Gnocchi Verdi with Prosciutto

When I go to a new Italian restaurant I will usually judge the quality of their food by how good their gnocchi are. I have never been very good at making gnocchi myself so it was something I looked forward to when I went out. Well that has finally changed. I have finally learned how to make soft, light, pillowy, gnocchi by microwaving the potatoes instead of boiling them. The enemy of gnocchi is water. Less is better. If the gnocchi dough is too wet you will need to add extra flour which makes them heavy.

Makes 6-8 servings

Gnocchi Ingredients

2 ¼ lb Idaho or Russet Potatoes, skin on (be exact)

5 oz Frozen Chopped Spinach (thawed & cooked)

2 ¼ C All-Purpose Flour, plus extra for the board

¼ C Grated Parmigiano or Romano Cheese

1/8 tsp Freshly Grated Nutmeg

1/8 tsp table Salt

1 Lg. Egg

 

Sauce Ingredients

½ C Extra Virgin Olive Oil

¼ Lb. Proscuitto (chopped fine)

3 Cloves Garlic (minced)

¼ C Grated Parmigano or Romano Cheese

Place exactly 2 ¼ pounds of washed Idaho potatoes on a microwaveable plate and pierce the potatoes with a fork to let the steam out. It is critical that you have as close to 2 ¼ pounds of potatoes as possible or it will throw off the entire recipe, use a scale. Place the potatoes in the microwave on high for 10-14 minutes or until they are fork tender. Let them cool to room temperature.

Place half a box of frozen chopped spinach (5oz) and 1 tablespoon water into a 1-quart covered casserole dish. Cover and cook 7 minutes in the microwave on high, stirring once half way through. Place the cooked spinach into a strainer and press out all of the water (see photo). Note: you can cook the entire box and save half for another meal.

Slice the potatoes in half and scoop out the potatoes using a tablespoon (see photo) and discard the skins. Using the large holes on a box grater shred the potatoes onto your work surface.  Add the chopped spinach to the potatoes and mix well, it will be very wet (see photo). Add the flour, Parmigiano, salt, nutmeg and egg and knead until smooth. Be patient here. You will need to mix for several minutes. At first it will feel dry but as you knead it, the water from the potatoes will hydrate the flour and it will come together. Add a little flour if it is sticky. Let it sit for ten minutes to finish hydrating.

Cut the dough into 10 equal pieces. Take each piece and place it on a lightly floured board. Using the palms of your hands, roll out the dough into a long log or rope (see photo). Roll out from the middle, stretching the dough as you go until it is ½ to 1 inch thick (see video). Cut each log into ½ inch pieces. Roll a fork over the top of each piece to form grooves. Place the gnocchi on a floured cookie sheet.

Bring a large pot of water to a rolling boil and add 1 tablespoons of table salt.

To make the sauce, heat the olive oil over medium high heat until shimmering. Add the chopped proscuitto and stir until it starts to crisp. Add the minced garlic and cook for 30 seconds. Pour the sauce into the bowl that you will use to serve the gnocchi.

Add the gnocchi to the pot. As soon as they float to the surface remove them with a slotted spoon or spider scoop and put them into the serving dish with the sauce. Mix together with the sauce then add ¼ C of Parmigiano or Romano cheese to the top.

 

If you are not cooking them the same day, place them on a cookie sheet in a single layer and freeze them. Put them into the boiling water frozen, do not thaw them before cooking.

To print a copy of this recipe go to Gnocchi Verdi.

Peach Ice Cream

My wifes favorite fruit is peaches. But I find it very difficult to find ripe sweet peaches in the grocery store. When I do find them I tend to go crazy and all sorts of dishes with peaches. We were able to go out to western North Carolina and go peach picking this year and find some sweet ripe fruit. However, they quickly started to overripen so I had to act quickly making peach jam and peach ice cream.

Ingredients

2 C Ripe Peaches (pitted and cut into ½ “ chunks) *

1 ¼ C Sugar (divided)

1 TBS Lemon Juice

2 TBS Peach Schnapps

2 C Heavy Cream

1 C Whole Milk

½ tsp Vanilla Extract

4 Egg Yolks

In a medium bowl, mix the sliced peaches ½ cup sugar, lemon juice, and peach schnapps. Cover and let them macerate for 2 to 12 hours. This will draw out some peach juices to help concentrate the peach flavor.

Preheat oven to 425F and adjust the oven rack to the middle position.

Cover a large rimmed baking sheet with aluminum foil and cover with cooking spray. Spread the macerated peach chunks in a single layer on the cookie sheet and bake until the juices start to caramelize and turn brown at the edges of the sheet, about 20-25 minutes.

Remove the peaches to a bowl and allow to cool to room temperature. Once cooled, place them in the refrigerator for at least 1 hour.

In a medium saucepan, combine the remaining ¾ cup sugar, heavy cream, milk, and vanilla. Bring to a light boil stirring frequently.

In a separate medium bowl whisk the egg yolks. Slowly stream in 1/3 of the boiled cream mixture while whisking. This will temper the eggs, preventing them from scrambling. Return the remaining cream mixture to the stove with the heat on. Slowly pour the egg mixture into the cream mixture, whisking constantly. The custard mixture will thicken as it comes to a boil. Remove from the heat and pour through a strainer into a bowl set over ice. This will remove any clumps that may have formed. Stir the custard until cold.

Transfer the cold custard to an ice cream maker and follow the manufacturers instructions. When the ice cream is almost completely set add in the peach chunks and continue to frre until done. Place in a covered container in the freezer for at least two hours before serving.

Intensifying Peach Flavor

Peaches have been breed for their ability to resist bruising and be shelf stable. This has resulted in a lack of peach flavor. This was especially evident in North Carolina this summer where we had record amounts of rain. I saw a peach in a roadside stand that was 2 ½ pounds and the size of a small ball. The oven drying that I did in this recipe concentrates the flavor and makes any dessert “peachier”. The addition of the Peach schnapps also intensifies the peach flavor and makes the ice cream creamier.

* Pronto Substitutes

Peaches – You can peel the peaches if you prefer but I did not for this recipe. Only use ripe peaches, do not use overripe squishy peaches.

Peach Schnapps – You can also use Peach Brandy.

To print a copy of this recipe go to Peach Ice Cream.

Neapolitan Meatloaf with Caramelized Onions

Makes 8 servings

Sunday dinner in my house usually involved pasta and meatballs. This meatloaf recipe was inspired by my mother’s meatballs and my love of caramelized onions. This comfort food combines the savory tastes of a meatball with the sweet taste of caramelized onions. You can prepare it up to 24 hours in advance, then bake and serve.

Ingredients

1 Lg. or 2 Small Yellow Onions (sliced)

2 tsp Olive Oil

3 Cloves Garlic (Minced) *

½ C Italian Style Bread Crumbs

2 Lg. Eggs (whisked)

1 tsp dried Basil

2 tsp Fresh Parsley (chopped)

½ tsp Kosher Salt or ¼ tsp Table Salt

10 Grinds Black Pepper

4 Sundried Tomatoes (Chopped)

2 TBS Grated Romano or Parmesan Cheese

1 ¼ Lb 85% Ground Beef *

1 C Tomato Sauce (divided) *

Preheat oven to 350°F.  Spray a rimmed baking sheet or baking pan with cooking spray.

Heat the olive oil in a medium skillet over low heat.  Slowly cook the onions until they turn a golden brown.  This will take 15-25 minutes and you need to frequently stir the onions to keep them from burning.  When the onions are dark golden brown add the garlic and cook for an additional 60 seconds.

Mix all ingredients except the beef and the tomato sauce in a large bowl to combine.  Add the beef and ½ C tomato sauce and mix together with your hands until it is just combined.  Do not over mix or it will toughen the meatloaf. Transfer the mixture to the baking tray and form into a loaf shape.

Bake for 30 minutes and then pour the remaining ½ cup of tomato sauce over the top of the meat loaf and return to the oven. Continue baking until an instant-read thermometer inserted into the middle of the meatloaf reads 160°F.  This should take a total of 45-55 minutes. Transfer the meatloaf to a cutting board and let it stand for 10 minutes before cutting. Cut into 8 slices.

* Pronto Substitutes

Minced Garlic – you can substitute 1 heaping teaspoon of minced garlic from a jar — I always have this in my refrigerator.

Ground Beef – You can use a combination of ground beef and ground veal for a richer taste or you can substitute a leaner ground beef but the meatloaf will come out dryer and less flavorful.

Tomato Sauce – You can use canned tomato sauce or your favorite jarred or homemade tomato sauce.

How to Caramelize Onions

Caramelizing an onion converts starch to sugar creating a savory delight that can top a steak, be mixed with other vegetables, or added to a dish like this meatloaf. The key to caramelizing onions is patience.  You need to cook the onions over medium low heat, stirring frequently for 15 – 25 minutes or until they turn a deep golden brown. Any extra caramelized onions can be frozen in an airtight container for up to 3 months.

To print a copy of this recipe go to Neopolitan Meatloaf.

Spiedini Kabobs with Caprese Relish

Just in time for Labor Day – the best chicken kabobs you will ever eat. I recently attended an Italian society picnic where I was introduced to home-made Spiedies. The name derives from the Italian spiedini or spiedo ("skewer" and "spit"). I case you are not familiar with Spiedies, the dish originated in Binghampton NY and consists of cubes of chicken, pork, lamb, veal, venison or beef which are marinated for at least 2 days, grilled on spits and served in a submarine roll. The key to this dish is the marinade which consists of fresh herbs, oil and vinegar which penetrate deeply into the chicken. This is one dish that you do not want to substitute dried herbs. It will not taste the same.

Marinade Ingredients

¾  C Olive Oil

¼  C White Vinegar

5 TBS Fresh Mint (finely chopped)

5 TBS Fresh Parsley (finely chopped)

2 TBS Fresh Oregano (finely chopped)

1 tsp Fresh Lemon Juice

2 Cloves Garlic (minced)

1 Bay Leaf (finely crushed)

2 tsp Kosher Salt

1 tsp Freshly Ground Black Pepper

1½  tsp Crushed Red Chile Flakes

Caprese Relish*  (optional)

1 pt Cherry Tomatoes (quartered)

1 lb Fresh Mozzarella (cut into 1” pieces)

¼ C Fresh Basil (chopped)

1 TBS Capers (drained) – Optional

¼ C Extra Virgin Olive Oil

¼ C Red Wine Vinegar

1/8 tsp Table Salt

Additional Ingredients

1½ lb Boneless Chicken Breasts (cut 1¼″ cubes) *

10 wooden skewers (soaked in water for 30 minutes)

Potato Hot Dog Roll or Hogie Roll (toasted) *

In a large zipper top bag, mix all of the marinade ingredients. Cut the chicken into 1” square pieces and place them in the marinade. Marinate for at least 24 hours or up to 48 hours. Squeeze any air out of the bag and refrigerate until you are ready to grill.

Mix the ingredients for the Caprese Relish in a small bowl. This can be made up to 24 hours in advance.

Heat your grill to medium high. Brush the grill with oil. Thread the chicken onto the skewers while your grill is heating. Grill until the chicken is slightly charred and has reached a temperature of 165°F using an instant read thermometer.  Place a skewer of chicken on a toasted Potato Hot Dog Roll and serve immediately topped with a spoonful of Caprese Relish.

NOTE: It’s very easy to overcook the chicken. Use an instant read food thermometer to ensure that the chicken is cooked to 165°F. If you overcook it, the chicken will be dry and tough.

* Pronto Substitutes

Chicken – You can substitute lamb, pork, venison or beef.

Rolls – you can substitute a baguette or your favorite sub roll.

Caprese Relish – If you don’t want to make the Caprese relish just sprinkle with some fresh squeezed lemon juice.

To print a copy of this recipe go to Speidini Kabobs with Caprese Relish.

Fig Pancakes

When I lived in New York, the older Italians loved their figs but they had to wrap their fig trees in tar paper to prevent them from freezing in the winter. That’s way too much work for me. Having a fig tree that is low maintenance is one of the benefits of living in the south. All you need to do is fertilize and water it.

Sundays or company always means a big brunch in our house. On those really special occasions I tend to go all out, especially if it’s August and we can’t figure out what to do with all of the figs that are ripening on our tree. This pancake recipe with fresh figs may be a little over the top, my wife says it’s like eating dessert for breakfast, but it’s worth it. If you want to tone it down a bit just eliminate the fig jam and the Nutella^®. The fig pancakes are still great with just maple syrup.

Makes 12 Pancakes

Dry Ingredients

2 C All-Purpose Flour

½ tsp Baking Soda

1 tsp Baking Powder

1 tsp Kosher Salt or ½ tsp Table Salt

2 tsp Sugar

 

Wet Ingredients

2 Lg Eggs

2 C Buttermilk (1 Pint)

4 TBS Melted Butter (cool before adding)

1 Stick Butter (for greasing the pan) *

1 ½ C Fresh Figs *

Fig Jam

Nutella^® Chocolate Hazelnut Spread *

¼ C Chopped Hazelnuts (optional) *

Directions

Mix the dry ingredients in a medium bowl with a whisk and set aside.

Heat an electric griddle to 350°F or a shove top griddle to high.

In a separate bowl, whisk together the eggs, buttermilk and the melted butter until thoroughly combined. Pour on top of the dry ingredients and, using a whisk, mix until just combined and some lumps still exist. Don’t over mix or you will have tough pancakes. These will make thick pancakes. If you like thinner pancakes add a little milk to thin out the batter.

 

Cut the stems off of the figs and chop them into ½ inch cubes.

Butter the griddle and place a small drop of batter onto the griddle to make sure it is hot.

Wipe off the griddle with a paper towel. If you have too much butter you will get spotty pancakes.

Pour ¼ cup of the pancake batter onto the griddle and sprinkle with 1 ½ tablespoons of figs. Cook until bubbles begin to set around the edges of the pancake and the bottom of the pancake is golden brown. Flip the pancakes and cook another 2 to 3 minutes or until the pancake is set and golden brown.

Place one pancake on a plate and spread with fig jam. Place a second pancake on top and spread with a thin layer of Nutella^®. Sprinkle chopped hazelnuts on top.

* Pronto Substitutes

Butter – You can substitute Crisco^® Shortening for the butter.

Nutella – You can substitute Maple Syrup for the Nutella.

Hazelnuts – You can substitute chopped Pecans or whole toasted Pine Nuts

Figs – You can substitute Blueberries but it will taste totally different

Buttermilk

Now some of you may be tempted to substitute regular milk for the buttermilk…don’t do it. The buttermilk is an important flavoring component of pancakes and gives pancakes its distinctive flavor. Even those packaged pancake mixes have powdered buttermilk in them.

Summer Squash w Herb Citrus Dressing

If you grow squash in your garden you inevitable reach a point in the summer where you trying to figure out what to cook with it next. I faced this dilemma recently when a friend “gave me” a whole box of vegetables including a multitude of summer squash. It was raining and I could not grill the squash so I decided to sautee/baked thick slices of yellow squash then bathe it in herb citrus vinaigrette. So imagine fresh, sautéed, summer squash infused with a citrus herb dressing that will be a perfect accompaniment to any meal.

Makes 4 servings as a side

Herb Citrus Vinaigrette Ingredients*

¼ C Sugar

2 TBS Water

2 TBS White Balsamic Vinegar *

1 TBS Dijon Mustard

2 tsp Lime Juice

2 tsp Lemon Juice

2/3 C Extra Virgin Olive Oil

2 tsp Fresh Parsley (minced)

½ tsp Dried Basil

¼ tsp Dried Oregano

¼ tsp Table Salt

1/8 tsp Fresh Ground Black Pepper

Ingredients*

1-2 large Summer (Yellow) Squash (sliced ¾”)*

Salt and Pepper to taste

2 TBS Olive Oil

4 TBS Herb Citrus Vinaigrette (see below) *

12” Oven Safe Frying Pan

To make the herb vinaigrette place the sugar through the lemon juice into a blender and turn on to high. Slowly drizzle the olive oil into the blender until emulsified. Add the remaining ingredients and pulse 1-2 time until incorporated. Pour into a jar and refrigerate at least 1 hour or until needed. Save what you do not use for this recipe to dress a salad or marinate a steak.

Preheat oven to 400°F.

Slice the squash into ¾” disks and place the disks on paper towels to dry. Sprinkle the tops with salt and pepper. (see photo)

Heat a 12” oven proof skillet over medium high heat until hot and add the olive oil. When the olive oil starts to shimmer add the slices of squash to the pan in a single layer. Sautee each side until light brown (see photo). Place the entire frying pan into the oven and cook until crisp tender (about 5 minutes). Place the cooked squash into a bowl and toss with the herb citrus dressing. Serve hot or cold.

*

* Pronto Substitutes

Herb Citrus  Dressing – substitute Italian dressing

White Balsamic Vinegar – substitute distilled white vinegar.

Yellow Summer Squash – substitute zucchini

To print a copy of this recipe go to Herb Citrus Summer Squash.

Italian Fusion Cookbook

If you have been a follower of my blog over the past two years you will be happy to find out that I've compiled many of the recipes as well as some new ones in a richly illustrated cookbook. 

With over 100 recipes, you will never have to search my blog for a recipe again. Italian Fusion is unique cookbook that fuses Italian flavors and ingredients with American dishes to creates a new flavor profile. It will stimulate your pallet and satisfy cravings that you did not even know you had. Have you let your imagination spice up your cooking?

To purchase a copy of my new cookbook go to Italian Fusion Cookbook.

Molto Grazie!

Gorgonzola & Proscuitto California Roll

I have always enjoyed California rolls at Japanese restaurants.  Here is my take on an 
Italian version of a California roll. The saltiness of the prosciutto contrasts with the sharp taste of the gorgonzola and the sweetness of the roasted peppers to provide you with an explosion of flavor in your mouth. These rolls are great as part of a meal or as an elegant appetizer for your next party.

Ingredients

8 oz Gorgonzola Cheese

2 TBS Heavy Cream

3 oz Prosciutto (thinly sliced)

½ C Marinated Roasted Red Peppers*

Bring the gorgonzola to room temperature. Place the gorgonzola and the heavy cream into a medium bowl and beat with an electric mixer until it has thoroughly mixed. Place the cheese mixture into a quart zipper seal bag and snip off the tip for piping.

Cut the marinated roasted red peppers into ½ inch strips.

 

Cover a sushi roller with plastic wrap. Place 3 pieces of prosciutto on the plastic wrap across the sushi roller (see photo) making sure the pieces overlap. Pipe two strips of cheese along the middle of the two closest strips of proscuitto and spread it out with wet fingers. Place two more strips of roasted red peppers next to the cheese. Do not place anything on the third strip of proscuitto.

Tightly roll up the California roll. Cut the roll into 1 inch sections and secure with tooth picks.

To print a copy of this recipe go to California Roll.

Roasted Tomato & Eggplant Sauce

I recently joined a local Italian organization called the Sons of Italy which sponsors events throughout the year to help preserve the Italian culture. At a recent dinner, a member prepared a roasted tomato sauce that was wonderful fresh, chunky and had a unique flavor that elevated pasta to an entirely new level. This pasta sauce is different from the traditional sauce that is thick and cooked for hours. It’s made with fresh tomatoes and eggplant that are roasted in the oven and chopped in a food processor.

Makes 4-6 cups of sauce

Ingredients

2.5 lb Roma Tomatoes (cut in 8ths) *

2 Lg Yellow Onions (peeled & cut in 8ths)

1 Lg Purple Eggplant (peeled & diced in 1” cubes)

6 Cloves Garlic

¼ C Olive Oil

1 tsp + 2 TBS Kosher Salt

1/8 tsp Hot Pepper Flakes (optional) *

¼ C Fresh Parsley or 2 TBS dried Parsley

1 TBS Dried Oregano

½ tsp Ground Black Pepper

1 Lb Penne Pasta

Preheat oven to 425°F

Cut each tomato and onion into 8 pieces and place them in a large roasting pan. Peel the eggplant and dice it into 1” cubes. Place the diced eggplant and the garlic cloves in the roasting plan. Pour the olive oil, 1 tsp of salt and the red pepper flakes over the vegetables and mix to thoroughly coat. Roast them in the oven for 45 minutes to an hour until soft and slightly caramelized (the onions will just start to turn brown). Do not let them burn! Turn the vegetables every 10-15 minutes.

While the vegetables are roasting, put 2 tablespoons of kosher salt into a large pot of water and bring to a boil.

Using a slotted spoon, transfer the roasted vegetables into a food processor making sure that you do not fill the processor more than half full. Pulse 10 time and repeat with remaining batches of vegetables. Transfer to a medium sauce pot and add the parsley, oregano and black pepper and bring to a simmer. While the sauce is heating up cook the pasta al-dente. Drain the pasta and top with the roasted tomato eggplant sauce.To print a copy of this recipe go to.

Fresh Tomato Sauce

I usually use canned tomatoes to make sauce, however this is a great way to use vine ripened tomatoes from the garden or farmers market. It’s easy and fast yet yields a fresh, chunky and savory sauce that everyone will enjoy. It also freezes well.

* Pronto Substitutes

Tomatoes – you can use regular tomatoes but drain off the liquid before putting them in a roasting pan.   

Red Pepper Flakes – If you are serving this to children you may want to skip the red pepper flakes.

To print a copy of this recipe go to Roasted Tomato & Eggplant Sauce.

Frank Andrassy from Andrassy’s Culinary Delight teaching us how to make Roasted Tomato Sauce.

Porchetta – Tuscan Barbecue

Growing up in New York there was always a butcher who made porchetta, a form of Tuscan barbecue. After trying a dozen different recipes I’ve finally come up with a recipe that brings back those childhood memories. All you have to do is butterfly a pork loin, load it with a savory stuffing of fresh herbs, roll it up, and cook it very slowly. What you end up with is the most mouthwatering, flavorful pork that you have ever eaten in your life. 

Makes 12 servings

Ingredients

3 Sprigs Fresh Thyme (chopped)*

3 Sprigs Fresh Rosemary (chopped)*

10 Fresh Sage Leaves (chopped)*

2 Cloves Garlic (minced)

1 ½ tsp Kosher Salt

1 tsp Grated Black Pepper

4 TBS Olive Oil (divided)

1 TBS Fresh Squeezed Lemon Juice

2 lb Pork Loin

Butchers Twine

White Wine for Basting

Preheat oven or grill to 250°F.

Remove the thyme and rosemary from their stems and along with the sage chop them finely. Place the chopped herd, minced garlic, ½ teaspoon salt and the pepper into a mortar and pestle and grind until smooth. Add 2 tablespoons of olive oil, 1 tablespoon of fresh squeezed lemon and the lemon zest to the herb mixture and mix. Reserve 1 TBS. NOTE:

if you do not have a mortar and pestle pulse in food processor.

Butterfly the pork roast by first trimming off any excess fat leaving at least ¼ inch of fat (see photo). Using a sharp knife slice open and butterfly the loin, until you can roll it flat (see photo).

Lay the butterflied pork loin fat-side down and spread the herb paste evenly over the top. Roll the pork back up with the fat layer on the top creating a pinwheel (see photo). Truss it

with butchers twine making sure to tie the ends (see photo). Rub the outside of the meat with 2 tablespoons olive oil, 1 teaspoon kosher salt and the reserved tablespoon of herb paste. Place in a roasting pan with some white wine for basting.

Oven Method

Place in the preheated oven and cook for 2 ¼ to 2 ½ hours or until it reaches an internal temperature of 140°F. Baste often. Let it rest

for ten minutes tented with foil before slicing.  

Gas Grill Method

Cook indirectly for 2 ¼ to 2 ½ hours on cool side of grill or until it reaches an internal temperature of 140°F. Let rest for ten minutes tented with foil before slicing.  

To print a copy of this recipe go to Porchetta.

Quesadilla Trattoria

Quesadilla Trattoria

This unique fusion of Italian gives this Mexican dish a unique twist. This is a great way to use leftover chicken or buy a pre-roasted chicken from the grocery store and turn it into a unique sandwich.

Makes 4 Quesadillas

4 Burrito Sized Tortillas

4 tsp Basil Pesto

4 Slices Mozzarella *

4 Slices Provolone *

1 Jar Roasted Red Peppers

Olive Oil Cooking Spray

1 ½ - 2 C Cooked Chicken (shredded)

Lay out the tortilla shell and spread 1 teaspoon of pesto over ½ of the exposed shell. Spread ¼ of the shredded chicken over the pesto and top with roasted red peppers.  Top the peppers with 1 slice each of the mozzarella and provolone cheese then fold over the top of the tortilla.  Spray the tortilla with olive oil cooking spray and place in a large skillet that has been preheated over a medium high heat.  Using a spatula check the bottom of the quesadilla and cook until it is golden brown.  Flip over and brown the other side.  Serve immediately.

Quesadillas are supposed to be a quick and easy meal.  That is why I use either left-over chicken or I go to the grocery store and purchase a roasted chicken.  Roasted chickens can be used for a variety of meals and make this meal a snap.

* Pronto Substitutes

Pesto – To save time you can use store bought Basil Pesto or you can make your own.

Cheese – You can use preshredded cheese instead of the sliced and you can try other Italian cheeses such as Fontina.

To print a copy of this recipe go to Quesadilla Tratoria.