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Bruschetta with Salsa Verde Italiano
Fresh Tomato
Salsa with Salsa Verde
Grilled Lamb Chops
with Salsa Verde Italiano
Tuscan
Panzanella Salad with Salsa Verde
Fresh Steamed
Artichokes with Salsa Verde Italiano
Grilled Salmon
with Salsa Verde Italiano
Mediterranean
Chicken Salad-Salsa Verde Italiano
Salsa
Verde Steaks
Pan Sautéed Trout with Salsa Verde
Italiano
Bruschetta
with Salsa Verde Italiano
(“brooskayta”)
Bruschetta, mostly
found in Tuscany, is considered more peasant fare, casual and
hearty. It makes a crusty base for moist toppings such as
fresh crushed tomatoes, a drizzle of flavored olive oil,
pesto, roasted peppers, grilled mushrooms, goat cheese,
marinated shrimp, etc, etc…the possibilities are endless.
Brush medium thick slices
of artisan type bread with olive oil, leave dry or rub with a
cut clove of garlic. Grill on a hot grill watching carefully
and turning once or twice for nice grill marks. Alternately,
you may bake on a sheet pan in a 475° oven, turning once,
until crispy and brown. A stove top grill pan also works
well. Spoon Salsa Verde Italiano on bread and serve!
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Fresh
Tomato Salsa with Salsa Verde
3 large tomatoes, chopped
1 cup chopped mixed olives
½ cup red onion chopped
4 green onions sliced
1/3-2/3 cup Salsa Verde Italiano
In a large bowl combine all ingredients.
Serve at room temperature.
Wonderful on Bruschetta or tossed with Pasta.
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Grilled Lamb
Chops with Salsa Verde Italiano
1 rack of lamb chops, “frenched”—bones
trimmed clean
3 tablespoons Juniper Provence Spice Mix or other herbes de
Provence spice
8 tablespoons Salsa Verde Italiano
Preheat grill on high
heat. Cut chops apart from the rack and spread each chop
generously with JPS. Place chops on grill and lower heat to
medium. Grill for about 3-4 minutes on each side to desired
doneness. Serve with Salsa Verde Italiano.
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Tuscan
Panzanella Salad with Salsa Verde
Serves 4-6
Preheat oven to 300°
Toss together:
1 large loaf peasant bread, cut into 1” cubes, about 4 cups
2 tablespoons olive oil, with 2 cloves garlic, minced
Spread out on a sheet pan and bake for
about 10-20 minutes until dried out, but not too toasted. Set
aside. This can be done a day ahead and stored in an airtight
container.
Whisk together:
1/4 cup Salsa Verde Italiano
juice of one lemon
2 tablespoons red wine vinegar
Add in, whisking constantly:
1/4 cup extra virgin olive oil
In a large bowl:
5 Roma tomatoes, roughly chopped or 2 large tomatoes
1/2 red bell pepper, cut into 1” long sticks OR 1/2 cup
chopped roasted red bell pepper
1 small cucumber, peeled and rough chopped
1/2 cup Kalamata olives, pitted and halved
1 cup torn herb leaves: basil, mint, parsley or a combination
Toss Vinaigrette into tomato mixture.
Toss 1/2 cup to 1 cup bread cubes with Salad just before
serving.
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Fresh Steamed
Artichokes with Salsa Verde Italiano
1 lemon, halved
4 largeartichokes
Salt
1/2 cup Salsa Verde Italiano
Squeeze lemon into a
large bowl of water and drop lemon halves into the bowl. Trim
stems off of artichokes so that they will sit flat and place
in lemon water. Working on one at a time, cut off the top,
pointed end of the artichoke, about one-third. Trim off the
tough looking leaves around the bottom then, using scissors,
trim off the sharp, points on the remaining leaves. Place
trimmed artichoke back into the lemon water. Fill a large pot
with about 2-3” of water, add about 1 teaspoon salt. Cover
and bring to a boil. Uncover pot and place trimmed artichokes
in the bottom in a single layer. Cover pot, reduce heat to
medium and steam until tender, 20 to 30 minutes. (When the
leaves pull out easily, when tugged at, they will be done.
Remove from pot and place on serving platter. Serve with a
bowl of Salsa Verde Italiano for dipping.
When all of the leaves
have been enjoyed, remove the thistle-like choke in the center
of the artichoke, then cut up the meaty heart of the artichoke
and eat with more Salsa!
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Grilled
Salmon with Salsa Verde Italiano
6 (6-oz) pieces center-cut salmon fillet
(about 1 inch thick) with skin
zest of one lemon
1/3 cup Salsa Verde Italiano
Preheat grill to medium
high heat. Scrub grill clean when hot, then lightly oil.
Season salmon all over
with salt and pepper, then place on grill, skin side downs the
close grill. Cook for about 5-8 minutes or until flesh is
slightly firm and opaque. Sprinkle fillets with zest and top
each with Salsa Verde Italiano.
Alternately, salmon can
be cooked on a lightly oiled, well-seasoned ridged grill pan
over moderately high heat.
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Mediterranean Chicken Salad-Salsa Verde Italiano
4 cups cooked chicken, roughly torn or
shredded
1 rib minced celery
1/4 cup diced sun-dried tomatoes (if using oil packed, drain
and pat dry. If using dried, reconstitute in a little hot
water first, drain, dry and dice)
1/4 cup toasted pine nuts
1/4 cup sour cream or Greek yogurt
1/4 cup feta cheese, crumbled
1 cup pitted mixed olives, chopped
1/4 cup Salsa Verde Italiano
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, combine all
ingredients, tossing gently to coat. Cover and chill.
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Salsa
Verde Steaks
Serves about 6
3 large garlic cloves, minced into a paste
Kosher salt and freshly ground black pepper
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4
inches thick)
Salsa Verde Italiano
Rub garlic, salt and pepper all over the steaks, massaging in
well. Allow steaks to marinate for about 1 hour in the
refrigerator. Remove from the refrigerator at least 20 minutes
before grilling, allowing the meat to come to room
temperature.
Place a grill pan over high heat or preheat the barbecue
grill. Grill the steaks until cooked to desired doneness,
turning once, about 5 minutes per side for rare, 7 minutes per
side for medium-rare. Once you place the steaks on the grill,
don’t move them until it is time to turn them over.
Allow the steaks to rest for at least 10 minutes before
slicing. Cut the meat off the bone and slice into 1- 1 1/2”
thick slices. Transfer the slices to a platter. Drizzle steak
slices with Salsa Verde Italiano and serve.
Grill Guide
Hold your hand 6” from grill.
If you can stand the heat for:
3 seconds-HIGH, about 500°
5 seconds-MEDIUM-HIGH, about 400°
7 seconds-MEDIUM, about 350°
10 seconds-MEDIUM-LOW, about 325°
12 seconds-LOW, about 300°
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Pan Sautéed Trout
with Salsa Verde
Serves 4
1 cup yellow cornmeal
4 (8-oz) trout fillets such as lake (preferably) or rainbow
trout
4 tablespoons olive oil
4 tablespoons butter
1/4 cup pine nuts, toasted
Put cornmeal in a shallow dish. Pat fish dry with paper towels
and season with salt and pepper, then coat fillet well with
cornmeal.
Heat 2 tablespoons butter and 2 tablespoons butter over
moderate heat until foam subsides. Increase heat to moderately
high and sauté two fillets, skin sides down first, turning
once, until golden brown and just cooked through, about 4
minutes (do not clean skillet). Repeat with remaining butter,
olive oil and filets to finish cooking trout.
Top fish with a drizzle of Salsa Verde Italiano and pine nuts.
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