Italian al Fresco
![Picture](/uploads/3/9/1/6/3916068/7437583.jpg)
Prosecco with Limoncello
![Picture](/uploads/3/9/1/6/3916068/9954209.jpg)
Limoncello
Prosecco
Raspberries
Put some raspberries in a glass pour a shot of limoncello over them and fill the rest of the glass with prosecco to taste.
My godmother gave me a bottle of her homemade limoncello to bring to dinner club. I was going to try to pass it off that I made it, but decided to research a cocktail instead. Limoncello is an Italian liqueur from Southern Italy. It is very sweet and syrupy. Prosecco is an Italian Sparkling wine that is often very dry. Together with raspberries this made for a very sweet, very alcoholic, refreshing cocktail.
Prosecco
Raspberries
Put some raspberries in a glass pour a shot of limoncello over them and fill the rest of the glass with prosecco to taste.
My godmother gave me a bottle of her homemade limoncello to bring to dinner club. I was going to try to pass it off that I made it, but decided to research a cocktail instead. Limoncello is an Italian liqueur from Southern Italy. It is very sweet and syrupy. Prosecco is an Italian Sparkling wine that is often very dry. Together with raspberries this made for a very sweet, very alcoholic, refreshing cocktail.
Basil, Peach & Mozzarella Salad
![Picture](/uploads/3/9/1/6/3916068/2310684.jpg)
i found a recipe for this salad using mangoes, but i wanted to stick to the fresh, local ingredients so i subbed in the peaches.
-n
Ingredients:
1/2 lb fresh mozzarella, marinated (see recipe below)
4 fresh peaches
a bunch of fresh basil
Directions:
marinate the mozzarella in advance.
slice the peaches, brush them on each side with olive oil (i used lime-flavored oil) and grill them for a couple minutes on each side to get good grill marks.
layer the basil, mozzarella and peaches in a serving dish.
chill for 20 minutes, then serve.
Marinated Mozzarella
Ingredients:
Directions:
slice the mozzarella and place it in a dish.
rub it with the herbs, lime peel, garlic, peppercorn & salt.
pour the olive oil over it (use good olive oil cuz that's what your cheese will taste like - i used the lime again).
put in the fridge to infuse for 12 hours, up to 2 days.
-n
Ingredients:
1/2 lb fresh mozzarella, marinated (see recipe below)
4 fresh peaches
a bunch of fresh basil
Directions:
marinate the mozzarella in advance.
slice the peaches, brush them on each side with olive oil (i used lime-flavored oil) and grill them for a couple minutes on each side to get good grill marks.
layer the basil, mozzarella and peaches in a serving dish.
chill for 20 minutes, then serve.
Marinated Mozzarella
Ingredients:
- ½ lb fresh mozzarella
- 1 T cilantro, coarsely chopped
- 1 T basil, coarsely chopped
- ¼ tsp tarragon, coarsely chopped
- ½ cup olive oil
- 3 lime peels
- 1 clove of garlic
- 1 tsp peppercorns
- ¼ tsp salt
Directions:
slice the mozzarella and place it in a dish.
rub it with the herbs, lime peel, garlic, peppercorn & salt.
pour the olive oil over it (use good olive oil cuz that's what your cheese will taste like - i used the lime again).
put in the fridge to infuse for 12 hours, up to 2 days.
Chilled Tomato and Bread Soup (by Mario Batali)
![Picture](/uploads/3/9/1/6/3916068/2342607.jpg)
5 lbs overripe tomatoes, cored
3 cups day-old Italian bread, torn into pieces
1/2 c basil leaves
2 T thyme leaves
salt
fresh ground pepper
1/4 c extra virgin olive oil
2 lemons--zest and juice
2 tsp red pepper flakes
4 scallions (whites only) cut into narrow slices
baguette sliced narrow, toasted, and cooled
In blender or food processor, blend tomatoes until liquid. Add bread chunks, basil, and thyme. Season "aggressively" with salt and pepper. Blend again. Thin with water if needed. Chill at least one hour.
Mix olive oil, lemon juice and zest, red pepper flakes, and green onion slices. Use as a garnish on the toast, floated on top of the soup.
3 cups day-old Italian bread, torn into pieces
1/2 c basil leaves
2 T thyme leaves
salt
fresh ground pepper
1/4 c extra virgin olive oil
2 lemons--zest and juice
2 tsp red pepper flakes
4 scallions (whites only) cut into narrow slices
baguette sliced narrow, toasted, and cooled
In blender or food processor, blend tomatoes until liquid. Add bread chunks, basil, and thyme. Season "aggressively" with salt and pepper. Blend again. Thin with water if needed. Chill at least one hour.
Mix olive oil, lemon juice and zest, red pepper flakes, and green onion slices. Use as a garnish on the toast, floated on top of the soup.
Grilled Pizzas
![Picture](/uploads/3/9/1/6/3916068/5717792.jpg)
http://www.annies-eats.com
Basic Pizza Dough
Ingredients:
1/4 cup warm water
1 envelope instant yeast
1 1/4 cup water at room temperature
2 T EVOO
4 cups bread flour, plus more for dusting
1 1/2 tsp. salt
EVOO or non-stick cooking spray for greasing the bowl
Directions:
Measure the warm water into a 2 cup liquid measuring cup. SPrking yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and EVOO and stir to combine.
Place the flour and salt in the bowl or a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
Grilled Pizza
Ingredients:
Thinly sliced zucchini, cherry tomatoes, mushrooms and bell peppers (toppings of your choice)
salt
pizza dough at room temperature
EVOO
Feta cheese
Mozzerella
pepper
Directions:
Heat a grill to medium-high heat. Place the veggies in a colander set over the sink. Toss with 3/4 teaspoon salt. Let sit 20-30 minutes to drain excess liquid.
Transfer the pizza dough to a lightly floured work surface. Divide the dough into equal portions. Let rest 10 minutes. Meanwhile, shape each piece of dough into a flattened round, about 6-7 inches in diameter. When the grill is heated, generously oil the grates (use a wad of paper towels dipped in EVOO and hold it with tongs). Carefully place the shaped dough rounds onto the grill and cover. Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 3-4 minutes. Carefully remove the partly cooked dough rounds from the grill for topping.
Transfer the dough rounds to a work surface so that the cooked side is facing up (this is the side that will hold the toppings). Top evenly with veggies. Sprinkle with cheeses. Season with pepper to taste. Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 4-6 minutes. Remove from the grill. Serve warm.
Basic Pizza Dough
Ingredients:
1/4 cup warm water
1 envelope instant yeast
1 1/4 cup water at room temperature
2 T EVOO
4 cups bread flour, plus more for dusting
1 1/2 tsp. salt
EVOO or non-stick cooking spray for greasing the bowl
Directions:
Measure the warm water into a 2 cup liquid measuring cup. SPrking yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and EVOO and stir to combine.
Place the flour and salt in the bowl or a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
Grilled Pizza
Ingredients:
Thinly sliced zucchini, cherry tomatoes, mushrooms and bell peppers (toppings of your choice)
salt
pizza dough at room temperature
EVOO
Feta cheese
Mozzerella
pepper
Directions:
Heat a grill to medium-high heat. Place the veggies in a colander set over the sink. Toss with 3/4 teaspoon salt. Let sit 20-30 minutes to drain excess liquid.
Transfer the pizza dough to a lightly floured work surface. Divide the dough into equal portions. Let rest 10 minutes. Meanwhile, shape each piece of dough into a flattened round, about 6-7 inches in diameter. When the grill is heated, generously oil the grates (use a wad of paper towels dipped in EVOO and hold it with tongs). Carefully place the shaped dough rounds onto the grill and cover. Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 3-4 minutes. Carefully remove the partly cooked dough rounds from the grill for topping.
Transfer the dough rounds to a work surface so that the cooked side is facing up (this is the side that will hold the toppings). Top evenly with veggies. Sprinkle with cheeses. Season with pepper to taste. Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 4-6 minutes. Remove from the grill. Serve warm.
Strawberries with Vanilla Mascarpone and
Balsamic Drizzle
![Picture](/uploads/3/9/1/6/3916068/694851.jpg)
- 1/4 cup sugar
- 1/4 cup balsamic vinegar
- 1 cup Mascarpone cheese
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, sliced
- In a small saucepan, bring sugar and vinegar to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes.
- In a small bowl, combine the cheese, confectioners' sugar and vanilla. Divide strawberries among four dessert plates. Top with cheese mixture; drizzle with balsamic mixture. Yield: 4 servings.