Tagliatelle al Pomodoro Fresco

Ingredients

* 250 grams (8.8 ounces) of chopped fresh tomatoes

* 30 grams (1 clove) of whole garlic

* 25 cl (4 tablespoons) of genuine olive oil

* 500 grams (1 pound + 1.65 ounces) of tagliatelle

* Basil

* Salt

Preparation

Pour chopped tomatoes into a mixer, and let it work for 3 minutes. Get a pot, fill it with water, light fire and bring water to boil. Put pasta into boiling water and salt it. Put the cream of the fresh tomatoes into a dish, add garlic, basil and olive oil. Once pasta is cooked, drain and put onto the tomatoes cream. Mix and serve.

Shrimp and Feta Greek Style Pizza

Ingredients:

1 lb Uncooked med. Shrimp

1 tb Cornmeal

1 Can PB Pizza dough (or hmade

4 oz Shredded Mozzeralla cheese

1 tb Olive oil

2 Minced Garlic cloves

2 1/2 oz Crumbled Feta Cheese

1/4 c Slice green onions

2 ts Rosemary crushed 2

1/4 oz Can sliced ripe olives

Instructions:

Shell and devein shrimp and set aside.Heat oven to 425 F. Grease 12″ pizza pan or 13×9″ pan sprinkle with cornmeal.Place dough in greased pan starting at center press out with hands.Sprinkle with mozzarella cheese.Heat olive oil in large skillet over med-high heat. Add shrimp and garlic.Cook until shrimp are light pink about 1 min. stirring frequently.Spoon over mozzarella cheese.Sprinkle feta cheese, green onions rosemary and olives over shrimp.Bake at 425 F for 18-22 min. or until crust is golden brown.

Green Pizza

Ingredients:

Prepared pizza crust, such as Boboli or your own

Pesto ingredients:

2 cups fresh parsley or basil, firmly packed

3/4 cup Parmesan or Romano

2/3 cup olive oil

2 to 4 cloves garlic

1/3 cup pine nuts or walnuts

Methods:

Preheat oven to 400.Place basil and garlic in food processor bowl and blend until smooth. Add nuts and cheese and continue blending.While processor is running add olive oil until creamy. (Pesto can be stored up to three months in refrigerator if covered with a thin layer of olive oil or it can be frozen.)

To assemble pizza: Use pastry brush to add a thin coat of oil to pizza shell (can omit this step). Spread pesto over shell.Sprinkle feta over top and add thinly sliced and quartered tomatoes,if desired.

Bake 10-15 minutes. Serve with a salad.

Scrumcious Pizza Crust

Ingredients:

1 package yeast

1 1/3 cups warm water

let stand 5 min.

3 3/4 cups all purpose flower

2 tbs olive oil

1 tbs salt

1 tbs sugar

Methods:

Mix then let sit for about 1 1/2 hours or until it doubles in size with a plastic bag over it to keep it from drying (this will make it fluffier).Preheat oven to 475 degrees spread across two 12 inch greased pizza pans.Brush top with olive oil and add toppings cook for about 25 min.

Mushroom and Tomato Sauce with Pasta

Ingredients:

* lots of thin spaghetti

* 6 tomatoes

* 2 10 oz packs sliced fresh mushrooms

* 3/4 cup white cooking wine

* 2 garlic cloves

* lots (3 tablespoons or more) of olive oil

* fresh basil (optional)

* parley, oregano, other herbs (optional)

* salt & pepper to taste

Methods:

Cook pasta (the right way – add when water and lots of salt is 100% boiling).Heat oil.

Add garlic and mushrooms.Cook five minutes.Add white wine.Boil.Add tomatoes and herbs.Boil again.

Coat pasta.

Turkey-Cheddar Panini

Ingredients:

2 teaspoons Major Grey’s chutney

1/2 ounce sliced turkey or cooked roast pork

1 ounce cheddar cheese

1 teaspoon butter, softened

Methods:

For each panini, spread bottom half of muffin with 2 teaspoons Major Grey’s chutney; top with 1/2 ounce sliced turkey or cooked roast pork and 1 ounce Cheddar cheese. Spread 1 teaspoon softened butter on outside top and bottom of muffins.

Swiss Chard and Tomato Frittata

Ingredients:

1 lb swiss chard

4 garlic cloves, minced

1 cup chopped onions

2 teaspoons olive oil

6 egg whites

2 whole eggs

3 tablespoons chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 medium tomato, sliced

Methods:

Chop the chard.In a skillet sauté the garlic and onions in 1 tablespoon of the oil.Add the chard cover and lower the heat and cook for 10 minutes.Remove from heat and drain if juicy.In a large bowl, beat the eggs,salt and pepper until blended.Stir in the chard.Coat the bottom of a skillet with the remaining oil and return to medium heat.When hot pour egg mixture and arrange tomato slices on top.Cover and cook until the edges are firm and the bottom is golden and beginning to brown.Turn frittata over and cook for about 5 more minute until eggs are cooked.Serve immediately or at room temperature.

Lobster, Chanterelle Mushroom, and Leek Frittata

Ingredients

1 lobster (1-1/2 pounds)

1 Tablespoon unsalted butter

1 small leek, white part only

4 ounces chanterelle mushrooms, fine diced

8 eggs

2 Tablespoons heavy cream

2 Tablespoons chopped fresh parsley

1 Tablespoon chopped fresh chives

1 Tablespoon chopped fresh chervil

salt and pepper

2 Tablespoons olive oil

Methods:

Steam or boil the lobster for 10 minutes.Remove from heat and let stand until cool enough to handle. Crack the claws knuckles and tail section;remove the lobster meat and finely dice.Set aside.

Heat the butter in a small saute pan over medium heat.Add the leek and mushrooms; saute for 4 to 5 minutes stirring occasionally. Set aside to cool.

Lightly beat the eggs with the cream in a large bowl. Stir in the lobster meat mushroom mixture and herbs.Season with salt and pepper.

Heat the olive oil in a 10-inch nonstick skillet over medium heat;pour in the egg-lobster mixture. As the eggs starts to cook pierce the mixture and pull in the edges with a rubber spatula to allow the uncooked egg on top to move through to the bottom. When the frittata is almost set (firm but still somewhat liquid on top),place the pan under the broiler to finish cooking the top.Slide the frittata onto a cutting board and cut into wedges.Serve hot or at room temperature.

Scaloppine al Martini

Ingredients

* 12 veal medallions

* 1 cup flour

* 1 cup grated cheese

* 2 eggs, beaten

* Oil for frying

* 2 tbsp. butter

* Juice of 1/2 lemon

* 1/2 cup beef stock

Preparation

Dredge veal in flour, then dip into the beaten eggs and finally dip it into the cheese. Fry veal in oil until golden. Remove, cover and set aside. Discard oil. Place butter, lemon juice and beef stock in pan. Simmer over a low flame until liquids are reduced by half (approximately 15 minutes). Pour sauce over veal. Serves 4.

Mussels with Red Onions

Ingredients:

2 lb. mussels (smaller ones are better)

6 tbsp. virgin olive oil

2 md. red onions, thinly sliced

1 cup dry white wine

1 lemon quartered

1/2 lb. chicory,cut in 1/4-inch ribbons

Lemon wedges,for garnish

Hot and spicy oil,for garnish

Directions:

Scrub and debeard mussels. In a 3-quart sauce pan, heat oil until smoking. Add onions and cook until soft but not brown. Add mussels and toss well. Add wine and lemon pieces and cover. Cook 1 minute, remove lid and add chicory. Replace lid and cook 1 more minute until all mussels are steamed open. Pour into warm bowls and serve with lemon wedges and hot and spicy oil.

Mussels with Fresh Limes

Ingredients:

1 cup of dry white wines

2 limes

1 tablespoon granulated sugar

2 pounds of rope-grown mussels

1/4 cup salted butter

2 shallots, peeled and minced

1/2 cup heavy cream

Freshly ground black pepper

Methods:

Bring the wine,the grated zest of one lime,and the sugar to a boil in a large sauce pan. Add the mussels,cover,and steam over medium heat for 6-8 min or until they open.Drain the mussels,saving the cooking juice,and place in a large decorative bowl. Cover and keep warm. Melt the butter in a small skillet over medium-low heat. Add the shallots and the zest of the other lime,and saute until the shallots are golden.Add one tablespoon of lime juice and the reserved mussel cooking juice, and gently boil until the liquid has reduced by half.Stir in the cream and season with pepper to taste. To serve, pour the lime cream over the mussels.

Baccalà in Biondo

Ingredients

* 1 1/2 to 2 lbs of baccalà musillo

* 1/4 cup virgin olive oil

* 1 tsp. garlic powder

* 1 can collossal black olives diced

* 1/2 cup green olives diced

* Pinch of red pepper

* 1/8 cup white vermouth

Preparation

Soak the baccalà for a minimum of three days before the preparation changing water frequently to remove salt. Remove skin and bones. Pour oil in frying pan and heat under low flame. Place remaining ingredients except the vermouth in oil. Cook thoroughly about 5-6 minutes. Add the vermouth and cover. Simmer about 5-10 minutes more. Serve hot.