Pour the olive oil in a nonstick skillet and cook over medium-high heat for 2-3 minutes until it starts to sizzle.
Add the mushrooms and flavor with salt and pepper. Stir well and cook for 2 minutes.
Add the chives and stir
Cook the extra virgin olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and mix together. Increase the heat to medium-high
Make the Peperonata (see related recipes) the day before.Mix the marinade ingredients in a food processor and process to a cream-like consistency.Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill
Homemade stock is an overnight affair, but the time required will be rewarded whenever you taste a recipe that calls for it.
Place all ingredients except the egg whites (keep these, covered, in the refrigerator) in a large stockpot. Bring
Place all the ingredients in a large stockpot and bring to a boil. Simmer, with the lid ajar, for 2 hours. Strain the stock and discard the vegetables. Return the liquid to the pot and simmer for 40 minutes longer.
Brush a nonstick saute pan with the olive oil and heat over medium heat for 1 minute. Add the bread crumbs and cook, stirring, until brown, about 2 minutes.
Transfer to a bowl, add all the remaining ingredients and mix well.
Preheat the oven to 375 F.
With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the peppers with your choice of stuffing. Place in a baking dish side-by-side. Pour the stock and tomatoe sauce
In a sauté pan cook the garlic, onion, and red pepper fl akes in the olive oil over medium-low heat for 4 to 5 minutes, stirring well.
Add the pine nuts, raisins, bay leaf, parsley, and basil. Cook for 3 more
In a large, deep sauté pan, cook the olive oil and the garlic over medium-high heat for 2 minutes. Add the onion. Sauté for 3 to 4 minutes. Add the salami and the fresh herbs (except the 2 tablespoons of
Measure flour, water, milk, eggs, butter and salt into a blender or a mixing bowl. Blend or whisk until smooth. Cover and refrigerate the batter for 15-30. When ready to cook the crepes, add about ¼ cup more cold water