Gazpacho alla Maria

By Maria Filice • July 15, 2011

In this heat, who wants to heat things up in the kitchen! Today, I prepared a Gazpacho with my Maria twists …..

Ingredients:
3-4 Tomatoes, finely diced or 2 cups of grape tomatoes (cut in halves)
2 Cloves Garlic, finely chopped
1 Large Red Onion, finely diced (use your favorite)
1 english cucumber, finely diced
1 Yellow Bell Pepper, seeded and finely diced (adds nice color)
1 lemon, juiced and rind lemon
a pinch of red hot chili flakes
1/2 cup Fresh Italian Flat Parsley, chopped (optional)
1/2 cup of olives (your favorite)
1 cup of fresh mozzorella balls (cut in halves)
Salt and Pepper, to taste
1 tsp. dried oregano
2-3 tablespoons of extra virgin olive oil
6-8 fresh basil leaves (rough chop)

Mix everything in a large bowl and ready to serve. A great antipasto or the perfect meal. I like the lemon zest and juice to the mix – gives it a fresh taste!

Serve with fresh crusty bread! Not to mention, a glass of chilled white wine or water with slices of cumumber!

I will be preparing this dish on CHCH TV 11 on August 18th! Stay tuned !

a presto,

Maria

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Mediterranean Insalata!

By Maria Filice • March 7, 2010
Insalata
Who said salad had to be boring? How about making a salad as the main meal and adding a little of this and and a little of that? This is quick, easy and a medly of mediterranean mixers! Perfect for serving at last minute Oscar Party pot luck or anytime!

Serves 4-6

Tips: perfect for next day sandwiches!






Ingredients:
1 cup roasted peppers (sliced)
1 avocado (sliced)
1 fresh mozzarella (cubed)
1 cup grape tomoatoes (or cherry)
1/2 small red onion, thinly sliced
2 cloves garlic, chopped
1/2 cup kalamata olives
1/2 tsp. red chili flakes
1 cup fresh basil (sliced in ribbons)
3 tbsp. extra virgin olive oil

Mix all ingredients in a bowl and serve on a platter. Garnish with fried artichoke hearts. Here’s a quick and easy recipe:

Fried Artichokes =
1 can artichoke hearts, drained (8 1/2 oz can)
3 tbsp. olive oil
3 cloves garlic, chopped
fresh black pepper

In a medium frying pan, medium heat, sautee olive oil, garlic and artichoke hearts for 5-7 minutes until they are golden brown on all sides. Add the artichokes to the salad and serve!

Serve with fresh crusty italian bread!

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Antipasto Tenor

By Maria Filice • March 2, 2010

Antipasto Tenor

Mixing up your favorite of your antipasto ingredients can produce a tenor of flavors! It held it’s own at one of my dinner parties and it will have you singing for more! Adding a little of this and that makes it your signature!
Ingredients:
1 can of artichoke hearts (in water), halved (8 1/2 oz can)
1 cup of green olives (monzanilla or your favorite)
1 cup of black cured olives (or your favorite)
1 cup sundried tomatoes (in oil)
2 cups fresh mozzarella balls
1/2 cup extra virgin olive oil
a pinch of red chili flakes
4 garlic cloves, chopped
1 tsp. dry oregano
salt, to taste
Easy preparation: mix everything in a bowl and serve. How difficult was that? Serve as a buffet. If this is a sit down dinner, serve this in “fun” martini glasses and crostini’s!
A few leftover tips:
Toss over spaghetti and add a drizzle of olive oil.

or….

Grill some chicken breasts and then place the breasts in a baking dish. Top the antipasto and bake for 10 minutes (400 F) and serve.
or add the tenor to boiled potatoes and you made a tasty potatoe salad!
buon appetito!
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