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    Making homemade manaccotti's for a family vacation time. Need a couple hot and or cold Italian appetizers to go with it...anyone have something yummy? They are going to be cheese filled. Thanks so much for your help. Love All Recipes

  • #2
    How about strombolli? Sometimes I use the frozen bread dough, or buy pillsbury's and just roll it out & put any kind of deli lunchmeat in it.

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    • #3
      or antipasta: slices of salami, pepperoni, cappacola(sp), provolone, fresh mozzarella, and olives, canned vegies like roasted peppers, olives, etc.

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      • #4
        Here's a hot appetizer I posted years ago. It's delish!

        Spinach Bread

        2 loaves Italian bread, hollowed out

        Saute in 1 stick butter

        5 cloves garlic
        1 heaping tblsp. chopped capers


        Add 1 10-oz. box frozen spinach, thawed and sqeezed dry.
        1 can artichoke hearts, drained and chopped.
        1 tblsp. oregano

        Cool and add
        1 cup shredded mozzarella
        1 cup shredded swiss cheese

        Stuff it all in there and wrap in foil. Bake at 325 for about an hour. Let cool a little and slice in slices.

        It is YUMMY
        "What fresh hell is this?" Dorothy Parker

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        • #5
          When I lived in Sicily, we had this cold marinated green bean salad at least once a week - its really good!

          3 cans string beans, drained
          6 cloves of garlic, peeled and sliced
          1/2 c. olive oil
          1/4 c. red wine vinegar
          fresh ground pepper to taste
          1/2 tsp oregano

          Stir all together and marinate for several hours, stirring once an hour. Eat cold.

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          • #6
            This is kind of like antipasta, but on skewers. This can also be done ahead of time.

            Thread on skewers:
            whole pepperoncinis
            olives
            cherry tomatoes
            rolls of salami and swiss cheese

            Place skewers in a 9x13 and drizzle with basalmic vinegar and olive oil. Sprinkle with Italian dressing. Refrigerate until ready to serve.

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            • #7
              Bruschetta

              We love to make bruschetta when we have a group over.

              Two baguette French bread or similar Italian bread
              1/2 cup extra virgin olive oil

              12 or 14 ripe plum tomatoes (about 3 lbs)
              4 cloves garlic, minced
              2 Tbsp extra virgin olive oil
              2 teaspoon balsamic vinegar
              16-18 fresh basil leaves, chopped
              Salt and freshly ground black pepper to taste
              1 cup fresh grated parmesean cheese


              Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

              Make sure there is a top rack in place in your oven. Turn on the oven to 450F to preheat.

              While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

              Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

              Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

              Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Sprinkle fresh parmesean cheese on top.


              Makes 48 small slices. Serves 15-18 as an appetizer. Delicious served with cottage cheese on the side.

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              • #8
                OMGosh, cottun!!!!! My Italian MIL used to make that salad all the time.

                DH loves it........only thing that we add are mushrooms....drained well. Very light. I adjust my vinegar as we like it not "oily"........more "vinegary"!!!!! Drain your beans well, too!!!! Also salt.........we use "salt sense"........!!!

                Also, you could whip up a bunch of little app size meatballs for apps. Ground round, white bread that you throw in processor for crumbs, onion, garlic - throw onion and garlic into processor, sauce, parsley......parm cheese. Can make ahead and freeze........reheat and add some Classico Basil Tomato sauce to........YUM. Freeze them after they cool, on baking trays, then pop into ziplocs. after frozen. Then you can put into crockpot, adding sauce.
                Last edited by doreenb; 05-18-2008, 12:21 PM.

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                • #9
                  Doreen, thanks for the mushroom idea! Next time I'm gonna try that! I also made it once with cherry tomatos cut in half and that was okay too, but I found that the tomatos get kinda mushy unless you add them closer toward the end of the marinating time.

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