Best Italian Flag Verrines Recipes

THE ITALIAN FLAG

The Italian Flag image

This rustic Italian dish was taught to me by friends who lived then in the suburbs of Rome. The Italian flag has alternating stripes of green, white and red which makes this dish a patriotic favourite. I have called it a side (which would then be 4 servings) but it can be a main too - served with crusty rustic bread, green salad and a citrussy dressing.

Provided by Philip Gooda @Philip_Gooda

Number Of Ingredients 8

Ingredients

2 tablespoon(s) olive oil
4 - zucchini, thinly sliced to a lady's little finger width
1 clove(s) garlic (a large one!)
4 ounce(s) mozzarella cheese, thinly sliced to a lady's little finger width
4 - tomatoes, peeled and sliced to a lady's little finger width
1/4 cup(s) parmesan cheese, grated
1 tablespoon(s) basil, fresh - chopped
- salt and pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Cook until the zucchini are golden brown on both sides, about 8 minutes per side, but this timing can vary greatly. Sprinkle the slices with garlic for the last few minutes, so it doesn't burn. Remove from heat and let cool. PLEASE NOTE - you can also achieve the cooked golden colour under a broiler if you wish to reduce some of the oil content. See also the 'footnotes'!
Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern, like slates on a roof. This will produce alternating stripes of green, white and red. Oh, just like the Italian flag!
Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
About 30 minutes before you want to serve it, bake in the preheated oven until the cheese is melted and brown and the dish is bubbling.
Footnotes If you wish to take a bit extra time, put the freshly sliced zucchini in a colander in layers, salting each layer as you go. Then place a suitably sized plate (or equivalent) on the top and weigh it down (scale weights are good for this -- although I have used big liter bottles of water before now and/or bags of sugar!). After 30 or so minutes, a surprising amount of water will have been drawn out. You can then dry the slices thoroughly with a clean cloth, or paper kitchen towel (careful not to leave paper behind!) and then they're ready for cooking.

SUMMER VEGETABLE AND GOAT CHEESE GALETTES

Summer Vegetable and Goat Cheese Galettes image

Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.

Provided by Holly

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 cup chopped green onions
2 cloves garlic, minced
1 (5 ounce) creamy goat cheese log
½ cup grated Parmesan cheese
1 pinch cayenne pepper, or more to taste
2 sheets frozen puff pastry, thawed
½ pound zucchini, thinly sliced
½ pound roma tomatoes, thinly sliced
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
2 tablespoons thinly sliced basil leaves

Steps:

Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
Preheat oven to 400 degrees F (200 degrees C).
Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g

ITALIAN FLAG SALAD (VALERIE BERTINELLI) RECIPE - (4.4/5)

Italian Flag Salad (Valerie Bertinelli) Recipe - (4.4/5) image

Provided by peridot728

Number Of Ingredients 13

Ingredients

Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 tablespoon crumbled goat cheese
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
Salad:
5 ounces spring lettuce mix
1 head romaine, chopped (about 4 cups)
2 cups cherry tomatoes, halved
1 cup sliced radishes
1 cup pecans
3 tablespoons crumbled goat cheese

Steps:

To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside. To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html?oc=linkback