Appetizers & Side Dishes
In this section, I
will put recipe's
that are little side dishes, main dishes
or can be used as an appetizer
Roasted Bell Peppers
will need 4-5 red bell peppers, depending on what you are
using them for. Now in a lined cookie sheet, place bell
peppers under broiler, on middle shelf. Broil peppers
until the skin is blistered, and darkened. When the
peppers are done, take and immediately put them into a
doubled paper bag. Close tightly and let sit for 30
minutes. After 30 minutes, take and peel the skin off of
peppers, and seed. Break them up into slices and put into
a covered container. and Refrigerate These peppers will
be used in certain recipes.
© Ottaviana's Kitchen
antipasto has been a tradition in my family since I was
little. Mamma made if for Christmas, and New Years. I
have stretched it out for the Super Bowl also, since my
family loves it so much. Twice a year is not enough for
them. I have also substituted Genoa salami for Italian dry
salami, since Genoa seems to be easier to find in some
Lb sliced Genoa salami
2 slicing tomato
1 large white onion
3 roasted red bell peppers
1 lb sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
a long platter, and arrange in the following order. Salami, provolone,
tomato, onion, red peppers, and anchovies.
Put the baby corns and olives in the center of tray. Take
and cut in half celery sticks. Then slice each again
length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then
drizzle olive oil on everything. Let the antipasti sit
covered in the refrigerator till ready to serve. Sitting
helps enhance the flavors. (see full size gif for help in
how to lay it out).
4 thin slices
8 2x4 inch slices of mozzarella
cheese, 1 inch thick
8 anchovy filets
4 tbs extra virgin olive oil
1/2 tsp oregano
bread on one side and cut slices in two. Place 1 slice of
mozzarella, 1 anchovy filet and a little oregano on
toasted side of 4 half slices, sprinkle some pepper, and cover with other half slices toasted side in. Heat oil in
frying pan and fry sandwiches gently till cheese is melted.
medium thin eggplant
cup extra virgin olive oil
onions sliced thin
celery stalks diced
sicilian green olives pitted and cut into pieces
tbs. pine nuts
cup red wine vinegar
eggplant, dice and fry in 1 cup of olive oil. Remove
eggplant and add remaining oil and onions to skillet and
brown. Add tomato sauce and celery and cook until the
celery is tender adding a little water if it becomes to
dry. Add capers, olives, pine nuts and fried eggplant.
Heat vinegar in a saucepan, and dissolve sugar in the
vinegar and pour over eggplant. Add salt and pepper and
simmer for 20 minutes stirring often. Cool before serving.
Note: Caponatina will keep a long while in refrigerator.
Ottaviana's Stuffed Mushrooms
This is a
very easy side dish, and very
good for those who love cheese, like me.
1/2 cup of Percorino Romano, or Plain Romano
and remove stem carefully and let drain on paper towels.
Fill center of mushroom with cheese, and pack. Set
mushroom in a large covered frying pan with flat bottom.
Put a 1/2 cup water in bottom of pan and a pinch of salt.
Cover and bring to a boil. Lower and let steam until
cheese is melted. These are wonderful as a side dish to
the way my mamma made stuffed mushrooms. I
make them with all cheese, because I love cheese so
much. This way is also delizioso.
Use the same
recipe as the one for the cheese stuffed
mushrooms, only change the filling to......
1/2 cup of
unseasoned bread crumbs
1/4 cup of Pecorino or Plain Romano
1 & 1/4 tsp dry oregano
Mix all ingredients well, and stuff into center
of mushrooms. Cook the same as in above recipe.
Ottaviana's Sautéed Mushrooms©
packs of mushroom
Or as many loose mushrooms as you want to make)
2-3 cloves of garlic minced
2 tbs, extra virgin olive oil
sliced tomato's optional)
and dry mushroom. Slice or leave mushrooms whole. Mince
garlic. In a deep covered sauté pan, add olive oil and
an minced garlic. cook garlic till golden. Add mushrooms
,and tomato's (optional), and about a 1/2 tsp. of salt. Sauté mushroom in oil and garlic for a few
minutes, and then cover and turn on low. Cook until mushrooms are done.
About 15 minutes. Serve over bbq steak, or just plain.
Maria's Zucchini /Onions©
zucchini peeled and sliced
3 tbs. extra virgin olive oil
1/2 small white onion
1 tsp. dried oregano
two-three quart saucepan, put olive oil, and sliced
onions. Sauté onions until soft. Cut zucchini into to
round slices about a 1/2 inch thick. When onions are done,
add the zucchini and oregano to the pot, and sauté zucchini in onions stirring to mix well for about 2
minutes. Add 1/2 cup of water. Reduce heat to a simmer,
and cover. Cook until zucchini is tender.
Ottaviana's Zucchini Farcito©
comes in all sizes. I use to grow my own, and let them
get real big for stuffing. Now people say they are too
tuff when you let them get big. I never had that problem,
you just need to par boil them longer. If you are going
to use big one, around 12-15 inches long, be sure to try
and pick one that is uniform in size. Par boil them for
at least 15-20 minutes on each end, unless you have a pot
big enough for the whole thing. For medium ones, about 12
minutes should do.
1 large (12-15
inch) Zucchini, or 4 medium sized
1/2 lb ground round
1 large white onion chopped
1 clove garlic, chopped
1/2 cup diced roasted red bell peppers
4 med sized very ripe tomatoes peeled and chopped
3 tbs. bread crumbs
3/4 cup finely shredded med. cheddar cheese
2 tbsp grated Romano cheese
pulp from zucchini
salt and pepper
extra virgin olive oil
meat and keep warm. Parboil Zucchini, and slice in half
lengthwise. Scoop out seeded section and discard. Scoop
out remaining pulp, being careful not to go too deep as
to break the skin. Chop pulp, onions, tomatoes and garlic
and dice peppers. Add salt, pepper and Romano cheese to
ingredients and mix. Add to browned meat and sauté' for
about two minutes. Fill boats, and sprinkle on bread
crumbs, and top with cheddar cheese. Place on an lined
and oiled cookie sheet and Bake at 350° for 15-20
Note: Ingredients may be adjusted accordingly to size of
Zucchini's being used.
Cardoon is a
Mediterranean plant that is closely
related to the Artichoke. It resembles celery,
and can only be found in stores Nov.-Jan. It has
a taste like the heart of an Artichoke, and is very
1 cup bread crumbs
1/2 cup vegetable oil
(add more as needed when frying)
2 tbs. milk
leaves and strings from cardoon stalks. Cut into 3 inches pieces. In a large pot, boil the cardoon until tender.
Add tsp. salt. Drain in colander. In a bowl beat eggs, milk and a pinch of salt. In another bowl put the bread crumbs.
Dip cardoon in egg and bread crumbs. In a frying pan add
vegetable oil, and heat oil on med. Put breaded cardoon
in pan and fry till golden. Remove and drain on paper
Ottaviana's Garlic Bread©
Now what can you say about Garlic bread, except it is
delicious. But I have a little secret ingredient that
I use that makes it even better.
2-3 French rolls sliced in half
soft margarine, or butter
margarine on each roll not too thin. Sprinkle a generous
amount of garlic powder on each roll, and then sprinkle
paprika on, not too heavy, enough to color. Place on
middle rack of oven and broil until golden. Another variation is to also sprinkle some pecorino
but I prefer it without.
© Ottaviana's Kitchen
1 pkg. Frozen Chopped Broccoli
(Thawed and drained)
1 cup half and half
1/2 tsp. salt
9 or 10 inch pie crust
(Frozen ready made)
Dash of Pepper
1/4 tsp Garlic Powder
Dash of Powdered Oregano
2 cups finely shredded Cheddar Cheese
1 cup finely shredded Monterey Jack Cheese
1 tsp. Dried chopped chives
1 tsp. Dried chopped green onions tips
and drain Broccoli. In the pie pan, arrange the Broccoli,
and cheeses in layers. In a bowl, beat eggs and dry ingredients, use a hand mixer, and beat about 2 minutes.
Pour mixture over Broccoli, and bake at 375 degrees for
35-40 minutes or until top is golden brown and knife
inserted 1 inch form edge comes out clean.
String Bean Salad©
1-2 lbs fresh string beans
3-4 small white potatoes
several leaves fresh basil
extra virgin olive oil
garlic flavored red wine vinegar
and break up string beans, boil in salted water until
tender. Pour beans in strainer. While beans are cooling,
peel and cut up potatoes in small pieces (not too small).
Boil potatoes until tender (do not overcook). In a bowl
put and beans, potatoes. Now I'm just guessing here,
because I never measure anything, but about 2 1/2 tbsp of
olive oil, and 2 tbsp vinegar. Add 1/4 tsp garlic powder.
Chop or tear up basil leaves, and mix well. If you need
more vinegar, add more, since the potatoes have a
tendency to absorb all the vinegar.
1/2 cup flour
1 1/2 cups olive oil
2 egg yolks
1/2 lb finely diced mozzarella
2 1/2 tbs grated romano cheese
1/2 tsp salt
1 egg lightly beaten
1/2 cup plain bread crumbs
the eggplant and cut into 1/2 inch slices. Roll slices in
flour and fast fry. Drain on paper towels. Mix well egg
yolks, mozzarella, Romano cheese and salt. Put about 1
tbsp of mixture on one side of eggplant slice, and top
with another slice. Dip in egg and then roll in bread
crumbs. Fry both sides until golden.
Click here to
recipe's on this page are Copyrighted©Ottaviana's
Kitchen. And are not to be reproduced in any way without
the express written permission from Ottaviana's Kitchen©.
This includes reprinting, use in any restaurant or eating
facility including in any book or on web pages. These are
for personal use only!
© Ottaviana's Kitchen 1996-2019
All Rights Reserved