Serves 6, makes
12 stuffed fennel pieces
-
4
large round fennel bulbs, about 5 pounds
-
½
cup canned chicken broth
-
4
tbsp. Olive oil
-
Salt
& freshly ground black pepper
-
½
cup onion, finely minced
-
1/3
cup golden raisins, plump in warm water for 20 minutes
-
1/3
cup pinenuts
-
1
cup Parmesan cheese, grated
-
2
eggs, beaten lightly
-
2
tbsp. dry plain breadcrumbs
-
2
tbsp. extra virgin olive oil
Preheat
oven to 425°
Trim
the base of the fennel bulbs. Cut across the tops and
remove the stalks. Cut the fennel lengthwise in half and
cut out the cores. Arrange the fennel in a shallow baking
dish. Add the broth, 2 tablespoons oil, salt and pepper.
Cover with foil and bake until almost tender when pierced
with a fork, 35-40 minutes. Set aside to cool.
In
a skillet over medium heat add two tablespoons of oil
and sauté the onion until tender and lightly colored.
About 8 minutes. Set aside in a mixing bowl.
Separate
the fennel layers using about 12 of the larger layers
to stuff. Take the smaller inner layers and chop into
small dice adding to the onions. Combine drained raisins,
pinenuts, cheese, eggs to the bowl with salt and pepper.
Lightly oil a small baking dish and arrange the fennel
halves so that they fit tightly. Put about 1 to 2 heaping
tablespoons of the cheese mixture in the fennel sprinkle
with breadcrumbs and drizzle with olive oil. Bake for
25 minutes or until topping is browned.
©
Diana Albanese back
to top
Antipasto
Bruschetta
Makes
24-30 bruschetta
-
1
loaf French bread, sliced and toasted lightly
-
½
cup roasted red peppers
-
13-½
oz. canned artichokes hearts
-
¼
cup Calamata olives or green Sicilian cracked olives
-
½
cup soppresata or salami, cut into ¼ inch cubes
-
½
cup Asiago cheese or Parmesan cheese cut into ¼
inch cubes
-
Fresh
black pepper
-
2
tbsp. parsley, roughly chopped
-
1
large garlic clove, cut in half
-
3
anchovies, drained
-
¼
cup olive oil +
-
In
a food processor, pulse peppers, artichoke hearts,
and olives a few times to have a rough-cut. Transfer
vegetables to a bowl and add diced soppresata, cheese.
Season with pepper and mix. Can be made ahead and
refrigerated up to 3 days ahead at this point.
-
In
a food processor puree garlic, parsley anchovies and
oil. Set aside. Can be made ahead 1 day ahead.
-
Preheat
broiler. Spread 1 tablespoon of pepper and artichoke
mixture on toasted bread. Drizzle some parsley and
garlic mixture on top and cook for 4-5 minutes.
© Diana
Albanese back
to top
Caponatina
1-15 ounce can whole
tomatoes, chopped
¼ cup Calamata olives, pitted and coarsely chopped
¼ Sicilian green olives, pitted and coarsely chopped
2 tbsp. capers, rinse ½ cup or more olive oil
2 eggplants, about 1 pound each, cut into 1-inch cubes
1 cup celery, diced
2 medium yellow onions, diced
2 tbsp. currants or raisins soaked in warm water
2 tbsp. pinenuts, toasted ½ cup good olive oil
2 tbsp. red wine vinegar
Salt and black pepper to taste
Put the tomatoes, olives,
currants and capers in a small bowl and set aside.
In a large skillet over medium high heat add 1/3 cup of
oil. Add diced eggplant and cook for 15 minutes, browning
on all sides. Taste for salt and pepper and place eggplant
into large bowl. Lower the heat and add more oil to the
pan if necessary and cook celery for 10 minutes. Taste
for salt and pepper and add celery to cooked eggplant.
Add more oil to the pan if necessary and cook onions until
golden. Taste for salt and pepper. Add cooked eggplant
and celery to the cooked onions in the skillet. Add tomato
mixture and all the other ingredients. Cook for 20 minutes.
Serve at room temperature or cold. Can be made up to a
week ahead.
©
Diana Albanese back
to top
Goat
Cheese Marinated with Tomato Oil & Garlic
Served with Grilled Garlic Bread
Serves
16-20
1½ cups
olive oil
4 medium ripe tomatoes, cored, peeled, seeded and diced
6 medium garlic cloves, minced
2 sprigs fresh thyme
Red Pepper flakes to taste
Salt and plenty of freshly cracked black pepper
Three-10.5 oz. logs French Goat cheese, well chilled Fresh
sprigs of herbs
2 French Bread loaves, sliced, grilled and rubbed with
garlic
In a
saucepan combine oil, tomatoes, garlic, thyme, pepper
flakes, salt and pepper. Bring to boil and simmer for
5 minutes. Discard thyme. Transfer to a bowl and cool
completely. Place chilled goat cheese on a cutting board.
Using a serrated knife dipped in hot water slice the cheese
into ¼" pieces. Transfer to a gratin serving dish. Spoon
the tomato mixture on top of the logs. Season with black
pepper. Garnish with fresh herbs and serve with grilled
bread. Do-Ahead Notes: Make the tomato oil 3 days ahead.
Marinate goat cheese logs with tomato mixture one-day
ahead of the party. Grill bread the morning of the party.
Decorate with fresh herbs before serving.
©
Diana Albanese back
to top
Grilled
Caesar Salad
Serves 6
1 large garlic clove
cut in half
6-8 oil packed anchovies
3 tbsp. grated Parmesan cheese
1 tsp. red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard 1 tsp. fresh lemon juice
1 tsp. freshly ground black pepper
½ cup olive oil ¼ cup water or more if needed
3 hearts of Romaine lettuce
½ cup pinenuts
½ cup shaved Parmesan cheese
1. In a food processor
add the garlic, anchovies, cheese, vinegar, Worcestershire,
mustard, lemon, pepper and process until blended. Scrape
down the sides of the processor. With the motor running
slowly add the oil. If it is too thick add water. The
dressing can be made ahead and stored in the refrigerator
for 1 week.
2. Preheat the broiler
3. Trim the ends of
the Romaine hearts but leave intact. Slice the hearts
in half lengthwise and place cut side up on a sheetpan.
Brush the dressing over the lettuce leaves making sure
that it goes in between the leaves. Sprinkle the pinenuts
on the tops of the hearts.
4. Set the sheetpan
on the top shelf in the oven and cook for several minutes.
The lettuce will start to wilt and brown lightly. Remove
promptly from the oven and sprinkle the Parmesan shavings
on top. Serve warm.
©
Diana Albanese back
to top
