Breaded Clams

Source : Italianfoodforever

Vongole Ripiene ~ This easy clam recipe makes a light, tasty appetizer, that is great year round. Use the freshest clams you can find for the best results.

:Serves 6-8:

by Deborah Mele

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36 Fresh Clams

1/2 Cup White Wine

1/2 Cup Water

1 Clove Of Garlic, Finely Minced

1/3 Cup Dried Bread Crumbs

3 Tablespoons Chopped Fresh Parsley

6-7 Tablespoons Olive Oil

Salt & Pepper

To Serve

Lemon Wedges


Lightly steam the clams for a couple of minutes in a mixture of the water and wine, until they open. Discard any that do not open. Remove the top shell from each and set them unto an ovenproof platter.

Mix together the remaining ingredients, with half of the olive oil, in a small bowl. Preheat the broiler. Spoon the crumb mixture over the clams, being careful not to pack the mixture down. Drizzle on the remaining olive oil. Broil until the crumbs are golden brown. Remove from the oven, and arrange either on individual plates, or a large platter with the lemon wedges and serve.

Note: To clean the clams before using, keep them in the refrigerator in a bowl filled with cool water. Add a few teaspoons of cornmeal or oatmeal to the water, and let them sit an hour or two. As the clams ingest the grains, they will clean themselves out of sand and dirt.

Shrimp Cocktail

Source : Italianfoodforever

Antipasti di Scampi ~ This is a nice, light appetizer, or party food. Buy the freshest shrimp you can find, and use ones medium large to large in size.

:Serves 4:

by Deborah Mele

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1 Pound Large Shrimps

1 Hard Boiled Egg

1 Teaspoon Dijon Mustard

3 Tablespoons Olive Oil

Jiuce Of 1/2 Lemon

6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It)

Dash Of Worcestershire Sauce

2 Tablespoons Dry Sherry

2 Tablespoons Heavy Cream

Salt & Pepper To Taste


To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs. Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool. Refrigerate until you are ready to serve them.

Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop the blender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are ready to serve.

To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange the shrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold.

Cured Salmon

Source : Italianfoodforever

This is a very easy recipe that can be served in many different ways.

:Serves 6:

by Deborah Mele

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Once the salmon is cured, or "cooked" in a lemon juice mixture and dressed, it can be served on slices of crusty bread, or garnished with various ingredients and served as a delicious appetizer.

Be careful not to leave the salmon in the lemon mixture too long, or it will be completely cooked. The goal is to cook or cure the salmon just to the point that it still has a little dark pink color in parts. In the photo, I served the salmon on a few arugula leaves, and then topped it with some slices of finely sliced onions, tiny grape tomatoes and capers, but the salmon is really so delicious on it's own you could serve it simply with a drizzle of olive oil, cracked black pepper, salt and a squeeze of lemon.


1 1/2 Pound Salmon Fillet

1/2 Cup Fresh Lemon Juice

1/2 Cup Dry White Wine

Cracked Black Pepper

2 Teaspoons Sugar

1/3 Cup Extra Virgin Olive Oil

Salt


To Garnish: (Choose As Desired)

Finely Sliced Red Onions, Or Chopped Green Onions

Capers

Chopped Tomato

Lemon Wedges


With a very sharp knife, cut the salmon into thin slices on the diagonal. Place in a large casserole dish, and pour the lemon juice and white wine over top. Cover with plastic wrap, and refrigerate for 2 to 2 1/2 hours, stirring once during this period. Pour the curing liquid off the salmon, and dress with the olive oil, salt and cracked pepper. Serve with garnish of choice.