1 pound calamari (squid), cleaned, cut into 1/4 -inch thick rings
1 pound shrimp, peeled, deveined and split lengthwise
1 pound scungilli (cold water Mediterranean snails, similar to conch -
canned and sliced is preferred)
1 pound bay scallops, small muscle removed
1 cup Italian (flat-leaf) parsley, chopped
1/2 cup garlic, chopped
2 cups celery, chopped
2 pints tear drop tomatoes, halved
1 cup kalamata olives (cut in half)
1/2 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
salt and pepper to taste

Bring a large pot of salted water to a boil. Using a straining basket,
cook the calamari until it barely turns white, then remove to a bowl.
Cook the scallops and shrimp in the same fashion. Drain the cooked
seafood well; cover and refrigerate to chill.

When cooled thoroughly, place in a large bowl, and add the drained
scungilli, garlic, celery, parsley, olive oil and lemon juice. Mix well.
Adjust seasoning with salt and pepper. Carefully fold in the tomatoes
and olives, being sure not to crush the tomatoes.

Adjust seasoning once again.

Hold in the refrigerator until ready to serve.

Makes at least 10 servings.

1 loaf Italian-style or French bread
1/2 cup (1 stick) butter, softened
3 to 4 cloves garlic, finely chopped
1/2 teaspoon garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 ounces mushrooms, sliced, and sautéed in butter
3 slices Roma tomato, sliced 1/4-inch thick
1 1/2 tablespoons pesto sauce (use the classic Pesto containing basil
and pine nuts – available in most grocery stores)
Pinch of extra-virgin olive oil
Pinch of fresh basil, cut into fine strips (julienne strips)

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves.
Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sautéed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.
Makes – 6 slices.

1/4 teaspoon crushed red pepper
2 ounces crawfish tails
12 shrimp
3 ounces olive oil
2 tablespoons Parmesan cheese
4 ounces diced tomatoes
10 ounces fettuccine pasta
1/4 teaspoon crushed basil
2 ounces olive oil

Sauté crawfish tails and shrimp. Cook for 1 minute.
Add vegetables and spices.
Stir to make sure shrimp and crawfish do not stick.
Add precooked fettuccine pasta to warm water.
Add tomatoes and Parmesan cheese.
Add drained pasta to saucepan and stir.
Pour on plate and sprinkle with parmesan cheese

Ingredients
Crust

1/2 cup slivered almonds
15 vanilla wafer cookies
1 tbsp. unsalted butter or margarine, melted
Cheesecake
2 pkg. (8 oz. each) cream cheese, softened
2 pkg. (8 oz. each) mascarpone cheese, softened
1-1/3 cups sugar
2 tsp. vanilla extract
4 eggs
6 oz. each bittersweet chocolate, white chocolate; melted, cooled,

Glaze
8 oz. bittersweet chocolate, chopped
3/4 cup unsalted butter or margarine
1-1/2 tbsp. light corn syrup

Directions

Heat oven to 325° F. Place almonds in food processor; pulse until chopped. Add wafers and melted butter; process until finely crumbled. Press into bottom of 9″ springform pan. Wrap outside of pan with foil. Almonds and wafer cookies can be chopped by hand and crust mixed in a bowl.

Place cream cheese, mascarpone cheese and sugar in large bowl; beat at medium speed until smooth. Beat in vanilla. At low speed, beat in eggs, one at a time, until well-blended. Divide cheese mixture evenly between 2 medium bowls. Add melted bittersweet chocolate to one; stir to combine. Add white chocolate to second bowl; stir to combine. Pour white chocolate mixture into pan. Gently spoon and spread bittersweet chocolate mixture over white chocolate mixture. Place pan in large shallow roasting pan or broiler pan; fill roasting pan with 1″ hot water.

Bake 1 hour or until edges are puffed and top looks dull and is dry to touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven 1 hour. Cool to room temperature; refrigerate overnight.

To make glaze, place bittersweet chocolate and butter in medium saucepan. Heat over medium heat until melted, stirring occasionally. Remove from heat; gently stir in corn syrup until mixture is smooth
and slightly warm to the touch (about 80°F.).

Remove sides from springform pan; place cheesecake on wire rack placed over baking sheet. Pour glaze over cheesecake, spreading with spatula. Refrigerate until set. Store in refrigerator. Makes 16 servings.

Nutritional Info Per Serving: 590 calories, 46.5 g total fat (27 g
saturated fat), 8.5 g protein, 42 g carbohydrate, 145 mg cholesterol,
180 mg sodium, 3 g fiber.

Italian Food Info
Italian Food Most Common Italian dishes types of Italian food, desserts Typical Dishes Traditional Italian food recipies and Italian wine

1 lb. ground beef
1 egg
1 cup soft bread crumbs (2 slices
1 t. leaf basil, crumbled
1 t. salt
1/4 t. pepper
1/2 pound sweet Italian sausages, cut into 1″ pieces
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 can (1 lb.) tomatoes
1 pkg. macaroni, cooked and drained (7 oz)
Grated Parmesan cheese

Mix ground beef, egg, bread crumbs, basil, salt and pepper in medium bowl
just until blended. Shape into small balls; brown sausage pieces in large
skillet. Remove with slotted spoon and reserve. Brown meatballs in pan
drippings. Remove and reserve. Sauté onion and garlic in drippings until
soft. Stir in tomatoes. Return meatballs and sausage to skillet; bring to
boil. Lower heat. cover and simmer 20 minutes or until meatballs are cooked.
Taste and season with salt if needed. Line a heated platter with pasta and
pile meatballs/sausage mixture in the center. Top with grated Parmesan
cheese. Serves 6

1 can (11oz) refrigerated french bread
1/4lb. deli-sliced swiss cheese
1 pkg. sliced pepperoni (3.5oz.)

Preheat oven to 350
Spray cookie sheet.
Unroll dough onto sheet, cover dough with cheese slices then top with rows of pepperoni slices.
Starting at short end, roll up dough, place seam side down on cookie sheet.
Using knife make 5 (1″) slits along top of dough. Bake 25-30 min or until brown.
Cool 5 min. before slicing.

1 pound Italian sausage
2 large russet baking potatoes, sliced in half,
and then in 1/4-inch slices
1 large onion, chopped
1/2 can Oscar Meyer Real Bacon Bits (these are
less fatty than real bacon)
2 cloves garlic, minced
2 cups kale or Swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
Cook sausage in a 300 degree F oven. Bake approximately 1/2 hour; drain on
paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on
medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to
taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream.
Heat through and serve.

Ingredients
1 10 oz package penne or tubed pasta
3/4 lb ground beef
1 can chunky stewed Italian tomatoes
1 cup sliced green onions
1 8 oz pkg. cream cheese
1/2 cup Swiss cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup sharp cheddar cheese, shredded

Cook pasta; drain and reserve.
In skillet add butter and brown meat,
add salt and pepper to meat.
Drain meat and add tomatoes, cook until thickened.
Add to pot, cream cheese, onion, pasta, and toss.
Pour into greased rectangular baking dish.
Top with remaining cheese and cover.
Bake 350 degrees until cheese melts and slightly bubbles.

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