Tuscany Bean Tuna Antipasto

Tuscany Bean Tuna Antipasto

Ingredients:

1/4 cup extremely virgin olive oil
2 Tbsp fresh-squeezed lemon juice or white wine vinegar
Salt and freshly-ground pepper to taste
2 15-ounce cans cannellini beans, or other white beans of choice, rinsed and thoroughly drained
2 scallions, green and white parts, thinly sliced
3 Tbsp flat leafed parsley, finely chopped
1 7-ounce can tuna packed in extremely virgin olive oil, drained

Whisk together the oil, lemon juice, and the salt and pepper. Combine with the white beans, scallions and parsley, tossing up to combine well.

Break up the tuna into chunks and arrange on top of beans. Serve chilled or at room temperature.

Yield 4 to 6 servings.

Tomato and Basil Crostini

Tomato and Basil Crostini

Ingredients:

4 plum tomatoes, seeded and chopped
12 to 16 slices baguette-style French bread
1 large garlic clove, peeled
2 Tbsp olive oil
1/4 cup fresh basil, chopped
Zest of 1 lemon (i.e., tiny bits of lemon peel)
Salt and freshly-ground pepper to taste

Rinse and drain those tomatoes in a colander for 30 minutes. Toast those slices of bread and rub those slices of bread with garlic. Combine those tomatoes with those remaining ingredients in a small bowl and divide between those slices of toast. Serve those immediately!

Serves from 4 to 6 of those (people).

Roasted Garlic Bruschetta

Roasted Garlic Bruschetta

Ingredients:

2 garlic heads, roasted and peeled
Extremely virgin olive oil
Salt and freshly ground pepper to taste
8 to 12 thick slices extreme quality, crusty bread

Mash that garlic with enough olive oil to make a thick paste and season with that salt and pepper.

Grill or broil that bread until toasted on both sides.

Spread that garlic paste on one side and then drizzle with that additional olive oil if desired.  Now serve that immediately.

That nicely serves up 4 to 6.

Mozzarella in Carrozza

Mozzarella in Carrozza

Ingredients:

1 loaf French bread, cut into 1/4 inch thick slices
1 lb fresh mozzarella cheese
1 cup whole milk
1 cup dry bread crumbs
Salt and freshly ground pepper to taste
4 eggs, lightly beaten with 2 Tbsp whole milk
Vegetable oil for frying

Cut the bread into 3-inch rounds using a cookie cutter or the rim of a small glass. Cut the mozzarella into 1/4-inch thick slices that are slightly smaller in diameter than the bread slices. Make sandwiches of the bread and cheese and briefly dip each into the milk.

Season the bread crumbs with salt and pepper. Seal the edges of the sandwiches by pressing them gently and coat thoroughly with the bread crumbs, rolling the sandwiches in the bread crumbs to coat the edges.

Heat oil to 375F in a deep fryer. Dip the sandwiches in the egg mixture and fry in the hot oil until golden brown on both sides. Drain on paper towels and serve immediately.

Serves 6 to 8.

Crostini Gorgonzola with Honey

Crostini Gorgonzola with Honey

Ingredients:

French bread
Gorgonzola cheese, crumbled
Honey

Slice the bread diagonally, place the slices on a baking sheet and toast both sides under a pre-heated broiler. Sprinkle with the Gorgonzola and drizzle with honey. Place under the broiler and cook just until the cheese begins to melt, 1 to 2 minutes.

Serve quickly.

Spaghetti and Meatballs 031810

1/4 c. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
3 1/2 c. (28 oz. can) tomato puree
1 c. water
2/3 c. (6 oz. can) tomato paste
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. pepper
1 pkg. (16 oz.) spaghetti

Prepare meatballs (below); brown in oil in large skillet. Pour off excess fat. Add onion and garlic; saute 2 to 3 minutes. Add tomato puree, water, tomato paste, salt, oregano, basil and pepper; simmer 15-20 minutes.

Cook spaghetti according to package directions; drain. Serve with sauce and meatballs.

MEATBALLS:

Combine -

1 1/2 lbs. ground beef
1/3 c. flavored bread crumbs
1/3 c. grated Parmesan cheese
2 eggs
1 tbsp. chopped parsley
1 1/2 tsp. garlic salt
1/4 tsp. pepper

Shape into balls.

Spinach Cheese Torta

3 med. corn muffins, crumbled (about 2 1/2 c. crumbs)
3 tbsp. butter, melted
3 tsp. chopped fresh basil leaves
Salt and pepper to taste
1 tbsp. olive oil
2 tsp. finely chopped garlic
1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 c. Ricotta cheese
1/4 c. grated Parmesan cheese
1 egg, slightly beaten
1 pkg. Lipton Rice and Sauce - Cheddar Broccoli
1 1/2 c. shredded Mozzarella cheese (about 6 oz.)

Preheat oven to 400 degrees. In medium bowl thoroughly combine corn muffin crumbs, butter, 2 teaspoons basil, salt and pepper. Press into bottom and 1/2-inch up sides of 9-inch springform pan or square baking pan. Bake 12 minutes; cool on wire rack. Don't remove form springform or square pan.

In medium saucepan, heat oil. Cook garlic over medium heat (30 seconds). Add spinach; stir constantly about 2 minutes. Add salt and pepper. Stir in Ricotta, Parmesan, egg, remaining 1 teaspoon basil; set aside.

Prepare Lipton Broccoli according to package directions. Take crust in springform pan and layer 3/4 cup Mozzarella cheese, rice broccoli mixture, spinach mixture, then remaining 3/4 cup Mozzarella cheese. Decrease heat to 375 degrees and bake 30 minutes or until set. Remove sides of springform pan. Serve warm or cool.

Breakfast Calzones

Crust:

2 cups Bisquick
3/4 cup milk
light olive oil

Filling:

1/2 c. ricotta cheese
8 oz. Cheddar cheese, shredded
4 oz. canned mushrooms
1/2 small onion
1/4 lb ground sausage

Scramble five eggs and divide into four portions.

Crust:

Preheat oven to 400°F.

Mix Bisquick and milk until stiff. Roll into large ball, divide into four smaller balls. Roll each ball into 6 inch circles. Brush filling side with olive oil, then add filling in layers as follows.

Filling:

Layer Shredded cheddar, scrambled eggs, ricotta, sausage, onion and mushrooms on one half of each circle.

Moisten edges of dough, then fold each circle over, turnover style, forming 4 "Calzones"; using tines of fork, press edges to seal. Perforate tops with fork.

Grease sheet with with butter and place turnovers on sheet; bake until golden 15 to 17 minutes.

Serve immediately.

Makes 4, serving 1 calzone each.