Rocca di Frassinello Poggio Alla Guardia 2009

Type: Italian Red

Winery: Rocca di Frassinello

Region: Italy > Tuscany

Red Wine

 

International Wine Cellar 92
"Good dark ruby. Aromas of dark cherry, blueberry, milk chocolate and pepper are lifted by an intense violet note. Pliant, concentrated and sweet, with luscious red fruit and dark berry flavors. Finishes with strong but well integrated tannins and good acid lift. A very impressive entry-level wine."

James Suckling 91
"A rich and stylish red with plum, chocolate, spices and fresh flowers. Full and velvety, with lovely ripe tannins and a fruit. Soft and delicious. Drink now."~J.S.

Ruffino Modus 2009

Type: Italian Red

Winery: Ruffino

Region: Italy > Tuscany

Red Wine

 

James Suckling 95
"Alluring aromas of currants and fresh herbs with hints of rose petals. Full body, with juicy tannins and a tangy, fruity, and refreshing finish. Tar and spice undertones. A blend of Sangiovese, Cabernet Sauvignon, and Merlot. Drink or hold."

International Wine Report 92
"The 2009 Ruffino Modus comes predominantly from the vineyards of the Poggio Casciano Estate and from other selected vineyards of the Ruffino Estates in Tuscany. It delivers beautiful aromas and flavors of fresh blackberries, dark cherries, smoke, scorched earth, and some dark chocolate. This is supported by a full muscular body with polished tannins and long juicy finish."

Wine Spectator 90
"This rich, full red's suave texture sets the stage for cherry, leather and underbrush flavors. The tannins match its rugged character, leaving a dusty, mouthcoating impression. Sangiovese, Cabernet Sauvignon and Merlot. Best from 2014 through 2023."

Santi Soave Classico DOC Monteforte 2011

Type: Italian White

Winery: Santi Soave Classico

Region: Italy > Veneto

White Wine

 

Decanter 95
"Part of the GIV group, this Valpolicella-based house sources fruit from a network of growers in the various Verones zones. Some 45,000 bottles of this wine are produced annually from tufa-based vineyards around Monteforte d'Alpone. Cryo-maceration and frequent battonage during several months on the fine less help extract the maximum from the fruit. Following fermentation, a small proportion of wine from the later-harvested, lightly dried grapes is added back to the mix to boost aroma and structure. Oenologist Luca De Palma claims the inspiration for this grew out of his familiarity with the ripasso process used for producing red wines locally."

"Waxy, bready, ripe and with some concentration. Lovely elegance and layers of complexity on the nose which bodes well. Spicy palate with lovely depth of flavour. Crisp finish with fresh minerality."~JH

Leone di Castris Villa Santera Primitivo di Manduria 2009

Type: Italian Red

Winery: Leone di Castris Villa Santera

Region: Italy > Puglia

Red Wine

 

Wine Advocate 90
"The 2009 Primitivo di Manduria Villa Santera is a joyous red bursting with varietal character. Dark fruit, licorice, clovers and flowers emerge with lovely inner sweetness, adding complexity to the dense, expressive fruit. This is another winner from Leone de Castris. Anticipated maturity: 2010-2014."

"If these wines are any indication, recently arrived consulting oenologist Riccardo Cotarealla is having a profound impact on quality at Leone de Castris."

G. D. Vajra Barolo Albe 2008

Type: Italian Red

Winery: G. D. Vajra

Region: Piedmont > Barolo

Red Wine

 

Wine Advocate 93+
"The 2008 Barolo Albe is flat-out delicious. The Albe has often been a big step below the flagship Barolo Bricco delle Viole, but not in 2008. Although softer and rounder than that wine, there is plenty of vintage character in this vibrant, beautifully articulated Barolo. Sweet dark cherries, incense, licorice and tobacco are all wrapped around a pliant finish. The 2008 is accessible even today, and is a great – and I mean great – introductory Barolo for the year. Anticipated maturity: 2013-2020."~AG

Wine Spectator 94
"The rose, strawberry and cherry aromas and flavors are beautifully displayed on the elegant frame in this pure and delicately wrought red, which shows harmony and depth. The fine lingering finish expresses energy, with a mineral element. Best from 2015 through 2032.." ~ B.S.

Rocca di Frassinello Le Sughere di Frassinello 2009

Type: Italian Red

Winery: Rocca di Frassinello

Region: Italy > Tuscany

Red Wine

 

Wine Advocate 93
"The 2009 Le Sughere di Frassinello is simply dazzling in this vintage. Expressive floral notes are woven throughout a fabric of vibrant dark fruit in this intense, supple red. Racy and expressive from start to finish, the wine impresses for its fabulous harmony and ripe, explosive finish. Le Sughere is best described as the estate s second label. It is a 50% Sangioveto, 25% Merlot and 25% Cabernet Sauvignon, aged 12 months in French oak, 50% new. Anticipated maturity: 2012-2021. "

International Wine Cellar 93
"Ruby-red. Pungent oak spices, black cherry, cocoa and sweet pipe tobacco on the very pure nose. Silky and opulent in the mouth, with jammy dark cherry and chocolate flavors. Impressively dense, lush and long, with a strong repeating note of cocoa on the finish. Excellent for a wine that's not the estate's flagship bottling."

Wine Spectator 91
WS TOP 100 2011 Rank 69
"This red is imbued with black currant, cherry and cedar aromas and flavors. The tannins are firm, but nicely entwined with the texture, and this finishes with a harmony of fruit and spice. Sangiovese, Cabernet Sauvignon and Merlot. Best from 2014 through 2022."

Italian Bruschetta with Sauteed Mushrooms

TOTAL TIME: 26 min

 

Prep: 10 min

 

Cook: 16 min

 

YIELD:4 to 6 servings

 

LEVEL:Easy

Ingredients

• Italian bread, sliced
• 3 tablespoons extra-virgin olive oil, plus extra as needed
• 3 cloves garlic, chopped
• 1 pound mixed mushrooms, chopped (recommended: shiitake, portobello, crimini)

• 1 handful fresh flat-leaf parsley, leaves picked and freshly chopped
• 1 small handful fresh thyme, leaves picked and freshly chopped
• Salt and freshly ground black pepper

 

Directions

Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.

In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
Cook's Note: Does it need another bit of olive oil? Add some more olive oil, if needed.

Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.

Notes

In Italy, by definition, a bruschetta is a flame-toasted thick slice of bread dressed with any kind of sauce, topped with extra-virgin olive oil, some salt and some pepper.

Italian Risotto Croquettes: Arancini Di Riso

TOTAL TIME:14 hr

 

Prep:1 hr

 

Inactive Prep:12 hr

 

Cook:1 hr
 

YIELD:6 to 8 servings
 

LEVEL:Easy

Ingredients

• 4 cups vegetable broth
• 2 tablespoons butter
• 1/2 white onion, finely chopped
• 2 stalks celery, finely chopped
• 1 cup arborio rice
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine
• 1/2 cup, plus 1/3 cup finely grated Parmesan cheese

• 3 eggs
• Handful fresh flat-leaf parsley, leaves picked and finely chopped
• 1/2 cup finely chopped ham
• 1/2 cup chopped fresh mozzarella cheese
• 1 cup all-purpose flour
• Bread crumbs
• Vegetable oil, for frying

Directions

Bring your vegetable broth to a simmer.

Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.

Separate 1 egg and reserve the yolk.

In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.

Whisk two eggs in a medium bowl.

Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.

Roll, roll, roll your risotto into balls.

One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.

Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.

When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!

The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.

Remove the risotto balls to paper towel-lined plates.

Notes

Allow to cool just slightly before serving...especially if you are serving it to kids, they can really get hurt.
This recipe works great with risotto leftovers, especially vegetable-based ones. In general though, I would not make croquettes with seafood risotto...I usually do not save leftovers.

Italian Curried Butternut Squash Soup with Paneer (Indian Cheese) Croutons and Turmeric Oil

TOTAL TIME:8 hr

 

Prep: 30 min

 

Inactive Prep:6 hr

 

Cook:1 hr 30 min

YIELD:1 1/2 quarts, 6 first-course servings

 

LEVEL:Intermediate

Ingredients

• 2 pounds butternut squash, halved and seeds removed
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, plus a pinch
• 3 tablespoons olive oil
• 1 tablespoon Madras curry powder
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup minced ginger
• 1 tablespoon minced garlic

• 3 1/2 cups chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons butter, room temperature
• 2 slices thin sandwich bread, crusts removed
• 1/2 cup paneer cheese, recipe follows
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground turmeric
• 8 sprigs cilantro, for garnish

• 4 quarts whole milk

• 4 tablespoons distilled white vinegar

Directions

Preheat the oven to 400 degrees F.

Place the squash cut side up on a parchment lined sheet pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.

Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the chicken stock and reserved squash to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened.

Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth. Season with the remaining 1/2 teaspoon salt and a pinch of pepper. Add the cream and chopped cilantro to the soup and keep warm as you make the croutons.

Spread the butter on both sides of the sandwich bread. Set a 10-inch saute pan over medium-low heat. Place the bread in the pan and saute until golden brown on both sides, about 2 minutes per side. Remove from the pan and allow to cool. Once cool enough to handle, spread 1/4 cup of the paneer on 1 side of both slices of bread. Use a knife to cut diagonally across the bread to make 2 triangles. Cut each triangle diagonally again to make a smaller triangle. Reserve for plating the soup.

To make the turmeric oil, combine the extra-virgin olive oil with the turmeric and stir until combined.

To plate the soup, place 1 cup of the soup in each of 6 warmed soup bowls. Float a crouton in the center of the soup, place a sprig of cilantro on top of the paneer, and drizzle a teaspoon of the turmeric oil around the crouton.

Recipe courtesy Nidhi Gupta

Start by boiling the milk in a big pan, enough to hold all at the same time. Stir the milk constantly from the start, so that milk doesn't burn or stick to the bottom of the pan. If it burns, then there will be parts of burnt milk in cheese and it won't be as white as it should be. When it starts to come to a boil, add vinegar at that time and stir constantly. It will break and turn into cheese. Now, put a thin cotton cloth over the sieve and drain all the contents of the pan over it. Wash it under running water with your hand so that the smell of vinegar goes out. Now drain it and put it under something heavy and let it sit for 4 to 6 hours. Remove it from the cloth and cut it and use it as required; this is the hard version. It can also be used after it is washed, which is the soft version.

Italian Arugula and Roasted Fruit Salad with Panettone Croutons

TOTAL TIME:1 hr 35 min

 

Prep: 20 min

 

Cook:1 hr 15 min

YIELD:6 servings

 

LEVEL:Easy

Ingredients

• 3 cups 1-inch cubes panettone (about 6 ounces)
• 1 cup fresh cranberries (thawed if frozen)
• 1 cup red seedless grapes
• 2 Bartlett pears, cut into 8ths and cored
• 2 plums, cut into 8ths and pitted
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested

• 1 tablespoon sugar
• 1/4 cup orange blossom honey
• 1/4 cup canola oil
• 2 tablespoons heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 ounces arugula greens

Directions

Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.

Italian Antipasto di Ricotta: Simple Ricotta Antipasto

TOTAL TIME: 5 min

 

Prep: 5 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

• 1 pound/450 g fresh sheep's milk ricotta cheese
• Freshly ground black pepper

• Freshly grated zest of 1 lemon
• Extra-virgin olive oil, for drizzling

 

Directions

Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and plate. Top with more lemon zest and pepper. Drizzle with extra-virgin olive oil.

Roasted Squash and Beef Carpaccio Salad

                                                           

TOTAL TIME: 15 min

 

Prep: 10 min

 

Cook: 5 min

YIELD:Serves 4 as a main

 

LEVEL:Easy

Ingredients

• 1 large butternut or onion squash
• Olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 dried red chile, roughly chopped
• 1 teaspoon dried oregano
• Sea salt and freshly ground black pepper
• Pinch ground cinnamon

• 3 1/2 ounces/ 100 g vacuum-packed chestnuts
• 1/2 bunch fresh rosemary, leaves picked
• 1 (13-ounces/ 350 g) beeffillet (in one piece)
• 1 heaped tablespoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon
• 4 handfuls of light and interesting salad leaves, such as mustard cress, radicchio or watercress, washed and spun dry
• Parmesan cheese

Directions

Preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Wash your squash then carefully cut it in 1/2. Scoop out the seeds then pick through them and put some of the nicest ones in a small pan with a lug of olive oil. Get rid of the others and any stringy flesh.

Fry the seeds until golden, then remove from the heat and keep to one side.

Cut your squash halves into thin wedges and arrange in a roasting tray. In a pestle and mortar, bash up the fennel, coriander seeds, dried chile, oregano with 1 teaspoon salt and a pinch of pepper until fine. Tip these spices all over the squash then sprinkle over the cinnamon. Crumble the chestnuts directly into the tray, then drizzle with just enough olive oil to coat everything. Toss everything together with your hands then pop in the hot oven to cook for 40 to 45 minutes until beautiful, golden, and soft when you pinch it.

Take the squash out of the oven and sprinkle over a pinch of salt from a height. Carefully tip the golden seeds into the tray, leaving the oil behind in the pan. Put your rosemary leaves on a board with a good pinch of salt and pepper and finely chop them. Roll your beef around on the board until it is well coated in the rosemary. Return your pan of oil to a high heat, and once it is screaming hot, add the beef. Sear it for about 1 minute to 1 minute 30 seconds so it browns, then turn it over and do the same on the other side.
Cook's Note: Remember you're searing the beef to get a bit of colour on the outside, not cooking it - it should be blue in the middle.

Meanwhile, make your dressing. Add the mustard, extra-virgin olive oil and lemon juice to a bowl and mix well. Have a taste and check the seasoning then put aside.

Use a really sharp knife to slice the beef up as thinly as you can without hacking it up or ruining it! Go thicker to do it nicely if you need to. Carefully, push the flat blade of a knife over each slice of beef, flattening it so it spreads out more. Arrange the slices on a large platter and sprinkle over a pinch of salt (the seasoning won't have flavoured the centre of the beef).

Arrange the roasted squash over the top, then scatter over any roasted chestnuts and toasted seeds left behind in the roasting tray. Drizzle over that wonderful dressing, then lightly dress your salad leaves and pop them on top. Take it to the table with a block of Parmesan for shaving over and let everyone can help themselves.

Grilled Vegetable Salad

TOTAL TIME: 40 minPrep: 20 min

 

Cook: 20 min

LEVEL:Easy

Ingredients

• The best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chiles, and radicchio
• Olive oil

• Kosher salt and freshly ground black pepper

• Emeril's ESSENCE Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

Preheat a grill to medium-high.

Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.

Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until desired doneness.

Remove the grilled vegetables to a serving platter and serve warm.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Goat Cheese and Herb Stuffed Radicchio Leaves

TOTAL TIME:4 hr 15 min

 

Prep: 10 min

 

Inactive Prep:4 hr

 

Cook: 5 min

YIELD:12 stuffed radicchio leaves

 

LEVEL:Intermediate

ingredients

 

• 1 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil leaves
• 1 teaspoon dried thyme

• 3 scallions, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
• 12 radicchio leaves, cleaned

Directions

Special Equipment: a deep-fry thermometer

In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.

Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.

Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.

To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goa cheese in each leaf. Drizzle with additional herb mixture and serve.

Vegetables with Olivada

TOTAL TIME: 5 min

 

Prep: 5 min

 

YIELD:4 servings (1 cup olivada)

 

Ingredients

OLIVADA:

• 1 can medium, pitted, black olives, drained
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 small clove garlic, coarsely chopped
• Salt and freshly ground black pepper
• 3 carrots, peeled and cut into 2 by 1/2-inch sticks
• 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
• 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
• 1 cup cherry tomatoes

 

Directions

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.

Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

Antipasti Platter

 

TOTAL TIME:14 hr 15 min

 

Prep: 40 min

 

Inactive Prep:12 hr 20 min

 

Cook:1 hr 15 min

YIELD:6 to 8 servings

 

LEVEL:Easy

Ingredients

• 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
• 1/2 pound Parmigiano-Reggiano, cut into irregular chunks
• Pinzimonio, recipe follows

• Marinated Olives, recipe follows
• Roasted Pepper Salad, recipe follows
• 1 loaf focaccia bread, sliced

PINZIMONIO:

• 1/2 cup olive oil
• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

MARINATED OLIVES:

• 3 tablespoons olive oil
• 1 tablespoon lemon zest
• 1/2 teaspoon dried crushed red pepper flakes

• 1 1/2 cups Sicilian cracked green olives
• 1 1/2 cups kalamata olives
• 2 tablespoon chopped fresh basil leaves

ROASTED PEPPER SALAD:

• 3 red bell peppers
• 2 orange bell pepper
• 1/3 cup pitted kalamata olives, thinly sliced
• 1/4 cup olive oil

• 2 tablespoons drained capers
• 6 fresh basil leaves, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper

Directions

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.

Yield: 4 to 6 servings

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.

Yield: 3 cups
Prep Time: 15 minutes
Cook Time: 1 minute
Inactive Prep Time: 12 hours

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

 

Insalata Caprese

 

TOTAL TIME: 10 min

 

Prep: 10 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

• 2 large tomatoes, thickly sliced
• Two 1-pound mozzarella balls, thickly sliced
• 4 fresh basil leaves

Directions

On a plate, arrange the slices of tomato and mozzarella, alternating one after the other and fanning out. Tear the fresh basil over the salad. Sprinkle with salt and drizzle with the best extra-virgin olive oil available.

 

Bruschetta Pizzaiola

                   

TOTAL TIME: 20 min

 

Prep: 10 min

 

Cook: 10 min

YIELD:4 servings

 

LEVEL:Easy

ingredients

• 1 baguette, sliced
• 1 (8-ounce) ball fresh mozzarella
• 1 pint cherry tomatoes, quartered

• 1 handful fresh basil, plus more for garnish
• Extra-virgin olive oil, for serving
• Kosher salt and freshly ground black pepper

 

Directions

Preheat the oven to 375 degrees F.

On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.

In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.

Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.

Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.

Italian Fettuccine with Roasted Tomatoes, Vegetables and Sausage

"This easy, light supper dish is made with fettuccine pasta, mild Italian sausage, and colorful plum tomatoes, zucchini, and sweet yellow peppers. Feta cheese adds a final savory touch."




Prep Time: 20 Min

Cook Time: 20 Min

Ready In: 40 Min

Original Recipe Yield 5 servings

Ingredients
8 plum tomatoes, quartered
2 small zucchini, sliced
1 large onion, sliced
1 medium sweet yellow or red pepper, cut into 1-inch pieces
3 garlic cloves, coarsely chopped
1 tablespoon olive oil
1 (19.76 ounce) package Johnsonville® Italian Mild Sausage Links prepared to package directions and coin sliced
8 ounces uncooked fettuccine
3/4 cup crumbled feta cheese with herbs

Directions

1. In a large bowl, combine the tomatoes, zucchini, onion, yellow pepper and garlic. Drizzle with oil; toss to coat. Place in a 13-inch x 9-inch x 2-inch baking dish.

2. Bake, uncovered, at 450 degrees F for 20 minutes. Stir in sausage. Bake 5-8 minutes longer or until vegetables are crisp-tender and sausage is hot.

3. Meanwhile, cook fettuccine according to package directions; drain. Add fettuccine and feta cheese to sausage mixture; toss to combine. Serve immediately.