Roasted Tomato Tart With Olive Oil Crust

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Side Dishes/Snacks, Vegetarian

I would recommend slow roasting big cherry tomatoes or plum tomatoes utilizing my Roasted Tomato recipe unless it’s a time of year whenever you have fresh seasonal tomatoes offered. Should you were creating this tart within the fall when you have access to terrific large, ripe beefsteak tomatoes for example, I’d merely slice them thinly and arrange them on leading of the ricotta filling in an overlapping pattern. Tomatoes like that don’t need roasting!

When it came to producing the crust for my tart, I initially thought I’d go crustless with just a sprinkle of breadcrumbs underneath but I had an olive oil pastry recipe from Colavita I’ve been meaning to attempt so I decided to make use of that. I have been doing my ideal to do lots of my baking with olive oil as opposed to with butter lately with somewhat mixed outcomes. This pastry had rave reviews although so I decided to make use of it for my tart and it turned out fantastic. It is possible to use any ricotta cheese you prefer, but homemade is actually most effective. Should you be stuck employing store brand ricotta, attempt draining it in a sieve over a bowl for a half an hour or so 1st to drain off any excess water initial. I appear to have odd shaped tart pans here in Italy, so I utilised a 12 X 8 inch rectangular pan, but a 12 inch round tart pan would work just fine. This tart is most effective served at room temperature when the flavors genuinely come together, so should you should refrigerate it, let it sit out at room temperature for at the very least 30 minutes to an hour just before you cut into it.

Serves 6 to 8

Olive Oil Pastry:

2/3 Cup Olive Oil

2 1/2 Cups All-purpose Flour

1/2 Teaspoon Salt

1/2 Teaspoon Baking Powder

1 Teaspoon Dried Oregano

1/2 Cup Ice Water

1 Egg

1 Tablespoon White Vinegar

Ricotta Filling:

1 1/2 Cups Ricotta Cheese

1/2 Cup Grated Parmesan Cheese

2 Medium Eggs

Salt & Pepper


Tomatoes of Choice – Either Oven Roasted Tomatoes or Sliced Ripe Beefsteak Tomatoes (See Note Above)

2 Tablespoons Olive Oil

Salt & Pepper

To prepare the olive oil pastry, 1st place the olive oil inside the freezer until it really is almost frozen. Place the flour in a bowl and add the baking powder, salt, and dried oregano. In a cup, mix together the egg, vinegar and ice cold water. Once your oil is almost solid, cut it into your flour mixture until you have pea sized crumbs. Add the vinegar/egg liquid slowly, mixing it into the flour until the mixture comes together as a dough. As with any pastry, be careful not to over handle the dough. Dump the dough out onto a lightly floured surface and roll out thinly to fit inside your tart pan. There is enough dough to make a double crust pie, so wrap up the leftover dough and freeze it for another use. Lay your rolled sheet of dough into your tart pan, trimming the edges. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Remove your tart pan from the refrigerator and prick the bottom all over with the prongs of a fork.

Once the oven has reached 350 degrees, bake the pastry for 10 minutes. Remove from the oven.

Mix together the ricotta, eggs, and grated Parmesan cheese. Season with salt and pepper and spread this mixture evenly over the bottom of your tart pan. Arrange your tomatoes on leading, drizzle with olive oil, sprinkle with some salt and pepper and bake for about 30 to 35 minutes or until the ricotta filling has set, and the pastry is lightly browned. Cool to room temperature just before serving.

Spinach & Strawberry Salad

Author: kel15  //  Category: Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Salads, Vegetarian

It really is strawberry season here in Florida and everywhere you turn you come across lush, ripe Plant City strawberries. I acquire them often when they re in season as unfortunately the season is fairly short, and when the local strawberries are no longer obtainable the only ones you are able to uncover are imported from wonderful distances and just do not have much flavor. When in season, I enjoy my strawberries chopped on yogurt for breakfast, dressed in a little sugar and balsamic vinegar for dessert, or sliced in a salad as shown in this recipe. You’ll be able to effortlessly turn this salad into a major curse by adding some crisp bacon pieces and slices of grilled chicken, but I like it simply with some crumbled goat cheese on top. I utilized a raspberry vinegar in my dressing to intensify the berry flavor too as just a touch of honey for sweetness.

Serves 6

2 Bags (6 Ounces Each) Baby Spinach

1 Pound Fresh Strawberries, Hulled & Sliced

4 Green Onions, Diced

1 Cup Sliced Cucumbers

3 Ounces Goat Cheese


2 Tablespoons Raspberry Vinegar

6 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Honey

1 Teaspoon Poppy Seeds

Salt & Pepper

Place the dressing ingredients in a bowl and stir to mix well. Place the spinach, green onions, cucumbers, and strawberries in a large bowl, and toss with just enough dressing to lightly coat the spinach leaves. Arrange the salad on individual bowls and crumble some goat cheese on leading of each and every plate. Serve immediately.

Bruschette con Funghi (Mushroom Bruschette)

Author: kel15  //  Category: Italian Appetizers

With a cold nip in the air and Thanksgiving right around the corner, mushrooms are a natural appetizer for a party or family gathering. Here is a guest recipe from Mark Leslie, author of Beyond the Pasta: Recipes, Language & Life with an Italian Family and the popular Italian food and travel blog “Beyond the Pasta.” Mark lived with an Italian family in Viterbo, Italy where he studied cooking from the grandmother (Nonna) and language from her daughter. The book includes recipes that he learned from Nonna, but as a treat to Italian Recipes, Mark has given us one of Nonna’s recipes not featured in his book ~ a very special pre-holiday bonus! Buon Appetito~

I love the woodsy flavor of mushrooms. Here is a simple way to enjoy mushrooms as an appetizer. I tend to use cremini, shitake, and button mushrooms in this recipe—but why limit yourself? Use a combination of your favorite mushrooms to make this dish truly yours!

For the topping:
½ ounce dried porcini mushrooms
1 pound mixture of fresh mushrooms (Use any two,
three, or four combination of: cremini, button, shitake, chanterelle, woodear, oyster.)

2 tablespoons extra virgin olive oil
1 large clove garlic, finely minced
½ cup white or red wine (your preference)
1 teaspoon Kosher or sea salt
½ teaspoon freshly ground black pepper

For the bruschette:
8 ½-inch-thick slices of artisan bread (Tuscan boulle,
ciabatta, or similar)

1 large clove garlic, peeled, with stem end removed
Additional extra virgin olive oil for drizzling

Reconstitute the dried porcini mushrooms in a small bowl by adding 1 cup very hot water and allowing to soak for 15 to 20 minutes.

Meanwhile, using a paper towel, clean off any dirt from the mushrooms and cut into ¼-inch-thick slices.
(* Note: If using shitake mushrooms, remove the stems and discard before slicing—the stems are notoriously tough and really unusable.) Set aside.

With your hand, remove the porcini mushrooms from their soaking liquid and squeeze any excess liquid from the porcinis back into the soaking bowl. Place the squeezed porcinis on the cutting board and roughly chop into smaller pieces. Set aside. Strain the soaking liquid through a fine sieve, or coffee filter, and reserve for use.

Heat a medium skillet over medium-high heat and, when hot, add the olive oil and garlic. Cook the garlic briefly for 15 to 30 seconds, making sure the garlic does not burn. Quickly stir in the sliced fresh mushrooms and stir continuously until the mushrooms start to release their own liquid, about 3 to 5 minutes. Add the chopped porcini mushrooms and stir until well combined, cooking another 3 to 5 minutes, until the mushrooms natural liquid has almost evaporated.

Add the wine and cook until it has reduced by half. Stir in the reserved porcini soaking liquid, salt, and black pepper. Continue cooking an additional 5 to 7 minutes until the liquid has almost evaporated. You want the mushroom mixture to be loose, but not too wet or too dry. Remove from heat and set aside while you prepare the bread.

Heat a grill pan over medium-heat heat, and when hot, place the bread on it to toast. Toast both sides, turning to make sure both have nice dark brown grill marks. If you don’t have a grill pan, you may toast the bread in a 450-degree oven or in a toaster.

Remove the grilled bread to a platter and while hot, rub the cut end of the garlic clove over the top surface of each grilled slice. The heat of the bread will “melt” the garlic into the crunchy surface.

Top each slice with a large spoonful of the mushroom mixture, making sure to distribute evenly between all slices. Drizzle the slices with additional extra virgin olive oil. Serve warm or at room temperature.

Makes 8 full slices or 16 ½-slices.

Holiday Seafood Salad – Antipasti di Mare

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Lunch, Quick & Easy, Salads, Seafoods, Side Dishes/Snacks

This is really a fantastic Christmas Eve appetizer but is delicious all year round. This seafood salad normally contains octopus as well as shrimps, scallops, and calamari, but in case you prefer, it is possible to certainly leave the octopus out. The octopus takes a much lengthier cooking time, so should you decide on to include it, you’ll need to add an extra hour or so to your preparation time.

Serves 6

3 Cups White Wine

5 Bay Leaves

2 Cloves Garlic, Crushed

2 Lemons

1 Pound Calamari, Cleaned And Cut Into Rings

1 Pound Medium Shrimp, Cleaned And Deveined

1 Pound Scallops 3 Cups Cooked Octopus Cut Into 2 Inch Pieces

1 Cup Black Olives (Optional)


1 Cup Extra Virgin Olive Oil

1/2 Cup Lemon Juice

3 Large Garlic Cloves, Thinly Sliced Br/>

1/4 Cup Chopped Parsley

Dash Red Pepper Flakes

Salt & Pepper To Taste

In a stockpot, combine 3 quarts of water, the wine, bay leaves, and crushed garlic. Slice the lemons in half and squeeze the juice into the mixture. Drop the lemons into the pot. Bring the mixture first to a boil, then reduce the heat to medium low.

First cook the shrimp, cook 2 minutes and remove from the pot. Cook the calamari 1 1/2 minutes and remove from the pot as well. If you are cooking scallops, cook in the same manner for 2 minutes. Mix the seafood together and set aside. If you are cooking octopus, add it to the pot, and cook it for about 45 minutes to an hour or until it is tender. Remove it from the pot and let it cool. Remove the skin and suckers, and cut it into bite sized pieces. Mix the octopus with the other ingredients.

Place the seafood in a bowl and add the chopped celery. Add the dressing ingredients and mix well. Cover and let marinade a minimum of 12 hours. Just before serving, adjust the seasonings, and add the black olives if you are using them. Serve.

Italian Style Deep Fried Mushroom

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Quick & Easy, Side Dishes/Snacks, Vegetarian

I have seen frozen Fried Mushrooms inside the store. Why you would purchase them I really don’t know. They just take a couple of minutes to put together from fresh mushrooms. It doesn’t make a lot sense unless you might be truly pressed for time. Should you do not like Italian seasoning just substitute traditional breadcrumbs. This is such a excellent side dish it goes very good with practically anything. I used white button mushrooms in this recipe but I am certain portabellas would be just as great if not much better.


10 ounces whole fresh mushrooms
1 cup flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup water
2 cups breadcrumbs (preferably panko)
Read more…

The Bacon Alfredo Pizza

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Quick & Easy

Here is another mouth watering, quick and easy pizza made with fine pizza crust mix, a jar of scrumptious Alfredo sauce, bacon, and mozzarella cheese.

Here are the ingredients:

  • 2 packages pizza crust mix
  • 1 cup hot tap water
  • 3/4 cup Alfredo sauce
  • 1 lb shredded mozzarella cheese
  • 4 slices bacon, fried and crumbled


  • Preheat oven to 425 degrees. Prepare the pizza crust following the directions as labeled on the package. Pat dough into an 18 inch pizza pan lined with nonstick aluminum foil. Bake in the oven and place it on the lowest rack for 5 minutes. Remove crust from oven and top with flavorsome Alfredo sauce and crumbled zesty bacon. Sprinkle with shredded mozzarella. Put the pizza back in the oven and place it in the middle rack for 15-20 minutes or until cheese is melted and crust is light golden brown.
  • It is good to melt butter on the edge of the crust after adding the toppings to give it an extra nice color and flavor.

(Photo via

Italian Baked Chicken and Pastina

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Italian Meat Recipes, Pasta Italiano, Side Dishes/Snacks

Try this homey recipe, it combines the Succulent. Juicy. Tender baked chicken and the fine taste of little pasta or pastina.


  • 1 cup pastina pasta (or any small pasta)
  • 2 tablespoons olive oil
  • 1/2 cup cubed chicken breast (1-inch cubes)
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon butter, plus more for buttering the baking dish


Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

(Photo via

Cozze e Patate

Author: lokipup66  //  Category: Italian Appetizers, Quick & Easy, Side Dishes/Snacks

If you want to amaze your friends with another mouth watering authentic Italian cooking, here is a good quality recipe that only requires a few basic ingredients. It is simple and delicious and economical to make. A combination of mussels and potatoes called Cozze e patate.

Here are the ingredients:

  • 1 Kg (2.2 lb) Fresh mussels
  • 1 Kg (2.2 lb) Potatoes
  • 4 Eggs
  • 60 g (2 ½ oz) Parmesan or Pecorino cheese (grated)
  • A small bunch on flat leaf parsley (finely chopped)
  • 1 Fish stock cube
  • 2 Cloves of garlic
  • Extra virgin olive oil
  • Salt and black pepper for seasoning


Take a deep pan and spread some olive oil in the bottom. Slice all the potatoes, making slices 2- 3 mm thick, and sprinkle with black pepper and drizzle again with olive oil. Then Prepare some fish stock. Dissolve one fish stock cube in 450 ml (¾ pt) of boiling water. Now, put the pan on low heat and add a couple of ladles of fish stock. Next, cover with a lid and steam the potatoes for about 15-20.

Meanwhile, chop the parsley. Break the eggs into a small bowl and stir with a fork. Add the parsley and parmesan cheese; season it with black pepper and a bit of salt. This will be your cream sauce for the mussels and potatoes

Now it’s time to cook the mussels in a pan with olive oil and garlic. Then stir so that all the mussels are coated with the garlic flavored oil. Once it is cooked, you can set the steam potatoes in a pan with the cooked mussels on top and bake in the oven for 15-20mins at 200 degrees Celsius.

Enjoy and Serve with a glass of white win

(Photo via

Italian Beef Sandwich

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Italian Meat Recipes, Quick & Easy, Sandwich, Side Dishes/Snacks

Here’s a quick sandwich recipe that everyone would love. Enjoy the appetizing thin slices of seasoned roast beef, dripping with meat juices on a dense Italian roll.

Here are the ingredients:

  • 4 pounds boneless rump roast
  • 6 cloves garlic, slivered
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon crushed red pepper
  • 1 tablespoon dried oregano


  1. Preheat oven to 250 degrees F (120 degrees C). Make a cut in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
  2. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
  3. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Spinach Fettuccini with Mussels

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Italian Appetizers, Pasta Italiano, Seafoods

If you’re craving comfort food, and that means pasta in particular, creamy, delicious and satisfying with a few extra delectable ingredient then you might want to try this recipe, using spinach fettuccine instead of regular pasta for a vegetable boost and tender mussels to create a zesty flavor.

Here are the Ingredients:

•48 fresh mussels
•1 garlic clove
•1 cup dry white wine
•1 pound spinach fettuccini
•2 tablespoons butter
•1/3 cup olive oil
•1/4 cup fresh lemon juice
•3 Roma tomatoes


Blanch, peel, seed and chop tomatoes. Wash and cover mussels with water. Let stand for 3 to 4 hours, changing the water several times. Drain and put in a large, covered saucepan. Add garlic pieces and wine. Cover pan and steam mussels over low heat until the shells open. Discard any unopened ones. Remove mussels from shells, reserving juice. Discard shells.

Cook pasta until it is al dente. Drain and return to the saucepan. Add butter, olive oil, lemon juice and juice from steamed mussels. Add half of the mussels and half of fresh tomatoes, and toss pasta well. Empty mixture of pasta and sauce into a large bowl. Arrange remaining mussels and tomato pieces on top of pasta and serve.