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Arthur Avenue Italian Deli

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Clams Oreganato

Friday, April 30, 2010 3:23:40 PM America/New_York

Ingredients
24 clams (opened and chopped) save shells
1 tablespoon diced garlic
½ cup chopped parsley
½ cup parmigiano cheese
½ pound bread crumbs
1 tablespoon oregano
1 lemon (juiced)
½ cup olive oil

 

Directions
Add the chopped clams with the next five ingredients mix well.
Add the lemon juice mix, and then the oil and mix again.
Preheat the oven to 350 degrees.
Stuff the shells with the clam mixture and top with a little extra bread crumbs.
Put the clams into a roasting pan.
Line the pan with a little water or white wine.
Allow to cook for 20-25 minutes.
Do not let the pan dry out.
Make sure the pan always has 1/8 to ¼ inch liquid.
Makes 24.
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Calamari Fritti

Friday, April 30, 2010 3:18:51 PM America/New_York

Ingredients
1 pound of calamari
4 eggs
bread crumbs
salt & pepper
oil
1 quart Mike's Deli marinara
1 teaspoon crushed red pepper

 

Directions
Clean calamari or buy it already cleaned from your favorite fish store.
Break and whisk eggs into a bowl.
Slice the calamari into rings.
Dip the calamari into the eggs and then into the bread crumbs coating well.
When finished, place the calamari into the refrigerator for 10 minutes to set.
Meanwhile in a large sauce pan heat 1 quart of the oil.
Take the calamari from the refrigerator.
Cook in small batches in the hot oil using a thong to separate the pieces if they are sticking together.
When cooked to a light golden brown, drain the calamari on paper towels.
In a mixing bowl mix the 1 teaspoon to crushed red pepper (flakes) with the marinara if this is not spicy enough add a little more pepper.
Warm the sauce, can be eaten at room temperature, with the calamari hot.
Serves 6-8.
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Sicilian Rice Balls

Friday, April 30, 2010 11:12:14 AM America/New_York

Sautéed Spanish onions, mozzarella and parmigiana cheese, salt & pepper, green peas and chopped meat with an outer coating a breaded rice.Read More
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Swordfish Kabobs

Friday, April 30, 2010 11:00:47 AM America/New_York

Square cut chunks of swordfish pan seared with S&P, and olive oil, skewered with peppers, tomatoes and grapes.Read More
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Risotto Balls

Thursday, April 29, 2010 5:47:39 PM America/New_York

Blue cheese and pecans folded together then wrapped by Arborio rice (risotto) cooked al dente, breaded and fried.Read More
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Polenta Cakes

Thursday, April 29, 2010 5:44:01 PM America/New_York

Polenta mixed with sautéed onions and porcini mushrooms in a white wine sauce.Read More
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Potato Croquettes

Thursday, April 29, 2010 5:41:25 PM America/New_York

Potatoes mixed with eggs, parmesan cheese, salt, pepper, and parsley. Breaded and fried to a golden brown.Read More
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Scallops on Spiedini

Thursday, April 29, 2010 5:37:39 PM America/New_York

Juicy scallops pan seared in clarified butter then skewered with roasted red peppers and crispy bacon.Read More
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Eggplant Rollatini

Thursday, April 29, 2010 5:34:47 PM America/New_York

Ingredients
2 eggplants
6 eggs
2 pounds of bread crumbs
1 pound of fresh ricotta
1 tablespoon dry oregano
1 cup grated parmigiano
1 quart Mike's Deli tomato sauce
1 cup grated mozzarella

 

Directions
Preheat oven to 350 degrees.
Cut ends off eggplant, trim & slice into ¼ inch slices.
Break eggs & whisk in mixing bowl.
Dip eggplant into eggs then breadcrumbs. Repeat.
Heat sauté pan add ½ inch of oil.
Fry eggplant on one side until golden brown, then fry on other side.
Drain eggplant on paper towels.
Layer more paper towels and repeat process.
In mixing bowl, mix ricotta cheese with oregano and grated parmigiano, place eggplant on a flat surface.
Put about 2 heaping tablespoons of the cheese mixture onto the eggplant then roll into a cylinder.
Cover the bottom of a roasting pan or large ceramic casserole with ¼ inch tomato sauce.
Add the eggplant top with tomato sauce and mozzarella.
Cover with foil and bake 20-25 minutes.
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

Broiled Mushroom Caps

Thursday, April 29, 2010 5:30:52 PM America/New_York

Ingredients
40 medium size button mushrooms
2 Spanish onions
1 red pepper
6 garlic cloves
½ pound Italian sausage
1 cup breadcrumbs
1 cup grated parmigiano cheese
2 eggs
1 cup olive oil
½ cup parsley diced
1 lemon juiced
salt & pepper
2 quarts chicken stock

 

Directions
Clean and de-stem mushroom caps and set them on the cutting board.
Preheat oven to 350 degrees.
Dice onion, garlic, red pepper, and sausage.
In a large mixing bowl add onion, garlic, red pepper, sausage, breadcrumbs, parmigiano, eggs, oil, parsley, lemon juice, salt and pepper.
Mix well by hand until all of the ingredients come together.
Fill mushroom caps generously by hand or use a tablespoon, packing well.
Set mushrooms in a large roasting pan stuffing side up.
When you have filled the pan add about ½ an inch of chicken stock to the bottom of the pan.
Cover the pan with foil and let cook for 25-30 minutes.
Take from pan and set on plate for your guests.
Posted in All Recipes Antipasti - Appetizers By Joseph Cipri

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