We load up our Italian flatbreads with thinly sliced chicken, Italian cheeses, homemade sweet & spicy Sicilian tomato jam, and fresh basil, then grill to crunchy perfection. Perfect for making ahead, or at your cook-out, our flatbreads are ready in minutes on the grill. Not grilling out? No problem! We’ve included instructions for a grill or sauté pan! Complete your Italian themed picnic and pick up some Bravazzi Italian Hard Soda!
INGREDIENTS
4 flatbreads, regular or gluten free
½ cup Sicilian tomato jam (recipe follows)
8-ounce package finely shredded mozzarella
8-ounces cooked boneless and skinless chicken breast, sliced very thin
12 basil leaves
Olive Oil
INSTRUCTIONS
Thinly spread 2 tablespoons of tomato jam on each flatbread. Sprinkle ¼ cup of the cheese over the tomato jam, then top ½ of each flatbread with 4 ounces of thinly sliced chicken. Add 3 basil leaves over the chicken and fold the flatbread in half. Brush one side lightly with olive oil and place on the grill – oil side down. Brush the other side, cook for 3 minutes; turn when lightly browned and cook on the other side for 2 minutes or until the cheese melts and the chicken is heated. Repeat procedure with remaining flatbreads. Remove from the grill, cut in half and serve. Makes 4 servings.
To cook in a skillet or grill pan: Heat a large nonstick skillet or grill pan over medium-high heat. Brush one side of the flatbread lightly with olive oil and place oil side down in the pan. Add a second flatbread and brush the other sides of both lightly with olive oil; cook 2 to 3 minutes on each side or until cheese melts and flatbread browns lightly. Repeat procedure with remaining flatbreads. Remove from the pan, cut in half and serve. Makes 4 servings.
Roasted Sicilian Tomato Jam INGREDIENTS
2 pounds Campari or any small sweet tomatoes
1 teaspoon salt
1 ½ teaspoons roasted ground cumin
1 teaspoon olive oil
1 cup sugar
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh grated ginger
1 teaspoon ground allspice
pinch cayenne
INSTRUCTIONS
INSTRUCTIONS
Preheat the oven to 350 degrees. Over a bowl, cut the tomatoes in half; using a spoon or your fingers, remove the seeds into the bowl, reserving the tomato water and seeds. Try to remove as many seeds as possible. Place the tomato halves in another bowl and toss with the salt and cumin. Oil a sheet pan with 1 teaspoon of olive oil. Place the tomatoes, skin side down, on the baking sheet and then in the oven; roast for 20 minutes. Remove from the oven and allow to cool slightly.
Strain the tomato seeds and water through a fine mesh strainer; press hard on the seeds to remove as much water as possible. Reserve the tomato water and discard the seeds. You should have about ½ cup of tomato water.
Slide the skin off the tomatoes and add the remaining tomato pulp to a large saucepan; discard the skins. Add the tomato water and the remaining ingredients. Bring the tomato mixture to a simmer and cook for 1 ½ hours until the jam is thick and sweet. Cool to room temperature. Store the jam in a tightly closed jar or container in the refrigerator. Makes about 1 -1 ½ cups of tomato jam.
Fresh Chef Experience’s Chef Kathy and Chef Jake has a great time at WAVE 3 with Dawne Gee discussing Bravazzi and some Italian picnic ideas during the WAVE Country with Dawne Gee’s DIY. Check out our you-tube link below for the video!
It’s time to picnic, and we have the perfect pasta salad. Delicious roasted vegetables are lightly dressed with a fruity olive oil and lemon juice, then topped with fragrant basil leaves. We also added crunchy toasted pine nuts for a great texture boost. Food safe at all temperatures – warm, room temperature, or cold – you can choose how you want to serve it. For a Gluten-Free version, try substituting with Gluten-Free Delallo Orzo Pasta.
INGREDIENTS
½ cup pine nuts
1 pint cherry or grape tomatoes
20 asparagus, tough ends removed, cut into 1 ½ inch pieces
4 tablespoons of olive oil
Kosher salt
4 green onions, white and green parts cut into ½” pieces
½ yellow bell pepper, cut into ½” pieces
½ red bell pepper, cut into ½” pieces
1 medium eggplant, skin removed, cut into 1” cubes
1 cup of Orzo Pasta, regular or gluten free
2 tablespoons fresh squeezed lemon juice
Zest of one lemon
¼ cup basil leaves, torn into small pieces
Fresh ground pepper to taste
INSTRUCTIONS
Preheat the oven to 350 degrees. Place the pine nuts on a baking sheet. Bake for 7-9 minutes or until the nuts turn golden. Remove from the oven and set aside to cool.
Place the tomatoes and asparagus in a bowl. Add 2 tablespoons of olive oil and a big pinch of salt. Gently toss to combine well. Pour onto a sheet tray and bake for 10 minutes shaking the pan in between. Remove from the oven and add the vegetables to another large bowl. Leave the remaining oil in the pan.
In the first bowl, add the onions and peppers. Add 1 more tablespoon of olive oil and a big pinch of salt. Gently toss to combine well. Pour onto the sheet tray and bake for 15 minutes. Using a spatula, turn the vegetables over at the halfway point. Remove from the oven and add the vegetables to the large bowl with the asparagus and tomatoes. Leave the remaining oil in the pan.
In the first bowl, add the cubed eggplant. Add 1 tablespoon of olive oil and a big pinch of salt. Gently toss to combine well. Pour onto the sheet tray and bake for 20 minutes. Using a spatula, turn the eggplant over at the halfway point. Remove from the oven and add the eggplant and any remaining olive oil to the large bowl with the other vegetables.
Bring a large pot of water to a boil. Add a handful of salt and cook the pasta following the package directions. Strain the water off and add the pasta to the vegetables. Toss gently to combine. Add the lemon juice, zest, toasted pine nuts and 1 more tablespoon of olive oil. Gently mix again. Taste and adjust seasoning with salt and pepper. Stir in the basil leaves.
Perfect for a spring breakfast, brunch, or dessert, our Sour Cream and Cardamom Quick Bread is swirled inside and topped with a delicious Walnut Streusel. Moist and delicious, you can also bake the bread in cute mini loaf pans to give as gifts.
Remember to avoid over mixing the batter; combine until the dry ingredients are just moistened. Be sure to bake in the center of a preheated oven and test for doneness by inserting a wooden pick into the center of the loaf. This quick bread freezes well, so you can bake ahead and wrap tightly in foil before freezing.
INGREDIENTS For the Cake 6 tablespoons unsalted butter, room temperature, plus more for the loaf pan
¾ cup sugar
1 large egg, plus 1 egg yolk, room temperature
1 teaspoon pure vanilla extract
¾ cup sour cream
1¼ cups cake flour
1 teaspoon baking powder
½ teaspoon cardamom
¼ teaspoon baking soda
¼ teaspoon kosher salt
For the Streusel ¼ cup dark brown sugar
½ cup all-purpose flour
1½ teaspoons ground cardamom
¼ teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small cubes
¾ cup chopped walnuts, toasted
For the Icing 1 cup confectioners’ sugar
1 tablespoon egg white powder
½ teaspoon vanilla
¼ cup milk
INSTRUCTIONS
Preheat the oven to 350 degrees. Grease an 8″x4″ loaf pan with softened butter. Then line the bottom and 8″ sides with one long piece of parchment paper. Be sure to have the paper long enough to hanging over the edges to help remove the loaf from the pan. Grease the parchment then flour the inside of the pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and all the sugar has dissolved into the butter. Add the egg and egg yolk, one at a time, then add the vanilla and sour cream. In a large bowl, combine the flour, baking powder, cardamom, baking soda, and salt. Turn the mixer to low and add the flour mixture to the batter, mixing until just combined. Remove the bowl from the mixer and stir the batter once or twice with a spatula to assure all ingredients are combined.
To make the cardamom streusel, in another bowl, add the brown sugar, flour, cardamom, salt, and butter. Using your fingers, cut in the butter until it forms a crumble. Insert the walnuts and combine.
Spoon half the batter into the pan and spread it out with an offset spatula. Sprinkle with 1/2 of the streusel. Spoon the rest of the batter in the pan, spread it evenly again, and add the remaining streusel on top. Place in the oven and bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at 10 minutes. Run a knife around the sides without parchment and using the excess parchment, carefully lift the cake out. Remove all the parchment paper and cool completely on a rack. Whisk the confectioners’ sugar and egg white powder. Add the vanilla and milk together, then whisk in the sugar/ egg white powder to make a thick icing. Using a fork, drizzle over the loaf. Let the icing set and serve.
Look for Chef Kathy, this Saturday, May 20 at 2:00 at Williams-Sonoma Lexington-Fayette Mall. Chef Kathy will be teaching a grilling menu from the Farmer’s Market Basket including:
Farm Stand Grilled Vegetable Spaghetti
Grilled Vegetable Crostini with Tomato Pesto
Strawberry Rhubarb Tarts with Whipped Cream
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