rench bread slices in oven for 3 minutes.
Turn each
ish and cook in oven for 15-18 minutes or until
eat to medium and simmer for 20 minutes, stirring. When it
o 350 degrees.
Prepare fresh Basil leaves by tearing or
ucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil
arge bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice
and marinate in the refrigerator for 12 to 24 hours.
ently for 10 minutes.
Meanwhile thinly slice and chop the fresh
In a frying pan cook pancetta for about one minute, turning once.
Cut ciabatta rolls open and spread a thick layer of apricot preserves.
Add 4 slices of fresh mozzarella and pancetta to each roll and close sandwich.
In a panini grill pan or cast iron skillet, cook sandwiches on both sides to melt cheese and crisp bread.
In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
lace a few slices of mozzarella cheese on each toast. Cover with
alt over bread.
Layer mozzarella cheese on the toasted bread and
Slice your favorite baguette.
Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
Add a layer of roasted red peppers.
Add a generous layer of sliced, fresh mozzarella.
Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
BIG AL is best when the flavors have had time to meld.
It is one of the few sandwiches I make or order when eating at a local restaurant.
egetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2
he morning it's perfect for a morning dish.
I
nd let the yeast \"bloom\" for 15 minutes.
Stir in
surface and knead dough for 5 minutes. (I use the
Cube and boil chicken in water and chicken stock.
While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
Taste and add salt and pepper (extra chili powder) to your liking.
Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!