EverybodyLovesItalian.com

Winter Caprese Salad Ingredients: 12 plum tomatoes, cut lengthwise in half 1 and 1/2 cups extra-virgin olive oil 2 cloves garlic 6 tablespoons freshly grated Parmigiano-Reggiano cheese 6 cups fresh basil leaves, plus a few leaves for garnish 4 tablespoons pine nuts 8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into […]

Sausages with Caramelized Onions and Radicchio Ingredients: 1 tablespoon butter 2 teaspoons extra virgin olive oil, divided 2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 and 1/2 cups) 2 large heads of radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups) 3 tablespoons balsamic vinegar 4 fully cooked […]

Fried Mozzarella with Anchovies, Capers, and Garlic Sauce Ingredients: Two 8-ounce balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3 to 1/2-inch thick rounds All purpose flour 1 large egg, beaten to blend 3 cups fresh breadcrumbs made from crustless French bread (about 8 ounces) 2 tablespoons (1/4 stick) butter 6 garlic cloves, […]

Bresaola Antipasto Ingredients: 4 ounces Italian bresaola, sliced paper-thin 2 ounces Grana Padano cheese shards 3 tablespoons extra virgin olive oil Juice of 1 lemon Freshly ground black pepper Directions: Arrange the bresaola slices, slightly overlapping, on a large serving platter. Cover with the Grana Padano cheese shards. Drizzle with olive oil and lemon juice. […]

Broiled Halibut with Mushroom Recipe Ingredients Halibut steak(s) Olive oil salt & pepper for the mushrooms 12 oz assorted mushrooms, sliced (used here: Maitake (hen of the woods), Oyster, and Shiitake) 2 – 3 tbsp olive oil 2 shallots, chopped 1/4 cup white wine 1/2 tsp fresh rosemary, chopped 1/2 tsp fresh thyme, chopped 1/2 tsp dried […]

Tomatoes Au Gratin Ingredients: 4 tomatoes, halved 3 canned anchovy fillets in oil, drained and chopped 1 onion, chopped 3 and 1/2 oz (100 grams) breadcrumbs 3 tablespoons extra virgin olive oil, plus extra for brushing and drizzling 1 fresh flatleaf parsley sprig, chopped 1 tablespoon capers, drained, rinsed and chopped Salt Directions: Scoop out […]

Zucchini Carpaccio Ingredients: 4 small zucchini (1 lb total) 1/3 cup loosely packed fresh mint leaves 2 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice 1/4 teaspoon fine sea salt 1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano Special equipment: Adjustable-blade slicer Directions: Cut zucchini diagonally into paper-thin […]

Gremolata Shrimp Serves 4. Ingredients: 1 large lemon 2 tablespoons extra virgin olive oil 20 raw large shrimp in shell Cayenne pepper (optional) 3 garlic cloves, minced 1/4 cup chopped flat-leaf parsley Coarse sea salt and freshly ground black pepper Directions: Peel the zest off the lemon with a potato peeler. Pile the pieces up […]

Chickpea and Arugula Soup Makes 4 to 6 servings. Ingredients: One (19-ounce) can chickpeas (2 cups), rinsed and drained 5 ounces baby arugula (8 cups loosely packed) 1 large onion, finely chopped 2 medium carrots, thinly sliced crosswise 1 celery rib (from inner part of bunch), thinly sliced 3 garlic cloves, finely chopped 1/2 California […]

Monkfish with Lemon Serves 4. Ingredients: 2 and 1/4 lbs (1 kg) monkfish 2 lemons 6 fl oz (175 ml) extra virgin olive oil 1 garlic clove, very thinly sliced Salt Directions: Preheat the oven to 220°C (425°F) Gas Mark 7. Remove and discard the membrane from the monkfish and break the backbone in a […]