Complete Italian Veg--MENU: Casual Weekend Lunch

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* Exported from MasterCook *

 

MENU: Casual Weekend Lunch

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Mozzarella Spiedini with Lemon-Caper Sauce -- page 475

Roasted Peppers Marinated in Garlic Oil -- page 25

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INSTRUCTIONS FOR ROASTING PEPPERS:

Roasted Bell Peppers -- page 526

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 213 Calories; 19g Fat (77.2% calories

from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 32mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mozzarella Spiedini with Lemon-Caper Sauce

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup minced fresh parsley leaves

1 medium clove garlic -- minced

1 tablespoon drained capers -- rinsed & minced

1 tablespoon lemon juice

1/4 cup extra virgin olive oil

salt

1 loaf Italian bread -- cut into 16 1/2 " thick slices

3/4 pound fresh mozzarella cheese -- packed in water

freshly ground black pepper

 

Preheat oven to 450ºF. Combine the parsley, garlic, capers, lemon juice, 2

tablespoons of the oil, and salt to taste in a small bowl. Set aside.

 

Lift the mozzarella from the water and pat it dry with paper towels. Cut into

12 1/4-inch thick slices.

 

Starting and ending with a piece of bread, thread 4 slices of bread and 3 pieces

of cheese onto each of 4 skewers.

 

Lightly brush a medium baking sheet with about 1/2 tablespoon of oil. Place the

skewers on the oiled sheet and brush the sandwiches with the remaining 1 1/2

tablespoons of oil. Lightly sprinkle the sandwiches with salt & pepper to

taste.

 

Bake just until the edges of the bread turn golden brown and the cheese softens,

5 to 6 minutes. Do not overbake or the cheese may become runny.

 

Slide the sandwiches from the skewers onto individual plates. Drizzle the sauce

over the sandwiches and serve immediately.

 

Source:

" page 475 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 135 Calories; 14g Fat (89.6% calories

from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

29mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : My wife calls this a " sideways sandwich " . Slices of Italian bread and

mozzarella are threaded on skewers and baked on their sides just until the

pieces of bread and cheese meld. Eat with a knife and fork. See photograph on

page 201.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Roasted Bell Peppers

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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red, yellow, or orange bell peppers

 

To roast the peppers under the broiler in a gas or electric oven: Preheat the

broiler. Place the peppers on a rack set over a baking pan so that they are 1

to 2 inches from the heating element. Broil, turning carefully several times

with tongs and taking care not to puncture the peppers, until the skins are

lightly charred but not ashen on all sides, about 15 minutes.

 

To roast the peppers over a gas flame: Hold 1 pepper at a time with a pair of

tongs (a fork will puncture the skin and permit the loss of flavorful juices)

over a gas flame on top of the stove, turning often, until lightly charred on

all sides, no more than 2 to 3 minutes.

 

Place the charred peppers in a large bowl, cover with plastic wrap, and set

aside to steam about 10 minutes or until the skins pucker. When cool enough to

handle, peel the peppers, working over a bowl to catch the juice. Use your

fingers to remove the skin, then core and seed them. Cut them as directed in

the recipes.

 

Roasted peppers can be stored in their juices in the refrigerator for 1 to 2

days. For longer storage, cover them with a film of extra virgin olive oil.

They should stay fresh for about one week.

 

Description:

" Roasting peppers until the are blackened, then removing their skins,

gives them a mellow, rich, slightly smoky flavor. "

Source:

" page 526 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES :

Nutr. Assoc. : 0

 

 

* Exported from MasterCook *

 

Roasted Peppers Marinated in Garlic Oil

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 8 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons extra virgin olive oil

1 medium clove garlic -- lightly smashed

2 medium red bell peppers -- (about 3/4 pound)

2 medium yellow bell peppers -- (about 3/4 pound)

2 medium orange bell peppers -- (about 3/4 pound)

6 fresh basil leaves -- (to 8)

 

Place the oil and garlic in a small skillet set over medium-low heat. Cook,

turning the garlic occasionally, until it is golden brown, about 10 minutes.

Remove and discard the garlic. Cool the oil to room temperature.

 

Roast and peel the peppers as directed on page 526. Core and seed the peppers

and cut them into 3/4-inch wide strips.

 

Arrange the peppers on a large platter, alternating red, yellow, and orange

strips. Drizzle the garlic oil over the peppers and marinate at room

temperature for at least 1 hour. (The peppers can be covered and kept at room

temperature for up to 4 hours.)

 

Garnish the peppers with the basil leaves and serve immediately.

 

Source:

" page 25 "

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 39 Calories; 3g Fat (56.8% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0