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.

Enjoy!
lifesambrosia.com

Braciole

                                                                
                                  Braciole  

  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

            -powder

     1/4 c  Raisins

       6 oz Mozzarella slices

       6 t  Butter

            Salt/pepper

            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.

mainmeals

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
                        -------BATTER---------------------
   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.

SHRIMP FRA DIAVOLO

  

  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.
   Enjoy!

ZUPPA MATTA

                                                                           
  ZUPPA MATTA (BREAD SALAD WITH TOMATOES, FENNEL & CELERY)
        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

Baked Ziti With Ricotta Cheese

                                     Simple and easy. This dish is surprisingly delicious!             
                      

Baked Ziti With Ricotta Cheese
   Serving Size  : 8    
   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   15 oz  ricotta cheese, part skim milk -- or cottage
    2 eggs -- beaten
      1/4  cup grated Parmesan cheese
      1/4  teaspoon black pepper
    2  tablespoons   fresh parsley -- minced
   16 oz   pasta -- cooked and drained
   30  oz tomato sauce -- seasoned
    1 cup mozzarella cheese -- shredded



Preheat oven to 350 degrees F. In a large bowl, combine ricotta cheese, eggs,
Parmesan cheese and seasonings. In another bowl, thorou
ghly combine cooked pasta and sauce. Place half the pasta
mixture in a 13″ x 9″ baking dish. Evenly top with cheese mixture and remaining
pasta. Sprinkle with mozzarella cheese. Bake 35-40 minutes or until bubbly.

WELCOME

Thanks for stopping by my new blog. I hope you will find things you enjoy here. If you love everything Italian as much as I do, please come by often. I will try to include pictures, recipes, articles and other interesting things for your enjoyment!
fondly, Nancy