APPETIZER: VEGETABLE FRITTATA
Ingredients
1 bunch asparagus
4 large eggs
½ cup Parmesan cheese, grated
1 small plum tomato, chopped
3 scallions, chopped
¼ cup heavy cream
2 Tbsp. bread crumbs
salt and pepper to taste
2 Tbsp. extra-virgin olive oil
Method
Steam the asparagus until tender. Drain. Cut the bottom third from the stalks and discard. Cut the remaining stalks into one-inch pieces.
In a large bowl, beat the eggs and add the vegetables, cheese, cream, bread crumbs, and salt and pepper. Mix well. In a non-stick frying pan, heat the oil and pour in the egg mixture. Cover, lower the heat, and cook until the bottom is set and the top is still runny. Shake the pan occasionally to avoid sticking. Replace the cover with a large plate. Flip the egg mixture over onto the plate and slide it back into the pan to cook the other side. Cover again and cook until the mixture is completely set. Slide onto a clean plate and cut into six wedges. Serve hot.
BOWTIE PIZZA BREAD
Ingredients
1 lb. prepared pizza dough
olive oil
minced garlic
salt and pepper
sesame seeds
Method
Roll the dough to a thickness of approximately an eighth inch and cut into strips about six inches long. Dip into a bowl of olive oil combined with minced garlic and salt and pepper. Cover with sesame seeds and twist into a bowtie shape. Bake in a 400 degree oven for approximately 10 minutes or until golden brown.
PASTA: PENNE WITH
ROASTED VEGETABLES
Ingredients
3 links hot and/or sweet Italian sausage
1 cup (approx.) extra virgin olive oil
1 medium eggplant, cut into cubes
1 medium zucchini, cut into cubes
1 yellow squash, cut into cubes
4 sun-dried tomatoes, chopped
salt and pepper to taste
1 lb. penne pasta
1 cup Parmesan cheese, grated
fresh chopped basil
Method
Grill or fry the sausages, slice into rounds, and set aside. Preheat the oven to 375 degree. Cover the bottom of a large roasting pan with a thin layer of olive oil and add the vegetables, stirring to coat them. Roast for 45 minutes, stirring occasionally to ensure even cooking. Add the sausage and turn the oven down to a warm setting.
Cook the pasta until al dente. Place it in a large bowl, add the vegetables and sausage, cheese, and salt and pepper. Toss with the grated cheese. Serve in four bowls and garnish with fresh chopped basil.
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