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Recipes
Sandwich - Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes
By Pascento96
Cook the bacon in a heavy-bottomed skillet until browned and crisp
- 8 slices bacon
- 3 oz (about 1 1/4 cups) grated Gruyère
- 3 oz (about 1 cup) grated fontina
- 2 tablespoons finely grated Parmigiano-Reggiano
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 8 1/2-inch-thick slices Italian bread
- 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
- 2 tablespoons butter, at room temperature
- 1 to 2 large cloves garlic, halved and peeled for rubbing
Vegetable - Cannellini Beans w/ Kale and Pancetta
By Pascento96
To make this, start by heating a little olive oil up in a pan over medium heat
- 1 tablespoon olive oil, plus a little more for drizzling
- 1/2 cup cubed pancetta
- 1 cup chopped white onion
- 2 cloves garlic, minced
- 1 bunch of kale
- 3/4 cup chicken broth
- 2 cans cannelini beans
- sea salt
- pepper
- red pepper flake
Salad - Roasted Hazelnut Salad
By Pascento96
Grill romaine and prosciutto roll in the dressing and then drizzel some on top
- Dressing:
- Romaine lettuce 2 to 4 small heads
- wrap each with 1-2 slices of prosciutto
- 1 T sherry vinegar
- 1 1/2 t lemon juice
- 2 T oil
- 4 T hazelnut oil
- 1/2 t mustartd
- 1 t sugar
- 1 oz roasted hazel nuts
Appetizer - Eggplant and Mozzarella Melt
By Pascento96
Preheat oven to 475 degrees
- 2 large eggs
- Coarse salt and ground pepper
- 3/4 cup plain dried breadcrumbs
- Olive oil, for baking sheet
- 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
- 1 loaf (8 ounces) soft Italian bread
- 2 cups store-bought tomato sauce
- 8 ounces part-skim mozzarella cheese, thinly sliced
Pasta - Farfalle with Spinach - Pascento
By Pascento96
Peel and seed peppers and cut into julienne strips
- 2 yellow and 2 red bell peppers, roasted
- 2 T. olive oil
- 10 oz spinach
- 1 t. minced garlic
- Freshly ground pepper to taste
- 1/4 cup white wine
- 2 cups chicken stock
- 1 lb Farfalle (bowtie) pasta
- 1/4 cup slivered basil leaves
- 2 T. extra virgin olive oil
- 1/4 cup freshly grated parmesan
Chicken - Chicken over noodles - Pascento
By Pascento96
Cook for about 20 minutes serve over noodles or rice
- 3 chicken breasts cut in bite size pieces
- 1 green pepper
- 1 red pepper
- 1 onion
- Garlic
- Mushrooms
- Red pepper flakes
- Black pepper
- 1 cup good sherry
Salad Dressing - Antipasto Dressing - Pascento
By Pascento96
Chop the carrots, celery, and onion into small pieces Mix into salad When putting greens over lettuce pour mo
- Green olives with pimento (cracked open)
- Carrots
- Celery
- Onion
- Oil and pepper
- Some juice from olives
- Oregano
- Olive oil – just enough to coat mixture
Appetizer - Onion Dip Carmelized
By Pascento96
Preparation A rich, creamy dip is a must-have for any good party
- For the dip:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 large onions (about 1 1/2 pounds), thinly sliced
- Kosher salt and freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup homemade or quality store-bought mayonnaise
- Chopped fresh chives, for garnish
- Thick-cut potato chips (recipe follows)
- For the chips:
- 2 large russet (baking) potatoes (about 1 pound), scrubbed
- Canola oil, for frying
- Kosher salt
Pasta - White Clam Sauce - Pascento
By Pascento96
Serve over noodles
- 1/4 cup olive oil
- 4 cloves garlic
- 1 can of progressive white clam sauce
- 1 can of clams
- 8 oz light cream cheese
- 1/4 cup of white wine
- Fresh parsley
Vegetable - Sweet Potato Mash fm Ledson
By Pascento96
Ledson
- 3-5 sweet potatoes peeled and chopped
- 1/2 pound butter
- herbs
- 1/2 log of goat cheese