Wednesday, May 25, 2011

Marinated Mozzarella

 Serves 2 – 4
You will need:
  • 3/4 cup olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 8 ounces mozzarella (bite size mozzarella balls)
  1. In a bowl whisk together olive oil, garlic, basil, oregano, kosher salt and crushed red pepper. Pour over mozzarella. Cover and refrigerate for at least 4 hours.
  2. Serve.

Tuesday, February 15, 2011


  Categories: Italian, Beef, Main dish
       Yield: 4 Servings

       1 lb Top round steak
     1/3 c  Parmesan cheese
       2    Garlic cloves, chopped or
            -similar amount of garlic
     1/4 c  Raisins
       6 oz Mozzarella slices
       6 t  Butter
            Olive oil

   Cut steak into 4-6 pieces and pound each piece to flatten very thin.
   Place mozzarella and butter on each piece then sprinkle with
   Parmesan, garlic, salt and pepper. Roll each piece and tie securely
   with string.

   Saute in olive oil with salt and pepper until steak rolls are browned
   on all sides. Drop into your favorite tomato sauce and simmer 1 1/2
   hours or until fork tender. Remove from sauce, let cool slightly then
   carefully remove string and serve with your favorte pasta.

Thursday, January 27, 2011


Vintage refrigerators made in Italy come as a bit of a surprise. Most of us have never heard of Antonio Merloni S.p.A, at least I haven't, but this company also known as Antonio Merloni Domestic Appliances has quietly become the fifth largest appliance manufacturer in Europe, represented by such brands as Servis, Asko, Ardo and few others. Ardo makes several custom vintage refrigerator lines, including Fantasy with models like Italia, Police, Tulipani, Narciso, and Rosa Del Deserto, Gallery which features Van Gogh, Degas, Monet and Cezanne among others, and Onlyou with vintage fridges Rose, Rosse, Gigli and Sinfonia. Each refrigerator is energy efficient and all are priced in a lower to moderate bracket. But they look fresh and cute, and colors are incredible. Unfortunately, these Italian made vintage refrigerators are available in Europe only. In US, we would go for Big Chill retro refrigerators or Northstar fridges. Antonio Merloni S.p.A.

Thanks to

Monday, January 3, 2011

Baked Eggplant, Zucchini and Parmigiano Tortino

  Baked Eggplant, Zucchini and Parmigiano Tortino
Recipe By : Gilda Latzky (adapted from Union Square Cafe) Mastercook
  1   pound  eggplant, peeled and quartered lengthwise
   1  large Spanish onion, peeled & cut in 1/4" slices
     1/2  pound  zucchini, sliced in 1/4" rounds
     1/2  pound yellow squash, sliced in 1/4" rounds
     1/3  cup olive oil
   2 tablespoons   parmigiano cheese
   5  large eggs
     1/2  cup olive oil
     1/2  pint cream
   3 tablespoons   parmigiano cheese -- grated
              salt and pepper
   1 teaspoon oregano

Preheat oven to 325.

Oil a deep 2 quart (8 cup) baking dish.  Heat 1/4 cup olive oil in large
saute pan and cook onion slices very slowly until tender, but not brown.
Remove from pan.  Add the other 1/4 cup olive oil to the pan and saute
eggplant, zucchini and squash until tender.  Combine with the onion and
season with salt, pepper and oregano.

In the food processor, combine all ingredients for the batter.  Place in a
large bowl and combine with the cooked vegetables.

Pour into the prepared pan and cover with foil.  Bake for 45 minutes.  Remove
the foil and top with 2 tablespoons Parmigiano and bake for an additional 15
mintues or until set.

Monday, December 27, 2010


  SHRIMP FRA DIAVOLO          Yield: 6 servings
       2 ea Large onions, chopped
       4 ea Cloves garlic, chopped
       2 tb Olive oil
       1 ts Red pepper flakes
       1 ea Can Italian-style tomatoes
       1 ea Can Pasta-style tomatoes
       1 ea Can (29 oz) tomato sauce
       2 ts Sweet basil
       1 ts Mexican oregano
            1 pound shrimp, peeled
            Pasta of choice
   Saute onion and garlic in olive oil for 3 minutes; add remaining
   ingredients, except shrimp and pasta.  Simmer for 10 minutes.  Add
   shrimp and simmer until shrimp are translucent, about 4 minutes. Cook
   pasta of choice according to directions, drain, and top with sauce.
   We topped this dish with shredded cheddar cheese and black olives.

Thursday, December 23, 2010

Italian Rice Balls

    2      cups       white rice, cooked in 4 cups of water
    2                    eggs
    8      oz.          ricotta
    8      oz.          shredded mozzarella
    4      oz.          diced ham
    2      heaping   TBS Parmesan cheese
                          salt & pepper
   1/2  cup           seasoned bread crumbs
                          bread crumbs for coating rice balls
                          olive oil

To the cooked rice add all of the ingredients except the last two. Mixture
should be slightly wet. If it won't form into balls, add more bread crumbs. If
too dry, add another egg. Form into the size of meatballs. Roll in additional
bread crumbs. Gently place into skillet with enough oil to come up 3/4ths of
the way of the rice ball. Cook until well browned on all sides. Makes about 30 rice balls. Optional: Chopped meat and/or peas can be added to the mixture.

Friday, December 10, 2010


        Yield: 4 servings
       4    1 thick slices stale bread
       1    Red onion, finely sliced &
            -- soaked in cold water for
            -- 1 to 2 hours
       2    Ripe tomatoes, thinly sliced
       1    Cucumber, peeled & sliced
       2    Celery ribs, finely sliced
       1    Fennel bulb, quartered &
            -- finely sliced
       1    Red bell pepper, ribs & seed
            -- removed, finely diced
       1    Handful radishes, sliced
       2    Handful small black olivesi
            -- in brine
      12    Basil leaves, torn
       2 tb Red wine vinegar
       6 tb Olive oil
            Salt & pepper
   Soak the slices of bread in cold water to cover until moist, 10 to 15
   minutes.  Squeeze each slice between your fingers to get rid of extra
   moisture.  Tear into small chunks.
   Place the bread in a large bowl & add the onion, tomatoes, cucumber,
   celery, fennel, pepper, radishes, olives & basil leaves.  Mix the
     vinegar & oil, add lots of salt & pepper.  Pour over salad &
  serve at
   rom temperature.

Thanks to Masterchef