Tag Archives: Italian

Chopped Italian Salad

This is a flavorful and refreshing salad to enjoy during the hot days of summer. If you want it to hold up don’t add the tomatoes until you are going to serve it.

Chopped Italian Salad

  • 1/2 head of romaine lettuce chopped small
  • 1/2 head of red cabbage chopped
  • 1 cup gorgonzola cheese
  • 3 roma tomatoes chopped
  • 1 bunch of scallions chopped
  • 1/3 cup chopped kalamata olives
  • 1 can of garbanzo beans drained
  • 1 small jar of artichoke hearts drained and chopped
  • 2 Tbsp. chopped fresh basil

Prepare all of your ingredients and mix them together in a large bowl. Keep the tomatoes out until you are going to serve it. Serve with your favorite Italian dressing. I like Ken’s Balsamic Vinaigrette.

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Spinach Mushroom & Zucchini Lasagna

1Spinach Mushroom & Zucchini Lasagna

  • 1 package oven ready lasagna pasta
  • 1 – 24 oz jar tomato sauce
  • 1 – 32 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 zucchini squashes sliced
  • 1 – 8oz container baby bella mushrooms sliced
  • 1 – 10 oz jar sun dried tomatoes
  • 1 – 10 oz box frozen chopped spinach
  • 1 egg
  • 1 tsp minced garlic
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Thaw out the spinach and drain out all the water. Saute the mushrooms and spinach and set aside. Mix the ricotta cheese, egg, spinach, sun dried tomatoes, garlic, Italian spice, salt and pepper. Spread a layer of tomato sauce on the bottom of rectangular shaped baking dish. I used a 12″ X 9″ pan. Cover the sauce with three of the lasagna noodles, Spread a layer of ricotta cheese mixture on the pasta, then a layer of mushroom & zucchini, then a layer of tomato sauce and a layer of mozzarella cheese. Continue layering the same way. Top the lasagna with the Parmesan cheese. Cover in foil and bake at 375 for 30 minutes. Remove foil and bake for another 5 minutes.

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Mozzarella Fresca Appetizer

This is the perfect dish to enjoy when tomatoes are ripe and plentiful. Fresh Italian mozzarella cheese from Galbani®, cherry tomatoes, chopped pistachio nuts and a fig balsamic vinegar complete the dish.

Mozzarella Fresa Appetizer

  • 1 – 8 oz. container mozzarella fresca sliced in bite size pieces
  • 1 pint cherry tomatoes sliced in half
  • 1/4 cup chopped pistachio nuts
  • drizzle of fig balsamic vinegar reduction

Slice mozzarella cheese and tomatoes and mix together. Chop the pistachio nuts. Spread the cheese and tomatoes on a platter. Sprinkle with pistachios. Drizzle with fig balsamic vinegar and serve.

Mozzarella Fresca

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Turkey Panini with Apricot-Cranberry Mostarda

If you haven’t made mostarda, you must try it. ┬áThis wonderful condiment enhances the flavor of food especially cheese. I used ciabatta bread from La Brea Bakery which I purchase at my local grocery store.

Apricot-Cranberry Mostarda

  • 1 cup dried apricots
  • 1 cup dried cranberries (craisins)
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup garlic whole grain mustard
  • Salt to taste

Add the apricots, cranberries, vinegar, water and sugar to a sauce pan and heat up the ingredients for 5 minutes. Transfer the mixture to the food processor. Scoop it into a bowl and add the mustard and salt. Chill and store in the refrigerator.

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Apricot-Cranberry Panini

  • 1 loaf ciabatta bread
  • 3 slices provolone cheese
  • roast turkey meat for one panini
  • 2 Tbsp prepared mostarda

Slice the ciabatta bread for one panini. Spread the mostarda on the inside of the bottom and top of the bread. Place the turkey and cheese inside the bread and heat in a panini maker. I use a Breville panini press. It took about 8 minutes to grill and melt the cheese. If you don’t own a panini press, grill the sandwich in a frying pan the way you would prepare a grilled cheese sandwich. Be careful not to use too much mostarda or it will spew out and make a mess. Slice the panini in half and serve.

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Fettucine Alfredo

This is a dish I learned to make in the 1980s. My husband was a chef at a restaurant in Washington State and this was on the menu where he worked. Their version had pine nuts and it made the dish extra special. I don’t make it very often because it is high in calories and a little bit goes a long way in filling you up.

I plated it on a platter I purchased in Florence, Italy in 2002. There are many shops in Florence to purchase ceramics. I walked in and out of many of them and decided to make a purchase at the first one where someone greeted me. When I walked into this shop, the husband greeted me immediately and told me his wife painted the ceramics. His wife’s signature is on the bottom of the platter. I bought three platters from them that day. Their daughter was there too working on a painting. It was a memorable experience and one I think of every time I use their platters.

Fettucine Alfredo

  • 1 cup half & half
  • 2 tbsp unsalted butter
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 1 cup parmesan cheese
  • 1 zucchini sliced
  • 3 garlic cloves minced
  • 2 tbsp roasted pine nuts
  • 1/2 box fettucine noodles
  • Salt and Pepper to taste

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Cook pasta until it is al dente. Set aside. Saute’ garlic and zucchini in olive oil for 6 – 7 minutes. Set aside. Heat butter in a sauce pan until melted, add flour and stir until blended. Add cream and continue to stir on low while adding parmesan cheese. Continue to stir on low until it is creamy and blended. Toss pasta, garlic, zucchini and sauce in saute’ pan. Add pine nuts and sprinkle with parmesan cheese. Serve immediately.

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