2 lbs ground sirloin
2 large eggs
1 cup bread crumbs
2 Tblsp dried Pagliacci oregano (or use fresh which has been finely chopped)
2 Tblsp dried Pagliacci basil (or use fresh which has been finely chopped)
1/4 cup chopped red onion
1/4 cup chopped golden raisins
2 tsp Alessi Sea Salt
2 tsp ground pepper
2 Tblsp Antica Italia Olive Oil Infused With Basil
2 cloves garlic, chopped fine
Mix together. Fry in 4 Tblsp vegetable oil. Delizioso!
Home-made pizza dough (use your favorite or buy ready made thin crust pizza crust)
Turkey pieces /chunks (left over from Thanksgiving)
Mezzetta Organics Pitted Kalamata Olives (use as desired)
Castella Imported Sun Dried Tomatoes (cut into thirds, use as desired)
Antica Italia Garlic Infused Olive Oil
Position crust on pizza tin.
Brush on Antica Italia Garlic Infused Olive Oil to cover entire pizza base.
Add turkey, sun dried tomatoes, kalamata olives as desired.
Sprinkle shredded mozzarella cheese over all.
Sprinkle more Antica Italia Garlic Flavored Olive Oil over all as desired.
Antica Italia Olive Oil: 1/3 cup + 3 Tblsp
4 cloves garlic, minced (ok to use already minced garlic)
2 lbs zucchini, trim, cut in half lengthwise, then cut crosswise into 1/4 inch slices
2 1/2 Tsp salt (we like sea salt or kosher salt)
3/4 lb plum tomatoes, seeded & diced
1/2 cup chopped fresh basil (do not used dried)
1/4 cup + a little more wine vinegar (look at the many vinegars offered at www.formatobrothers.com)
1 1/2 Tsp ground black pepper
1 package Farfalle pasta
Heat 3 Tblsp oil in a large frying pan. Do not overheat. Add garlic, zucchini, 1/2 Tsp salt. Cook about 5 minutes, til tender, stirring occasionally. Put zucchini into a decorative serving bowl & stir in tomatoes, basil, vinegar, 2 Tsp salt, pepper.
Cook Farfalle about 15 minutes or a little less, until just done. Drain & toss with the marinated zucchini & 1/3 cup oil. Buon Appetito!