Read Online Fabulicious!: On the Grill by Teresa Giudice - Free Book Online
Authors: Teresa Giudice
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tomatoes, cut into halves
8 ounces baby bocconchini or ciliegine mozzarella balls
4 cups (about 3 ounces) baby arugula or mixed salad greens
Salt and freshly ground black pepper
1. Whisk the pesto, vinegar, and oil together in a large bowl to combine. Add the cherry tomatoes and mozzarella balls and season with salt and pepper. Mix well and let stand at room temperature until the tomatoes give off some juice, about 1½ hours.
2. Add the arugula, toss well, and season again with salt and pepper. Serve immediately.
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* * * Little Mouthfuls * * *
S ometimes instead of slicing or grating mozzarella from a larger piece, youâd like smaller, bite-sized balls for your dish. For this reason, cheese makers created bocconcini âwhich means âlittle mouthfulsâ in Italianâegg-size balls of mozzarella. Even smaller balls, the size of grapes, are called bambini (or âbabyâ) bocconcini. There are also âcherry-sizeâ balls called ciliegine di mozzarella. If you canât find any of these miniature sizes, you can always cut large fresh mozzarella balls into ½-inch cubes.
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Italian Gazpacho
Makes 6 servings
You canât go through summer without having at least one bowl of chilled gazpacho made with juicy local tomatoes. This is my version, which has balsamic vinegar and fresh basil (or oregano) to give it an Italian feeling. Some people like it smooth, and some like it chunky. It really doesnât matter, as long as you use great tomatoes. Instead of croutons, serve it with wide slices of grilled bread alongside.
2 pounds plum (Roma) tomatoes, cored and seeded
1 large red bell pepper, cored, seeded, and very coarsely chopped
¾ cup coarsely chopped red onion (about ½ medium onion)
â cup packed fresh basil, plus chopped fresh basil for serving
3 garlic cloves, crushed under the flat side of a large knife and peeled
½ cup extra-virgin olive oil, plus more for serving
3 tablespoons balsamic vinegar
¼ teaspoon red pepper flakes Salt
1. Combine the tomatoes, bell pepper, red onion, basil, and garlic in a food processor. Pulse until the mixture is coarsely chopped. Add the oil, vinegar, and red pepper flakes, and pulse until the gazpacho is your desired texture. Season with salt. Transfer to a large bowl, cover, and refrigerate until chilled, at least 4 hours or overnight.
2. Ladle the gazpacho into soup bowls. Sprinkle each with basil and drizzle with oil. Serve cold.
Â
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* * *    Tomatoes and Skin Care    * * *
W e know that tomatoes are good for our bodies, since they contain lycopene, but did you know theyâre also great for your skin? The same natural pigment that helps protect the tomatoâs skin from the harsh rays of the sun can also protect yours. While you should still wear full SPF sunscreen, lycopene can help protect your skin from within. Crushed tomato can also be applied to your face to soothe sunburn, clear up acne, and dry out oily patches.
----
Â
Summer Minestrone
Makes 10 to 12 servings
Americans might think of minestrone as a cold-weather soup, but in Italy, itâs made year-round. In the summer, I use local vegetables to make an incredible vegetarian soup that you can even serve chilledâjust as they do in Italy when the weather is hot. This purposely makes a huge batch because the soup only gets better with age, and it is a beautiful thing to have a big container of soup in the fridge for a quick meal.
2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, chopped
3 medium carrots, cut into ½-inch dice
3 medium celery ribs, cut into ½-inch dice
2 garlic cloves, minced
4 ripe plum (Roma) tomatoes, cored, seeded, and diced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
2 medium zucchini, cut into ½-inch dice
1 medium yellow squash, cut into ½-inch dice
1 (15.5-ounce) can white kidney (cannellini)
8 ounces baby bocconchini or ciliegine mozzarella balls
4 cups (about 3 ounces) baby arugula or mixed salad greens
Salt and freshly ground black pepper
1. Whisk the pesto, vinegar, and oil together in a large bowl to combine. Add the cherry tomatoes and mozzarella balls and season with salt and pepper. Mix well and let stand at room temperature until the tomatoes give off some juice, about 1½ hours.
2. Add the arugula, toss well, and season again with salt and pepper. Serve immediately.
Â
----
* * * Little Mouthfuls * * *
S ometimes instead of slicing or grating mozzarella from a larger piece, youâd like smaller, bite-sized balls for your dish. For this reason, cheese makers created bocconcini âwhich means âlittle mouthfulsâ in Italianâegg-size balls of mozzarella. Even smaller balls, the size of grapes, are called bambini (or âbabyâ) bocconcini. There are also âcherry-sizeâ balls called ciliegine di mozzarella. If you canât find any of these miniature sizes, you can always cut large fresh mozzarella balls into ½-inch cubes.
----
Â
Italian Gazpacho
Makes 6 servings
You canât go through summer without having at least one bowl of chilled gazpacho made with juicy local tomatoes. This is my version, which has balsamic vinegar and fresh basil (or oregano) to give it an Italian feeling. Some people like it smooth, and some like it chunky. It really doesnât matter, as long as you use great tomatoes. Instead of croutons, serve it with wide slices of grilled bread alongside.
2 pounds plum (Roma) tomatoes, cored and seeded
1 large red bell pepper, cored, seeded, and very coarsely chopped
¾ cup coarsely chopped red onion (about ½ medium onion)
â cup packed fresh basil, plus chopped fresh basil for serving
3 garlic cloves, crushed under the flat side of a large knife and peeled
½ cup extra-virgin olive oil, plus more for serving
3 tablespoons balsamic vinegar
¼ teaspoon red pepper flakes Salt
1. Combine the tomatoes, bell pepper, red onion, basil, and garlic in a food processor. Pulse until the mixture is coarsely chopped. Add the oil, vinegar, and red pepper flakes, and pulse until the gazpacho is your desired texture. Season with salt. Transfer to a large bowl, cover, and refrigerate until chilled, at least 4 hours or overnight.
2. Ladle the gazpacho into soup bowls. Sprinkle each with basil and drizzle with oil. Serve cold.
Â
----
* * *    Tomatoes and Skin Care    * * *
W e know that tomatoes are good for our bodies, since they contain lycopene, but did you know theyâre also great for your skin? The same natural pigment that helps protect the tomatoâs skin from the harsh rays of the sun can also protect yours. While you should still wear full SPF sunscreen, lycopene can help protect your skin from within. Crushed tomato can also be applied to your face to soothe sunburn, clear up acne, and dry out oily patches.
----
Â
Summer Minestrone
Makes 10 to 12 servings
Americans might think of minestrone as a cold-weather soup, but in Italy, itâs made year-round. In the summer, I use local vegetables to make an incredible vegetarian soup that you can even serve chilledâjust as they do in Italy when the weather is hot. This purposely makes a huge batch because the soup only gets better with age, and it is a beautiful thing to have a big container of soup in the fridge for a quick meal.
2 tablespoons extra-virgin olive oil, plus more for serving
1 medium onion, chopped
3 medium carrots, cut into ½-inch dice
3 medium celery ribs, cut into ½-inch dice
2 garlic cloves, minced
4 ripe plum (Roma) tomatoes, cored, seeded, and diced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
2 medium zucchini, cut into ½-inch dice
1 medium yellow squash, cut into ½-inch dice
1 (15.5-ounce) can white kidney (cannellini)
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