Ingredients:
Olive Oil
Fresh Garlic
Baguettes
Vine Tomatoes
Salt
Mozzarella Cheese
Parmesan (freshly grated)
Blend together ¼ cup of Olive Oil and 2 garlic cloves
Brush onto ¼ inch to ½ inch slices of baguette
Slice vine grown tomatoes and place on one side, and sprinkle salt
Cut small square of mozzarella cheese and place on other side
Put on a fresh leaf of basil and sprinkle with parmesan
Broil in oven until bread sides and cheese is golden brown
Wednesday, April 7, 2010
Linguini with White Clam Sauce
1 package (7 oz) linguini
1/4 cup butter or margarine
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil
2 cans (6.5 oz each) minced clams, undrained
Additional chopped fresh basil
1/2 cup grated Parmesan cheese
1. Cook spaghetti as directed on package.
2. Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
3. Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.
1/4 cup butter or margarine
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil
2 cans (6.5 oz each) minced clams, undrained
Additional chopped fresh basil
1/2 cup grated Parmesan cheese
1. Cook spaghetti as directed on package.
2. Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
3. Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.
Olive Garden® Zuppa Toscana
Makes: 6-8 servings
INGREDIENTS
* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!
Buon appetito!
INGREDIENTS
* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!
Buon appetito!
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