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Swordfish Carpaccio with Arugula
Biba Caggiano
Carpaccio di Pesce Spada
Photo by Regina Orlando.
Serves 4
Ingredients
4 large slices swordfish, ¼-inch thick (about ¾ pound)
Salt to taste
1 to 2 tbsp. shallots, very finely...
Recipes > Entrees
Miceli's Caprese Pizza
Marianne Storath
Ingredients Pre-made pizza crust 1 cup pizza sauce 8 oz. Miceli's Medallions 1/4 cup fresh pesto sauce
Preparation Preheat oven to 400°F.
Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
Unroll dough on cookie sheet;...
Recipes > Entrees
Baked Eggs in Prosciutto Cups (Caprese eggs)
La Gazzetta Italiana
Ingredients:
1 tsp. unsalted butter, for the tins
6 slices Prosciutto
1 tsp. pesto
6 large eggs
8 ounce Miceli's Fresh Mozzarella Ball chopped into small cubes
4 cherry or grape tomatoes, halved
Salt and freshly ground black...
Recipes > Entrees
Four Cheese Broccoli Bake
Marianne Storath
Ingredients
1 tbsp. olive oil
1 cup (8 oz.) fresh sliced mushrooms
3 green onions, sliced
3 cloves garlic chopped fine
1 cup Miceli’s part-skim ricotta cheese
½ cup Miceli’s Fancy shredded parmesan cheese
¼ cup...
Recipes > Entrees
Artichoke and Cheese Strata
La Gazzetta Italiana
1 Hour, 39 Minutes
Ingredients
1 teaspoon olive oil
1/2 cup finely chopped shallots (about 1 large)
1 (10-ounce) package frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 teaspoon dried tarragon
1 3/4 cups milk
1/2 teaspoon...
Recipes > Entrees
Mascarpone Pasta with Chicken
La Gazzetta Italiana
Ingredients:
6 Slices of bacon
2 Tbsp. Olive oil
1 C. Minced onion
3 Lbs. Chicken breast, cubed
½ tsp. Garlic powder
3 Tbsp. Sun-dried tomatoes, drained & chopped
2 Tbsp. Pesto sauce
½ Lb. Fresh spinach leaves
8 Oz. Miceli's Mascarpone...
Recipes > Desserts
Zeppole (Ricotta Puffs)
Marianne Storath
Ingredients
2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 1/2 teaspoons white sugar
2 eggs, beaten
1 cup Miceli's Ricotta Cheese
1/4 teaspoon vanilla...
Recipes > Desserts
Zeppole
Biba Caggiano
L'undici novembre si festeggia in alcune regioni d’Italia San Martino. Il piatto tradizionale in onore del santo sono le zeppole. Queste possono essere preparate in versione dolce o salata, a seconda dei vostri gusti. La guarnizione...
Recipes > Desserts
Torronecini
La Gazzetta Italiana
Ingredients:
1 lb. All purpose flour
1 lb. Sugar
1 lb. Whole almonds
6 Eggs
Preheat oven to 350 degrees. Mix all ingredients together, by hand, until completely mixed and smooth. Divide dough into 3-4 narrow logs. Bake 15-20 minutes....
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