Arugula

Rosemary Ricotta Crostini

July 21, 2015 by Marisa 8 Comments

This amazingly super easy crostini will wow your guests from the very first bite. It can be prepared up to four hours in advance by simply covering the crostini separately from the pepper mixture. This was a task usually delegated to my children whenever we had company, allowing me time to put the finishing touches to the rest of our meal. Just remember, if you are preparing in advance, add the salt and pepper just before serving as the salt will whittle down the arugula.

On another note, crostini (little toasts) are slices of bread that are brushed with olive oil and broiled just until golden brown. It can then be rubbed with a clove of garlic and eaten as is or dressed up with a wide variety of different toppings sure to please the most finicky eaters. Here the crostini are brushed with a rosemary infused olive oil, slathered with creamy ricotta and crowned with a roasted red pepper and arugula mixture. The rosemary oil is so simple to make and yet imparts so much flavor. You may be tempted to skip this step but please don’t, the rosemary oil will elevate your crostini to a whole new level and your guests will be singing your praises for months 🙂

Ingredients:

12 slices baguette or ciabatta bread cut diagonally
1 cup thinly sliced roasted sweet red pepper
1 cup baby arugula
1 clove garlic, minced
2 tbsp extra-virgin olive oil
salt and pepper to taste
1 cup ricotta cheese

Rosemary Oil:

1/4 cup extra-virgin olive oil
2 tbsp rosemary leaves (about 1 sprig) kept intact

Rosemary Oil: In a small frying pan heat the extra-virgin olive oil with the rosemary over medium heat for about 3 minutes. The rosemary will start to turn greyish.

Place the bread slices on a baking sheet and brush the tops with the rosemary oil. Place under the broil for about 1 minute or just until the bread turns a nice golden brown. Let cool while you toss the other ingredients.

In a bowl, combine the roasted red pepper, garlic, extra-virgin olive oil, salt and pepper. Gently toss together.

Spread the ricotta over each crostini and then top with the pepper mixture.

Makes 12 yummy crostini pieces.

This recipe was adapted from Canadian Living Magazine 🙂

Watermelon and Arugula Salad

June 30, 2015 by Marisa 9 Comments

Watermelon and Arugula Salad, a totally fun way to celebrate our Country’s birthday with a little playful appeal from the maple leaf cut outs.

A mix of sweet and spicy and so refreshing, this salad truly comes together effortlessly.

I’ve combined some bite sized tender arugula with some some crunchy endives and slivers of mini cucumber. The sliced red onions and diced watermelon add a pleasant sweetness which pairs well with the salty crumbled feta cheese. You’ll simply need a splash of extra virgin olive oil and good quality balsamic vinegar for drizzling. Some salt and pepper and your good to go.

You’ll be happy to know that the prep work can be made ahead of time and tossed together when ready to serve. This is always a plus in my book!

Nowadays you can find pre-washed arugula in most grocery stores, however I do find the commercial brands to be somewhat milder in taste.

My absolute favorite is the wild arugula which has a stronger peppery taste. It makes a wonderful addition to a variety of meals.

It’s super easy to grow…so my dad would say! He knew how much I loved arugula. His garden would be bursting with these peppery green leaves way into the late summer days.

I used a maple leaf shaped cookie cutter to cut out some fun shapes with my remaining watermelon. They add a lovely celebratory feel for Canada Day if your so inclined.

Kids will be more then happy in helping with the cut outs, but really they’re totally optional here.

Most of us in Canada will be out celebrating the birth of our nation on the 1st of July. The day will be filled with barbecues and gatherings with family and friends. Regardless how you celebrate this holiday, have a safe, fun and festive Canada Day!

Print Recipe

No ratings yet

Watermelon and Arugula Salad

A mix of sweet and salty flavors, this Watermelon and Arugula Salad topped with some crumbled feta cheese is a real crowd pleaser.

Course: Salad

Keyword: Watermelon and Arugula salad

Servings:

Calories: 151kcal

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
1 bunch baby arugula
1 whole endive thinly sliced
1 mini cucumber thinly sliced
1/3 cup thinly slice red onion
1 tablespoon fresh mint chopped
2 cups cubed watermelon
1/2 cup feta cheese crumbled

Instructions

In a small bowl whisk together the extra-virgin olive oil, vinegar, salt and pepper.
In a large bowl toss together the arugula, sliced endive, cucumber, red onion and fresh mint.
Divide the salad onto 4 individual plates.
Top each plate with the cubed watermelon and feta cheese.
Drizzle the vinaigrette over the salad and serve immediately.
If desired serve with maple leaf watermelon cut outs.

Nutrition

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Veal Saltimbocca Burgers

June 15, 2015 by Marisa 11 Comments

If you love the slightly salty and woodsy flavors of Saltimbocca alla Romana , traditionally made with veal scallopini, then you will most certainly enjoy this burger version. It is a great way to showcase a few fresh and flavorful ingredients into a less formal but equally wonderful meal.

Sage is one of those herbs that pairs well with meat dishes. Look for fresh leaves, they render a subtle aromatic flavor. You will want to avoid any with blemishes, mold and wilted leaves.

See the three top burgers in the above picture, well that was my husband’s serving. I kid you not…..I often tease him that he eats like a horse. I have no idea where he puts it all. Where as, I have only to look at a photo of food and I gain weight. Lol 🙂

Ingredients:

2 lbs ground veal
5 large garlic cloves, minced
25 sage leaves, coarsely chopped
kosher salt and freshly ground black pepper to taste
2 tbls olive oil, plus more for brushing the buns & drizzling over the arugula
3 cups baby arugula
6 buns (I used artisan burger buns, similar to ciabatta bread)
12 slices Prosciutto Di Parma
12 thin slices provolone cheese

In a large bowl combine the ground veal, the minced garlic, sage, salt and pepper. Divide the ground veal into 6 equal portions. Shape each portion into large patties.

Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Cook the burgers 3 to 4 minutes on each side, turning once.

While the burgers cook, toss the arugula leaves with a drizzle of olive oil, salt and pepper.

Place the burger buns on a cookie sheet, brush the buns on both sides with olive oil. Broil in the oven for about a minute on each side just till golden brown. Keep an eye on them so they do not burn.

Once the burgers are cooked through top each with 2 slices of prosciutto and then 2 slices of provolone cheese. Place the skillet under the broiler just till the cheese is melted. Note; If your pan does not have an oven proof handle, simply wrap the handle(s) with 2 layers of aluminum foil. Or you can just as easily transfer the patties from your pan to a cookie sheet and place under the broiler.

When ready place the burgers on 6 toasted bread slices, top with a handful of arugula and then another slice of toasted bun.

For a rustic backyard feel, I served my burgers with gluten free potato chips.

I have to let you in on a little secret. In the above photo…well it started off with 4 hamburger wedges. But I tell you that while I was snapping pictures well I just could no longer resist I succumbed to temptation. The aromatic sage, the oozing provolone cheese with the crispy saltiness of the prosciutto peaking through, was just too overwhelming. So yes…yes…I gave in! Yummy! Buon Appetito 🙂

Yields 6 servings !