cubanelle stuffed peppers | seasoned dipping oil | linguine with clams | stuffed eggplant | bertesca piedmont burger with gorgonzola and grilled Italian eggplant and tomato salad | penne puttanesca | grilled sea scallops in a lemon grass-ginger soup | baccala bollito con salsa di aglio, olio, limone e prezzemolo (boiled dried salt cod with garlic oil, lemon, and parsley sauce) | romaine & endive salad with carmalized onion, dried cranberries, pine nuts and goat cheese CUBANELLE STUFFED PEPPERS olive oil 1 medium onion, diced fine 1/2 red bell pepper, diced fine 1 tsp. coarse black pepper Gently sauté onions and red pepper in olive oil until soft but not brown. Add black pepper. Set aside. 3 each Hot Giardini's Italian Sausage 2 cups steamed rice 1 egg Remove the casing from the sausage. Place into skillet and brown. While browning, break up into crumbles. Remove from heat. Add the sauted onions and red peppers and steamed rice. Combine. Add raw egg and mix well. Set aside. olive oil 3 cloves garlic, diced fine 1 can Centos Italian Peeled Tomatoes with basil Gently saute garlic in olive oil. Add tomatoes. Crush tomatoes into small pieces. Simmer on medium for 15 minutes. Remove from heat. Add 1 cup of this tomato sauce to the sausage mixture. Add salt to taste. Set aside. 3 each Cubanelle peppers, large Clean outside of peppers. Using a sharp paring knife cut away one side of the pepper, lengthwise - your pepper should now look like a "canoe with a lid." Remove seeds. Keep stem intact. Fill "canoes" with the sausage and rice mixture. Place the "lid" on top and press down gently. Bake at 350 degrees, uncovered, for about 1 hour. Remove from oven, pour the remainder of the tomato sauce onto the stuffed peppers. Cover. Place back into oven for about 30 minutes. Serve with roasted corn on the cob. All ingredients are available at Giardini's Gourmet Market.
	SEASONED DIPPING OIL 1 cup olive oil, Extra Virgin 1 Tbsp. Crespi Basil Pesto 1/2 tsp. Fresh Black Pepper 1 Tbsp. finely grated Reggiano Parmigiano Combine and allow to marinate for 3 hours prior to service. Serve with freshly baked Italian bread. All ingredients are available at Giardini's Gourmet Market.
	LINGUINE WITH CLAMS Olive Oil 3 cloves Garlic, diced fine 3 each small shallots, diced fine Gently sauté garlic and shallots in olive oil until soft. Do not brown. 3 cans Cento chopped clams, 6.5 oz. size can 1 bottle Cento clam juice, 8 oz. 1/2 stick butter 1/2 bottle white wine, Sauvignon Blanc preferred Add all of the above to the sautéed garlic and shallots. Bring to a low boil, reduce heat immediately and simmer gently, uncovered, until reduced by half (approximately 1 hour). 1 pkg. Delverde linquine, one pound olive oil salt water Boil pasta in water, salt, olive oil. Remove from heat. Drain. Add cooked pasta to the clam sauce. Fold all together. Serve with Broccoli Rabe or your favorite salad. All ingredients are available at Giardini's Gourmet Market.
	STUFFED EGGPLANT (serves 3) olive oil 1 each onion, diced 1/4" 4 each garlic cloves, diced fine 1/2 tsp. Italian Seasoning Mix, Morton & Bassett 1/2 tsp. crushed black pepper dash of salt Place olive oil, onion, garlic, seasoning into a skillet. Gently sauté until onions are soft, not brown. 1 each 2 1/4 oz. can Haddon House Sliced Black Olives, drained Add olives to onion mixture and sauté for 5 minutes. Set aside. Olive oil 1 each eggplant, medium size 2 each portabella mushrooms, large dash of salt Remove stem and leaves and slice eggplant lengthwise into 1/4" slices. Slice portabellas into 1/4" slices. Place eggplant slices and mushroom slices into skillet with a small amount of olive oil. Fry gently for about 5 minutes. Allow the slices to remain intact. Do not "stir". Using a spatula, lift slices out of skillet and set aside. Olive oil 1 can Centos Peeled Italian Tomatoes with basil 2 each garlic cloves, diced fine Place oil and garlic into skillet and gently saute until soft, not brown. Add tomatoes. While cooking, crush the tomatoes. Simmer for 15 minutes. Set aside. Oil the bottom of a baking dish. Arrange half of the eggplant slices flat, not overlapping, on the bottom of the dish. Milano Genoa salami, sliced thin Stella smoked provolone, sliced 1/8 " thick Arrange salami slices onto the eggplant - overlap the slices using 3 slices per slice of eggplant. Spread olive mixture over salami slices. Place provolone over the olive mixture. Overlap the provolone using 1 1/2 slices per slice of eggplant. Arrange portabella slices over the provolone. Top each off with one slice of eggplant. Press down gently. Brush or spray lightly with olive oil (we carry an excellent oil sprayer in the market - ask for the "Misto Sprayer"). Pour crushed tomato mixture over top. Cover dish with foil. Bake 45 minutes to 1 hour. Serve with crusty Italian bread and a full-bodied red wine. All ingredients are available at Giardini's Gourmet Market.
	BERTESCA PIEDMONT BURGER WITH GORGONZOLA AND GRILLED ITALIAN EGGPLANT AND TOMATO SALAD (serves 4) Another great recipe from the Chef Wolfgang Hanau. This one won First Place in the Sutter Homes competition earlier this year. 1 ½ pound Ground Veal 2 Tbsp Extra Virgin Olive Oil 2 Tbsp fresh Lemon Juice 1 Tbsp fresh Oregano, chopped to taste: Kosher Salt and freshly ground Pepper ¼ cup Sutter Home Red Soleo 8 thin slices Pancetta 4 thick slices Gorgonzola cheese (4 ounces) 4 five to six inch Rosemary Focaccia rolls, split 4 Tbsp Extra Virgin Olive Oil hearts of Romaine lettuce leaves Grilled Italian Eggplant and Tomato Salad (see recipe) Grilled Italian Eggplant and Tomato Salad: 4 slender Italian Eggplant, ½ pound each, sliced crosswise ½ inch thick 4 large firm Tomatoes, sliced crosswise ½ inch thick ½ cup Extra Virgin Olive Oil Sea Salt and freshly ground Pepper 1 tsp. dried Oregano Dressing: 1 Tbsp drained small Capers (non pareille) ¼ cup Sutter Home Red Soleo ½ tsp. fresh Lemon Juice ¼ tsp. grated Lemon Zest ½ cup sliced fresh Basil Leaves 2 Tbsp Extra Virgin Olive Oil Preparation and Assembly of the Burger: Light a charcoal grill. In a large bowl lightly mix the ground veal with the olive oil, lemon juice, oregano, ground pepper and a ¼ cup Sutter Home Red Soleo wine. Shape the meat into 4 patties and season both sides with salt and pepper. Wrap each burger with 2 slices of pancetta. Grill the burgers over a medium hot fire for about 4 minutes, or until nicely browned on the bottom. Flip the burgers and top them with the Gorgonzola. Grill for about 4 minutes longer, or until nicely browned and cooked through. Meanwhile brush the cutside of the focaccia rolls with the olive oil and grill them, cut side down until lightly toasted. Place the lettuce leaves on the roll bottoms, then Grilled Eggplant and Tomato Salad (see recipe), then the burger patty. Top the burger with more of the Grilled Eggplant and Tomato Salad, and finish it off by placing the remaining top half of the roll on top. Grilled Eggplant and Tomato Salad Preparation: Light a grill and arrange the eggplant and tomato slices on a baking sheet. Brush vegetables on both sides with the olive oil. Season with salt and pepper. Sprinkle with oregano. Grill the tomato slices over a hot fire for only 1 minute per side. They may be charred but should keep their shape. Transfer to a platter. Grill the eggplant slices over a medium fire for about 3 to 5 minutes per side or until lightly charred and tender. In a bowl combine capers, Sutter Home Red Soleo wine, lemon juice, lemon zest, basil leaves and season to taste with salt and pepper plus 2 tablespoons of extra virgin olive oil. To assemble the salad: Overlap alternating grilled tomato and eggplant slices on a large platter. Tuck the basil between the slices. Drizzle with the dressing and place the salad underneath and on top of the grilled burger patties. Serve any leftover salad as a side dish. All ingredients are available at Giardini's Gourmet Market.
	PENNE PUTTANESCA Olive oil 4 bulbs fresh Garlic, minced 1 small yellow Onion, julienne Place oil into skillet. Add garlic and onion . Saute garlic and onion over medium high heat until garlic is slightly brown and onions are soft. (Garlic burns easily. To prevent this, stir constantly.) 1 cup White Wine 1 oz. Bellino Anchovie fillets, cut in half 1 can (approx. 2.25 oz.) sliced Black Olives, drained 2 oz, Delicias Capers in juice 1 can Centos Italian peeled Tomatoes with basil, mashed Parsley, Oregano, Basil (fresh chopped would be ideal; however, ½ tsp. of each, dried, will do nicely) ½ stick Butter ¼ tsp. black pepper ½ tsp salt While on medium high heat, add the above ingredients, one at a time, stirring constantly. After 5 minutes, reduce the temperature to medium low, cover, simmer for 20 minutes. Stir occasionally to prevent sticking and scorching. Remove from heat. Allow to sit, covered, for 20 minutes for flavors to develop. Serve over penne. All ingredients are available at Giardini's Gourmet Market.
	GRILLED SEA SCALLOPS IN A LEMON GRASS-GINGER SOUP (serves 4) This wonderful recipe is not Italian, but we wanted to share it. Our very own, Chef Wolfgang Hanau, created it for competition and won First Place in Weber's Asian Flavors Great Grilling Recipe Contest. 24 Sea Scallops (20-30 count) 2 Tbsp. Fresh Ginger, minced 1 Tbsp. Fresh Garlic, minced 2 Tbsp. Soy Sauce 1 tsp. White Pepper 1 Tbsp, Asian Sesame Oil 2 tsp. Salt 1 Tbsp. Lemon Juice Marinate scallops in ginger, garlic, soy sauce, white pepper, sesame oil, salt, and lemon juice for 30 minutes. (Watch the time here...marinating too long will alter the texture of the scallops!) Skewer scallops and grill on lightly oiled grill rack over medium hot coals for 3-4 minutes per side. Remove scallops from grill and set aside. Roughly chop scallops to ¼ inch size. Set aside. 6 cups Chicken Stock 3 stalks Lemon Grass (trimmed of outer leaves and cut into 1 inch sections) 4 thick slices Fresh Ginger (about the size of a quarter) 3 small Hot Chiles, minced Heat the stock. To the warm stock add 2 of the 3 cut lemon grass stalks, ginger, and 1 of the 3 minced hot chiles. Simmer for 20 minutes. Mince the inner core of the remaining lemon grass stalk and set aside for use when serving. 2 Tbsp. nam pla (Thai Kitchen Fish Sauce) 8 oz. Oyster Mushrooms, roughly chopped 2 tsp. Lime Zest, minced Juice of 1 Fresh Lime ¼ cup Fresh Mint Leaves, minced ¼ cup Fresh Cilantro Leaves, minced When you are ready to serve, remove the lemon grass and ginger from the soup. Add 1 Tbsp. nam pla and chopped mushrooms. Season to taste with salt. In the bottom of each of the warmed bowls, sprinkle some of the choppped scallops, chile, lime zest, lime juice, mint , cilantro, and minced core of lemon grass. Ladle the soup into the bowls and add to each bowl 1 tsp. of nam pla. Serve piping hot. All ingredients are available at Giardini's Gourmet Market.
	BACCALA BOLLITO CON SALSA DI AGLIO, OLIO, LIMONE E PREZZEMOLO (BOILED DRIED SALT COD WITH GARLIC OIL, LEMON, AND PARSLEY SAUCE) (serves 6 to 8) Once thought of as an inexpensive and abundant food in the Mediterranean area, now has become a real delicacy...and the recipes are hard to come by! 2 ¼ pounds dried salt cod, soaked in cold water for 24 hours After soaking 24 hours, at room temperature, the cod should be soft. Drain and rinse. Place the fish into a large saucepan of cold water and bring it to a simmer. Let simmer for 10 minutes. Watch the time here...any longer and the fish will become tough. Remove from the heat and allow it to cool to tepid (don't refrigerate during this process). 4 garlic cloves, crushed ½ cup plus 1 tablespoon finely chopped parsley 6 Tbsp freshly squeezed lemon juice ¾ cup plus 1 Tbsp olive oil ¾ tsp. hot red pepper flakes salt to taste parsley sprigs for garnish Mix together the garlic, parsley, and lemon juice. Using a wisk, beat as you add the oil to the garlic mixture...do so very slowly. Last, add the pepper flakes and the salt to taste. To serve, peel the cod and cut it into pieces. Arrange it on a platter and garnish with parsley. Serve the sauce in a sauceboat. All ingredients are available at Giardini's Gourmet Market.
	ROMAINE & ENDIVE SALAD WITH CARMALIZED ONION, DRIED CRANBERRIES, PINE NUTS AND GOAT CHEESE This recipe comes from one of our loyal web site viewers, Mimi Walsh. Dinner at Mimi's house is one of life's events...I know this first hand! Dressing: 8 Tbsp. Extra-Virgin Olive Oil 2 tsp. Dijon Mustard 2 Garlic Cloves, crushed ¾ tsp. Salt 3 Tbsp. Balsamic Vinegar Whisk all ingredients together. Do not refrigerate because it will tend to "set up". Set aside. Carmalized Onions: 1 large Vidalia Onion(cut into ¼ inch thick rings) 1 Tbsp. Butter Melt butter in skillet on high heat. When all of the bubbles and foam subside, add the onion. Let onions brown slightly, then add about ¼ cup of water. Keep on high heat until all the water has vanished and the onions are nicely browned. Set aside. The Greens: 2 or 3 hearts of Romaine Lettuce 1 head of Belgian Endive Cut the romaine hearts into bite size pieces. Remove the core from the endive and cut into bite size pieces. TO ASSEMBLE THE SALAD: Dressing (see above) Carmalized Onions (see above) Greens (see above) ¼ cup Dried Cranberries ¼ cup Pine Nuts 2 oz. Goat Cheese To the greens add just enough dressing to moisten each piece. Add caramelized onions, cranberries and pine nuts. Toss. Crumble goat cheese over the top. Serve at room temperature. All ingredients are available at Carmine's Gourmet Market.
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