I LOVE ITALIAN FOOD - and especially eating them.

***Main Dish: The Perfect Italian Meatballs Recipe by Fabio Viviani
(Pictured here: http://www.nutripro.net/the-perfect-italian-meatballs-recipe-by-fabio-viviani/ )

Ingrediants

    1 lb. ground beef (90/10)
    4 oz. whole milk ricotta cheese
    1 cup Parmigiano-Reggiano cheese, grated
    1 cup panko bread crumbs
    1 egg
    2 garlic cloves, minced
    2 shallots, minced
    1 tablespoon extra-virgin olive oil
    salt & fresh cracked pepper to taste
    fresh parsley for garnish

Methods:

    Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

    Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls

    Drop the meatballs into Fabio’s tomato sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

    Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

    Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!

***Dessert: Fabio Viviani's Tiramisu Della Mia Nonna
(Pictured here: http://abcnews.go.com/GMA/recipe?id=8277473 )

Ingredients

5 lbs. mascarpone cheese
12 egg yolks
11 oz. sugar
1 quart heavy cream
4 cups espresso or very strong coffee, cooled
3 packages of lady fingers
Cocoa powder, shaved chocolate, or chocolate chips for garnish (optional)

Cooking Directions

In a large bowl, whisk the cream and half of the sugar until soft peaks form. Set aside.

In another large bowl, whisk egg yolks and the rest of the sugar until light in color. Spoon in the mascarpone and mix thoroughly, scraping down the sides of the bowl often.

Finally, fold in the whipped cream and gently mix together until just combined. Cover bowl and refrigerate for at least 6 hours (mixture will thicken while refrigerated).

To assemble, soak lady fingers in a pie-plate of cooled espresso and place on a dessert plate, then layer with mascarpone mixture.

Top with more espresso-soaked lady fingers, and mascarpone mixture.

Alternate until you have three layers on each plate.

Top with a sprinkling of cocoa powder, shaved chocolate, or chocolate chips, if desired.

I actually had italian tonight for dinner :)

ENTREE: Lobster Ravioli with Crabmeat Cream Sauce

Lobster Ravioli:
2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta dough, recipe follows
Egg white, slightly beaten
Crabmeat Cream Sauce:
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.

Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives

DESSERT: Peach and Almond Cannoli

12 to 16 prepared canolli shells
1/2 cup heavy cream
1/4 cup confectioners' sugar
1 1/2 cups ricotta cheese, drained
2 tablespoons Amaretto, other almond flavored liqueur or brandy
1 cup peeled, seeded, and finely chopped fresh peaches
1/4 cup chopped, toasted almonds
1/2 cup melted white chocolate

Place the canolli shells on a baking sheet lined with parchment paper.

In a bowl, beat the cream with an electric mixer at medium speed until it becomes frothy. Add 1 tablespoon of the sugar and continue beating until the cream holds soft peaks. Do not over beat.

In a bowl, cream together the ricotta, remaining 3 tablespoons sugar, and the Amaretto. Fold in the whipped cream, peaches and almonds. Using a pastry bag without a tip or a long-handled iced teaspoon, fill the canolli shells with the ricotta mixture. Dip the ends of the shells in the warm white chocolate and place on the parchment paper. Refrigerate until the chocolate and filling are set, then serve.

Spaghetti alla Carbonara

Ingredients

4 ounces guanciale, cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
1 teaspoon ground black pepper, or to taste
6 ounces spaghetti
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
Directions

Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Dessert:

Tiramisu Layer Cake

Ingredients

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

ENTREE

I do eat italian food as I love eating Pizza. Here is a Italian Veal Piccata

2 tablespoons olive oil

2 tablespoons butter

8 veal scallopini

flour, mixed with

salt & pepper (for dredging)

2 eggs, and

2 tablespoons water, whisked

1 cup chicken broth

1 lemon, juiced

1 lemon, sliced for garnish

fresh parsley (to garnish)

2 tablespoons butter

Directions:

1.for francaise beat 2 eggs, set aside.

2.preheat oven to 200.

3.mix flour with salt and pepper to taste.

4.dredge veal in flour***.

5.in a large skillet heat oil and butter, add 4 scallopine to skillet, cook 2 mins, flip and cook 2 minutes more.

6.remove to ovenproof plate and place in preheated oven to keep warm.

7.repeat with 4 scallopine.

8.add broth to pan, reduce by half.

9.squeeze the juice of 1 lemon into broth, reduce until thickened, about 5 mins add butter a bit at a time and whisk into sauce to thicken.

10.add veal back into pan, toss to coat.

11.***for veal francaise dip the floured scallops into the eggs, and place in the pan, following the instructions.

DESERTS

Now moving on to deserts. I love watermellon so here is a Sicilian Watermelon Pudding (Gelo di Melone)

3-lb. piece seedless watermelon, rind removed, cut into 1" chunks

2?3 cup sugar

1?2 cup cornstarch

1 tsp. vanilla extract

Whipped cream, (to garnish)

Roughly chopped pistachios, (to garnish)

Diced candied citron, to garnish, (optional)

Grated semisweet chocolate, (to garnish)

Ground cinnamon, (to garnish)

1. Purée the watermelon chunks in a blender or food processor until liquefied. Set aside.

2. Whisk together sugar and cornstarch in a 3-quart nonreactive saucepan. While whisking, drizzle in puréed watermelon. Bring the watermelon mixture to a boil over medium heat, while stirring constantly and scraping bottom with a wooden spoon. Boil, stirring constantly to prevent scorching, until it thickens slightly, about 5 minutes.

3. Remove the saucepan from the heat and whisk in the vanilla. Using a rubber spatula, push and scrape the watermelon mixture through a fine sieve into a 2-quart bowl. Cover bowl tightly with plastic wrap and refrigerate until set, about 4 hours. To serve, spoon the pudding between 6 small serving bowls and garnish with whipped cream, pistachios, citron (if using), and chocolate. Dust with the cinnamon.

Enjoy the italian course.

Ingredients

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

http://images.media-allrecipes.com/userphotos/250x250/00/00/87/8700.jpg

Torta di Mele

Ingredients

5 apples
Juice of 1 lemon
200 g (1 cup) sugar
Seeds scraped from 1 vanilla pod or a few drops of good vanilla essence
5 eggs
300g (2 1/2 cups)  plain flour
150 g (2/3 cup) butter
Natural baking powder  for 300 g (2 2/5 cups) flour
50 g (1/3 cup) pine nuts, toasted

Directions

Preheat the oven to 170°C/340°F. Put the butter into a pot and melt in the oven, taking care that it doesn’t burn.
Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside.
Break the eggs into a large bowl. Add the remaining sugar and beat together well.
Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well.
Add the apples.
Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Serve with whipped cream, custard or vanilla ice cream.

http://www.organictuscany.org/recipes/wp-content/uploads/torta_di_mele.jpg

For my main course, I made:

Pancetta Wrapped Stuffed Chicken Cutlets

Ingredients:
8 Chicken Cutlets
1 1/2 Cups Sautéed Spinach
8 Tablespoons Grated Pecorino Romano Cheese
8 Slices Very Thin Sliced Pancetta or Bacon
Salt & Pepper
3 Tablespoons Olive Oil
1 Clove Garlic, Peeled & Minced
3/4 Cup Low Sodium Chicken Broth
3/4 Cup Dry White Wine
3 Tablespoons Finely Chopped Fresh Sage
1 Tablespoon Butter
1 1/2 Teaspoons Flour

Directions:
1. Pound the cutlets thin with a meat mallet and lightly season with salt and pepper.
2. Lay the cutlets on a tray or cutting board and divide the spinach amongst the eight cutlets, arranging it to cover, leaving a little space along the sides.
3. Sprinkle a tablespoon of the cheese on top of the spinach on each of the cutlets.
4. Starting at one end, tightly roll the cutlets up.
5. Using a slice of pancetta or bacon, carefully wrap the chicken roll around and secure each with a toothpick.
6. In a large, heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides, about 8 to 10 minutes.
7. Add the garlic and stir until fragrant.
8. Add the broth and wine and bring to a boil.
9. Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes
10. Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil.
11. Add the sage, season with salt and pepper, and thicken with half the butter/flour mixture.
12.If needed add more of the butter/flour mixture to thicken.
13.Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce.
14.Place the chicken on a platter and pour the sauce on top.
15. Serve hot.

Picture:
http://www.italianfoodforever.com/staging/wp-content/uploads/2012/05/chickenrolls2.jpg

For dessert I made:

Chocolate Zuccotto

Ingredients:
Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder

Directions:
1. Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

2. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

3. In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

4.Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

5.Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Picture:
http://www.balocco.it/images/speciale/imgsx/122.jpg

Octopus With Potatoes
Yield: Serves 4 - 6Prep Time: 15 minsCook Time: 30 mins
An octopus dish taken from a famous Milanese seafood restaurant.

Ingredients:
1 (2-3 Pound) Octopus
2 Wine Corks
2 Cups White Wine
1/2 Lemon
3 Large Potatoes Cut Into Quarters
Extra Virgin Olive Oil
Fresh Chopped Parsley
Juice Of 1 Lemon
4 Tablespoons Capers (Optional)

Directions:
Place the octopus in a pot with the wine and lemon.
Cover the octopus with water, and place the pot over high heat and bring it to a boil, then turn the heat down to medium, and cook until tender when pierced with a fork.
You'll need to check the octopus fairly frequently, and once it is tender, cover and remove from the heat.
Allow to cool to room temperature covered.
While the octopus is cooling, boil the potatoes until tender.
Remove from the heat, skin and cut into 2 inch pieces.
Place in a bowl and add fresh chopped parsley, lemon juice and olive oil to coat lightly.
Stir in capers if using.
Season with salt and pepper.

Once cool, remove the tentacles from the head and cut into 1 to 2 inch pieces. Cut the head into pieces as well. Place the octopus in with the potatoes and gently mix together.

Dessert:
Tuscan Meringues With Berries
Yield: Serves 4 - 6Prep Time: 15 minsCook Time: 1 1/2 hrs
These crisp meringue nests are filled with sweetened whipped cream and topped with fresh berries.

Ingredients:
Meringue Shell:
5 Egg Whites
1/4 Teaspoon Cream of Tartar
1 Cup Granulated Sugar
1/4 Teaspoon Cinnamon
Berries:
Three Cups Mixed Fresh Berries, Cleaned
2 Tablespoons Sugar
Filling:
1 (8oz) Container Whipping Cream
1/2 Cup Powdered Sugar
1 Tablespoon Grand Marnier

Directions:
For the meringue, preheat the oven to 250 degrees.
Line a baking sheet with parchment paper.
In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
Begin to add the granulated sugar, a spoonful at a time, then add the cinnamon.
Continue to beat until the meringue is very glossy and forms stiff peaks. (You may choose to make one large meringue or individual ones at this point.)
To make individual meringues, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
Adding a little more of the egg white mixture, and using a spatula, shape a rim around the edges.
Continue to make more of the meringue shells, spacing evenly across the baking sheet.
To make one larger shell, make in the same manner.
Bake for about 1-1/2 hours or until firm to the touch. T
urn off the oven, but leave the meringue shells in the warm oven for another hour, then cool completely.
To make the berries and filling, mix the cleaned berries with the sugar and let sit for at least 2 hours.
Prepare the cream by whipping with the sugar until firm peaks form. Fold in the Grand Marnier and a teaspoon or two of the berry juices, and refrigerate.
To assemble, plate an individual meringue on each plate, top with some of the whipped cream mixture, and add a couple of spoonfuls of the berries on top.

Pizza Chena
Yield: Serves 6 - 8Prep Time: 30 minsCook Time: 40 mins
A Neapolitan dish often made for Easter.

Ingredients:
Dough:
1 Tablespoon Active Dry Yeast
2 1/2 Cups Warm Water
5 to 6 Cups All-purpose Flour
1 Teaspoon Sea Salt
2 Teaspoons Olive Oil
Filling:
3/4 Pound Sliced Fresh Mozzarella
1 1/2 Pounds Sliced Cold Cuts Of Choice - Choose Three Varieties (I used Soppressata, pepperoni, and ham)
1/2 Pound Sliced Cheese (I used Provolone, but Swiss, Gruyere, or Asiago all work well)
2 Roasted Red Peppers Cut Into Strips
6 Large Eggs
1/2 Cup Grated Parmesan Cheese
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Egg Wash:
1 Egg Beaten With 1 Teaspoon Water

Directions:
In a large bowl mix the yeast and1 cup of water and let sit until bubbly.
Add the remaining water and mix.
Place 5 cups of the flour into a mound on a counter with the salt, and make a well in the center.
Add the water and yeast mixture into the well along with 1 teaspoon of oil and mix with a fork until a sticky dough forms.
Knead by hand until the dough is smooth, adding additional flour as needed.
Lightly oil a large bowl with the remaining oil and place the dough in the bowl turning it to lightly cover with oil to prevent sticking.
Cover the bowl with plastic wrap and let rise in a warm spot in your kitchen until the dough has doubled in size.
Preheat the oven to 375 degrees F. and lightly oil a 10 inch tart pan with removable bottom, or a 10 inch spring-form pan.
Divide the dough in half, and roll out one ball to a circle at least two inches wider than your pan.
Fit the dough into the pan, pulling up along the sides.
Layer the sliced meats, cheeses, and red pepper in the pan.
In a small bowl, beat together the eggs, Parmesan cheese, parsley, salt & pepper, then pour this over the meats and cheeses.
Roll out the other half of the dough, then use it to cover the pie, sealing the edges by pinching the bottom and top pieces together, cutting off any excess.
Brush the top of the pie with the egg wash, then bake for about 35 to 40 minutes or until puffed and golden brown.
Cool, remove from the baking pan and serve in slices.

Adapted from Ciao Italia recipe by Mary Ann Esposito. Published in Celebrations Italian Style.

i made some famous lasagna

1 (1 pound) package Bob Evans® Italian Sausage Roll
1 (9 ounce) package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 (26 ounce) jars pasta sauce
1 tablespoon dried parsley
Directions

Spray interior of slow cooker with non-stick vegetable spray.
In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine.
Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.

New Jersey Italian Hot Dog Recipe
Prep time: 10 minutesCook time: 35 minutes
Ideally you would find the special pizza bread roll, which is round, like a muffuletta roll. These can be hard to find, though, so use a good sandwich loaf. Try to avoid using a hot dog bun; those are too small for the Jersey dog.
Add to shopping list
INGREDIENTS
1/4 cup olive oil
Salt
2 pounds potatoes, peeled and cut into 1/2 inch chunks
2 medium green peppers, sliced into strips
1 large yellow or white onion, sliced into strips
1 teaspoon Italian seasoning, or a mixture of oregano, basil and rosemary
8 beef hot dogs, preferably with natural casings
4 sandwich buns
Mustard
METHOD
1Heat the olive oil in a large frying pan or skillet or griddle until it shimmers. Put the potatoes in the pan in one layer and fry on medium-high heat for 2-3 minutes without touching them. Use a metal spatula to scrape the potatoes off the bottom of the skillet, flipping them. Sprinkle salt over the potatoes, and cook for another 2-3 minutes without touching them.
2 Remove the potatoes, which should be partially browned, to a bowl and set aside. Turn the heat to high and add the peppers and onions. Arrange evenly in the pan and cook for 2-3 minutes without touching them. Sprinkle salt over them, then flip and cook for another 2-3 minutes untouched. There should be some browned and even blackened bits here and there. Add the Italian seasoning and the potatoes to the pan, stir to combine and cook over medium-high heat until they are soft and nicely browned, about 8-10 minutes.
3 Heat a grill or a frying pan to cook your hot dogs; don't boil your dogs for this recipe. Grill or fry until they are done to your liking and set aside.
4 Liberally smear mustard on both sides of the sandwich roll. Add two hot dogs per roll and top with as much of the potatoes, peppers and onions as will fit. Serve at once.
Yield: Serves 4-6.

Picture:
http://simplyrecipes.com/photos/jersey-dog.jpg

Phyllo tart with Grilled Italian Vegetables

5-6 sheets of philo pastry
1 block of  Asiaigo cheese sliced
a bunch fresh basil
some  shaved Parmigiano Reggiano
2 tbs of olive oil

½ cup of eggplant
½  of a red capsicum
½  of a yellow capsicum
½  of a cucumber
½ a cup of asparagus
¼ a cup of mushrooms
1/4th of a onion

Cover vegetables in a light mix of olive oil and salt and place on the grill.

Grab a tart pan with removable bottom and brush with olive oil. Open a box of phyllo dough and take a phyllo sheet and place it into the tart pan, no worries if it rips, you can patch it up and no one will ever know! Brush each layer with olive oil then sprinkle with grated romano cheese and fresh ground pepper. Do six or seven layers like that.

When you get to the last layer add slices of cheese, I used an aged Asiago.  Arrange your grilled veggies on top and place in a 400 degree oven until phyllo is dark golden and cheese is melted. Garnish with fresh basil and shaved Parmigiano Reggiano .

PISTACHIO PANNA COTTA WITH ROSE SYRUP POACHED PEARS
4-6 servings

400 ml/ 1,7 cup fresh cream
200 ml/ 0,85 cup milk
3 tblsp sugar
60 g/ 2,1 oz pistachio nuts
12 g/ 0,42 oz gelatine leaves
1 pear
250 ml/ 1 cup water
100 g/ 3,5 oz sugar
2 tblsp rose water

- Soak the gelatine leaves in cold water.
- Blanche the pistachio nuts for two minutes. In this way you will easily remove the skin and thy will soften and be much nicer to eat in the finished panna cotta.
- Run the nuts in a food processor or a mill until it is meal like.
- Heat up cream, milk, sugar and pistachio nuts to the boiling point, take off from the heat and add the gelatine leaves, squeeze out excess water first though. Mix the cream mixture very well until the gelatine has dissolved properly.
- Pour into forms, ramekins or bowls and leave to solidify in the fridge.
- Peel the pear and divide it in 4 parts if you make 4 servings and 6 if you make 6.
- Bring water, sugar and rose water to the boil in a small pan and then reduce heat and let it simmer. Carefully place the pieces pear in the liquid and simmer until the pear is soft.
- Take out the pear and let the pieces cool down before you put a piece on each panna cotta.

http://www.luculliandelights.com/2010/04/pistachio-panna-cotta-with-rose-syrup.html

http://prouditaliancook.blogspot.com.au/2012/04/grilled-vegetable-tart-with-phyllo.html

Ingredients

    1 (12 ounce) package jumbo pasta shells
    3 pounds ground beef
    2 eggs, lightly beaten
    2 tablespoons olive oil
    2 teaspoons minced garlic
    2 teaspoons garlic salt
    2 teaspoons parsley
    1 (8 ounce) package cream cheese, at room temperature
    1 1/2 (14 ounce) jars pasta sauce
    1/2 cup freshly grated Romano cheese

Directions

1.Bring a large pot of lightly salted water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

2.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

3.Place the beef in a skillet over medium heat, and mix in eggs, oil, garlic, garlic salt, and parsley. Cook until beef is evenly brown. Transfer to a large bowl, and mix with cream cheese and 1 cup pasta sauce.

4.Stuff the cooked pasta shells with the beef mixture, and arrange in the prepared baking dish. Cover evenly with the remaining sauce.

5.Bake 15 minutes in the preheated oven, or until bubbly. Sprinkle with Romano cheese just before serving.

Ingredients

    4 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup butter, softened
    1 1/2 cups white sugar
    3 eggs
    2 tablespoons rum
    2 tablespoons pineapple juice
    1 1/2 teaspoons coconut extract
    1 cup shelled pistachio nuts
    1/2 cup chopped dried pineapple
    1/2 cup sweetened flaked coconut

Directions

1.In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

2.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

3.Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

4.Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

5.Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

im gonna let you know right now guys. i have a show this weekend and im in final rehersals for it now. so i dont have time this week ill hopefully post on saturday then it will go much faster

no worries cam