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

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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

Topping:

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. http://www.italiansrecipe.com/wp-content/uploads/2011/05/roasted-tomato-tart-with-olive-oil-crust-2.jpg

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.

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Tilapia With Roasted Tomatoes, Capers & Olives

Author: kel15  //  Category: Dinner, Everyday Italian Recipes, Healthy Italian Recipes, Low Fat, Seafoods

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Eating seafood every single night can get high priced unless you are lucky enough to have fresh, locally caught fish inside your region. Here in Florida, tilapia is really a light tasting, inexpensive fish that we buy generally and due to it’s mild flavor it may be utilised in several recipes. We have been buying a significant package of tilapia in bulk at Costco, and I just divide it up at property and freeze in meal size servings. I was calculating the price of this tilapia, and we are able to take pleasure in a good sized tilapia fillet each and every for under $2 a portion by buying it this way. Absolutely not high priced for seafood! When you don’t have tilapia in your location, any mild white fish fillets would do for instance flounder or snapper. I have discovered that the most beneficial method to cook these fillets so they do not dry out would be to either bread them and rapidly pan fry them, or bake them as I do in this recipe in a sauce of roasted tomatoes. This has quickly grow to be our most recent favorite seafood recipe that we have been producing when a week since the new year began simply because it is flavorful, moist, and together with some roasted vegetables makes a ideal quick mid-week dinner. This dish is what Italian house cooking is all about…..fresh local ingredients cooked basically, to truly get pleasure from the natural flavors of the food.

Serves 4

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each)

2 Pints Cherry Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Salted Capers, Rinsed Nicely

Salt & Pepper

4 Tablespoons Chopped Fresh Basil

1/3 Cup Pitted Black Olives

Dressing:

4 Tablespoons Olive Oil

3 Tablespoons Lemon Juice

Salt & Pepper

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Preheat the oven to 375 degrees F. In a casserole dish substantial enough to hold the fish fillets, add the tomatoes, capers, olives, 3 tablespoons olive oil, basil, salt and pepper. Roast the tomato mixture for 12 to 15 minutes or until the tomatoes have softened and begun to release their juices. Use a large spoon to move the tomatoes aside, and lay the fish fillets in the casserole dish side by side. Spoon the tomato mixture on top. In a small bowl mix together the dressing ingredients and drizzle this over the fish. Bake until the fillets flake easily and are cooked through. Serve a fillet per person with a spoonful of the tomato mixture and juice on top.

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.

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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)

Dressing:

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.

An Appetizing Pesto Herb Spread

Author: lokipup66  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Lunch, Quick & Easy, Sandwich, Side Dishes/Snacks

Still thinking of another luscious recipe for the love holiday? Here is one heavenly sapid version of customary pesto that you can dish up this Valentines Day; the “Pesto Herb Spread” is a quick and easy dip appetizer. Best served with pita chips, tortillas or sourdough bread, though you can dip almost anything from carrots, celery, and crackers. Sun dried tomatoes can be extra for a zesty relish. And add the finished spread with almonds or nuts to make it crunchy.

Here are the Ingredients:

  • 2 (8 ounce) packages cream cheese
  • 3 tablespoons pesto
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh cilantro

Directions

  1. Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro, you can also use fresh parsley. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

And now you’re just ready to start your romantic party. Enjoy the appetizer while it lasts.