Mar 22

3 eggs
salt and freshly ground pepper
12 small pre-cooked shrimp, tails left intact
1 bunch seedless red grapes, halved

1. Preheat the oven to 350°. In a bowl, whisk the eggs and season with salt and freshly ground pepper. 2. In a 12-cup mini muffin tin, place 2 to 4 red grape halves. 3. Slowly pour the beaten eggs into the muffin tin, dividing it evenly among all 12 cups. 4. Carefully place one shrimp, tail up, into each muffin cup. Try to arrange it so that it stays in place. 5. Transfer to the oven to cook for 10 to 12 minutes, or until the eggs are set, and garnish with the remaining grape halves. Serves 4

Note: The mini frittatas can be served warm or at room temperature. Enjoy by simply picking up one by the tail and biting off the entire frittata, then discarding the tail. These snacks also make fun appetizers for a gathering.

Replace: pre-cooked shrimp with fresh or frozen shrimp, cook in boiling water for 2 to 3 minutes.

Medium to full-bodied white wine, such as Vermentino or Soave

Dec 7

6 canned whole, plum tomatoes, roughly chopped
4 mint leaves, julienned, plus extra
1 clove garlic
extra-virgin olive oil for drizzling
4 slices Tuscan bread, halved and lightly toasted

1. In a skillet over medium heat, add the tomatoes, mint, and garlic. 2. Season with salt, drizzle with olive oil and cook for 30 to 35 minutes, until a thick sauce forms. 3. Remove the garlic and top each bread slice with some of the tomato sauce. Serve garnished with additional mint leaves. Serves 4

Replace: mint with basil
Replace: canned tomatoes with fresh ripe tomatoes

A medium to full-bodied red wine, such as Sangiovese di Romagna

  • For more recipes subscribe our e-magazine CIBO. One year subscription only $ 9.95! To subscribe, please click here.
Oct 19

2 tsp. extra-virgin olive oil, plus extra
1⁄2 lb. link sausage
1 polenta log, cut into 1⁄2-inch thick slices
Parmigiano-Reggiano, freshly grated
1 bunch sage leaves
2 c. tomato sauce, heated (optional)

1. Preheat the broiler. In a large skillet, over medium-high heat, warm theolive oil. 2. Prick the sausage links with a fork and add them to the skillet. Cook until brown on all sides and cooked through. 3. Meanwhile, arrange the polenta slices on a baking sheet covered with parchment paper. Transfer to the oven to cook until golden brown. 4. Remove from the oven and immediately sprinkle each polenta slice with cheese. 5. Cut the sausage into 1-inch pieces and top each polenta slice with 1 piece. Secure with a toothpick and garnish each with a sage leaf. Serve immediately along with your favorite tomato sauce. Serves 4 to 6

Replace: sausage with pancetta
Replace: sausage with soft salame

A medium to full-bodied red wine, such as Rosso di Montalcino

Sep 21

4 oz. Robiola , room temperature
2 tbsp. chives, minced, plus whole chives
2 tbsp. parsley
minced freshly ground pepper
4 oz. bresaola, thinly sliced

1. In a bowl, combine the cheese and minced herbs. Season with freshly ground pepper and mix well to combine. 2. Lay 2 bresaola slices, overlapping, on a clean work surface. Spread 1⁄2 of the bresaola with the Robiola mixture. Repeat with the remaining ingredients. 3. Roll each slice tightly, starting from the side with the cheese, to form a cigar shape and slice in 1⁄2 on a diagonal. 4. Tie each roll closed with 1 chive. Serve immediately or cover and refrigerate until ready to use. Serves 4

Replace: bresaola with prosciutto crudo
Replace: Robiola with brie

A light to medium-bodied white wine, such as an Italian Sauvignon Blanc or Soave

  • For more recipes subscribe our e-magazine CIBO. One year subscription only $ 9.95! To subscribe, please click here.

« Previous Entries