STUFFED CHILI PEPPERS IN A PAN - Peperoni ciliegia ripieni in padella

Many of you must have seen stuffed chili peppers in oil in Italian delicatessens.  They make great appetizers.  Love their spicy taste.

I like to make them stuffed with tuna and anchovies but rather than put them in oil, I cook them in a pan.  They make a great side dish.

Ingredients:

1/2 lb. cherry peppers (preferably hot)

Can of good tuna in olive oil

Small can of anchovies

Small can of chopped green olives

1 tablespoon of capers

1 clove of garlic (minced)

Sprig of parsley (chopped)

2 tablespoons of breadcrumbs

2 tablespoons olive oil

Preparation:

Wash the peppers and remove the tops and seeds.  In a bowl combine the tuna, anchovies, capers, garlic, parsley and breadcrumbs.  Blend the mixture well and stuff the peppers.

Once the peppers are filled, place them in a non-stick frying pan with the olive oil

Cover the pan and cook them for 30 minutes over medium heat.  Serve warm or at room temperature.

STUFFED MUSHROOMS - Funghi Ripieni

With Thanksgiving around the corner, stuffed mushrooms make perfect appetizers for a  memorable holiday meal or a dinner party.  The mushrooms can be prepared the day before and then baked before serving.

 

Ingredients

• 1/2 cup dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 3 scallions (alternate 1 medium onion) chopped finely
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• 6 tablespoons of butter
• 2 tablespoons of oil
• 25 medium to large white mushrooms, stemmed



 

 



 

Preheat oven to 400°F.

Wash the mushrooms one at a time under running water for one second.  Dry immediately.  Pull stems from mushroom caps and finely chop them.  Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 15 minutes, then remove from oven.

 

While mushroom caps are baking, melt 3 tablespoons of butter and oil in a heavy skillet over moderately high heat.  Sauté scallions briefly.  Add chopped stems, stirring, about 5 minutes. Remove the pan from the heat and add the bread crumbs, cheese, parsley salt and black pepper. Mix well.

 

 

 

Turn mushroom caps over.  Using the remaining butter, place a small piece inside each cap.  Mound mushroom filling in mushroom caps, pressing gently.   Bake until mushrooms are tender and stuffing is golden brown, about 20 minutes.

 

Dinner at home with friends - Pranzo a casa con amici

To me, a good meal at home with friends is what celebrating food is all about.  Does it involve work?   Certainly. 

But look at my reasons:

• Everyone can bring a bottle and share, no inflated restaurant wine costs or corkage fees.
• No restaurant rule about dressing totally casually and slipping off your shoes.
• We can debate in a loud manner rather than whisper 'till the wee hours.

Flowers from the garden adorned the table

We feasted on:

Menu Planning


I always try to work some seasonal produce into my dinner menu - perhaps a fresh asparagus first course, or beautiful, sweet summer fruits in the dessert.   I try to use fresh, natural produce wherever possible. You just can't compare the flavor of freshly roasted peppers or other fresh vegetables with those frozen or canned from the supermarket shelf. 
When planning a special dinner, not only I try to maintain a nutritional balance but I also incorporate color, texture and flavor.

Vegetarian appetizer or antipasto
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Antipasto

Cold

A platter of roasted peppers, garden tomatoes, blanched cauliflower, grilled yellow squash and braised asparagus simply drizzled with extra-virgin olive oil, balsamic vinegar, salt and pepper.

Hot

Fried Calamari

Calamari fritti

Ricotta Manicotti

Cannelloni di ricotta

Stuffed Chickens

Sausage Stuffed Chickens - Polli ripieni

Oven Roasted Potatoes - Patate arrostite

Dessert - Fresh fruit

Frutta

After dessert, I kicked off my shoes and relaxed with friends.

Sharing a glass of wine and food with friends to me is felicita' (happiness).

Below is a very popular Italian song called Felicita'.  Enjoy.    
http://youtu.be/Q0wZQbK938Y

SKEWERS OF GRILLED SCAMORZA - Spiedini di Scamorza

It’s grilling time and what can be more delicious than grilled scamorza.  Not just any scamorza but Scamorza Abruzzese , the one shaped like a pear and made from cow’s milk.  We like it fried as in scamorza impanata (breaded scamorza) and grilled.

Spiedini di scamorza make a wonderful starter (antipasto) and will add the WOW factor to any gathering. 

       All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Ingredients for 4 people

1 lb. smoked Scamorza
(alternate non-smoked or good quality dry mozzarella)
3 baguettes rustic bread

extra-virgin olive oil

Clean the crust of the smoked cheese with a dampened cloth, then cut the cheese into thick slices.  Slice the loaves of bread.  Alternating, impale on moist, wooden skewers slices of smoked cheese and bread, then place the skewers on a baking tray and grease them lightly with oil. Preheat the grill and, when hot, cook the skewers 4-5 minutes per side, turning once or twice. Remove from grill and serve immediately.  Sliced prosciutto may also be added.