Easy Italian Recipes – Stuffed Bell Peppers

This dish is really easy. It is a bit longer to prepare than other dishes in this series because the peppers need to cook for about 45 minutes. The trick is to get them into the oven and then go do other things. For a Northern Italian cook it is unusually easy because the filling would be left-over risotto mixed with some breadcrumbs. This recipe is based on not having Risotto Yellow Bell Peppers and Gorgonzola left over (or any other risotto for that matter).

Ingredients (for each Bell Pepper):

1 tbsp breadcrumbs (large grain)
2 tbsp rice
½ tsp Parmesan Cheese
1 oz Gorgonzola or Blue Cheese
salt and pepper
1 Bell Pepper (Red or Yellow) for each person
1 egg (minimum) for every 4 Bell Peppers

Preparation:

Boil the rice (normal preparation for sticky rice).

While the rice is cooking, cut the stems out of the peppers. The Peppers may then be cut either horizontally or vertically. If the cut is horizontal (so the pepper would stand up) cut just under the crown. Slice the crowns into paper thin slices about 1 inch long and set aside. Remove the seeds and the white “briny” rib. Rinse both inside and out.

Preheat the oven to 375 degrees.

When the rice is cooked, move the rice to a large bowl. Crumble the Gorgonzola. Add the Gorgonzola, Parmesan, Breadcrumbs, sliced peppers and eggs. With your hands, mix together thoroughly. Salt and pepper to taste.

Brush a bit of Olive Oil on a baking pan. Fill the shells with the rice mixture. Place the stuffed peppers on the baking pan and cook for 45 minutes. The skin should turn slightly dark.

Serve hot with a fresh red table wine.

Desserts from Omaha Steaks:




Tags: Italian Recipes Gorgonzola Stuffed Peppers Entrees Gourmet Foods Travel Italy

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Easy Italian Recipes - Vitel Tonne’ Version 2

Some would think that Veal Tonne’ has French influences yet this is truly Italian. There is significant discussion regarding the regional origin. There are many who defend this recipe as Milanese, others sustain, with equal vigor that Vitel Tonne’ is Piemontese, more specifically from the Langhe. Interestingly there are two versions. The one described here is the one that I found in most restaurants. The other recipe is the one I have found most often in homes. To you the decision of where this recipe found life.

The Italian homemaker would make her own mayonnaise base. I have linked to the recipe to make mayonnaise however I have indicated the volume of finished mayonnaise in this recipe. Additionally the way the meat is cooked is different in the two recipes. This version uses a slow cooked veal. The veal sirloin (some use tenderloin) is placed in a baking pan with wine vinegar and herbs This is a fast recipe because the meat is usually prepared over the weekend and kept in the refrigerator until used. The sauce must be prepared the same day.

Ingredients:

For the Veal
1.5 lbs (600 g) Veal Sirloin
1 quart (1 l.) salted water
1 cup Vinegar
2 Onions
2 Cloves
Olive Oil
1 branch of Rosemary
4 leaves of Basil
6 Anchovies (remove bones and wash salt away)
1 cup White Wine
Salt

For the Sauce
2 cups Mayonnaise
¼ cup wine
8 oz Tuna (under oil)
1 tbsp Capers in vinegar (drained)

Preparation: Prepare the meat when you have more time. I like to do these preparation jobs over the weekend. Keep the cooked Veal (not sliced) in the refrigerator. Before using let the Veal come to room temperature.

For the Veal
Add the Olive Oil to a large, heavy pot. Cut the onions into quarters. Clean and chop into small pieces the Anchovies. Turn the heat to medium high. Add all of the ingredients except the Wine, Vinegar and Veal. Once the Oil is hot and the vegetables are beginning to sizzle add the Veal. Sear the meat on each side for about two minutes.

Remove the meat and place aside on a plate. Add the wine and deglaze the pot. Return the meat to the pot and add the vinegar. Reduce the heat to medium low cover (just a simmer) and let cook for 1 ½ hours. Allow to cool completely before cutting or refrigerating.

For the Sauce
Stir the wine into the Mayonnaise. Chop the Tuna into small shreds. Add the Capers. Stir in the Mayonnaise mixture very gently.

Presentation:

Cut the Veal into ¼ inch thick slices. On a serving platter lay the meat slices evenly and slightly overlapping. Completely cover with the sauce. Cover with aluminum foil and refrigerate until servings. This dish is served slightly cooler than room temperature.

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Tags: Italian Recipes Veal Quick Dinners Entrees Gourmet Foods Travel Italy

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Easy Italian Recipes - Veal Tonne’ - Vitel Tonne’ Version 1

Some would think that Veal Tonne’ has French influences yet this is truly Italian. There is significant discussion regarding the regional origin. There are many who defend this recipe as Milanese, others sustain, with equal vigor, that Vitel Tonne’ is Piemontese, more specifically from the Langhe. I have even heard rumblings from the regions of Southern Italy about the paternity of this dish. Interestingly there are two versions. The one described here is the one that I found in most Milanese homes. The second recipe is the one I have found most often in restaurants. To you the decision of where this recipe found life.

The Italian homemaker would make her own Mayonnaise base. I have linked to the recipe to make mayonnaise however I have indicated the volume of finished mayonnaise in this recipe. Additionally the way the meat is cooked is different in the two recipes. This version uses boiled veal. The veal sirloin (some use tenderloin) is boiled with herbs and then the broth is strained and used for some risotto at a later date. This is a fast recipe because the meat is usually prepared over the weekend and kept in the refrigerator until used. The sauce must be prepared the same day.

Ingredients:

For the Veal
1.5 lbs (600 g) Veal Sirloin
1 quart (1 l.) salted water
1 Carrot
1 Stalk of Celery
1 Onion
1 Clove
¼ Lemon
1 cup White Wine
Salt

For the Sauce
2 cups Mayonnaise
¼ cup wine
8 oz Tuna (under oil)
2 Anchovies under salt (remove lisks and rinse away salt)
1 tbsp Capers in vinegar (drained)

Preparation: Prepare the meat when you have more time. I like to do these preparation jobs over the weekend. Keep the cooked Veal (not sliced) in the refrigerator. Before using let the Veal come to room temperature.

For the Veal

In a heavy pot place all of the ingredients and bring to a boil. Turn the heat down to low. Cover the pot and simmer for 1.5 hours. Once completed the time. Turn the heat off and let the meat cool in the broth. Do not remove until both the meat and the broth are at room temperature. Remove the meat and cut into ½ inch thick slices or refrigerate. Strain the broth. Pour the broth into a glass container and refrigerate for use later in the week.

For the Sauce

Stir the wine into the Mayonnaise. Chop the Tuna into small shreds. Add the Anchovies, and Capers. Stir in the Mayonnaise mixture very gently.

Presentation:

Cut the Veal into ¼ inch thick slices. On a serving platter lay the meat slices evenly and slightly overlapping. Completely cover with the sauce. Cover with aluminum foil and refrigerate until servings. This dish is served slightly cooler than room temperature.

Other Easy Quick Recipes



Tags: Italian Recipes Veal Quick Dinners Entrees Gourmet Foods Travel Italy

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Easy Italian Recipes - Roasted Chicken with Lemon

This recipe is fantastically simple and puts an interesting twist on just same old chicken. The original recipe requires that a whole lemon be inserted into the cavity instead of spreading fresh squeezed juice. This should not be done with today’s lemons. Most producers spray the lemons with a pesticide that remains in the peel and will be released into the chicken. I suggest roasted potatoes with the chicken. The potatoes can be baked with the chicken.

Ingredients:

1 whole chicken (about 2.5 lbs)
2 lemons (juiced)
¼ stick of butter
Salt and Pepper
Olive Oil

Preparation:

Preheat the oven to 375 degrees.

Rinse the chicken and remove any items that may be in the cavity. Brush the chicken, inside and out, with the lemon juice. Cut the butter into small pieces and place the butter in the cavity. Salt and pepper the outside of the chicken and brush abundantly with Olive Oil.

Brush a baking pan with olive oil and place the chicken in the middle. Bake the chicken for 40 minutes. Let cool for about 10 minutes before serving.

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Tags: Italian Recipes Chicken Quick Dinners Entrees Gourmet Foods Travel Italy

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Sicilian Wraps - Involtini alla Siciliana – Fish

When you say Sicilian wraps or Involtini alla Siciliana most Italians understand exactly what you are talking about. I am not really sure why this is. The Sicilian wraps are made with both meat and fish however the version with fish is more prevalent. Interestingly, both the method of preparation and the basic ingredients for the filling change based on whether fish or meat is used to wrap these little delights. The fish used to wrap the filling is most often fresh Sardines however I have had them with swordfish, shark and tuna. They are all marvelously tasty and surprisingly well balanced. In a restaurant you will see them as: Involtini di Sarde alla Siciliana, Involtini di Pesce Spada alla Siciliana, Involitini di Tuna alla Siciliana.

While the fish filets used for the wrap are savory the Sicilian wraps are quite delicate. They can be used both as an appetizer and an entrée. The Garlic, Italian Parsley, Pecorino cheese and ground Pinoli wrapped in the savory fish are a perfect combination of earth and sea. The hint of garlic in filling requires a more robust wine than say, a Pinot Grigio. I would offer a Grillo Arancio or one of the lighter reds if white is not your thing.

Ingredients:

1 ½ lbs (600 g) of Fresh Sardines
¼ lbs (120 g) stale bread (bread crumbs will be ok if you do not have stale bread)
3 tbsp crushed tomatoes
1 tbsp abundant minced Italian Parsley
½ cup Dry White Wine
½ Clove Garlic crushed and minced
2 tbsp grated Pecorino Cheese
1 small egg
5 tbsp Olive Oil
Salt and Pepper
2 cups white vinegar (I use apple vinegar but any one will do)

Preparation:

Clean the Sardines. Remove the head, interior and skeleton. Open the Sardines like a book. Wash the Sardines in the vinegar and rinse thoroughly and pat dry with paper towels.

If using stale bread, break it into pieces and toast it in a skillet over medium heat. Place the bread in a food processor and chop. Add the Pinoli to the processor and reduce everything to a large grain. If using breadcrumbs, place in the food processor with the Pinoli and chop.

Return the Pinoli breadcrumbs mixture to the skillet and add 3 tbsp of olive oil. Sautee the mixture for a few minutes. As soon as the breadcrumbs start to brown add ½ of the white wine. Add the crushed tomatoes and reduce for 3 minutes. Remove the mixture from the heat and place in a bowl. Allow the mixture to come to room temperature.

To the mixture add the Pecorino cheese, Garlic, Italian Parsley, egg, salt and pepper. Mix the ingredients of the filling with your hands. Work everything together thoroughly.

Spread the Sardines on a flat surface. Spoon the filling in the center. The amount should create a mound about the size of the index finger. Roll the filet of Sardine around the filling like a cinnamon roll. Close the rolls with wooden skewers.

Heat the oven to 375. Use the remaining olive oil to grease a baking pan. Place the rolls, one next to the other, in the pan. Sprinkle the remaining wine over the rolls. Cook the Sardines for 15 minutes.

The Involtini di Sarde alla Siciliana may be served either hot or cold.

Tags: Italian Recipes Sardines Sicily Entrees Gourmet Foods Travel Italy

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Tuscan Chianti Beef Stew – Stracotto al Chianti Toscano

Our cooking buddies have a communal cellar. Like most of us they have been accumulating wines over the past 10 years. Recently we realized that some of the vintages were beginning to get up there in years. This is a good thing for complex wines but many of these wines are great dinner wines that should not be aged. We had already lost a couple of bottles to Alzheimer’s disease. We decided to check the cellar list and found that there were many 10+ year bottles of Chianti.


A wine that has aged too long is not a pleasure to drink but we feel it is a sin to pour them out. The search began for traditional recipes with Chianti. A couple of emails later and Stracotto al Chianti became our recipe for the day. I had never had this dish but further research revealed that this recipe is widely used in Tuscany. As I scanned the ingredients I realized that by making this dish I risked the wrath of Raffaella. The ingredients will add a touch of sweet to the sauce; something she does not like. Fortunately she was not in the kitchen while I put this together. About an hour into the preparation she tasted the sauce. Her face clouded as she stated emphatically, “This is sweet!”

The interrogation began about the ingredients and the preparation. Her mood remained decidedly upset as I explained the ingredients and the process. The dreaded declaration arrived, “You know I do not like sweet sauces with meat.”

William Congreve wrote:

Heav'n has no Rage, like Love to Hatred turn'd,
Nor Hell a Fury, like a Woman scorn'd.

What great insight from the 1600s.

Do not despair, as the sauce progresses, the flavors balance. While the sauce does not take on a spicy flavor, it is not sweet. The sauce is marvelously delicate. It is the perfect accompaniment to the savory meat that melts in your mouth.

Ingredients:

2 lbs Beef Stew meat cut into 1” cubes
Flour (to coat meat)
1 bottle 750 ml Chianti
1 cups beef broth
1 stick (114 g) Butter
2 tbs. Olive Oil
1 finely chopped large Onion
1 medium finely chopped Carrot
2 tbs. Raisins
2 tbs. Finely chopped Almonds
10 peppercorns
2 tbs. Finely chopped Pine nuts (Pinoli)
2 tbs. chopped Italian Parsley
1 clove crushed Garlic
Salt to taste

Preparation:

In a heavy pot clarify the butter over high heat.

Place the flour on a plate. Cut the meat into 1 inch cubes and coat the cubes in flour. Set the cubes aside on a baking pan.

Add the onion and carrots. Sauté the carrots and onion for about 2 minutes. Add the olive oil to the pot.

Sear the meat cubes in the hot butter. Do not over fill the pot. Place only the meat cubes to fill the bottom of the pot. Stir them once or twice to sear all sides. Remove the seared cubes, place them on the baking pan and continue with other cubes until all the cubes have been seared.

Once all of the cubes have been seared and removed from the pot add about a cup of wine to deglaze the pot. Reduce the heat to medium-high. Add the remaining ingredients and another cup of wine. Reduce the sauce for about 4 minutes.

Add the meat back into the sauce and cover with the remaining wine and broth. Once the liquid begins to boil, reduce the heat to low (simmer only) and cover.

Cook for 2 ½ hours, stirring every 20 minutes.

Remove the cover, turn the heat to medium low and cook for the remaining 30 minutes to reduce the sauce.

Serve over white rice, Parmesan Risotto, Gnocchi or Fresh Pasta.

Chianti is the wine of choice. We opened a Querciavalle 1997. For those with this wine in their cellar, it is time to drink this wine.

Tags: Italian Recipes Tuscany Gourmet Foods Travel Italy

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Carne Chianina The king of the Bovine for the king of Steaks - The Florentine

Gourmet foods, great wines and beautiful lands are not the only reason to visit Tuscany. For those of us in the Southwest there is an additional attraction, the king of the bovine world, the Chianina. The origins date back well into the Roman Empire over 2200 years ago. The noble and maestros Chianina paraded with the Roman Legion. Their powerful stature leading the carts added to the air of dominance of the Empire itself. The porcelain white mantel made this beast of the farmlands a favorite among both the Etruscans and Romans. Two thousand years of breeding have not eliminated the prehistoric characteristics. The largest on record of this animal weighed in well over 4,000 lbs and was eight feet high.

Still today many farmers use the Chianina bulls in the deep valleys of Tevere and Chianina to till the lands where mechanical means cannot operate. No hormones are allowed in these animals and the animals graze for 3 to 7 years on the free range before making it to the butcher’s shop. Local recipes proudly indicate that they use Chianina. It is known world wide for its lean meat and sweet flavor. Others may have tasted Chianina without knowing it. The famous Florentine Steak can only be made from the Chianina.

The Florentine, or Fiorentina, in the US known as the T-Bone in its original dimensions can only be cut from a large animal. The steak must be a minimum of 2 lbs while the thickness is less the two fingers (about 1 inch). It is in the festival of the Tears of San Lorenzo in Florence that we find the origins of the steak. During the festivities the Fiorentini would roast veal quarters over an open pit flame as part of the celebration.

The preparation of the Fiorentina is simple. No marinating, no poking with a fork or pounding, just use a spatula and lift from underneath. Just before cooking prepare the steak with a bit of salt and pepper on each side. Over a vivid heat source, hot but not flaming, a steak is placed on the grill. The steak is seared and cooks on that side until the upper surface starts to glaze. The Fiorentina is then flipped and allowed to cook until the desired doneness is achieved. Let the steak sit for about 3 minutes before serving. Do not turn it back over, do not overcook. This method will lock the natural juices in the meat, accentuating the flavor.

Some great wines to accompany the Fiorentina are:

- Borgonero – Borgo Scopeto 2001 – Super Tuscan
- Brunello di Montalcino - Coldisole 2000
- Brunello di Montalcino – Manachiara Silvo Nardi 1997 DOCG
- Chianti Classico – Castello di Monastero 2001
- Chianti Superiore – Castello di Monastero 2001
- Ghiaie della Furba - Capezzana 2000
- Guado al Tasso Antinori
- Camartina 2001 - Querciabella – Super Tuscan without the bite
- Chianti Classico 2003 - Querciabella - Super Chianti from an Artisan of Wine
- Lodola Nuova 2000 - Tenimenti Ruffino - Vino Nobile di Montepulciano
- Modus - Ruffino 2000 – Designer wine from Tuscany
- Romitorio Di Santedame 2000 – Tenimenti Ruffino
- Le Pergole Torte – Montevertine - One of the best unloved Tuscan wines

Tags: Italian Products Natural Foods Travel Italy

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Osso Buco with red sauce

I know that most just want to read the recipe, know where it came from or why there are several versions of the same dish but I think food is part of life. As if our existence had several crossed together with weights on the ends. There we are, in the middle, trying to stay upright while the platform tilts one way or another. Food, wine, friends, work, travel, culture, education and relax are all things that make the platform swing. Recipes are tied to events, dinners with friends, or just time when we can quietly enjoy rich flavors and each other’s company. We are from Milan. In our section of the woods Osso buco is made with a white sauce and served with a bit of Risotto alla Milanese. When we told our cooking buddies that we intended to make Osso Buco, they immediately told us of how much they loved Osso Buco and the marvelous, velvety red sauce.

This is a sacrilege, although the traditional Milanese Restaurant Gran S. Bernardo prepares Osso Buco with red sauce. We cook, more than for the pleasure of preparing the perfect recipe, more for the enjoyment of our friends. Thus, out comes the Cucchiaio di Argento, the bible of traditional Italian recipes, and we look for a version of Osso Buco with red sauce. Several recipes were scanned and after a bit of discussion and hodge podge mix and match we came up with something we felt we be appropriate. No it is not significantly different from our traditions. Lemon is not part of this recipe and a bit of tomato sauce is added.

Ingredients:

4 Osso Buco
Flour to cover the Osso Buco
Salt
Pepper
50 g ( ½ stick )Butter
1 Onion
1 Carrot
1 stalk Celery
2 cups Full Bodied Red Wine
2 cups Chicken or Beef Broth
8 oz. Tomato Sauce
50 g dried Mushrooms (250 grams fresh mushrooms)

Preparation:

Flour the Osso Buco and set aside on a pan.

Dice the Onion, Celery and Carrot. Melt the butter in a large skillet over medium heat. Sauté the onion, celery and carrots until the onions are transparent but have not begun to change color.

Turn the heat to medium high. Add the Osso Buco. Cook for about 3 minutes on each side to give the meat a lightly brown color. Add the red wine. Reduce the heat to medium and add the tomato sauce, the mushrooms and ½ the broth. Salt and pepper

Once the liquid comes to a slight boil, reduce the heat to low. The Osso Buco should just simmer. Turn the meat every 15 minutes and cook for about 2 hours. Add broth as necessary. Taste occasionally for salt and pepper.

Remove the Osso Buco from the skillet. Pour the sauce into a mixer or use a soup mixer (boat motor) to reduce the mushrooms and any other vegetables still intact. Return the sauce to the skillet along with the meat and simmer for another 5 minutes.

Presentation:

Serve on a bed of Risotto alla Parmigiana or alla Milanese and sprinkle with chopped Italian Parsley (not necessary but look good).

Serve with a complex, full bodied red wine. Some great choices are Barbaresco, Barolo, Nebiolo, Amarone, or Refosco.

Tags: Italian Recipes Entrees Veal Osso Buco Gourmet Foods Travel Italy

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Beef Filet with Mushrooms - Filetto di Manzo ai Funghi

This recipe is said to be originally from Novara in the area around Lago Maggiore. This is a pre-Alpine region northwest of Milan known for the lake, magnificent views and mushrooms. Raffaella and I are of simple people. Our passions reflect who we are. Mushrooms are part of those things we are passionate about. It is not enough to have mushrooms on the plate. They need to be nurtured and their flavor exalted and served with something equally as flavorful. A beautiful Beef Filet and the port sauce meet the requirements. I was looking for something special for Valentine’s Day and thinking about this dish it reminded me of our relationship. Individually strong, but when together, the balance kicks in, the resulting union is exponentially magnifies the individual characteristics.

The flavors are simple but decisive. The quality of the ingredients is paramount. The method of preparation will significantly change the resulting balance. Many of the local recipes will prepare the mushrooms first and then in the last minutes cook the filet separately. I think the end result is like a couple of two passionate people who are not passionate about each other. You can feel their passion, they fascinate and please but they are two separate entities. The matriarchs of Varese taught me a different way to prepare this dish and that is the recipe I am presenting here.

Our wine for this dinner: Produttori del Barbaresco Pora' Reserve.

Our side dish: Patate Arrosto con Rosmarino.

Ingredients:

1 lb (450 g) Beef or Veal Filet (cut into two or four pieces)
1 lb (450 g) Mushrooms (the original uses fresh porcini – I used Shitake)
2 tbsp chopped Italian Parsley
½ stick (50 g) unsalted sweet cream Butter
¼ cup Port or Dry Marsala
1 cup Dry White Wine
Salt and Pepper

Preparation:

Preheat the oven to 200 degrees.

Brush the mushrooms with a kitchen brush to remove any remaining dirt. Slice the mushrooms about ½ inch thick and set aside. Chop the parsley tops and set aside.

Melt the butter in a heavy skillet over medium heat. Add fresh cracked pepper and a sprinkle of salt to the butter. Sear the filet for two minutes on each side (this is rare). Remove the filets to a baking pan and place in the oven to keep warm. Since most people cook the meat directly from the refrigerator this will also assure that the internal temperature is not cold.

Pour the port into the skillet and quickly deglaze the skillet. Add the mushrooms and chopped parsley. Reduce the heat to medium low. Stir for about two minutes, coating the mushrooms with the base sauce. Add the glass of white wine and salt and pepper to taste. Reduce the sauce about ¾, this will take about five minutes. Return the filet to the reduced mushrooms sauce for 1 minute and serve.

To serve: Place the filet in the center of the plate. With a ladle, place the mushrooms and sauce ½ on the meat and ½ on the plate.

Tags: Gourmet Foods Beef Mushrooms Main Dishes Italian Recipes Food and Wine Travel Italy

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Parmigiana di Melanzane – Eggplant Parmesan or Persian Eggplant

So much controversy over such a simple and elegant recipe. It should be obvious that Eggplant Parmesan is native to Parma and uses Parmesan cheese, I mean can’t you read the name? To understand we must look at the origins. Eggplant Parmesan is Sicilian and while widely used and part of most southern Italian regional cuisine there is no doubt that its origins are from the sun baked island of Sicily. Following the unification of the Italian peninsula and the successive Italianization of local dialects the traditional name of this recipe became Parmigiana di Melanzane from the Sicilian dialect word of Parmiciana.

Parmiciana indicates a list of ingredients used in recipes alla Persiana, or Persian. Sicily has been occupied several times, over the centuries, by the Persian Empires and has incorporated Persian ingredients and recipes into its culinary culture. Eggplant is widely used in Sicilian cooking, from tomato sauces to being stuffed with meat and breadcrumbs. The Eggplant is an integral part of the island’s culture.

Another point of contention for this dish is what the eggplant is supposed to taste like. My mother has always loved Eggplant Parmesan. Since the family would not eat it, I remember that incredibly bitter dish, she would order it on every occasion when in an Italian restaurant. Finally my parents came to visit us in Rome. I thought that this would be a marvelous opportunity for her to try the one and original Eggplant Parmesan. Unfortunately she ate only one slice. She did not like it, this dish was not her idea of Eggplant Parmesan. Perhaps it was the fact that Eggplant is not bitter if prepared properly or that freshly grated Pecorino cheese is much more flavorful than the Kraft Parmesan in a can used in most restaurants or the fresh Mozzarella di Bufala instead of the US Mozzarella.

Well, so much for controversy, this recipe is marvelous. Whether or not you think you know Eggplant this is recipe will be different than just about anything you have had in the US. For those who hate Eggplant, this is a good thing, for those who love Eggplant Parmesan from Olive Garden, be aware that it will not be the same.

Ingredients:
8 Medium Eggplant
2 lbs. (about 900 g) mature tomatoes or canned tomatoes
2 onions
1/4 lbs. (115 g) grated Pecorino (or Parmesan if you like) Cheese
a stem of Basil (about 15 leaves)
Olive Oil
Salt

Note: the original Sicilian recipe does not use Mozzarella however other Southern Italian recipes do. If you want to add Mozzarella slice ½ lbs. (225 g) of Mozzarella and add a few slices each time you add the Pecorino.

Some local recipe variations will also cut four boiled eggs into slices and add them between the layers of Eggplant.

The Cucina d’Oro, one of the Italian Culinary Bibles, adds ¼ tsp peperoncino (1 peperoncino crushed), 4 cloves of garlic, and ¼ tsp Oregano but does not use onions. These ingredients are used instead of the onions when making the sauce.

Preparation:

Cut the Eggplant in ¼ inch thick slices. Soak in salted water for several hours. This will release the bitter flavor.

Drain the slices and pat dry. In a heavy skillet fry the Eggplant slices in abundant Olive Oil. Let rest on a wire rack or paper towel.

Mince the onions. In a saucepan, add two tablespoons Olive Oil. Add the onions and cook over medium-low heat until the onions are translucent. Add the tomatoes, salt and pepper to taste. Cook the sauce for about 30 minutes stirring occasionally. Break the tomatoes with a fork and add 3 Basil leaves. Cook for another 5 minutes. Taste for salt and pepper.

In a casserole baking pan spread a bit of sauce on the bottom. Add layer of eggplant slices. Make a layer of sauce, grated pecorino and a few basil leaves over the eggplant. Add another layer of eggplant slices. Continue to just under the top of the dish. Close with sauce, Pecorino and a few more leaves of basil.

Cook for 20 minutes in a preheated 350 F oven. Serve warm but not hot.

Raffaella always places additional grated Pecorino on the table so our guests can add to taste.

A great wine for this dish would be the Tenuta Rapitala’ Nadir.

Tags: Gourmet Foods Eggplant Al Forno Carnival Sicily Italian Recipes Food and Wine Travel Italy

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