Mini Lasagnas with Sweet Corn and Mascarpone

Cook Time: 1 hr 5 min

Level: Easy

Yield: 6 servings

Ingredients

Butter, for ramekins
12 lasagna sheets
3 cups frozen corn kernels, thawed
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
1 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter

Directions

Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil andpulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.

Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup PecorinoRomano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

From: foodnetwork.com

Braciole

Cook Time: 1 hr 45 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup dried Italian-style bread crumbs
* 1 garlic clove, minced
* 2/3 cup grated Pecorino Romano
* 1/3 cup grated provolone
* 2 tablespoons chopped fresh Italian parsley leaves
* 4 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (1 1/2-pound) flank steak
* 1 cup dry white wine
* 3 1/4 cups simple tomato sauce or store-bought marinara sauce


Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.


Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.


Preheat the oven to 350 degrees F.


Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.


Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


From: foodnetwork.com

Mini Italian Club Sandwiches

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.

Foccacia Panino

Cook Time: 5 min
Level: Easy
yield: 4 servings

Ingredients

* 1/4 cup mayonnaise
* 2 tablespoons lemon juice (from 1/2 lemon)
* 2 cans Italian tuna, drained
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 (4 by 4-inch) pieces focaccia bread
* 3 tablespoons extra-virgin olive oil, plus extra for greasing
the panino pan
* 8 slices provolone cheese
* 1 bunch frisee lettuce, washed and dried

Directions

In a medium bowl, mix together the mayonnaise and the lemon juice. Add
the tuna, salt, and pepper, and stir to combine.

Cut the focaccia in half and brush the outside of the bread with olive
oil. Place a slice of cheese on the bottom half of the panino. Top
with tuna mixture, then the frisee, and then another slice of cheese.
Finish with the top half of the focaccia.

Preheat a panino grill, or heat a grill pan over medium heat. Drizzle
with olive oil to prevent sticking. Grill the panino until the cheese
melts and the bread is crisp and golden, about 5 minutes. Cut the
panino in half and serve.