ITALIAN FLAG VERRINES
This is a festive, elegant appetizer that works especially well for an Italian meal.
Provided by pho1962
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a pan over medium-high heat. Saute zucchini, onion, and garlic until some of the liquid has evaporated and zucchini is softened, 5 to 7 minutes. Remove from heat and stir in pesto.
- Spoon mixture into 8 small, clear glasses and chill in the refrigerator.
- While green layer is chilling, mix ricotta cheese, Parmesan cheese, sugar, garlic powder, nutmeg, and salt together in a bowl. Whip heavy cream into stiff peaks and fold into ricotta mixture. Layer over chilled zucchini mixture and return to the refrigerator.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until tender, 4 to 6 minutes.
- Puree peppers with tomatoes and cayenne in a food processor until smooth and spread over chilled ricotta layer. Chill for 1 hour. Garnish with fresh basil and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 18.2 g, Cholesterol 43.3 mg, Fat 25.4 g, Fiber 4.8 g, Protein 13.8 g, SaturatedFat 9.8 g, Sodium 576.1 mg, Sugar 9.1 g
ITALIAN FLAG SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
- To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.
ITALIAN FLAG COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 4h20m
Yield about 20 cookies
Number Of Ingredients 8
Steps:
- Beat the butter, powdered sugar, granulated sugar and salt with an electric mixer on medium speed until pale and creamy, about 2 minutes. Add the egg and vanilla and mix on low to incorporate. Add the flour and beat on low speed until the flour is just incorporated. Divide the dough into 3 equal parts and place them in bowls. Add 15 drops green food coloring to one bowl and 25 drops of red to another and mix well to combine.
- Lay a large piece of plastic wrap on a work surface. Starting with the green, pour the dough out into a long strip about 2 inches wide and 1 inch thick. Pour the white on top of the green in the same manner, forming another strip of the same dimensions; finish with the red. Wrap well, turn on its side so the colors are in the order of the Italian flag and refrigerate until firm, at least 3 hours.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Remove the plastic wrap from the dough and slice the dough into 1/4-inch slices. Place the cookies 1 inch apart on the baking sheet. Bake until just barely beginning to brown around the edges, 15 to 20 minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with the remaining dough.
PASTA BANDIERA - ITALIAN FLAG PASTA SALAD
This simple pasta salad is named for the Italian flag, which it echoes with its red, green and white ingredients. The better the tomatoes are, the better this dish.
Provided by Molly53
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling water until al dente; drain.
- While the pasta's cooking, mix next four ingredients together in a large bowl.
- Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly.
- Sprinkle with black pepper to taste and shreds of basil and toss again.
- Crumble feta on top.
- Toss again just before serving.
Nutrition Facts : Calories 874.4, Fat 50.9, SaturatedFat 10.4, Cholesterol 25.4, Sodium 450.2, Carbohydrate 95.8, Fiber 14.1, Sugar 3.6, Protein 13.5
ITALIAN FLAG SALAD (CAPRESE)
So elegant and so simple. This is my little adaptation of the classic Caprese salad...everything is the same except that the fresh basil has been replaced by purchased (or homemade if you have it on hand) pesto sauce. I like this version more because I think the salty/garlicky/nutty pesto does more for the other two ingredients.
Provided by evelynathens
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make sure you serve this on a white platter!
- Wash and dry the tomatoes.
- Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
- Arrange slices decoratively on platter.
- Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
- Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
- (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
- What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
- Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
- Serve with lots of crusty bread!
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