ZUCCHINI e MELANZANE GRIGLIATE – Grilled Zucchini and Eggplants
Simple and fast, it is a great way to enjoy the taste of delicious ripe summer vegetables. Grilled vegetables (adding roasted bell peppers) can keep refrigerated for many days. Ingredients 2 zucchini, approximately 1/2 lb (225 gr) 1 eggplant, approximately 1/2 lb (225 gr) 2 garlic cloves, finely chopped 5 tablespoons Italian parsley, finely chopped [...]
Read more...POMODORI ALLA SICILIANA – Baked Tomatoes Stuffed with Anchovies, Tuna and Black Olives
Ingredients 4 firm ripe tomatoes, 3 to 4 inches in diameter (about 2 pounds) Salt 2 tbsp. extra-virgin olive oil ¼ cup onions, finely chopped ½ tsp. garlic, finely chopped 1 cup fresh white bread crumbs (made from 2 slices of fresh French or Italian toasted bread) 4 anchovy fillets, drained, soaked in cold water [...]
Read more...POMODORI AL FORNO – Roasted Tomatoes
Ingredients 6 Fresh Roma Tomatoes, halved lengthwise 3 tbsp. extra-virgin olive oil salt Freshly ground black pepper 2 tsp. garlic, finely chopped ¼ tsp. dried oregano ¼ cup plain dried bread crumbs 2 tbsp fresh grated Parmigiano Reggiano cheese Preheat the oven to 450 º F. Line a heavy baking sheet with foil. Place the [...]
Read more...PISELLI AL PROSCIUTTO – Braised Peas with Prosciutto
Ingredients 2 tbsp. extra virgin olive oil ¼ cup finely chopped onions 2 cups frozen peas, rinsed and drained 2 ounces prosciutto, cut in 1 by ¼ inch julienne strips (approx ¼ cup) salt freshly ground black pepper In a heavy 1 to 2 quart saucepan, heat the oil over medium heat. Add the chopped [...]
Read more...PEPERONATA – Braised Sweet Peppers with Tomatoes and Onions
Ingredients ¼ cup extra-virgin olive oil 4 cups onions (about 1 pound) sliced 1/8 inch thick 2 pounds green and red peppers, seeded and cut in 1-by-½ -inch strips (about 6 cups) 2 pounds tomatoes, seeded and coarsley chopped (about 3 cups) 1 tsp. red wine vinegar ½ tsp. salt Freshly ground black pepper Slice [...]
Read more...MELANZANE AL FORNO – Roasted Eggplant
Ingredients 6 small eggplants, halved lengthwise 3 tbsp. extra-virgin olive oil salt Freshly ground black pepper 2 tsp. garlic, finely chopped ¼ tsp. dried oregano 1 can diced tomatoes in juice, drained 2 tbsp fresh grated Parmigiano Reggiano cheese Preheat the oven to 450 º F. Line a heavy baking sheet with foil. Cut small [...]
Read more...FUNGHI ALLA GRIGLIA – Grilled Porcini Mushrooms
Ingredients 4 Large Porcini Mushrooms 3 tbsp extra-virgin olive oil 2 garlic cloves, finely chopped 2 tbsp flat-type Italian parsley, chopped salt Freshly ground black pepper Remove the stems from the caps (you may reserve for another purpose). Mix 2 tablespoons of the olive oil with the garlic, salt and pepper and brush over the [...]
Read more...FAGIOLINI CON POMODORI – Sauteed Green Beans with Tomatoes and Basil
Ingredients 1 ½ pounds Fresh green beans, trimmed 2 tbsp extra-virgin olive oil 2 garlic cloves, finely chopped 1 can diced tomatoes in juice 2 tbsp fresh basil, thinly sliced salt Freshly ground black pepper Brig a large pot of water to boil. Add green beans to the boiling water and cook until just crisp-tender, [...]
Read more...FAGIOLI CON PROSCIUTTO – Beans with Prosciutto
Ingredients 2 tbsp extra-virgin olive oil ¼ cup onions, chopped 1 tbsp. garlic, finely chopped 1 can diced tomatoes in juice 2 cans cannellini beans (or white kidney beans) rinsed and drained 2 ounces prosciutto, coarsley chopped salt Freshly ground black pepper Chop the onion and garlic. Heat the oil in a large, heavy skillet [...]
Read more...CAVOLO AFFOGATO – Sauteed Cabbage
Cabbage is very healthy. A very good choice to accompany any meat dish. A very simple recipe for cabbage: Cavolo Affogato (Sauteed Cabbage). “Affogato” means in Italian drowned, and in fact the cabbage is simply prepared in a covered sauté pan, where it can cook “drowning” in its own juices. Ingredients 2 – 3 tablespoons [...]
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