PAN ITALIANO RECIPES

GIANT PATTY PAN ITALIANO - BIGOVEN.COM

Giant Patty Pan Italiano - bigoven.com image

"The somewhat plain picture does not do this one justice. The flavors simply explode in your mouth! Serves 2 - Srvg Size 1 Stuffed Squash = WW: 7 pts and 280 calories"

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Yield 2

Number Of Ingredients 12

Ingredients

1 cup fresh baby spinach chopped
1 cup Queso Quesadilla Shredded Cheese
1/4 cup cooked rice (we used Rice a Roni Red Bean)
6 Jumbo Black Olives lightly chopped
1 Tablespoon minced garlic
2 medium-sized fresh mushrooms - stems removed chopped
3 teaspoons Diced Tomatoes
1/2 cup Marinara Sauce
1 tsp Celery Flakes
1 tsp Herb de Province
2 shakes of Johnny's Garlic Spread
Italian herb seasoning and pink himalayan salt to taste

Steps:

"NOTE: Blanch the squash, then let it cool completely in the morning or at least 3 to 4 hours before stuffing them. Preheat oven to 350-degrees. Slice off the top (cap) of the squash, then lightly slice around the inside leaving about 1/4 thick wall. Then carefully scoop out the inside of both squash. You do not need that which is removed, keep, toss or freeze. In a medium bowl add the rice, mushrooms, olives, garlic, tomatoes and spinach. Mix well. Add 1/2 the cheese and 1/2 the marinara. Mix thoroughly. Add seasonings and continue to mix and salt to taste. Stuff each squash being sure to push and pack the stuffing deep into the corners of the squash. Top with the remaining sauce, letting it drip down the sides of the squash. Then top with remaining cheese. Bake for one hour, uncovered at 350 degrees (we are elevation 3200 feet) You won't need anything else, as this is a very complete meal!"

Nutrition Facts : Calories 83 calories, FatContent 3.2411515647178 g, CarbohydrateContent 12.1474279284485 g, CholesterolContent 1.285 mg, FiberContent 2.71616285351019 g, ProteinContent 2.06140003703273 g, SaturatedFatContent 0.653455348519875 g, ServingSize 1 1 Serving (105g), SodiumContent 397.440929855933 mg, SugarContent 9.43126507493829 g, TransFatContent 0.235451102549766 g

SHEET-PAN ITALIAN SUB DINNER RECIPE - NYT COOKING

Sheet-Pan Italian Sub Dinner Recipe - NYT Cooking image

The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character — sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 garlic cloves
2 tablespoons dried oregano
Kosher salt and black pepper
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 (14-ounce) can chickpeas, drained and patted dry
5 ounces salami (casing removed if there is one), cut into 1/2-inch pieces
1 red onion, peeled, halved lengthwise and cut into 1/2-inch wedges
1 medium head radicchio (about 3/4 pound), quartered lengthwise
1 cup cherry or grape tomatoes, halved
8 pepperoncini peppers
1/2 cup ricotta
Crusty bread, for serving

Steps:

Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.
Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.

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