CROSTINI ALLA ROMANA
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
- Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.
BISTECCA ALL FIORENTINA
The classic Bistecca all Fiornentina is a large porterhouse steak that usually weighs about 1 kilo (2.2 pounds). In Tuscan restaurants the steak is offered by the "etto" or in 100 gram (4-ounce) increments. This great steak includes the strip loin and the fillet. When shopping for this dish, use the best meat, gray sea salt, course grind black pepper and the best balsamic vinegar that you can afford. The marriage of flavors from all of these ingredients will reveal a noble meal of authentic Italian cookery. As is true for all steak, to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
- Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
- For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
- Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.
CROSTINI ALLA NORMA
The classic Sicilian pasta sauce of eggplant and tomato makes a hearty topping for summery crostini. Traditionally, the alla norma method involves frying eggplant, but this recipe calls for roasting it, which saves time and requires much less oil. The eggplant and tomato mixture can be made up to two days in advance, which makes this a great dish for entertaining, since it benefits from some extra time for flavors to develop. For an even quicker appetizer, serve in a bowl with toasted baguette slices on the side.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, dips and spreads, vegetables, appetizer, side dish
Time 50m
Yield About 3 cups (about 36 crostini)
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Arrange the baguette slices on a sheet pan, brush the tops with olive oil, then bake until lightly toasted, 5 to 10 minutes. Transfer to a board or platter and set aside.
- Add the eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to the sheet pan. Toss well and roast, tossing occasionally, until very tender, 20 to 25 minutes.
- When the eggplant is done, in a large (12-inch) skillet, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
- Add the cooked eggplant, tomatoes, 1/4 cup basil and the red wine vinegar, and continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
- Spoon the mixture onto the baguette slices, top with the remaining basil and the ricotta salata, and serve warm or at room temperature.
GIADA'S CROSTINI ALLA ROMANA
A recipe from Giada de Laurentis as shown on her tv show "Everyday Italian" She used sage on her show, but I prefer basil.
Provided by ABAcalvarywife
Categories Cheese
Time 20m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet.
- Bake until crisp and golden around the edges, about 8 minutes.
- Remove the bread from the oven.
- Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Remove the baking sheet from the oven.
- Transfer the crostini to a serving plate.
- Sprinkle fresh basil over and serve immediatley.
CROSTINI ALLA FIORENTINA
This is a traditional Italian appetizer that is, essentially, liver pate served on toasted, rustic bread. This is a nice recipe for cocktail parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted Italian bread.
Provided by nostatic
Categories Pate
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
- Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
- Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 2.5 g, Cholesterol 212 mg, Fat 16.1 g, Fiber 0.3 g, Protein 11.7 g, SaturatedFat 4.3 g, Sodium 273.4 mg, Sugar 0.5 g
CROSTINI ALLA FIORENTINA
This is a traditional Italian appetizer that is, essentially, liver pate served on toasted, rustic bread. This is a nice recipe for cocktail parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted Italian bread.
Provided by nostatic
Categories Pate
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
- Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
- Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 2.5 g, Cholesterol 212 mg, Fat 16.1 g, Fiber 0.3 g, Protein 11.7 g, SaturatedFat 4.3 g, Sodium 273.4 mg, Sugar 0.5 g
MEDITERRANEAN CROSTINI RECIPE BY TASTY
Here's what you need: baguette, olive oil, kosher salt, hummus, greek olives, paprika
Provided by Katie Aubin
Categories Snacks
Time 30m
Yield 12 crostinis
Number Of Ingredients 6
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Arrange the bread in a single layer on the prepared baking sheet.
- Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
- Spread 1 tablespoon of hummus over each crostini. Use the back of the spoon to make a divot in the hummus. Pour about ½ teaspoon olive oil into each divot. Top with 1 teaspoon Greek olives. Sprinkle paprika around the edges of the hummus.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
CROSTINI ALLA CAPRESE
Crostini are made from thinly sliced Italian or French bread and lightly toasted. These are topped with a version of Caprese Salad (mozzarella, fresh basil, tomato). These can be served like a canape or threaded onto small skewers. You should be able to find the marinated mozzarella balls in the deli department. If not, use plain mozzarella balls rolled in oregano flakes or small pieces of mozzarella.
Provided by threeovens
Categories Cheese
Time 17m
Yield 24 appetizers, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut bread into 1/2 inch rounds and place, in a single layer, on a baking sheet.
- In a small skillet, heat oil, over medium low heat; add garlic and saute 5 minutes to infuse the oil with garlic flavor.
- Very lightly brush bread with the garlic flavored oil.
- Toast lightly under the broiler.
- Top each crostini with a tomato slice, fresh basil leaf, and half a mozzarella ball.
- Lightly drizzle all with vinegar and sprinkle with crushed red pepper flakes, if desired.
- ALTERNATIVELY: You can skewer the ingredients on small 4-inch skewers, then drizzle with vinegar and red pepper flakes, if desired.
Nutrition Facts : Calories 152.9, Fat 6.5, SaturatedFat 1, Sodium 220.8, Carbohydrate 20.1, Fiber 1.4, Sugar 1.1, Protein 3.6
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