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Recipe Name: Antipasto Dishes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Onions, medium white
100 Milk
4 Ounce(s) Fresh white breadcrumbs
Extra virgin olive oil
5 Ounce(s) Tinned tuna
1/4 Chilli
1/2 Tablespoon(s) Capers, rinsed and drained
1 Clove garlic, finely chopped
2 Teaspoon(s) Dried oregano
4 Plum tomatoes, halved
Salt and pepper
A large handful of basil
2 Ounce(s) Grated Parmesan
2 Ounce(s) Pine nuts
4 Ounce(s) Crisp breadcrumbs
2 Garlic cloves, peeled
8 Cup mushrooms, peeled
2 Shallots, finely diced
2 Garlic cloves, peeled and
2 Handfuls parsley, finely
200 Gram(s) Crisp breadcrumbs, made by
dried crostini in a
crostini is slices of
French bread cut
into very thin slices and
Toasted), Toasted
Onions Save 4tsp breadcrumbs, mix the remainder with the milk. Cook
the onions in salted water for 30 minutes and then leave the onions to
cool in the water. Once cooled, trim the onions' tops and bottoms,
removing the skin, then take off the top quarter of the onion and
retain. Hollow out the centre of the onions leaving two layers. Place
the top quarter into the onion to give a firmer base. Chop up the
inside centres of the onion and saut them in a pan until lightly
browned. Place the saut onion in a food processor with the rest of the
ingredients, including the breadcrumbs and milk, and process to a
rough paste. Cook in a medium oven with a little water for 30 minutes.
Top the onion with the reserved breadcrumbs and a dribble of oil
before roasting. Tomatoes Scoop out the tomato seeds, season and turn
upside down to drain on a tray. Combine basil, parmesan, pine nuts,
breadcrumbs and garlic in a food processor, blitz then add enough oil
to bind the mixture together. Season. Stuff the tomatoes with the
mixture, being careful not to overfill. Bake in a slow oven for 40
minutes, add water to the dish from time to time. Garnish with a
dribble of olive oil and parsley. Mushrooms Chop the mushroom stalks
finely and heat a little oil in a frying pan, add the shallots and
mushroom stalks and sweat until tender. Add the garlic, parsley and
breadcrumbs and allow to cool. Mix in a little oil for binding and
season. Spoon into the mushroom cups and arrange in a baking tray. Add
a few drops of water and bake in a medium oven for 30 minutes.
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2868
Calories From Fat: 602
Total Fat: 70.4g
Cholesterol: 49.9mg
Sodium: 5124.7mg
Potassium: 5071.9mg
Carbohydrates: 460g
Fiber: 54.1g
Sugar: 89.5g
Protein: 125.5g

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