Not exact matches
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality
Italian or white
bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any
type, for garnish A splash of Amaretto
The restaurant serves the dip with chips made from fried pasta, but you can serve this version of the popular appetizer with just about any
type of crackers, chips, or toasted
Italian bread, like bruschetta.
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet
Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups
bread crumbs (TK
type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
As I
type, I am eating a sammich made with two thin slices of the
Italian Rolls from
Bread Baker's Apprentice — I am hooked on the home
bread baking for sure!
Type: Entree recipe Serve With: Tomato Sauce and fresh, crusty
Italian bread Prep Time: ~ 30 min Cook Time: 45 min to roast squash + 5 min to boil ravioli Yield: 30 — 36 ravioli
My perfect picnic would be with my husband by a lake with a bottle of wine (in the afternoon of course) some nice
Italian cheeses and meats and great
bread and pasta of some
type that I would make.