Tuesday, February 3, 2009

Italian Dinner Party recipes

1 1/2 lbs. ripe Roma tomatoes
2 tbsp. finely chopped red onion
2 cloves garlic, minced
1/4 c. chopped fresh basil
2 tsp. red wine vinegar (balsamic is also nice)
3 tbsp. extra virgin olive oil
Salt and Pepper
Parmesan shavings
Toasted crusty bread

Cut tomatoes in half, squeeze out seeds and excess juice. Dice, place in bowl. Add onion, garlic, basil, vinegar, salt and pepper (to taste), and olive oil. Let sit at room temperature 1 hour. Brush toasted bread lightly with olive oil. Spoon tomato mixture over bread, sprinkle with shaved Parmesan cheese. Devour. (Serves 4)

Baked Ziti with Sausage

1 large onion, diced
6 cloves garlic, minced
1.5 lbs spicy Italian sausage, casings removed, crumbled
salt and pepper
1/4 c. dry red wine
1 (35 oz.) can chopped tomatoes, with juice
4 tomatoes, diced
1/4 c. chopped fresh oregano (or 2 tbsp, dried)
1 c. ricotta cheese
3/4 to 1 c. grated parmesan cheese
1/3 c. flat leaf parsley, chopped
1 lb. dry ziti pasta, cooked to al dente
1/2 to 1 pound mozzarella cheese, diced
olive oil

Heat oven to 425 F. In large skillet, heat 2 tbsp of olive oil over medium. Saute onion in oil til soft, about 5 minutes. Add garlic and sausage, sauté til sausage is browned. Season with salt and pepper to taste. Drain fat, return to heat.
Add red wine, allow to boil mostly away. Add tomatoes with juice, simmer about 10 minutes, til sauce is slightly thickened. Add oregano. Taste to correct seasonings.
In a bowl, combine ricotta, half the parmesan, and the parsley. Season with salt and pepper. Combine drained, cooked pasta with ricotta mixture. Add sausage and sauce. Mix. Add mozzarella. Pour into large, shallow, greased baking dish. Sprinkle with remaining parmesan. Bake uncovered til bubby and lightly browned, about 20 minutes. Serve. (Serves 4-6)

*** these recipes were taken from the divinedinnerparty.com website

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