funghi cotti di portobello con insalata caprese
3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves
prepare the barbecue (medium-high heat). drizzle 3 tablespoons of olive oil over both sides of the mushrooms. sprinkle the mushrooms with salt and pepper. drizzle olive oil on grill pan to prevent mushrooms from sticking. grill until the mushrooms are heated through and tender, about 5 minutes per side. meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. add the tomatoes, cheese, and basil and toss to coat. season the tomato salad, to taste, with salt and pepper.
place 1 hot grilled mushroom gill side up on each of 4 plates. sprinkle with more salt and pepper. spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
zucchini cotto con aglio arrostito
pan roast about 2 dozen cloves of garlic in 1 cup olive oil over low heat till golden brown. slice 4-6 zucchini on angle and toss with 3 T of the garlic-infused oil and salt and pepper. grill over medium heat about 2 mins a side. add more salt and pepper if necessary and serve immediately.
farfalle con olio e aglio
cook farfalle according to package directions and toss with remaining olive oil and pan-roasted garlic, salt and pepper and 1/4 c chopped fresh parsley. top with light dusting of parmiggiano-reggiano if desired.