Scallop Carpaccio Salad

Traditional Italian food is my absolute favorite food. Not the American version of Italian food, but the real Italian food that is made in Italy. Finding authentic recipes can sometimes be hard. That is why I was super excited to read The Al Tiramisu Restaurant Cookbook.

Discover the Beauty of Basilicata and the taste of Southern Italy, in this book. This book is complete with history, tips, recipes, and Italian cooking primer for home cooks, and wine pairing recommendations. 

"This unique collection of more than 100 mouthwatering recipes reveal [reveals] the history of Al Tiramisu, Washington, D.C.'s "most authentic" Italian restaurant, as well as the life story of its Chef/Owner Luigi Diotaiuti. The book welcomes readers to Al Tiramisu - sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi then leads a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi's life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu's "elevated" Italian cooking style and features an Italian cooking tip and a wine pairing." -source Create Space

Get yours here: http://www.altiramisu.com/

In the book I found a delightful classic scallop carpaccio dish that I knew my husband would be happy to come home to. It was so easy to make.  I was right, my husband loved the dish. Enjoy!

Scallop Carpaccio Salad

adapted from: The Al Tiramisu Restaurant Cookbook

serves 2

4 sea scallops

salt

1/2 Tbsp fresh squeezed orange juice

Juice of 1/2 a lemon

1/8 cup extra virgin olive oil

1 Tbsp slivered almonds, toasted

1/2 Tbsp capers

1/2 Tbsp finely chopped fresh chives

1/2 tsp fleur de sel

micro greens

Place the scallops on a baking sheet lined with wax or parchment paper. Cover with plastic wrap and place in the freezer for one hour. (I know you don't want to freeze amazing scallops, but this is only done so you can cut them super thin, do it, you won't be sorry. )

When the scallops are almost hard, remove them from the freezer, and with a sharp filleting knife, carefully cut the scallops width-wise into paper thin slices. Divide them between 2 plates. 

In a medium bowl whisk together a pinch of salt, the orange juice, and the lemon juice. Slowly add the olive oil, a bit at a time, and continue to whisk until you have an emulsified vinaigrette. 

Place micro greens on the plates with the scallops. top with almonds, capers, chives, and fleur de sel. Drizzle the vinaigrette over and serve. 

Bruschetta

 

Bruschetta is an antipasto from Italy that I absolutely love. I could eat it every day. I keep a big fresh plant of basil in my window planter year round specifically for this dish. Give me a glass of wine, a little cheese and this dish and I am one happy lady. Thankfully my husband shares my love for Bruschetta too. 

It is really simple to make! Give it a try!

Bruschetta for two
by Christi Silbaugh

3 tomatoes
1/4 cup fresh basil chopped
2 tsp minced garlic
1/4 cup balsamic vinegar
salt and pepper to taste
1/2 loaf sourdough baguette
1 Tbsp. olive oil

Core your tomatoes and then dice them into tiny pieces. Add to a bowl. Add your chopped basil and minced garlic. Add 1/4 cup balsamic vinegar. Stir and salt and pepper to taste. 

Slice a piece of the baguette up into four slices.

Add Olive oil to a skillet and heat over medium heat. 

Add your baguette slices.

Toast over the olive oil until golden brown and crispy.

Top your toast with the tomato basil mixture and serve.

Apples On Piggyback

When is the last time you stopped and reflected on the things you love about your partner? Putting all negative traits behind,  you should really write down what you absolutely love. An example for me is I love how hard working my husband is. He is not lazy and does his best each day to provide for us. 

I think it is so important to focus on the positive, and having it written down as a reminder is a very uplifting thing for both of you.

Romantic Tip: Make a list of the top 10 things you love about your partner.

Now on to today's recipe. Apples on Piggyback are a great combination of sweet, tart and savory. They are simple, delicious hors d’oeuvres that you can make in no time to impress your love. Or take them to a party, but make sure to double the recipe, because these go fast!

Apples On Piggyback

adapted from Food and Wine Magazine

4 thin slices of bacon, cut in half.

1 Green Apple—peeled and cut into 8 wedges

2 ounces Manchego cheese, sliced 1/4 inch thick and cut into 2-by-1/2-inch sticks

8 toothpicks, for skewers

Preheat a grill pan.

 I cooked mine in the oven on a grill pan, so I preheated the oven to high broil. You can make them in the oven, or on the grill.  

Arrange the bacon slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. 

Wrap the bacon around the filling and secure with a toothpick.

Cook skewers until the bacon is golden and crispy and the cheese is melted, 5 to 6 minutes.

 Serve hot.

Tomato Basil-Tarts

I have been having a lot of fun working with the Lazy Baker's Puff Pastry  I made. I have put this pastry through the ringer with freezing, thawing, rolling, and it stands up to the best! 

So I wanted to make a cute little side dish/appetizer to go along with our soup I made for dinner. So I went back to the book that gave me the wonderful puff pastry Baking by Hand. 

Tomato Basil-Tarts

adapted from Baking by Hand

Makes 4 appetizer tarts

1/8th of the Lazy Baker's Puff Pastry recipe

1 Organic Tomato

Extra-virgin olive oil

fine sea salt

18 fresh basil leaves

Preheat the oven to 450 degrees F. 

Roll out the dough to about 1/8 inch thick. Cut into circles. Place in the freezer for 10 minutes.

Slice the tomato 1/4 inch thick. 

Take out your pastry circles. Lightly brush the surface of the dough with olive oil, and place the tomato slices evenly spaced around the circle of dough. Sprinkle with sea salt. 

Bake on a baking stone for 15 minutes, or until the tarts are golden brown. 

Remove from the oven and garnish with basil leaves and serve warm.