Cocktails

Crostini:

Take baguette and slice into 1 inch thick pieces
Cover both surfaces of the bread slices with butter. Place bread slices on a baking pan
In a small saucepan, combine wine, oil, garlic, clams, seasonings to taste and basil, then simmer for five minutes
Add basil and parmesan cheese, heat for about a minute and then remove from heat. Let stand until thick
Spoon pesto over the bread and put sliced tomatoes and onions on top and cover with slice of mozzarella
Place baking pan in the oven and broil until the cheese starts to brown

Slice the bread to 4 3/4 inches thick
Brush one side of each with oil
Place on hot grill until toasted. While browning, brush other side with oil, turn and toast
Remove from grill. Place toasted bread on a cookie sheet and top each with pesto
Slice eggplant into 1/2 inch slices. Cook eggplant in the same manner as the bread. Remove eggplant from grill and place each slice on top of each slice of bread
Place one piece of roasted pepper on top of each slice of eggplant and one slice of mozzarella cheese on top of each pepper
Bake in a preheated 450°F oven until cheese melts. Remove and serve at once on a bed or tomato sauce

From the Italian word bruscare meaning "to roast over coals", this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzlingthe fread with extra virgin olive oil. the bread is salted and prepared, then heated and served warm
French bread can be used in place of the Italian loaf
Other soft Italian cheese can be used in place of the Mozzarella
The basil pesto can be replaced by sun dried tomatoe pesto
Mainara sauce can be used in place of the tomato sauce
1 slivered garlic clove should be added to the olive oil
A broiled can be used instead of a grill
Other cooked vegetables such as carmelized onions, oven roasted tomatoes, grilled zucchini, etc. can also be used with the above listed vegetables

Open the oysters, leaving them on the half shell and reserving the oyster liquor
Pick over spinach and remove any tough stems and blemished leaves
Rince well and put in a saucepan. Cover and cook, stirring, until spinach is wilted
Cook briefly and drain well. Squeeze to remove excess moisture
Blend or put through a food mill. There should be about 2 cups
Put the scallions, celery, and parsley into the container of an electric blender and blend. There should be about 1 cup finely blended
Chop the anchovies and garlic together finely
Heat 4 tablespoons of butter in a skillet and add the scallion and celery mixture. Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1 more minute, and add the spinach. Stir to blend
Heat remaining 4 tablespoons of butter in a saucepan and add the flour. Blend, stirring with a wire whisk and add oyster liquor, stirring vigorously with the whisk
Stir in the cream. Season with Tobasco to taste
Add the spinach mixture and Pernod. Let cool
Spoon equal portions of the mixture on top of the oysters and smooth over the tops
Sprinkle with Parmesan cheese. Bake in a preheated 450°F oven for about 25 minutes or until piping hot
Serve and garnish

The same spinach topping is equally as good with clams on the half shell (Clams Rockefeller)
Other anise flavoured liqueur can be substituted for the Pernod
Garnish with lemon, etc

Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough
Shape into a ball, cover and leave to stand in a cool place for at least 1/2 hour
Roll out, folding the dough over on to itself a few times, as if making flaky pastry, then roll out into a thin sheet. Cut into circles about 3 inches in diameter
Dice the Mozzarella, cut the ham into pieces and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley. Mix well, then spoon a little into the center of each circle
Brush the edges with beaten egg, fold over and press gently
Heat plenty of oil in a skillet. When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up
Drain well on paper towles and serve piping hot

Puff pastry or pizza dough can be used in place of making the above dough
Panzarotti was originally a rice fritter prepared in Corsica especially for religious festivals, rice being the symbol of life, abundance and immortality. The rice cooked in milk is mixed with brandy, oil and yeast, then egg yolks, grated lemon and stiffly beaten egg whites. The fritters are served hot, dusted with sugar

Peel, devein and wash shrimp. Dry well on paper towels. Set aside
In a bowl, mix together all dry ingredients for batter
Add 2 tablespoons oil and ice water. Stir to blend
Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut
To fry, heat oil to 350°F in deep fryer or electric skillet
Fry in hot oil until lightly browned, about 4 minutes. Bake in a preheated 325°F for 5 minutes to finish cooking of the shrimp
Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste
Serve garnished with the above sauce (marmalade mixture)

Do not over cook the shrimp
Othere sauces can be served with this recipe in place of this marmalade mixture (sauce)

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