NEW ITALIAN COOKBOOKS RECIPES

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EASY VEGETARIAN ITALIAN SUB - HOW TO MAKE A VEGETARIAN ...



Easy Vegetarian Italian Sub - How To Make A Vegetarian ... image

A Vegetarian Italian sub is the meat-free alternative to the classic. It is filled to the brim with things like eggplant, zucchini, peppers and olives.

Provided by Justin Sullivan

Categories     lunch

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-5 servings

Number Of Ingredients 26

1/2 c.

pitted green olives, such as castelvetrano or manzanilla

1/2 c.

pitted dark olives, such as kalamata or niçoise

1/3 c.

canned artichokes, roughly chopped

1/3 c.

roasted peppers (fresh or jarred), roughly chopped

3

cloves garlic, roughly chopped

3 tbsp.

extra-virgin olive oil

1 tbsp.

capers

1 tbsp.

red wine vinegar

2

medium eggplants (about 1 ½ lb), sliced into ¼” planks

2

medium zucchini (about 1 ¼ lb), sliced into ¼” planks

Kosher salt 

1/2 c.

plus 1 tbsp extra-virgin olive oil, divided

1 tbsp.

soy sauce

2 tsp.

oregano

1 tsp.

garlic powder, divided

1 tsp.

smoked paprika

Kosher salt

Freshly ground black pepper

2

foot long (or four 6’) Italian style sub rolls

1/4 c.

red wine vinegar

1/4 lb.

provolone cheese

2

tomatoes thinly sliced

1

small red onion, thinly sliced

1/2 c.

jarred peppers, such as banana, Calabrian or sweet peppers

1

head iceberg, thinly sliced

3 tbsp.

mayo, optional

Steps:

  • Add all ingredients to a food processor and pulse until ingredients are broken up into similar-sized small chunks. You can accomplish the same results without a food processor by finely chopping all the ingredients then stirring in the olive oil and red wine vinegar. Season to taste with salt and pepper then refrigerate until ready to use. Set a wire rack into each of 2 baking sheets. Place the eggplant slices on one, and the zucchini on the other. Salt both eggplant and zucchini slices with about 1 tbsp salt on all sides. Let sit for at least 30 minutes and up to 1 hour. Then pat dry vegetables thoroughly with a paper towel. Adjust oven racks to lower and center positions, and preheat to 425º. In a large bowl, combine 2 tbsp olive oil, 1 teaspoon oregano, ½ tsp garlic powder, 1 tsp salt and ½ tsp black pepper. Toss the salted zucchini in the mixture until fully coated then return to its sheet tray. Wipe out the bowl and combine 3 tbsp olive oil, soy sauce, remaining 1 smoked paprika, remaining ½ tsp garlic powder, 1 tsp salt and ½ tsp black pepper. Toss the salted eggplant in the mixture until fully coated then return to its sheet tray. Transfer sheet trays to their own racks and roast, switching the racks halfway through, until the veggies are tender and have browned slightly, 20 to 25 minutes. Set aside to cool. Meanwhile, in a medium bowl, whisk together the remaining ¼ cup olive oil, red wine vinegar and remaining oregano. These ingredients can also be added to a squeeze bottle and shaken. Assemble the sandwiches: Slice the bread and scoop out the inner bread of only the top half of the bread. Sprinkle both sides of the bread with the oil and vinegar mixture. Begin the layering with the roasted vegetables followed by provolone. Next add the tomatoes, onions, desired peppers, and iceberg. Spread a layer of mayo to the top half of the bread (if using) then fill the divot left by scooping out the bread with olive salad. Slice the sandwiches into equal portions, stab with toothpicks and serve.

ITALIAN RAINBOW COOKIES RECIPE - NYT COOKING



Italian Rainbow Cookies Recipe - NYT Cooking image

Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don’t have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.

Provided by Margaux Laskey

Total Time 2 hours

Yield About 70 cookies

Number Of Ingredients 12

Nonstick cooking spray or neutral oil, for greasing the pans
2 cups/255 grams all-purpose flour
1/2 teaspoon fine salt
1 (8-ounce/227-gram) package pure almond paste (not pastry filling) (see Tip)
1 1/2 cups/340 grams unsalted butter, at room temperature
1 cup/201 grams granulated sugar
4 large eggs, yolks and whites separated
1 teaspoon almond extract
Red and green food coloring, preferably gel
1 (12-ounce/340-gram) jar apricot or raspberry preserves (not seedless)
8 ounces/227 grams semisweet or bittersweet bar chocolate
Sprinkles, for finishing (optional)

Steps:

  • Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
  • Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
  • Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
  • Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you’re having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
  • Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
  • Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
  • Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
  • Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.

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