Eggplant Relish
Preheat the oven to 450 F. Put the eggplant into a metal colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let it drain for 15 minutes. Remove and pat very
Garlic Toast with Assorted Spreads
For the Olice spread: Place all the ingredients in a food processor and process for 30 seconds, until it reaches a spreading consistency. This topping will not be completely smooth. Transfer to a bowl and set aside. For the Ricotta/Gorgonzola Spread: Pur'ee the
Cantaloupe with Prosciutto and Gorgonzola
Place 1/4 cup of the Gorgonzola cheese and the cream in a small saucepan and cook over medium heat until the cheese has melted and the sauce has a smooth consisitency. Remove from the heat to cool. Slice the cantaloupe in
Toasted Bread With Tomaties And Basil
In a medium bowl, toss the tomatoes, garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the
Caesar Salad with Pancetta
In a small nonstick pan, add the extra-light olive oil and the pancetta or diced bacon. Cook over medium heat until the bacon is nicely browned. With a slotted spoon, transfer the cooked bacon to a plate lined with a
Carrot Soup
In a stockpot, heat the extra-light olive oil over high heat. Add the bacon and cook, stirring well, until nicely browned, about 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper
Sicilian Salad with Sauteed Shrimp
Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly over both sides of the shrimp. In a large nonstick sauté pan, add the extra-light olive oil and cook over high heat for 3 minutes
Bread Soup with Sausages
In a large pot, cook the garlic and red pepper flakes, in the olive oil for 3 to 4 minutes over medium-high heat. Add the onion, carrot, and celery and cook 5 more minutes, stirring well. Add the tomatoes and
Steamed Green Beans with Garlic & Tomatoes
Steam the green beans for 5 minutes. Place in a bowl full of water and ice to stop them from cooking. Then drain and set aside. (This can be done a day ahead.) In a sautée pan, add the olive oil
Nick’s Sautéed Mushrooms with Garlic and Shallots
Grind the dried porcini mushrooms into a coarse powder consistency in the food processor and set aside for later. In a 12 inch sauté pan melt the oil over medium-low heat. Add the garlic and cook for 5 to 6 minutes