Christina Tosch - Lets Cook Italian!: From Antipasto to Dolce, make everyday Italian Food Day

Beef Carpaccio is an iconic Italian dish. If you are unable to find Carpaccio in your local deli, then no problem, its easy to make at home.

Servings:

Total Time: 1hour 15mins

Ingredients:

• 7 ounces beef tenderloin
• 1 tbsp Italian extra-virgin olive oil
• 1 tsp full-fat mayonnaise
• Freshly squeezed juice of lemon
• 2 ounces Parmesan (thinly sliced or shaved)
• Italian breadsticks (to serve)

Directions:

1. For the beef Carpaccio: Freeze 7 ounces of beef tenderloin until very firm but not rock hard, this will take approximately 1-2 hours.
2. Once the beef tenderloin is firm, working against the grain, slice very thinly. Use as directed
3. In a small-size bowl, combine the olive oil with the mayonnaise until it thickens.
4. Add the lemon juice to create a fine, tangy dressing.
5. Arrange the slices of beef Carpaccio attractively on a serving platter.
6. Drizzle the Parmesan and lemon dressing over the beef.
7. Scatter with slices of Parmesan and serve with Italian breadsticks.

Bruschetta with ripe cherry tomatoes and creamy mozzarella is a great way to whet your appetite for what's to come.

Servings:

Total Time: 35mins

Ingredients:

• 4 slices country-style bread
• 1 garlic clove (peeled, cut)
• 4 tbsp Italian extra-virgin olive oil
• 12 cherry tomatoes (halved)
• 1 ball buffalo mozzarella (coarsely torn)
• 12 black olives (pitted, halved)
• Pinch of dried oregano
• Salt
• 8 fresh basil leaves

Directions:

1. Grill the bread on both sides.
2. Rub the cut side of the garlic over one side of the toasted bread and drizzle with 2 tablespoons of olive oil.
3. In a bowl, combine the tomatoes with the mozzarella, black olives, oregano, and salt.
4. Divide the tomato mixture between the slices of toasted bread and drizzle with the remaining olive oil.
5. Garnish with basil leaves and enjoy.

A popular antipasto choice, creamy mozzarella combines with oven roast tomatoes and tri-color sweet peppers.

Servings: -6

Total Time: 3hours 30mins

Ingredients:

Roasted Tomatoes:

• 10-15 ripe tomatoes (halved)
• 2 garlic cloves (peeled, finely minced)]
• Salt and black pepper
• 1 tsp sugar
• 1 tbsp fresh thyme (finely chopped)
• cup Italian olive oil
• Roasted Sweet Peppers:
• 6 mixed green, red and yellow sweet peppers (washed, dried)
• 3 garlic cloves (peeled, minced)
• cup fresh parsley (chopped)
• Salt and black pepper
• cup Italian extra-virgin olive oil

To Serve:

• Fresh basil leaves
• 1 pound Buffalo mozzarella (sliced)
• Extra-virgin olive oil (to drizzle)
• Balsamic vinegar (to drizzle)
• Sea salt and cracked black pepper (to season)

Directions:

1. For the roasted tomatoes: Preheat the main oven to 275 degrees F.
2. Place the tomatoes, skin side facing downwards on a baking sheet.
3. Sprinkle with garlic, salt, black pepper, sugar, and thyme.
4. Drizzle with Italian olive oil and transfer to the oven for approximately 2 hours, until moist yet shriveled.
5. Allow to cool and use as directed.
6. Next, prepare the roasted sweet peppers. Cut the tops off the peppers and half. Remove the seeds along with the membranes.
7. Arrange the tri-color peppers on a baking sheet and broil until blistered and blackened.
8. Transfer them to a ziplock bag and set aside for 10 minutes.
9. Remove from the bag and remove the skin. Slice the peppers into strips of your preferred width.
10. Put the pepper strips in a bowl and add the garlic, parsley, a pinch of salt, a dash of pepper, and sufficient olive oil to coat lightly. Use as directed.
11. To create the dish: On a large serving dish, arrange the tomatoes alongside the roasted peppers, while overlapping in a decorative design.