Wild Mushroom & Tallegio Pizza

June 12th, 2011 § 0 comments § permalink

Makes 1-12 inch pizza

Ingredients

1 Ger-Nis Pizza Dough Recipe
2 tablespoons olive oil
1 tablespoon truffle oil
3 cloves garlic, chopped fine
2 cups wild mushrooms, chopped
½ pound Tallegio cheese, sliced
2 cups rocolla leaves (wild arugula)
Maldon salt

Directions

Preheat oven to 500°F.

Roll our pizza dough into 12 inch circle and place on a pizza pan or large baking sheet. Mix the olive oil, truffle oil and garlic in a small bowl and brush over the top of the pizza dough, sprinkle any remaining garlic over the top. Place the wild mushrooms throughout the pizza and cover with the Tallegio cheese. Place in the oven and bake for about 10 minutes or until golden brown and bubbly. Take out of oven and immediately place the rocolla on top and sprinkle with maldon salt.

Raw Asparagus & Arugula Salad

May 4th, 2011 § 0 comments § permalink

raw apsaagus salad

Serves 6

INGREDIENTS

1 bunch asparagus, sliced at an angle
1 bunch arugula or rocolla (about 2-3 cups) chopped
½ cup parmesan, grated finely
¼ cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon salt
Ground black pepper

DIRECTIONS

In a large mixing bowl, combine the asparagus, arugula and parmesan, and mix well. Drizzle the olive oil and lemon juice over the top, and combine well. Season with salt and pepper, and mix again.

Beef Carpaccio With Kalamata Olives, Oranges, Oregano & Rocolla

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

1 ½ pounds beef tenderloin, trimmed and sliced paper thin
2 tablespoons coarse sea salt
1 tablespoon cracked black pepper
1 cup fresh rocolla or arugula leaves
½ cup kalamata olive, pitted and halved
½ cup orange segments, chopped into chucks
¼ cup fresh oregano, chopped, stems removed
¼ cup olive oil
2 tablespoons red wine vinegar
3 tablespoon shaved parmasan

PREPARATION

On a large platter arrange tenderloin slices to cover the platter.  Sprinkle with salt & pepper.  Place rocolla leaves over the top.  Sprinkle olives, oranges, and oregano over the top.  Drizzle olive oil and red wine vinegar and sprinkle a little more salt and pepper over the top.  Place shaved parmesan on top.

Fresh Herb Pasta with Morels and Rocolla

November 9th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

Fresh Herb Pasta Recipe(follow pasta maker instructions for linguini)
Olive oil
1 tablespoon butter
3 cloves garlic, chopped
9-12 morel mushrooms
1 cup fresh peas, shelled
Juice and zest of one lemon
¼ cup dry white wine
Salt/pepper
2 cups baby rocolla
Parmesan cheese

PREPARATION

Bring a large pot of salted water to a boil and cook pasta for approx 10 minutes, or until desired consistency. In a medium sauté pan heat olive oil and butter on medium high heat and sauté garlic for about 1-2 minutes, morel mushrooms and sauté another 2-3 minutes, add peas lemon zest white wine and lemon juice , and cook for another 4 minutes on medium low heat. To serve place a handful of rocolla leaves on a plate, add pasts and drizzles with mushroom pea mixture, serve wish shaved parmesan wedges.

Greek Lamb Burgers with Rocolla

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb lamb cubed and pre salted and refrigerated
1 T chopped fresh rosemary
¼ c chopped fine red onion
¼ c chopped fine red pepper
1 T olive oil
salt/pepper
feta, cucumbers, roasted red peppers, and rocolla for serving.

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and put in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat grill and make sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip once or twice but no more. This also ensures that the burgers stay well formed. Generally speaking, cook two minutes per side for rare, three minutes per side for medium, and four minutes per side for well done. Serve with feta cheese, cucumbers, roasted peppers and rocolla.

Rocolla and Red Pepper Vegetable Marinara Pizza

October 24th, 2009 § 0 comments § permalink

Whole wheat crust is topped with vegetable marinara sauce, red peppers, parmesan cheese and, after being cooked, a mixture of fresh rocolla mixed with a drizzle of olive oil and salt is placed upon the pizza like a salad. Healthy fresh and unique.

Rocolla Mandarin Salad with Pomegranate Vinaigrette

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

3 cups of washed rocolla (or arugula)
1 medium fennel bulb sliced thin
2 peeled and segmented Satsumas
¼ cup of pomegranate seeds
the juice and zest of two lemons
¼ cup of fresh pomegranate juice
¼ cup of olive oil
salt and pepper

PREPARATION

In a large bowl mix three cups of washed rocolla (or arugula), one medium fennel bulb sliced thin, two peeled and segmented Satsumas and ¼ cup of pomegranate seeds. In a separate small bowl mix the juice and zest of two lemons, ¼ cup of fresh pomegranate juice, ¼ cup of olive oil, salt and pepper. Mix together with salad.

Orange Fennel Rocolla Salad

October 20th, 2009 § 0 comments § permalink

Makes 4 Servings

INGREDIENTS

3 cups washed rocolla
3 large cut and peeled and segmented oranges
½ c sliced red onion
1 c sliced thin fennel
Juice of 1 lemon
Juice of 1 orange
1 shot shallot
¼ c almond oil
Salt and pepper

PREPARATION

Toss rocolla fennel, red onion and oranges in a large salad bowl. Mix together separately the juice of the lemon and oranges shallot, salt and peppers and the almond oil. Toss together with salad.

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