Ingredients:

• 20 Grissol plain Hors d'œuvres
• 60 ml 1/4 cup Sundried tomatoes, cut in julienne strips
• 30 ml 2 tbsp Fresh basil, chopped or 10 ml (2 tbsp) of dried basil
• 60 ml 1/4 cup Olive oil
• To taste Salt and freshly ground pepper
• 5 Pieces of Saputo Bocconcini cheese, cut into 4 equal sections

Directions:

1• In a bowl, mix dried tomatoes, basil, olive oil, salt and pepper.
2• With a cooking brush, lightly brush the oil mixture on the hors d'œuvres.
3• Top with one section of Bocconcini cheese.
4• Cover with the dried tomato and basil mixture. Season with salt and pepper.
Serves 4 people

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 red onions, cut into a small dice
• Fresh basil leaves (12-15), chiffonade
• 1 tablespoon Balsamic vinegar
• 3 large tomatoes, diced
• 1 loaf of Italian bread, sliced
• ¼ cup olive oil
• Salt and pepper to taste

Directions:

1• Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and onion and sauté it for 2-3 minutes.
2• Add salt, pepper, and basil and sauté for another minute.
3• Add balsamic vinegar and tomatoes and cook for two minutes.
4• Cut the bread slices into 4 pieces and brush them generously with olive oil and bake in 350-degree oven for about five minutes or until golden.
5• Top each slice with a spoonful of the tomato mixture and serve.
Serves 6 to 8 people.

Ingredients:

• 5 eggplants, cut into 1/4 inch slices
• salt
• 1/4 vegetable oil
• 250 grams ricotta cheese
• 6 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup chopped fresh basil
• 1 liter pasta sauce

Directions:

1• Fry egglplant slices to a light brown using vegetable oil.
2• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
3• In a lasagna baking dish, evenly spread spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
4• Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Ingredients:

• 3 lbs. squid-cleaned, and cut into rings
• canola oil for frying
• 1 cup of flour
• salt
• lemon wedges

Description:

Heat 1 inch of oil in a deep skillet/dip calamari in flour, and shake off excess/fry until golden,drain on paper towels and serve with lemon wedges.

Ingredients:

• 1 container ricotta (325 grams)
• 500 grams of rice
• 1 cup of grated cheese romano or parmesan
• 3 eggs
• 1 cup breadcrumbs
• parsley
• basil
• black pepper
• vegetable oil for frying

Description:

1• Cook rice until tender. Drain and rinse. Pour rice in a large bowl and add eggs, ricotta, cheese, parsley, basil, black pepper and a little salt. Mix well.
2• Take rice mixture in your hands (a little bigger thant he size of a golf ball) and form into ball. Roll in breadcrumbs and put aside.
3• Heat oil and fry rice balls until a golden brown. Remove and put on paper towel. Serve after cooling for 10 minutes.

Ingredients:

• Smoked Salmon
• Cream Cheese
• Baguette

Directions:

1• Cut baguette, white or whole wheat in canape style slices
2• Spread the cream cheese
3• Add slice of smoked salmon
4• Serve on large tray

Ingredients:

• 4 large red bell peppers, roasted, peeled and seeded
• 4 tablespoons extra virgin olive oil
• 1/2 small onion, minced
• 3/4 cup fine breadcrumbs
• 1/2 cup grated fresh tomato
• 6 tablespoons freshly grated pecorino cheese
• 2 tablespoons toasted pine nuts
• 2 tablespoons currants
• 2 tablespoons chopped fresh mint
• 8 strips anchovies
• Sea salt and freshly ground pepper to taste

Directions:

1• Preheat the oven to 375 degrees.
2• Cut the peppers into inch-wide strips.
3• Heat 1 tablespoon of the oil in a small skillet over moderate heat. Add the onion and saute until soft and sweet, about 5 minutes.
4• Combine the onion, breadcrumbs, tomato, cheese, pine nuts, currants, mint and 2 tablespoons oil in a bowl. Stir well, then season with salt and pepper.
5• Arrange half of the pepper strips in a shallow oiled baking dish. Top with half of the breadcrumb mixture, then arrange the remaining pepper strips over the breadcrumb mixture and top with the remaining breadcrumb mixture. Drizzle with the remaining 1 tablespoon oil. Add the strips of achnovies.
6• Bake until well browned and crisp on top, about 30 minutes.
7• Serve warm or at room temperature, not hot.

Serves 6.

Ingredients:

• 8 round, large tomatoes
• 1/2 cup rice
• 1 clove garlic
• 4 tablespoons olive oil
• 2 tablespoons freshly grated Parmigiano
• Salt & pepper to taste
• 1/2 cup dry white wine
• Freshly shredded basil

Directions:

1• Wash and dry the tomatoes, then cut around their caps and scoop out the pulp with a spoon, being careful not to puncture the tomatoes.
2• Do the scooping over a bowl so as to catch all the liquid that drips from the tomatoes as well, and when you are done blend the pulp and juice.
3• Then combine the blended tomato pulp with the remaining ingredients except the wine. Preheat your oven to 350 F.
4• Stuff the tomatoes with the filling without tamping down too hard, replace the caps, and put them in a lightly oiled oven proof dish.
5• Pour the wine into the dish and bake the tomatoes until done, about 45 minutes. Serve either hot or cool.

This dish can be served warm or cold and it will serve as an antipasto or as a vegetable side dish.  

Ingredients:

• 3 to 4 medium garlic cloves - crushed
• 1/4 cup fresh lemon juice
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon anchovy paste
• 1/4 cup fresh grated Parmigiano Reggiano
• 1 cup extra virgin olive oil
• garlic croutons
• 12 whole anchovy filets
• 1 head of romaine lettuce

Directions:

1• In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, dijon mustard, anchovy paste and cheese until well blended and salt is dissolved.
2• Slowly add the oil in a thin stream until it is incorporated.
3• Dressing should have a light, mayonnaise-like consistency. Makes about one cup.
4• Place clean romaine lettuce in a large bowl, sprinkle on about half of the Parmigiano Reggiano Cheese, a few tablespoons (or to taste) of dressing and toss.
5• Add more dressing if desired, the remaining cheese, sprinkle on croutons and lay whole anchovies on top.

Serve immediately.

Ingredients:

• 8 medium size aubergines (eggplants)
• 400 grams of peeled mature tomatoes
• 2 medium size sweet white or yellow onions
• the heart of a large celery
• 200 grams of pitted large cured firm green olives
• 200 grams of capers (if salted soak in water and drain to remove salt)
• extra virgin olive oil
• white vinegar
• sugar
• salt

Reflecting Sicily's Arab heritage, this classic recipe (but without the tomatoes, a New World discovery) probably dates from the ninth century, when it is believed that the eggplant (aubergine) was introduced in Sicily by the Saracens. Culinary historians debate whether eggplants were grown in Sicily earlier, perhaps in Roman times, but hardly anybody disagrees that caponata is delicious. It should be served chilled as an antipasto (appetizer). There are popular variations of this recipe; some versions call for the addition of artichokes, sweet peppers or more sugar.

Directions:

1• Cut the eggplants into chunks about one inch or two centimetres square. (You may prefer slightly larger or smaller pieces.) Do not peel.
2• Cook these by steaming covered in a large pot until completely cooked but firm. (Don't boil them.) Drain well and set aside.
3• Chop the tomatoes into small pieces or a thick pulp, without discarding the juice or seeds.
4• Chop the onions into medium pieces or thin slices.
5• Cut the celery stalks into pieces about one inch long. Discard leaves.
6• Halve the olives.
7• In a large pan, sauté the onions and celery pieces in olive oil. The celery should be lightly cooked, firm but not raw.
8• Add the tomato pulp and bring the mixture to a boil, then simmer for a few minutes until the sauce changes color to a lighter red.
9• At this point, simmer over low heat for another 4-6 minutes.
10• Add the eggplants, olives and capers to the mixture.
11• Also add a few tablespoons each of olive oil, vinegar and sugar. Stir gently and allow to simmer covered (steaming) for about five minutes over medium-low heat until mixture thickens but doesn't burn.
12• Remove from heat and allow to cool. Salt to taste. Then chill for at least three hours before serving.

Ingredients:

• 1 whole Romain Salad
• 1 whole Icebeberg Salad
• 1 whole Radicchio Salad
• 3 medium tomatoes
• 1 whole onion
• olives with no pits (20)
• 2 medium cucumbers
• 3 ounces olive oil
• 1 ounce red vinigar
• salt and pepper
• 1/2 tsp garlic powder
• 1 tsp dried oregano

Directions:

1• Make sure the leaves are cool and dry, as you don't want water in your dressing. Put the salad in a bowl and wait until you are ready to eat before adding the dressing, as it will be soggy otherwise.
2• Salad mix: Romain, Iceberg, Radicchio, tomato, onion, olives and cucumbers.
3• Mix together dressing mix: 3 parts olive oil, 1 part red vinigar. Salt, pepper, garlic powder and oregano.

Ingredients:

• 4 large naval oranges
• 1 large fresh anise bulb (the crisper the better)
• 1 small lemon
• 1/4 cup shelled almonds
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white sugar
• 1 tablespoon sweet Marsala wine
• 1 head of lettuce
• dried coconut shavings
• a branch of fresh peppermint leaves

This typically Sicilian salad is excellent as a side dish, or a separate course leading into dessert. Serves 6.

Directions:

1• Separate mint leaves from stalk.
2• Clean the anise well.
3• Peel the oranges and lemon
4• remove the tough heart of the anise as well as the stalk and leaves
5• Cut the anise, oranges and lemon crosswise into thin slices.
6• Toss together with almonds and mint leaves in a large bowl.
7• Sprinkle with sugar, olive oil and Marsala wine, and toss again.
8• Chill for a few hours.
9• Toss again before serving.
10• Serve on a bed of lettuce leaves and sprinkle dried coconut shavings over the top.

Ingredients:

• 2 cups cubed Italian bread, about half of one small loaf
• ¼ cup olive oil
• 2 cups mixed salad greens
• 12 cherry tomatoes
• ½ red onion, thinly sliced
• ½ cup fresh basil, cut into thin strips
• ¼ cup Gaeta or Niçoise olives
• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• salt and freshly ground pepper to taste
• ¼ cup thick shavings of Parmigiano Reggiano

Directions:

1• Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss cubed bread with ¼ cup olive oil. Spread the bread evenly on a baking sheet and bake in preheated oven until golden, about 5-10 minutes. Remove and allow to cool.
2• In a salad bowl, combine salad greens, cherry tomatoes, sliced onions, basil, and olives.
3• In a small bowl, whisk together ¼ cup olive oil and balsamic vinegar. Toss the dressing mixture with the salad mixture and season with salt and pepper. Just before serving, toss in the shavings of Parmigiano Reggiano.

Serves 2-4

Ingredients:

60 ml 1/4 cup Slivered almonds
6 Bacon slices, chopped
1.5 litres 6 cups Mixed lettuce
20 Kalamata black olives
1/2 1/2 Red bell pepper, julienned
250 ml 1 cup Grissol Three Bread Butter and Garlic Croutons
15 ml 1 tsp Honey Dijon mustard
15 ml 1 tsp White wine vinegar
60 ml 1/4 cup Vegetable oil
To taste Salt and freshly ground pepper
4 Hard boiled eggs, peeled and sliced
180 g 6 oz Cayer Brie Double Crème

Directions:

1• In a pan over medium heat, toast almonds on both sides.
2• Remove almonds from pan and set aside. In the same pan, over high heat, cook bacon until crispy.
3• Put cooked bacon on some paper towels to remove as much grease as possible. 4 Set aside.
4• In a bowl, mix the lettuce, olives, almonds, bacon, pepper and half the croutons.
5• In a another bowl, whisk together the mustard, vinegar and oil.
6• Add salt and pepper.
7• Pour over salad and toss. Arrange on plates.
8• Sprinkle the rest of the croutons and the egg slices over each plate of salad.
9• Slice the Brie into four equal portions and top each salad portion with a wedge of cheese. Serves 4.

Ingredients:

1/4 c Parsley, fresh; chopped
1/4 c extra virgin olive oil
2 tb Vinegar, cider
2 ts Mustard, prepared
1 ts Salt
1 ts Honey
1/4 ts Pepper
1 Garlic clove; minced
1 Onion; finely sliced
6 sm Tomatoes; firm, ripe, cubed

Directions:

1• Combine ingredients, mixing well. Place tomatoes in serving bowl, and pour dressing over all. Cover and let stand at room temperature 20 minutes before serving.

Ingredients:

12 oz. Fontina Cheese Val d'Aosta
6 oz. Tomato pulp
4 - 6 slices of rye bread
3 tablespoons of olive oil
1/2 onion
garlic (1 clove)
fresh parsley
fresh basil
salt & pepper

Directions:

1• Chop the onions, garlic, parsley, basil and tomato.
2• Fry this mixture in the olive oil until cooked.
3• Salt & pepper to taste.
4• Place the bread in a dish that can go into the oven.
5• Cover with the sauce and slices of Fontina Val d'Aosta cheese.
6• Place in oven at 350 degrees until brown.

Serves 4 to 6 people.

Ingredients: Fish Stock

• 1 pound cod, skin removed, bones reserved
• 20 shriimp (medium cleaned and deveined)
• 1 large onion
• 2 carrots - chopped
• 1/2 cup parsley

Other Ingredients:

• 1/2 pound cleaned squid tubes
• 1/2 pound cleaned scallops
• 5 tablespoons olive oil
• 1 large onion - fully chopped
• 1 carrot -finely chopped
• 3 garlic cloves - finely chopped
• 1/2 teaspoon cayenne pepper
• 1 fennel - thinly sliced
• 1/2 cup white wine
• 12 ounce chopped tomatoes

Directions: Fish Stock

1• Rinse the fish bones removing any blood or guts.
2• In a large suacepan (medium heat) add cod and shrimps with enough water to cover.
3• Bring to a simmer and add the onion, carrot and sterns from the parsley then simmer for 20 minutes.
4• Strain and it should measure 5 to 6 cupss - if less add some water - if more reduce gently.

Final Directions:

1• Heat oil in a saucepan and cook the onion, celery, carrot, garlic and chopped parsley over low heat for 7 minutes or until softened but not brown.
2• Add the cayenne pepper and seaon wll.
3• Stir in the fennel and cook for 3 minutes.
4• Add the white wine and gently increase the heat and cook until the wine is absorbed.
5• Stir in the tomatoes then add the fish stock and bring to a boil.
6• Reduce heat and simmer for 20 minutes.
6• Add the sliced squid to the pan with the fish pieces and simmer for 2 minutes.
6• Taste and add more seasoning to your taste if neccessary.

Serves 4 people

Ingredients:

1 tbsp Pure Olive Oil
2 leeks,washed,white part sliced
1 red onion,chopped
2 tbsp Pesto Basil Sauce
1 garlic clove,.nely minced
2 potatoes,peeled and sliced
4 cups heated chicken stock 1 L
salt and pepper

Directions:

1• In a large saucepan,heat oil over medium-low heat.Add leeks and onion. Cook 5 minutes.
2• Add remaining ingredients,season to taste with salt and pepper,and bring to boil.Cook at least 20 minutes overlow heat,stirring occasionally,until potatoes are tender.Serve hot.

Serves 4 to 6 people.

Ingredients:

1 /4 cup Pure Olive
8 celery stalks diced
3 carrots,diced
1 large onion,diced
3 medium potatoes,sliced
1 can 28 oz. Italian Peeled Tomatoes, chopped, with juice
1 can Red Romano Beans (drained and cleaned)
8 cups chicken stock
1 cup frozen peas
1 /4 lb Spaghetti
2 tbsp fresh basil,chopped
Parmesan Cheese
salt and pepper

Directions:

1 • Heat olive oil in skillet.Add celery, carrots and onion.Cook about 5 minutes, stirring occasionally.
2 • Add potatoes, beans, tomatoes with juice,and chicken stock.Season with salt and pepper to taste.Cook for 15 minutes.
3 • Add peas and spaghetti broken in small pieces.Cook 7-8 minutes,or until spaghetti are tender.Add basil and serve with Parmesan cheese on top.

Serves 6 to 8 people.

Ingredients:

4 tablespoons olive oil
2 garlic cloves, minced
1 (16-ounce) can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 (15-ounce) can cannellini beans, rinsed, drained
Salt and pepper
8 ounces elbow macaroni, freshly cooked
Freshly grated Parmesan cheese

Directions:

1 • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes.
2 • Stir in tomatoes and cook 5 minutes.
3 • Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes.
4 • Add beans and cook until heated through, about 5 minutes.
5 • Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly.
6 • Serve, passing Parmesan separately.

Serves 2 to 4 people.

Ingredients:

8 cups chicken stock 2 L
1/2 cup orzo 125 mL
1 pkg (300 g) frozen chopped spinach, thawed, well-drained and finely chopped 1
1 egg, slightly beaten 1
1/4 cup grated cheese 50 mL

Directions:

1 • In large saucepan, bring stock to a boil over high heat. Stir in orzo; cook 10 minutes or until tender but firm.
2 • Stir in spinach. Pour beaten egg into boiling soup, stirring constantly. Sprinkle with Parmesan and serve immediately.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes 4 servings