Shrimp Capri

In this zesty recipe, quickly cooked, tender shrimp are coated in a delicious tomato sauce which has been flavored with olives, capers, garlic and hot peppers.
1 Pound Of Large Shrimp 2 Cloves Of Garlic, Minced 3 Tablespoons Olive Oil Salt & Black Pepper Dash Of Red Pepper Flakes (Optional) 1/2 Cup White Wine 2 Cups Chopped Tomatoes, Or Fresh Tomato Sauce 12 Black Olives, Pitted And Coarsely Chopped 2 Tablespoons Capers 1/4 Cup Fresh Parsley, Chopped 2 Tablespoons Butter Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly.

Shrimp Cocktail Antipasti di Scampi

This is a nice, light appetizer, or party food. Buy the freshest shrimp you can find, and use ones medium large to large in size. This is a nice, light appetizer, or party food. Buy the freshest shrimp you can find, and use ones medium large to large in size.
1 Pound Large Shrimps 1 Hard Boiled Egg 1 Teaspoon Dijon Mustard 3 Tablespoons Olive Oil Jiuce Of 1/2 Lemon 6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It) Dash Of Worcestershire Sauce 2 Tablespoons Dry Sherry 2 Tablespoons Heavy Cream Salt & Pepper To Taste To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs. Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool. Refrigerate until you are ready to serve them. Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop the blender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are ready to serve. To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange the shrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold. Sauteed Mussels Cozze

Simple, yet delicious. This recipe is so easy it is hard to believe it tastes so good!
3 Tbs. Olive Oil 1 Medium Onion, Chopped 2 Stalks of Celery, Chopped 3-4 Cloves of Garlic, Minced Salt & Pepper to Taste 1/2 Cup Dry White Wine 1 Cup Water 1 (14 oz.) Can Chopped Tomatoes 3 Pounds Mussels, Scrubbed with Beards Removed

1/4 Cup Chopped Fresh Parsley Heat the oil in a large saucepan and saut the onion, celery and garlic until translucent. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce becomes too thick. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add the parsley just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

Risotto With Caramelized Onions And Roasted Chicken In this recipe, onions caramelized with balsalmic vinegar are combined with creamy risotto and moist roasted chicken to create an unforgettable dish. The chicken is optional and can easily be eliminated, particularly if you wanted to use this dish as a first course before an entre of meat or fish. In that case, I would offer a little grated cheese such as parmesan or pecorino to top the risotto when serving. You may choose to roast your own chicken, or purchase a rotisserie chicken from your local market.
1/4-Cup Olive Oil 1 Medium Onion, Coarsely Chopped 1/4 Cup Aceto Balsamico di Modena (Balsamic Vinegar) 1/4 Cup Dry White Wine 1 1/2 Cups Arborio Rice 7-8 Cups Chicken Broth 2 Cups Roasted Chicken Cut Into Bite Sized Pieces (Optional) 2 Tablespoons Butter Salt & Pepper 2 Tablespoons Fresh Chopped Thyme or Parsley Heat all of the oil except 2 tbs. in a medium sized saucepan, and begin browning the onions over medium heat, stirring frequently. Cook until they are a dark, golden brown. Remove from the heat and stir in the balsamic vinegar. Set aside. In a separate pan, add the 2 tbs. oil, then the rice, and mix well. Cook for only a minute or two, and then add the white wine. Stirring continuously over medium low heat, begin to add a little of the broth, adding more as each addition is absorbed. Cook in this manner for about 20 minutes or until the rice is al dente. Add the onions and cook until heated through. Remove from the heat and stir in the butter and the roasted chicken. Season with salt and pepper as needed, and serve, sprinkling each dish with a little fresh thyme or parsley.

Timbale di Riso This is a traditional Sicilian dish which consists of a tasty combination of layered rice, meats, vegetables and cheese that makes a stunning presentation.
2 Cups Arborio Rice 3 Eggs 2 1/2 Cups Freshly Grated Pecorino Cheese 1/2 Cup Mozzarella Cheese, Cut Into 1 Inch Cubes 1/2 Pound Ziti or Penne Pasta 2 Cups Warm Tomato Sauce Made With Tiny Meatballs (Just Follow The Recipe Given, Making 1 Inch Meatballs.) 1/2 Cup Fresh Or Frozen Peas 1/2 Cup Bread Crumbs Salt & Pepper Cook the rice in a pot of boiling water until al dente, about 20 minutes. Drain, and transfer to a large bowl to cool. Once completely cooled, stir in two of the eggs, and one cup of the pecorino cheese. Cover and let sit in the refrigerator for 6 hours. Next, cook the pasta in salted water until it is just short of being al dente, still a little firm to the teeth. Drain, transfer to a bowl, and add one cup of the sauce with tiny meatballs. Add the peas, 1/2 cup of the pecorino, and the diced mozzarella. Set aside. Preheat the oven to 400 degrees F. To prepare the timbale, oil a 2-quart ovenproof bowl well, and sprinkle with the bread crumbs. With moistened hands, line the bowl with some of the rice mixture over the walls of the bowl, about 1/2 inch thick. Add the pasta into the bowl, and then top this with the remaining rice,

pressing the rice well to seal. Beat the remaining egg, and then brush this over the top of the timbale. Bake until it is golden brown, about 1 hour. Let it rest 10 minutes, and then carefully loosen the edges with a knife. Turn it over onto a large platter, tapping the bottom if it seems to be sticking. Slice into wedges and serve with a little of the remaining sauce, offering cheese at the table.

Risotto Primavera This risotto is perfect each spring as the new vegetables arrive in the store. You can vary the recipe as you choose by adding other spring vegetables from time to time as well. Just keep all vegetables cut into bite sized pieces.
6 Tbsp. Unsalted Butter 2 Tbsp Removed To Finish The Dish 1/4 Cup Finely Chopped Onion 1 Large Clove Of Garlic 2 Cups Arborio Rice

1/2 Cup White Wine

6 Cups Chicken or Vegetable Broth 1 Cup Fresh, Shelled Fava Beans 6 Small To Medium Artichokes, Cleaned And Thinly Sliced 6 Spears Fresh Asparagus Cut Into 1 Inch Pieces 1 Cup Finly Chopped Ripe, Fresh Tomato, Seeded And Coared 1/2 Cup Fresh, Chopped Parsley 1/2 Cup Grated Parmesan Cheese Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until translucent. Add the artichoke slices and cook one minute. Next add the garlic and cook another minute. Add the rice and stir until it is well coated with the butter. Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. About 15 minutes into the cooking time, add the asparagus, fava beans and tomatoes and continue cooking for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter. parsley and the parmesan cheese. Serve, offering additional cheese if desired.

Bruschetta With Broccoli Rabe: 1 Pound Cima di Rape - (Broccoli Rabe) 3 Tablespoons Olive Oil 2 Large Garlic Cloves - Thinly Sliced Pinch Hot Red Pepper Flakes Slice Fresh Pecorino or Mild Provolone Trim the broccoli rabe, clean and cut into 1 inch pieces. Cook in boiling salted water, about 3-5 minutes, or till tender. Drain well. Heat oil in pan, adding garlic and pepper flakes. Before garlic browns, add the broccoli rabe, and swirl around to coat with the oil mixture. On each slice of bruschetta, place a little broccoli rabe mixture, then a slice of cheese. Place toasts back under broiler till cheese begins to bubble. Serve. Bruschetta With Eggplant: 1 Small Eggplant - (about 3/4 Pound) 3 Tablespoons Olive Oil

Salt And Pepper 1 Large Ripe Tomato - Cored & Chopped 1/4 Cup Fresh Basil 1/2 Cup Ricotta Salata or Feta Cheese Crumbled Preheat oven to 375 degrees F. Place the eggplant on a baking pan, and cook for about 1 hour or untill it is soft. Cool slightly, remove skin, and process in a food processor. Add 1 tablespoon of oil, salt and pepper. Mix the tomatoes with the basil, and set aside. Spread the toast first with the eggplant puree, then sprinkle on some tomatoes, then a little crumbled cheese. Serve immediately.

Panzerotti Serves 4
by Deborah Mele

These tasty fried pastries make a great appetizer or between meal snack. Here is just a basic filling, but you can fill them with almost anything!
2 Balls Basic Pizza Dough- Defrosted 1 1/4 Cups Diced Tomatoes, or Prepared Tomato Sauce 10 oz. Mozzarella Cheese, Thinly Sliced Salt And Pepper 2 Tablespoons Fresh Basil, Finely Chopped Oil For Frying

If using fresh tomatoes, place in a small pot and cook until they produce a thick sauce, about 10 minutes. Take the prepared dough after the first rising, and shape it into a long loaf, and divide it into 12 parts. Roll each of these parts on a lightly floured surface into a 3-4 inch diameter circle. Place a spoonful of tomato mixture on each circle, sprinkle with fresh basil, salt and pepper and cover with a slice of mozzarella. Lightly moisten the edges with water and pinch to seal. Fry in batches until golden brown. Drain well on paper towels and serve hot. Baked Stuffed Peppers Peperoni Imbottiti
Serves 4
by Deborah Mele

This is a great light recipe that can be used as a vegetable side dish or an appetizer. Use fresh mozzarella for the best results. You can assemble this dish up to two days in advance, and then just bake before serving.
8 Bell Peppers of Any Color-Leaving them Whole 1 Pound of Fresh Mozzarella 1 Bunch Fresh Basil Leaves Salt & Pepper Fresh Grated Parmesan Cheese 2 Cups Prepared Homemade Tomato Sauce Preheat the oven to 375 degrees F. Make a 2-3 inch slit along one side of each of the peppers. Remove the seeds and membranes carefully through this slit. Slice the fresh mozzarella into 1/4 inch thick slices the same length as the peppers. Insert these slices into the peppers. Add a few basil leaves finely chopped on top of the cheese, and sprinkle with salt and pepper. Oil a large baking pan lightly, and lay out the peppers across the bottom, slit side up. Spoon the sauce over top of the peppers and sprinkle well with parmesan cheese. Bake until bubbly and browned, about 1 hour. Serve hot or at room temperature, garnished with fresh basil leaves.