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Broiled Red Snapper

INGREDIENTS

  • 3 cups hot cooked orzo

Pesto:

  • 2 cups basil leaves
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1/8 teaspoon crushed red pepper
  • 1 1/2 cups chopped plum tomato (about 3 medium)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Fish:

  • 6 (6-ounce) red snapper or other firm whitefish fillets
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 yellow onion, thinly sliced
  • Kosher salt and freshly ground pepper, to taste
  • 1 batch thin-crust pizza dough (see related recipe at left)
  • 1/3 cup (3 1/2 oz./105 g) fig preserves
  • 2 oz. (60 g) prosciutto, roughly torn into 2-inch (5-cm) pieces
  • 3/4 cup (3 1/2 oz./105 g) crumbled ricotta Salata cheese
  • 1 tsp. chopped fresh thyme

 

PREPARATIONS

  1. To prepare pesto, combine first 4 ingredients in a food processor; process until smooth.
  2. Add cheese and red pepper; process until blended. Transfer mixture to a bowl.
  3. Add tomato, 1/2 teaspoon salt, and black pepper, stirring gently to combine.
  4. PREHEAT BROILER
  5. To prepare fish, sprinkle fish with 1/4 teaspoon salt.
  6. Arrange fish on a broiler pan coated with cooking spray, and broil 8 minutes or until fish flakes easily when tested with a fork.
  7. Place 1/2 cup orzo on each of 6 plates, and top each serving with 1 fillet and 1/4 cup pesto.

 

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Prosciutto & Fig Pizza

INGREDIENTS

  • 1 Tbs. olive oil
  • 1 yellow onion, thinly sliced
  • Kosher salt and freshly ground pepper, to taste
  • 1 batch thin-crust pizza dough (see related recipe at left)
  • 1/3 cup (3 1/2 oz./105 g) fig preserves
  • 2 oz. (60 g) prosciutto, roughly torn into 2-inch (5-cm) pieces
  • 3/4 cup (3 1/2 oz./105 g) crumbled ricotta Salata cheese
  • 1 tsp. chopped fresh thyme

 

PREPARATIONS

  1. In a nonstick fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until caramelized, 18 to 20 minutes. Season with salt and pepper. Let cool to room temperature.
  2. On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round.
  3. Spread half of the fig preserves over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the caramelized onions, prosciutto and cheese.
  4. Place a pizza stone in the oven and preheat the oven to 500°F (260°C). Add the dough with toppings and bake on the pizza stone for 10 to 12 minutes.
  5. Makes two 10-inch (25-cm) pizzas.

 

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Squid Ink Pasta with Burrata

INGREDIENTS

  • 4 ounces squid ink pasta or long pasta of choice
  • 2 tablespoons olive oil
  • 3 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup peas
  • 12 large shrimp, peeled and deveined
  • Salt and freshly ground pepper, to taste
  • 1 ball Burrata, torn
  • Olive oil, to finish

 

PREPARATIONS

  1. Cook the pasta according to the package. Reserve 1 cup pasta water, drain and set pasta aside.
  2. In a large skillet, heat the olive oil over medium high heat.
  3. Add the garlic and pepper flakes and cook until the garlic is golden.
  4. Add the shrimp and cook, flipping once, until firm and cooked through, about 1-2 minutes per side.
  5. Add the pasta to the pan, as well as the peas. Turn the heat down to medium-low.
  6. Toss and add pasta water in 1 tablespoon increments if needed.
  7. Taste and season with salt and pepper. Plate, topping with torn burrata and a drizzle of olive oil.
  8. Enjoy hot!

 

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Sicilia Olive Chicken

INGREDIENTS

  • 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
  • 1 1/2 cups frozen chopped spinach, thawed
  • 1/3 cup halved Sicilian or other green olives
  • 1 tablespoon capers, rinsed
  • 1/4 teaspoon crushed red pepper, or to taste
  • 4 4-ounce chicken cutlets
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil

 

PREPARATIONS

  1. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl.
  2. Sprinkle both sides of chicken with pepper.
  3. Heat oil in a large skillet over medium-high heat.
  4. Cook the chicken until browned on one side, 2 to 4 minutes.
  5. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes

 

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Pasta with Roasted Vegetables and Cheese

INGREDIENTS

  • 2 small zucchini, cut in half lengthwise and sliced to a thickness of 1 cm
  • 1 bunch asparagus, cut into pieces of 5 cm
  • 3 tablespoons extra virgin olive oil
  • Freshly ground pepper, salt
  • 1 small onion, diced
  • 2 garlic cloves, cut into thin slices
  • 800 gr. of diced tomatoes
  • ½ cup grated pecorino Romano or parmesan cheese
  • 300 gr. fresh linguine
  • 1/2 cup chopped fresh basil

 

PREPARATIONS

  1. Preheat oven to 220 ° C. Bring a pot of boiling salted water.
  2. Meanwhile, in a size to put the zucchini and asparagus and sprinkle with a tablespoon and a half of oil; Season with salt and pepper. Roast until tender, about 20 minutes.
  3. Heat the remaining tablespoon and a half of olive oil in a pan over medium heat. Add onion; cook, stirring occasionally, until golden brown, about 8 minutes. Add the garlic and cook another 30 seconds. Increase to medium high heat, add the tomatoes and cook, stirring occasionally, for about 15 minutes. Remove from heat and stir in the cheese.
  4. Meanwhile, add the linguine in boiling water and cook according to cooking time. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the pan with the sauce. Add the roasted vegetables and the cooking water kept aside; stir and then add the basil. Serve the dishes and sprinkle with grated cheese.
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Zucchini Stuffed Lamb

INGREDIENTS

  • 6 medium to large zucchinis
  • 6 loin chops of lamb, minced
  • ½ golden medium onion, diced
  • 2 tablespoons pine nuts
  • 8 Kalamata olives
  • 1 small red chili, chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt

 

PREPARATIONS

  1. Heat oven to 180*C (360*F)
  2. Cut the zucchini in half lengthwise. Using a small teaspoon, remove the meat, making sure that the skins remain intact, about 2-3cm deep. Chop 1 cup zucchini and store for later.
  3. Toast pine nuts in a frying pan for 1 minute (stir occasionally until golden brown).
  4. Using the same pan, fry the onion and pepper in olive oil for 1 minute, then add the paprika and cook for another minute on low heat.
  5. Take the lamb chops and remove any pieces of fat. Cut the meat into pieces and grind in a blender with garlic and olives until mixture is smooth.
  6. In a bowl combine and mix the minced lamb, pine nuts, sautéed onion, and a pinch of salt.
  7. Put the mixture into the zucchini with your fingers, until a small hill over the rim of the zucchini is formed. Put the stuffed zucchini on the baking sheet sprayed or brushed with olive oil. Bake in oven for 20 minutes.
  8. For the Romesco Sauce, preheat a skillet. Sautee the onion and pepper in 2 tablespoons of olive oil for 2 minutes. Add the chopped zucchini and garlic and cook for another minute. Add tomato paste, vinegar and water, mix well and cook for another 2 minutes until soft. Remove from heat and pout into a food processor or a blender. Blend until all ingredients become a smooth sauce.
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Spinach and Mushroom Filo Tart

INGREDIENTS

  • 450g (1lb) baby leaf spinach
  • 200g (7oz) fresh mushrooms, sliced
  • 20g porcini mushrooms, soaked, drained and chopped
  • 1 garlic clove, chopped
  • 2tbsp olive oil
  • 150ml double cream
  • Freshly grated nutmeg
  • 8 to 10 sheets filo pastry
  • 50g (2oz) butter, melted
  • 25g (1oz) Parmesan, grated
  • 2 tbsp pine nuts, toasted

 

PREPARATIONS

  1. Preheat oven to 180 C, 160 C fan, 350 F, gas 4.
  2. Blanch the spinach in boiling water for a few minutes until wilted. Drain in a colander; leave to cool. Squeeze out excess moisture while you make the tart.
  3. Fry the mushrooms and garlic in the oil for 5 minutes until just cooked. Remove from heat and stir in the cream and nutmeg.
  4. Brush a piece of filo with butter and use to line the base of a 20cm (8in) tart tin. Brush another piece with butter and place on top.
  5. Continue until the base and sides of the tin are completely lined – about 8 and 10 layers in total. Spread the spinach on the base of the pastry, followed by the mushroom and cream mix.
  6. Sprinkle over the Parmesan and bake for 15 to 20 minutes until pastry is golden.
  7. Top with pine nuts and serve.
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Tomato Basil Pasta

INGREDIENTS

  • About 20 ripe plum tomatoes
  • About 1/3 cup extra virgin olive oil, plus more to finish the dish
  • Pinch of crushed red pepper
  • Kosher salt and freshly ground black pepper
  • 1 tbs. unsalted butter 1 oz. freshly grated Parmigiano-Reggiano (about half a cup)
  • 6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade
  • 1 lb. spaghetti, either high-quality dry or homemade

 

PREPARATIONS

  1. To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water (do this with the remaining tomatoes). Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
  2. To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated).
  3. Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. Refrigerate for up to 2 days or freeze it for longer storage.
  4. To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive (If the sauce seems too thick, add a little pasta liquid to adjust it). Take the pan off the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately
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Pizza with Mushrooms and Caramelized Onions

INGREDIENTS

  • 7 tablespoons butter, divided
  • 2 tablespoons grapeseed oil, plus 1 teaspoon to part
  • 3 onions, cut in half and sliced into thin slices
  • 2 assorted fresh mushrooms pounds (as crimes, Oyster, Chanterelles), cut into small pieces
  • 6 cloves 'garlic, minced
  • 2 tablespoons chopped shallots
  • 2 cups dry white wine
  • 11 tablespoons chopped fresh rosemary
  • Pizza dough
  • Corn flour (for dusting)
  • Extra virgin olive oil
  • 3 cups grated Fontina cheese (300 gr)

PREPARATIONS

  1. Melt 3 tablespoons of butter with 2 tablespoons grapeseed oil in a large skillet, over medium heat. Add the onions and saute until golden brown, about 45 minutes. Season with salt and pepper.
  2. Melt the remaining butter with 4 tablespoons of grapeseed oil in another large skillet, over medium-high heat. Add mushrooms, garlic, and shallots. Saute 4 minutes. Add the wine and simmer until it is absorbed almost all the liquid, stirring often, about 13 minutes. Add the rosemary; Season with salt and pepper.
  3. In the bottom shelf of the oven put a pan of about 43x28 ​​cm. Preheat oven to 250 ° C for at least 30 minutes before cooking. Divide the pizza dough into 2 loaves and spread into 2 discs with the circumference of about 20 cm on a lightly floured surface. Leave the dough to rest for a few minutes. In a new baking pan, sprinkle some cornmeal. Transfer the pizza dough spread on this pan. Brush the pizza with garlic flavored oil. Sprinkle the pizza with half a cup of fontina cheese, 2 tablespoons of onions and a half over the cheese and half a cup of mushrooms over onions. Season with salt.
  4. To bake the pizza. Tilt the pan in which you have the pizza and slide on the hot baking sheet in the oven. Repeat with the second dough stretched pizza.
  5. Bake the pizzas for 6 minutes. Turn the half turn pizzas. Bake until crust is golden, about 6 minutes more. with the help of a large spatula, carefully transferred the pizzas on the chopping board. Let stand 1 minute. Cut into wedges and serve.
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Pasta with Pesto Trapanese

INGREDIENTS

  • 50 g shelled, unskinned almonds
  • A handful of fresh basil leaves
  • 2 garlic cloves
  • 6 vine-ripened tomatoes
  • 2 tbsp finely grated pecorino cheese
  • 6 tbsp extra-virgin olive oil
  • 400 g Fusilli Lunghi or other pasta spirals

PREPARATIONS

  1. Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavor without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
  2. Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they’re the size of small grains of rice.
  3. Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well.
  4. Taste and season with pepper and – only if needed – a little salt.
  5. Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most challenging of all Italians about pasta, and they are very quick to declare it “scotta,” which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the center, drain it. It will be cooked all the way through by the time you serve it.
  6. Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don’t chill, as this dulls the heady aromas which are the joy of this dish.

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