Posts in : Ingredients grated Parmesan cheese
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- Posted by elimam
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Prep Time 10 minutes Cook Time 15 minutes Servings servings
Ingredients- 1 bunch thin asparagus spears trimmed
- 3 tablespoons Extra Virgin Olive Oil
- 1 ½ tablespoons grated Parmesan cheese (optional)
- 1 clove garlic minced (optional)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice (optional)
Prep Time 10 minutes Cook Time 15 minutes Servings servings
Ingredients- 1 bunch thin asparagus spears trimmed
- 3 tablespoons Extra Virgin Olive Oil
- 1 ½ tablespoons grated Parmesan cheese (optional)
- 1 clove garlic minced (optional)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice (optional)
Instructions-
Preheat an oven to 425 degrees F (220 degrees C).
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Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
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Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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- Posted by elimam
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Prep Time 30 minutes Cook Time 10 minutes Servings brikIngredients- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cans tuna packed in oil drained
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers or to taste
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
- 10 sheets phyllo dough
- 1 quart Extra Virgin Olive Oil for frying
- 1 lemon cut into wedges
Prep Time 30 minutes Cook Time 10 minutes Servings brikIngredients- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cans tuna packed in oil drained
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers or to taste
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
- 10 sheets phyllo dough
- 1 quart Extra Virgin Olive Oil for frying
- 1 lemon cut into wedges
Instructions- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
- Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
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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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Aug 1, 2016