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Recipes
Baked Stuffed Tomatoes in Small Dishes
By zboni
Heat oven to 350° Slice 1/8" off stem end of tomatoes; reserve
- 16 large cherry tomatoes (about 1 pint)
- 2 Tbsp. fine breadcrumbs
- 1 tsp. finely chopped mixed fresh herbs, eg. flat-leaf parsely, thyme, marjoram and basil
- Salt
- Extra Virgin Olive Oil
- 1/2 oz. fresh mozzarella, cut into 4 cubes
- 4 medium peeled shrimp, deveined and halved widthwise
- 1/4 oz. eggplant, cut into 4 cubes
- 4 tsp. drained tuna in olive oil (about 1 oz.)
Raw Beet Salad W/Feta & Pear
By zboni
Dress in Lemon oil dressing (juice of 1 lemon, + 10 Tbsp
- Peel & cut 4 beets and 3 ripe pears into fine matchsticks.
Struffoli
By zboni
In a mixing bowl, place flour, eggs, yolk, zest of 1 lemon, orange zest, salt, and limoncello and mix well to form ...
- • 3 1/2 cups flour
- • 6 eggs, plus 1 egg yolk
- • 1 lemon, zested and juiced, plus 1 lemon, zested
- • 1 orange, zested
- • 1/2 teaspoon salt
- • 1 tablespoon limoncello
- • 4 cups canola or peanut oil, for frying
- • 2 cups honey
- • Powdered sugar, for dusting
Pasta W/Grilled Chicken & Artichoke Hearts
By zboni
Cook pasta in salted water until al dente
- 1 * 1 pound bowtie (farfalle) pasta
- 2 * 2 teaspoons olive oil
- 4 * 4 cloves garlic, chopped
- 1/2 * 1/2 cup diced pancetta
- 1 * 1 – 2 cups reduced-sodium vegetable or chicken broth
- 2 * 2 or more chicken breasts (thin cut), grilled and cut into 1-inch pieces
- 2 * 2 cups quartered oil-packed artichoke hearts
- 1 - 2 * 1 - 2 cups cherry tomatoes, cut in 1/2 (optional)
- 1/2 * 1/2 cup lemon juice
- 1/2 * 1/2 cup white wine
- 2 * 2 tablespoons chopped fresh parsley leaves
- 1 * 1 teaspoon cracked black peppercorns
Tangy Apple and Beet Salad
By zboni
Toss to evenly combine. Taste, and season with additional salt and pepper as desired
Mango Corn Salad w/Citrus Vinaigrette
By zboni
To make dressing combine all ingredients in a jar and shake to combine
- Citrus Vinaigrette:
- 1 Tbsp lime juice
- 1 Tbsp orange juice
- 1 tsp grated orange zest
- 1/2 tsp sugar
- 1/4 cup olive oil
- 1/2 Tbsp chopped cilantro
- salt & pepper to taste
- Mango Corn Salad:
- 3 cooked ears corn, chilled (or bag of frozen)
- 1 ripe mango, peeled, pitted & chopped
- 1/2 red onion, sliced
- 2 Tbsp chopped cilantro
Dill Sauce
By zboni
Combine all ingredients in bowl and whisk
- 1/2 cup course grain mustard
- 1/4 water
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 4 tsp. sugar
- 1/2 cup fresh dill, chopped
Artichokes with Sausage and Tomato
By zboni
First thing to do is steam the artichokes in a flavorful broth
- 1 handful fresh flat-leaf parsley, plus some chopped for garnish
- 4 garlic cloves
- 2 bay leaves
- 1/4 cup dry white wine, such as Pinot Grigio
- 2 lemons, halved
- 2 quarts water
- Kosher salt and freshly ground black pepper
- 8 whole artichokes
- 1/4 cup extra-virgin olive oil
- 1/2 pound chicken sausages
- 3 vine-ripened tomatoes
- 1 tablespoon unsalted butter
Asparagus & Zucchini Crudi
By zboni
Using a vegetable peeler, shave the zucchini in long thin strips
- 2 medium zucchini – trimmed
- 1 bunch asparagus – trimmed
- 1/4 cup EVOO
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 oz Pecorino Romano cheese in a chunk
Asparagus Spears wrapped in Prosciutto
By zboni
Steam thick asparagus 3-4 mins
- 1 bunch Asparagus or more if needed
- Provolone slices, as many as asparagus spears
- Prosciutto slices, as many as asparagus spears