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Recipes From Our Kitchen

August 2012

Click here for Past Recipes

Antipasti ~ Appetizers

Oven-Roasted Tomatoes

Ingredients

  • 500g ripe Cherry Tomatoes, halved
  • 1 tsp Sugar to taste
  • 1/2 tsp Salt
  • Few sprigs fresh Herbs (thyme, oregano, basil)
  • 1 clove Garlic, slivered if you like
  • Olive Oil

Instructions

  • Preheat your oven to 180°C/ 350°F.
  • Place tomatoes on a rimmed baking tray cut side up, sprinkle with the salt and sugar, tuck the herbs and garlic among the tomatoes then drizzle with a little olive oil.
  • Roast for about 45 minutes, or until tomatoes begin to caramelize around the edges.
  • You can either, eat them immediately, or let them cool, stack into a glass Bell jar, add garlic, thyme and fill with olive oil.

Roasted Stuffed Tomatoes

Ingredients

  • 6 large sun ripe Tomatoes
  • 1 1/2 cup of 93% lean chopped Sirloin
  • 1 hearty handful of Parsley
  • Olive oil
  • Sea salt, to taste
  • Ground Black Pepper, to taste
  • 1 handful of Black Olives pitted
  • ¼ cup of Grated Parmesan Cheese

Instructions

  • Preheat oven to 325F.
  • Take 3 large sun ripe tomatoes. Cut in half and core out the insides putting the pulp aside in a bowl.
  • Line a cookie sheet with aluminum foil.
  • Lay out the tomatoes on the cookie sheet.
  • Drizzle with olive oil and bake for 15 minutes.
  • Take the bowl of tomato pulp and add the chopped sirloin, chopped parsley, sprinkle a couple of light swirls of olive oil, a couple pinches of sea salt and cracked black pepper, black chopped olives, Parmesan cheese, sea salt and pepper.
  • Mix well.
  • Remove the tomato halves and spoon in the mix. Bake for 30 minutes or until golden brown.

 

Primi~ First Courses

Italian Summer Cous Cous

Ingredients

  • 1 Carrot
  • 1 Green squash
  • 1 Onion
  • 1 Red pepper
  • 1 Clove of Garlic
  • 1 tsp of Capers (set in water prior to remove the salt)
  • Parsley
  • Sea salt
  • Extra Virgin first cold pressed olive oil

Instructions

  • Wash all the vegetables and chop into small pieces. Chop a healthy handful of parsley and put it aside. Boil 2 cups of water, when it reaches boiling, add one cup of cous cous, stir well and turn off heat and cover.
  • Meanwhile, warm up a bit of olive oil, just coating the pan, with a clove of garlic.
  • Add the chopped vegetables, a ¼ cup of water if veggies seem dry, and let simmer.
  • You can eventually remove the garlic.
  • Salt and pepper to taste.
  • As soon as the cous cous is ready add it to the pan of the vegetables and stir, mixing it well and so the vegetables are gently tossed.
  • Add the parsley, toss it around and serve.

 

Secondi ~ Second Courses

Grilled Shrimp On Lemon Leaves

Ingredients

  • 10 big pink Shrimp you can peel, but if you want better flavor keep the tails and skin on.
  • Sea Salt
  • Extra virgin first cold pressed Olive Oil

Instructions

  • Wash the shrimp well, and devein.
  • Line a baking sheet with parchment paper, then lay the lemon leaves down and put the shrimp on top.
  • Drizzle with olive oil and little sea salt.
  • Lay a piece of aluminum foil over the shrimp lightly without tightening it to the pan.
  • Bake in the oven for 10 minutes or on a grill.

 

Dolci ~ Desserts

Rose Prosecco & Pink Rose Petal Pops

Ingredients

  • 1 cup White Grape Juice, preferably organic
  • 1 cup cold Pink Berlucchi Prosecco
  • 1/3 cup Rose Water
  • 1 1/2 tsp freshly squeeze Lemon Juice
  • about 30 pink Rosebud Petals, organic and rinsed

Instructions

  • Mix the white grape juice, rose Prosecco, rose water and lemon juice, and either serve in a flute glass or fill ice pop molds about a third full.
  • Drop 2 or 3 rose petals in each and freeze until set, about 30 minutes.
  • Fill the molds another third of the way full and drop 2 or 3 more petals in.
  • Insert sticks, and let freeze until set.
  • Salute!