Eggplant Rollatini
(Serves 3 to 4)
(Serves 3 to 4)
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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1 large eggplant
Olive oil
About 1-1/2 cups Italian-flavored bread crumbs
Filling:
1 pound ricotta cheese
5 ounces grated mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 egg
1 tablespoon chopped parsley
Salt and pepper
Pinch of nutmeg
3 cups Traditional Tomato Sauce
Preheat oven to 400 degrees F.
Slice the eggplant lengthwise about 1/4-inch thick. If they are too thick they will be difficult to roll later.
Lightly brush both sides of each slice with olive oil then coat with the breadcrumbs.
Place slices on a lightly greased baking sheet and bake 10 minutes.
Turn the slices over and bake an additional 10 minutes. Remove and allow to cool on a rack.
In a large bowl, combine all of the filling ingredients, setting aside 1/2 of the Parmesan cheese for later.
Spread 2-3 tablespoons of the filling over each eggplant slice and roll into a cylinder.
Using a baking dish that can fit all of the rolls in a single layer, spread 2 cups of the tomato sauce over the bottom.
Arrange the rolls on top of the sauce.
Drizzle the remaining sauce over the rolls. Dust with remaining Parmesan.
Cover with aluminum foil.
* This dish can be prepared ahead up to this point.
When ready to eat, preheat the oven to 350 degrees F.
Bake for 25 minutes. Remove the foil and bake another 10 minutes.
Remove from oven and serve.
Olive oil
About 1-1/2 cups Italian-flavored bread crumbs
Filling:
1 pound ricotta cheese
5 ounces grated mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 egg
1 tablespoon chopped parsley
Salt and pepper
Pinch of nutmeg
3 cups Traditional Tomato Sauce
Preheat oven to 400 degrees F.
Slice the eggplant lengthwise about 1/4-inch thick. If they are too thick they will be difficult to roll later.
Lightly brush both sides of each slice with olive oil then coat with the breadcrumbs.
Place slices on a lightly greased baking sheet and bake 10 minutes.
Turn the slices over and bake an additional 10 minutes. Remove and allow to cool on a rack.
In a large bowl, combine all of the filling ingredients, setting aside 1/2 of the Parmesan cheese for later.
Spread 2-3 tablespoons of the filling over each eggplant slice and roll into a cylinder.
Using a baking dish that can fit all of the rolls in a single layer, spread 2 cups of the tomato sauce over the bottom.
Arrange the rolls on top of the sauce.
Drizzle the remaining sauce over the rolls. Dust with remaining Parmesan.
Cover with aluminum foil.
* This dish can be prepared ahead up to this point.
When ready to eat, preheat the oven to 350 degrees F.
Bake for 25 minutes. Remove the foil and bake another 10 minutes.
Remove from oven and serve.
Vegetable Entrees
| Eggplant Rollatini |
Red Peppers Stuffed with Italian Sausage
(Serves 4)
(Serves 4)
| Stuffed Peppers Served with Panella |
4 medium-size red bell peppers
4 tablespoons olive oil, divided
1/2 cup chopped onion
1 celery stalk, chopped
1 pound Italian sausage, casings removed and meat crumbled
4 plum tomatoes, coarsely chopped
15 black olives, chopped
Salt and pepper
1 cup fresh bread crumbs
1 cup hot water
Preheat oven to 375 degrees F.
Cut each pepper in half lengthwise. Remove the stem, seeds, and ribs.
Fill a large saucepan with water and bring to a boil.
Add the peppers to the boiling water and cook for 4-5 minutes.
Drain and set the peppers aside to cool.
In a large sauté pan over medium- low heat, warm 2 TB. of olive oil.
Add the onion and sauté until just beginning to brown, about 4-5 minutes.
Add the celery and sauté another 2-3 minutes.
Transfer the mixture to a plate and set aside.
Add the crumbled sausage to the pan over medium heat and cook until lightly browned, about 10 minutes.
Add the onion mixture and diced tomatoes to the pan and cook 3-4 minutes.
Remove from heat, stir in olives, and season with salt and pepper.
Arrange the peppers, cut side up, in a baking dish in which they can fit in a single layer.
Spoon the sausage mixture into the peppers, dividing it evenly among them.
Top each pepper with some of the bread crumbs and drizzle with the remaining olive oil.
Pour the hot water into the dish but not on the peppers.
Bake, uncovered, until the crumbs are golden brown, about 40 minutes.
Transfer the peppers to a platter and serve.
4 tablespoons olive oil, divided
1/2 cup chopped onion
1 celery stalk, chopped
1 pound Italian sausage, casings removed and meat crumbled
4 plum tomatoes, coarsely chopped
15 black olives, chopped
Salt and pepper
1 cup fresh bread crumbs
1 cup hot water
Preheat oven to 375 degrees F.
Cut each pepper in half lengthwise. Remove the stem, seeds, and ribs.
Fill a large saucepan with water and bring to a boil.
Add the peppers to the boiling water and cook for 4-5 minutes.
Drain and set the peppers aside to cool.
In a large sauté pan over medium- low heat, warm 2 TB. of olive oil.
Add the onion and sauté until just beginning to brown, about 4-5 minutes.
Add the celery and sauté another 2-3 minutes.
Transfer the mixture to a plate and set aside.
Add the crumbled sausage to the pan over medium heat and cook until lightly browned, about 10 minutes.
Add the onion mixture and diced tomatoes to the pan and cook 3-4 minutes.
Remove from heat, stir in olives, and season with salt and pepper.
Arrange the peppers, cut side up, in a baking dish in which they can fit in a single layer.
Spoon the sausage mixture into the peppers, dividing it evenly among them.
Top each pepper with some of the bread crumbs and drizzle with the remaining olive oil.
Pour the hot water into the dish but not on the peppers.
Bake, uncovered, until the crumbs are golden brown, about 40 minutes.
Transfer the peppers to a platter and serve.
RECIPES
Eggplant Rollatini
Red Peppers Stuffed with Italian Sausage
Orecchiette with Cauliflower
Fried Green Tomato Sandwich
Zucchini and Tomato Frittata
Pasta Stuffed Cabbage Leaves
Stuffed Escarole
Eggplant Rollatini
Red Peppers Stuffed with Italian Sausage
Orecchiette with Cauliflower
Fried Green Tomato Sandwich
Zucchini and Tomato Frittata
Pasta Stuffed Cabbage Leaves
Stuffed Escarole
Oreccchiette with Cauliflower
(Serves 4 to 6)
1 cauliflower, cut into small florets
4 tablespoons butter
1/2 cup chopped parsley
1 teaspoon Dijon-style mustard
1/4 teaspoon red pepper flakes
1 pound orecchiette
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
1/2 cup fresh breadcrumbs, toasted golden brown
Cook cauliflower florets in boiling salted water for 3 minutes.
Scoop the cauliflower from the boiling water and transfer to a serving bowl.
Add butter, parsley, mustard, and pepper flakes to the cauliflower and gently mix.
Add the orecchiette to the boiling water and cook 11-12 minutes.
Drain the pasta and add it to the cauliflower.
Grind a generous amount of pepper on the mixture.
Add the cheese and crumbs and toss gently. Serve.
(Serves 4 to 6)
1 cauliflower, cut into small florets
4 tablespoons butter
1/2 cup chopped parsley
1 teaspoon Dijon-style mustard
1/4 teaspoon red pepper flakes
1 pound orecchiette
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
1/2 cup fresh breadcrumbs, toasted golden brown
Cook cauliflower florets in boiling salted water for 3 minutes.
Scoop the cauliflower from the boiling water and transfer to a serving bowl.
Add butter, parsley, mustard, and pepper flakes to the cauliflower and gently mix.
Add the orecchiette to the boiling water and cook 11-12 minutes.
Drain the pasta and add it to the cauliflower.
Grind a generous amount of pepper on the mixture.
Add the cheese and crumbs and toss gently. Serve.
Fried Green Tomato Sandwich
(Makes 2 sandwiches)
2 large green tomatoes, sliced 1/4-inch thick
Cornmeal, seasoned with salt and pepper
Vegetable oil for frying
2 large slices of country-style bread, toasted
Garlic mayonnaise (recipe follows)
Fresh mozzarella slices
10-12 large basil leaves
Dip the sliced tomatoes in the seasoned cornmeal.
Fry them in a thin layer of oil over medium-high heat until both sides are golden brown and tender.
Spread one side of all the bread slices with some of the garlic mayonnaise.
Arrange the tomatoes, mozzarella, and basil leaves on 2 of the bread slices.
Top with the remaining slices of bread, cut in half, and serve.
Garlic Mayonnaise:
4-6 garlic cloves
1 egg, at room temperature
1 teaspoon Dijon mustard
Pinch of salt
2-3 teaspoons fresh lemon juice
3/4 cup olive oil
In a food processor, coarsely chop the garlic cloves.
Add the egg, mustard, and pinch of salt.
Turn the machine on and add the olive oil in a steady stream then add the lemon juice.
Thin with hot water if the mayonnaise seems too thick.
(Makes 2 sandwiches)
2 large green tomatoes, sliced 1/4-inch thick
Cornmeal, seasoned with salt and pepper
Vegetable oil for frying
2 large slices of country-style bread, toasted
Garlic mayonnaise (recipe follows)
Fresh mozzarella slices
10-12 large basil leaves
Dip the sliced tomatoes in the seasoned cornmeal.
Fry them in a thin layer of oil over medium-high heat until both sides are golden brown and tender.
Spread one side of all the bread slices with some of the garlic mayonnaise.
Arrange the tomatoes, mozzarella, and basil leaves on 2 of the bread slices.
Top with the remaining slices of bread, cut in half, and serve.
Garlic Mayonnaise:
4-6 garlic cloves
1 egg, at room temperature
1 teaspoon Dijon mustard
Pinch of salt
2-3 teaspoons fresh lemon juice
3/4 cup olive oil
In a food processor, coarsely chop the garlic cloves.
Add the egg, mustard, and pinch of salt.
Turn the machine on and add the olive oil in a steady stream then add the lemon juice.
Thin with hot water if the mayonnaise seems too thick.
Zucchini and Tomato Frittata
(Serves 6)
2 tablespoons olive oil
2 medium zucchini, cut into 1/8-inch slices
1 small onion, cut into 1/8 inch slices
1 garlic clove, minced
2 plum tomatoes, seeded and chopped
8 large eggs
1/4 cup grated Parmesan cheese
2 tablespoons minced chives
Salt and pepper to taste
Preheat oven to 350 degrees F.
In a 10-inch skillet with a heatproof handle, warm the olive oil over medium-high heat.
Add the zucchini and cook until softened, about 4 minutes.
Add the onion and garlic and cook 2 more minutes.
Add the tomatoes and cook and additional 2 minutes.
In a large bowl, whisk together the eggs, Parmesan, chives, salt and pepper.
Pour the eggs over the vegetables. Reduce the heat to medium-low.
Cook, uncovered, until the bottom of the eggs begin to set, about 3-4 minutes.
Put the skillet in the oven. Bake the frittata until the center is set, 12-15 minutes.
Invert onto a serving platter and cut into wedges. Serve hot or at room temperature.
(Serves 6)
2 tablespoons olive oil
2 medium zucchini, cut into 1/8-inch slices
1 small onion, cut into 1/8 inch slices
1 garlic clove, minced
2 plum tomatoes, seeded and chopped
8 large eggs
1/4 cup grated Parmesan cheese
2 tablespoons minced chives
Salt and pepper to taste
Preheat oven to 350 degrees F.
In a 10-inch skillet with a heatproof handle, warm the olive oil over medium-high heat.
Add the zucchini and cook until softened, about 4 minutes.
Add the onion and garlic and cook 2 more minutes.
Add the tomatoes and cook and additional 2 minutes.
In a large bowl, whisk together the eggs, Parmesan, chives, salt and pepper.
Pour the eggs over the vegetables. Reduce the heat to medium-low.
Cook, uncovered, until the bottom of the eggs begin to set, about 3-4 minutes.
Put the skillet in the oven. Bake the frittata until the center is set, 12-15 minutes.
Invert onto a serving platter and cut into wedges. Serve hot or at room temperature.
Pasta-Stuffed Cabbage Leaves
(Serves 4)
1/2 cup small shaped pasta (shells, elbows, pastina)
8 large savoy cabbage leaves, stalks removed
Filling:
2 tablespoons olive oil
2 cloves garlic, minced
2 carrots, peeled and grated
2 small zucchini, grated
4 plum tomatoes, seeded and chopped
1/2 cup chopped walnuts
Salt and pepper
Sauce:
1 (14 ounce) can chopped tomatoes
1/4 cup dry red wine
1 cup vegetable broth
1 tablespoon dried oregano
1 onion, finely chopped
Salt and pepper
Cook the pasta in boiling salted water, drain, rinse, and set aside.
Blanch the cabbage leaves in boiling water, drain, and set aside to dry.
To make the filling:
Heat the olive oil in a large skillet and sauté the garlic for about 1 minute.
Add the carrots and zucchini, and cook 3-4 minutes more, stirring occasionally.
Add the chopped tomatoes, walnuts, and pasta. Season with salt and pepper.
Cook for 5 minutes, remove from heat and set aside to cool.
To make the sauce:
Place all the sauce ingredients in a saucepan and bring to a simmer.
Cook for 20-30 minutes, until reduced and thickened.
Transfer the mixture to a blender and puree until smooth. Set aside.
Preheat the oven to 400 degrees F.
To assemble the cabbage rolls, lay the cabbage leaves out, concave side up, stalk end closest to you.
Divide the filling evenly among the leaves, placing it near the stalk end of the leave.
Roll the stalk end of the leaf over the filling to completely encase it.
Fold in both sides and continue to roll into a cylinder.
Pour some of the sauce into a shallow baking dish. Arrange the cabbage rolls on the sauce.
Cover the dish with aluminum foil and bake about 20 minutes, or until heated through.
Serve with remaining sauce on the side.
(Serves 4)
1/2 cup small shaped pasta (shells, elbows, pastina)
8 large savoy cabbage leaves, stalks removed
Filling:
2 tablespoons olive oil
2 cloves garlic, minced
2 carrots, peeled and grated
2 small zucchini, grated
4 plum tomatoes, seeded and chopped
1/2 cup chopped walnuts
Salt and pepper
Sauce:
1 (14 ounce) can chopped tomatoes
1/4 cup dry red wine
1 cup vegetable broth
1 tablespoon dried oregano
1 onion, finely chopped
Salt and pepper
Cook the pasta in boiling salted water, drain, rinse, and set aside.
Blanch the cabbage leaves in boiling water, drain, and set aside to dry.
To make the filling:
Heat the olive oil in a large skillet and sauté the garlic for about 1 minute.
Add the carrots and zucchini, and cook 3-4 minutes more, stirring occasionally.
Add the chopped tomatoes, walnuts, and pasta. Season with salt and pepper.
Cook for 5 minutes, remove from heat and set aside to cool.
To make the sauce:
Place all the sauce ingredients in a saucepan and bring to a simmer.
Cook for 20-30 minutes, until reduced and thickened.
Transfer the mixture to a blender and puree until smooth. Set aside.
Preheat the oven to 400 degrees F.
To assemble the cabbage rolls, lay the cabbage leaves out, concave side up, stalk end closest to you.
Divide the filling evenly among the leaves, placing it near the stalk end of the leave.
Roll the stalk end of the leaf over the filling to completely encase it.
Fold in both sides and continue to roll into a cylinder.
Pour some of the sauce into a shallow baking dish. Arrange the cabbage rolls on the sauce.
Cover the dish with aluminum foil and bake about 20 minutes, or until heated through.
Serve with remaining sauce on the side.
Stuffed Escarole
(Makes 8 rolls)
(Makes 8 rolls)
Serve as a vegetarian main course, a side dish to meat or poultry, or as part of an antipasto platter.
2 heads of escarole, about 1 pound each
1/2 cup fresh bread crumbs, toasted
1/2 cup grated pecorino cheese, divided
1/4 cup pine nuts, toasted
4 tablespoons olive oil
2 garlic cloves, minced
1/4 cup black olives, coarsely chopped
2 tablespoons raisins, coarsely chopped
3 tablespoons capers, coarsely chopped
1/2 teaspoon kosher salt
Additional olive oil for the baking pan and drizzling
Bring a large pot of water to a boil.
Rinse the escarole with water to remove any dirt.
Put the heads of escarole into the boiling water.
Cook for 2 to 3 minutes, to soften the leaves.
Transfer the escarole to a colander to drain and cool.
In a bowl, combine the bread crumbs, 1/4 cup pecorino, and pine nuts.
Remove about 1/3 cup of the mixture and set it aside for the topping.
Heat 4 tablespoons of oil in a skillet over medium heat.
Add the garlic and cook for 30 seconds.
Add the olives, raisins, and capers; cook for 1 more minute.
Transfer the olive mixture to the bowl with the larger amount of bread crumbs.
Stir the mixture to combine. If it seems too dry , add a little more olive oil.
Set aside.
Heat the oven to 375 degrees F.
Grease a baking dish with olive oil.
Place the blanched head of escarole on a cutting board.
Cut each head in half lengthwise through the leaves and core.
Then slice each half lengthwise again; so each head yields 4 pieces.
Spread each cluster open like a fan, wider at the top and narrowing toward the base.
Flatten the leaves of each cluster so that they look like one single leaf.
Cut off the tough cores that are holding the clusters together.
Place about 2 tablespoons of the bread crumb filling near the base of each cluster.
Roll up the bottom, just enough to cover the filling.
Fold in the sides, and continue rolling to form compact stuffed rolls.
Place the rolls in the prepared baking dish, leaving space between them.
Sprinkle salt over the tops of the rolls.
Top with the reserved bread crumb mixture and remaining pecorino.
Drizzle a little olive oil over the rolls.
Cover the dish with aluminum foil, tented so it doesn’t touch the rolls.
Bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes.
The tops of the rolls should be crisp and browned.
Serve hot.
2 heads of escarole, about 1 pound each
1/2 cup fresh bread crumbs, toasted
1/2 cup grated pecorino cheese, divided
1/4 cup pine nuts, toasted
4 tablespoons olive oil
2 garlic cloves, minced
1/4 cup black olives, coarsely chopped
2 tablespoons raisins, coarsely chopped
3 tablespoons capers, coarsely chopped
1/2 teaspoon kosher salt
Additional olive oil for the baking pan and drizzling
Bring a large pot of water to a boil.
Rinse the escarole with water to remove any dirt.
Put the heads of escarole into the boiling water.
Cook for 2 to 3 minutes, to soften the leaves.
Transfer the escarole to a colander to drain and cool.
In a bowl, combine the bread crumbs, 1/4 cup pecorino, and pine nuts.
Remove about 1/3 cup of the mixture and set it aside for the topping.
Heat 4 tablespoons of oil in a skillet over medium heat.
Add the garlic and cook for 30 seconds.
Add the olives, raisins, and capers; cook for 1 more minute.
Transfer the olive mixture to the bowl with the larger amount of bread crumbs.
Stir the mixture to combine. If it seems too dry , add a little more olive oil.
Set aside.
Heat the oven to 375 degrees F.
Grease a baking dish with olive oil.
Place the blanched head of escarole on a cutting board.
Cut each head in half lengthwise through the leaves and core.
Then slice each half lengthwise again; so each head yields 4 pieces.
Spread each cluster open like a fan, wider at the top and narrowing toward the base.
Flatten the leaves of each cluster so that they look like one single leaf.
Cut off the tough cores that are holding the clusters together.
Place about 2 tablespoons of the bread crumb filling near the base of each cluster.
Roll up the bottom, just enough to cover the filling.
Fold in the sides, and continue rolling to form compact stuffed rolls.
Place the rolls in the prepared baking dish, leaving space between them.
Sprinkle salt over the tops of the rolls.
Top with the reserved bread crumb mixture and remaining pecorino.
Drizzle a little olive oil over the rolls.
Cover the dish with aluminum foil, tented so it doesn’t touch the rolls.
Bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes.
The tops of the rolls should be crisp and browned.
Serve hot.
