Artichoke Salami Paninis

This recipe comes from Emeril Lagasse of Food Network fame. I make my own focaccia  bread, with half wheat/ half white flour. It has a great flavor that comes from the combination of all the ingredients, but what really brings it all together is the vinaigrette. Search for nitrate-free salami. If you can't find that, pastrami or even pepperoni also work in this recipe.

I serve this with whatever vegetable I have on hand. In this picture are zucchinis from our garden, sliced, breaded and baked. 

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon salt
• 12 slices focaccia bread, sliced
• 6 ounces thinly sliced provolone
• 1 (6-ounce) jar marinated artichoke hearts, drained and sliced
• 2 ounces thinly sliced genoa salami

Directions

Whisk the olive oil, vinegar, oregano, garlic, and salt in a small bowl. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the provolone equally among the bread slices. Top 6 of the slices of bread equally with the sliced artichoke hearts and sliced genoa salami and then place the remaining 6 slices on top. Brush the outsides of each sandwich with olive oil if desired.

Cook at medium heat (on a skillet or frying pan) until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula, about 4 to 5 minutes per side.


This post is part of Real Food Wednesdays.

Classic Fettucine Alfredo

This recipe is a classic, and one everyone should have in their recipe collection.  It's simple, rich and delicious. It's fancy enough to serve with company, but also good for a weeknight dinner because it's kid-friendly and comes together quickly.

Don't be afraid of the fat, or the carbs, or the calories. As long as you leave out this toxic ingredient, you'll be fine!

Fettucine Alfredo

from Joy of Cooking

1 lb. fettucine noodles

8 Tbsp. butter

1 cup cream

1 cup parmesan cheese

salt and pepper to taste

Cook pasta according to package directions.

Meanwhile, melt butter in a large skillet over low heat. Add cooked pasta and remaining ingredients. Toss the pasta until well coated. This is best served hot. If there are leftovers, heat on the stovetop rather than the microwave, because the sauce and noodles will separate, and heating over low will let the sauce absorb into the noodles.

I served this with fresh green beans. To cook, wash and break off any tough ends or stems. In a large skillet, melt about a Tablespoon of butter over medium low heat. Add green beans, and cook, stirring occasionally, until green beans are slightly browned and crisp-tender, about 15 minutes. Add a generous sprinkle of salt and serve.

This post is part of Real Food Wednesdays.