Eggplant, peeled and sliced into ½ inch thick slices
¼ cup plus 3 tablespoons olive oil
1 cup pepper, diced
3 cups tomatoes, diced
2 cups onions, chopped
1 pound fresh mozzarella, sliced
½ cup of basil, chopped
Salt and pepper to taste
Preheat the oven to 350 degrees. Brush olive oil on both sides of the eggplant slices and place on a greased or parchment lined baking sheet. Bake until the eggplant is easily pierced with a fork. Check after 15 minutes and then check every few minutes until they are softened. Remove from the oven but leave the eggplant on the pan.
Sauté the peppers until they are soft in a tablespoon of olive oil. Add the diced tomatoes and simmer for 10 minutes. Add the basil and salt and pepper to taste and turn down the heat to very low. In another pan add 2 tablespoons olive oil and over medium heat cook the onions until they are caramelized, about 7 to 10 minutes.
Top each slice of eggplant with a small spoonful of onions and then a slice of mozzarella. Sprinkle a small amount of salt on the mozzarella and return the eggplant to the oven until the mozzarella melts. To each plate spoon about 1/3 cup tomato sauce and top each pool of sauce with two slices of eggplant. Garnish with basil.
September 04 2010 | Recipes | No Comments »
Lots of tomatoes minced garlic cloves
Small amount of dried or fresh basil and parsley 1 or 2 carrots, chopped
Large amount of dried or fresh oregano Salt and pepper
Olive oil
Use you imagination for quantities - in Italy no one follows a recipe for tomato sauce. Use lots of garlic unless you do not like garlic, but it is traditional. Carrots are used as a sweetener so use a much as you like. If you don’t have carrots, you can add a little sugar instead.
Blend or process the tomatoes to an almost pureed texture. Gradually add the garlic, herbs and carrots. Cook slowly in a deep skillet. When the sauce has reduced to about half and it is the texture you like, season to taste with salt and pepper. Add several tablespoons of olive oil before reheating for serving.
This recipe was adapted from From Asparagus to Zucchini.
September 04 2010 | Recipes | No Comments »
10 to 20 frying peppers
2 tablespoons olive oil
1 small onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 ½ tablespoon chopped, basil or marjoram
Salt and pepper
1 tablespoon balsamic vinegar
Slice the peppers into rings and remove the seeds and veins if desired. Heat the oil in a skillet, add the onion and garlic and cook over medium heat until they are translucent, 4 to 5 minutes. Raise the heat and add the peppers, sauté for 5 minutes stirring now and then. Add the tomato paste, half the herbs and ¼ cup water to the pepper mixture. Cover the pan and lower the heat to medium and cook until the peppers are soft, another 10 minutes or so. Season the peppers with salt and pepper add the vinegar and raise the heat. Continue cooking until the peppers are glazed, then stir in the rest of herbs. Serve warm or cold.
This recipe was adapted from Local Flavors.
August 12 2010 | Recipes | No Comments »
1 loaf of French or Italian bread
Butter, softened
Garlic salt, to taste
Thinly sliced tomatoes
Fresh minced oregano, basil, and parsley
Mozzarella, shredded or very thinly sliced
Grated Parmesan cheese
Split bread lengthwise and butter the cut faces. Sprinkle with garlic salt.
Add layer of sliced tomatoes. Sprinkle with minced herbs to taste.
Add mozzarella and sprinkle with Parmesan. Bake at 400 degrees for 12 minutes or until cheese is melted and bubbling, but not brown.
Cut crosswise into pieces. Serve hot as an appetizer or side dish.
August 05 2010 | Recipes | No Comments »
One unbaked 10 inch tart shell 3 Tablespoons olive oil
3 garlic cloves, peeled and minced 4 medium zucchini or squash
Basil, about 1 cup chopped 3 large eggs
½ cup grated Parmesan cheese Salt and pepper
Trim the ends off the zucchini or squash and cut it into small chunks. Chop the basil leaves. Combine the olive oil and garlic in a heavy saucepan and cook over medium heat for a few seconds. Add the chopped zucchini or squash to the pan and cook for about 10 minutes, stirring occasionally. Add the basil, salt and pepper and about ½ a cup of water. Cover and simmer for 30 minutes over low heat or until the zucchini or squash is very mushy. Set the mixture aside.
Heat the oven to 375 degrees.
Beat the eggs with the Parmesan and add to the zucchini or squash mixture and stir to mix well. Pour the mixture in to the prepared tart shell and bake about 40 minutes or until the filling is slightly puffed and golden. The blade of a knife should come out clean when inserted into the center.
July 22 2010 | Recipes | No Comments »
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