Baked Oysters Bella

If you like celebrity chef Tyler Florence's recipe for the classic Oysters Rockefeller,

you're gonna LOVE this recipe!

We've created the same classic -style recipe flavor with half of the ingredients and prep time. 

More time to enjoy eating! 

{Baked Oysters Bella} 

Ingredients: 

1/2 cup Spinach Artichoke Bruschetta Topping

1 Tablespoon Parmesan cheese

pinch chili flakes, optional 

kosher salt 

2 dozen fresh oysters, shucked and oyster left on shell 

Directions: 

Top each oyster with 1 teaspoon of the spinach artichoke topping. 

Sprinkle the cheese and chili flakes on the topping.

Bake in a 425 degree until topping is brown and bubbly.

Serve immediately, preferably with Prosecco! 

buon appetito!

Grilled Vegetable Gazpacho

Grilled vegetable Gazpacho

Ingredients:

1      small zucchini, yellow squash, red onion, golden pepper, cucumber and ear of corn.

Slice the squash, onions and golden pepper into slices. Remove the husk from the corn, but pulling it back.  Toss or brush the vegetables lightly with olive oil and grill.

Cut the grilled zucchini, onion and pepper into ¼ into dice.

Peel and cut cucumber into ¼ inch dice {remove seeds if not seedless}

Remove the kernels from the corn. 

1 clove                        fresh garlic, chopped

1 tbsp.                         Extra virgin olive oil

1 (6 oz.) jar                        Sweet pepper pesto

2 cups                        Roasted tomatoes pureed and strained or tomato juice

Dash                                    hot pepper sauce, optional

½ tsp.                                    Cabernet  or red wine vinegar

¼ cup                        fresh cilantro, chopped

In a large bowl, combine the tomato puree or juice, garlic and vinegar. Season to taste. Add the grilled vegetables and cucumbers.  Add the cilantro.

Chill until ready to serve.  Top with yogurt mixed with chive blossoms and fresh squeezed lime juice. Garnish with cilantro.

Serves 6-8 as a first course.

Buon appetito! copyright 2011 Alisa Barry

White Bean + Tuna Tomato Basil Salad

White Bean and Tuna Tomato Basil Salad

1-16 oz. can cannellini beans, rinsed and drained

12 oz. canned albacore tuna

1 pint sweet 100’s or grape tomatoes, cut in half

3 tablespoons basil leaves, sliced in thin strips

½ cup fennel, sliced in thin strips

¼ cup red onion, chopped

1 tablespoon chopped fresh garlic

juice of 1 lemon

1 tablespoon Bella Cucina Cabernet Vinegar

¼ cup Bella Cucina Sun-Dried Tomato Pesto

1 teaspoon freshly cracked black pepper

1 tablespoon kosher salt

4 tablespoons Bella Cucina Extra Virgin Olive Oil

In a large bowl, add cannellini beans, tuna, tomatoes, onion, fennel, red onion and garlic.

In a separate small bowl, whisk add lemon juice, vinegar, pesto, pepper and salt whisking until smooth. In a slow steady stream, drizzle in olive until whisking constantly until emulsified.

Pour the sun-dried tomato vinaigrette over the bean and tuna mixture. Toss gently until well-coated. Add the fresh basil and toss once more just until combined.

Serve as a salad over fresh arugula greens.

Serves four

Buon appetito! copyright 2011 Alisa Barry

Pickled Ramps + Radishes

French Breakfast radishes
Ramps *

Tuscan Rose Salt
Cabernet Vinegar
Organic Sugar


Buon appetito! copyright 2011 Alisa Barry