Italian Cook Antipasto Recipes - http://italiancook.ca

Artichoke Salad con formaggio
Ingredients:
2 raw artichokes, pared down to the hearts
1 tablespoon lemon juice
1/4 lb. Grana Padano, thinly sliced
3 tablespoons Olio Carli Extra Virgin Olive Oil

Directions:
Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss.
Serves 4 to 6 people. courtesy

Ingredients:
20 Grissol plain Hors d'œuvres
60 ml 1/4 cup Sundried tomatoes, cut in julienne strips
30 ml 2 tbsp Fresh basil, chopped or 10 ml (2 tbsp) of dried basil
60 ml 1/4 cup Olive oil
To taste Salt and freshly ground pepper
5 Pieces of Saputo Bocconcini cheese, cut into 4 equal sections

Directions:
1• In a bowl, mix dried tomatoes, basil, olive oil, salt and pepper.
2• With a cooking brush, lightly brush the oil mixture on the hors d'œuvres.
3• Top with one section of Bocconcini cheese.
4• Cover with the dried tomato and basil mixture. Season with salt and pepper.
Serves 4 people. courtesy

Bruschetta
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 red onions, cut into a small dice
Fresh basil leaves (12-15), chiffonade
1 tablespoon Balsamic vinegar
3 large tomatoes, diced
8 oz. fresh buffalo mozzarella, cut into small cubes
1 loaf of Italian bread, sliced
¼ cup olive oil
Salt and pepper to taste

Directions:
1• Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and onion and sauté it for 2-3 minutes.
2• Add salt, pepper, and basil and sauté for another minute.
3• Add balsamic vinegar and tomatoes and cook for two minutes.
4• Remove the pan from the heat and add the mozzarella cheese to it. Do not let the cheese melt.
5• Cut the bread slices into 4 pieces and brush them generously with olive oil and bake in 350-degree oven for about five minutes or until golden.
6• Top each slice with a spoonful of the tomato mixture and serve.

Carpaccio entree
Ingredients:
2 tbsp minced baby onion
6 tbsp parsley, finely chopped
2 tbsp minced gherkins
1 cup extra virgin olive oil
2 tbsp minced capers
2 tbsp balsamic vinegar
2 anchovy fillets salt pepper

Directions:
Mix all the vegetables in a bowl, then add the anchovy, vinegar and the oil, slowly working it, adding a little oil at a time until the consistency is thick but light.
Add parsley and salt and pepper to taste.
Cover, but do not crown, the thinly sliced raw meat with the sauce and serve. courtesy

Crostini
Ingredients:
1 loaf French or Italian bread, thinly sliced
1/2 cup olive oil
3 cloves garlic
salt to taste

Directions:
1• Preheat oven to 400 degrees F.
2• Brush slices of bread generously with olive oil on both sides.
3• Slice garlic cloves in half and rub a piece over each slice of bread.
4• Place bread slices on baking sheet and bake in oven until golden brown, about five minutes. Remove from oven and sprinkle with salt to taste.

These toasts make an ideal base for canapes, or a delicious alternative to crackers. courtesy

Goat Cheese Stuffed Tomatoes
Ingredients:
Couturier 5.5 oz Log Flavored with Garlic & Herbs
8 Small Tomatoes
3.5 oz Creme Fraiche
1 teaspoon of fresh chopped basil

Directions:
1• Wash and dry the tomatoes
2• Remove the top of the tomatoe and dig out the seeds with a teaspoon
3• Salt the inside of the tomatoes and place them upside down to let them drain
4• In a mixing bowl, blend together the Couturier, the creme fraiche, and the fresh basil
5• Fill in the tomatoes with the mixture
6• Seasoned to taste with fresh ground pepper
7• Served chilled
Serves 4
Preparation: 20 minutes
served chilled courtesy

Gorgonzola Celery Stalks
Ingredients:
Crisp white celery
4 oz. (1/2) cup gorgonzola
6 oz. (2/3) cup mascarpone or 2 packages cream cheese

Directions:
Wash and cut celery into 3 or 4 inch pieces. Thoroughly blend the gorgonzola and the mascarpone (or cream cheese). Fill the celery pieces with the cheese mixture and serve as an appetizer. courtesy

Gorgonzola Rice Balls
Ingredients:
200g of rice
100g of potatoes
200g of Gorgonzola
30g of butter
2 eggs
breadcrumbs
2 tablespoons of grated Parmesan
flour, salt

Directions:
1• Boil the potatoes and rice separately in the salted water. When cooked, drain the potatoes and rice.
2• Wash the rice and put it in a bowl.
3• Mash the potatoes, add to the rice with the breadcrumbs, egg and parmesan. Mix well and shape into balls the size of small oranges.
4• Put a piece of Gorganzola in the middle and fill the hole.
5• Dip the Rice balls in flour and then fry in boiling oil.
6• When completely browned put them on a piece of kitchen towel to drain.
Serve on a plate with garnish
Serves 4. courtesy

Ingredients:
4 Fougassettes (olive bread)
8 slices Saputo "sliced" Provolone or Light Provolone
4 Medium red tomatoes, thinly sliced
4 Italian sausages
125 ml 1/2 cup Mayonnaise
125 ml 1/2 cup Tomato sauce, crushed tomatoes or chilli sauce
2.5 ml 1/2 tsp Garlic, finely chopped
1 bunch Fresh basil, chopped
To taste Salt and freshly ground pepper

Directions:
1• In a small bowl, blend mayonnaise, garlic and tomato sauce; set aside.
2• Cut 4 slices of Saputo "sliced" Provolone cheese into 6 wedges each; set aside.
3• Grill sausages over medium heat on the barbecue (or broil in the oven) for 4 to 8 minutes, according to desired doneness. Cut each sausage on an angle into 6 pieces.
4• Level off the top of the fougassettes by slicing off the extra bread then grill lightly.
5• Spread the tomato mayonnaise; add a slice of Provolone cheese.
6• In a rosette fashion, alternately arrange a slice of tomato, a wedge of Provolone cheese and a piece of grilled sausage; salt and pepper.
7• Garnish with fresh basil and serve with a salad consisting of red, curly or arugula lettuce.

Variation: Replace the Italian sausage with a sausage of your choice or chicken breast. Replace the Saputo "sliced" Provolone cheese with "sliced" Mozzarella cheese. courtesy

Sicilian Penne Salad
Ingredients:
Salad 1/3 pound penne pasta, cooked al dente
1 small red bell pepper, julienne
1 small white onion, julienne
1 cup small broccoli florettes
1/4 cup Sopressatta, sliced and julienne
1/4 dry cured balck olived, pitted
2 tablespoons pepperoncini, sliced
Dressing
2 tablespoons chopped garlic
1/3 cup Balsamic Vinegar
1/3 cup Extra Virgin Olive Oil
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/3 grated Parmigiano Reggiano

Directions:
1• In a large bowl, combine all salad ingredients.
2• In a small bowl, combine all dressing ingredients.
3• Pour the dressing over the salad, toss and refrigerate overnight.
4• Serve on large leaves of lettuce and garnish with fresh basil.
Serves 4. courtesy

Snails alla Gorgonzola
Ingredients:
4 dozen snails
70g of butter
150 gr Gorgonzola
2 egg yolks
nutmeg
finely chopped parsley

Directions:
1• Cream butter and Gorgonzola in a bowl. Add the egg yolk and a pinch of nutmeg, mixing well.
2• Put a little of the mixture in the empty snail shells, put a snail in each one and fill with more mixture pressing it well inside.
3• Put in the oven in an oven-proof dish for a few minutes.
4• Garnish with a pinch of parsley and serve
Serves 4. courtesy iGourmet

Marinated Mushrooms

Ingredients
1/4 cup pure olive oil
fresh parsley in 50 ml of water
1 small onion, sliced
1 garlic clove, minced
1 bay leaf
1/2 tsp each dried thyme and salt
1/4 tsp pepper
pinch ground cloves pinch
1 lb small mushrooms

Preparation
1• In medium pan, stir together olive oil, water, parsley with water, onion, garlic, bay leaf, thyme, salt, pepper and cloves.
2• Bring to a boil over medium-high heat; cook 2 minutes. Stir in mushrooms; cook 15 minutes over medium heat.
3• Let cool in marinade and refrigerate. Serve at room temperature. Keeps up to 4 days in the refrigerator.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 2 1/2 cups (625 mL)

Stuffed Peppers (Peperoni Ripieni)

Ingredients:

4 large red bell peppers, roasted, peeled and seeded

4 tablespoons extra virgin olive oil

1/2 small onion, minced

3/4 cup fine breadcrumbs

Scant 1/2 cup grated fresh tomato (see Note)

6 tablespoons freshly grated pecorino cheese

2 tablespoons toasted pine nuts

2 tablespoons currants

2 tablespoons chopped fresh mint

8 strips anchovies

Sea salt and freshly ground pepper to taste

Instructions:

Preheat the oven to 375 degrees.

Cut the peppers into inch-wide strips.

Heat 1 tablespoon of the oil in a small skillet over moderate heat. Add the onion and saute until soft and sweet, about 5 minutes.

Combine the onion, breadcrumbs, tomato, cheese, pine nuts, currants, mint and 2 tablespoons oil in a bowl. Stir well, then season with salt and pepper.

Arrange half of the pepper strips in a shallow oiled baking dish. Top with half of the breadcrumb mixture, then arrange the remaining pepper strips over the breadcrumb mixture and top with the remaining breadcrumb mixture. Drizzle with the remaining 1 tablespoon oil. Add the strips of achnovies.

Bake until well browned and crisp on top, about 30 minutes.

Serve warm or at room temperature, not hot.

Note: To grate tomatoes, cut in half widthwise, remove the seeds, then grate against the large holes of a box grater.

Serves 6.

Tri-colour Bruschetta

Ingredients:
12 Grissol plain Rusks
3 Red tomatoes, finely cubed
1 Clove garlic, finely chopped
15 ml 1 tbsp Olive oil
60 ml 1/4 cup Freshly chopped basil
60 ml 1/4 cup Black olives, chopped
125 ml 1/2 cup Freshly grated Saputo Parmesan cheese

Salt and freshly ground pepper

Directions:
1• Preheat oven to broil.
2• Arrange the rusks on a cookie sheet.
3• In a bowl combine the tomatoes, garlic, oil, basil, olives, salt and pepper.
4• Strain the tomato mixture if necessary and spread it on the rusks.
5• Spinkle with Parmesan.
6• Broil a few minutes on the upper rack in the oven.
7• Arrange the bruschettas on a plate and serve.
Serves 4. courtesy Saputo Foods