The Libutti Family Italian Recipes

½ lb. lean ground beef ½ lb. ground pork. 1 tsp. finely chopped parsley. ½ clove of garlic 1 loaf white bread 3 large eggs 2 cups of Italian Seasoned Breadcrumbs 8 ounces Precious Mozzarella Whole Piece ½ cup of olive oil 3 tbsp. Parmesan cheese, grated Salt and pepper to taste One small package of 9" size wooden skewers Stack 4 slices of bread at a time on a cutting board and cut the bread crusts off. Take the bread crusts and tear into small pieces, enough to make one cup. Cut the bread without the crust into 1” squares and set aside for later use. You will need to cut more 1” squares as you assemble the spedini. Eventually you may slice up most of the loaf of bread for this recipe. In a medium size bowl mix the ground beef and ground pork, 1 egg, bread pieces (take 1 cup of bread pieces and soak in water and squeeze dry), 1 tbsp parmesan cheese, ½ clove of garlic, 1 tsp of finely chopped parsley, salt and pepper to taste. This is easier if mixed with your hands...

Make Bruschetta the real Italian way, (Bread, olive oil, tomatoes, garlic, basil, parmesan). Your family, and your dinner guests will find bruschetta tantalizing. Italian Bruschetta 1 1/2 lbs or so of plum or grape tomatoes, halved, then sliced thinly 1 cup chopped fresh basil leaves 3-4 cloves garlic(chopped) 1/4 cup chopped fresh oregano leaves Balsamic vinegar, drizzled sparingly over bread before topping with the other ingredients Olive oil, (enough to spread over bread) (6) 3/4-inch-thick slices of crusty bread. Either Italian rustic or French works great ½ cup parmesan Top Sliced bread with equal amounts of arranged ingredients. Salt and pepper to taste and top with cheese. Toast under broiler until cheese is melted. If you've never made bruschetta, you just have to try this. Don't let the easy part fool you. Bruschetta is a really great Italian recipe. Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter