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.

Fresh Chicken Salad with Baby Greens

Ingredients

• 2 tablespoons extra virgin olive oil, divided

• 2 skinless, boneless chicken breast halves

• 1/4 cup pesto sauce

• 3 cups mixed baby greens

• 1 medium red bell pepper, sliced

• 1 small cucumber, sliced

• 1/4 red onion, thinly sliced

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

• salt and pepper to taste

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.

2. Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Chicken Salad With Pine Nuts and Raisins

Ingredients

• 1 1/2 cups cubed French bread

• 1/2 cup sour cream

• 1/3 cup mayonnaise

• 2 tablespoons lemon juice

• 2 teaspoons Dijon-style prepared mustard

• 2 teaspoons honey

• 1 tablespoon chopped fresh rosemary

• 1/8 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 pound skinless, boneless chicken breasts

• 2 stalks celery, chopped

• 1/3 cup golden raisins

• 1 tablespoon lemon zest

• 6 leaves romaine lettuce

• 6 leaves Radicchio, raw

• 2 teaspoons lemon juice

• 1 teaspoon olive oil

• 3 slices red onion

• 1/3 cup pine nuts, toasted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.

2. Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.

3. Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.

4. Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.

5. Combine the chicken with the celery, raisins and lemon peel.

6. When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

Spinach Salad With Berries and Curry Dressing

Ingredients

• 6 cups fresh spinach, torn into bite-size pieces

• 1 cup thickly sliced strawberries

• 1 cup blueberries, trimmed

• 1 small red onion, thinly sliced

• 1/2 cup chopped pecans

•

• Non-Fat Curry Dressing:

• 2 tablespoons balsamic vinegar

• 2 tablespoons rice vinegar

• 4 teaspoons honey

• 1 teaspoon curry powder

• 2 teaspoons Dijon mustard

• 1 pinch Salt and pepper to taste

Directions

1. Wash and dry spinach. Whip together dressing ingredients. Add to spinach and toss lightly. Add berries, onion and pecans. Toss lightly and serve.

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

Ingredients

• 2 teaspoons corn oil

• 1 skinless, boneless chicken breast half - cut into bite-size pieces

• 1/2 teaspoon garlic powder

• 1 1/2 tablespoons mayonnaise

• 1/2 lime, juiced

• 1/2 teaspoon ground ginger

• 2 teaspoons milk

• 2 cups fresh spinach, stems removed

• 4 fresh strawberries, sliced

• 1 1/2 tablespoons slivered almonds

• freshly ground black pepper to taste

Directions

1. Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.

2. In a bowl, mix mayonnaise, lime juice, ginger and milk.

3. Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

Vegetable Stock

Ingredients:
2 potatoes, coarsely chopped

2 onions, coarsely chopped

2 leeks, trimmed and coarsely chopped

2 carrots, coarsely chopped

2 turnips, coarsely chopped

1 celery stalk, coarsely chopped

3 cherry tomatoes, coarsely chopped

salt

Methods:

1. Place all the vegetables in a large pan, pour in 6 1/4 cups water, add a pinch of salt and bring to a boil.

2. Lower the heat and simmer gently for about 20 minutes.

3. Remove from the heat and let cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.

Pasta with Grape Tomatoes

Ingredients:

1/4 cup olive oil

2 large garlic cloves sliced thin

1 pint grape or cherry tomatoes, sliced in half

1/2 teaspoon red pepper flakes

2 large basil leaves, chopped

salt to taste

1 pound spaghettini pasta

freshly grated Parmagiano-Reggiano cheese for serving

Methods:

1. Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes,red pepper flake,basil,and salt.

2. Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.

3. Meanwhile,bring a pot of liberally salted water to a boil, add pasta and cook until al dente.

4. Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.

5. Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.

Sea Bream Wrapped in Cooking Foil 2

Ingredients:

* 1 Sea bream about 450 g (1 lb)

* 5 Small cherry tomatoes

* A small handful of capers

* A small handful of pitted green olives

* Some extra virgin olive oil

* A couple of potatoes

* Salt and black ground pepper for seasoning

Methods:

When buying the fish, ask your fishmonger to gut and scale it, but do not remove head and tail. At home, rinse the fish under fresh water and then pat it dry with kitchen paper.Cut a large piece of foil so that you can wrap your fish later. In the centre of the foil put a layer of greaseproof paper, roughly of the same length as your fish. Put some drops of olive oil on the greaseproof paper.

Spread the olive oil all around the greaseproof paper (use your fingers or a little brush).Slice the potatoes (thin slices) and lay the slices down. Then, drizzle some olive oil over the potato slices. The potato helps to absorb part of the liquid that may form in the bottom during the cooking.Take the fish and season its belly starting with a drizzle of olive oil.Then, season the belly with salt and black pepper.Put half of the capers inside the fish gills.

Next,stuff the belly with a third of the olives and tomatoes (cut in half). With the remaining tomatoes,capers and olives,spread them on top and around the fish. Drizzle with olive oil over the fish. Season the outside with salt.Season the outside with black pepper. Close the wrap, seal it folding the sides and put it onto an oven tray.Preheat the oven to 200°C (gas mark 6). When the oven is hot,put the tray into the oven and cook the fish for about 30-35 minutes.

Once the fish is cooked, remove the top skin and drizzle with some good quality olive oil

Ingredients:

* 2/3 cup warm water (110 degrees F/45 degrees C)

* 1 3/4 cups bread flour

* 2 teaspoons dry milk powder

* 2 teaspoons white sugar

* 1 teaspoon salt

* 1 tablespoon grated Parmesan cheese

* 1 1/2 teaspoons Italian seasoning

* 1 1/2 tablespoons margarine

* 1 1/4 teaspoons active dry yeast

Methods:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

2. Select the Medium Crust and Basic/White Bread settings, and press Start.

Mozzarella in a Carriage

Ingredients:

* 8 Slices of bread about 8-10 mm thick

* 1 Buffalo mozzarella ball with one ball you will make 4 slices

* 3 Eggs

* 30 ml (2 tbs) Milk

* 4 Anchovy fillets alternatively 4 little slices of cooked ham

* Salt and ground white pepper for seasoning

* Light olive oil for frying do not use sunflower oil!

Methods:

Cut the slices of bread,Pair the slices putting one on top of another and trim the edges to get rid of the crust. Also, the two slices must match in size.Cut the mozzarella ball into 4 slice.Pat dry the mozzarella slices using kitchen paper.Fill the pan with olive oil and start heating the oil.While the oil is getting hot, put the eggs in a large bowl and season with salt.Season with pepper.Stir with a fork for a few seconds.Add the milk.Stir again for a few seconds.

Take two slices of bread and top one slice with mozzarella. The slice of mozzarella has to be smaller than the slice of bread so that the two slices of bread can be joined and encase the mozzarella.Put one anchovy fillet onto the slice of mozzarella. The anchovy will give the mozzarella in carrozza a nice and delicate flavor (if you are concern about fish bones, you can use anchovy paste instead). Another option, if you do not like anchovies, is to top the mozzarella with a little square of cooked ham.Cover with the second slice of bread.

Press the sandwich down so that the two slices of bread join together, especially around the side edges.Now, take the sandwich and holding the two bread slices firmly together it is easier to do this using both your hands, dip each side edge for a fraction of a second into cold water.Then, dip the wet side edge into the flour. This will create a sort of glue that will help to seal the sandwich during the frying stage.

When the oil has reached the right temperature for frying, dip the whole sandwich (on both sides) into the egg wash. It will be a bit messy but do not worry too much about it!The sandwich is ready for frying.Put the sandwich into the pan (you can use a wooden spatula to slide the sandwich down into the pan) and fry for about 2 minutes or until golden brown.Then, using a wooden spatula, turn the sandwich onto the other side and fry for another 2 minutes.

Risotto with Fava Beans

Ingredients:

* 1/2 pound fresh, unshelled fava beans

* 4 cups chicken broth

* 3 tablespoons butter, divided

* 1 small onion, finely chopped

* 1 cup Arborio rice

* 1/4 cup white wine

* 1/4 cup grated Reggiano Parmesan cheese

* salt to taste

Methods:

1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.

2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.

3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
Italian-Style Omelet

Ingredients:

* Olive oil

* 1/2 cup chopped onion (1 small onion)

* 1 cup chopped red and/or green pepper (1 large pepper)

* 3 large cloves garlic, chopped or minced

* 9 to 12 eggs

* 1 tablespoon dried oregano (use fresh if available)

* 1 tablespoon dried parsley flakes (use fresh if available)

* 2 to 3 tablespoons freshly grated Parmesan cheese

* Salt and pepper to taste

Methods:

Heat about 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and peppers; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute.

Meanwhile, place the eggs in a large bowl with about 2 tablespoons water. Beat with wire whisk until frothy. Add the sauteed vegetables, herbs, cheese and seasoning. Beat until well combined. Heat about 3 tablespoons oil over medium-high heat in same skillet used to sauté the vegetables. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 4 minutes. Cut into quarter wedges and carefully turn each wedge to enable top side to get done, about another 2 minutes.

Spicy Deep Dish Pizza

Ingredients:

• 12 ounces Philadelphia Garden Vegetable Cream Cheese

• 4 large eggs

• 1 cup shredded pizza-blend cheese

• 1/2 teaspoon crushed fennel seeds

• 1/2 teaspoon oregano

• Olive oil-flavored cooking spray

• 1 cup grated Mozzarella Cheese, divided

• 1/2 cup seasoning blend (of dried onion, celery, pepper& parsley)

• 1 10-to-12 ounce can or jar pizza sauce

• 1 cup sliced mushrooms

• 12 slices pepperoni

• 1/2 lb. Italian sausage, cooked and crumbled

• 1/2 cup sliced black olives

Preparation:
Beat cream cheese until smooth. Add one egg at a time and beat to mix. Add pizza-blend cheese, fennel seeds and oregano. Spray 9″X13″ baking pan with cooking spray. Put about 1/2 cup of mozzarella cheese in the pan and pour cream cheese-egg mixture over. Top with seasoning blend. Bake at 375F for 30 minutes. Take out of the oven and spread on pizza sauce. Layer with mushrooms, pepperoni, sausage and olives. Sprinkle with remaining mozzarella. Return to the oven and bake for 10 more minutes, or until bubbly and golden brown.