The Red Teapot

Chicken Crostina

INGREDIENTS

6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp Colavita® Extra Virgin Olive Oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

POTATO CRUST
1 ½ cups seasoned breadcrumbs
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
¼ cup parmesan cheese, grated
Salt & pepper to taste

Clams Bruschetta

INGREDIENTS

8 slices Italian bread
1 clove garlic, peeled, cut in half
1/2 cup extra virgin olive oil
1 cup (or 2 6-oz cans) chopped clam meat, drained
4 large ripe tomatoes, cut into thick slices
Kosher salt and freshly ground pepper to taste
12 fresh arugula or basil leaves, rinsed and dried

PROCEDURES:
PRE-HEAT grill. Toast both sides of bread slices on the grill.

RUB cut side of garlic cloves on toasted bread to infuse with garlic flavor.

PLACE 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread. Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil.

SLICE arugula or basil leaves in thin strips and distribute over bruschetta. Serve immediately.

Spinach & Artichoke Dip

INGREDIENTS

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

PROCEDURES:
Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES

BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.

COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.

FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION:
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.

COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.

SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Italian Sausage Soup

INGREDIENTS

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 ¾ oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

PROCEDURES:
COOK ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

COOK 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

LADLE soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

Shrimp & Asparagus Risotto

8 cups chicken broth
2 Tbsp extra virgin olive oil
2 cups Carnaroli or Arborio rice
1/2 cup dry white wine
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 ½ lbs large shrimp, shelled and deveined
4 oz butter
1/2 cup Parmesan cheese
Salt and pepper to taste
1 cup chopped tomatoes
Fresh parsley, chopped
1/2 cup yellow onion, diced

PROCEDURES
1.SIMMER chicken broth in a large pot on low heat until needed.
2.HEAT oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add ½ cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.
3.ADD asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over).
4.Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.