Recipes Included On This Page Mara's Broccoli and Scallop Pasta Sauce Marinated Bocconcini Spinach Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mara's Broccoli and Scallop Pasta Sauce Recipe By :or IL SUGO DI CAPE SANTE E BROCCOLI DI MARA MARTIN Serving Size : 6 Preparation Time :0:00 Categories : Scallops Seafood Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound broccoli Salt 1/2 pound scallops -- preferably bay 1/2 cup butter 1/2 cup finely chopped onion 2 teaspoons fresh thyme Chopped hot chili pepper -- 1/8 tsp. or to taste 1/2 cup freshly grated Parmigiano-Reggiano cheese Enough sauce for 1 pound of pasta, making 6 satisfactory servings Posted on Fare Share Gazette 5-2000 by "Margaret Campione" <campm@voyager.net> - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 16g Total Fat; (73% calories from fat); 8g Protein; 5g Carbohydrate; 54mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Marinated Bocconcini Spinach Salad Recipe By :The Granville Island Market Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Salads Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh mozzarella -- (225 g) or bocconcini* balls -- cut into 1/4-inch slices -- ( .5 cm) 6 tablespoons extra virgin olive oil -- (75mL) 2 tablespoons sun-dried tomatoes in oil -- (25mL) finely chopped 2 tablespoons fresh basil leaves -- chopped [about 20 leaves] -- (25mL) 1 tablespoon chopped fresh chives -- (15mL) 1 tablespoon capers -- (15mL) optional 1 garlic clove -- finely chopped 2 bunches fresh spinach Fresh basil leaves -- for garnish Freshly ground black pepper 1 lemon -- in 8 wedges * bocconcini are small balls of fresh mozzarella cheese kept in whey Arrange the cheese in a shallow dish, overlapping the slices. In a small bowl whisk the olive oil, chopped sun-dried tomatoes, chopped basil leaves, chopped chives, chopped garlic and the optional capers. Pour over the cheese slices and set aside to marinate at room temperature for at least 2 hours. Wash the spinach and pat dry. Trim the stems. Place some spinach leaves on individual plates and arrange 5 or 6 slices of cheese on top. Pour the marinade over the salads distributing it evenly. Garnish each dish with some basil leaves, pepper and 2 lemon wedges. Serve with a good bread for sopping up the dressing. This salad should be eaten with a knife and fork. From The Granville Island Market Cookbook by Judi Glick and Fiona McLeod; 1985; ISBN 0-88922-225-8. Preparation time: about 15 minutes plus marinating time. Contributed to the FareShare Gazette 5-2000 by Hallie buddy@connect.ab.ca - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 20g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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