Posts in : Cuisines Italian
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- Posted by elimam
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Prep Time 15 minutes Cook Time 30 minutes Servings servings
Ingredients- 1 can tomato paste
- 1 tablespoon honey
- 1 teaspoon dried basil
- 1 tablespoon Italian seasoning
- 1 loaf frozen bread dough thawed
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon parmesan cheese
Prep Time 15 minutes Cook Time 30 minutes Servings servings
Ingredients- 1 can tomato paste
- 1 tablespoon honey
- 1 teaspoon dried basil
- 1 tablespoon Italian seasoning
- 1 loaf frozen bread dough thawed
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon parmesan cheese
Instructions-
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
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In a bowl, blend the tomato paste, honey, and basil.
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Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese.
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Bake 30 minutes in the preheated oven, until the bread is lightly browned.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 35 minutes Servings servingsIngredients- 1 1/2 cups Extra Virgin Olive Oil
- 3/4 cup minced garlic
- 4 cans anchovy fillets packed in olive oil drained
- 3 cans sardines packed in olive oil drained
- 1 cup butter
Prep Time 15 minutes Cook Time 35 minutes Servings servingsIngredients- 1 1/2 cups Extra Virgin Olive Oil
- 3/4 cup minced garlic
- 4 cans anchovy fillets packed in olive oil drained
- 3 cans sardines packed in olive oil drained
- 1 cup butter
Instructions- Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 10 minutes Servings slicesIngredients- 1 loaf crusty Italian bread cut diagonally into serving slices
- 1/2 cup Extra Virgin Olive Oil
- 14.5 ounce Petite Tomatoes Diced
- 1/2 cup chopped sweet onion
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups shredded part-skim mozzarella cheese
Prep Time 10 minutes Cook Time 10 minutes Servings slicesIngredients- 1 loaf crusty Italian bread cut diagonally into serving slices
- 1/2 cup Extra Virgin Olive Oil
- 14.5 ounce Petite Tomatoes Diced
- 1/2 cup chopped sweet onion
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups shredded part-skim mozzarella cheese
Instructions- Preheat oven to 400 degrees F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown.
- Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese.
- Bake 3 minutes, or until cheese is melted.
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- Posted by elimam
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Servings servingsIngredients- 20 ounces cheese tortellini
- 1/3 cup red wine vinegar
- 3/4 cup Extra Virgin Olive Oil
- 1 1/2 tablespoons prepared Dijon-style mustard
- 2 cloves garlic minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 green onions thinly sliced
- salt to taste
- ground black pepper to taste
- 1 cup black olives
- 6 tablespoons grated Parmesan cheese
Servings servingsIngredients- 20 ounces cheese tortellini
- 1/3 cup red wine vinegar
- 3/4 cup Extra Virgin Olive Oil
- 1 1/2 tablespoons prepared Dijon-style mustard
- 2 cloves garlic minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 green onions thinly sliced
- salt to taste
- ground black pepper to taste
- 1 cup black olives
- 6 tablespoons grated Parmesan cheese
Instructions- Cook tortellini according to package directions--al dente.
- While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
- Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.
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- Posted by elimam
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Prep Time 30 minutes Cook Time 180 minutes Servings servingsIngredients- 3 jars marinated artichoke hearts undrained
- 1 jars roasted red bell peppers drained and sliced
- 1 can black olives drained
- 1 pound smoked provolone cheese diced
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves cut into thin strips
Prep Time 30 minutes Cook Time 180 minutes Servings servingsIngredients- 3 jars marinated artichoke hearts undrained
- 1 jars roasted red bell peppers drained and sliced
- 1 can black olives drained
- 1 pound smoked provolone cheese diced
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves cut into thin strips
Instructions- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
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Aug 1, 2016