Have you ever gone out to dinner and had a dish that you absolutely loved? Have you ever wanted to make that same dish yourself at home? Now, there is no reason why you can’t make it yourself while in the comfort of home sweet home. You no longer have to fear the kitchen, even if you have never made a meal. With these step by step directions, you can make Italian dishes to die for. And are easy to make at home. Put away all of your fears about cooking, and follow these recipes to create some fantastic meals and appetizers that anyone at your table will have a big smile on their faces. Plus you can be proud to say that I made that. You will no longer have to hide the take out packages in the trash bucket.
White Bean And Prosciutto Bruschetta:
Strips of prosciutto top each toast and are topped in turn with a creamy mound of creamy white beans and sparkling of crisp red onion. If you like, serve these with the bruschetta duet to make a tantalizing trio.
1) 2 cups of drained and rinsed canned cannelloni beans ( 1 19 ounce can )
2) 1 1/4 teaspoons of wine vinegar
3) 1 tablespoon of olive oil
4) 3/4 teaspoon of chopped fresh thyme, or 1/4 teaspoon of dried thyme
5) 1/2 a teaspoon of salt
6) 1/8 teaspoon of fresh ground Black pepper
7) 2 1/2 teaspoons of fresh chopped parsley
8) 2 ounces of thin sliced prosciutto, fat removed, cut into thin strips
10) 2 tablespoons of minced red onion
To Make; Put the beans in a medium glass, or stainless steel bowl. Using a fork, mash the beans to a coarse puree. Stir in the vinegar, oil, thyme, salt, pepper, and two tablespoons of parsley. Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining 1/2 teaspoon of parsley and the red onion over the beans. This is one appetizer that is sure to please any guest at your next dinner party.
I have the perfect pairing for this recipe. White Wine Woodbridge Chardonnay by Robert Mondavi
Pizza With Garlic Cream And Nettles:
Nettles grow wild all year in northern California, and chefs Tyler Rodde and Curtis De Fede use them as many ways as they can. Because raw nettles can make you itch, it is best to handle them with gloves or tongs. Once cooked, the nettles lose their sting and have a deep, earthy flavor that’s delicious with garlic cream.
1) 2 tablespoons of unsalted butter
2) 1 or 2 bulbs of green garlic, depending on the size, see, size does matter. Or 3 scallions, white and tender green parts only, thinly sliced.
3) 1 tablespoon of dry White Wine
4) 1/4 cup of heavy cream
5) Semolina for dusting
6) Two eight ounce balls of pizza dough
7) 6 ounces of buffalo mozzarella, sliced
9) Fresh ground Black Pepper
10) 4 ounces of nettles
11) 2 tablespoons of extra virgin olive oil
12) Shaved Parmigiano Reggiano for serving
To Make; Place a pizza stone on the bottom rack of your oven and preheat to five hundred degrees for thirty minutes. Meanwhile, in a small saucepan, combine the butter with one tablespoon of water and bring to a simmer. Add the green garlic and cook over moderate heat until softened, about five minutes. Add the White Wine and cook for two minutes. Add the heavy cream and simmer over low heat until reduced by half, about five minutes.
On a semolina dusted work surface, stretch out one of the pieces of dough to a twelve-inch round. Transfer to a semolina dusted pizza peel. Spread half of the garlic cream on the dough, leaving a one-inch border all around. Top with half of the buffalo mozzarella and season with salt, and pepper. In a medium bowl, use tongs or wear gloves to toss the nettles with olive oil and season with salt and pepper. Mound half of the nettles on the pizza. Turn on the broiler.
Slide the pizza on to the stone on the bottom rack of the oven and broil for about five minutes, until golden brown and bubbling. Transfer the pizza to cutting board and garnish with shaved Parmigiano Reggiano. Repeat steps to make the second pizza.
The same wine that you used in the recipe is also a great wine to serve with this meal Chardonnay by Robert Mondavi
This perfect grilled vegetarian dish uses bread crumbs to add an extra layer of flavor to a classic Italian dish to die for. Tossed with fresh basil and lots of Parmigiano Riggiano to create a great topping for this grilled veggie meal.
1) 2 cups of fresh coarse bread crumbs
2) Extra virgin olive oil
3) 1 cup chopped basil
4) 1/2 cup of freshly grated Parmigiano Riggiano cheese
5) 3 pounds of eggplant, sliced lengthwise 1/2 an inch thick
6) Salt and freshly ground black pepper
7) 10 tomatoes, sliced 1 inch thick
To Make, Preheat your oven to 400 degrees. Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil, toss well. Bake for eight minutes until the bread crumbs are crisp and golden brown. Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.
Light a grill. Brush the eggplant with olive oil and season to taste with salt and fresh ground black pepper. Grill over moderate heat until charred and tender, about two minutes per side. Transfer the eggplant to a platter, fanning them out. Brush the tomatoes with oil and season with salt, and pepper. Grill over moderate heat until charred and hot, about one minute per side.
Arrange the tomato slices over the eggplant and drizzle with olive oil. Sprinkle the bread crumbs over the top and serve right away. Does this fill the craving for all you vegetarians?
Italian Sausage Burgers With Garlicky Spinach:
1) 10 ounces of baby spinach
2) 2 tablespoons of extra virgin olive oil
3) 2 garlic cloves
4) 1 teaspoon of anchovy paste ( optional )
6) 4 slices of provolone cheese
7) 1/4 cup of sun dried tomato paste
8) 4 round ciabatta rolls, split and toasted
To Make; In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about one minute. Drain and press as much water as possible. Wipe out the skillet.
In the same skillet, heat two tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook on high heat, stirring until fragrant, about one minute. Add the spinach, season with salt and pepper stir until coated, about ten seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4- inch patties, about 3/4 inch thick. Brush the burgers with oil and over moderate heat until browned and crusty on the bottom, about five minutes. Carefully flip the burgers. Top with cheese and grill until the burgers are cooked through and the cheese is melted, about five minutes longer. Spread the pesto on the rolls. Top with burgers and spinach and serve.
My choice for a pairing with this meal is Woodbridge Merlot by Robert Mondavi
Make It Your Own:
As with any recipe you are always encouraged to take a recipe and make it your own. Tweak the ingredients, play around and find a way that you can’t live without. Then you can call these Italian dishes to die for your own recipes. And, no one will ever know the difference. I sure as heck are not going to tell anyone that they are not.
Remember to drink responsibly, and never drink and drive. The life you save may very well be your own. Sincerely: John D. Have a blessed day my friends.