, carrot sticks and cilantro.

Sprinkle each pizza with 1 cup cheese.

Cover grill and heat pizzas 5 to 7 minutes or until crust is cooked on bottom, cheese melts and pizzas are hot.

Cut each pizza into 4 servings.


Enjoy your Italian Pizza Recipes

Italian Cooking Videos

Cooking Videos with Italian Wine Vinegar from California






Italian Cooking Videos Making Italian Meatballs







Italian Cooking Videos Making Bread

Italian Desserts

Italian Peaches Chianti Desserts Recipes


Peaches Chianti
4 - 6 large ripe freestone peaches
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) sugar
1 cup (250 ml) Chianti or other full-bodied red wine
Biscotti for garnish (optional)

Cut the peaches into wedges. Combine all ingredients in a stainless
steel or glass bowl and refrigerate covered for 8 to 24 hours. Serve
peaches in wine glasses with a little of the wine mixture spooned over
them. Serve with biscotti if desired. Serves 4 to 6.


Italian Love Cake Desserts Recipes


ITALIAN LOVE CAKE
1 package fudge marble or chocolate cake mix
2 pounds ricotta cheese
4 large eggs
3/4 cup sugar
1 tsp vanilla extract
1 small box (3 1/2 to 4 0z.)instant chocolate pudding mix.
1 cup milk
1 container 8 ounces frozen nondairy whipped topping
Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan
Prepare cake mix as directed on package. Pour batter into prepared pan and set aside.
Do not bake yet. With mixer at medium speed, blend ricotta,eggs,sugar and vanilla.
Spoon ricotta mixture evenly over unbaked cake batter. Do not mix.The cake rises
above the cheese mixture. Now bake at 350 for one hour or until cake tester comes
out dry. Cool in pan on rack.
Meanwhile, prepare frosting by using a mixer at medium speed to combine instant
pudding mix and milk. Add whipped topping and beat at a low speed until creamy
Spread frosting over top of the cooled cake. Makes 12 servings.


Italian Cream Cake Desserts Recipes


Italian Cream Cake
Ingredients:
1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 1/2 cups buttermilk
1 cup chopped nuts
1 cup coconut
1 (8 ounce) package cream cheese
1/2 cup butter
3 1/2 cups confectioners' sugar, packed
1 teaspoon vanilla extract
chopped nuts for topping


Directions:
1 Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup nuts and coconut.
2 Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3 Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4 Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped nuts.


Italian Rum Cake 2 Desserts Recipes


Italian Rum Cake
2 - 3 1/2 oz. pkg. Instant vanilla pudding
2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
7 cups milk
2 tsp. rum extract
1 1 lb. Pound Cake
1 8 oz. Container of Cool whip
Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Put another layer cake.
Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Top with cool whip.
Let set overnight.
Keep refrigerated.


Italian Toasted Almond Amaretto Desserts Recipes


Toasted Almond Amaretto
Recipe Serves: 6
Recipes Ingredients:
1 quart vanilla ice cream, softened
1-1/4 cups amaretto di saronna liqueur
1/3 cup chopped almonds, toasted
whipped cream

Recipe Instructions:
Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze for 24 hours. When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream. We make our ice cream from scratch; if you have an ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference.


Italian Strawberry Desserts Crepes Recipes


Italian Strawberry Dessert Crepes
Recipe Serves: 6
Recipes Ingredients:
2 tb Butter
2/3 lb Of ricotta cheese
1 1/2 c Sifted flour
1/4 c Granulated sugar
2 Eggs plus 2 extra egg yolks
1 ts Vanilla extract
2 c Milk
1 pt Fresh strawberries, hulled and crushed
1 tb Granulated sugar
1 pn Of salt


Recipe Instructions:
confectioner' sugar Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk,granulated sugar (1tbsp) , and salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter. Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Serves 6-8.


Zeppoli Desserts Recipes


Zeppoli
Recipe Serves: 20
Recipes Ingredients:
2 tb Butter
1 Egg yolk
1 pn Salt
Vegetable oil for deep frying
1 c Flour
3 Eggs, whole
1/2 c Confectioners sugar

Recipe Instructions:
As made in Naples for the Feast of San Giuseppe, these crullers are piped from a pastry bag into ring shapes. After being fried, their centers are filled with pastry cream and cherry preserves. PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter dissolves. Off heat, dump in flour all at once and stir rapidly to mix. Return pan to medium-high heat and cook, still stirring rapidly, until mixture is smooth and begins to coat bottom and sides of pan. Remove pan from heat and, one at a time, add eggs and extra yolk, stirring briskly until each addition is absorbed. Let mixture cool to room temperature. Put confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons, drop in nuggets of dough about the size of a small walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the zeppoli will rise to the surface, turn over when their bottom halves are golden brown, and finally rupture slightly and puff further as the interior dough expands. Remove them from the oil when golden brown, firm, and hollow inside. (Check one from the first batch, and if the interior is at all soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then toss in the bag with confectioners' sugar. Serve at once.


Italian EZ Tiramisu Desserts Recipes


Tiramisu Desserts
Recipe Serves: 8
Recipes Ingredients:
6 Egg yolks
1 lb Mascarpone or ricotta cheese
1/2 c Granulated sugar
1 1/2 c Whipping Cream
2 tb Brandy or almond extract
24 Giant Italian Ladyfingers
1 1/3 c Extra strong coffee
4 oz Semisweet Chocolate chopped


Recipe Instructions:
In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours. the amount of liquor in this recipe has been reduced. This recipe uses COOKED egg yolk Source:


Italian Gelato Di Caffe Desserts Recipes


Gelato Di Caffe Desserts
Recipe Serves: 8
Recipes Ingredients:
2/3 c Sugar
4 tb Instant espresso powder
4 c Yolks
1 c Whipping cream
1 c Milk; at room temperature

Recipe Instructions:
BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart.


Italian Pizzelles Recipes


Makes 150 pizzelles
6 eggs
1/2 cup vegetable oil
2 teaspoons vanilla or anise extract (pure)
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
1. Beat the eggs until smooth. Add the oil and vanilla or anise extract. Onto the mixture, sift the flour and baking powder. Add the sugar and blend vigorously all of these dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff. Test by dropping the mixture from a small teaspoon or demi-tasse spoon. As needed, add a few tablespoons of water so that the mix drops conveniently as a ribbon in two to three seconds. If the mix is too thin, add a few tablespoons of flour.
2. Set the Color Control Dial of the Pizzelle Pro® to about 3 - 3 1/2 and bake using the red/green light cycle for timing. Alternatively, bake for approximately 45 seconds, open the lid briefly to examine the color, and bake longer as desired to create a darker/browner surface. The baking time can be shortened slightly by increasing the Color Control Dial reading about 1/2 unit.


Enjoy your Italian Desserts.

Lasagna Recipes

Italian Baked Lasagna


Recipe Ingredients
1 lb. Lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning
Cooking Directions
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.

3. Grease a 9" x 12" or larger, deep sided baking pan. Arrange a first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagne together when cutting servings) Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences.


Prosciutto Lasagna


Ingredients
8 oz. Lasagna pasta noodles, cooked
8 oz. Italian Prosciutto, chopped
16 oz. can whole peeled tomatoes, chopped
1 cup. cottage cheese, lg. curd
1 cup. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced
1/4 tsp. oregano
ground black pepper
1/2 cup dry white
wine *(optional)
2 tbs. olive oil
fresh Basil sprigs for garnish
Preparation
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2.To make the sauce, in a large saucepan or cast iron skillet, over medium-high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3. Grease a 9" x 12" or larger, deep sided baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes. Garnish with fresh basil

Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer back-over the top. This helps to hold lasagna together when cutting serving portions.

*Note* If you prepare this recipe with wine be sure to mention it before you serve it to guests.

Fontina, Mushroom and Pancetta Lasagna


Recipe Cuisine: Italian
Recipe Serves: 8
Recipes Ingredients:
1 x Filling:
30 oz Ricotta; 2 15-oz. container
1 pk Spinach; chopped, frozen, c
1 x Package directions, drained,
1/2 c Parmesan; freshly grated (a
2 ea Eggs
1 x Mushrooms:
1 tb Olive oil
2 oz Pancetta; *, or bacon, chop
2 ts Rosemary; fresh, minced or
1 x Crumbled
12 oz Mushrooms; button, sliced
1 x Assembly:
12 ea Lasanga noodles; about
1 x Tomato, porcini & pancetta s
1 lb Fontina cheese; grated
3/4 c Parmesan; freshly grated (a
1 ea Tomato; seeded, chopped
2 ts Rosemary; fresh, minced or
1 x Crumbled

Recipe Instructions:
* Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares.

Italian Zucchini Lasagna


Ingredients
1 lb. lasagna noodles, cooked
1 16oz can(1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 C. chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil/chopped
ground pepper
optional: 1/4 cup red wine
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.

3. To prepare Zucchini, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.

4. Grease a 9" x 13" or larger, deep sided baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer which will help to hold serving portions together when cutting. Next, add a layer of the cooked zucchini, a layer of sauce, a layer of mozzarella cheese. Repeat but this time lay the pasta lengthwise in the pan. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional parmesan cheese at the table.

Italian Recipes

Radicchio Salad with Pomegranates Recipe:


Radicchio Salad with Pomegranates Recipe
Serves 4

RECIPE INGREDIENTS
4 radicchio heads, leaves separated
2 pomegranates
1/3 cup extra-virgin olive oil

1 teaspoon green peppercorns in brine, rinsed
RECIPE METHOD
Trim the radicchio, discard the outer leaves, pull off the inner leaves and wash and dry thoroughly. Combine in a large salad bowl with the seeds and juice of the pomegranates. Sprinkle with the oil, a little salt, and the green peppercorns. Toss and serve.

Artichoke Salad Recipe:


Artichoke Salad Recipe
Ingredients
4 fresh Artichoke Hearts
2 cans Artichoke hearts, quartered
1 small garlic clove
1 teaspoon Worcestershire sauce
1 Tablespoon Lemon juice
1 Tablespoon Wine vinegar
1 teaspoon hot sauce
3 Tablespoons Olive oil
2 teaspoons sea salt
Directions
In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, add hot sauce, stir, add worcestershire sauce. Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.

Italian Bean Salad:


1 can black beans
1 can navy beans
1 can red beans
1 small onion, chopped finely
1 stalk celery, finely chopped
1/2 tsp garlic powder (or 3 cloved garlic, chopped or pressed)
1/2 cup fat free italian salad dressing
1 Tbsp lime juice
1/4 cup fat free parmesian cheese (or omit for vegan)
salt & pepper to taste

Rinse and drain beans. Mix all ingredients in a large bowl. Let stand at least an hour before serving - more is better.

Tomato Bruschetta, Lo Cal:


Tomato Bruschetta, Lo Cal
Recipe Serves: 4
Recipes Ingredients:
8 ea Bread slices; italian
1 ea Tomato; diced
2 ea Garlic cloves; halved
1 pn Oregano; dried
1 ts Oil; olive
1 pn Pepper
2 tb Onion; minced
2 ts Parmesan cheese; optional

Recipe Instructions:
Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

Yet another Tomato Bruschetta:


Tomato Bruschetta
Recipe Serves: 8
Recipes Ingredients:
1 Loaf Italian bread halved lengthwise cut crosswise diagonally into 1-in slices
2 lg Tomatoes peeled, seeded and chopped
1/4 ts Salt
1/4 ts Pepper
1 Garlic clove; minced
1/2 c Chopped fresh basil
2 tb Olive oil


Recipe Instructions:
TOAST THE BREAD under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.

Snails, Sicilian Style:


Snails, Sicilian Style
Recipe Cuisine: Appetizers
Recipe Category: Appetizers
Recipe Serves: 6
Recipes Ingredients:
2 lb Land snails
1/4 c Olive oil
1 x Water
1 x Freshly ground black pepper
1 x Salt
1/2 c Lemon juice
2 ea Cloves garlic finely chopped


Recipe Instructions:
Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.

Lamb Tartare:


Lamb Tartare
Recipe Cuisine: Appetizers
Recipe Category: Appetizers
Recipe Serves: 6
Recipes Ingredients:
18 oz Well-trimmed lamb from loin chop
2 tb Minced fresh basil
1 tb Minced fresh oregano
12 ts Medium ground cracked wheat*
1 tb Minced fresh marjoram
1/2 ts Salt
12 ts Water
1/4 ts Freshly ground pepper
1/4 c Minced green onion
1 pn Red pepper flake
1/4 c Minced fresh parsley


Recipe Instructions:
garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving. Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast. *Available at natural foods stores.

Cavoli fiodi fritti (Cauliflower:


Cavoli fiodi fritti (Cauliflower)
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter.
Break up a broccoli or cauliflower into little bunches, blanch them, and put them on the fire in a saucepan with good gravy for a few minutes, then marinate them with lemon juice and salt, let them get cold, egg them over, and fry in butter.

Stuffed Zucchini Flowers:


Serves 4
Stuffed Zucchini Flowers

12 zucchini flowers
36 small strips of fresh bocconcini (fior di latte)
12 small anchovies
olive oil for frying

For the batter

1 egg white
50 grams of corn flour or rice flour
1/2 the juice of a lemon
80-100ml soda water
salt and pepper to taste
ice


Method:

For the batter

Place all the batter ingredients except ice in a bowl and mix well to create a thin batter. Add ice to keep the batter cold.
Put the olive oil in a pan and heat up for frying.

For the zucchini flowers

Open the zucchini flower and place a couple of cheese strips and anchovy inside and then gently pinch the top of the flower with finger tips and dip in the batter and fry.Some other suggested fillings are gorgonzola and spinach or a light fish mousse.


Bruschetta with Goat Cheese, Garlic and Tomatoes:

- 12 (1/2" thick) slices French baguette
- 3 tablespoons good olive oil
- 1 large garlic clove, minced
- 6 plum tomatoes, seeded and chopped
- 1 teaspoon fresh lemon juice
- 4 ounces soft, fresh goat cheese
- 3 tablespoons chopped fresh basil or mint

Preheat oven to 325 degrees. Place bread on baking sheet. Brush olive oil on both sides of slices. Bake until golden, about 6 minutes per side. Remove toasts from oven.
Combine chopped garlic, seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss to combine.

Preheat oven to 350 degrees. Spread goat cheese over toasts; arrange on baking sheet. Spoon tomato-garlic mixture onto toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with basil or mint.

Bruschetta:


Chop Roma tomatoes, red oinion, fresh Italian parsley.
combine in bowl. Add olive oil sweet basil and garlic powder, salt and pepper. mix well, let sit.
Slice french bread diagonal slices. Dip in olive oil,
place on cookie sheet, lightly sprinkle garlic salt.
brown bread in broiler. Spoon tomato mixture on bread.