March 4, 2008 at 9:49 am
· Filed under antipasti, appetizer, capers, cook, cooking, easy recipes, european recipes, food, free, free recipes, healthy recipes, italian recipes, lemon, lemon juice, mayonnaise, olive oil, pepper, recipes, tomato, tuna
Ingredients:
115 g canned tuna, drained
4 plum tomatoes, halved and seeded
4 tbsp olive oil
2 tbsp sun-dried tomato paste
2 tbsp capers, rinsed
2 tsp lemon juice
2 egg yolks
Finely grated rind of 1 lemon
Salt and pepper
Preparing:
Divide the sun-dried tomato paste among the tomato halves and spread around the inside of the skin.
Roast on a baking tray in oven at 200ºC (400ºF) for 15 minutes and leave to cool.
Process the egg yolks with lemon juice and rind until smooth.
Add the olive oil and process until it thickens.
Add tuna and capers to the previous mixture and season with salt and pepper.
Spoon the tuna mayonnaise into the tomato shells, return to the oven for 5 minutes and serve.
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February 2, 2008 at 8:32 am
· Filed under Saint Valentine's appetizer, Saint Valentine's food, Saint Valentine's recipes, antipasti, beans, chicken broth, cook, cooking, easy recipes, european recipes, food, free, free recipes, garlic, healthy recipes, italian recipes, olive oil, parsley, pepper, soup
Ingredients:
7 cups chicken stock
1 cup dried canellini beans, covered and soaked overnight in cold water
4 ounces soup pasta
6 tbsp olive oil
4 tbsp chopped parsley
2 garlic cloves, chopped
Salt and pepper
Preparing:
Drain the soaked beans and place them in a pan.
Add the chicken broth and bring to the boil.
Reduce the heat and let simmer for 2 hours.
Process about half the beans in a food processor, return the purée to the pan and stir well.
Bring the suop to the boil and cook for 10 more minutes.
Heat 4 tbsp of the olive oil in a pan.
Add garlic an cook over low heat for 5 minutes.
Stir the garlic, salt, pepper and parsley into the soup.
Drizzle the remaining olive oil and serve.
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January 30, 2008 at 8:59 am
· Filed under antipasti, appetizer, arugula, cook, cooking, easy recipes, european recipes, extra virgin olive oil, food, free, free recipes, healthy recipes, italian recipes, lemon juice, low fat recipes, pepper, prosciutto, recipes
Ingredients:
225 g prosciutto di Parma, sliced thinly
115 g arugula
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper
Preparing:
Season the lemon juice with salt and pepper.
Beat in the olive oil.
Pour the dressing over the arugula leaves and toss lightly so they are evenly coated.
Drap the prosciutto in folds in individual serving plates, and then add the arugula.
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January 6, 2008 at 9:23 am
· Filed under antipasti, appetizer, beef, cook, easy recipes, extra virgin olive oil, fillet, food, free, free recipes, healthy recipes, italian recipes, lemon, lemon juice, low fat recipes, parmesan cheese, parsley, pepper, recipes
Ingredients:
200 g beef fillet, in piece
55 g Parmesan cheese, shaved thinly
4 tbsp chopped fresh parsely
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Lemon slices, to garnish
Salt and pepper
Preparing:
Cut the beef fillet into a wafer-thin slices and arrange on 4 individual serving plates.
Pour the lemon juice in a small bowl and season to taste with salt and pepper.
Beat in the olive oil and pour the dressing over the beef.
Cover with plastic wrap and set aside for 15 minutes to marinate.
Serve with Parmesan cheese and sprinkle with parsley.
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