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.