Post
 Posted By: jglass 
Jul 30  # 1 of 15
Antipasto

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.


Tomato Bruschetta

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.
Post
 Posted By: jglass 
Jul 30  # 2 of 15
Risotto alla Parmigiana

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
Post
 Posted By: jglass 
Jul 30  # 3 of 15
Calamari Imbottiti

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.
Post
 Posted By: jglass 
Jul 30  # 4 of 15
Focaccia Versiliese

2 Teaspoon dried yeast
1 Cup warm water
1 Tablespoon olive oil
1 Tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 Ounce olives, pitted
2 Tablespoon garlic, minced
2 Cup unbleached all−purpose flour
1 Cup corn flour
2 Teaspoon salt
2 Teaspoon olive oil

Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking
pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room
temperature. VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.
Post
 Posted By: jglass 
Jul 30  # 5 of 15
Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4−inch rounds
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.