Stuffed Peppers with Tomatoes, Mozzarella, Capers and Olives
Preheat oven to 400 degrees. Slice the peppers in half lengthwise. Scoop out the seeds and trim away the white membranes and the green stem. Set aside. In the olive oil, sauté the onion, olives, capers, parsley, garlic, anchovy paste and season
Little Pizzas
Preheat oven to 400 degrees. Line your baking sheet with aluminum foil or parchment paper. To make pizzette spread the pizza sauce evenly over a sheet of pastry. Cover the sauce evenly with the selected toppings. With a long, sharp knife cut
Little Bruschette
In a large bowl add, the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Stir the ingredients until well mixed and let them rest at room temperature for about 30 minutes. Toast both sides of the bread slices under the
Baked Zucchini Stuffed with Salami
Preheat the oven to 400 degrees Trim the very ends off of the zucchini. Blanche the whole zucchini in boiling water for 4 minutes. Slice the zucchini in half lengthwise. Using a pear corer, melon ball knife or small spoon, scoop
Braised Artichokes
In a wide sauce pan or a 12 inch skillet add the olive oil, the onion, the garlic, the red pepper flakes, and the thyme. Cook for 15 minutes over medium heat, stirring every 5 minutes until the onion and
Baked Bread Slices with Onions and Pancetta
Place the 12 slices of bread on a sheet pan. Toast in the oven, on both sides. Rub one side of each toast with the whole garlic cloves In a deep, wide sauté pan, heat 3 Tablespoons olive oil. Add red