Seeded Twist Garlic Bread with Baconatta Spread

 

 

The recipe can be done with any Italian bread, I chose the Italian Seeded Twist because of it's complex texture when toasted. It is crunchy on the outside with sesame seeds and doughty on the inside perfect for garlic bread. The Baconatta is something I came up, with I took it from caponatta, which is a mixture with capers and eggplant. I substituted the eggplant with Bacon and to add another layer of flavor I used pancetta which is an Italian version of bacon. Cured goodness. The olives are the substitute of the capers.

 

 

 

SEEDED TWIST GARLIC BREAD

INGREDIENTS

1 Loaf Italian Seeded Twist

1 Cup Minced Garlic

1 Cup of Grated Cheese

1 Stick of Butter

1/4 Cup of Olive Oil

Oregano

Black Pepper

One loaf of Italian Seeded Twist sliced to desired thickness

Preheat oven to 400 degrees. Place on a cooking sheet (R) and butter generously (L)

 

1/2 a teaspoon of garlic (R) spread on slices (L)

Sprinkle grated cheese (L) drizzle olive Oil (R)

Sprinkle black Pepper (L) Oregano (R)
Place in oven for 20 minutes

Take out and set aside let cool

BACONATA!!!!

 

INGREDIENTS

1 Tablespoon of Garlic

1 Teaspoon of Olive Oil

1 lb Bacon

1/4 lb Slice of Pancetta

1 1/2 to 2 Roasted Peppers

1 Can of Fire Roasted Tomatoes

1 Can of Green Olives(2 Teaspoons of Olive Brine)

At medium high heat put Garlic

and Olive Oil

to brown and stir consistently

 

Take bacon and slice thinly into small strips

 

 

Place sliced bacon over garlic

Mix throughout

 

Take pancetta (R) slice into strips (M) and cube small (R)

Drop into the skillet and mix

keep mixing and you will see the bacon and pancetta release a lot of it's oils.
About 7 to 10 minutes
CAREFULLY spoon out into bowl bacon pancetta garlic mix and discard of hot oil

Put skillet back into the fire

and return mixture to cooktop

Let mixture brown and start to crisp up.
About 5 minutes

 

Slice whole pepper (R) into strips (M) and cube small (L)

Drop pepper into mixture

Mix throughout and cook for About 7 minutes until peppers are tender

Add Fire Roasted Tomatoes



Mix and add Olive Brine
and reduce heat to medium for 15 minutes

Keep mixing to make sure the mixture does not stick to pan
The liquid will start to evaporate

Once the mixture is to your desired consistency (I like liquid as it soaks up the garlic bread)
Add the olives let cook for 2-3 minutes and shut off and take off heat
let it rest for 5 minutes then....
 

PLATE AND ENJOY

Serve either individual or as sandwiches

 

Serve as garlic bread (L) or sandwiches (R)

Spread mixture throughtout

Slices sandwiches in half and serve as bite sized finger sandwiches (R)

Serve as a spread to the garlic bread (R)

 

 

Try it and ENJOY IT
 

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

M&R Style Stuffed Red Peppers

M&R Salumeria was an Italian Salumeria (Deli) on Central Avenue in Jersey City. I have always stood by their food because of the flavors and if you were ever there or knew of them here is one of their recipes.

INGREDIENTS

2 Whole Red Bell Peppers

1 Cup of Tomatoe Sauce

1 Cup of Bread Crumbs

1 1/2 Cups of Grated Cheese

2 Tablespoons of Minced Garlic

1 Tablespoon of Olive Oil

COOKING

450 Degrees

20 minutes

In a large bowl mix 1 Cup of Regular Bread Crumbs

1 1/2 cups of Grated Cheese

Make sure to mix this before adding the garlic

Add 2 Tablespoons of Minced Garlic

Mix all and put aside
Once you use all you need to store this in the refrigerator

Take your whole Red Pepper (L)
Slice in half top to bottom (R)

Take the seeds off and Stem (L)
Repeat will all the peppers(R)



In a deep dish pan line with aluminum foil and place the peppers cut side up
line the bottom of the pepper with tomato sauce



Cover the crater with the Cheese/Bread Crumb mixture

Drizzle olive oil over the top of the pepper

Add enough water to cover the bottom
Place in 450 degrees oven for 10 minutes

After 10 minutes take and turn the sheet 180 degrees
and place for another 10 minutes

Depending on how done you like you peppers you can take off at 20 minutes
or if you like them softer cook for another 5 to 10 minutes

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Spaghetti Alla Carbonara

INGREDIENTS

1 Lb of Spaghetti (Fresh optional)
1 1/2 Lbs of Sweet Italian Sausage
2 Cups of Frozen Peas
1/4 Lbs of Prosciutto
1 Medium Onion
1 Tablespoon of Minced Garlic
5 Eggs
2 Cups Grated Cheese
1 teaspoon of Black Pepper

PREPPING
The trick to this dish is to have all the prepwork done so the cooking will go smooth as all can be

In a Small bowl take your 5 Eggs and scramble them with Pepper only 

Take the casing off your Italian sausages and place "meat"



Take your prosciuto slices and sliced them in half



Cube up a medium onion
SEE VIDEO
Place in bowl with Minced Garlic

Have everything at arms reach as now you are ready to cook.

 COOKING

Get your water and salt to boil in a Large pot
Drop in the Pasta

In a deep stainless steel deep frying pan on med/high heat heat up the olive oil

Once the Oil looks wavy in the pan (hot) drop in the Sausage

Using your spoong break up the sausage into smaller pieces
Do not worry if yhe sausage is sticking to the bottom when you all the pasta this will
 lift all that charbroiled flavor right into your dish

When the sausage starts to take color drop in the Onions and Garlic

Mix all until the onions like always start to become translucent

Drop in straight from the freezer your 2 cups of peas
(you want the consistency of the peas that is why you don't want them
thawed of from a can)



Mix peas in

After the peas start to loose the white (Frozen) color drop in your
Prosciutto and fold them into your mixture

By this time your pasta should be done to your consistency

Being VERY CAREFUL transfer the cooked pasta from the boiling water into the pan
(do not strain the pasta as you want some of the liquid to lift the charcoal flavor)

Add the mixture of Eggs and Black Pepper

Mix in the heat for 1 minute
(this will help the Eggs not be as runny)

Take off the heat add the Grated Cheese and mix

You may serve family style



Or by dish

 

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo