Try these Italian recipes

By: | SCNow
Published: April 17, 2008

Today’s two recipes are ones I’ve been asked to find on the Food Network Web site. They are both from Italian cooks so I guess they can both be called Italian recipes, but they are variations on American favorites; deviled eggs and bread pudding.

Kicked Up Pimento and Tuna Deviled Eggs

8 hardboiled eggs, peeled and cut in half lengthwise, yolks removed and reserved separately

1/4 cup mayonnaise, homemade, if you have it

1 tablespoon extra-virgin olive oil

2 tablespoons chopped black or green olives

1 tablespoon minced red onion

1 tablespoon chopped pimento, plus thin strips for garnish, if desired

2 teaspoons minced parsley

1 teaspoon capers, drained

1/2 teaspoon white wine vinegar

1/4 teaspoon salt

1/4 teaspoon paprika, plus more for garnishing the tops

3 tablespoons drained and flaked light tuna packed in olive oil

In a small mixing bowl mash the egg yolks with the back of a fork. Add the mayonnaise and olive oil and mix until smooth. Add everything but the tuna and mix well to combine. Add the tuna and fold gently to combine, trying to keep the tuna flakes intact. Taste and adjust the seasoning, if necessary. Using a small spoon, divide the filling evenly among the wells of the cooked egg whites and garnish the top of each filled egg half with 1 or 2 small strips of pimento, if desired. Sprinkle lightly with paprika. Serve immediately or refrigerate, covered with plastic wrap, for up to overnight before serving.

NOTE: if refrigerating overnight, sprinkle with the paprika just before serving.

Serves: 6-8; Source: Emeril Lagasse, Food Network (Internet)

Strawberry Strata

4 oz. cream cheese, room temperature (about 1/2 cup)

4 oz. ricotta cheese, room temperature (about 1/2 cup)

8 eggs

2 cups milk

1 cup frozen strawberries, thawed and drained (about 10 oz.)

1/2 cup honey, warmed

1 teaspoon ground cinnamon

1 loaf Italian, French or Sourdough Bread, crust removed and cut into 1-inch cubes*

Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey cinnamon and bread. Pour into an 8 x 10 x 2-inch casserole/baking dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month. To bake, preheat the oven to 350 degrees. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees. Remove the foil and continue baking for 30 to 35 minutes.

*Original recipe calls for 1 (12 to 16-inch) ciabatta loaf, an Italian specialty bread probably not easily available in Marion.

Serves: 6-8

Source: Giada De Laurentiis, Food Network, (Internet)