Ingredients
2 loaves of crusty Italian or French bread
2 garlic cloves
cup extra-virgin olive oil
2 lrgs shallots sliced thin
1 tablespoon extra-virgin olive oil
2 cups chopped seeded vine-ripened tomato
Salt to taste
Freshly-ground black pepper to taste
2 ounces ricotta salata or feta cut fine dice
2 tablespoons minced fresh chives or to taste
2 teaspoons balsamic vinegar or to taste
pound arugula, spinach, or
6 garlic cloves minced, and
mashed to a paste with
teaspoon coarse salt
2 tablespoons olive oil
Salt to taste
Freshly-ground black pepper to taste
cup coarsely-shredded mozzarella
cup olive oil
cup unpeeled eggplant in ¼" dice (abt 1 ¼ lbs)
cup finely-chopped onion
cup finely-chopped celery
cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
cup red-wine vinegar
tablespoon sugar or to taste
3 tablespoons golden raisins (optional)
3 tablespoons pine nuts toasted lightly
3 plum tomatoes, cut 1/4" dice
cup finely-chopped flat-leafed parsley
Salt to taste
Freshly-ground black pepper to taste
Description
Foodista
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