Antipasto

Perfect on a Summer day! These Tuna Stuffed Tomatoes are light, filling and packed with endless flavor! Minimal cooking required, fast and easy to make, resulting in a beautiful presentation and satisfying dish. If you are trying to avoid carbs just leave out the Orzo and this is perfect for you. If not, enjoy with a nice piece of crusty garlic bread on the side. Either way, a perfectly chilled glass of Pinot Grigio is definitely an order to go along with this dish!  Enjoy!  Cheers!

Tuna Stuffed Tomatoes Recipe

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 2 LG Heirloom Tomatoes
• 8 oz Cooked Tuna  ( shredded ) or 2 Cans
• 1/3 cup Tomatoes ( diced )
• 1/4 cup Orzo ( dry )
• 1 1/2 tablespoon Capers
• 1 Shallot ( minced )
• 2 Celery Stalks ( small chop )
• 1/2 cup Fennel ( chopped )
• 2 tablespoons Chives  ( chopped )
• 1/4 cup Asiago Cheese ( shredded ) ( plus extra for garnish )
• 1 tablespoon fresh Parsley ( chopped )
• 1/3 cup Mayonnaise
• 1/2 cup Black Pepper
• Crushed Red Pepper ( to taste )
• Sea Salt  ( to taste )

Instructions

 

• Cook Orzo and drain. Let cool.

  In a bowl, combine Tuna, Diced Tomatoes, Shallot, Celery, Fennel,Capers, Chives,  Mayonnaise, Asiago Cheese, Orzo ( cooled ), Salt & Black Pepper. Mix until well combined.

  Remove tops of Tomatoes and scoop out inside.

  Fill each Tomato with Tuna mixture.

  Top with extra Asiago Cheese, Fresh Parsley and Crushed Red Pepper.

   

   

  Enjoy!!!

   

  Buon Appetito e Mangia Bene!

I just love how pretty these are to look at! They are like tiny little boats carrying some seriously flavorful cargo! Perfect for a snack or appetizer any time… these are sure to please the palate!! Enjoy with a crisp chilled Pinot Grigio to fancy it up =)  

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 24 Little Neck Clams 
• 6 Thin slices of Prosciutto ( chopped  & separated )
• 1 MED Shallot ( minced )
• 3 LG Cloves Garlic ( minced )
• 1 SM Red Bell Pepper  ( small diced )
• 3-4 Lemons  ( for serving )
• 1 cup Panko Bread Crumbs ( plain )
• 2.5 oz White Wine ( dry )
• 1 teaspoon Garlic Powder
• 1/2 cup Parmesan Cheese ( shredded )
• 2 tablespoons fresh Parsley ( chopped )
• 3 tablespoons unsalted Butter
• 3 tablespoons Olive Oil
• 1/2 Crushed Red Pepper Flakes
• 1/8 tablespoon Oregano ( dried )
• Sea Salt
• Black Pepper

Instructions

 

• Preheat Oven to 450 Degrees F

   

  For the Stuffing:

   

  In a bowl, mix Bread Crumbs,  1/4 Cup Parmesan Cheese, Garlic powder, Oregano, 1 Tbsp fresh Parsley, Crushed Red Pepper flakes, a pinch of Salt & Black Pepper.

  Drizzle in about 2 Tbsp Olive Oil to create a wet mixture. Mixwell & set aside. 

  In a skillet over medium heat, melt Butter and add Prosciutto.Cook until brown and crispy. Remove Prosciutto and set aside.

  In same skillet, add Shallots & Red Bell Pepper. Saute forabout 5 minutes  or until softened.

  Add Garlic, a pinch of Salt. Stir & let saute until fragrant.

  Add White Wine and let simmer until most of liquid has evaporated.

  Lower Heat and add Prosciutto back in to skillet along with BreadCrumb Mixture. Stir until well combined. Remove from heat and set aside.

   

  For the Clams:

   

  1. Under cold water, scrub Clams to remove any sand or grit.

  Place Clams in a steamer basket inside a large pot with about 3 Cups water only on the bottom ( not touching the Clams ).

  Cover pot with a clear lid and STEAM Clams until just opened.

  Using a tong, remove each Clam and rinse under cold water to stopcooking.

  Once Clams are cooled, gently break off the top shell and set aside.

  Using a spoon, gently remove the Clam meat from the bottom shelland set aside.

   

  Assemble the Clams Casino:

   

  On a large baking sheet lined with aluminum foil, arrange yourtop, empty Clam Shells.

  Carefully place the Clam meat back into each Calm shell.

  Spoon stuffing mixture on top of each Clam, pressing down gentlyto pack.

   Drizzle thetop of all Clams with about  1 Tbsp OliveOil.

  Bake about 4  minutes.

  Remove & top with remaining Parmesan Cheese, and return tooven another minute ( until Cheese is melted ).

  Remove and garnish with 1 Tbsp fresh Parsley. Serve with Lemon wedges.

   

   

   

  Enjoy!!!

   

   

  Buon Appetito e Mangia Bene!

Super simple, easy, no cooking involved, sweet and salty appetizer perfect for any occasion. Prosciutto Wrapped Melon is a fun and colorful addition to your family party or holiday occasion.

Prosciutto Wrapped Melon Recipe

Frank LaMark

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Course Appetizer

Cuisine Italian

Ingredients

  

• 1/2 Cantaloupe or Honey Dew
• 8 slices Prosciutto
• 16 Green or Red Grapes
• 16 Mint Leaves (optional)

Instructions

 

• Slice the melon in half then scoop out the seeds

  Cut into 16 chunks removing the skin in the process

  Cut each slice of meat in half lengthwise and wrap tightly around the melon

  Place toothpick in melon & meat then the grape. Repeat process!

Keyword Melon, Prosciutto

Shrimp de Jonghe was created by a Belgian chef and restaurateur in Chicago many years ago – probably in the ‘20’s. It’s been one of my favorite things to eat since I was about six. I figured since I am Italian from Chicago I wanted to put my spin on it and replace the shrimp with artichokes and bam I give you Artichoke de Jonghe!

Artichoke de Jonghe Recipe

Frank LaMark

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Cook Time 25 minutes mins

Course Appetizer

Cuisine Italian

Servings 4 people

Ingredients

  

• 16 oz Canned in Oil Artichokes hearts – drained
• 1 teaspoon sea salt
• 3/4 cup melted butter
• 2 cloves garlic – minced
• 1/2 cup fresh parsley – fine chop
• 1 cup plain breadcrumbs
• 1/2 cup Sherry wine
• pinch cayenne pepper
• pinch paprika

Instructions

 

• Mix together butter, salt and garlic. Mix the bread crumbs, parsley, sherry, pepper and paprika with the butter mixture.

  Preheat oven to 375 degrees F. Butter 4 to 6 individual ovenproof dishes, or one large, shallow casserole dish.

  Place drained artichoke hearts in bottom of dish. Mound crumb mixture on top. Bake 20 minutes or until crumbs are golden brown and sizzling

Did you know Artichokes are actually really large flower buds? These beautiful ancient vegetables are full of symbolism and represent peace, hope and prosperity. Making their big “Debut” in Europe back  in the 1500’s, Artichokes have since become quite common and desirable for many all over the world. Great for dips, Stuffing, Salads and Paninis, Artichokes will always add that  “something that was missing“  to your dish!  These Stuffed Artichokes are full of flavor and are absolutely perfect to set out for an appetizer!  Enjoy!!

Stuffed Artichokes Recipe

Jennifer

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Course Appetizer

Cuisine Italian

Servings 2 Large Artichokes

Ingredients

  

• 2 cups Bread Crumbs ( Plain) 
• 1 tablespoon Oregano ( dried )
• 1 tablespoon Thyme ( dried )
• 2 tablespoon fresh Basil ( finely chopped )
• 2 tablespoon Garlic powder
• 1/2 cup Parmesan Cheese ( grated )-  plus extraf or garnish
• 1/2 Lemon –  plus extra wedges for garnish
• 1/2 teaspoon Crushed Red Pepper Flakes
• 2 LG Artichokes ( the heavier & tighter the better )
• 2 cups Chicken Stock
• Extra Virgin Olive Oil 
• 1 teaspoon Sea Salt
• 1 teaspoon Black Pepper

Instructions

 

• DIRECTIONS:

   

   

  Preheat oven at 350 Degrees F 

   

   

   For Stuffing:

   

  Combine Bread Crumbs, Garlic powder, all Herbs & Parmesan Cheese ( be sure to keep a little extra fresh Parsley & Parmesan for garnish at the end ), Crushed Red Pepper, about 1 Tsp Salt, and 1 Tsp Black Pepper.

  Mix all ingredients until well combined.

  Drizzle Olive Oil into the Bread Crumb Mix and stir. Only use enough Oil until you achieve a wet, but still “crumbly “ paste-like consistency. 

  Set aside.

   

   

   

  For Artichokes:

   

  Rinse Artichokes and pat dry.

  Cut Stem off of each Artichoke as well as removing a little bit of the bottom of each Artichoke – so that they are able to stand upright in pan.

  Carefully Slice off the tops of each Artichoke.

  Rub Center ( meat ) of each Artichoke with the face/juice of the cut open Lemon. ( this prevents browning )

  Using cooking shears, snip off the pointy tips of the leaves.Discarding any loose leaves that are already falling off.

  Using your hands, gently pry open the Artichoke and it’s leaves.This allows room for stuffing. 

   Pack the Stuffing in center and between each leaf of the Artichoke.

  Once Artichokes are stuffed, place them both in a 9 x 13 baking dish.

  Pour Chicken Stock, into pan so that Artichokes are standing in the Stock.

   Cover baking dish with Aluminum Foil and seal edges tight to prevent steam from escaping.

   Bake for 60-80 minutes. Remove.

   Drizzle with a little Extra Virgin Olive Oil & Garnish with more Parmesan Cheese &Fresh Parsley. 

   Serve with fresh Lemon Wedges

   

   

   

   Enjoy!!!

   

   

   

  Buon Appetito e Mangia Bene!

   

Even as a kid, I loved Mushrooms! SO you could imagine the LOVE I have for them now in my Adulthood. Their rich, buttery-ness adds such 

an incredible amount of texture and flavor to so many dishes. I will be honest, whenever Mushrooms are on the menu, I’ll take two please! lol 

Now, imagine taking the naturally perfect Mushroom and stuffing it with even more flavor!? Yea!  … I know right?!  It’s pure genius and I am ALL in!!!  Enjoy these DELICIOUS Stuffed Mushrooms as an appetizer or meal –  the KEY word in that last sentence however, is … E-N-J-O-Y !

Stuffed Mushrooms Recipe

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 12-14 LG Stuffer Mushrooms
• 1 LG Shallot ( diced )
• 5 Garlic cloves ( minced )
• 1 tablespoon fresh Thyme ( de-stemmed )
• 1 tablespoon fresh Basil ( chiffonade 1st, then chop )
• 1 tablespoon fresh Parsley ( chopped )
• 1 LG egg
• 4 tablespoon dry White Wine
• 1/4 teaspoon Crushed Red Pepper
• 1/4 cup Asiago Cheese ( shredded)
• 1/4 cup Fontina Cheese ( shredded)
• 1/4 cup Parmesan Cheese ( shredded)
• 1/4 cup Mozzarella Cheese ( shredded)
• 1/4 cup Mozzarella Cheese ( shredded)
• 1 cup Panko Bread Crumbs ( plain )
• Olive Oil Spray
• Sea Salt
• Black Pepper

Instructions

 

• Preheat oven 350 Degrees F

   

   

  Using a dry paper towel, gently clean mushrooms by wiping away any dirt.

  Remove mushroom stems by gently wiggling them.  Chop Shroom stems, set aside for later.

  Using a small spoon, carefully scrape out the gills from the mushrooms so that there is more room to stuff.

  In a bowl, toss together.Mushroom caps and 1 1/2 Tbsp Olive Oil, a pinch of Salt & Black Pepper. Set aside

  In a skillet over medium /low heat, add 3 1/2 Tbsp Olive Oil.

  Once Oil is hot, add Thyme, Basil, Crushed Red Pepper, and Shallots. Let cook until Shallots start to become translucent.

  Add Garlic and chopped Mushroom stems and cook until Mushrooms stems have softened and Garlic is fragrant

  Add pinch of Salt & Black Pepper

  Add White Wine and let cook until most of liquid is evaporated -then remove from heat.

   Stir in bread crumbs and fresh Parsley.

  In a bowl, whisk Cheeses and Egg together.

  Stir Cheese Mixture in to skillet Mixture.

   

   

  Stuff the Mushrooms:

   

  Spray a baking sheet with OIive Oil.

  Generously stuff each Mushroom cap with Skillet Mixture and place on baking sheet.

  Bake in oven ( on center rack ) for 25-30 minutes, or until top shave become golden and slightly crispy.

  Remove and garnish with fresh Parsley.

   

   

   

   Enjoy!!!

   

   

   

  Buon Appetito e Mangia Bene!

I don’t know about you, but I could 100% live on Bruschetta! For me, Bruschetta is the best of everything! Freshness, flavor and crunch… it is absolutely delightful! Perfect any time of year, any occasion, for an appetizer, snack or meal, it is PERFECTION no matter what. I never need an excuse to make it but always have an excuse to EAT it! lol  Enjoy

Bruschetta recipe

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 1 French Baguette ( fresh from Bakery )
• 1 LG Garlic clove
• 2 LG Roma Tomatoes ( diced )
• 1 SM White Onion ( diced )
• 10 LG Basil Leaves ( chiffonade )
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Red Wine Vinegar
• 1/8 teaspoon Crushed Red Pepper Flakes
• 1 LG Pinch Sea Salt
• Pinch Black Pepper

Instructions

 

• For Bruschetta Topping:

   

  In a bowl, mix together diced Tomatoes, diced Onions, Basil chiffonade, EVOO, Vinegar, Salt, Black Pepper & Crushed Red Pepper.

  Serve at room temperature.

   

   

  For Bread:

   

  Preheat Oven 425 degrees F

   

   

  Diagonally slice Baguette in to 10-12 pieces.

  Drizzle bread with Extra Virgin OIive Oil.

  Sprinkle with Salt & Black Pepper.

  Bake in oven about 7-10 minutes or until edges are slightly gold and crispy.

  Remove.

  While Bread is still hot, thinly slice off one end of the large garlic clove, and rub all over each hot slice.

  Top with Tomato mixture.

   

  Enjoy!

   

   

   

   

   Buon Appetito e Mangia Bene!

Keyword Bruschetta recipe

Super light summer dish that has a rich bite with the white wine and it kicks it up a notch with the capers and the scallions!

by Frank LaMark – Primo Italians

Shrimp with Pinot Wine Recipe

Frank LaMark

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Course Appetizer

Cuisine Italian

Ingredients

  

• 1 lb 16-20 shrimp de-veined,cleaned & shell removed
• 1 1/4 teaspoons sea salt
• 2 tablespoons olive oil for frying
• 6 tablespoons salted butter
• 1 bunch scallions chopped
• 2 cups Pinot Grigio wine
• 2 tablespoons fresh Italian parsley chopped

Instructions

 

• Brown the shrimp with the olive oil for 1-2 min on each side on high heat in a skillet. You don't want to cook the shrimp now just brown them fast.

  Once happy with the shrimp color take out of skillet and transfer to a side plate to rest

  Add 4 tablespoons of butter to the empty skillet along with the scallions. Cook until wilted.

  Add the Pinot Grigio wine and bring to a boil. Reduce by half

  Add the shrimp back to the skillet to continue to cook. Incorporate the salt and parsley and cook for 3-5 min until shrimp is fully cooked

  Whisk in the remaining 2 tablespoons of butter and serve!

These Buttery, Garlic-y, Lemon-y, Thyme-y, Delicious Sea Scallops will practically melt in your mouth!

Garlic Butter & Thyme Pan Seared Scallops Recipe

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 8 LG Fresh Sea Scallops 
• 4 tablespoons Butter
• 1 tablespoons Lemon Juice ( freshly squeezed )
• 2 cloves fresh Garlic ( minced )
• Fresh Thyme ( de-stemmed ) 
• Sea Salt ( to taste )
• Black Pepper ( to taste ) 
• All Purpose Flour ( for dusting )

Instructions

 

• Directions:

   

  On a baking sheet lined with paper towel, gently place Scallops on top.

  Cover with another paper towel , gently press down to absorb any access moisture.

  Let sit out at room temperature for about 10 minutes.

  Season both sides with Salt & Pepper, and lightly dust with Flour.

  In a Skillet, melt 2 Tbsp Butter over high heat.

  Gently place Scallops in skillet, and sear each side ( about 1 -2.5 minutes per side  depending on the size of the Scallop ) 

  Once the skillet side of the Scallop has reached a golden brown color, carefully flip to other side.

  When both sides are golden brown, the Scallops are done.

  Remove Scallops from skillet and set aside. Cover loosely with aluminum foil.

   Wipe skillet.

   In same skillet, melt 3 Tbsp Butter over medium / low heat.

   Add Garlic,Thyme, and pinch of Salt

   Add Lemon Juice.

   Let simmer about 7-8 minutes.

   Add Scallops back to skillet for 1 about 1 minute.

  Place Scallops on plate and spoon Garlic Butter on top of each.

  Garnish with Fresh Thyme and serve with Lemon Wedges.

Keyword Garlic Butter, Scallops