COFFEE GRANITA
Coffee with lemon is a traditional Italian pairing. Limoncello adds extra zing!
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
- Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.
COFFEE GRANITA
Provided by Giada De Laurentiis
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello.
CAPRESE APPETIZER
Caprese salad skewers. Perfect for holiday parties.
Provided by Jessi
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 2.4 g, Cholesterol 18.1 mg, Fat 7.3 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 178.6 mg, Sugar 0.3 g
CAPRESE SALAD
Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight
Provided by Adam Bush
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.
Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
STONE FRUIT CAPRESE
A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that's it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They're similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.
Provided by Ali Slagle
Categories brunch, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
- Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.
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- To prepare granita, place the vinegar, oil, salt, and tomato in a blender or food processor and process until smooth. Place the tomato mixture in an 8-inch square baking dish, cover, and freeze until firm, stirring twice during the first 2 hours.
- After about an hour, scrape with a fork and break up any big chunks. Scrape entire mixture with a fork until fluffy.
- Arrange the tomato slices on a platter. Sprinkle the tomatoes with pepper and salt. Top with granita. Sprinkle with basil. Serve with bocconcini and Parmesean chunks drizzled with extra-virgin olive oil.
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