by zan@zeliciousrecipes.com | Favorite Recipes, Sandwiches
I’m crazy about this Italian Tuna (Tunnino – Tuna Ventrescas) in oil, so much that I made a Panino for my 16 year old for lunch. It was inspired by my Mare Chiaro Salad recipe (sans beans).
Simple ingredients:
- 2 slices of Italian rustic bread
- 6 small pieces of Tuna (Tunnino – Tuna Ventresca) in oil
- 1 cup of arugula
- 2 tbsp of lemon-olive oil dressing (from Mare Chiaro Salad)
- 6 slices of parmesan cheese
- ¼ cup Italian shredded cheese (provolone, asiago, fontina)
- fresh ground pepper to taste
Toss arugula in lemon-olive oil dressing. Butter your bread on the outside of each piece. Place arugula onto bottom slice. Add pieces of tuna, Italian cheese and parmesan slices. Add pepper and place top slice on top. Close to toast setting on Brevile Panini press. Toast for approximately 5 minutes, or until nice and crispy. You can then cut in half and dip into some of your remaining lemon-olive oil dressing.
by zan@zeliciousrecipes.com | Appetizers, Meats, Salads, Vegetables
For all the Paleo lovers out there…here is a great little wrap for you!
Ingredients:
- 1 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil (EVOO)
- pinch of sugar or ½ tsp of raw honey for the Paleo fans
- salt and pepper
- 8 thinly sliced roast beef (8 oz.) halved crosswise
- 4 cups baby arugula
- 1 oz. of Parmigiano-Reggiano, shaved
In a large bowl, whisk together lemon, sugar (or honey) salt and pepper. Slowly whisk in the oil. Arrange roast beef on a work surface. Add arugula to dressing and toss. Taste to see if it needs more salt or pepper. Divide arugula among the beef slices with a few leaves extending beyond edges of the roast beef. top with shaved parm cheese and roll into cylinders and serve.
by zan@zeliciousrecipes.com | Salads, Sauces
Here is a simple recipe I found for homemade Caesar dressing. It’s really easy to make and this batch can last in the fridge for a few days. It’s not too fishy or garlicky.
Ingredients:
- 4 Cloves of minced Garlic
- 1 tsp of Anchovy Paste
- 2 tbsp of fresh lemon juice
- 1 tsp of dijon mustard
- 1 tsp of Worcestershire sauce
- 1 cup of mayonnaise (favorite is Hellmann’s Real)
- ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Directions:
In a medium bowl, whisk together garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce. Add in the mayonnaise, cheese, salt and pepper and whisk until well combined. I normally add the croutons to the lettuce before adding the dressing, as it softens them up a bit. When adding dressing to your romaine lettuce, start with a small quantity. A little goes a long way, and you want to make sure your salad does not get too soggy or over dressed. You can then add thin slices of parmesan, and your sliced chicken to each plate. (I’ll be sure to include my favorite breaded chicken milanese recipe for you to try next).
by zan@zeliciousrecipes.com | Pastas, Sauces, Vegetables
Here is a fun, lighter spaghetti dish with ricotta, mozzarella, basil, garlic, cherry tomatoes and parmesan. My son loves ricotta and if he has his preference he would pretty much add it to anything.
Ingredients:
- ¼ cup Olive oil
- 6 cloves chopped Garlic
- 10-15 cherry tomatoes (slices in half)
- ½ cup chopped Burrata (or fresh mozzarella cheese)
- ½ cup of whole milk organic Ricotta cheese
- ½ tsp Red Pepper Flakes (chili)
- 1 cup Roasted tomatoes sliced
- 1 box of spaghetti (barilla or other Italian brand)
- salt as needed
- 10 leaves of fresh basil sliced
- ⅓ cup freshly grated parmesan cheese
Directions:
Boil pasta water (making sure to salt after boiling). In a small sauce pan, add the oil and garlic and cook at medium heat, making sure garlic does not brown. Mix together cherry tomatoes, mozzarella, ricotta, red pepper flakes, and roasted tomatoes. Add ¼ tsp salt and stir. Cook pasta. Strain pasta, saving some of the water. Add olive oil and garlic to ricotta mixture. Stir in pasta to mixture to coat spaghetti well, add additional salt if needed. Serve into shallow pasta bowls, sprinkle with basil and parmesan cheese and serve. Makes 4 Servings.
