1/2 cup dried tomatoes in oil, drained and finely minced
1/4 cup pumpkin seeds, toasted and chopped
1 tbsp capers, chopped
1/3 cup oil oil
8 slices of baguette, toasted

• In a bowl, mix the tomatoes, pumpkin seeds, capers and oil

1. Serve at room temperature on toasted slices of baguette

This is a tasty summer treat, appetizer or snack. Bruschetta literally means toasted bread in Italian.

Ingredients
1/2 fresh garden tomato or plum tomato
1 oz Feta cheese, diced
1 tbsp olive oil
1 basil leaf
Salt and Pepper

Serves 1 person

Second time around try adding sweet or white onion, diced and a sprinkle of oregano.

In a bowl, add cheese, tomato and olive oil. Salt and pepper to taste and place on your favorite cracker or bread. Garnish with basil and Mangiare!

This is a very tasty side dish Mamma makes for family dinners. Simple, quick and easy!

Ingredients

• Bag of Mushrooms – Agaricus Mushrooms like a Portabello

• Grated Parmesan Cheese

• Butter

Instructions:  Heat a medium size frying pan, add some butter.  When pan is ready, add sliced mushrooms and cook for approximately 5 minutes.

Sprinkle with parmesan cheese.  Mangiare!!

This is a specialty recipe from our Aunt Rosetta

1. Cut Zucchini into small pieces. Mix with pickling salt in large bowl. Place a weight on top and let sit for one day or more.
2. Bring 2 parts water and 1 part vinegar to boil in large pot. Place zucchini in and boil for 2-3 minutes. Drain well and turn onto a cloth to cool.
3. Steam cauliflower and beans for 4-5 minutes in water. Transfer to vinegar / water for 1-2 minutes. Cool and mix with zucchini.
4. Allow to cool. Mix with olive oil, garlic and oregano. Press contents into jars. Pour any remaining juice on top. Top with oil.
5. Place seals in boiling water to heat. Close jars and boil for 5 minutes. Store.

Enjoy and Mangia !!

This soup is quick and simple to make and is a favorite with all the children (and adults).

Ingredients:

1 cup (250 ml) Pastine (Mamma uses la Molisana 64.Peperini)

6 cups (1500 ml) water

Directions:

• Cook half way or partially cook the little balls of pasta (10 minutes).

• Strain water. Add 6 cups of fresh water to the pastine.
• Bring to a boil again, add 1-1/2 cubes of chicken boullion or equivalent chicken broth.
• Cook for a further 10-15 minutes until tender.
• Serves 6

Ingredients:

2 cups  (500 ml)
4
1/2 cup (125 ml)
1 tbsp
pinch
2 each

rice (riso superfine Arborio)
eggs
parmesan cheese
parsley
salt to your desired taste
large garlic cloves (use 3 cloves if small)

Directions:

1. Using a 4 liter pot, cover rice with water, bring to boil.
2. Simmer for 20 minutes
3. Cool until cold
4. Add 4 eggs, parmesan cheese, salt, parsley and garlic
5. Mush it or mix all ingredients by hand
6. Mold the balls into desired shape
7. Fill a deep frying pan with mazzola oil …enough to cover at least half of a rice ball…heat oil and carefully place in the formed rice balls.
   
8. turn quickly, when golden brown place on plate to cool.

This is a great appetizer to bring to a dinner party or finger food for the entire family. They disappear quickly and will soon become a family favorite…. Mangiare!