4th of July Eats!
Hi my babies! As we know, the Fourth of July is coming up and I thought it’d be fun to share with you an Italian spin on July 4th foods!! Xoxo Ang
Hamburger Imbottiti (Stuffed Hamburgers): A YUMMY Italian twist on the hamburger!
What you’ll need:
- 1 1/2 pounds ground beef
- 1/2 cup finely chopped sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 4 ounces low-moisture mozzarella, diced finely
- 6 large basil leaves, chopped
- 1 tablespoon extra-virgin olive oil
Directions: In a large bowl, combine the ground beef, sun-dried tomatoes, vinegar, and salt. Mix the ingredients together with your hands and form into 6 equal-sized balls.
In a small bowl, toss together the mozzarella and basil. Make an indentation in each ball and press in some of the mozzarella-basil mixture. Seal the mozzarella in and press to form patties about 1-inch thick.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil. When the oil is hot, add the patties and cook until cooked through and the cheese inside is melted, about 8-10 minutes. To check if the cheese has melted inside, stick a toothpick into the center; if the cheese has melted it will stick to the toothpick. Serve with the homemade ketchup on a bun or with a salad.
Italian Sausage and Pepper Heroes: AMAZING Italian heroes to serve at your July 4 parties!
What you’ll need:
- 3 tablespoons olive oil
- 1 large onion (1 lb.), halved lengthwise and thinly sliced crosswise
- 3 assorted bell peppers such as red, green, and orange, cut into thin strips
- 3 large garlic cloves, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb hot Italian sausage links
- 1/2 lb sweet Italian sausage links
- (12- to 14-inch) loaf Italian bread, cut crosswise into 4 pieces, then halved horizontally
Directions: Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, bell peppers, garlic, salt, and pepper, stirring occasionally, until onion is golden, about 15 minutes.
While peppers cook, preheat broiler and prick sausages all over with a fork, then broil sausages on rack of a broiler pan 3 to 5 inches from heat, turning over once, until golden brown and cooked through, 10 to 12 minutes.
Transfer sausages to a cutting board and let stand 5 minutes, then halve lengthwise.
Make 4 sandwiches using bread, pepper mixture, and sausages.
Italian Pasta Salad: I found this recipe on foodnetwork.com and fell in LOVE!! Best Italian pasta salad ever.
What you’ll need:
- 1-pound tri-color corkscrew pasta
- 1 (12-ounce jar) marinated quartered artichoke hearts, drained
- 8 ounces smoked mozzarella, cubed
- 1 (8-ounce link) spicy pepperoni, cubed
- 1-cup cherry tomatoes, halved
- 2 tablespoons chopped jarred pepperoncini
- 1 large handful fresh basil leaves, torn
For the dressing:
- 1 clove garlic, finely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Directions: Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.
