CAPRESE SALAD - GIADA DE LAURENTIIS
Recipe from "Everyday Italian". I made this recipe with only cherry tomatoes and just tossed everything together with the dressing. Easy and good.
Provided by Ms. Poppy
Categories Vegetable
Time 15m
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
- Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
Nutrition Facts : Calories 245.9, Fat 20, SaturatedFat 7, Cholesterol 33.6, Sodium 565.3, Carbohydrate 7.3, Fiber 1.8, Sugar 4.5, Protein 10.8
AUTHENTIC SICILIAN GRANITA AL LIMONE
Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 10
Number Of Ingredients 5
Steps:
- Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
- Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
- Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
- Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
- Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g
CAPRESE PANINI
A favorite salad get its turn in a sandwich.
Provided by MomMatula
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
- Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
- Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.
Nutrition Facts : Calories 647.8 calories, Carbohydrate 35.9 g, Cholesterol 63.8 mg, Fat 42.2 g, Fiber 3.2 g, Protein 32.6 g, SaturatedFat 14.5 g, Sodium 1214.5 mg, Sugar 4.3 g
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- To prepare granita, place the vinegar, oil, salt, and tomato in a blender or food processor and process until smooth. Place the tomato mixture in an 8-inch square baking dish, cover, and freeze until firm, stirring twice during the first 2 hours.
- After about an hour, scrape with a fork and break up any big chunks. Scrape entire mixture with a fork until fluffy.
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Servings 8Estimated Reading Time 50 secsAuthor Giada De LaurentiisTotal Time 4 hrs 10 mins
- Add the tomatoes, salt, sugar, vinegar and water to the pitcher of a blender. Blend on high for 1 minute. Strain through a fine mesh strainer into an 8x8 baking dish. Discard the seeds and any solids. Place the dish in the freezer and freeze for 2 hours.
- After two hours, use a fork to scrape and break up the mixture. Stir to distribute the ice crystals and return to the freezer until frozen solid, an additional 2 hours.
- Use a fork to scrape the desired amount of large shards of ice into small bowls. Top each serving with basil, mozzarella quarters and pine nuts. Drizzle with olive oil and sprinkle with flake salt and serve.
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