Broccoli Alla Siciliana

1 bunch broccoli

1 clove garlic

3 filets of anchovy

4 tbs. olive oil

1 lemon

Salt and pepper to taste

Clean and wash broccoli. Cut into medium-sized pieces. Cook in rapidly boiling salted water for 10 minutes. Drain. Put olive oil, garlic, and anchovies (cut into small pieces) in saucepan. Heat thoroughly. Add broccoli and ¼ cup of warm water. Simmer for about 10 minutes or until tender. Flavor with lemon juice and serve very hot. Serves 4.

Sicilian broccoli

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Funghi Alla Parmigiana

Mushrooms Parmesan 

1 ½ lbs. mushrooms

2 tbs. chopped parsley

2 cloves garlic, chopped

4 tbs. grated Parmesan cheese

¼ cup olive oil

½ tsp. oregano

¾ bread crumbs

Salt and pepper to taste

Clean mushrooms. Place in baking dish which has been brushed with 1 tablespoon of olive oil. Sprinkle with parsley, garlic, oregano, half of bread crumbs, and grated cheese. Add salt and pepper to taste. Pour balance of oil over this; sprinkle with balance of bread crumbs. Bake in moderate oven about 25 minutes or until mushrooms are tender. Add ¼ cup of hot water if mushrooms become too dry; bake 5 minutes longer. Serve very hot.  Serves 6.

Italian Parmesan mushrooms

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SPINACI AFFOGATI
Steamed Spinach

2 lbs. fresh spinach.
4 tbs. olive oil
1 clove garlic
Salt and pepper to taste

Clean and wash spinach leaves thoroughly. Heat olive oil and garlic in saucepan; add spinach, salt and pepper to taste. Cook about 12 minutes or until tender. If too dry, add ¼ cup of hot water. Usually sufficient water is retained in spinach; additional water is unnecessary.
Serves 6 to 8.

Italain steamed spinach

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Chicken au Vinaigre recipe

One whole roasting chicken about three and half pounds
six tablespoons butter
four cloves unpeeled garlic
sea salt and ground pepper
four tablespoons chopped chives
four tablespoons Italian parsley minced
three quarters cup red wine vinegar
8 ounces duck or veal stock
two tablespoons tomato paste, can be sun-dried tomato paste
one third cup heavy cream
sprigs of Italian parsley and chives

Cut the chicken into quarters. Rinse and dry the chicken and rub it with sea salt and fresh ground pepper. Put butter in a large frying pan over medium heat. Add the chicken pieces. Brown until chicken is deep golden color on both sides. Add the garlic cloves and turn frequently. Do not let the chicken burn, but cook until browned. Sprinkle two tablespoons of chives and two tablespoons of parsley over the chicken, cover the pan, lower the heat and let the chicken simmer slowly for about 20 minutes. Remove chicken and place in a warming dish. Keep warm in the oven at very low heat. Using the same frying pan over high heat, add vinegar and scrape and de-glaze the pan quickly. Now add the stock and tomato paste. Stir constantly and reduce sauce by one half. Press the pulp out of the cooked garlic cloves with a fork and discard the peelings. Blend the cooked garlic into the sauce. Strain the sauce and return to the pan. (You may stop with the recipe at this point until all meal accoutrements are complete. In the next step you’ll add the cream, and the dish should be served immediately.)

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 Serves 4

Ingredients:

2 dozen jumbo shrimp, with shells
Extra virgin olive oil
Sea Salt
4 tablespoons butter
4 tablespoons olive oil
10 garlic cloves, minced
1 tablespoon lime juice
Fresh chopped cilantro for garnish

 Method:

Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along inside the curve and them pressing flat. Brush all over with olive oil and sprinkle with salt. Broil, shells up, for 4 minutes.
Make the sauce by melting butter with olive oil in small pan over low
Heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, serve hot. spicy shrimp recipe, mexican shrimp recipe, shrimp recipe, garlic and shrimp recipe 

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Makes 4 servings

True Italian bruschetta is grilled over a wood fire. As this may be impractical for many, a stove top grill works fine, and even a ridged cast iron skillet or toaster oven will work as well.

Ingredients:

½ loaf Italian sourdough bread, (you can substitute any crusty bread)
4 large garlic cloves peeled and pressed through a garlic press
½ cup extra virgin olive oil
Coarse sea salt
Black pepper fresh ground

Method:

Cut the bread diagonally into ¾ inch slices.
Grill the bread until it is brown on both sides.
Remove the bread from the grill and spread pressed garlic on each of the bread slices.
Place the bread on a serving platter and drizzle with olive oil.
Sprinkle with a little coarse Sea Salt and fresh ground pepper. Serve immediately, and always offer additional olive oil on the side.
You can also offer olive oil and balsamic vinegar in a dipping bowl on the side.

Bruschetta, Bruschetta recipe, traditional Italian Bruschetta

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Visit Scaldoni’s Restaurant.

Fine Italian Restaurant Located in St. George Utah
http://www.scaldonis.com

Recipe from Executive Chef, Johnny DeVivo

Gourmet Green olives and roasted Pepper sauce

Ingredients:

7- green olives slivered
Sprinkle of cracked peppercorns
1- Roasted red peppers diced ¼ inc
4- Garlic Cloves confit sliced ¼ inc
8- Chives finely sliced
3- Sprigs Tarragon Picked
2- Tablespoons Balsamic reduction Sea salt
Olive oil

Preparation:

To make Balsamic Reduction- Use two cups Balsamic vinegar & reduce by half or until syrup consistency Garlic Confit- Slice four cloves of garlic ¼ inch thick & submerge in olive oil (just until covered), place on the stove over low heat until oil begins to slowly come to a boil & place the oil & the pot in the refrigerator until cool

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Tender Garlic Asparagus with Lemon Zest

1 14 ounce can range-fed chicken broth
3 Tablespoons extra virgin olive oil
10 garlic cloves peeled and diced
1 ½ pound fresh asparagus spears, washed and trimmed
2 Tablespoons of lemon zest
Sea salt and fresh ground black pepper

Method: In a large skillet, bring to a boil the chicken broth, olive oil, and diced garlic. Add asparagus spears and bring to a boil once more. Reduce heat to medium and cover skillet. Cook until asparagus spears are tender but still crisp. Should not be more than 5 minutes. Remove asparagus with a slotted spoon and place on a serving plate. Increase heat and cook liquid and remaining garlic until thickened. Liquid should reduce to about ½ cup. Season with sea salt and ground pepper to personal taste. Pour over asparagus spears and sprinkle with zest of lemon.

asparagus spears recipe, asparagus recipe