兩道義大利式的sidedish

一樣Italian Quesadillas

薄餅裡包著三種不同的起司

炒到焦甜的洋蔥及新鮮義大利巴西利

和紅黃綠的軟甜的烤甜椒

烤到外面微焦

裡面起司融化

食譜From Giada

Ingredients

• 4 tablespoons olive oil, plus more as needed

• 2 large onions, thinly sliced

• 1 teaspoon sugar

• Salt and freshly ground black pepper

• 9 (8-inch-diameter) flour tortillas

• 3 cups shredded Fontina

• 3/4 cup jarred roasted red bell peppers, drained well and patted dry

• 1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish

• 1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish

Directions

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Preheat the oven to 250 degrees F.

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

另一個是傳統義式沙拉組合

新鮮Mozzarella 起司

蘿勒Basil

和小番茄

上面淋高級橄欖油

灑點鹽和胡椒

另外

我還串上義大利熏火腿Prosciutto

增加鹹味及不同口感

這個也很不錯