The Italian Stallion Recipes

ITALIAN STALLION PIZZA (MY HUBBY'S FAVORITE)

Steps:

• 1. Slice all meats (except for hamburger) into slivers and put into a frying pan and cook on medium to high heat cook until all meat is on the crispy side.
• 2. Brown ground beef with salt and pepper, and dice up green peppers.
• 3. Cut 4 slices of fresh mozzarella then cube up each slice and set aside.
• 4. Grate or finely chop the 2 garlic cloves.
• 5. Get a large sheet pan out, drizzle the pan with olive oil, and salt and pepper.
• 6. Cut the whole loaf of crusty Italian bread into half, put the cut side (where the inside of the loaf is exposed) down and rub the bread on the pan where the bread will absorb the olive oil and salt and pepper.
• 7. Sauce both pieces of the bread, use just a small pinch of red pepper flakes for each piece, and sprinkle on the grated or finely chopped garlic, and then sprinkle the shredded mozzarella cheese to cover the sauce.
• 8. Pile on all the meat and green peppers then add the cubed fresh mozzarella and sprinkle the dried oregano, and dried basil on top.
• 9. Preheat the oven to 400 degrees and bake for 15 minutes.

ITALIAN STALLION

Steps:

• 1. Add the liqueurs into a shot glass (or small cordial glass) in the order listed.
• 2. Serve immediately.

ITALIAN STALLION SALAD

Steps:

• On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.
• In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.
• In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.
• Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.