LASAGNA MELANZANI (eggplant lasagna family portion) 3 long eggplant 6 large eggs 3 cups pecorino Romano cheese 8 cups basic marinara sauce 90/10 oil blend ½ cup all purpose flour 1cup water TODAY'S RECIPE IS EVERYONE'S FAVORITE - EGGPLANT LASAGNA. START WITH 3LONG EGGPLANTS - MY TIP - YOU WANT THE LONG ONES, THEY'RE LESS BITTER. PEEL AND THEN CUT INTO '/2 INCH THICK SLICES. USE REMAINING 5 EGGS, FLOUR, WATER ½ CUP OF CHEESE TO MAKE BATTER LIGHTLY DIP SLICED EGGPLANT IN BATTER, COAT BOTTOM OF LARGE SAUTEE SKILET, QUICK FRY THEN DRAIN ON A PAPER TOWELS. THEN BLEND RICOTTA, ONE EGG AND A CUP OF PECORINO ROMANO CHEESE TOGETHER. IN A BASIC LASAGNA PAN START WITH A LAYER OF TOMATO SAUCE A LAYER OF YOUR RICOTTA THEN EGGPLANT AND SPRINKLE CHEESE.CONTINUE STACKING TO MAKE 4 LAYERS. NOW, MY BIG TIP OF THE DAY - WRAP YOUR LASAGNA FIRST IN PLASTIC WRAP, THEN ALUMINUM FOIL (poke about 6 holes in foil and wrap ).... THIS CREATES A STEAMING EFFECT AND SEALS IN THE FLAVORS. BAKE FOR 45 MINUTES REMOVE FOILTHEN LET COOL FOR 15 MINUTES. AND DINNER IS SERVED!
STUFFED ARTICHOKES 4 medium artichokes 4 cup seasoned Italian breadcrumbs Italian Extra virgin olive oil One cup pecorino cheese 4 clove garlic ¼ cup chopped Italian parsley
This week’s recipe is authentic Sicilian stuffed artichokes. Begin my cutting top off artichoke about 1/3 of the way down. Cut stem off bottom of artichoke as close to artichoke as possible, making a flat bottom. Place artichokes upside down on counter top, press down until leaves are spread partially open. Turn over, spread leaves a little more, in the center of the artichoke you will see soft leave, this is the choke. Pull out chokes with fingers, to remove the remainder of choke, use a spoon. Coat bottom of large skillet with Italian extra virgin olive oil, at medium heat add finely chopped garlic cloves. Let cook for about 30 seconds then add bread crumbs. Stir with wooden spoon; until bread crumbs are lightly toasted, you may have to add a little more extra virgin olive oil during this process (do not let breadcrumbs clump). After breadcrumbs cool add parsley, once again spread leaves of artichokes, sprinkling one cup of breadcrumbs per artichoke, until breadcrumbs fall between the leaves. Place artichokes in baking pan, pour in warm water until small bottom leaves are almost submerged in water. Cover in plastic wrap then foil, seal tightly place in 400 degree oven for one hour. Check at 45 min, artichokes are finished when leaf pulls off with ease.
A great way to start your Sunday dinner!
melanzani
MARINARA SAUCE 4 /32oz Italian tomatoes packed in own juices and basil 4 large garlic cloves (sliced thin not chopped) 1 cup fine chopped Spanish onion Kosher salt 2 table spoons 90/10 oil blend THE RECIPE OF THE DAY IS A LIGHT MARINARA SAUCE - A GREATEVERYDAY SAUCE. COAT THE BOTTOM OF POT WITH A 90-10 BLENDED OIL.... 90 PERCENT VEGETABLE OIL 10 PERCENT EXTRA VIRGIN ITALIAN OLIVE OIL ADD CHOPPED ONIONS AND FOUR CLOVES OF GARLIC, COOK FOR ABOUT 5 MINUTES UNTIL ONIONS ARE CLEAR AND GARLIC IS SLIGHTLY BROWN ON THE EDGES. THEN ADD PLUM TOMATOES PACKED IN THEIR OWN JUICES ONE OF MY TIPS, STUD THE TOMATOES USING YOUR HANDS TO CRUSH THE INGREDIENTS, BLENDING THE FLAVORS TOGETHER. ADD A CAN OF WATER, SALT TO TASTE, ADD SUGAR, BRING TO A BOIL, LET SIMMER FOR ONLY A HALF HOUR TO 45 MINUTES. OVERCOOKING IS THE ENEMY OF TOMATOES! THEN STIR IN ABOUT 5 BASIL LEAVES WHEN THE HAS COOLED 20 MINUTES SAUCE COOLS... AND YOU'RE READY FOR SUNDAY DINNER.
Chef endorsed authentic Italian recipes
linguine al pesto http://www.youtube.com/watch?v=wNuywJFR7Jo
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