Italian Recipies

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Pane alla Griglia con Olio d'Oliva - Grilled Bread with Olive Oil

1. 1 French bread baguette, cut into
2. 1-inch diagonal slices
3. 1/4 cup extra -virgin olive oil

Cuori di Carciofi con Aglio, Olio di Oliva e Prezzemolo - Artichoke Hearts with Garlic, Olive Oil and Parsley

• 3 Tbl olive oil
• 4 large garlic cloves, chopped
• 2 Tbl chopped Italian parsley
• 2 8-ounce packages frozen artichoke hearts, thawed
• Salt
• Pepper

Antipasto Misto - Mixed Antipasto

Here is a great antipasto which you can make the night before your party. It is Vegan if you don't serve or eat the mozzarella.

For the marinade:

• 1 large garlic clove, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon crumbled dried rosemary
• 1 teaspoon dried basil, crumbled
• 1 teaspoon dried orégano, crumbled
• 1/4 teaspoon dried hot red pepper flakes, or to taste
• 1/2 cup olive oil
• 3 large carrots, cut diagonally into 1/4-inch-thick slices
• 2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into
• 1/4-inch-thick slices (about 3 cups)
• 2 red bell peppers, roasted and cut into strips
• 2 yellow bell peppers, roasted and cut into strips
• a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and drained well
• 3/4 pound black or green brine-cured olives or a combination
• 1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
• 3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some upermarkets)
• two 7-ounce jars marinated artichoke hearts, rinsed and drained well
• 1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish

Make the marinade:

1. In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
2. In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well.
3. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.
   Serves 6 to 8.

Pinzimonio - Fresh Vegetable Platter with Olive Oil Dip

This is a recipe from Piedmont. Pinzimonio means "combination," and the dish consists of an assortment of the freshest vegetables available and some good-quality olive oil. Pick the vegetables from your garden, or go to a farmers' market. There need not be great variety: An arrangement of crisp carrots, radishes and spring onions would be wonderful, as would tender young artichokes and fragrant bulbs of fennel. Most of the vegetables are served raw, but some things, like string beans, are better blanched, and certain root vegetables, such as beets and potatoes, should be cooked thoroughly. The prosciutto and bread in this recipe are not traditional, but they add lots of flavor and substance. Quantities are left up to you; they will depend on the number of different vegetables served and the number of guests at the table.

• Assorted cut-up vegetables (such as carrots, cucumbers, red bell peppers, yellow bell peppers, cherry tomatoes, fennel bulbs, green onions and radishes)
• Extra-virgin olive oil
• Sea salt
• Crusty Italian bread
• Paper-thin prosciutto slices
• Arrange vegetables on platter. Allow guests to drizzle oil onto their plates and season oil to taste with salt. Serve olive oil with vegetables, bread and prosciutto.

Italian Barley

• 1/2 c Chopped onions
• 1/2 c Chopped sweet green peppers
• 1 Garlic clove; minced
• 1 cn Tomatoes; undrained/in chunk 16 oz. can
• 1/2 ts Dried oregano
• 1/2 ts Dried basil
• 2 c Water
• 5 1/4 oz Barley; 3/4 cup

Riso al Limone e Pinoli - Lemon Pine Nut Rice

• 1/2 cup extra virgin olive oil
• 1/2 cup of pine nuts
• 1/2 cup red bell peppers, seeded and chopped small
• 1/4 cup green bell peppers, seeded and chopped small
• 1/4 cup yellow bell peppers, seeded and chopped small
• 1 tablespoon fresh garlic, minced
• 4 scallions, minced
• 1 1/2 cups white rice, cooked
• 1/2 cup lemon juice, freshly squeezed
• 1/2 cup fresh parsley, minced
• 1 lemon, cut into wedges
• 6 fresh parsley sprigs

Risotto with Lemon and Herbs

This is my absolute favorite summer risotto.

6 cups vegetable stock, preferably homemade**Recipe follows

• 2 tablespoons minced shallots
• 1/4 cup extra virgin olive oil
• 2 cups Arborio rice
• 1/2 cup finely minced fresh herbs such as basil, parsley, rosemary, tarragon, mint, and marjoram
• Zest and juice of 1 lemon
• 1/2 cup freshly grated Parmesan cheese (optional)
• Salt and freshly ground black
• pepper to taste

1. Heat the stock in a saucepan or in the microwave and keep it at a simmer. In a large saucepan, saute the shallots in 2 tablespoons of the olive oil over medium heat until soft but not browned, about 3 minutes. Add the rice and stir until it is well coated with the oil and begins to become translucent, about 2 minutes. Add a cup of hot stock, stirring constantly until the rice has absorbed all the liquid.
2. Keep adding stock a cup at a time, stirring all the while and maintaining the heat at a simmer until all the stock is used and the rice is almost tender, about 18 to 20 minutes. Do not cook the rice too fast and try not to let it stick. It should be creamy and al dente.
3. Remove from the heat and stir in the remaining olive oil, all the herbs, the lemon zest and lemon juice, and the cheese. Cover and let rest for several minutes to allow the flavors to come together. Season with salt and pepper and serve immediately on warm plates. Decorate with sprigs of herbs or some lemon zest if you wish.
   Serves 8.

Caramelized Vegetable Soup Stock

For those who prefer a meatless all-purpose stock, this recipe produces a flavorful broth good on its own or as a basis for any number of dishes. Freeze it in ice cubes to add as a flavor enhancer to almost any savory dish.

• 3 tablespoons olive oil
• 3 large cloves garlic, peeled and halved
• 2 large onions, peeled and quartered
• 3 large leeks, white part only, chopped (reserve green leek tops)
• 4 large carrots, peeled and cut into chunks
• 3 large stalks celery, cut into 3-inch pieces (reserve leaves for broth)
• 1 small turnip, peeled and cut into chunks
• 10 cups water
• 1 cup coarsely chopped parsley, including stems
• 1/4 cup coarsely chopped fresh thyme, including stems
• 1 bay leaf
• 1/4 teaspoon peppercorns
• 1/4 teaspoon allspice
• 2 slices fresh ginger, cut into 1/8-inch thick slices
• salt and freshly ground pepper to taste

1. In a large heavy bottomed soup pot or Dutch oven, heat 2 tablespoons of the oil. Add garlic, onions, leeks, carrots, celery, and turnip and saute at a very low heat, stirring frequently, for 50 to 60 minutes until vegetables are golden and slightly caramelized. Add water and the remaining herbs and spices and reserved celery leaves.
2. Cover the stock entirely with the reserved green leek tops. Bring to a boil, reduce heat, and simmer for 11/2 hours. Strain the stock into a bowl through a sieve or colander, pressing firmly on the solids to extract as much of the liquid as possible, then discard vegetables. Add salt and pepper to taste to the broth. Cool and refrigerate or freeze.
   Makes 8 cups.

Chilled Cantaloupe Soup

Herb and fruit flavors blend deliciously in this refreshing light first course or hot summer day lunch.

• 6 to 8 medium tomatoes, peeled
• 1 large cucumber, peeled, seeded
• 1/2 cup coarsely chopped onion
• 1 cup vegetable stock - see previous recipe
• 1/2 teaspoon salt
• pepper to taste
• 1/2 teaspoon ginger
• 1 tablespoon fresh-grated lemon zest
• 4 teaspoons lemon juice
• 1 large cantaloupe, cut into 1-inch chunks
• 2 tablespoons chopped fresh basil
• Garnish with fresh mint

1. Puree tomatoes in a blender or food processor until smooth. Remove all but one-half cup to a large bowl. Add cucumbers and onion to the half cup of tomatoes left in the blender and puree. Combine blended mixture in a large bowl with tomatoes.
2. Stir in chicken stock, salt, pepper, ginger, lemon zest and juice. Chill several hours. Combine melon chunks with basil and chill. To finish, combine soup and melon chunks. To serve: Pour the soup into chilled bowls and put a few spoonfuls of melon into each. Garnish with mint leaves.