Seared Carpaccio 

Mussels with Radicchio

Bruschetta with Fresh Tomatoes & Garlic

Seared Carpaccio 
(Serves 6) 

Ingredients:

350 gr. or 12.5 oz   Eye of Round
18                         Mushrooms
180 gr. or 6 oz       Parmigiano    
        Reggiano cheese, thinly sliced

Method:

1.  Heat the oil in a medium pan, add the garlic, onions and cook until the onions are soft or translucent (about 12 minutes).

2.  Raise the heat and add the tomatoes and all the herbs, salt and pepper to taste.  Add the water and simmer for about 1 hour, stirring occasionally.

3.  Allow the soup to rest for 20 minutes or so.  Serve hot with the grated Parmigiano and the toasted Italian bread.

Ingredients:

Dressing:

1Tbsp. or 15 ml. wine vinegar (lemon juice may be substituted)
4 Tbsp. or 60 ml. extra virgin olive oil
salt and pepper to taste

Method:

1. Separate mussels from shells and keep only half of the shells.
2. In frying pan, heat olive oil and sauté onion until transluscent. Add radicchio and continue to sauté until radicchio is soft. Adjust taste with salt and pepper.
3. To prepare the dressing: combine vinegar, salt and pepper, whisk in oil, drizzling slowly. Continue to whisk until it reaches a creamy consistency.
4. Assemble for serving: Place a small teaspoon of the radicchio mixture in every shell adding one mussel on top. Season with dressing and serve.

Ingredients:

2 medium firm tomatoes
1 clove garlic, minced
6 fresh basil leaves, shredded OR 1 tsp. dry
½ tsp. or 2 ml. dried oregano
2 tsp. or 10 ml. chopped parsley
salt and freshly ground black pepper to taste
½ cup or 125 ml. extra virgin olive oil
24 slices crusty Italian bread, cut 1/4 inch thick

Method:

1. Wash and core tomatoes. Finely chop tomatoes or in food processor. Add garlic, basil, oregano, parsley, salt, pepper and olive oil and mix well.
2. Toast bread by placing over a hot grill or under a broiler until golden on both sides.
3. Spoon the tomato mixture over each bread slice, arrange on a large platter, and serve.