Scrumptious Sicilian!

Bruschetta

Seasoned Steak Tips with Castelvetrano Olive Tapenade

Steamed Rice

Roasted Carrots

Tiramisu  

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Tomato Bruschetta

yield: 2

2 Roma tomatoes, chopped

4-6 basil leaf’s, sliced or torn

2 tablespoons olive oil

2 tablespoon balsamic vinegar

Salt and pepper to taste

Red pepper flakes if desired

1 teaspoon complete seasoning

Sliced toasted bread for serving

Parmesan for serving

In a bowl combine, tomatoes, basil, olive oil, balsamic, complete seasoning, salt, pepper and if using red pepper flakes. Sitr to combine. Once ready to serve. Serve on toasted bread with parmesan.

 Grilled Steak with Castelvetrano Olive Tapenade

  Yield: 2:

Steak:

¼ cup oil

1-2 garlic cloves, minced

½ lemon, zested and juiced

Red Pepper Flakes to taste

¼ teaspoon thyme dried

¼ teaspoon Rosemary dried

2 steaks or 2 cups cubed beef

Salt and pepper to taste

For the tapenade:

¼ cup olive oil

2 garlic cloves, mined

¼ cup basil leaves, thinly sliced or hand torn

½ cup Castelvetrano olives, drained, pitted and chopped

½ lemon, zested and juiced

2 Tablespoons capers, drained, rinsed and chopped

½ teaspoon anchovy paste or 2-3 anchovies chopped

1 teaspoon red wine vinegar

½ cup of tomatoes chopped for garnish

Salt and pepper to taste

In a small bowl combine al tapenade ingredients , taste and adjust seasoning then set aside. (Tapenade can also be heated if desired)

In a small bowl or plastic cup combine oil, garlic, lemon juice/zest, red pepper flakes, thyme, rosemary, salt and pepper. Preheat grill pan over medium high heat and add steak. Brush Mixture over steak after flipping and repeat brushing while cooking to desired temperature. Remove steak and serve with tapenade.

Herb and Roasted Garlic Risotto

Yield: 2 servings

Oil

¼ cup roasted garlic

3 cups low sodium vegetable stock

½ cup Arborio rice

2 tablespoons butter

1 teaspoon Italian parsley fresh or dried

1 teaspoon basil fresh or dried

¼ teaspoon thyme fresh or dried

¼ teaspoon rosemary fresh or dried

½ teaspoon lemon pepper

Salt and pepper to taste

Parmesan cheese to taste

Add oil and rice to pan over medium heat and toast rice. Add in 1 cup of stock, dried herbs if using (use fresh herbs at the end) stir until there’s more rice then liquid then start to add reminding liquid ½ a cup at a time, repeating processes until all liquid is added. Stir in toasted garlic, lemon pepper and fresh herbs if using. Stir until liquid is aborded. Turn heat off, stir in butter. Taste and adjust with salt and pepper. serve with parmesan.

 Garlic Parmesan Roasted Carrots

  Yield: 2:

2 cups carrots, chopped

¼ cup parmesan

¼ teaspoon garlic powder

2 tablespoons roasted garlic with oil mashed

Salt and pepper to taste

Preheat oven 400”F

On a sheet tray with parchment paper add all ingredients toss to evenly coat. Place in oven for 25-30 minutes or until carrots are fork tender. Remove and serve.

Tiramisu

Yield: 10

1 cup sugar

2 cups mascarpone cheese or cream cheese

2 cups heavy cream

20 lady fingers or any vanilla cookie

1 cup cold expresso or strong coffee

¼ cup coffee liquor

In a stand mixer add mascarpone and sugar, whip on medium until creamed. Start to slowly pour in heavy cream. Allow fixture to fluff slightly before adding more heavy cream. Once all cream is added, add coffee liquor. Whip on high for 30 second. Set aside.  Dip lady fingers in coffee then place in ramekins or brownie pan; place half of the cream mixture on top, spread evenly. Add another layer of lady fingers dipped in coffee then the rest of the cream mixture. Dust with coco powder and chill until ready to serve.

Tiramisu

yield: 9

6 egg yolks

1 cup sugar

1 ¼ cup mascarpone cheese

1 ¾ cup heavy cream

2.7 ounces lady fingers

1 cup cold expresso or strong coffee

Combine egg yolks and sugar in a double boiler. Whisk and cook for about 5 minutes. Whip until eggs are a light yellow color. Allow to cool slightly then add mascarpone. Whisk together. in a stand mixer add heavy cream. Whip until a stiff peak forms. Fold egg mixture into whipped cream then set off to the side. Dip lady fingers in coffee then place in ramekins or brownie pan, place half of the cream mixture on top, spread evenly. Add another layer of lady fingers dipped in coffee  then the rest of the cream mixture. Dust with coco powder and chill until ready to serve.