My friend Julie Webb told me about a good restaurant in New Orleans called Mosca’s, so I did a little searching and found some of the restaurant’s recipes online. I had never heard of Italian Crab Salad, but it sounds good to me. It doesn’t say which kind of lettuce to use, but I’d use pretty much any kind except iceberg.
Italian Crab Salad
1 large Head Lettuce, rinsed and drained 3/4 cup Giardiniera (Italian Pickled Vegetable Salad), drained 1-1/2 to 2 cups lump crab meat, picked through for shells 1/2 cup onion, chopped 1 cup olive oil 1/2 cup red wine vinegar 1/2 teaspoon salt 2 cloves garlic, minced Break lettuce into bite sized pieces and combine with giardiniera, crab meat and onions. Thoroughly mix oil, vinegar, salt and garlic. Pour over lettuce, giardiniera and crab meat. Gently toss and serve. —kwc— This is another Italian recipe which would be a good side dish at Easter. I’m not sure why, but I have been craving artichokes lately. This recipe calls for frozen ones.
Baked Artichoke Casserole
1-1/2 cups fresh breadcrumbs 1/4 cup chopped parsley 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 tbsp dried Italian seasoning 1/2 teaspoon kosher salt Freshly-ground black pepper 2/3 cup extra virgin olive oil, plus more for the baking dish 1/4 cup fresh lemon juice 2 garlic cloves, minced Three 9-ounce packages frozen artichoke hearts, thawed and drained Preheat the oven to 325. Combine the breadcrumbs, parsley, cheeses, dried herbs, salt, and pepper in a medium bowl. Whisk together the olive oil, lemon juice, and garlic in a small bowl.
Rub the inside of a 13-by-9-inch (33 by 23 cm) baking dish with olive oil. Lay the artichoke hearts side by side in the dish. Distribute the crumb topping evenly over the artichokes, pushing it down in between them. Tap the dish on the counter to allow the crumbs to sink down into the cracks. Drizzle the olive oil dressing all over the crumb topping.
Cover the dish with foil and bake for 30 minutes. Increase the temperature to 375°F (190°C), remove the foil, and bake for 10 to 15 minutes, or until the crumb topping is golden brown. Remove from the oven and serve warm. —kwc— One more Italian recipe and we’ve got a whole meal.
Pork Scallopini with Lemon and Capers 4 thin boneless pork chops 8 fresh sage leaves 1/4 cup all-purpose flour Kosher salt and freshly- ground black pepper 4 tbsp butter, divided 1 tbsp olive oil 1/2 cup white wine 1/4 cup capers 1 cup chicken stock 2 lemons, juiced 1 lemon, sliced thinly 2 tbsp Italian flat leaf parsley, chopped Pound out the pork chops to 1/4 inch thickness. Press 2 sage leaves into one side of each each of the pork chops. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop, gently turning on each side so the sage leaves stay on the pork chop. Gently tap off the excess flour.
Heat a large skillet on medium high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil. Cook the remaining 2 pork chops and place with the other two cooked pork chops.
Wipe out any burned or really crispy bits out of the pan. Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.
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