Fried Stuffed Olives

This tasty little Neapolitan treat can be found in the pizzeria's of Naples. Very easy to make and a wonderful first course along with a glass of wine or a beer. These are stuffed with cheese but they can also be stuffed with meat. I used Gorgonzola but other cheeses are also good, like an herbed goat cheese.

Ingredients:

Large pitted green olives

Gorgonzola Cheese

Beaten egg

Bread crumbs

Flour

Olive oil for frying.

This process is the same as breading cutlets. First set up a few small bowls with the beaten egg in one, flour in another and then the breadcrumbs. After stuffing the olives with the cheese, roll them in the flour and then coat them in the egg, finally roll them in the breadcrumbs. Heat the oil in a small saucepan over a medium heat. When the oil is hot drop some of the prepared olives into the hot oil. Do not overcrowd the pan, it is best to cook them in batches. About six per person is plenty for a first course. Using a slotted spoon roll the olives around till they are a nice golden brown. Remove them with the slotted spoon onto a paper towel. Allow to cool for a few minutes before serving. Serve alone or accompany with some other antipasti items such as cured meats.

Roasted Salmon with Asparagus, Onion and Tomato

With such a mild temperature today, a light and healthy dinner comes to mind. Salmon is one of my most favorite fish. This recipe is so fast and simple, the photo took as much time to prepare.

Ingredients: (for 2)

1lb of fresh Salmon

1 bunch of asparagus washed and trimmed

1 medium onion sliced

1/2 container of fresh cherry tomatoes

4 Tablespoons of olive oil

Fresh Thyme

Some nice crusty bread

Preheat oven to 425 degrees

Wash and trim the asparagus, wash the tomatoes and peel and slice the onion. Place all your vegetables in a bowl and drizzle with some of the oil to coat them well. Sprinkle some salt and pepper to them. Coat the top and bottom of the fish with olive oil and salt and pepper the fish on the top and bottom. Place your fish in a small to medium roasting pan making sure there is enough room for the vegetables. Arrange the vegetables around the fish and place on the bottom rack of your pre-heated HOT oven. Cook for about 12 minutes. The fish should still be "pink" in the middle.

Plate the fish and vegetables and serve with a piece of good crusty bread.

Drizzle just a touch of fresh olive oil over the fish and sprinkle with the fresh Thyme.

Kale, Sausage and Bean Soup

This soup is great for a cold winter night. Its easy to make and deeply flavorful. It can also be made into a vegan dish, just omit the sausage and use vegetable stock instead of beef.

You will need, a soup pot and a saute pan.

Ingredients:

1 lb Italian sausage

1 bunch of fresh kale

1 medium onion - chopped

4 cups of beef stock - brought to a simmer

1 cup of tomatoes - chopped or puree

2 cups of white beans - cooked/canned

sprig of rosemary

grated cheese

Method - Get all your ingredients ready for for the soup. Wash and chop the Kale, chop the onion, measure out the tomatoes, (I use canned Italian Peeled Plum Tomatoes that I puree in the food processor, but any form will work out fine.) Bring the beef stock to a simmer in the soup pot. Remove the sausage meat from the casings and using the saute pan saute till cooked thru, take away all but a couple tablespoons of fat, add the chopped onion and continue to cook for several minutes till the onions are soft. Add the sausage and onion mixture to the simmering stock. Add the tomatoes and the chopped Kale. Allow the soup to simmer for about an hour till the sausage is soft, then add the cooked/canned beans and the rosemary. Continue to cook for an additional 30 minutes so the flavors all meld together.

Ladle out the soup into your favorite bowls, sprinkle with the grated cheese.

Serve piping hot with some crusty bread.