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How To make Basil Cheese Torta with Red Bell Pepper Strips & Pine Nuts
1/2 lb Cream cheese; softened
4 tb Butter; softened
3/4 c Basil pesto
1/2 lb Provolone, thinly sliced
1/4 c Toasted pine nuts
1 Red bell pepper; roasted,
peeled, seeded, and :
cut into 3" x 3/8" strips 1 sm Jar sun-dried tomatoes
-- (packed in olive oil) Fresh basil for garnish Mix cream cheese and butter with a fork; add pesto and mix well. Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side. Make a thin layer of provolone slices on the bottom and partially up the sides. Spread 1/3 of the pesto mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers. Chill overnight or for several days. Serve at room temperature on a platter wreathed with fresh basil sprigs. Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish. NOTE: Torta may be presented inverted or not. Keeps several weeks refrigerated. Although best served at room temperature, it slices best chilled. I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes. VARIATIONS: =========== Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture. Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes. Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts. Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen Mintzias
How To make Basil Cheese Torta with Red Bell Pepper Strips & Pine Nuts's Videos
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List of Italian dishes | Wikipedia audio article
This is an audio version of the Wikipedia Article:
List of Italian dishes
00:00:54 1 Dishes and foods
00:01:07 1.1 Antipasti (appetizers)
00:02:09 1.2 Zuppe e salse (soups and sauces)
00:02:19 1.3 Pane (bread)
00:02:28 1.4 Common pizzas
00:04:22 1.5 Pasta varieties
00:04:30 1.6 Pasta dishes
00:04:39 1.7 Rice dishes
00:04:57 1.8 Pesce (fish dishes)
00:05:06 1.9 Carne (meat dishes and cured meats)
00:05:17 1.10 Verdura (vegetable dishes)
00:05:49 1.11 Nut dishes
00:06:12 1.12 Vino (wines)
00:06:21 1.13 Formaggi (cheeses)
00:06:30 1.13.1 Cheese dishes
00:06:40 1.14 Desserts and pastry
00:06:49 1.15 Caffè (coffee)
00:08:11 1.16 Famous dishes
00:08:49 1.17 Special occasions
00:09:56 1.18 Unique dishes and foods by region
00:10:06 1.18.1 Friuli-Venezia Giulia
00:10:15 1.18.2 Veneto
00:10:22 1.18.3 Trentino-Alto Adige/Südtirol
00:10:52 1.18.4 Lombardia
00:11:51 1.18.5 Val D'Aosta
00:12:08 1.18.6 Piedmont (iPiemonte/i)
00:13:25 1.18.7 Liguria
00:18:12 1.18.8 Emilia-Romagna
00:23:59 1.18.9 Toscana
00:26:30 1.18.10 Umbria
00:27:25 1.18.11 Marche
00:29:40 1.18.12 Lazio
00:30:24 1.18.13 Abruzzo and Molise
00:32:01 1.18.14 Campania
00:35:19 1.18.15 Apulia (iPuglia/i)
00:38:20 1.18.16 Basilicata
00:39:09 1.18.17 Calabria
00:39:16 1.18.18 Sicily (iSicilia/i)
00:40:30 1.18.19 Sardinia i(Sardegna)/i
00:41:00 2 Ingredients
00:41:31 3 Herbs and spices
00:41:40 4 See also
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SUMMARY
=======
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
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The master of Italian cuisine teaches us 3 classic courses; tagliatelle, tagliata, and Amalfi lemon tart.
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2:51 Beef prep & home-made pesto
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19:08 Roast datterini tomatoes
21:45 Frying the beef & borlotti beans
33:06 Final steps on the main
39:02 Wine tasting!
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