GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them with this gorgeous green sauce. You'll need only half the amount of salsa verde that this recipe yields, but it keeps very well in the refrigerator and it's great to have on hand.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
- Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
- Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
- Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 6 grams
SALSA VERDE (ITALIAN GREEN SAUCE)
This sauce from the Lombardy region of Italy is a fantastic companion to meat. A dollop on top is all you need! I also mix this with plain pasta as a variation on basil pesto. There are a number of different ways to do this. Optional basil and mint or dijon mustard or parmesan cheese can be added, but here's the basic recipe.
Provided by Luschka
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Blend all the ingredients in a blender or with pestle and mortar.
- Leaving it to stand for a while allows the flavors to develop.
- Mix with pasta or place a dollop on meat or fish.
- Enjoy!
Nutrition Facts : Calories 1237.1, Fat 132.9, SaturatedFat 16.9, Cholesterol 10.2, Sodium 986.9, Carbohydrate 10.1, Fiber 3.8, Sugar 1.8, Protein 10.5
ITALIAN SALSA VERDE
Provided by Michael Chiarello
Categories Food Processor Fish Herb No-Cook Quick & Easy Vinegar Capers Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
- Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.
ITALIAN SALSA VERDE
A quick sauce to be used for tacos or as a dip with tortilla chips.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, combine parsley, olive oil, capers, lemon juice, oregano, and garlic.
- Stir mixture until well blended; season with salt, if desired.
ITALIAN BEEF RISSOLES WITH FRESH TOMATO SALSA
Tasty rissoles for lovers of Mediterranean ingredients - capsicum, garlic, olives, basil - which I have adapted from a recipe in the November 2005 issue of the 'Australian Good Taste' magazine. It was accompanied by a delicious low-fat recipe for potatoes: Recipe #145705. In adapting this recipe, I have suggested making 12 rissoles rather than the 8 in the original recipe. This immediately makes serving sizes more versatile. If you are watching your calories and fat intake, have just ONE rissole and more of the salsa. Posted for the post ZWT, Healthy for the Holidays Challenge! The fat content is probably still a bit on the high side, but remember the calorie and fat content is for the rissoles and the salsa! If you are not interested in making the salsa, make 8 rissoles (instead of 12) to serve 4.
Provided by bluemoon downunder
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper.
- Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm.
- TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper.
- TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Recipe #145705 or your favourite potato dish.
Nutrition Facts : Calories 455.1, Fat 30.5, SaturatedFat 10.6, Cholesterol 124, Sodium 175.1, Carbohydrate 18.2, Fiber 4.8, Sugar 4.1, Protein 28.2
ITALIAN BLACK BEAN SALSA
My neice found this recipe, and it is one of my favorite! I love to have some in the fridge to snack on anytime, and it also makes a great potluck dish. It is tangy, sweet and delish!
Provided by haras132
Categories Black Beans
Time 1h
Yield 24 1/4 c servings, 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium bowl.
- Wisk together dressing and pour over top.
- Toss to coat. Cover and chill for 30 minute
- Serve with tortilla chips.
ITALIAN SALSA
This is a base in my house for several dishes: 1) Add it to spinach wraps (To a tortilla, add this salsa, some cooked chicken and some raw spinach, some mozzarella cheese and some Caesar dressing). 2) Use it as a bruschetta base. Try adding small slices of smoked salmon (you should be able to buy this pre-smoked in some...
Provided by Brian Blackley
Categories Pasta Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Take ingredients and mix together.
- 2. See notes for recipe opportunities. Also search for Spinach Wraps on the site to see a very good use of this mixture or search for Simple Bruschetta.
PARMESAN SALSA ( ITALIAN GLOP)
Appetizer, Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..
Provided by K-Jon Chef
Categories Spreads
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.).
- Let sit under refrigeration over night for best flavor.
- Bring to room temperature before serving.
- Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
- Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.
Nutrition Facts : Calories 743.4, Fat 60.8, SaturatedFat 23.5, Cholesterol 99.8, Sodium 1735.4, Carbohydrate 5.5, Fiber 0.3, Sugar 1.1, Protein 43.8
ITALIAN PORK BURGER WITH FRESH TOMATO SALSA
Flavour pork mince with fennel, chilli and oregano and serve in ciabatta buns with mascarpone cheese and a tomato and olive dressing
Provided by Cassie Best
Categories Main course
Time 35m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Mix the pork mince with the fennel seeds, chilli flakes, oregano and some seasoning. Mix well with your hands until well combined, then shape into 4 burgers. Heat a drizzle of oil in a large frying pan - or fire up the BBQ and brush the burgers with a little oil - and cook the burgers for 5-7 mins on each side until cooked through.
- Meanwhile, mix the tomatoes, olives, balsamic vinegar and a drizzle more oil with some seasoning to make a salsa. Top the base of each roll with 1 tbsp mascarpone, a few spinach leaves, a burger and a spoonful of the salsa, then sandwich everything with the lid.
Nutrition Facts : Calories 555 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
CHICKEN WITH ITALIAN TOMATO-OLIVE SALSA W/ PARMESAN POLENTA
Yield 6
Number Of Ingredients 14
Steps:
-  Preheat grill to medium-high heat. Combine tomatoes, olives, onion, capers, 3 Tbsp oil, vinegar, ¼ tsp pepper and garlic in a large bowl. Brush chicken with remaining 1 Tbsp oil, and sprinkle with salt and ½ tsp pepper. Grill chicken, covered with grill lid, 5 minutes per side or until done. Cut chicken into 6 servingsize pieces, and top evenly with tomato mixture. Note: Cook chicken in a grill pan coated with cooking spray, if desired. ---------------------------------------------------------------------------------     Bring 3¼ cups water, broth and salt to a boil in a large saucepan. Whisk in polenta; return to a boil. Reduce heat, and simmer until liquid is absorbed, stirring occasionally (about 5 minutes). Remove from heat, and stir in cheese. Divide into 6 servings.
MEXI-ITALIAN SALSA
This is a mix between salsa and bruschetta, it's always a hit at parties and picnics. I made this up for my family, 1/2 of them love Italian food and the other 1/2 loves Mexican food. This salsa seems to satisfy all of them.
Provided by DragonShoes
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 25m
Yield 10
Number Of Ingredients 13
Steps:
- Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 4.1 g, Fat 1.7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 177.9 mg, Sugar 0.8 g
ITALIAN SALSA VERDE
Provided by Steven Raichlen
Categories Garlic Quick & Easy Low Cal Backyard BBQ Lemon Healthy Low Cholesterol Parsley Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.
ITALIAN SALSA
Great served on toasted french bread with lasagna. Good way to use those herbs in the garden. It is great as is but, sometimes I go out to the herb and pull a couple hand fulls of what ever needs to by cut back, and chop it up and throw it in.
Provided by cookincrane
Categories Sauces
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all together and put in fridge for at least 2 hours.
- Serve on toasted french bread, or on tosated baguett rounds.
SALSA DI POMODORI, PROSCIUTTO, E CAPPERI (ITALIAN TOMATO SAUCE)
(Tomato Sauce with Prosciutto and Capers) from Cucina di Calabria. Serve with fresh or dried taglairini (1/4 inch noodles) When I make this I substitute crushed tomato for the chopped because my family likes a smoother tomato sauce. Either is fine.
Provided by Cook4_6
Categories European
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large saucepan add olive oil over medium heat.
- Add onion and saute for 3-4 minutes or until translucent.
- Add garlic and chopped prosciutto.
- Saute for 1-2 minutes or until garlic is light golden brown.
- Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes.
- If the mixture seems too thick, add a little hot water.
- Stir in the remaining basil, capers, salt and pepper.
- Simmer for 2 minutes.
BROILED ORANGE ROUGHY WITH ITALIAN SALSA
"I'm constantly searching for new ways to prepare healthy meals," writes Dorothy Swanson of St. Louis, Missouri. "This fish dish has long been a favorite at my house--it is so simple to prepare and yet so tasty. Try the same recipe using cod or sole, too," she suggests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the oil, lemon juice and seasoning blend; spoon over fish. Broil 4-5 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the salsa ingredients; serve with fish.
Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 222mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
ITALIAN-STYLE SALSA
Make and share this Italian-Style Salsa recipe from Food.com.
Provided by RMess
Categories < 15 Mins
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together first 10 ingredients; and if desired, feta cheese, in a medium bowl.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 44.5, Fat 3.3, SaturatedFat 0.5, Sodium 193.5, Carbohydrate 3.7, Fiber 1, Sugar 1.8, Protein 0.7
ITALIAN STYLE SALSA
Categories Appetizer
Number Of Ingredients 11
Steps:
- Put all ingredients into food processor except feta. Refrigerate 48 hours and add the feta before serving if refrigerate more than 8 hours.
ITALIAN WHITE BEAN BURRITO WITH SALSA CRUDA
Make and share this Italian White Bean Burrito with Salsa Cruda recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, add all the Salsa Cruda ingredients together; stir to mix; set aside.
- Place the tortillas on baking sheets.
- In another bowl, add the beans, garlic, and cheese; stir to combine.
- Spread the bean mixture onto the four tortillas, leaving a 2-inch border.
- Heat in a 425° oven for 3-5 minutes or just until the cheese melts.
- Spoon the Salsa Cruda evenly over the bean mixture on each tortilla.
- Place basil leaves over the salsa cruda on each tortilla.
- Roll up tortillas and serve immediately.
Nutrition Facts : Calories 345.7, Fat 6.3, SaturatedFat 1.5, Sodium 847.5, Carbohydrate 58.5, Fiber 10, Sugar 5.5, Protein 13.5
ITALIAN DRESSING SALSA
Categories Marinate
Number Of Ingredients 7
Steps:
- Mix all ingredients. Add dressing as needed. Marinate overnight.
PAN-SEARED TROUT WITH ITALIAN-STYLE SALSA
You can substitute catfish, salmon, tuna, or tilapia for trout.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Sprinkle fillets with salt and pepper. Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.
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