ITALIAN FLAG
Create the perfect Italian Flag with this step-by-step guide. Add green mint liqueur into a shot glass. Float triple sec and strawberry liqueur. Green Mint Liqueur, Triple Sec, Strawberry Liqueur
Provided by Absolut Drinks
Categories Cocktail
Time 2m
Yield 1 Cocktail
Number Of Ingredients 3
Steps:
- Add ½ part green mint liqueur into a shot glass.
- Float ½ part triple sec.
- Float ½ part strawberry liqueur.
Nutrition Facts : Calories 127 calories
ITALIAN FLAG SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
- To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.
ITALIAN FLAG SALAD
The reds of tomatoes and radishes, the green of spring lettuce and the white of goat cheese make this salad a tasty delight! Buon appetito!
Provided by Valerie Bertinelli
Categories cheese,Italian,nuts,salad,tomatoes,vegetables
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.
- Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.
ITALIAN FLAG VERRINES
This is a festive, elegant appetizer that works especially well for an Italian meal.
Provided by pho1962
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a pan over medium-high heat. Saute zucchini, onion, and garlic until some of the liquid has evaporated and zucchini is softened, 5 to 7 minutes. Remove from heat and stir in pesto.
- Spoon mixture into 8 small, clear glasses and chill in the refrigerator.
- While green layer is chilling, mix ricotta cheese, Parmesan cheese, sugar, garlic powder, nutmeg, and salt together in a bowl. Whip heavy cream into stiff peaks and fold into ricotta mixture. Layer over chilled zucchini mixture and return to the refrigerator.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until tender, 4 to 6 minutes.
- Puree peppers with tomatoes and cayenne in a food processor until smooth and spread over chilled ricotta layer. Chill for 1 hour. Garnish with fresh basil and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 18.2 g, Cholesterol 43.3 mg, Fat 25.4 g, Fiber 4.8 g, Protein 13.8 g, SaturatedFat 9.8 g, Sodium 576.1 mg, Sugar 9.1 g
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