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Italian Sausage and Fennel over Rosemary Polenta
4 Cups Water
1 Cup Polenta
1 Tbs. Fresh Rosemary, chopped
1 Tsp. Salt
1 Tbs. Butter
1/4 Cup Parmesan Cheese
4 Italian Sausages, casings removed
1/2 Bulb Fresh Fennel, core removed, thinly sliced
1 Yellow Pepper, cored, seeded and sliced
1 Red Pepper, cored, seeded and sliced
4 oz. Red Pepper Sauce
2 Tbs. Fresh Basil Leaves, chopped
In medium saucepan, whisk polenta and rosemary into boiling, salted
water. Stir over medium heat until thick and creamy (about 20-25
minutes.) Stir in butter and cheese. Remove from heat. Keep warm
until ready to serve. In large saute pan, heat sausages, fennel
and pepper over medium-low flame. Cook until meat is no longer
pink and vegetables are soft (about 15-20 minutes). Stir in Red
Pepper Sauce. Spoon cooked polenta onto serving plate. Top with
Red Pepper and Sausage mixture. Garnish with fresh basil leaves.
Serves 4. [top]
Bruschetta with Mozzarella Tomatoes and Olive
Topping
1 Loaf French Baguette
1/4 Cup Olive Oil
1 Fresh Garlic Clove, cut in half with skin on
2 Tomatoes, large and ripe, chopped
1 Tsp. Balsamic Vinegar
1 Tbsp. Olive Oil
2 Tbsp. Fresh Basil Leaves, chopped
8 Oz. Fresh Milk Mozzarella Cheese, thinly sliced
1/2 Cup Olive Pesto
Salt and Pepper to Taste
Cut bread into 24-1/4 inch rounds. Toast until golden. Brush lightly
with olive oil, then rub bread with garlic clove. In a mixing
bowl, add tomatoes, olive oil, vinegar, and basil and toss until
well coated. Add salt and pepper to taste. To assemble bruschetta,
place slice of cheese on bread spoon on tomato mixture to cover.
Top with 1/4 tsp. Olive pesto. Serves 10-12 as an appetizer or
makes 4-6 sandwiches on sliced Italian sandwich bread. [top]
Artichoke Dip an Easy Appetizer
1 Jar Artichoke Pesto
1/4 Cup Mayonnaise 1/2 Cup
1 Tbsp. Parmesan Cheese
Preheat oven to 350 degrees. Mix together all ingredients except
1 Tbsp. cheese until blended. Spoon into oven-safe casserole and
evenly sprinkle the cheese over the top. Bake for 30 minutes or
until cheese bakes into a golden crust. Serve with Bella's Dipping
Crackers. Serves 6-8. [top]
Marscarpone Torta
1 pound Mascarpone Cheese (room temp.)
1 pound Cream Cheese (room temp.)
1/3 cup Basil Pesto
1/3 cup Olivada Pesto
1/3 cup Sundried Tomato Pesto
1 Tbsp. Sundried tomatoes, drained and sliced
1 Tbsp. Pine nuts, toasted
Mix the Mascarpone and cream cheese by hand, food processor or mixer
until smooth. Divide into 5 parts and set aside. With dampened cheesecloth,
line 9" loaf pan so that 4 inches overlap on all sides. Measurements:
mascarpone per layer = 2/3 - 1 cup Pesto per layer = 1/3 cup To
layer: With moisten spatula, gently cover bottom layer with mascarpone
mix until even. With separate spatula, spoon on Olivada pesto over
the mascarpone mix to cover. Rinse spatula. Repeat with Mascarpone
mix, Basil pesto, Mascarpone mix then Sundried Tomato pesto, ending
the last layer with the mascarpone mix. Fold over cheese cloth to
cover. Wrap in foil. Refrigerate overnight (or two days before cutting).
Unmold onto platter removing foil and cheesecloth. Garnish with
sliced sundried tomatoes, pine nuts and sprig of fresh basil. [top]
Layered Pesto Lasagna with Swiss Chard
with Sweet Pepper Pesto and Basil Pesto
Serves 8-10.
9 Lasagna Noodles, fresh (uncooked) or dried, cooked al dente enough
to cover three layers of pan
1 Whole Egg
2 Cups Fresh Ricotta Cheese
1/2 Cup Basil Pesto
1 Tsp. Salt 1/4 Tsp. Pepper
1 Bunch Red or Green Swiss chard, stems removed and chopped
2 Tbsp. Extra Virgin Olive Oil
1 Tsp. Garlic, chopped
3-6 oz. Jars Sweet Pepper Pesto
3 Cups Mozzarella cheese, grated
For Lasagna: Lasagna Sheets, fresh or cooked. Use plain, spinach
or tomato. To Prepare Lasagna: In small bowl combine egg, ricotta,
basil pesto, salt and pepper. Refrigerate until ready to use. In
sauté pan, heat olive oil over medium flame. Add garlic and Swiss
chard. Sauté 2-3 minutes, or until wilted. Cool. To Assemble: In
9 1/2'' x 11'' ovenproof casserole dish, spread 1/2 cup Sweet Pepper
Pesto on bottom. In a single layer, line fresh (uncooked) or dried
and cooked pasta noodles over sauce. Spread 1 cup ricotta mixture
evenly over noodles. Cover with 1/2 of the chard, sprinkle 1 cup
grated mozzarella cheese and 1/2 cup Sweet Pepper Pesto. Top with
another single layer of noodles. Repeat for second time and end
with pasta noodles. Top with 3/4 cup pepper pesto and mozzarella
cheese.Bake at 350 degrees for approximately 1 hour or until lasagna
is heated through and edges are bubbly. Cheese should be golden
brown. Cool 10-15 minutes. Cut into slices and serve with remaining
heated Sweet Pepper Pesto. Serves 8-10. [top]
Baked Mushroom Caps with Walnut Sage Filling
24 Medium Sized Mushrooms (Shitake, Bayella, Cremini or Whitecaps)
1/2 Cup Walnut Sage Pesto
2 Tbsp. Melted Butter
2 Tbsp. Grated Parmesan Cheese
2 Tbsp. Freshly Chopped Parsley
Preheat oven to 350 degrees. Mix together all ingredients except
1 Tbsp. cheese. Spoon into oven-safe casserole and sprinkle the
cheese over the top. Bake for 30 minutes or until cheese bakes into
a golden crust. Serve with Hors
d'oeuvre Crackers. Serves 6-8. [top] |