hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
lass baking pan.
Take Panettone bread that has been cut
Place dough in a paper panettone mold. Cover with plastic wrap
enderness, (au dente). It is best to get the water boiling
Cut panettone into small cubes.
Melt
ith Italian dressing and evenly season with Neelys Seasoning. For best results
he half piece of the panettone. Cut into 3/4 to
br>How to Assemble the Panettone Trifle: In a 1 1
ith foil (heavy-duty is best); spray foil with non-stick
hen, arrange half of your panettone triangles in the dish overlapping
he bottom crust of the panettone.
Starting at the bottom
ough. Place dough in a panettone mold, cover, and let rise
.place a layer of panettone on the bottom of your
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
he top parts of the panettone right under the dome with
Place the peach wedges and sugar in a large lightly oiled skillet on medium heat. Cook for about 5 mins or until the sugar dissolves. Reduce the heat to low; simmer, uncovered, for about 10 mins or until the peach is soft and the pan juices are syrupy. Gently stir in the liqueur.
Slice each panettone crosswise into 6 pieces. Toast the panettone slices lightly both sides.
Divide the panettone among serving plates. Top with cheese and peaches. Drizzle with the pan juices.