J.R. Stevens - Italian Cuisine: Recipes Made in Italy Made at Home

Prep Time: 15 minutes

Cooking Time: 25 minutes

Servings: 6 persons

Ingredients

• 1 large loaf of French bread
• 1- jar(s) Alfredo sauce or make your own
• 1 tablespoon Dijon mustard
• Tablespoon olive oil, extra virgin
• 2 small garlic cloves minced
• 1-10 oz. box of frozen chopped spinach, thawed and squeezed dry
• 1 large tomato, de-seeded and chopped
• cup shredded parmesan
• 2 cups shredded provolone or gruyere cheese
• pepper to taste

Directions

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine Alfredo, mustard and pepper; set aside
3. Slice loaf of French bread down the middle. Place bread flat side up on a cookie sheet covered with parchment paper.
4. In a hot skillet, add olive oil and saut garlic until tender and fragrant. Add spinach, Alfredo and parmesan, stirring to mix well. Add tomatoes and remove from heat.
5. Spread mixture evenly over bread. Sprinkle with provolone cheese. Bake for 25 to 35 minutes or until cheese is golden and bread is crunchy.
6. Slice and serve warm.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Servings: 6 - 8 persons

Ingredients

• 1 loaf Italian bread, fresh-baked if possible
• 2oz Garlic Olive Oil (you can buy this at most grocery stores, or make your own)
• 6 cloves garlic, thinly sliced (or more to taste)
• cup freshly grated parmesan
• cup grated mozzarella

Directions

1. Preheat oven to 450.
2. Cut the loaf of bread horizontally so you end up with two piecesa top and bottom.
3. Place the halves on a sheet or cookie pan and brush the top of each half generously with the garlic olive oil. (Make sure that the edges are well oiled to keep it from burning.)
4. Spread the sliced garlic evenly over the loaf.
5. Sprinkle with parmesan cheese followed by mozzarella cheese, and bake in the 450 oven until lightly golden brown, about 10-12 minutes.
6. Remove from oven and cut into 8 equal pieces. Refrain from consuming it all immediately, yourself, and place in a napkin-lined basket and serve.

Prep Time: 45 minutes

Cooking Time: 45 minutes

Servings: 4 persons

Ingredients

• cup extra virgin olive oil
• 1 red onion, chopped
• 6 garlic cloves, chopped
• 2 (28 ounce) cans crushed tomatoes
• salt and pepper
• 3 tablespoons fresh basil, chopped

Directions

1. In 3 quart saucepan, heat olive oil over medium heat.
2. Add onion and garlic and cook until golden brown.
3. Add tomatoes and salt.
4. Bring to boil, then cook over low heat for 30 minutes stirring often.
5. Turn off heat and add basil.

Prep Time: 45 minutes

Cooking Time: 30 minutes

Servings: 4 persons

Ingredients

• 2 Onions - chopped
• cup oil
• 4 cloves garlic - minced
• 2 tablespoon butter
• 1 tablespoon lemon pepper
• zest of lemon
• cups basil chopped
• bottle dry white wine
• 2 cups water
• cup lt. sour cream
• 4 mussels - debearded & washed

Directions

1. Saut onions & garlic in oil till softened.
2. Add butter, lemon pepper, zest of lemon & chopped basil and cook on low for 2-3 minutes.
3. Add wine & water & simmer for 15 min.
4. Incorporate 1 cup of mixture into sour cream & add to pot.
5. Add all mussels & cook till they open (approximately 5 minutes). Discard any mussels that do not open.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4 persons

Ingredients

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil,
• 1 medium onion, sliced
• 1 (14 -ounce) can of diced tomatoes
• 1 cup of dry white wine
• 3 garlic cloves, chopped
• teaspoon dried oregano
• 3 Tablespoons fresh Italian parsley, chopped
• 3 Tablespoons fresh basil, chopped

Directions

1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
2. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.
3. Add the shrimp and saut for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
4. Transfer the shrimp to a large plate; set aside.
5. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saut until translucent, about 5 minutes.