Broiled Tomatoes With Black Olives And Romano Cheese

These tasty, cheesy tomatoes make a wonderful side dish with dinner, and can even be served as a light summertime lunch!




* 4 medium tomatoes
* 2 Tbl extra virgin olive oil
* 2 cloves garlic, pressed
* salt to taste
* black pepper to taste
* 1/2 cup black olives, pitted and minced
* 1/2 cup freshly grated Romano cheese
* 1 tsp minced parsley


Preheat broiler. Slice tomatoes in half. Arrange cut side up, on a cookie sheet or broiler pan. Combine the olive oil and garlic. Dribble over tomatoes. Season with salt and pepper to taste. Sprinkle with black olives and cheese. Place tomatoes under broiler for 5 minutes, or until the cheese is melted and begins to brown. Remove from broiler, garnish with minced parsley, and serve. Serves 4

Spaghetti Alla Carbonara

This quick and easy recipe makes the Italian classic simple enough for even beginner cooks.



* 2 Tbl extra virgin olive oil
* 2 Tbl butter
* 4 oz pancetta, or 6 slices regular bacon, cut into 1/4" dice
* 1 lb spaghetti
* 5 eggs, well beaten
* 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
* black pepper, to taste


Directions

1. Heat oil and butter in skillet, add pancetta or bacon, saute until golden, lift from pan with slotted spoon and drain on paper towels.
2. Cook pasta in plenty of boiling salted water until al dente (firm to the bite), about 10 minutes. Drian
3. Bet the eggs, 1/4 cup cheese, and pepper in a large bowl. Add pasta and toos well. Sprinkle pancetta or bacon on top with remaining 1/4 cup of cheese.

Elbows with Four Cheeses

This cheesy main dish is quick and easy - the kids will love it, too!



* 4 Tbl butter
* 1 garlic clove
* 15 oz Ricotta cheese
* 1/4 cup freshly grated Parmesan cheese
* 2 Tbl freshly grated Romano cheese
* 2 Tbl chopped fresh parsley
* 2 Tbl copped fresh basil
* 1/4 tsp nutmeg
* 2 cups elbow macaroni
* 1 cup Shredded Mozzarella cheese


Directions

1. Heat butter in medium skillet, add garlic, saute 1 minute. Stir in Ricotta, Parmesan, Romano, parsley,basil, and nutmeg. Cook, stirring, over low heat,, until heated through. Let stand on very low heat to keep warm. Cook elbows in plenty of boiling salted water until al dente (firm to the bite), about 12 minutes. Drain.
2. In large serving bowl, fold elbows with Ricotta mixture and Mozzarella cheese until well blended. Serve immediately.