|Foods of the Lebanon|
|by Cassie Maroun-Paladin|
Strongly rooted in the culinary traditions of the Middle East and the Mediterranean, Lebanese food draws on the exotic tastes of these two styles.
Results 1 - 10 of 18 for capicola
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The optional lemon ... layer of torn capicola to cover the ... favorite in our family for many generations, and now, it can be a tradition in your family, too.
For pastry, combine ingredients, adding as much lukewarm water as needed to not make pastry that is not too dry. Let it double in size. Place ricotta ...
Combine ingredients for salad and allow to stand overnight so that flavors can mingle. Slice the bread in half, slicing off the top portion (like a ...
1. Lightly salt ... turning once, layer capicola and then cheese ... cheese is melted. 7. Serve with a glass of Chardonnay or Chianti. , Bloomingdale IL
Set panini press ... pieces of hot capicola. Top that ... on panini press and close for about 2-3 minutes until lightly browned and grilled lines appear.
13 x 9 pan – greased and flour pan very well on bottom, inner corners and up sides. All meats should be purchased in solid chunks as you will be ...
Heat oven to 350°. Let dough thaw. On a floured flat surface, roll out bread dough, oblong; approximately 12 – 14” in length, 7 – 8” in width. With a ...
Combine all ingredients in very large bowl. Top with favorite Italian dressing or oil and vinegar. Chill and serve with crusty Italian bread or bread ...
Chop boiled ham and capicola or salami very ... degrees until browned. Pour sauce over meat and continue to bake; about 1/2 hour. Serve with cooked spaghetti.
Break lettuce into pieces and spread over a very large platter or tray. Invert can of tuna in center and surround with rolled anchovies. Alternately ...
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