More Super Bowl Snacks-Italian Style

Tomorrow is Super Bowl Day. I’m not a big football fan, but I do like watching the Super Bowl. My favorite part of watching the Super Bowl is the cool new commercials they show. I also like making some treats to eat during the Super Bowl. I’ve already posted some cool recipes for some great Super Bowl snacks. But, I thought I would post a few more Super Bowl snacks.

Pizza Pretzels

Ingredients

1 tablespoon Extra Virgin Olive Oil
1-tablespoon cornmeal
1 tablespoon All Purpose Flour
1 can refrigerated pizza crust
28 slices pepperoni
8 pieces mozzarella string cheese
4 teaspoons Parmesan cheese
1 cup tomato pasta sauce, heated

Heat oven to 425°F.
Brush large cookie sheet with 1/2 tablespoon of the olive oil.
Sprinkle cookie sheet with cornmeal.
Sprinkle flour over work surface.
On the floured surface, unroll pizza crust dough. Starting at the center of the dough, press dough into 16×10-inch rectangle.
With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips.
Evenly place seven pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered.
Cut each string cheese in half lengthwise.
Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal.
Lightly roll and shape into 16-inch logs.
To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape.
Arrange pretzels on cookie sheet.
Brush pretzels with remaining 1/2-tablespoon oil; sprinkle with Parmesan cheese.
Bake 13 to 17 minutes or until pretzels are golden brown.
Serve warm with pasta sauce for dipping.

Spinach, Prosciutto and Roasted Pepper Calzone

Ingredients

2 cans(8 oz each)refrigerated crescent dinner rolls
1 box(9 oz)frozen spinach, thawed, squeezed to drain
8 oz provolone cheese thinly sliced
2 large red bell peppers, roasted and quartered
4 oz prosciutto thinly sliced
2 tablespoons refrigerated basil pesto
1 egg yolk
1-tablespoon water

Preheat oven to 350°F.
Grease large cookie sheet.
Unroll both cans of dough into 2 long rectangles.
Place the dough rectangles with long sides together on cookie sheet to form a 15×10-inch rectangle.
Press edges and perforations to seal.
Place the spinach lengthways in 4-inch-wide strip down center of dough to within 1/2 inch of each end.
Top with half of the cheese, the roasted peppers and prosciutto.
Spread the pesto over prosciutto.
Cover with remaining cheese.
Bring long sides of dough up over filling, overlapping 1 inch and press edges and ends to seal.
Beat egg yolk and water until well blended in small bowl.
Brush egg yolk mixture over top of dough.
Bake 25 to 35 minutes until golden brown.
Cut into crosswise slices. Serve Warm.

Ham Florentine Mini Cups

Ham Florentine Mini-Cups

This recipe only takes a few minutes to throw together and makes a great super bowl snack.  The original recipe is from Pillsbury Crescent recipe creations. I only made a few slight changes to their original recipe.

Ingredients

1 box (9 oz) frozen spinach thawed and squeezed to drain
1/3-cup garlic and herbs spreadable cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend
3 tablespoons grated Romano cheese
2 tablespoons onion finely chopped
1/4-teaspoon garlic powder
Salt and pepper to taste
1 can (8 oz)refrigerated crescent dinner rolls
24 slices of thin Prosciutto or smoked ham
Parmesan cheese

Preheat oven to 375 degrees F.
In medium bowl, mix all ingredients except rolls, ham and Parmesan cheese until well blended and set aside.
Unroll crescent rolls dough and separate into four rectangles. Firmly press perforations to seal.
Cut each rectangle into 6 (2-inch) squares.
Press one square into the bottom of each muffin cup bottom and push it up against the side.
Pat each ham slice dry with paper towel.
Place one Prosciutto slice ham slice over dough in each cup (edges of ham will be higher than side of cup.)
Spoon rounded 1-teaspoon spinach mixture onto ham in center of each cup.
Bake 14 to 18 minutes or until crust is golden brown and filling is hot.
To prevent browning of ham, cover with foil after 5 minutes to prevent browning.Cool in pan 1 minute then remove from pan; let stand 3 minutes before serving.
Finish with Parmesan cheese. Serve warm.
To make the mini cups use an un-greased 24 count muffin pan.

Calzone Pinwheels

Ingredients

1/2-cup ricotta cheese
1 teaspoon Italian seasoning
1/4-teaspoon salt
1/2 cup mozzarella cheese shredded
1/2 cup pepperoni diced
1/4 cup grated Parmesan cheese
1/4 cup fresh mushrooms chopped
1/4 cup green pepper finely chopped
2 tablespoons onion finely chopped
1 package(8 ounces)refrigerated crescent rolls
1 jar(14 ounces) pizza sauce, warmed

Combine the ricotta, Italian seasoning and salt in a small bowl.
Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.
Separate crescent dough into four rectangles and seal perforations.
Spread cheese mixture over each rectangle to within 1/4 in. of edges.
Roll up jelly roll style, starting with a short side and pinch seams to seal.
Cut each into four slices.
Place cut side down on greased baking sheets.
Bake at 375° for 10-15 minutes or until golden brown.
Serve warm with pizza sauce.

Pizza Crescents

Pizza Joe Crescent Sandwiches

Ingredients

½ lb ground beef, cooked, drained
½ cup chopped pepperoni
1/3-cup pizza sauce
2 cans(8 oz each)refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese

Preheat oven to 375°F.
Mix beef, pepperoni and pizza sauce In a 10-inch skillet.
Heat to boiling over medium-high heat, stirring occasionally.
Separate or cut each can of dough into 4 rectangles and press perforations to seal.
Spoon meat mixture in center of each rectangle.
Sprinkle each rectangle with 1 tablespoon of cheese.
Fold dough over filling and press edges with a fork to seal.
Sprinkle with remaining cheese.
Bake on an un-greased cookie sheet for 18 to 20 minutes.
Serve hot.

Italian Antipasto Squares

Italian Antipasto Squares

2 Cans (8 oz) refrigerated crescent dinner rolls
4 oz thinly sliced salami
4 oz thinly sliced Swiss cheese
4 oz thinly sliced pepperoni
4 oz thinly sliced American cheese
4 oz thinly sliced capocollo (cured Italian ham) or cooked ham
4 oz thinly sliced provolone cheese
2 eggs
½ teaspoon garlic powder
½ teaspoon pepper
1 jar (12 oz) sliced roasted red bell peppers, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 egg yolk, beaten

Heat oven to 350°F. L
Lightly butter a 13×9-inch pan or spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle and place in pan.
Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheeses in order listed over dough.
In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough into 1 large rectangle and press into 13×9-inch rectangle, firmly pressing perforations to seal.
Place over top of layered ingredients.
Pinch edges to seal. Brush beaten egg yolk over dough.
Cover with foil and Bake for 30 minutes.
Remove foil and bake 15 to 20 minutes longer or until golden brown.
Cool 15 minutes before serving.
Cut into 6 rows by 4 rows. Serve warm.

I hope you enjoy these Super Bowl Snacks.

Con Tanto Amore

Maria

Advertisements

Superbowl Snacks-Italian Style

Well, it seems that with Superbowl 46 almost upon us, everyone and their mother is posting recipes for Superbowl munchies.  I’ve been looking at a lot of wonderful blogs with some awesome ideas for all kinds of great food ideas to make for Superbowl.  The only problem is, is that I’m kind of feeling left out. Since I don’t want to feel left out of the excitement, I thought I would throw together some Superbowl snacks “Italian Style”.

Crostini are “Little toasts” and referred to thin slices of Italian or French bread, toasted and used as a base for appetizers. Since there is no hard and fast rule you can use either type of bread for the following recipes.

Tomato and Mozzarella Crostini

Ingredients

12 slices Italian style bread about 1/2 inch thick
¼ cup extra virgin olive
1 large tomato chopped(about 1 cup)
3 tablespoons fresh basil leaves chopped
1 tablespoon large capers
Salt and pepper to taste
12 slices (1 ounce each) mozzarella cheese

Preheat oven to 375ºF.
Arrange bread slices on ungreased cookie sheet.
Drizzle one teaspoon olive oil over each bread slice.
Mix tomato, basil, capers, salt and pepper together in a bowl.
Spread half of the tomato mixture over each bread slice.
Top each bread slice with a slice of cheese.
Spread remaining tomato mixture over cheese.
Bake until cheese is melted about 8 to 10 minutes.
Serve hot.

Hot Crab Crostini

Ingredients

1 French baguette cut into 1/4-inch slices
1 tablespoon extra virgin olive oil
1 cup flaked crabmeat
2 ounces diced pimento
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
¼ cup chives and onion cream cheese spread
¼ teaspoon red pepper sauce
1 tablespoon chopped fresh chives

Heat oven to 400°F.
Arrange bread slices on large ungreased cookie sheet.
Drizzle olive oil over each bread slice
Bake 3 to 5 minutes until crisp and lightly brown.

While the crostini are browning, mix the crabmeat, pimento, Swiss cheese, Parmesan cheese, chives and onion cream cheese spread and red pepper sauce together in a medium bowl.
Spread 1 rounded tablespoonful crabmeat mixture on each bread slice.
Bake for an additional 5 minutes until filling is hot and cheese is melted.
Sprinkle with chives. Serve hot.

Chicken Liver Crostini

Ingredients

8 tablespoons extra-virgin olive oil
1 small onion-finely chopped
4 anchovy fillets
1 garlic clove-minced
12 ounces chicken livers-chopped into small pieces
1/3 cup dry white wine
2 teaspoons fresh sage-chopped
1 Italian or French bread baguette-sliced into 1/3-inch-thick rounds

Heat four tablespoons of olive oil in a large skillet over medium heat.
Add the onion, anchovies and garlic.
Cook until the onion is tender – about 3 minutes.
Raise the heat to medium-high and add the chicken livers.
Cook for about 4 minutes until the chicken livers are brown.
Add the wine and cook for an additional 3 to 4 minutes.
Reduce the heat to medium low and add the sage.
Simmer for about 10 minutes until the chicken livers are cooked through.
Season with salt and pepper to taste.
Preheat oven to 350°F. Arrange bread slices on baking sheets.
Lightly drizzle the bread with the remaining 4 tablespoons of olive oil.
Bake in a 350-degree oven until the crostini are crisp about 5 to 10 minutes.
Top each slice with a heaping spoonful of the chicken liver mixture. Serve hot.

Garlic Cream Cheese Crostini
Garlic Cream Cheese Crostini

Ingredients

1 loaf French style bread cut into ½ slices
1 tablespoon extra virgin olive oil
1/2 cup garlic and herb cream cheese spread
¼ cup chopped green onions

Arrange bread slices on ungreased cookie sheet. Drizzle each slice with olive oil.
Broil 4 to 6 inches from heat for 1 minute until light brown.
Combine cream cheese and green onions in a small bowl and mix together well.
Spread mixture on toasted bread slices.
Return to broiler and broil 1 minute or until cream cheese bubbles.
Serve Hot.

Tomato and Pesto Crostini

Pesto and Tomato Crostini

Ingredients

French bread sliced into 1 inch slices
2/3 cup pesto
2 small tomatoes seeded and chopped(about 1 cup)
1 cup shredded mozzarella cheese
Heat oven to 375°F. Arrange bread slices on ungreased baking sheet.
Spread each slice of bread with a tablespoon of pesto.
Top with tomatoes and sprinkle with cheese.
Bake about 8 to 10 minutes until cheese is melted.
Serve Hot.

I hope you enjoy these Super Bowl Snacks “Italian Style”.

Con Tanto Amore

Maria

Italian Goulash-Gulasch Italiano

37 - Italienischer Gulasch / Goulash italian s...

Today has really been one of the first cold days we have really had this winter.  It’s only going up into the 40’s today.  Considering that it is winter, that’s not too bad.  I guess I have been getting a little spoiled with the warm, spring-like weather we have had so far this winter. I don’t want you to think that I am complaining, I guess more stating a fact.  I’m not a cold weather girl, in fact I really, really don’t like winter, so I have been quite happy with the mild temps. It is just that I had all kinds of hearty, cold weather dishes in mind that I was going to share, but my mind keeps wandering to spring and yes, summer menu ideas.  So, since the weather is a little chilly today, I thought that I would share this recipe for Italian Goulash.  There are a lot of different recipes for this dish but the one constant is paprika.  I think the best way to serve Italian Goulash is over polenta, so I have also included a basic recipe for polenta.

Italian Goulash
Gulasch Italiano

Ingredients

1-tablespoon olive oil
3 medium onions chopped
2 1/2 pounds stewing beef cut into 1-inch cubes
3 tablespoons paprika
1 can (28 oz.) tomato puree
2 teaspoons cumin
1-tablespoon oregano
1 teaspoon lemon zest
2 bay leaves
2 cloves garlic chopped
salt and pepper to taste

Heat a large saucepan over medium heat.
When the pan is hot add the oil and onions.
Cook the onions for about 3 to 5 minutes, until they are soft.
Add the meat, tomato puree, paprika, cumin, oregano, lemon zest, bay leaves, garlic and salt and pepper.


Cover and cook over low heat for 3 to 4 hours, stirring occasionally.
Serve hot with polenta. Serves 6 to 8.

Basic Polenta

Ingredients

1 1/3 cups yellow cornmeal
6 cups cold water
1-teaspoon salt

In a large saucepan add the cornmeal, water and salt.
Over medium-high heat bring the mixture to a boil stirring constantly.


Continue cooking for 5 minutes until the mixture thickens.
Reduce the heat to low and partially cover the pan.
Simmer for 45 minutes to an hour, until the mixture is thick and creamy, stirring occasionally.
Remove from the heat, cover and let stand for 10 to 15 minutes.
Serve hot with Italian Goulash.

I hope you enjoy this recipe for Italian Goulash-Gulasch Italiano.

Con Tanto Amore

Maria

Bistecca alla Pizziola-Steak with Tomato Sauce

Bistecca alla Pizziola is steak with tomato sauce.  The main ingredient in this recipe is steak, of course.  I love steak, but sometimes steak can get a little boring and this Italian recipe is a great way to change things up a bit.  I have seen some recipes for this dish that use onion and also red pepper flakes if you want to spice things up a bit.  I prefer this simple basic recipe for Bistecca alla Pizziola.

Serves 6

Ingredients

1/4-cup extra virgin olive oil
2 cloves of garlic chopped
6 thin tender steaks
1 can (28 oz.) whole peeled tomatoes
1-tablespoon oregano
salt and pepper to taste
1/4-cup fresh Italian parsley chopped
Parmesan or Romano cheese

Heat a large skillet over medium heat.
When the skillet is hot add the olive oil and garlic.  Cook the garlic for 2 minutes.
Add the steaks to the skillet and brown on both sides (you can brown the steaks in batches and remove to a platter to keep warm).
After the steaks are all browned and transferred to a platter, add the tomatoes, oregano and salt and pepper.

Cook over medium heat for 5 minutes.
Reduce the heat to low, add the steaks back into the skillet-cover and cook for 10 to 15 minutes.

Spoon the tomato mixture over each steak and garnish with the parsley and cheese.

Add a salad and Italian or garlic bread and you have a fabulous meal.
You could also make extra sauce and serve it over your favorite pasta as a side dish.

Con Tanto Amore

Maria

Coffee on a Stick-Caffe in forchetta

Photography by Ian Wallace

Coffee on a Stick
Caffe in forchetta

I can’t seem to stop thinking about sweets and rich desserts.  I not sure if it is me or this crazy spring like weather we are having this winter.  So, since I can’t stop thinking about these things, I thought I would share this dessert recipe for Caffe in forchetta-Coffee on a Stick. Coffee on a Stick is a recipe for Italian coffee flavored custard. I know the name is a little strange, but this custard got its name because it is kind of like eating coffee with a fork, hence the name. What I like about this custard recipe is that it is pretty simple and straightforward. You mix everything together and bake the custard right in the oven. In about an hour you can have a fabulous dessert.

Ingredients

1 tablespoon almond oil*
4 eggs
1/3 cup granulated sugar
1 ¾ cups milk
¼ cup strong brewed coffee

Preheat the oven to 350 degrees.
Lightly coat a 9-inch square pan with the almond oil.
Combine the eggs and sugar in a medium-mixing bowl.
Whisk until the eggs and sugar are well blended.
Slowly whisk in the milk and the coffee.
Pour the mixture into the 9-inch coated pan.
Place that pan into a larger baking dish and add about 1 inch of water.
Bake uncovered for 20 minutes.
Cover the custard and cook for an additional 40 minutes or until the custard is set.
Remove the custard from the oven and let cool slightly.
To remove the custard from the pan-run a sharp, thin knife around the edges.
Turn the pan over onto a large plate or platter.
This custard is best served warm. Serve with a little grated chocolate on top and/or whipped cream.

*If you don’t have almond oil you can use canola oil, vegetable oil or any light oil. This is one of those times where I don’t recommend using olive oil. Olive oil is too strong and will change the taste of the custard.

I hope you enjoy this Italian dessert recipe for Caffe in forchetta-Coffee on a Stick.

Con Tanto Amore

Maria

Chicken Liver Crostini -Crostini di Fegatini di Pollo

I didn’t always like chicken livers, I used to think that they were unpleasant, a little gross and not something that I wanted to eat.  But, like all things my taste has changed and now I just love chicken livers.  Crostini are “Little toasts” and referred to small, thin slices of Italian bread, toasted and used as a base for appetizers. Chicken liver crostini is a typical Italian appetizer and is actually quite delicious.  My version is a little rustic, since I like to keep everything on the chunky side, but after the chicken livers are cooked you can run it thought the food processor before putting the mixture onto the crostini. I personally prefer the more rustic variation of chicken liver crostini.

Raw chicken livers

Chicken Liver Crostini
Crostini di Fegatini di Pollo

Ingredients

8 tablespoons extra-virgin olive oil
1 small onion finely chopped
4 anchovy fillets
1 garlic clove minced
12 ounces chicken livers chopped into small pieces
1/3 cup dry white wine
2 teaspoons fresh sage chopped
1 Italian or French bread baguette-sliced into 1/3-inch-thick rounds

Heat four tablespoons of olive oil in a large skillet over medium heat.
Add the onion, anchovies and garlic.
Cook until the onion is tender – about 3 minutes.
Raise the heat to medium-high and add the chicken livers.
Cook for about 4 minutes until the chicken livers are brown.
Add the wine and cook for an additional 3 to 4 minutes.
Reduce the heat to medium low and add the sage and salt and pepper to taste.
Simmer for about 10 minutes until the chicken livers are cooked through.

Arrange bread slices on a baking sheet.
Lightly drizzle the bread with the remaining four tablespoons of olive oil.
Bake in a 350-degree oven until the crostini are crisp – about 5 to 10 minutes. Top each crostini slice with a heaping spoonful of the chicken liver mixture and serve.

I hope you will give this Chicken Liver Crostini recipe a try.

Con Tanto Amore

Maria

Olive Oil and Garlic Sauce – Agliae E Olio

I would have to say, hands down, that olive oil and garlic sauce has to be one of my favorite easy and quick sauces for spaghetti that you can whip up in just minutes.  Garlic and Olive oil sauce is fast and simple to make and excellent for your health.  I always have garlic and olive oil on hand, so this sauce is perfect when I am in a hurry or don’t feel like fussing in the kitchen.  The key to this sauce is using extra virgin olive oil and to cook the garlic until it is soft, but not brown.  Never brown garlic as this makes garlic bitter.

Olive Oil and Garlic Sauce
Agliae E Olio

Ingredients

1-pound pasta
1/2-cup extra-virgin olive oil
6 large garlic cloves, peeled and chopped
Salt and pepper to taste
1/4 cup chopped Italian parsley
Pecorino Romano cheese

After you add the pasta to salted, boiling water, heat a medium skillet over low to medium low heat. When the pan is hot, add the olive oil and garlic. Cook (don’t burn or brown) the garlic until the garlic is soft –about 5 minutes.  Drain the pasta and toss with the olive oil and garlic sauce.  Add salt and pepper to taste.  Sprinkle with the chopped parsley and grated Pecorino Romano cheese.  Serve hot.

The best type of pasta to use with this dish is any type of spaghetti (I like angel hair).  I like to use Pecorino Romano Cheese with Agliae E Olio sauce as it has a sharper flavor than Parmesan cheese, but you can use Parmesan cheese instead.  If you want to spice up this simple Italian dish, try adding some hot red pepper flakes to the garlic and olive oil about a minute before the garlic is done cooking.

Con Tanto Amore

Maria