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Various appetizers

Garlic Bread

Cannellini Beans with Herbs and Prosciutto

Baked Ziti

Tiramisu Cake

Various Appetizers

Garlic Bread

Ingredients

2 French baguettes
1 small minced onion
8 cloves minced garlic
¼ cup butter
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup mayonnaise

In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese, and mayonnaise. Slice the baguettes in half, length wise. Spread the onion and garlic mixture on the bread. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread. Place on cookie sheet and broil about five minutes, until the cheese is bubbly and slightly browned. Slice in one to two inch segments. Serve immediately.

Cannellini Beans with Herbs and Prosciutto

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 14 ½ ounce can diced tomatoes with juices
2 15 ounce cans cannelloni beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
1 bunch kale
Salt and freshly ground black pepper

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes.
Boil Kale in salted water until tender, 4-5 minutes. Drain and chop into bite sized pieces. Add to bean mixture. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.

Baked Ziti

Ingredients

1 pound dried ziti pasta
Kosher salt
3 ½ cups quick tomato sauce (recipe follows)
1 pound fresh mozzarella, half cut into ½ inch cubes and half thinly sliced
¾ cup freshly grated Parmesan cheese, divided
½ teaspoon freshly ground black pepper
Pinch of red pepper flakes

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13 inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake at 400 degrees until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce

Ingredients

2 tablespoons extra-virgin olive oil
1 pound sweet and or spicy Italian sausages, casing removed and crumbled
¼ medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 ½ cups whole, peeled, canned tomatoes in puree (one 28 ounce can), roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze up to 2 months.

Copyright 2004 Television Food Network

Tiramisu Cake