The Italian Flag Recipes

ITALIAN FLAG COOKIES

Steps:

• Beat the butter, powdered sugar, granulated sugar and salt with an electric mixer on medium speed until pale and creamy, about 2 minutes. Add the egg and vanilla and mix on low to incorporate. Add the flour and beat on low speed until the flour is just incorporated. Divide the dough into 3 equal parts and place them in bowls. Add 15 drops green food coloring to one bowl and 25 drops of red to another and mix well to combine.
• Lay a large piece of plastic wrap on a work surface. Starting with the green, pour the dough out into a long strip about 2 inches wide and 1 inch thick. Pour the white on top of the green in the same manner, forming another strip of the same dimensions; finish with the red. Wrap well, turn on its side so the colors are in the order of the Italian flag and refrigerate until firm, at least 3 hours.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper. Remove the plastic wrap from the dough and slice the dough into 1/4-inch slices. Place the cookies 1 inch apart on the baking sheet. Bake until just barely beginning to brown around the edges, 15 to 20 minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with the remaining dough.

ITALIAN FLAG VERRINES

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.

ITALIAN FLAG

Steps:

• Add ½ part green mint liqueur into a shot glass.
• Float ½ part triple sec.
• Float ½ part strawberry liqueur.

ITALIAN FLAG SALAD

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 (CAPRESE)

Steps:

• Make sure you serve this on a white platter!
• Wash and dry the tomatoes.
• Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
• Arrange slices decoratively on platter.
• Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
• Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.
• (the mozzarella balls available in Greece are pretty small- maybe 3-4oz).
• What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through.
• Dot each mozzarella round with 1/2 to 3/4 tsp of pesto.
• Serve with lots of crusty bread!

ITALIAN FLAG TORTELLINI

Steps:

• Heat water to boiling. Add tortellini and spinach. Reduce heat to medium and simmer for about 3 minutes, or longer if directed on tortellini package.
• Drain.
• Mix in rest of ingredients over very low heat until warm.
• Serve with ground black pepper and grated parmesan to taste.