Recipe(tried): Summer...Sicilian style. (6 recipes)

Last night I prepared the following menu for my daughters and some friends who were in town for a business meeting. I would definitely make these recipes again. Enjoy.

Sun-Dried Tomato Bruschetta
So Very Berry Brie
Involtini Di Pollo with Limone Sauce
Linguini alla Trapanese
Pomodoro Siciliano
Fragole al Limoncello

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SUN-DRIED TOMATO BRUSCHETTA
Makes 8 servings

1 cup loosely packed sun-dried tomatoes (about 5 ounces)
1/4 cup chopped fresh basil
1 tablespoon chopped garlic
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 loaf (8 ounces) French baguette
Additional extra virgin olive oil for brushing
Salt and freshly ground black pepper
Freshly grated parmigiano-reggiano cheese

Place tomatoes in small bowl; add hot water to cover. Let stand until softened, about 5 minutes; drain well.

In work bowl of food processor fitted with steel knife blade, process softened sun-dried tomatoes, basil, and garlic until combined. Add vinegar; pulse until combined. With machine running, slowly pour the 1/2 cup of olive oil through the feed tube in slow, steady stream; process until smooth. Place in serving bowl and set aside.

Cut bread diagonally into 1/2-inch-thick slices. Lightly brush with olive oil; season with salt and pepper. Place on oiled grid over medium-high heat; grill until lightly toasted and grill marks appear, about 1 to 2 minutes per side. (Can also toast in oven.)

Place bread in serving basket; serve with sun-dried tomato mixture and cheese.

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SO VERY BERRY BRIE
Makes 8 servings

1/2 cup sugar
2 tablespoons water
1/2 cup fresh or frozen raspberries, thawed
1/2 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen blackberries, thawed
1 tablespoon cornstarch
2 tablespoons cold water
1 round (8 ounces) Brie cheese, halved horizontally
Bagel and/or baked pita chips

In a small saucepan, heat sugar and water until sugar is dissolved.

Add berries. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let stand for 10 minutes.

Place bottom half of cheese in an ungreased ovenproof serving dish; pour 1/2 cup berry mixture over cheese. Top with remaining cheese and berry mixture.

Bake, uncovered, at 400 degrees F for 8-10 minutes or until cheese is softened. Serve with chips.

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INVOLTINI DI POLLO

1 1/2 cups Italian seasoned bread crumbs
4 boneless skinless breast halves (about 8 oz. each), split in half horizontally
1/2 cup grated parmesan cheese
8 thin slices prosciutto
8 thin slices mozzarella cheese
4 ounces fontina cheese shredded
2 tomatoes, seeded and diced
1/4 cup olive oil
Limone Sauce (recipe follows)
Chopped fresh parsley

Place bread crumbs in shallow dish. Lightly coat both side of chicken in crumbs, shaking off excess. Reserve remaining crumbs. Place 1 chicken breast half between 2 sheets of plastic wrap; lightly pound to 1/4-inch thickness. Repeat with remaining chicken.

Sprinkle parmesan on both sides of the chicken. Top each with prosciutto, mozzarella, fontina, and tomato. Starting at a narrow end, roll up each piece of chicken to enclose filling; secure with wooden picks. Place olive oil in shallow dish. Dip chicken rolls in oil, turning to coat; roll in reserved bread crumbs.

Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165 degrees F; about 5 to 7 minutes per side. Cover and let stand 5 minutes. Slice each chicken roll into 4 or 5 minutes. Arrange on plates. Drizzle sauce over chicken. Garnish with chopped parsley. Makes 8 servings.

NOTE: I chose to bake the chicken in a 375 degree F oven until internal temp reached 165 F (about 25 to 30 minutes).

LIMONE SAUCE
Makes 2/3 cup

6 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 tsp dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil

In a small bowl, whisk together all ingredients except olive oil. Whisking vigorously, add oil in slow steady stream until well blended.

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LINGUINI ALLA TRAPANESE
Makes 8 servings

1/4 cup olive oil
4 cloves garlic, finely chopped
2 cups grape or cherry tomatoes, halved
Coarse salt and freshly ground black pepper
1 pound linguini, cooked according to package directions and drained
1/2 cup chopped fresh basil leaves plus extra for garnish
1/4 to 1/2 cup freshly grated parmigiano-reggiano cheese
1 to 2 tablespoons extra virgin olive oil

In large skillet, heat the 1/4 cup olive oil over medium heat. Add garlic; cook for 30 seconds. Add tomatoes; season with salt and pepper. Reduce heat and simmer, stirring occasionally for 3 to 4 minutes.

Add cooked linguini and basil to tomato sauce, stirring to coat pasta thoroughly. Place in large serving bowl. Top with parmigiano-reggiano. Drizzle olive oil over top. Garnish with additional basil.

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POMODORO SICILIANO
Makes 8 servings

4 bite-size red potatoes, halved
1 teaspoon salt
1 package (8 oz.) French green beans (raw, not frozen)
3 red heirloom tomatoes (1 1/2 to 2 lbs.), cut into wedges
3 yellow tomatoes (1 1/2 lbs.), cut into wedges
1 can (14 oz.) artichoke hearts, drained and halved
8 oz. fresh mozzarella (1 inch balls), halved
1/4 pound pitted large green olives without pimiento (about 2/3 cup)
1/3 pound pitted kalamata olives (about 2/3 cup)
3 to 4 tablespoons extra virgin olive oil
1 to 2 tablespoons balsamic vinegar
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup chopped fresh basil

Place potatoes and salt in medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 8 to 10 minutes. Use slotted spoon to remove potatoes and plunge in large bowl of ice water; drain well. Return water to a boil. Add green beans; cook until crisp-tender, about 4 minutes. Use slotted spoon to remove green beans and plunge into ice water; drain well.

On large serving platter, arrange potatoes, green beans, tomatoes, artichoke hearts, fresh mozzarella, and olives. Drizzle oil and vinegar over vegetables. Season with oregano, salt and pepper. Sprinkle basil over top. Serve at room temperature.

NOTE: I was able to find adorable miniature heirloom tomatoes at Trader Joes and used them halved instead of the full-size ones called for in the recipe.

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FRAGOLE AL LIMONCELLO
Makes 8 servings

4 cups halved strawberries
6 to 8 tablespoons sugar
6 tablespoons Limoncello lemon liqueur
Sweetened whipped cream
8 fresh mint leaves

In medium bowl, combine strawberries, sugar, and Limoncello; gently stir until well mixed. Cover and chill 2 to 3 hours to develop flavors.

Gently stir strawberries; divide among 8 stemmed wine glasses or dessert dishes. Top with dollop of sweetened whipped cream. Garnish with mint leaf.